In every newsletter, Chef Craig LaBreche shares a recipe with Yacht Club members. All of these recipes are collected here for your convenience:

Quicklinks

• Apple Fritters
• Baked Manicotti
• Rhubarb Berry Crisp
• Salmon en Croute
• Mexican Black Bean Soup
• Applewood Smoked Bacon and Tomato Eggs Benedict
• Corned Beef Brisket
• Down Home Oyster Stew
• Holiday Chutney
• Butternut Squash and Blue Crab Bisque
• Southern Pickled Shrimp
• Chilled Thai Melon Soup
• Baby Spinach, Strawberry and Toasted Pecan Salad
• Chocolate French Toast
• Molten Chocolate Cake
• Fried Local Oysters over Creamy Winter Succotash
• Pumpkin Crème Brulee
• Local Clam and Corn Chowder
• Five Onion Soup
• Summer Berries Shortcake
• Chilled Local Shrimp Dip
• Jumbo Lump Blue Crab Cakes
• Citrus Herb Aioli
• Gravad Lox (Cured Salmon)
• Vanilla Crème Brulee
• Adobo-Grilled Filet Mignon with Red Bean Ragout
• Gratin of Sweet Potatoes Flamed with Bourbon
• Golden Tomato Gazpacho
• Frisee and Apple Salad

Apple Fritters

Ingredients

• 2 Tbl. Butter
• 2 Tbl. Sugar
• 2 Large Eggs
• 1¬-3/4 Cups All Purpose Flour
• 1 Tbl. Milk
• 1 Tbl. White Wine
• 1 Tsp. Baking Powder
• 3 each Granny Smith Apples (julienne)

Procedure

Start by separating the eggs in two different bowls. In a separate bowl, sift together the flour and baking powder. Cream the butter and sugar until smooth then beat in the egg yolks. Gradually add the flour, milk and wine. Beat well until it is a smooth batter (the white wine sweetens the batter just a little). Fold in the julienne apples and in a separate bowl whip the egg whites to stiff peaks. Fold the egg whites into the mixture. In a heavy pan, heat up vegetable oil and drop teaspoons of the batter into the oil. Fry until golden brown on each side. Serve immediately with fresh whipped cream or cinnamon ice cream.

Blackberry Spinach Salad

This is a very bold and beautiful salad, colorful with the blackberries and spinach and bold because of the flavors of the blackberries and feta cheese.

Ingredients

• 3 cups baby spinach
• 1 pint blackberries
• 6 oz. crumbled feta
• 1 pint grape tomatoes sliced
• 1/2 cup scallion sliced
• 1/4 cup pecans chopped

Procedure

Toss all of ingredients in a bowl with a light balsamic vinaigrette and serve chilled. Enjoy!

Baked Manicotti

Ingredients

• 8 oz. Manicotti, uncooked
• (1) 15 oz. container part-skim Ricotta cheese, whipped until smooth
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup sliced scallions
• 2 tsp. parsley flakes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 qt. spaghetti sauce
• Grated Parmesan cheese, for topping

Procedure

Prepare pasta according to package directions; drain. In a medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 x 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350 F oven until hot, about 35 mintutes.

Enjoy!

Rhubarb & Berry Crisp

Ingredients

• 1-¼ cups sugar
• 1 cup quick cooking tapioca
• 1 teaspoon ground cinnamon
• 1 teaspoon grated
• orange peel
• 4 cups diced rhubarb
• 1 cup sliced strawberries
• 1 cup raspberries or blackberries
• 2 tablespoons fresh lime juice
• 1 cup all-purpose flour
• 1 stick unsalted butter
• ½ cup brown sugar
• 1/8 teaspoon grated nutmeg
• 2 cups slivered almonds

Procedure

Preheat oven to 375. In 2 quart baking dish, mix together sugar, tapioca, cinnamon and orange peel. Add rhubarb, berries and lime juice, mix well. Let stand for 30 minutes, mixing so the tapioca softens. With a pastry knife or food processor, add flour, butter, brown sugar and nutmeg. Blend until mixture forms lumps. Crumble with almonds equally over fruit mixture. On middle rack, let cook for about 35 minutes.Let stand for 15 to 20 minutes. Serve warm with your favorite sorbet or ice cream.

