Text 25052, 109 rader
Skriven 2015-03-18 18:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: condiments 377
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 ML> I miss Shea.
 RH> I've only seen pictures of the new statium but Shea seemed to have a
 RH> bit of character about it, like the Mets of the 60s.

I've flown over it, but my eyesight wasn't good enough
to allow me to get even a tiny impression of it. And
as I disapprove of the trend of getting rid of old
characterful buildings in favor of fancy-schmancy new
ones, there's no real incentive for me to get a closer
look - well, maybe the Chinese restaurants in Flushing.

 ML> Ask for the good mustard. Your taste buds will thank you.
 ML> You'll probably get better service, too.
 RH> If given a choice, I always go for the spicy brown (deli style)
 RH> mustard. I was raised on it so have had it in my house for years.
 
But as often as not you're not given a choice, but
the choice is available if you ask for it in the
right way.

Baleen crab cake with lobster lemongrass sauce and tomato ginger jam
cat: seafood, fancy
Serves: 6

h - For the crab cakes
2 oz scallions, chopped
10 U15-20 shrimp
1 egg
1 ts sea salt
1 pn cayenne pepper
1 ds Worcestershire sauce
1/2 Tb Dijon mustard
2 ts Old Bay seasoning
1 c heavy cream
1/2 lb jumbo lump crabmeat
1/2 lb crab claw meat
h - For the lobster lemongrass sauce
2 oz onions, chopped
1 oz celery, chopped
1/2 oz ginger, chopped
1/4 oz garlic, chopped
2 kaffir lime leaves, chopped
1 oz lemongrass, chopped
4 oz white wine
2 c lobster stock
1 c heavy cream
1 oz whole butter
1 Tb chive, diced
Salt and pepper
h - For the tomato ginger jam
1 oz olive oil
1 Tb garlic, minced
1 Tb ginger, minced
1 pn crushed red pepper
6 tomatoes,  peeled and seeded
1/2 oz rice wine vinegar
1/2 c sugar
Salt and pepper

For the crabcakes.
Gently saute scallions in vegetable oil until just
wilted; refrigerate.

Chill the bowl and the blade of a food processor
in the freezer. When the bowl and blade are chilled,
add the shrimp, egg and seasoning. Blend while
scraping the sides of the bowl with a rubber
spatula. Slowly incorporate the cream to form a
shrimp mousse.

Transfer the mousse to another chilled bowl set
into a larger bowl filled with ice. (The bowl must
be completely clean and dry, as any moisture may
cause the mousse to fall.) Using a rubber spatula,
fold the crabmeat and scallion into the mousse.
Chill immediately.

Measure out 6 5-oz portions of the crabmeat mixture.
Pack each portion into a metal ring. Chill to set.
Heat a griddle, cast-iron skillet or quality saute
pan to medium heat and sauté crab cakes on both sides
in butter until golden brown. Transfer to oven and
bake at 350F for 10-15 min or until cooked through
(thermometer should read 155F).

For the sauce.
Saute onion, celery, ginger, garlic, lime leaf and
lemongrass until fragrant, 8-10 min. Add the wine.
Reduce by two thirds. Add the lobster stock. Reduce
by one third. Add the heavy cream. Reduce by one
third. Garnish with butter and chives. Season with
salt and pepper. Strain and hold for plating.

For the jam.
Heat olive oil in a heavy saucepan. Add garlic and
ginger. Cook gently until aromatic but not
caramelized. Add remaining ingredients and cook
over low heat until the mixture reaches a jam-like
consistency, about 1 hr.

Place a crab cake in center of large bowl. Spoon
4 oz of lobster lemongrass sauce around cake.
Garnish with tomato ginger jam and a crispy root
chip of your choice.

Jesse Souza, BALEENaples
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