Oysters Casino
Recipe courtesy Emeril Lagasse, 2003
Show:
Emeril Live
Episode:
Amazing Mollusks
4 strips bacon 1 stick unsalted butter, at room temperature 1 tablespoon minced shallots 1 tablespoon chopped roasted red pepper 1 teaspoon minced garlic 1 teaspoons chopped fresh parsley leaves 1/4 teaspoon salt 1 teaspoon lemon juice Pinch cayenne 2 dozen oysters, shucked, liquor and bottom shells reserved
Preheat the oven to 375 degrees F.
Place the bacon on a baking sheet and roast for 10 minutes. Remove from the oven and let cool. Cut each strip into 6 equal portions, for a total of 24 pieces.
Increase the oven temperature to 400 degrees F.
In a bowl, using a rubber spatula, cream together the butter, shallots, pepper, garlic, parsley, salt, lemon juice, and cayenne. Place the reserved oyster shells on a large sheet pan and place 1 oyster inside of each. Spoon a small amount of oyster liquor onto each oyster, top with 1 teaspoon of the flavored butter and 1 bacon piece. Bake until bubbly and firm, about 15 minutes.
Remove the oysters from the oven. Arrange 4 oysters on each of 4 plates and serve immediately.
Friday, January 25, 2008
Sunday, January 13, 2008
DUCK RILLETTES **** THE BEST
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Ingredients1 (5- to 5 1/2-lb) Pekin duck (sometimes called Long Island duck), including neck2 tablespoons Armagnac or Cognac 2 cups plus 2 tablespoons water3 medium shallots, sliced2 garlic cloves, halved2 carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped4 sprigs fresh thyme1 large bay leaf (not California) 1 3/4 teaspoons kosher salt1/2 teaspoon whole black peppercorns1 1/2 teaspoons unflavored gelatin 2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: 1/3-inch-thick baguette slices, toasted
PreparationCut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
Cooks' note:
• Rillettes keep, chilled, 3 days.
Nutritional Information
Each serving (3 toasts, each with 1 1/3 tablespoons rillettes) about 119 calories and 2 grams fat
Ingredients1 (5- to 5 1/2-lb) Pekin duck (sometimes called Long Island duck), including neck2 tablespoons Armagnac or Cognac 2 cups plus 2 tablespoons water3 medium shallots, sliced2 garlic cloves, halved2 carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped4 sprigs fresh thyme1 large bay leaf (not California) 1 3/4 teaspoons kosher salt1/2 teaspoon whole black peppercorns1 1/2 teaspoons unflavored gelatin 2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: 1/3-inch-thick baguette slices, toasted
PreparationCut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
Cooks' note:
• Rillettes keep, chilled, 3 days.
Nutritional Information
Each serving (3 toasts, each with 1 1/3 tablespoons rillettes) about 119 calories and 2 grams fat
Salsa and Chips
4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped 1/2 medium onion, finely chopped (about 3 tablespoons) 1 jalapeno (or to taste), minced 1/4 cup chopped fresh coriander (cilantro) Kosher salt and freshly ground black pepper, to taste Tortilla chips, recipe follows
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. Yield: 4 to 6 servings Copyright 2001 Television Food Network, GP. All rights reserved
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. Yield: 4 to 6 servings Copyright 2001 Television Food Network, GP. All rights reserved
Beer Batter Frito Misto
Beer Batter Frito Misto
Recipe courtesy Tyler Florence
2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish
Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.
In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately
Recipe courtesy Tyler Florence
2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish
Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.
In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately
Crispy Squid with Garlic Mayonnaise
Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks. I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen 1 tablespoon cornstarch 2 tablespoons semolina 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika 1 cup groundnut oil or as needed, depending on the size of pan Garlic Mayonnaise, recipe follows
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
Garlic Mayonnaise: 1/4 clove garlic 4 tablespoons best quality, preferably organic, mayonnaise
Mince the garlic into the mayonnaise to serve alongside the fried squid
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen 1 tablespoon cornstarch 2 tablespoons semolina 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika 1 cup groundnut oil or as needed, depending on the size of pan Garlic Mayonnaise, recipe follows
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
Garlic Mayonnaise: 1/4 clove garlic 4 tablespoons best quality, preferably organic, mayonnaise
Mince the garlic into the mayonnaise to serve alongside the fried squid
Steamed Cockles in Ginger Cilantro Broth
This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 first-course servings.