Enjoy!

Salmon En Croute

Ingredients

• 1¬-1/2 pounds fresh salmon skin off
• 2 boxes Pepperidge Farm puff pastry sheets (frozen section) thawed
• 1 box Uncle Bens Original Wild Rice blend
• 2 large boxes frozen spinach (thawed and liquid drained)
• 2 large red bell peppers ¬ thin cut (julienne)
• 1/2 cup chopped fresh herbs like dill and basil
• salt and ground pepper to taste
• 3 eggs
• 1 tablespoon of water

Procedure

Cook wild rice according to directions, cool. Press all the water out of the spinach. Butter a baking sheet large enough to hold the side of salmon. Place a single layer of thawed puff pastry on the sheet. The pastry can be stretched to the proper size but be careful not to put a hole in it. Spoon a layer of the rice on the pastry the same size as the salmon will be. Top that layer with the spinach and season with salt and pepper. Place the salmon on top of the spinach and season with salt and pepper. Sprinkle the red pepper and fresh herbs on top. In a bowl, whip the eggs and water together, with a pastry brush, brush the edges of the pastry with the egg wash where the top layer will be placed. Carefully place the other sheet of pastry over the salmon and with a fork crimp the edges to seal. Cut away the excess pastry from around the salmon being careful not to cut too close, you may or may not need to do this. Brush the whole salmon with the egg wash and place in a 350 degree oven for 15 minutes. Then rotate and cook for another 15 minutes or until golden brown. Take out of the oven and let rest for 10 minutes. With a serrated knife slice the salmon en Croute and serve with a dill sauce.

Dill Sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh dill
• Juice of 1 lime, salt and pepper
• Combine all ingredients and chill

Enjoy!

Mexican Black Bean Soup

Ingredients

• 6 cloves garlic, chopped
• 2 med. onions, minced
• 2 tbsp. olive oil
• 1 lb. black beans, rinsed and picked through
• 2 tsp. ground cumin
• 1/2 cup chopped fresh cilantro
• 1 ham hock
• 1 lb. hot sausage, cooked and drained
• 1 large red bell pepper, chopped
• Salt and pepper to taste

Procedure

In large pot, sauté garlic and onions in olive oil. Add ham hock, black beans, cumin, cilantro and 3 quarts of water or chicken stock. Season with salt and pepper. Cook uncovered over medium heat for about 2 hours. Remove ham; blend half the soup in food processor until smooth. Return to pot. Remove meat from ham and add to soup along with sausage and bell pepper. Simmer for 30 minutes. Serve with shredded Mexican cheese, sour cream and a little salsa.

Enjoy!

Applewood Smoked Bacon and Tomato Eggs Benedict

Ingredients

• 8 large eggs
• 8 cups of water
• 1/2 cup white vinegar
• 2 tsp. salt
• 2 large tomatoes
• 8 slices Hormel applewood smoked bacon, cooked
• 4 English muffins split, buttered and toasted
• Hollandaise sauce

Procedure

Poach eggs. If no poacher, bring water, vinegar and salt to boil in large pot. Slip eggs into the water and reduce heat to simmer. Simmer for about 2 minutes. Remove with slotted spoon and hold until all eggs are poached.

Assemble as follows on a cookie sheet: Place slice of tomatoes on toasted English muffin. Top with crisp bacon and poached eggs. Place in oven to heat thoroughly. Place on individual plates and top with hollandaise sauce. Serve with fresh fruit or home fries.

Hollandaise Sauce

• 5 egg yolks
• 3 tbsp. fresh lemon juice
• 1/8 tsp. hot sauce
• 1/2 tsp. salt
• 1/2 tsp. white pepper
• 3/4 c. melted butter

Combine first 5 ingredients in electric blender. Blend until thick and lemon colored. Turn blender to low speed and add butter slowly. Turn blender to high and process until thick. Garnish with chopped chives.

Enjoy!

