Web Exclusive Recipes:
KONA CRAB WITH MACHE, STRAWBERRY SALSA AND VANILLA BEAN VINAIGRETTE
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(serves 4-6 people)
INGREDIENTS
¼ lb Kona crab – (Derek buys his from the Honolulu Fish Company) – Keep this item separate )
STRAWBERRY SALSA
½ pint fresh strawberries, diced (about 1 to 1 ½ cups)
¼ cup sweet yellow peppers, diced ¼ cup bell peppers, diced ¼ cup sweet onion, diced Juice of one lime
3 tablespoons grapeseed oil
1 tablespoon sugar
½ teaspoon pure vanilla extract
Dash of salt and white pepper
1 tablespoon chopped cilantro
Combine all ingredients, minus the Kona crab, in a mixing bowl. Refrigerate and let stand two hours or overnight.
VANILLA BEAN VINAIGRETTE
1 whole vanilla bean, preferably Tahitian ½ cup grapeseed oil
3 tablespoons fresh lime juice
Dash of salt and white pepper
Cut vanilla bean lengthwise and scrape out tiny seeds. Place grapeseed oil and vanilla bean with seeds into small sauce pan. Allow to simmer for 10 minutes, remove from heat and let stand at least 1 hour or overnight.
Strain vanilla oil mixture through a fine sieve, discarding bean shell, leaving just oil and seeds. Add lime juice, salt and white pepper and mix well. Reserve for assembly.
To assemble, place mache on salad plate. Next add strawberry salsa in a mound in the center of the plate. Stack crab on top of the salsa. Drizzle lime-vanilla vinaigrette around the salad mixture.
Derek says “This is just one method of plating. Be creative and plate as you wish. I also prefer to briefly marinate the crab in the lime-vanilla vinaigrette.”
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ROASTED SPRING VIDALIA ONION AND OHIO ASPARAGUS W/ WHITE TRUFFLE OIL
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(serves four)
INGREDIENTS
1 bunch of Ohio asparagus
2 bunches spring Vidalia onions (Vidalias with green tops attached)
2 tablespoons butter (unsalted) cubed or sliced
2 tablespoons extra virgin olive oil
¼ cup white wine
1 cup Italian breadcrumbs or other crusty breadcrumbs
1 small bunch of thyme sprigs (about 12)
1 small bunch of Italian flat leaf parsley (fresh) Salt and pepper to taste
Preparation of onions
Preheat over to 400 degrees.
Remove green tops from Vidalia onions, leaving bulb and white area of the stalk. Split the onions lengthwise. Place onions in a 9-10 inch baking dish with the split side up.
Spread butter slices evenly on top of onions and evenly drizzle with extra virgin olive oil.
Add wine, thyme, parsley, salt and pepper. Cover baking dish with foil or lid and bake for 15 minutes.
Preparation of asparagus
1 bunch of Ohio asparagus (Chef’s Garden) Ohio asparagus are tender and can be eaten raw so there is no need to peel the bottoms of the stalks.
Bring a large pot of water to boil (6-10 quarts) and add about ¼ cup of kosher salt to boiling water. The water should taste like sea water. Add asparagus to boiling water for 30 seconds. Remove asparagus and plunge into an ice bath. (Be sure to prepare ahead of time.) Remove asparagus once chilled. Dry asparagus with towels.
Place onions on a well-oiled baking dish (using extra virgin olive oil) and stack asparagus on top of onions. Then spread bread crumbs over the onions and asparagus, drizzling about 4 additional tablespoons of extra virgin olive oil on top of salad. Bake uncovered for approximately 8 minutes @ 450 degrees. Serve while still hot.
Portion the salad mixture and drizzle white truffle oil around (only a small amount; a little goes a long way) Squeeze fresh lemon juice and shave Parmigiano Reggiano over the top (use a vegetable peeler)
Derek says “I love Ohio asparagus because it is very sweet and tender, but other asparagus will suffice.”
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MOREL AND SPRING PEA RISOTTO
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Ingredients:
4 c. fish stock or clam juice
½ c. dry white wine or fume blanc
1 c. mirepoix* – chopped onion, carrots and celery, but at least 50% onion
1 ½ c. Arborio rice
1 T. minced garlic
½ T. fresh thyme
1 T. Italian flat leaf parsley
½ c. Parmigiano Reggiano or Grana Parmesan cheese
2 c. white morel mushrooms
1 c. fresh – not frozen—English peas/spring peas
Salt and pepper to taste
Method:
Pour stock into a saucepan and bring to a boil, then simmer. Heat butter in a heavy, medium saucepan over medium heat and sauté mirepoix about 3 minutes. Add garlic and cook briefly. Add rice and stir until grains look pearly white, about three minutes. Add wine and cook until pan is nearly dry. Adjust heat so rice cooks at a slow simmer. Add ½ cup of stock, stirring constantly, and cook until the pan is nearly dry again. Season lightly with salt and pepper. Add another ½ cup of stock and continue to stir and cook, adding stock as necessary until rice is three-fourths cooked, about 15 minutes. Stir in mushrooms and spring peas. Continue to cook until rice is al dente (“to the tooth”) about four minutes longer. Remove from heat and stir in the fresh thyme, parsley and parmesan cheese. Taste for seasoning.
*Mirepoix: A mirepoix is a mixture of diced vegetables -- carrots, onions and celery -- (sometimes with ham or bacon), usually sautéed in butter.
Said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France, mirepoix is used to flavor stews, soups, stocks, etc. The usual mixture is 50% onions, and 25% each carrots and celery.
LAMB LOIN - 1 1/2 TO 2 LB.
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Dry Rub
· 1 T. curry
· 1 t. Spanish smoked paprika
· 1 t. fresh ground cumin
· 1 t. fresh ground coriander
· 1 t. fresh ground fennel
· 1 t. black pepper
· 1 t. white pepper
· ½ t. cardoman
· Kosher salt
Light olive oil
Mix dry ingredients except salt. Using dry rub, generously massage spices onto lamb loin. Let stand for 1-3 hours. Marinate in light olive oil overnight. Remove oil and drain. Season with kosher salt to taste. Grill lamb to desired temperature.
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