Culinary Quest

I have asked the various chefs if they might be interested in sharing a recipe from each of their collections with my readers.  This will not only give you a chance to try some of the marvelous creations of some of the magnificent culinary minds I have encountered; it will also offer you an idea as to what you might expect to encounter stylistically in each of the restaurants.  I have noticed in my travels that people who enjoy eating good food also like to create in their own kitchens.  This requires a collection of recipes from which to start.  So for those of you who are looking to build or expand your collections, please, include these.  I am sure that you will not be disappointed by their addition.

I have noted the contributing chef for each recipe so that you, my readers, will be able to associate each dish with the respective restaurant(s).  Note, please, that the recipes that you find here do not necessarily appear on the chefs' menus.  They are meant only to be indicative of each chef's cooking style and technique.

Recipe By     : Mark Pawlowski
Serving Size  : 10                  Preparation Time :0:30
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         jumbo lump crab
   3      each          celery stalks -- diced
   1      each          red onion -- diced
   4      ounces        mayonnaise
     1/2  ounce         dijon mustard
   2      ounces        seasoned bread crumbs
   1      pinch         lemon pepper
   1      pinch         old bay seasoning
                        salt & pepper to taste
                   
   4      ounces        beaten eggs
   8      ounces        Panko (Japanese bread crumbs)

Drain crabmeat well and crumble into a mixing bowl.  Add diced celery and onion, breadcrumbs, mayonnaise, mustard and seasonings.
Mix together well and portion into 2 ounce balls.
Form balls into cakes and dip into eggwash and then into panko crumbs.
Fry gently until golden brown and serve with spring greens and lemon caper aioli.

Enjoy!

REVIEW

Yesterday, I took the opportunity to stop by The Yorktowne Hotel to discuss wine with the Hotel's sommeliers.  Heaven knows one can never have too much information about the art of choosing the correct wine for a meal.  It was the lunch hour, so I decided to have a bite to eat at The OffCenter Grill.  When I opened the menu, I was overjoyed to find the Panko Crusted Crabcakes listed as an appetizer!  They were served with a chipotle and caper aioli and a small salad of mixed greens finished with a raspberry vinaigarette.  This looked like just the thing to satisfy my hunger.  It would also allow me to find out what the recipe is supposed to taste like before I attempt to make it in my own kitchen.

The dish I received looked almost exactly like the picture located above the recipe, except there was a larger salad, and the two crabcakes were larger and more a golden color, as though lightly pan fried rather than deep fried.  This was a good omen.  The aioli was different from that in the picture, having chipotle peppers as part of the mixture, so I expected a bit of a spiciness to sauce.  This was definitely fusion cuisine:  Maryland meets Japan meets the American Southwest.

I began with the salad.  The greens were fresh and crisp.  A nice mixture of dark salad greens in a drizzle of raspberry vinaigarette.  It is so unpleasant when a restaurant coats a salad with the dressing, or uses a dressing that covers the vegetables' flavors.  Here, neither was the case.  This was a perfect appetizer to the appetizer.  Next, the crabcakes.  The outside of the crabcakes were crisp, not crunchy and dry.  There was no oily residue to be found.  It was as though these had been sauteed to their golden brown.  When I cut into the cakes, they were moist inside and obviously made of real crabmeat with just enough filler to hold them together, no more.  I tried the crabcake first by itself.  My friends, there are not enough kind things to say about Chef Pawlowski's creation to do these crabcakes justice.  These were Delicious with a capital D.  Using Panko rather than bread crumbs created a much more palatable finish to the crabcake than the usual breadcrumb coating does, enhancing the crab flavor, not hiding it under an almost burnt finish. 

 Now I had to taste the crabcake with the aioli.  Looking at the aioli, I had the impression that it would be little more than a dressed up tartar sauce.  I was pleasantly surprised to find that there was absolutely no discernible evidence of mayonnaise in the condiment.  The spice of the chipotle was subtle.  Combined with the sweet undertone of the  caper, this produced a flavor that augmented the crab's taste superbly.  In fact, I can think of many seafood dishes that this aioli would complement well. 

