Chef's Recipe Of The Month

 

Lump Crab Cakes with Pommery

Mustard Butter Sauce, and Black Sesame Savoy Cabbage Slaw

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Serves 10 People

Ingredients:

2 lbs jumbo lump crab meat

½ cup chopped yellow, red and green bell pepper and onions, sautéed

1 dash of Tabasco sauce

1 teaspoon Worcestershire sauce

1 TBS Dijon mustard

1 TBS table whole grain mustard

2 TBS Panko (Japanese breadcrumbs)

For Slaw:

1 Head Savoy cabbage, shredded

1/5 Head red cabbage, shredded

1 med. Bermuda onion, shredded

1 Shredded carrot

2 TBS Toasted black sesame seeds

2 ounces Sesame oil and salt and pepper to season

2 ounces rice wine vinegar

For Sauce:

1 quart cream

1 TBS lemon juice

2 TBS whole grain mustard

salt and pepper

1 lbs butter

Cake Preparation:

Clean crab meat from shells

Add all the ingredients and ½ bread crumbs

Mix well

Shape into 4 ounce cakes

Dredge in the other half of the bread crumbs

Pan fry at med Heat with 1 TBS oil and 1 TBS butter

Slaw Preparation:

Mix all shredded vegetables

Add sesame oil and rice vinegar

Add toasted sesame seeds

Season with salt and pepper

Let marinade for ½ hour

Sauce:

Reduce cream and lemon juice to half

Season with salt and pepper

Remove from heat and add butter little by little

Finish the sauce with grain mustard

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Pan Seared Seabass with Purple Sticky Rice, Peanut Butter Hoisin Sauce and Wilted Spinach

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Serves 8 people

RICE

3 cups purple Thai rice

9 cups water

6 TBS granulated sugar

½ cup rice wine vinegar

½ cup coconut milk

Salt and pepper to taste

SAUCE

2 cups cream 

½ cup peanut butter

1 TBS hoisin sauce

1 TBS sesame oil

Salt and pepper

PREPARATION

Bring rice and water to a boil

Simmer until rice is cooked

Dilute sugar in rice wine vinegar on low heat

In a mixing bowl, add warm vinegar to cooked rice little by little while stirring

Finish by adding coconut milk

Add salt and pepper to taste

FOR SAUCE

On low heat, reduce cream and hoisin by half

Add peanut butter and sesame oil stir well until ingredients are incorporated

Season with salt and pepper

Finish with butter until it's creamy with a light brown color FOR FISH

6 oz of sea bass per person

Season both side of the fish with salt and pepper

Sear in a non-stick pan with 1 teaspoon oil and 1 teaspoon melted butter until fish is cooked through GARNISH

Sauté 2 cups spinach in 1 TBS of butter with garlic, salt and pepper until it’s wilted

FOR FISH

6 oz of sea bass per person

Season both side of the fish with salt and pepper

Sear in a non-stick pan with 1 teaspoon oil and 1 teaspoon melted butter until fish is cooked through

GARNISH

Sauté 2 cups spinach in 1 TBS of butter with garlic, salt and pepper until it’s wilted

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Asparagus Soup with Parmesan custards

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Ingredients: For custards

2 ½ oz Parmigiano-Reggiano, coarsely Grated (1 ¼ cups)

1 cup Heavy cream

½ cup whole milk

1 whole large egg

2 large egg yolks

1/8 teaspoon salt

pinch of white pepper

For Soup:

2 large leeks (white and pale green parts only), finely chopped

½ cup finely chopped shallot

¼ teaspoon black pepper

¾ teaspoon salt

2 tablespoons unsalted butter

2 ½ # asparagus, trimmed and cut into 1 ½ -inch pieces

3 ½ cups vegetable stock

½ cups water

¼ cup heavy cream

Make custards:

Bring Cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Preheat oven to 300 Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins. (2 oz) ramekins Set ramekins in a baking pan and bake in water bath in the middle of oven until center of custards are completely set, about 40 minutes. Transfer ramekins to a rack and cool 5 minutes (do not cool longer, or custard will stick to ramekins.)

Make soup while cream steeps and custards bake:

Wash chopped leeks in a bowl of cold water, then lift out and drain well. Cook leek, shallots, in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring, until soften, add asparagus, broth, and water salt and pepper and simmer, cover, until asparagus is just tender, 10 to 12 minutes. After 2 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish. Puree soup (use caution when blending hot liquids) transfer to a large bowl, then pour through a sieve into a cleaned pot. Stir in cream, taste for seasoning and heat over moderately low heat until hot.

Serve soup with custards:

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips.s

Cooks note:

Soup can be made 1 day ahead. Cool, uncovered, and then chill.

