Everyone of these is a keeper and a winner!! Too laid back to take pictures, but it all should have been!
Crab Cakes with Papaya-Basil Sauce
This is my recipe for crab cakes –
* Exported from MasterCook *
Dungeness Crab Cakes - Windsor '06 Fundraiser Recipe
I made 16 cakes out of this amount
1 lbs crab meat -- preferably Dungeness
1/2 pound butter - unsalted, melted and cooled just a little
chopped parsley
chopped chives
2 hard-cooked egg -- finely chopped
salt, black pepper
1 c panko
1 c flour
2 eggs, beaten with a little water
1 1/2 c more panko (for breading)*
Peanut or canola oil, as needed for frying
Put the crabmeat in a large bowl and add the butter, parsley, chives, eggs, salt & pepper.
Mix together till combined. Add just enough panko make a coherent mixture.
Divide the mixture into patties - for regular service make into 2 3/4" wide by 1/2" thick.
Chill the patties covered for 30 min
When ready to fry cakes: have three shallow containers ready
one - flour
one - egg wash
one - panko
Dredge the patties on all sides in the flour, then dip in egg wash, drop in panko and coat evenly. Shake off excess.
Fill pot with at least 2" of oil and heat to 350 F.
Add as many cakes as will comfortably fit and fry, turning a few times with a slotted spoon, till golden brown on all sides and hot thru, about 6 min. cooking time.
Remove cakes and continue with the rest. Drain cooked cakes on paper towels an keep warm till service.
*I mixed 1/2 panko and 1/2 chopped, roasted pecans for the breading.
Alternative: brown the crab cakes quickly, set aside (chilled), then finish off in a 375 F. oven.
For the Fundraiser dinner I made miniature cakes for my Amuse-Bouche
Recipe By :a Chef's Journey recipe for the 2006 Windsor Fund Raiser
Makes approx. 24 cakes, depending on size made.
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BUT, this sauce is just wonderful and sure is a repeat! All the recipes I’m posting here are from my old book, A Taste of Hawaii by Jean-Marie Josselin.
Papaya-Basil Sauce – makes 2/3 cup (it made a heck of a lot more than that and I’m sure I reduced it correctly!)
1 cup dry white wine
1 ripe papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
Salt & pepper
2 tsps. chopped fresh ginger
Juice of 2 limes (I used 1/4 cup)
4 sprigs of fresh basil
In a nonreactive saucepan over medium heat, combine the wine, papaya, and shallot Reduce the liquid by 2/3, then add the cream and reduce again by 2/3.
Slowly whisk in the butter, incorporating each piece before adding another. Season with salt, pepper, ginger and lime juice.
Transfer the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.
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Huli-Huli Roasted Chicken with Lime-Honey Glaze
1 (2-3 lb.) free-range chicken
Salt & pepper
4 sprigs fresh thyme
2 garlic cloves, sliced thin (I used 4 cloves)
1 cup honey
1 cup dark soy sauce
1 cup lime juice
3 tsps. brown sugar
Prepare grill.
Season the inside of the chicken with salt and pepper. Place the thyme and garlic under the skin on the breast (and legs).
Combine the honey, soy sauce, lime juice, and brown sugar; stir until the sugar is thoroughly dissolved.
Place the chicken on the spit and brush with glaze every few minutes until the glaze start to stick to the chicken Continue to roast until chicken is done, about 1 1/2 hours.
Remove chicken from the spit and let rest for 10 minutes before carving.
My note: There was not a grill available, so I roasted the chicken on a rack on a b. sheet in a 350F. oven for about 1 1/4 hours. Absolutely wonderful!!!!
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Mashed potatoes with roasted garlic and five-spice powder
Roast a head of garlic in olive oil until creamy done.
Cook 4 large potatoes until just tender and mash with the squeezed out garlic, salt, pepper, 3 pinches of five-spice powder, 1/2-3/4 cup heavy cream (heated) and 1 stick (yes!) of unsalted butter, softened.
My note: I cooked these up ahead of time and heated as the chicken was roasting – made for a really easy dinner. We ate the asparagus that I had planned for this dinner the night before, so we just pigged out on crab cakes, chicken and tatoes!
A fantastic dinner!
Jeanette - stay away from this thread - the dinner had 1 lb. of butter in it and YES, I'll do it exactly the same way again one of these days!