Corned Beef Brisket

Ingredients

• 1 (4lb) corned beef brisket
• 1 large onion quartered
• 2 large stalks celery diced
• 3 medium peeled carrots diced
• 2 medium heads cabbage quartered
• 12 ea. white B potatoes cleaned
• 12 oz. beer or ale
• 4 tbs. pickling spice
• 1/4 cup vinegar

Procedure

Place brisket in deep pot; add enough cold water to cover. Add beer, onion, celery and pickling spice. Cover and bring to a boil. Reduce the heat and simmer for about 4 hours. Remove the vegetables and skim the fat from the liquid. Add carrots, cabbage and potatoes; simmer for 30 minutes until vegetables are tender crisp. Slice Corned beef against the grain and serve with the vegetables and creamed horseradish sauce.

Down Home Oyster Stew

Serves 8-10 people

Ingredients

• 1 lb. bacon, diced
• 1 c. minced onion
• 1 c. minced celery
• 2 qts. half and half
• 3 tbsp. flour
• 1 qt. oysters, shucked, with liquor
• 1 tsp. old bay seasoning
• 2 tbsp. worcestershire sauce
• 1 tbsp. chopped chives
• butter as needed

Procedure

Fry bacon until crisp; remove from pan. Sauté onions and celery in bacon fat until transparent. Heat half and half in separate pan over medium heat. Blend flour into vegetables and cook slightly.

Heat oysters with liquor in a separate pan until edges curl. Drain liquor into half and half. Save oysters. Stir milk and liquor into vegetable-flour mixture; stir constantly over medium heat until slightly thick.

Season with salt, pepper, old bay and worcestershire. Pour stew into soup bowls and add oysters. Float pats of butter on top; garnish with chopped chives.

Holiday Chutney

Ingredients

• 1 lb fresh cranberries
• 1 cup sun dried cherries
• 1/2 cup golden raisins
• 1 cup chopped sweet onion like Vidalia
• 1 cup firmly packed brown sugar
• 2 tsp. ground ginger
• 1 tsp. ground allspice
• 2 tsp. ground cinnamon
• 1 cup apple cider
• 1/2 cup cranberry juice
• 2 tbs. apple cider vinegar
• 1 cup chopped Granny Smith apples
• 1 cup toasted chopped pecans (optional)
• Salt and Pepper to taste

Procedure

Combine the first 11 ingredients in a dutch oven. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Stir in the apples. Reduce the heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally. Let cool before serving.

Chutney will keep in refrigerator in airtight container for up to 2 weeks.

Butternut Squash and Blue Crab Bisque

Ingredients

• 2 – 2 1/2 lb.butternut squash
• 4 Granny Smith apples, peeled and quartered
• 2 carrots, sliced
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 sweet potatoes, peeled & cubed
• 2 tbs. butter
• 5-6 cups chicken stock (can use canned)
• 1 1 /2 tsp. curry powder
• Pinch each: nutmeg, ginger
• 1 pound blue crab cleaned of all shells
• 2 cups cream

Procedure

Peel and seed squash. Cube squash and set aside. Melt butter in large soup pot; add the carrots, onion and celery. Sauté until soft. Stir in the squash, potatoes and apples into the vegetables and add the stock, bring to a boil, reduce heat and simmer partially covered for 40 minutes. Add curry, nutmeg and ginger. Puree the soup in batches in a blender. Return to saucepan, stir in cream, salt and pepper to taste.

In a separate pan warm up crab and use to garnish the soup.

Southern Pickled Shrimp

For the marinade

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh squeezed orange juice
• 3/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 2 teaspoon celery seed
• 2 bay leaves
• Hot sauce to taste

Procedure

Add citrus juices, vinegar, salt, sugar, celery seed, and hot sauce in a bowl. Whisk in olive oil slowly, add bay leaf.

For the shrimp mixture

Ingredients

• 2 lbs. peeled and deveined
• fresh local shrimp – just cooked
• 2 cups vidalia onions
• 1 (2 oz.) bottle of capers

Procedure

Layer shrimp, onions and capers in large bowl. Pour marinade over the top to cover. Refrigerate for at least 2 hours. Drain off liquid and discard bay leaf. Serve shrimp over summer greens or as an appetizer with toast points or water crackers.