Ingredients2 lb small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)3 cups water1/2 cup medium-dry Sherry1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)1/2 teaspoon fine sea salt
PreparationRinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 first-course servings.
Ingredients2 lb small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)3 cups water1/2 cup medium-dry Sherry1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)1/2 teaspoon fine sea salt
PreparationRinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.
Saturday, January 12, 2008
Vichyssoise by Anthony Bourdain
INGREDIENTS4 tbsp/56 g butter8 leeks, whites only, cleaned and thinly sliced2 medium potatoes, cut into small cubes4 cups/900 ml light chicken stock or broth2 cups/450 ml heavy cream1 pinch nutmegsalt and pepper to taste4 fresh chives, finely chopped
EQUIPMENTlarge, heavy bottomed potwooden spoonblendermedium mixing bowlice bath
SERVES 6
In a large pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Okay, the next part is tricky.
Slowly, and in small batches, puree the soup at high speed in the blender. Do this bit by bit, never filling the blender up too high (over halfway up). Make sure the blender’s lid is on, and that you’re leaning on the damn thing when you turn it on. You do not want a face full of boiling starchy, sticky hot potato/leek puree. Trust me. It hurts like a motherfucker. This is one of the more common kitchen accidents — even in professional kitchens. So be careful. When everything is blended, return the soup to the cooking pot and whisk in the cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to a simmer and continue cooking for 5 minutes. You can thin out the soup with a little additional stock at this point, if needed. Transfer the soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is room temperature — and only when it’s room temperature — cover in plastic wrap and put in refrigerator overnight, or until cool. When ready to go, check the seasoning, sprinkle with freshly cut chives and serve in chilled bowls. This is a soup that does get better over time. But keep it covered with plastic (not foil) in the refrigerator as it will pick up other tastes. And never put in the refrigerator while still hot.
Click through for Boeuf bourgignon and Moules marinière and to read Anthony Bourdain’s introduction.
EQUIPMENTlarge, heavy bottomed potwooden spoonblendermedium mixing bowlice bath
SERVES 6
In a large pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Okay, the next part is tricky.
Slowly, and in small batches, puree the soup at high speed in the blender. Do this bit by bit, never filling the blender up too high (over halfway up). Make sure the blender’s lid is on, and that you’re leaning on the damn thing when you turn it on. You do not want a face full of boiling starchy, sticky hot potato/leek puree. Trust me. It hurts like a motherfucker. This is one of the more common kitchen accidents — even in professional kitchens. So be careful. When everything is blended, return the soup to the cooking pot and whisk in the cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to a simmer and continue cooking for 5 minutes. You can thin out the soup with a little additional stock at this point, if needed. Transfer the soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is room temperature — and only when it’s room temperature — cover in plastic wrap and put in refrigerator overnight, or until cool. When ready to go, check the seasoning, sprinkle with freshly cut chives and serve in chilled bowls. This is a soup that does get better over time. But keep it covered with plastic (not foil) in the refrigerator as it will pick up other tastes. And never put in the refrigerator while still hot.
Click through for Boeuf bourgignon and Moules marinière and to read Anthony Bourdain’s introduction.
Scallops with Snail-Garlic Butter and Leeks
Adapted from L'Ardoise
Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.
Active time: 30 min Start to finish: 40 min
Servings: Makes 4 (main-course) servings.
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Ingredients3/4 stick (6 tablespoons) unsalted butter, softened1 lb medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips1 1/2 teaspoons minced garlic3 tablespoons finely chopped fresh flat-leaf parsley1/3 cup chopped rinsed canned snails (2 oz) 20 medium sea scallops (1 1/4 lb), tough muscle removed from side of each if necessary1 tablespoon finely chopped fresh chives
Special equipment: 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish
PreparationPreheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.
Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.
Active time: 30 min Start to finish: 40 min
Servings: Makes 4 (main-course) servings.
