From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolve [...]
Archive for the ‘Seafood’ Category
Abalone Farm: Abalone Sauté Butter & Wine
From the Demo: Abalone Cooking, Courtesy of Abalone Farm 8 pcs /1 oz each abalone steaks minced garlic, 1 small clove lemon 1-2 tbl butter 1/4 – 1/3 cup white wine sea salt The amount of butter & wine you use depends on how much sauce you would like. The abalone also makes its own [...][...]
Chef Aldo’s Shrimp & Artichoke Farfalle
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 1/2 lb Farfalle Pasta [...]
Chef Aldo’s Lobster Sensations Stuffed Giudia Artichoke
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 6oz. Lobster Sensations [...]
Chef Vincent Cachot’s Green Lentils Soup with Bacon Seared Scallop & Vanilla Whip Cream
From the demo: Decadent Soups with Vincent Cachot, September 20,2008 Serves 4 Ingredients: 6 Oz Green Lentils 1 Oz Carrots Brunoise 1 Oz Onion Chopped 1 Oz Bacon Brunoise 0.25 Oz Garlic Chopped 0.5 Floz Clarified Butter 1 Floz White Wine 10 Floz Chicken Stock 1 Sachet (Thyme and Bay leaf) 4 Scallops[...]
Chef Vincent Cachot’s Chilled Carrot & Blood Orange Gazpacho with Oriental Marinated White Organic Salmon
From the demo: Decadent Soups with Vincent Cachot, September 20,2008 Serves 4 Ingredients: For the Soup: 1 Cup Oranges, juiced 1 Cup Blood Oranges, juiced 1 ½ Cup Carrot Juice 1 each Cucumber, peeled, seeded, chopped ½ each Orange, zested 2 ½ each Limes, juiced 1 each Garlic Clove, chopped 2 each[...]
Golden Abalone Medallions with Apricot Pineapple Buerre Blanc
From the Abalone Tasting and Demo, Saturday September 13, 2008. Ingredients (serves FOUR) : 1 lb tenderized abalone steaks (16/1oz steaks) 2 egg whites 1 cup panko 2 cups clarified butter 1/2 cup slivered almonds apricot/pineapple jam butter white wine Preparation: Melt butter and jam in a saucepan [...]
Abalone Handling and Cooking Instructions
From the Abalone Tasting and Demo, Saturday September 13, 2008. Thaw overnight in refrigerator. Do not remove the steaks from the vacuum packs. Using the flat side of a meat tenderizing mallet OR the palm of your hand, gently pound each steak 6-8 times. To open the vacuum packs and to minimize t[...]
Your Chef Catering “Pot of Gumbo”
From our Gumbo on the Patio Demo. Ingredients: ½ Cups + 2 Tablespoons Vegetable/ Canola Oil 1 Pound Andouille Sausage – Sliced 2 Large Onion, chopped 1 Medium Green Pepper, seeded, chopped 4 Medium Celery – Chopped 4 Cloves Garlic – Minced ½ Cup All Purpose Flour 2 ½ Cups Water 1 Pound [...]
Your Chef Catering Lobster Hushpuppies
From the Gumbo on the Patio Demo. Makes 12 Hushpuppies Ingredients: 1 ½ Pounds Russet Potatoes (Peeled, cut into chunks) 3 Cups Fish Stock 1 Medium Yellow Onion, quartered 1 Whole Bay Leaf 1 Pound Lobster Sensations 2 Large Eggs 3 Tablespoons Fresh Italian Parsley 2 Teaspoons Hot Sauce 1 Teaspoon K[...]
Chef Sukhi Singh’s Coconut Prawn Curry
From Chef Sukhi Singh’s Indian Foods Demo at Surfas. Serves 6 Ingredients: Sukhi’s Madras Curry Paste 1 ½ lb. Large Prawns ¼ Cup Coconut Milk 1 Cup Water Cilantro for garnish Method: In a saucepan, mix Sukhi’s Madras Curry Paste, coconut milk and water together. Bring to a boil. Add [...]
Caribbean Spiced Scallops
Courtesy of JD from All Spice Cafe! 1 lb scallops 1 tbsp butter 1 tbsp All Spice Cafe Caribbean Spice Sauce Saute scallops in the butter and Caribbean Spice Sauce. Pour scallops into dish and use additional sauce to drizzle over the scallops. For more info on All Spice Cafe Sauces, click here! Purch[...]
O’ Dill Splits with Smoked Salmon
Serves 4-6 Recipe courtesy of Trish Bohan Ingredients: 6 oz All-Purpose Flour Pinch salt 1 tsp baking powder 1-1/2 oz unsalted butter 1 TBSP chopped fresh dill, plus tiny springs to garnish 4 fl oz buttermilk 4 fl oz crème fraiche 1 tablespoon horseradish sauce 5 oz smoke salmon slices Salt & C[...]