The Chef’s Table Show Recipes
Season 3 Show 37
Liked today’s show? Now try the recipes!
Sautéed Crab Cake Appetizer
2 tablespoons olive oil based mayonnaise
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
1 dash cayenne pepper
2 tablespoons fresh chopped parsley
1 tablespoon fresh cut chives
¼ cup white Spanish onion, fine diced
¼ cup red pepper, fine diced
½ cup Panco- Japanese bread crumbs
1 pound jumbo lump crab meat
1 tablespoon clarified butter
T tablespoon olive oil
Spring of thyme
Place mayonnaise, egg, Worcestershire sauce, dry mustard, cayenne, parsley and chives. In a mixing bowl and mix well, then gently fold in the onion, pepper, Panco and crab meat so as not to break up the crab. Set aside for about 4-5 minutes for the bread crumbs to absorb the liquid. Then scoop the crab cake mix into patties, Heat up a sauté pan and add butter and olive oil. Place cakes in hot pan when brown flip to cook the other side and cook golden brown on both sides (about 3 minutes on each side), remove from pan and place on serving dish. Garnish with sprig of thyme. Serve with your favorite sauce.
Seared Jumbo Scallops with Roasted Pepper Relish
Roasted red pepper Relish
2 red peppers roasted, peeled, seeded and diced
1 tablespoon fresh basil
2 cloves fresh chopped garlic
¼ cup olive oil
Sea salt to taste
Fresh cracked pepper
For roasted peppers place peppers on a pan and drizzle a teaspoon of olive oil on them place in a 400o oven for 25 minutes remove from oven and place into a Ziploc baggie for 10 minutes, remove from bag and skin should come right off.
For the relish mix everything well and Season with fresh sea salt and fresh cracked pepper and combine. Place in refrigerator and let marinate for approximate 2 hours.
Seared Seas Scallops
8 Jumbo sea scallops u-10
1 teaspoon Cajun spice
1 tablespoon olive oil
½ cup balsamic vinegar
Parmesan cheese, fresh
Pull the muscle off the side of each scallop (hard tissue) and discard. Season both sides of scallops with Cajun seasoning. Then heat a sauté pan. Add olive oil to pan and then add the scallops. Let sear, turn over when brown and cook other side. About a minute on each side. Remove scallops from pan and let drain. Add balsamic vinegar to the sauté pan and roll it around to soak up the scallop juice and Cajun spice. Let reduce. It will thicken into a glazein less than a minute. Place scallops on plate and drizzle with balsamic glaze. The top each scallop with pepper relish. Shave fresh parmesan cheese over the scallops and serve.
Key Lime Pie
2 14 oz cans sweetened condensed milk
1-8oz cream cheese, softened to room temperature
¼ cup lime juice– Joe and Nellie’s
6 egg yolks
1 pre-cooked pie crust
For whip cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Add sweetened condensed milk, cream cheese, lime juice and eggs to food processor, and puree until smooth. Prepare pie crust as per instructions. Pour smooth and creamy mixture into prepared pie shell. Shake to settle. Cook for 10 minutes at 325oF. Then remove from oven and let cool. Refrigerate until cold
. In a mixer, whip the cream with the powdered sugar and vanilla until stiff peaks form. Remove pie from fridge and slice, plate up, topping each piece with a dollop of fresh whip cream. Garnish with a sprig of mint.