Chilled Thai Melon Soup

Ingredients

• 2 cups – seeded diced ripe honeydew
• 2 cups – seeded diced ripe cantaloupe
• 2 cups – seeded diced ripe watermelon
• 1 Tbs – sriracha chile sauce
• 1 Tbs – sweet chile sauce
• 1 cup – unsweetened coconut milk
• Juice of 3 limes
• 1 Tbs – minced ginger
• 2 Tbs – cilantro
• 1 Tbs – basil (opal basil if available)
• 3 Tbs – mint
• 3 Tbs – toasted coconut

Procedure

In food processor or blender puree the melons, sriracha, and sweet chile sauce. Add coconut milk, lime juice, ginger, cilantro, basil, and 1 Tbs of mint, puree until smooth. Strain and chill. Serve in chilled bowls garnished with the toasted coconut and remaining chopped mint.

Baby Spinach, Strawberry and Toasted Pecan Salad

For The Dressing

Ingredients

• 3/4 Cup Sugar
• 1/4 Teaspoon Paprika
• 1/2 Teaspoon Dry Mustard
• 1/2 Teaspoon Worcestershire Sauce
• 3/4 Cup Vegetable Oil
• 1 Teaspoon Minced Vidalia Onion
• 1/2 Cup White Balsamic Vinaigar
• 3 Tablespoons Poppy Seeds
• 3 Tablespoons Toasted Sesame Seeds

Procedure

Mix dry ingrediants together to combine. Whisk in vinegar, worcestershire and onion making sure there are no lumps. Slowly add vegetable oil. Serve on the side of the salad (this can also be done in a blender until thickened).

For The Salad

Ingredients

• 1 Pound Baby Spinach
• 1 Pint Fresh Strawberries, Washed And Sliced
• 4 Medium Ripe Bananas, Sliced
• 1 Cup Toasted Pecans

Procedure

Layer the spinach, strawberries, bananas and pecans on a large platter. Serve the dressing separately. This salad would also be good with a wedge of warm brie cheese.

Chocolate French Toast

Ingredients

• 2/3 cup granulated sugar
• 1 ounce unsweetened cocoa powder
• 1/8 teaspoon baking powder
• 1/4 teaspoon table salt
• 1 tablespoon cinnamon
• 1 cup whole milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 4 one inch – thick slices of egg or challah bread (stale is fine)
• 2 ounces unsalted butter
• Confectioners sugar, for garnish
• Fresh berries of your choice

Procedure

In medium bowl, combine the sugar, cocoa, baking powder, cinnamon, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump free paste. Add the remaining milk, the eggs, and vanilla. Whisk until well blended.

Arrange the bread in a single layer in a 9x13 inch baking dish and pour the cocoa mixture over the bread. Turn the bread once to get both sides coated nicely. Poke the bread repeatedly with a fork to encourage it to absorb the batter. Let soak, turning the bread every 10 minutes until it is well saturated, about 20 to 30 minutes.

Set a non stick skillet over medium heat. Add butter and carefully transfer the bread slices, one at a time. Cook until the under side is lightly brown and crisp about 3 to 4 minutes. Flip and continue cooking until the slices are slightly puffed and bouncy to the touch. Transfer to serving plates and serve immediately, dusted with confectioners sugar and your favorite fruit.

Molten Chocolate Cake

Ingredients

• 1 C sugar
• 2 Tbs cornstarch
• 8 oz bittersweet or semi-sweet chocolate, chopped
• ½ C (1 stick) unsalted butter, diced
• 3 large eggs
• 3 large egg yolks
• Whipped cream or vanilla ice cream

Procedure

Butter and flour two 5 ¾" x 2" baby loaf pans. Whisk sugar and cornstarch in large bowl to combine.

Melt chocolate and butter in heavy sauce pan over low heat, stirring constantly. Cool 10 minutes.

Add sugar mixture to chocolate mixture and whisk in eggs one at a time, then whisk in yolks. Divide batter between prepared pans.

Preheat over to 350?. Bake cakes until puffed and dry and cracked on top and tester comes out with some wet batter attached, about 25 minutes.

