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Recipes courtesy of Chef Rocco DiSpirito, Union Pacifica, New York, NYCrab Claws with Wasabi Mayonnaise
Serves 12 as buffet item
Ingredients: 1 cup prepared mayonnaise zest of 1 lemon juice of 1 lemon 2 tsp. wasabi powder 3 scallions, green part only, very thinly sliced 24 stone crab claws, cracked and chilled
Directions: In a bowl, combine the mayonnaise, lemon zest, and lemon juice. Mix the wasabi powder with enough water to make a paste and gradually add it to the mayonnaise, tasting as you go, until it is to your taste. (More wasabi powder can be used if you like.) Stir in the scallion greens.
Serve the wasabi mayonnaise with crab claws for dipping.Taylor Bay Scallops with Uni and Mustard Oil
Yield: one serving
Ingredients: 1 overripe tomato, cut in quarters pinch of coarse sea salt 1/4 teaspoon mirin (rice wine), at room temperature Pinch cayenne pepper, to taste Freshly ground pepper, to taste 5 small bay scallops, muscle removed (ask for shells for serving) 5 lobes of uni (sea urchin), cleaned by fishmonger 1/2 ounce of seaweed; ogonori; rinsed free of salt 1 teaspoon mustard oil, at room temperature Pinch black mustard seed, freshly ground Crushed ice (for presentation)
Directions: To make tomato water, pulse overripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight, allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids. Mix liquid with mirin, cayenne, coarse sea salt and freshly ground pepper.
Arrange one scallop and one lobe of uni in each well-rinsed scallop shell. Pour tomato water over scallops and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed.
Make a bed of crushed ice on the small serving plate and top with seaweed. Arrange five scallop shells in a circle on the seaweed bed and serve immediately.Mussels with White Wine and Garlic
Serves 12 as buffet item
Ingredients: 6 pounds cultivated mussels, scrubbed and debearded (about 12 dozen) 4 cloves garlic, minced 4 shallots, minced 6 tablespoons chopped fresh parsley 2 sprigs of fresh thyme 1 cup white wine 6 tablespoons butter, split 1 teaspoon saffron threads 2 baguette, torn into pieces
Directions: Discard any mussels that do not close when you handle them and any with broken shells. Set the mussels aside.
In a large pot over medium-high heat, combine garlic, shallots, 4 tablespoons parsley, thyme, wine, and 3 tablespoons butter. Bring to boil. Lower heat, and cook for 2 minutes. Add mussels, and cover. Cook them, shaking the pan every minute or so, just until shells open, about 3 to 4 minutes. Do not overcook. Use a slotted spoon to transfer mussels to a large serving dish.
Strain the cooking liquid into a clean pot. Add the saffron, remaining butter, and remaining parsley. Heat until butter melts. Pour over mussels. Serve hot, with baguette to mop up all the juices.
Recipes courtesy of Chef Dean Fearing, Mansion on Turtle Creek, Dallas, TXCountry-style Pork Ribs in Green Chile Sauce
These ribs are not the traditional cut. Instead they are cut from the rib end of the pork loin, the shoulder blade bone is chined (cracked), and then they are butterflied. They are particularly meaty. The green chiles give this hearty dish lively flavor.
Ingredients: 4 pounds country-style pork ribs, cut as described above 6 1/2 cups water 2 white onions, coarsely chopped 4 cloves garlic 2 teaspoons salt 2 poblano or Anaheim chiles, roasted and peeled 2 (6-inch) corn tortillas, toasted in a dry skillet and torn into small pieces 1/2 cup chopped fresh cilantro 2 to 4 tablespoons lime juice Freshly ground black pepper
Directions: Place the pork ribs, 6 cups of the water, the onions, garlic, and salt in a stockpot or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 hours.
When the ribs are tender, remove them from the pot. Bring the liquid back to a boil and reduce to 3 cups, about 10 to 15 minutes. Transfer the liquid with the solids to a blender. Add the chiles and tortillas; blend to a coarse puree. Transfer the puree back to the pot. Bring to a boil, then reduce to a simmer. Add the ribs to the pot and simmer, covered, for 15 minutes. If the sauce is too thick, add a little water. Stir in the cilantro. Season with the lime juice, pepper, and additional salt, if necessary. Keep hot.
To serve, cut the ribs into serving pieces. Place the ribs on each of the 4 dinner plates and spoon the sauce over them.Barbecued Duck Wrapped in Flour Tortillas With Mango Pico de Gallo
Ingredients: 3 whole boneless, skinless duck breasts 1/2 tablespoon canola oil 1/4 cup diced onions Salt and black pepper to taste 1/2 cup Mansion Barbecue Sauce (recipe follows) 4 flour tortillas, cooked and warm 1/2 cup grated jalapeno jack cheese 1 tablespoon chopped fresh cilantro Mango Pico de Gallo (recipe follows) 4 fresh serrano chilies 4 sprigs fresh cilantro
Directions: Prepare smoker for hot smoke. Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker. Preheat oven to 350 degrees F. Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool. Using a sharp knife, dice duck breasts into half-inch pieces. Place oil in a large saute pan over medium heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck and saute for 1 additional minute, seasoning with salt and pepper. Stir in Mansion Barbecue Sauce and bring to a boil. Immediately after coming to a boil add cheese and cilantro and then quickly remove from heat, stirring constantly until cheese has incorporated into mixture.
Place a warm tortilla on each of four warm serving plates. Spoon equal portions of duck mixture into the middle of each tortilla. Then roll tortilla around filling and center in the middle of the plate. Spoon Mango Pico de Gallo beside each rolled tortilla and garnish with a chili (to be eaten like a pickle for the adventurous) and cilantro sprig.Mansion Barbecue Sauce
Makes about 1 1/2 cups
Ingredients: 1 tablespoon bacon fat (or vegetable oil) 1 large yellow onion, peeled and cut into 1/4-inch dice 1 cup ketchup 4 tablespoons Worcestershire sauce 1 tablespoon malt vinegar 2 tablespoon molasses 2 teaspoons Creole mustard 1 teaspoon Tabasco sauce Salt to taste Fresh lemon juice to taste Meat drippings from smoker to taste (optional)
Directions: Preheat oven to 375 degrees F. Heat bacon fat in a small sauce pan over medium-high heat. When hot, add onion and cook for 4 minutes or until soft. Place onion in a small ovenproof pan. Combine remaining ingredients in a small bowl and pour over onion. Cover and bake in preheated oven for 30 minutes. Remove pan from oven and keep warm until ready to serve.Mango Pico de Gallo
Makes about 4 cups
Ingredients: 2 ripe mangoes, peeled and cut into 1/4-inch dice 1 tomato, peeled, cored, seeded, and cut into 1/4-inch dice 1/2 small red onion, peeled and cut into 1/4-inch dice 1 jalapeno pepper, seeded and minced 1 tablespoon finely chopped fresh cilantro 1/4 cup fresh lime juice Salt to taste
Directions: Place all ingredients in a medium bowl and toss to combine. Let stand for at least 10 minutes before serving.