Place your oysters on a sheet pan, top with shredded mozzarella. Shuck desired number of oysters and stuff each oyster with cooled spinach stuffing enough to almost cover oyster, don’t pack down. When cool, add small batches to food processor and pulse till until ingredients are a rough/smooth consistency. Stir in cheese and salt and pepper to taste. Pour all ingredients into a mixing bowl and add breadcrumbs to absorb excess moisture. Carefully, as it is flammable, add liquor and reduce till almost dry. Add spinach, basil, parsley and garlic and sauté till spinach is wilted. 1 cup shredded Parmesan-Reggiano cheese & mozzarella mixĭirections: In a large heavy sauté pan add butter and heat until bubbly add shallot, celery, carrots and sauté until soft.(Substitute Anisette or other anise flavored liquor).1/2 cup Pernod (more or less to taste…I like more.I recommend a buttery rich Kendall Jackson Chardonnay as a paired wine.” Makes 2–3 dozen oysters. Chef George Bentz notes, “All ingredients can be quickly rough chopped as we will puree mixture when cooking is complete. Enjoy.Īn excellent Oysters Rockefeller recipe courtesy of Boatyard Bar & Grill in Annapolis. Strain into another pot and stir in the crabmeat. Stir every few minutes until the desired thickness is reached. When the soup is hot to the touch, turn heat to low and whisk in the butter/flour mixture (roux). In a large heavy gauge pot, combine all the other ingredients (except crabmeat) over low medium heat. crab base (substituted for crab stock)ĭirections: In a medium saucepan, whisk the butter and flour over low heat for 5 minutes. jumbo lump crabmeat (pick clean of shells) This amount serves at least eight bowls, with more in reserve. It is none other than the very recipe for Carrol’s Creek Café’s take on this Maryland favorite. Season raviolis with coarse salt and fresh cracked pepper.Ī cherished classic, this recipe is a decade-plus Best Cream of Crab Soup winner in the annual Best of Annapolis awards. Paint the plate with the beet and vanilla reduction. Place “raviolis” on a plate, lightly cover the ravioli with pistachio oil, and drop some of the chopped pistachio around the ravioli. Using the apple as the bottom skin, place a dollop of goat cheese, and place the beet on top. Place nuts back in oil and season with a pinch of salt. Once cool remove nut from oil, pulse nuts in a food processor, or chop by hand into small to med small pieces. Over med-high heat toast pistachios until light brown in oil, once toasted remove from heat and cool nuts and oil in a separate bowl over an ice bath. Reduce beet juice by 70 percent remove from heat chill.ĭirections: In a small sauté pan place oil and pistachios. Split vanilla bean and scrape seeds into beet juice and add in vanilla pod too. Part 3: Beet & Vanilla Reduction Ingredientsĭirections: Peel beets and place into juicer, place beet juice into a small saucepan. Salt & ground black pepper to taste (pinch of each)ĭirections: Place goat cheese and extra virgin olive oil into a bowl and whip smooth, season with salt and pepper.Part 2: Goats Cheese Stuffing Ingredients 1 Granny Smith Apple (at least 2 inches in diameter)ĭirections: Using mandolin thinly slice beet & apple into rounds, then using ring mold punch out circles in even amounts to form top and bottom skins for the ravioli.1 medium red beet (at least 2 inches in diameter).Part 1: Beet & Apple “Ravioli” Ingredients Special equipment needed: a 2” ring mold (for punching out ravioli skins), mandolin (for slicing ravioli skins), and juicer (for juicing beets). This is a multi-part recipe from a former chef (Jonathan Seningen) of Blackwall Hitch in Annapolis. A delicious fall appetizer, best served at more formal sittings.
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