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Ingredients3/4 stick (6 tablespoons) unsalted butter, softened1 lb medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips1 1/2 teaspoons minced garlic3 tablespoons finely chopped fresh flat-leaf parsley1/3 cup chopped rinsed canned snails (2 oz) 20 medium sea scallops (1 1/4 lb), tough muscle removed from side of each if necessary1 tablespoon finely chopped fresh chives
Special equipment: 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish
PreparationPreheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.
Clams in Spicy Coconut-Lime Broth
Clams in Spicy Coconut-Lime Broth
Complement this fragrant dish with Asian noodles or steamed rice.
Servings: Serves 4.
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Ingredients1 tablespoon vegetable oil5 large shallots, chopped1 tablespoon chopped peeled fresh ginger1 teaspoon ground turmeric1/4 teaspoon cumin seeds2 pounds littleneck clams, scrubbed1 1/2 cups bottled clam juice1 cup canned unsweetened coconut milk1 cup diced canned tomatoes with juices1 jalapeño chile, seeded, chopped1 teaspoon grated lime peel3 tablespoons fresh lime juice2 green onions, sliced
PreparationHeat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
Complement this fragrant dish with Asian noodles or steamed rice.
Servings: Serves 4.
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Ingredients1 tablespoon vegetable oil5 large shallots, chopped1 tablespoon chopped peeled fresh ginger1 teaspoon ground turmeric1/4 teaspoon cumin seeds2 pounds littleneck clams, scrubbed1 1/2 cups bottled clam juice1 cup canned unsweetened coconut milk1 cup diced canned tomatoes with juices1 jalapeño chile, seeded, chopped1 teaspoon grated lime peel3 tablespoons fresh lime juice2 green onions, sliced
PreparationHeat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
DUCK CONFIT
DUCK CONFIT
Bon Appétit January 2008
The duck needs to marinate overnight, so be sure to begin at least one day ahead.
Servings: Makes 12 duck legs
Ingredients1/2 cup coarse kosher salt1 tablespoon dried thyme2 teaspoons white peppercorns2 bay leaves12 whole duck legs (leg and thigh)15 garlic cloves, peeled6 7-ounce containers rendered duck fat1 cup water2 tablespoons vegetable oil
PreparationFinely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours.Preheat oven to 325°F. Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Thoroughly rinse salt mixture from duck and discard garlic; pat dry. Place duck in large deep roasting pan. Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 3 1/2 hours. Uncover; cool slightly. Transfer to refrigerator. Chill until cold. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in duck fat. Always use clean tongs to remove duck from fat in pan.Before using duck confit in a recipe, preheat oven to 400°F. Heat oil in heavy large skillet over high heat. Remove duck from fat; scrape fat back into pan. Working in batches, cook duck, skin side down, in skillet 1 minute. Transfer, skin side down, to rimmed baking sheet. Roast until skin is crisp and duck is heated, about 15 minutes. Remove from sheet, keeping skin intact.MORE INFO: Duck legs can be found at some supermarkets and at specialty foods stores. Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.TEST-KITCHEN TIP: For easier duck confit, marinate duck overnight; rinse well. Place in large roasting pan. Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled
Bon Appétit January 2008
The duck needs to marinate overnight, so be sure to begin at least one day ahead.
Servings: Makes 12 duck legs
Ingredients1/2 cup coarse kosher salt1 tablespoon dried thyme2 teaspoons white peppercorns2 bay leaves12 whole duck legs (leg and thigh)15 garlic cloves, peeled6 7-ounce containers rendered duck fat1 cup water2 tablespoons vegetable oil
PreparationFinely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours.Preheat oven to 325°F. Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Thoroughly rinse salt mixture from duck and discard garlic; pat dry. Place duck in large deep roasting pan. Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 3 1/2 hours. Uncover; cool slightly. Transfer to refrigerator. Chill until cold. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in duck fat. Always use clean tongs to remove duck from fat in pan.Before using duck confit in a recipe, preheat oven to 400°F. Heat oil in heavy large skillet over high heat. Remove duck from fat; scrape fat back into pan. Working in batches, cook duck, skin side down, in skillet 1 minute. Transfer, skin side down, to rimmed baking sheet. Roast until skin is crisp and duck is heated, about 15 minutes. Remove from sheet, keeping skin intact.MORE INFO: Duck legs can be found at some supermarkets and at specialty foods stores. Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.TEST-KITCHEN TIP: For easier duck confit, marinate duck overnight; rinse well. Place in large roasting pan. Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled
Deviled Eggs w/Truffles
Deviled Eggs with Truffles
8 large eggs, at least a week old* 2 tablespoons mayonnaise 2 tablespoons sour cream1/4 teaspoon truffle oil1/4 teaspoon dry mustard1 tablespoon finely chopped fresh dill weed Salt to taste Paprika1 black truffle
* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.