Cool cakes 10 minutes. Cut around cakes to loosen. Turn out onto serving plates warm. Top with whipped cream or vanilla bean ice cream.

Makes 4 servings.

Fried Local Oysters over Creamy Winter Succotash

Pick up fresh oysters at your local seafood market; singles are best! If you’re not in the mood to shuck, ask your fish monger for “oysters in their own juice.” Be sure to reserve the liquid for the succotash.

Succotash Ingredients

• 1 Tbs peanut oil
• 2 Oz diced country ham
• ¼ C diced carrots
• ½ Cdiced onion
• ¼ Cdiced red pepper
• 1 Tbs minced garlic
• pinch crushed red pepper
• 1 pint frozen lima beans
• 1 C yellow corn
• 1 C hominy, drained and rinsed
• ¾ C heavy cream
• chicken broth as needed.
• 1 C fresh arugula, chopped
• 1 Tbs thyme
• 1 Tbs chopped parsley
• cider vinegar to taste

Procedure

Sauté ham in peanut oil over medium heat until brown. Remove Ham and reserve. Add onion, carrot and pepper to oil and sauté until just softened. Add garlic and red pepper flakes to mixture and cook 1 minute.

Add lima beans and corn, then just cover with chicken broth. Simmer until vegetables are tender.

While lima bean mixture is simmering, combine hominy and cream in small saucepan and simmer until thickened. Add creamed hominy to lima bean mixture and fold in thyme, parsley, chopped arugula and country ham.

For the Fried Local Oysters:

Fried Local Oysters Ingredients

• 1 ½ pints shucked oysters
• 3 cup stone ground corn meal
• ½ cup flour
• ¼ tsp cayenne pepper
• ¼ tsp old bay seasoning
• ¼ tsp black pepper
• peanut oil for frying.

Procedure

Combine cornmeal, flour, cayenne pepper and old bay seasoning.

Dredge oysters to coat.

Heat peanut oil in heavy pot or deep fryer to 350 degrees f.

Fry oysters ‘til golden and drain on paper towel.

Salt and pepper to taste.

Ladle succotash in warm bowls and serve heaping with crispy fried oysters. Garnish with chopped scallions and serve.

Pumpkin Crème Brulee

Pumpkin Pie is a classic fall dessert. These fun custards are a way to spice-up your fall tradition.

Ingredients

• 2 cups milk
• 2 cups heavy cream
• 10 tbls sugar
• 1 cinnamon stick
• 1/2 tsp all spice
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 8 large egg yolks
• 2 cups unseasoned canned pumpkin puree
• 1/2 cup raw sugar

Procedure

Pre-heat oven to 350 F.

In a saucepan, combine milk, cream, sugar, cinnamon, allspice, cloves and nutmeg. Simmer over medium heat until hot, but not boiling. Remove from heat and set aside to cool slightly. Cover and refrigerate for about 30 minutes. Remove cinnamon stick. Whisk in egg yolks until smooth. Add pumpkin puree, and whisk until well blended. Strain custard through a fine-mesh sieve into a bowl.

Pour custard into eight 4-ounce ramekins. Bake in a water bath (1/2 way up the sides of the ramekins) for 25 to 30 minutes, or until custard is set around the sides, but still loose in the middle. Remove from water bath and let cool to room temperature. Refrigerate overnight.Preheat broiler and sprinkle each custard with 1-2 Tbls of Raw Sugar,broil until sugar caramelizes and serve immediately.

Note: These custards can be made a day in advance.

Local Clam and Corn Chowder

Ingredients

• 3 doz fresh clams
• ½ lb bacon
• 3 stalks of celery
• 2 large onions
• 4 peeled potatoes
• 4 16 oz cans clam juice
• 1 cup flour
• 1 quart cream
• 1 doz ears fresh corn
• thyme
• bayleaf
• black pepper

Procedure

Slowly cook bacon in pot until brown. Add Celery, Onion and Fresh Corn and saute for 3 minutes. Add Thyme, Bayleaf, Black Pepper and Flour, mix for 1 minute. Add Clam Juice and and Cream, then simmer for 10 minutes, check seasoning. In separate pan steam clams, then add clams and juice to soup. Garnish with croutons!