Makes 6

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Lobster Bisque

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Watch our video and learn from Chef Khalid how to make this amazing dish!

Made with heavy cream, real butter, fresh herbs and plenty of Maine Lobster, Lobster Bisque is the perfect beginning to an elegant meal. Follow our recipe and enjoy Lobster Bisque at home!

Ingredients:

2 lbs uncooked lobster

1 stalk celery, chopped

1 carrot, peeled and chopped

1 onion, chopped

1 bay leaf

Small bunch parsley

10 cups water

2 tablespoons butter

1tablespoon tomato paste

1 cup heavy cream

2 teaspoons dry sherry wine

2 teaspoons cognac

2 teaspoons fresh chervil

Salt and pepper to taste

Preparation:

Wash lobster well. Separate the head from the body/tail by inserting knife into first membrane layer holding the two together. Combine head, celery, carrot, onion with half the butter in large sauce pan sauté everything for few minutes, add the flour little by little, the tomato paste, the water, salt & pepper, parsley, and bay leaf. Bring to a boil; simmer 15 minutes, skimming as necessary. Strain, reserve 8 cups stock and tail. Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Slice in medallions. Melt the other half of butter in large saucepan over medium heat. Add lobster medallions and cook for 10 seconds do not over cook the lobster; add reserved stock and heavy cream. Bring to boil, stirring constantly until thick and creamy. Finish with Sherry wine, cognac, salt and pepper to taste, Serve hot.

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Grand Marnier Souffle

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Yield: 5 Souffles

Ingredients:

5 egg yolks, separated

2 whole eggs

4 ounces sugar

2 1/2 ounces all purpose flour

1 1/5 ounces cornstarch

3 cups milk, divided

3/4 cup Grand Marnier

5 ounces powdered sugar

Preparation:

Preheat oven to 350 degrees. SOUFFLE BASE: Blend half of the sugar with flour and cornstarch to prevent any lumps. Add 1 cup milk, two whole eggs and five egg yolks. Whisk until smooth. Bring to a boil the rest of the milk and sugar. Temper into the egg mixture and cook for 3 minutes stirring constantly. Incorporate the Grand Marnier into the base. Butter and sugar five ramekins and refrigerate for 30 minutes. MERINGUE: Whip 5 egg whites until they form soft peaks. Slowly add 5 ounces of powdered sugar until stiff peaks are formed. Carefully fold the meringue into the base. Fill the ramekins. Carefully but firmly tap each ramekin a couple of times on the countertop. Bake at 350 degrees for precisely 12 minutes. Remove from oven. Sprinkle with powdered sugar. Make a cut into the top of the soufflé and pour vanilla sauce into soufflé. Serve immediately.

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Pastry Cream

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Yield: 1 Quart of Cream

Ingredients:

3 cups whole milk

10 ounces granulated sugar, divided

2 1/2 ounces cornstarch

4 whole eggs

3 ounces butter

1/2 teaspoon vanilla extract

Preparation:

Blend half of the sugar with the cornstarch to avoid lumps. Add 1 cup milk to and 4 eggs. Whisk until smooth. Bring to a boil the rest of the milk and sugar. Temper the egg mixture and bring back to a boil. Whisking constantly, bring to a boil and cook for 3 minutes. Remove from heat. Add butter and vanilla extract. Place on an ice bath and cool while stirring periodically.

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Ganache

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Yield: 1 Quart of Ganache

Ingredients:

14 ounces heavy cream

20 ounces chocolate

1 tablespoon butter

Preparation:

Bring heavy cream to a near boil. Pour over chocolate and stir until melted. Add butter at the end. The ganache can be used immediately as a sauce or fondue, or it can rest overnight in the refrigerator and be used as icing on a cake.

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Pate a Choux (for eclairs and profiteroles)

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Yield: 3 Dozen

Ingredients:

1 cup water

1 cup milk

8 ounces butter

1 teaspoon sugar

1/4 teaspoon salt

10 ounces bread flour (recommended because it absorbs moisture better than other flours)

2 cups whole eggs

Preparation:

Bring to a boil the water, milk, butter, sugar and salt. Using a wooden spoon, stir in the flour and cook the mixture until it forms a ball and pulls away from the side of the pot. Move mixture to a stand mixer. Using the stand mixer, add the eggs slowly until fully incorporated. Using a piping bag fitted with a star tip for profiteroles and a plain tip for éclairs, fill the bag with mixture and pipe éclairs and profiteroles onto a sheet pan. Bake 400 degrees for 10 minutes or until golden brown. Turn down oven to 325 degrees and let bake until dry on the inside. Once cooled, either slice down the length of each piece 2/3 of the way through, or pierce one hole into the bottom and fill with pastry cream. Dip the top of each with ganache or dust with powdered sugar.