Check out my article on How To Make Perfect Deviled Eggs.Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water. Check out how to Boil and Peel Hard-Cooked Eggs.
Cut peeled eggs in half lengthwise with a sharp knife. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill weed, and salt; stir until well blended.
Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Sprinkle each egg half with a little paprika. Cover and refrigerate. Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
To serve, slice truffles with a truffle shaver or a sharp thin knife very thinly. *NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles. Place a truffle slice on each egg half on top of the yolk mixture just before serving.
Makes 16 stuffed eggs.
8 large eggs, at least a week old* 2 tablespoons mayonnaise 2 tablespoons sour cream1/4 teaspoon truffle oil1/4 teaspoon dry mustard1 tablespoon finely chopped fresh dill weed Salt to taste Paprika1 black truffle
* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.
Check out my article on How To Make Perfect Deviled Eggs.Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water. Check out how to Boil and Peel Hard-Cooked Eggs.
Cut peeled eggs in half lengthwise with a sharp knife. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill weed, and salt; stir until well blended.
Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Sprinkle each egg half with a little paprika. Cover and refrigerate. Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
To serve, slice truffles with a truffle shaver or a sharp thin knife very thinly. *NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles. Place a truffle slice on each egg half on top of the yolk mixture just before serving.
Makes 16 stuffed eggs.
Seared Thai Scallops
This scallop recipe will teach you everything you need to know to cook fantastic pan-seared scallops. Very gourmet, this appetizer is surprisingly easy to make - the cooking time is literally 10 minutes! And the results? If you like seafood, you're going to fall in love with these melt-in-your-mouth scallops, as well as the sumptuously simple sauce that accompanies them. Great for serving at a dinner party as an appetizer, or for a romantic tapas for two. Enjoy!
INGREDIENTS:
8-10 medium scallops, or 4-6 large (SERVES 2 for an Appetizer)
2 Tbsp. canola oil for frying
salt and pepper for seasoning
SAUCE:
2 Tbsp. good-tasting oil, such as coconut, canola, or olive oil
1 Tbsp. fish sauce (or a little more to taste) - available in very tall bottles at Asian/Chinese food stores
juice of 1/2 lime (about 1 Tbsp.)
handful of fresh coriander, chopped
1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to taste)
1 clove garlic, minced
TO SERVE:
bed of mixed lettuces & Thai herbs (such as fresh basil and coriander)
wedges of fresh cut lime
PREPARATION:
Place all sauce ingredients in a small frying pan or sauce pan. Stir, and set aside until later. (Note: the coriander will soften down into the sauce later when you warm it up.)
Rinse off the scallops, and be sure to pat them dry. Place on a cutting board or other clean, dry surface.
Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 minute).
While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops. You want to make sure the scallops are very dry before frying them in order to achieve a good sear on both sides.
Now add 2 Tbsp. oil to the wok (or frying pan). Use a spatula to distribute the oil across the frying surface.
Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them. Tip: Do not attempt to move them once you've placed them in the hot pan.
Allow the scallops to cook undisturbed for at least 2 minutes before attempting to turn them. Larger scallops may take as long as 3-4 minutes per side. While scallops are cooking, season them with a pinch of salt and black pepper.
After 2-4 minutes, use a sharp egg-turner or spatula to gently lift the scallops from the bottom of the pan and turn. Now season once more with salt and pepper. Continue cooking 2-4 more minutes.
Scallops are done when both sides have a nice crispy-looking crust (see photo), and they are firm (no longer "squishy") to the touch. Also, when scallops are done, you will see them "open" slightly, as though they are going to flake.
If you are cooking your scallops in batches, be sure to add a little more oil before adding the next batch of fresh scallops to the pan/wok.
Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you prepare the sauce.
Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only - just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red. Don't over-cook, or you will lose the flavor of the fresh coriander and the nutrients/taste of the oil (think of "warming" the sauce rather than cooking it). Remove from heat.
Taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty.
Place the seared scallops directly in the pan with the sauce. Gently turn the scallops to cover with sauce.
To serve, gently lift the scallops out of the pan and place on a serving plate (on or beside a bed of lettuce & fresh herbs). Now pour the rest of the sauce from the pan over the scallops, or spoon some over both scallops and salad.
Serving Tip: Although this appetizer can be served with rice, I also find it excellent with a little French bread to soak up the remaining juices.
Recommended Wine: If you're planning a romantic dinner for two, or simply a nice party with your friends, try pairing this appetizer with a nice chilled Viognier (or other white wine). My personal favorite is McManis Viognier (California). I find the peach flavors of this wine contrast nicely with the Thai spices in the sauce, as well as the fresh seafood taste of the scallops. ENJOY!
INGREDIENTS:
8-10 medium scallops, or 4-6 large (SERVES 2 for an Appetizer)
2 Tbsp. canola oil for frying
salt and pepper for seasoning
SAUCE:
2 Tbsp. good-tasting oil, such as coconut, canola, or olive oil
1 Tbsp. fish sauce (or a little more to taste) - available in very tall bottles at Asian/Chinese food stores
juice of 1/2 lime (about 1 Tbsp.)
handful of fresh coriander, chopped
1-2 fresh red chilies, de-seeded and minced (or substitute 1/4 to 1/2 tsp. cayenne powder, to taste)
1 clove garlic, minced
TO SERVE:
bed of mixed lettuces & Thai herbs (such as fresh basil and coriander)
wedges of fresh cut lime
PREPARATION:
Place all sauce ingredients in a small frying pan or sauce pan. Stir, and set aside until later. (Note: the coriander will soften down into the sauce later when you warm it up.)
Rinse off the scallops, and be sure to pat them dry. Place on a cutting board or other clean, dry surface.
Warm a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 minute).
While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops. You want to make sure the scallops are very dry before frying them in order to achieve a good sear on both sides.
Now add 2 Tbsp. oil to the wok (or frying pan). Use a spatula to distribute the oil across the frying surface.
Gently place the scallops in the pan, leaving enough space between them so you'll have room to turn them. Tip: Do not attempt to move them once you've placed them in the hot pan.
Allow the scallops to cook undisturbed for at least 2 minutes before attempting to turn them. Larger scallops may take as long as 3-4 minutes per side. While scallops are cooking, season them with a pinch of salt and black pepper.
After 2-4 minutes, use a sharp egg-turner or spatula to gently lift the scallops from the bottom of the pan and turn. Now season once more with salt and pepper. Continue cooking 2-4 more minutes.
Scallops are done when both sides have a nice crispy-looking crust (see photo), and they are firm (no longer "squishy") to the touch. Also, when scallops are done, you will see them "open" slightly, as though they are going to flake.
If you are cooking your scallops in batches, be sure to add a little more oil before adding the next batch of fresh scallops to the pan/wok.
Remove cooked scallops from the wok/pan and place on an absorbent towel or paper while you prepare the sauce.
Place the sauce over medium heat-high. Stir continuously for 30 seconds to 1 minute only - just long enough to lightly cook the garlic and turn the fresh chili (if using) bright red. Don't over-cook, or you will lose the flavor of the fresh coriander and the nutrients/taste of the oil (think of "warming" the sauce rather than cooking it). Remove from heat.
Taste-test the sauce, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty.
Place the seared scallops directly in the pan with the sauce. Gently turn the scallops to cover with sauce.
To serve, gently lift the scallops out of the pan and place on a serving plate (on or beside a bed of lettuce & fresh herbs). Now pour the rest of the sauce from the pan over the scallops, or spoon some over both scallops and salad.
Serving Tip: Although this appetizer can be served with rice, I also find it excellent with a little French bread to soak up the remaining juices.
