Sunday, June 20, 2010

Recipes from our Pickwick trip


1 lb jumbo lump crab meat
2 lg eggs beaten
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper to taste
3 Tbs. minced scallions
1/4 cup minced onions
1/4 cup minced parsley
1/3 cup Hellman's mayonnaise
Few dashes pepper vinegar
1/2 to 1 cup panko bread crumbs

Whisk the eggs in a lg bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay
seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions,
parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break
up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into
rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet
saute 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven.

Green Bean, Walnut and Feta Salad

Recipe courtesy Guy Fieri

• Kosher salt
• 1 1/2 pounds green beans, trimmed
• 1 red onion, thinly sliced
• 1 1/2 cups toasted chopped walnuts
• 1/2 cup white wine vinegar
• 3/4 cup olive oil
• 1 cup feta, crumbled
• Freshly cracked black pepper

Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3
to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.

Add the green beans, onions, and walnuts to a large bowl.
In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with
crumbled feta and freshly cracked black pepper.

Recipe Provided By the California Avocado Commission

■1 quart heavy cream
■Large pinch of saffron threads, toasted and ground
■ Salt, as needed
■ Freshly ground white pepper, as needed
■2 lb. and 4 ounces shrimp (36 to 40 count), peeled, deveined, cut in 1/2-inch pieces
■2 lb. and 4 ounces scallops, cut in 1/2-inch pieces
■ ½ oz. dried tomatoes packed in oil, drained and diced
■1 Tbsp. fresh dill, chopped
■½ cup fresh lemon juice
■12 California Avocados (about 6 lbs.)
■ White sesame seeds, toasted, as needed
■ Black sesame seeds, toasted, as needed
■36 flat leaf parsley or chervil sprigs
Reduce cream by one quarter, about 10 minutes; stir in saffron.
Lightly season to taste with salt and pepper; strain. Chill.
Mix seafood with tomato and dill; reserve.
Just before service, fold in 1/2 cup lemon juice or to taste.
Per Order:
Peel, halve, and seed 1 avocado. Thinly slice each half lengthwise; brush slices with lemon juice.
On a serving plate, overlap avocado slices in a circle, forming a nest.
Fill nest with 3/4 cup (5 ounces) seafood mixture.
Pour 1/4 cup saffron sauce around nest.
Garnish with black and white sesame seeds and 3 sprigs of parsley.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Eggs Benedict

Ask Heather.....

Fillet with Boursin, baked potato, steamed broccoli

1 comment:

ehsan said...

seems delicious