Although this dish was listed on the menu as an appetizer, it is large enough to serve as a light lunch, as I enjoyed it.  Do not hesitate to look at the dessert menu, though, as Chef Faucette has new selections available for the Spring season.  (I was forced to order the Chocolate Truffles today....But that will have to wait for another review.)   

Creamy Tomato Soup

Yield; about 2½ Gallons

1 lb. unsalted butter
8 slices bacon, finely chopped
5 Spanish onions, chopped
4 carrots, chopped
4 stalks celery, chopped
20 cloves garlic, finely chopped
1 ½ cups tablespoons all-purpose flour
18 cups low-sodium chicken broth
1 #10 can whole, peeled tomatoes

1 qt. Tomato Paste
12 parsley sprigs
12 fresh thyme sprigs
4 bay leaves
4 cups heavy cream
5 Tablespoons kosher salt
Freshly ground black pepper

Method

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.

HERB BUTTER

YIELD; ABOUT ¾ LB.

½ LB. UNSALTED BUTTER, ROOM TEMPERATURE

¼ TEASPOON MINCED FRESH GARLIC

1 TABLESPOONS MINCED SCALLIONS

1 TABLESPOON MINCED FRESH DILL

1 TABLESPOON MINCED, FRESH FLAT LEAF PARSLEY

1 TEASPOON FRESHLY SQUEEZED LEMON JUICE

1 TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

METHOD

            ADD ALL INGREDIENTS TO THE BOWL OF AND ELECTRIC MIXER, MIX UNTIL THOROUGHLY BLENDED.  TURN OUT ONTO AN APPROPRIATE SIZED SHEET OF PLASTIC WRAP OR PARCHMENT PAPER, AND ROLL INTO A LOG SHAPE.  REFRIGERATE OR FREEZE UNTIL FIRM.

            WHEN READY TO USE THE BUTTER, SLICE OFF A COIN OR 2 AS NEEDED.

           
Recipe By     : Mark Pawlowski, CEC
Serving Size  : 1    Preparation Time :0:30
Categories    : Entrees

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        fish fillet
   2      ounces        cornmeal
   1      ounce         buttermilk
  1/2     ounce         extra virgin olive oil

   1      ounce         Maryland Crabmeat
   1      each          Roma Tomato -- diced
   1      each          Red Onion -- diced
   1      ounce         kalamata olives -- fine diced
   1      pinch         fresh basil -- finely chopped
   1      teaspoon      capers
   1      ounce         balsamic vinegar
                        salt and pepper

   1      ounce         Chardonnay
   4      ounces        chicken stock
   1      ounce         roasted red peppers -- chopped
   1      each          roma tomato

   6      ounces        cooked capellini

Combine crab, tomato, red onion,capers and olives in a mixing bowl.  Add
fresh basil chiffonade, balsamic vinegar and season with salt and pepper.

In a pan, heat oil. Dip fish in buttermilk and dredge in cornmeal.  Place
crusted halibut fillet in pan and sear on both sides for about two minutes.
Place in 350 degree oven and cook for approximately 5 minutes.

Place chardonnay, chicken stock,  tomatoes and roasted red peppers in a
sauce pan and bring to a boil.  Puree with a hand held mixure, season with
salt and pepper, and thicken slightly, if needed, with a corn starch slurry.

Heat pasta in hot water, remove and place in center of serving bowl.

Slightly heat crab ragout. Set aside.

Remove fish from oven and place on top of pasta.

Top fish fillet with crab-olive ragout.

Ladle some of the tomato-roasted red pepper coulis around pasta.

Top with a pinch of micro greens and enjoy!

Recipe by:  David Albright

Serving Size:  1

Categories:  Appetizer

3 Shrimp peeled and deveined

1 Tbs diced mixed bell peppers

1 tsp minced garlic

1 tsp minced shallots

1 oz tequila

1 oz orange juice

2 oz seafood stock

2 oz crab

2 Tbs butter

Pinch of basil

Seasoned flour as needed

Salt and Pepper as needed

1.  Dredge shrimp in flour and sauté until golden

2.  Add garlic and shallot; sauté for a minute

3.  Deglaze w/ tequila (remove pan from flame, watch out when you return it to stove.  It will flare up.)  Add orange juice and stock.