Recommended Wine: If you're planning a romantic dinner for two, or simply a nice party with your friends, try pairing this appetizer with a nice chilled Viognier (or other white wine). My personal favorite is McManis Viognier (California). I find the peach flavors of this wine contrast nicely with the Thai spices in the sauce, as well as the fresh seafood taste of the scallops. ENJOY!
Lobster Bisque
Bar Harbor Lobster Bisque
There are few soups more elegant than lobster bisque. These days most bisques are prepared just like any other cream soup, but actually traditional bisques are thickened with rice, which gives a distinctly different texture than the flour-thickened versions. I’ve had wonderful lobster bisques around the country, but my favorite has always been from Maine. Perhaps there is just something about the partaking of the fragrant bisque in the gorgeous Maine countryside.
Serves 6 to 8
1 onion, peeled and sliced
1 medium carrot, peeled and chopped
2 stalks celery, chopped
½ bunch parsley
2 teaspoons salt
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
2-pound lobster
4 tablespoons butter
1 small onion, finely diced
1 leek, quartered, rinsed, and diced
1 carrot, peeled and diced
1 stalk celery, diced
3 tablespoons brandy
½ cup white rice, uncooked
1 teaspoon salt
1 ½ cups heavy whipping cream
Pinch of freshly grated nutmeg
Salt to taste
Cayenne pepper, for garnish
4 tablespoons minced chives
Place 8 cups cold water in a pot with sliced onion, carrots, celery, parsley,
salt and black peppercorns and thyme. Bring to a boil and place lobster in pot. Cover and boil for 20 minutes. Remove lobster from pot and set aside to cool. Strain the cooking liquid and set aside. When lobster is cool, remove meat from shell and claws, chop meat into bite-size pieces and set aside. Break up the shells and claws into small pieces. Place in a food processor fitted with the steel chopping blade. Chop the shell and reserve.
Heat the butter in a heavy-bottomed pot and sauté the onion for several minutes. Add the leek, carrot, and celery and continue to sauté for 6 minutes. Add the lobster shells and brandy, and cook for 5 minutes longer. Pour in 5 cups of the reserved lobster broth and bring to a boil. Reduce heat and cook for 20 minutes. Add the rice and salt and cook for 30 to 35 minutes, or until rice is thoroughly cooked. Remove pot from the heat and blend batches of the bisque in a blender or food processor and pass through a fine strainer. Return strained bisque to the cleaned pot and add cream. Heat until very hot, but not boiling. Add chopped lobster meat and a pinch of nutmeg. Gently simmer for 10 minutes longer. Adjust seasonings. Bisque may be served right away or reheated later. Garnish the bisque with a very light dusting of cayenne and sprinkle in the chives.
There are few soups more elegant than lobster bisque. These days most bisques are prepared just like any other cream soup, but actually traditional bisques are thickened with rice, which gives a distinctly different texture than the flour-thickened versions. I’ve had wonderful lobster bisques around the country, but my favorite has always been from Maine. Perhaps there is just something about the partaking of the fragrant bisque in the gorgeous Maine countryside.
Serves 6 to 8
1 onion, peeled and sliced
1 medium carrot, peeled and chopped
2 stalks celery, chopped
½ bunch parsley
2 teaspoons salt
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
2-pound lobster
4 tablespoons butter
1 small onion, finely diced
1 leek, quartered, rinsed, and diced
1 carrot, peeled and diced
1 stalk celery, diced
3 tablespoons brandy
½ cup white rice, uncooked
1 teaspoon salt
1 ½ cups heavy whipping cream
Pinch of freshly grated nutmeg
Salt to taste
Cayenne pepper, for garnish
4 tablespoons minced chives
Place 8 cups cold water in a pot with sliced onion, carrots, celery, parsley,
salt and black peppercorns and thyme. Bring to a boil and place lobster in pot. Cover and boil for 20 minutes. Remove lobster from pot and set aside to cool. Strain the cooking liquid and set aside. When lobster is cool, remove meat from shell and claws, chop meat into bite-size pieces and set aside. Break up the shells and claws into small pieces. Place in a food processor fitted with the steel chopping blade. Chop the shell and reserve.
