Sunday, November 6, 2011

Shrimp/Crab Artichoke Fritters

(Serves 4)

Ingredients:
1) 1/2 cup Milk
2) 1/2 cup Lobster Stock
3) 2 1/2 oz. Butter
4) 1/4 oz. Tobasco
5) 3 1/4 oz. All-Purpose Flour
6) 1/8 container Cornmeal (whole-grain) 7) 2 3/8 Whole Eggs
8) 1 1/4 tbs. pasteurized Egg Yolk
9) 3 7/8 oz. Lump Crabmeat
10) 1/8 can chopped Artichoke Hearts 11) 5/8 cup chopped Spinach
12) 1/4 package Salad Shrimp
13) 1/3 cup grated Romano Cheese
14) 1/3 cup grated Parmesan Cheese



Preparation:
1)  Bring milk stock...butter and tabasco to a rolling boil in a steam jacket kettle.
2)  Add flour/cornmeal mixture all at once and cook until it comes away from sides.
3)  In a Hobart mixer with paddle attachment add the eggs one at a time incorporating well before adding the next.
4)  When finished, add the egg yolks at medium speed.
5)  When mixed well, remove half of the mix and add half of the crab, artichoke hearts, spinach and cheeses.
6)  On low speed, mix to incorporate. Repeat last step with remaining ingredients.
7)  Cool and refrigerate.
8)  When cool, portion with #40 scoop and roll in
dried bread crumbs made from old dinner
bread.
9)  Deep fry and serve.

    Monday, October 17, 2011

    Salmon with Mango Maple Mustard Relish

    (Serves 4)


    Ingredients:
    1) 5/8 of a Mango (peeled, seeded and diced) 
    2) 1/8 Jicama (peeled and diced)
    3) 1 5/8 tbs. Honey
    4) 1/3 cup dark Brown Sugar

    5) 2 3/8 tsp. whole Mustard Seed
    6) 1/4 oz. roasted Chile Peppers (minced) 

    7) 1/3 cup dark Karo Syrup
    8) 3/8 oz. real Maple Syrup
    9) 1/8 oz. Maple Extract
    10) 1/3 oz. Lime Juice
    11) 2 fillets Salmon



    Preparation:
    1)  In a heavy sauce pan, bring all ingredients (except mango and jicama) to a boil. 
    2)  Reduce to a simmer and reduce for 30-40 minutes until sauce coats the back of a spoon. 
    3)  Remove from heat and add the reserved mango/jicama mix. 
    4)  Saute the Salmon until done. 
    5)  Place the relish on top of the Salmon and serve. 

    Tuesday, September 27, 2011

    Spice Crusted Tuna with Cilantro Oil

    (Serves 4)

    Ingredients:
    A) Spice Crust
    1) 1 tbs. ground Fennel
    2) 1 tbs. Curry Powder
    3) 1 tbs. ground Coriander Seed 

    4) 1/2 tbs. ground Allspice
    5) 1 cup fine Sea Salt



    B) Cilantro Oil
    1) 4 oz. Extra Virgin Olive Oil
    2) 1 bunch Cilantro (puree with the oil)



    C) Potato Garnish
    1) 1 tbs. Curry Powder
    2) 1 tbs. Turmeric
    3) 4 oz. Vegetable Oil (marinate all) 

    4) 1 Shredded Potato


    D) Vegetable Bed
    1) 1 cup blanched Asparagus
    2) 1/2 cup blanched Baby Carrots
    3) 1/2 cup Red Bell Pepper (julienned)
    4) Salt and Pepper to taste
    5) 1 tbs unsalted Butter (mix all ingredients)



    E) 4 Tuna Steaks (8 oz. each)


    Preparation:
    1)  Place a liberal amount of spice crust on each side of the tuna. 
    2)  Sear the tuna on high heat on both sides and cook until done (being sure not to overcook the tuna). 
    3)  Place the tuna on top of the vegetable bed. 
    4)  Drizzle the cilantro oil over the tuna. 
    5)  Marinate the potato shreds and deep fry them. 
    6)  Place the potato garnish on top. 

      Thursday, August 4, 2011

      The Chili Aoili



      (Serves 4)
      Ingredients 
      1) 3/8 tsp. Serrano Pepper (roasted) 
      2) 3/8 tsp. Jalapeno Pepper (roasted) 
      3) 1/2 clove Shallot
      4) 1/8 oz. Garlic (roasted)

      5) 1 1/2 tsp. Whole Grain Mustard 
      6) 1 1/4 tbs. Egg Yolk (Pasteurized) 
      7) 5/8 cup Vegetable Oil
      8) 1/8 bunch Cilantro Leaves

      9) Lime Juice to taste 
      10) Cider Vinegar to taste 
      11) Kosher Salt to taste


      Preparation for the Chile Aioli:
      Mix ingredients in a blender 

      Monday, July 25, 2011

      Crab Cakes


      Ingredients:
      1) 6 lb. Backfin Crab Meat (shells removed) 2) 2 loaves White Bread Slices (crust removed)
      3) 1 qt. Mayonnaise
      4) 2 bunches Parsley (leaves washed/minced)
      5) 1/4 cup Old Bay Seasoning
      6) 2 cups roasted Red Peppers (diced)
      7) 1/3 cup fresh Lemon Juice
      8) 2 tbs. Black Pepper table grind
      9) 2 tbs. Kosher Salt
      10) 1 pint Pasteurized Egg Yolks
      11) 2 tsp. dry Mustard (colemans)
      12) 1 tbs. Worcestershire Sauce (lea and perrins) 13) Chili Aioli (see recipe below)



      Preparation:
      1)  Combine all ingredients except crab and bread and mix well.
      2)  Fold in crab and bread crumbs.
      3)  Portion to 3 1/2 oz. per cake.
      4)  Grill or deep fry the crab cakes for a few minutes til done.
      5)  place Chile Aioli sauce on the crab cakes.