4.  Allow liquid to come to a simmer, remove shrimp and hang on edge of martini glass.

5.  Add crab and butter, swirl pan until butter is melted and sauce is slightly thickened.  Add basil and season.  Pour sauce into glass. 

Seared One Side Kobe Beef

 Avocado and Red Onion Salsa,

 Roasted Maui Pineapple w/ Kona Coffee B.B.Q. Sauce

Plate Recipe

4oz   Kobe beef Pillow steak

1ea  Pineapple piece

1tbls Avocado salsa

1tsp  Red pepper jam

1tsp  Kona Coffee B.B.Q

1tsp  Soy Glaze

Avocado Salsa Recipe

1ea  Avocado

Juice of two lime

½ ea Small red onion julienne

2tbls sugar

4oz   rice wine vinegar

¼ bn Cilantro

1oz   Extra virgin olive oil

1tsp  diced Jalapeño

Method:

Mix together the sugar and rice wine vinegar bring to a boil, pour liquid over red onion juileene and let marinade for 30min.

Slice avocado mix remaining ingredients together season with salt and pepper.

Anjou Pear, Hazelnut & Gorgonzola Salad

Poached Anjou Pears, Italian Gorgonzola Cheese, Candied Pistachios

Toasted Hazelnuts, Orange Blossom Honey Cider Vinaigrette, Spiced Port Syrup

Plate Recipe

4oz      Mix greens

½         Poached Anjou Pear

1oz      Gorgonzola Cheese

1tbls   Candied Pistachios

1tbls   Toasted Hazelnuts

2oz      Orange honey vinegrette

1tbls   Port Syrup

½ c     Fried Sweet Potato

Poached Pear and Vinaigrette

2ea     Anjou Pears Peeled

1qt     apple cider vinegar

2c       sugar

½         vanilla bean

2ea     orange zest

2ea     lemon zest

¼ pears. Combine cider vinegar, sugar vanilla bean and zest. Bring to a boil Cook till pears are tender. Remove pears and reduce liquid by half add walnut vinaigrette and 1c orange honey.

Almond Crusted Mahi-Mahi

Organic Baby Spinach, Roasted Plantain, Tomato Red Onion Salsa, Citrus Beurre Blanc

Plate recipe

4oz      Mahi Mahi

¼ c     Baby Spinach Blanched

½ ea   Ripe plantain

2oz      Citrus beurre blanc

¼ c     Tomato Red Onion Salsa

2tbls   Almond Crust

Tomato Red onion salsa

3ea     Julieened Plum Tomato

1ea     Jalapeño pepper Julieened

1ea     Julieened Red onion

¼ c     Lime juice

½ c     Evo

Almond Crust

2c       Slivered blanched almonds

1c       Panko bread crumbs

3tbls   Softened butter

1c       mayo

¼ c     chopped chives

Puree almonds and bread crumb in a food processer

Add butter and mayo puree

Fold in chives

Lemon White Chocolate Cheesecake

Cheesecake Ingredients

• 1#  white chocolate, melted
• 6# cream cheese, room temperature
• 4 1/2 cups sugar
• 12 large eggs
• Grated zest and freshly squeezed juice of 3 lemons
• 1 tablespoon pure vanilla extract

Method:

Cream together cream cheese and the sugar.

Add the vanilla, zest and the juice

Add eggs two at a time scraping at each addition

Blend in white chocolate last

Bake in greased four ounce soufflé dishes

At 250F in a water bath

Cakes are finished when centers are firm and soufflés slightly

Chocolate Black Magic Cake with Trio of Chocolate Ganaches

Ernie Rich, Executive Pastry Chef

 Moshulu

Philadelphia, PA

Chocolate Black Magic Cake:

1 ¾  cups all-purpose flour

2 cups sugar

1 cup cocoa powder

2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1 cup strong brewed coffee

1 cup whole milk

½ cup vegetable oil

1 teaspoon vanilla extract

Blend together all wet ingredients; sift all dry ingredients twice into a large mixing bowl; add wet to dry and blend til smooth using a wooden spoon or rubber spatula; pour into greased 9x9 square cake pan and bake 350°F for 20-25 minutes, or until center springs back when depressed.  De-pan and chill thoroughly.

