Crab & Lobster Cakes
With Pico De gallo, Scallions & Basil Mayonnaise
Cakes
1 lb Jumbo Lump Crab
1 lb Lobster Meat
2 limes (juiced)
1 oz Worcestershire sauce
1 oz. Tabasco sauce
1 Tbs Dijon mustard
3 Tbs Mayonnaise
1 Cup Panko bread crumbs
Pick through crab and lobster for any shells
Place all ingredients (except bread crumbs) in a bowl & mix together.
Make into cakes (2-4 oz. is best) and cover with bread crumbs
Saute in olive oil or butter for 3 minutes on each side.
Pico De gallo
1 medium red onion, diced
3 large tomatoes seeded and finely chopped
3 limes (juiced)
2 Tbs Cilantro, chopped
1 jalapeno pepper, seeded and finely chopped
S & P to taste
Mix the onions, tomatoes, jalapeno & c
Add lime and S & P and serve.
Basil Scallion Mayonnaise
2 egg yokes
1/2 bunch basil
1 bunch scallions blanched
1/2 cup vegetable oil
2 limes (juiced)
3 Tbs cold water
S & P to taste
Place egg yolks, lime juice, basil scallion in a food processor
Turn on high speed and add oil slowly until mixture is thick.
Add water at the end
Place cakes on a warm plate and serve with the Pico De gallo Sause and Basil Scallion Mayonnaise
Port Wine Braised Beef Short Ribs
With Roasted Chestnut Mashed Potatoes
2-3 Lbs Beef Short Ribs
2 carrots
2 celery stalks
1 onion
2 cloves garlic
2 Tbs tomato paste
11/2 cups port wine
11/2 cups beef broth
Put salt & pepper on the ribs
Sear the ribs in a hot pan until brown on all sides (about 5 minutes)
Dice the onions, carrots and celery and put in a high sided baking dish
Add the seared ribs and cover with port wine and beef stock.
Cover and place in the oven at 450 degrees for about 1 ½ hour.
Remove ribs and blend the liquid with the vegetables for the sauce.
2 russet potatoes
Cream
Clove of garlic roasted
Roasted chestnut paste
Peel and cut the potatoes and put in cold water.
Add salt and cook potatoes until they break with a fork
Mash the potatoes and mix in a pot with the cream, roasted garlic and chestnut paste.