Five Onion Soup

Ingredients

• 2 yellow onion
• 2 sweet onion, vidalia
• 2 red onion
• 2 bunches green onion
• 4 shallots
• 2 sticks butter
• ½ cup flour
• 2 qt. chicken stock
• 2 qt. beef stock
• 2 C sherry wine
• 4 Tbs. worcestershire
• 2 Tbs. thyme
• 1 C parmesan cheese
• 1 C gruyere cheese
• olive oil and garlic croutons

Procedure

Thinly slice yellow, vidalia, shallot, red and green onions. Sauté with butter to caramelize. Sprinkle flour over caramelized onions. Mix well, the flour will absorb butter to make for a light roux. Add the sherry wine, beef and chicken stocks. Bring to a simmer and add the Worcestershire and fresh thyme. Add salt and pepper to taste. Let simmer for 30 minutes, ladle into soup crock’s place some croutons and cheeses on top put under a broiler until golden brown.

Summer Berries Shortcake

makes 10 servings

Ingredients

• 1.5 lbs bread flour
• 1.5 oz baking powder
• ½ qt milk
• 1 egg
• 3 oz granulated sugar
• ¼ oz salt
• 4 oz butter
• 2 pints fresh strawberries, blue berries, raspberries, black berries

Procedure

Cream butter, sugar and salt in mixing bowl, add egg. Add dry ingredients and then milk, combine until just mixed. Roll out dough and with cookie cutter cut out rounds. Brush with beaten egg and sprinkle with sugar. Bake at 400 degrees until golden brown.

In a glass bowl combine all washed berries and sprinkle with sugar. Lightly toss and refrigerate.

Cut biscuit in half, spoon mixed berries over top to include some of the juice. Garnish with your favorite whip cream and fresh mint sprig.

Chilled Local Shrimp Dip

Ingredients

• 2 lbs cleaned, cooked and diced local shrimp
• 4 cups mayonnaise
• 2 thinly sliced green onions
• 8 oz can roasted red peppers, drained and small diced
• 4 oz soft cream cheese
• 1 Lb shredded yellow cheddar
• 2 Tbs Worcestershire
• 1 Tbs Old Bay Seasoning

Procedure

In mixing bowl combine all the ingrediances, using the paddle mix just to combine, dip should still be a little lumpy. Place in a serving bowl, cover and refrigerate for at least 1 hour. Serve with gourmet crackers or your favorite crusty breads

Butternut Squash and Cannellini Soup with Bacon

Ingredients

• 2-thick bacon slices, chopped
• 1-1/2 cups chopped onion
• 6-garlic cloves, minced
• 3-cups low - salt chicken broth
• 4-cups ¾ inch cubes peeled butternut squash [from a 1 ¾ pound squash]
• 3-15 ounce cans cannellini [white kidney beans] undrained
• 1-14 ½ ounce can diced tomatoes in juice, drained
• 1 teaspoon chopped fresh rosemary and parsley

Procedure

Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towel to drain. Add chopped onion and garlic to drippings in pot. Sauté until golden, about 10 minutes.

Add chicken broth, bring to boil. Stir in butternut squach,1 can beans with liquid, drained tomatoes, and rosemary. Puree remaining 2 cans of beans until smooth, add to soup.

Cover and simmer until squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper, ladle soup into large bowls. Garnish with bacon and parsley.

This makes 4-main course meals.

Jumbo Lump Blue Crab Cakes

Ingredients

• 1lb lump blue crab meat
• ½ C finely diced celery
• ½ C finely diced onion
• 2Tbs chopped parsley
• 2 eggs
• 4Tbs mayonnaise
• 2 Tsp Dijon mustard
• 1cup panko bread crumbs
• salt and pepper to taste

Directions

Sauté celery and onion in 2Tbs of vegetable oil until soft, season with salt and pepper -cool. Carefully pick through crabmeat discarding shells. In a medium bowl, combine picked crab, celery, onion, mayonnaise, mustard, parsley, juice of one lemon, whole eggs and bread crumbs. Lightly toss together being careful not to break up the crabmeat. Let rest; Form into for equal cakes. Sauté in a fry pan until golden brown. Serve warm with citrus herb aioli.