Heat the butter in a heavy-bottomed pot and sauté the onion for several minutes. Add the leek, carrot, and celery and continue to sauté for 6 minutes. Add the lobster shells and brandy, and cook for 5 minutes longer. Pour in 5 cups of the reserved lobster broth and bring to a boil. Reduce heat and cook for 20 minutes. Add the rice and salt and cook for 30 to 35 minutes, or until rice is thoroughly cooked. Remove pot from the heat and blend batches of the bisque in a blender or food processor and pass through a fine strainer. Return strained bisque to the cleaned pot and add cream. Heat until very hot, but not boiling. Add chopped lobster meat and a pinch of nutmeg. Gently simmer for 10 minutes longer. Adjust seasonings. Bisque may be served right away or reheated later. Garnish the bisque with a very light dusting of cayenne and sprinkle in the chives.
Thursday, January 10, 2008
Ginger and Lemongrass Grilled Shrimp
Ginger and Lemongrass Grilled Shrimp
Recipe courtesy Wolfgang Puck, 2004
Show:
Wolfgang Puck's Cooking Class
Episode:
Grilling Seafood
24 large shrimp, peeled and de-veined with the tails left on 1 tablespoon chopped lemongrass 1 tablespoon chopped ginger 2 cloves chopped garlic 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped 1/4 cup light soy sauce 2 tablespoons sesame oil 1 tablespoon honey 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces Peanut oil, for drizzling 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade 1 bunch watercress, cleaned 1 lime
Preheat the grill to high.
In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
*Cook's Note: if using wooden skewers, be sure to soak them in
Recipe courtesy Wolfgang Puck, 2004
Show:
Wolfgang Puck's Cooking Class
Episode:
Grilling Seafood
24 large shrimp, peeled and de-veined with the tails left on 1 tablespoon chopped lemongrass 1 tablespoon chopped ginger 2 cloves chopped garlic 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped 1/4 cup light soy sauce 2 tablespoons sesame oil 1 tablespoon honey 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces Peanut oil, for drizzling 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade 1 bunch watercress, cleaned 1 lime
Preheat the grill to high.
In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
*Cook's Note: if using wooden skewers, be sure to soak them in
Dungeness crab nachos
Alaska king crab "nachos"
Active time: 30 min Start to finish: 40 min
Servings: Makes 24 hors d'oeuvres.
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Ingredients24 won ton wrappers1 tablespoon vegetable oil
For filling1 ripe California avocado1 1/2 tablespoons finely chopped shallot2 tablespoons fresh lime juice1/2 to 3/4 teaspoon wasabi paste 3/4 lb cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise
Special equipment: 2 mini-muffin pans
PreparationMake won ton cups: Preheat oven to 375°F.
Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).
Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.
Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).
Make filling:Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
Spoon guacamole into won ton cups and top with crab.
Cooks' notes:• Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
• Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.
Active time: 30 min Start to finish: 40 min
Servings: Makes 24 hors d'oeuvres.
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Ingredients24 won ton wrappers1 tablespoon vegetable oil
For filling1 ripe California avocado1 1/2 tablespoons finely chopped shallot2 tablespoons fresh lime juice1/2 to 3/4 teaspoon wasabi paste 3/4 lb cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise
Special equipment: 2 mini-muffin pans
PreparationMake won ton cups: Preheat oven to 375°F.
Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).
Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.
Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).
Make filling:Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
Spoon guacamole into won ton cups and top with crab.
Cooks' notes:• Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
• Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.
Shrimp w/Prosciutto
Jumbo Shrimp Wrapped with Arugula and Prosciutto
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Entertaining Maximizers
18 cooked, frozen jumbo shrimp, defrosted 1 lemon, zested and juiced 1 clove garlic, finely chopped Coarse salt and black pepper 2 tablespoons extra virgin olive oil, eyeball it 2 cups trimmed arugula leaves 9 slices imported prosciutto, 1/3 pound 18 grape tomatoes 18 party picks, 3 or 4 inches long
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Entertaining Maximizers
18 cooked, frozen jumbo shrimp, defrosted 1 lemon, zested and juiced 1 clove garlic, finely chopped Coarse salt and black pepper 2 tablespoons extra virgin olive oil, eyeball it 2 cups trimmed arugula leaves 9 slices imported prosciutto, 1/3 pound 18 grape tomatoes 18 party picks, 3 or 4 inches long
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
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