Ganache Creams for Magic Cake:

4 oz. bittersweet chocolate

4 oz. milk chocolate

4 oz. white chocolate

3 cups heavy cream

Roughly chop chocolates separately and place into three small mixing bowls

Bring cream to a boil and pour 1 cup into each bowl of chocolate;  gently stir each until smooth

Chill overnight.

Assembly:

Carefully cut the rounded top of the cake off with a long serrated knife so you have a flat top; then, divide the cake into four layers; whip the creams individually until they stiffen and lose their shine, and set them aside; place one layer on a flat pan and spread the white chocolate ganache in an even layer, and place another cake layer on top and press down lightly; repeat with the other two ganaches, finishing with the last cake layer on top.  Chill 3 hours before slicing.

Veal Involtino (Roulade)

Veal medallions filled with prosciutto, provolone,

wild mushrooms, demi glace, and a touch of marinara

          Ingredients

4        large veal medallions, pounded flat

8        thin slices of prosciutto ham

4        thin slices of sharp provolone cheese

¼ lb mixed wild mushrooms (Shitake, button, etc.)

1 oz. white wine

1 c. beef stock

1 T. marinara

SPTT

Olive Oil

Flour

Procedure

Roll 2 slices of prosciutto and 1 slice of provolone in each veal medallion.  Secure with a toothpick.  Dip the veal in the flour just to coat the meat.  Heat olive oil in pan.  When hot, place veal in the pan.  Once the veal begins to darken, add the wild mushrooms.  When the mushrooms and veal have cooked, remove from pan and add the white wine and reduce.  Add beef stock, marinara, and SPTT.       Total Cooking Time:  10 minutes.      Serve with a little grated parmesan cheese. 

Maine Lobster with Green Mayonnaise

And Concentrated Juice

Adapted from Martín Códax Winery

Ingredients:

2                    1 pound Maine lobsters

32                  thin green asparagus spears

2                    2.5 oz bunches of romaine

4-5 c     nut oil

2 c        Agretto di Vino Santo (or an excellent            

            muscatel vinegar)                                 

3.3 oz   grapeseed oil

1          egg yolk

½ c       spicy mustard

1 c        diced chervil

1 level c diced curled parsley

Juice of ½ lemon

Freshly ground salt and pepper

Preparation:

1. Bring a large pot of salty water to a boil and immerse lobsters until shells have turned red.  Boil for a further 2 minutes and drain.  Allow lobsters to cool down
2. Remove the claws then the legs.  Separate the heads from the thoraxes and remove any coral.  Shell the claws. 
3. Remove the black strips from the tails and cut each tail into 10 slices.  Keep all of the meat to the side on a serving dish covered in clingwrap.
4. Clean the asparagus.  Cut the ripe tips on the cross to 2 inch pieces and cook for 2 to 3 minutes in boiling salty water.  Remove when crunchy.  Refresh them and put to one side on a plate covered in clingwrap.
5. Cut the nrext 2 inches from what is left of the asparagus and cook in as little salty water as is possible, boiling until tender.  Drain and refresh them.  Keep the boiled stock to one side for adding to the mayonnaise if needed.  Put the asparagus through the food mixer to make a fine purée.
6. Whisk the green mayonnaise with the egg yolk, first adding the grapeseed oil, then 3 soup spoonfuls of asparagus purée.  If needed, add 1 to 2 soup spoonfuls of the asparagus stock to make a thick, mild mayonnaise.  Salt and pepper to taste, adding parsley and chervil.
7. Make a vinaigrette sauce with mustard, salt, papper, Agretto di Vino Santo, and nut oil.  Add the slices and heads of lobster, the asparagus tips, and romaine and stir.

 Presentation: 

Arrange a circle of green mayonnaise on each plate with the help of a soup spoon.  Place 5 slices of lobster on top, a claw, salad in the center, and a group of 8 asparagus tips.  Can be rounded off with half a head of lobster.

Recommended wine:

Dry white wine

Martín Códax, Martín Códax Winery