Citrus Herb Aioli

Ingredients

• 1cup mayonnaise
• 2Tbs chopped fresh dill and tarragon
• 2tsp lime juice
• 2tsp fresh lemon juice
• 1Tbs capers
• Salt and pepper

Directions

Combine all ingredients in a small bowl. Stir or whisk together. Serve on the side of crab cakes with a wedge of fresh lemon.

Gravad Lox (Cured Salmon)

Ingredients

• 1 salmon fillet, cleaned and de-boned
• ½ lb dark brown sugar
• ¼ oz white peppercorns
• 1 bunch dill, fresh chopped
• 1 lemon, juiced
• 1 oz olive oil
• ¼ oz brandy
• 3.5 oz kosher salt

Directions

Combine salt, sugar, peppercorns, and dill to make the dry cure.

Combine the lemon juice, olive oil, and brandy: brush this mix on the cleaned salmon.

Pack the cure evenly on the salmon fillet and wrap tightly with plastic wrap.

Place the wrapped fillets in a pan and weight them lightly. Marinate the salmon under refrigeration for 2 to 3 days.

Unwrap the salmon and scrape off the cure.

Slice the salmon thinly on the bias to serve it.

Garnish with:

• Capers, rinsed and drained
• Eggs, hard boiled, whites and yolks separated and chopped fine
• Minced red onions
• Cured olives, toasted French bread and cornichons.

Serve with a light white wine and enjoy.

Vanilla Crème Brulee

If this crème brulee is too rich for you, use all half- &-half. I personally like it rich.

Ingredients

• ½ quart heavy cream
• ½ quart half and half
• 9 each egg yokes
• ½ cup sugar
• 2 each vanilla beans, split in half

Directions

Slowly bring the cream, half and half and vanilla beans to a simmer, shut off and let infuse for 15 minutes.

In a large bowl mix the egg yolks and sugar together. Pour the hot cream slowly into the eggs and sugar while mixing with a wire whisk. Strain.

Ladle into ramekins.

Bake on a pan partially filled with water at 300 degrees until firm about 20 minutes, cool overnight.

Sprinkle enough sugar in the raw to cover the surface, using a gas torch or the oven broiler burn the sugar until golden brown, top with fresh berries.

Serves 6

Adobo-Grilled Filet Mignon with Red Bean Ragout

Ingredients

• 4 cloves garlic, peeled
• 1 tsp rock salt
• 1 tsp fresh black peppercorns
• 1 tsp minced fresh ginger
• 2 tsp chopped fresh oregano
• 4 tsp chopped fresh cilantro
• 4 Tbl olive oil, divided
• 4 6-oz filet mignons
• 2 C red beans, soaked overnight
• 4 ounces pancetta, diced small
• 1 med. onion, diced
• 1 med. Anaheim chili, seeded and diced
• 1 med. tomato, seeded and diced
• 1 C Cabernet Sauvignon
• 1 C cubed calabaza (1-inch cubes)
• 3 Tbl freshly squeezed lime juice

Directions

Pound the garlic, salt, peppercorns, ginger, oregano, and cilantro into a paste. Slowly drizzle in 2 tablespoons of olive oil until well incorporated. Rub the adobo paste into the filets, cover and refrigerate for 2 hours. Reserve remaining mixture.

In a large pot, using plenty of fresh cold water, cook the beans to a boil. Lower heat to a simmer and cook for 1 hour or until just tender. Drain off excess water, leaving about 2 inches covering the beans, which will become part of the ragout.

In a sauté pan, cook the pancetta on medium heat for 3-4 minutes. Add the onion, chili, tomato, and remaining adobo spices. Simmer for 5 minutes, then add wine. Continue to cook for another 10 minutes, or until most of the liquid is absorbed. Add the beans and calabaza and continue to cook for 25 minutes or until the mixture thickens. Finish the ragout with the limejuice and remaining fresh cilantro before serving.

