Drew Carney

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Local chef scores points with game-day recipes

by Drew Carney

kgw.com

Posted on November 11, 2009 at 6:23 PM

Recipe: Quinoa crab cakes

Flavor: Crab evident with slight spice and acid balance

Appearance: Tightly formed disk, even consistency, well composed plate

Temperature: 140

Texture: Big crab pieces with quinoa al dente

Ingredients: Yield:

Crab cake mix- formed into disk (recipe follows) 5 oz wt.

CBM 1 tsp.

Panko To coat

Paprika aioli (recipe follows) 1 Tbsp

Dungeness crab pieces .75 oz. wt.

Pea tendrils .25 oz

Procedures:

Form cake by hand to order, and coat well with panko.

Heat CBM over medium high heat, and sear both sides of cake.

Finish the cake in low oven, should be hot in center.

Plate cake in the center of a glass plate, cascade aioli off the top and down one corner. Garnish top with pea tendrils then fresh crab meat.

Ingredients: Crab cake mix Yield:6.5 pounds

Dungeness crab- drained, not broken up 2.5 pounds

Quinoa- cooked al dente in salted water, drained then cooled 3.5 cups (pre cooked)

Shallot-minced 2 oz. wt

Garlic-minced 1 Tbsp

Pasta herb blend 2 Tbsp

Dijon mustard 1 Tbsp

Roasted poblano chili- skinned,seeded, minced 3 ea

Lemon juice 1.5 fl oz

KP TT

Egg 2 ea

Paprika aioli 8 fl. Oz

Powdered Parmesan ½ cup

Panko ½ cup

Procedures:

1. Mix all ingredients together by hand, being careful not to break crab up too much.

Ingredients:Smoked paprika aioli Yield:2 quart

Herb aioli (see recipe) 2 quart

Lemon juice 8 oz.

Smoked paprika 4 Tbsp

KP 3 Tbsp

Ancho chili powder 2 tsp

Procedures:

Mix all ingredients together by hand.

Recipe: Oregon Albacore Panini

Flavor: Smokey Tuna, Buttery Bread Fresh tomato, and kalamata tapenade evident

Appearance: Golden Brown, Cut in half on the bias

Temperature: Hot

Texture: Crisp Bread and Vegetables, flakey Tuna

Ingredients: Yield: 1 Serving

Brioche 2 pc

Tuna Salad (Rec Follows) 4 oz

Roma tomatoes 4 ea

Brie 1 oz

Kalamata Tapenade (Rec follows) 1.5T

Melted GP Butter 1T

Procedures:

On the Brioche spread the tapenade on one half of the bread. Place the tomatoes on the other half.

Scoop the tuna Salad onto the tomatoes and top with the brie. Close the sandwich and brush both sides of the bread with the Garlic Butter.

Cook in the Panini press until golden brown and the salad is warm.

Tuna Salad Yield: 8#

IQF Tuna Loins 5#

Coriander Brine (see pork chop) To cover

Artichoke Hearts 1.5#

Shallots (Julienne) 7 oz

Extra Virgin Olive Oil 1.5 cups

Lemon Juice 6 fl oz

Parsley (Chopped) 3T

Chives (chopped) 3T

Balsamic Vinegar 8 fl oz

KP TT

Garlic (Minced) 1T

Brine the tuna over night.

Smoke the tuna in a stove top smoker using apple wood chips.

Prepare all remaining ingredients and mix together.

Kalamata Tapenade Yield: 1 qt

Kalamata Olives 1 #

Garlic 2 oz

Capers 2 oz

Shallots 2 oz

Red Chili Flakes 1t

Olive Oil 1 cup

Black Pepper 1t

In the Robo Coupe add all ingredients except the olive oil.

Slowly drizzle the oil into the olive mixture.

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