In a heavy-bottomed skillet, warm the remaining olive oil in a heavy bottomed over medium high heat. Place the filets in the pan and sear the first side for about 2-3 minutes until well browned. Turn the meat and sear the second side for another 2-3 minutes. Continue to pan roast the filets over medium heat for an overall time of 6-8 minutes for a medium serving temperature.

Spoon ragout onto plates and place filets on top. Serves 4

Gratin of Sweet Potatoes Flamed with Bourbon

This is a wonderful fall dish that can wow your guests as you bring this dish aflame to the table!

Ingredients

• 4 lbs. Sweet Potatoes
• 4 Tablespoons Butter (at room temp)
• 1/4 Teaspoon Ground Black Pepper
• 2 Tablespoons Brown Sugar
• 1/2 Cup Maple Syrup
• 1/3 Cup Bourbon

Directions

Boil potatoes in large pot of salted water until just tender around edges, but still firm in the center. Drain and rinse under cold water. Peel potatoes once they are cool enough to handle.

Heat oven to 475 F.

Cut potatoes into quarter inch slices and arrange in a buttered, shallow baking dish. Overlap slices slightly. Dot potatoes with butter, maple syrup, sugar, salt and pepper.

Bake for 20 minutes. Reduce heat to 350 F and bake until potatoes are tender and glazed (20 minutes.)

Heat bourbon in a small saucepan until warm, ignite and pour over sweet potatoes. Serve flaming. (Flames will die once alcohol has burned-off.)

Serve immediately.

Golden Tomato Gazpacho

Ingredients

• 18 yellow tomatoes, cored
• 10 red peppers, cleaned
• 10 cucumbers, peeled
• 10 yellow peppers, cleaned
• 2 bunches of cilantro
• 4 cloves garlic, minced
• salt and pepper
• 2 C mirin (sweetened Japanese style sake; available in the ethnic foods aisle of most grocery stores.)
• 2 C sherry wine vinegar
• 2 C olive oil
• 3 Tbl freshly squeezed lime juice

Directions

In a blender or food processor, blend together all ingredients until smooth. You may need to blend the soup in several batches. Season with salt and pepper to taste.

Chill overnight.

Serve in cold soup bowls.

Broiled Oysters with Virginia Ham

Ingredients

• 24 fresh large oysters
• 2 Tbs unsalted butter
• 2 shallots, minced
• 2 stalks celery, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 tsp celery seed
• 1 tsp chopped fresh thyme
• 1 Tbs chopped fresh parsley
• 4 Tbs chopped Virginia ham
• ½ C dry white wine
• 1 C heavy cream
• 1 C smoked Gouda cheese
• ¼ C panko bread crumbs
• 2 C slivered almonds

Directions

Shuck oysters and drain, reserving the liquid. Keep chilled. Discard bottom shell.

In sauce pan, heat butter over medium heat. Add shallot, bell peppers, and celery. Cook 2 minutes. Add celery seed, thyme, ham and wine. Cook 2 minutes. Add cream. Reduce by half. Add oyster liquid and bring to boil. Take off heat.

Add parsley and fold in bread crumbs, mixing well. Cool completely.

Place oysters on baking sheet. Top each oyster with stuffing and cover with grated cheese. Place under broiler until golden brown.

Serve warm as a great snack or first course.

Frisee and Apple Salad

Ingredients

• 2 heads frisee lettuce, or your favorite greens
• 1 C seedless red grapes, cut in half
• 1 C toasted pecan pieces, roughly chopped
• 1 C peeled and medium diced Granny Smith apple
• 1 C Danish bleu cheese or Maytag bleu cheese
• apple cider vinaigrette, to taste

Vinaigrette Ingredients

• 2 C fresh apple cider
• 1 Tbl Dijon mustard
• 1 tsp honey
• 1 small shallot, finely diced
• 1 Tbl extra virgin olive oil
• 1/2 C sugar
• salt and pepper to taste

Directions

On medium heat, reduce cider and sugar by half and cool. In mixing bowl combine Dijon, honey, vinegar, shallots, and apple cider reduction. Slowly wisk in the olive oil until incorporated. Salt and pepper to taste.

In larger bowl combine all the salad ingredients, toss with apple cider vinaigrette and divide on chilled salad plates.