Crab Cakes with Papaya-Basil Sauce
This is my recipe for crab cakes –
* Exported from MasterCook *
Dungeness Crab Cakes - Windsor '06 Fundraiser Recipe
I made 16 cakes out of this amount
1 lbs crab meat -- preferably Dungeness
1/2 pound butter - unsalted, melted and cooled just a little
chopped parsley
chopped chives
2 hard-cooked egg -- finely chopped
salt, black pepper
1 c panko
1 c flour
2 eggs, beaten with a little water
1 1/2 c more panko (for breading)*
Peanut or canola oil, as needed for frying
Put the crabmeat in a large bowl and add the butter, parsley, chives, eggs, salt & pepper.
Mix together till combined. Add just enough panko make a coherent mixture.
Divide the mixture into patties - for regular service make into 2 3/4" wide by 1/2" thick.
Chill the patties covered for 30 min
When ready to fry cakes: have three shallow containers ready
one - flour
one - egg wash
one - panko
Dredge the patties on all sides in the flour, then dip in egg wash, drop in panko and coat evenly. Shake off excess.
Fill pot with at least 2" of oil and heat to 350 F.
Add as many cakes as will comfortably fit and fry, turning a few times with a slotted spoon, till golden brown on all sides and hot thru, about 6 min. cooking time.
Remove cakes and continue with the rest. Drain cooked cakes on paper towels an keep warm till service.
*I mixed 1/2 panko and 1/2 chopped, roasted pecans for the breading.
Alternative: brown the crab cakes quickly, set aside (chilled), then finish off in a 375 F. oven.
For the Fundraiser dinner I made miniature cakes for my Amuse-Bouche
Recipe By :a Chef's Journey recipe for the 2006 Windsor Fund Raiser
Makes approx. 24 cakes, depending on size made.
-----
BUT, this sauce is just wonderful and sure is a repeat! All the recipes I’m posting here are from my old book, A Taste of Hawaii by Jean-Marie Josselin.
Papaya-Basil Sauce – makes 2/3 cup (it made a heck of a lot more than that and I’m sure I reduced it correctly!)
1 cup dry white wine
1 ripe papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
Salt & pepper
2 tsps. chopped fresh ginger
Juice of 2 limes (I used 1/4 cup)
4 sprigs of fresh basil
In a nonreactive saucepan over medium heat, combine the wine, papaya, and shallot Reduce the liquid by 2/3, then add the cream and reduce again by 2/3.
Slowly whisk in the butter, incorporating each piece before adding another. Season with salt, pepper, ginger and lime juice.
Transfer the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.
-----
Huli-Huli Roasted Chicken with Lime-Honey Glaze
1 (2-3 lb.) free-range chicken
Salt & pepper
4 sprigs fresh thyme
2 garlic cloves, sliced thin (I used 4 cloves)
1 cup honey
1 cup dark soy sauce
1 cup lime juice
3 tsps. brown sugar
Prepare grill.
Season the inside of the chicken with salt and pepper. Place the thyme and garlic under the skin on the breast (and legs).
Combine the honey, soy sauce, lime juice, and brown sugar; stir until the sugar is thoroughly dissolved.
Place the chicken on the spit and brush with glaze every few minutes until the glaze start to stick to the chicken Continue to roast until chicken is done, about 1 1/2 hours.
Remove chicken from the spit and let rest for 10 minutes before carving.
My note: There was not a grill available, so I roasted the chicken on a rack on a b. sheet in a 350F. oven for about 1 1/4 hours. Absolutely wonderful!!!!
-----
Mashed potatoes with roasted garlic and five-spice powder
Roast a head of garlic in olive oil until creamy done.
Cook 4 large potatoes until just tender and mash with the squeezed out garlic, salt, pepper, 3 pinches of five-spice powder, 1/2-3/4 cup heavy cream (heated) and 1 stick (yes!) of unsalted butter, softened.
My note: I cooked these up ahead of time and heated as the chicken was roasting – made for a really easy dinner. We ate the asparagus that I had planned for this dinner the night before, so we just pigged out on crab cakes, chicken and tatoes!
A fantastic dinner!
Jeanette - stay away from this thread - the dinner had 1 lb. of butter in it and YES, I'll do it exactly the same way again one of these days!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
) before I could say keep a cup or so for leftovers. 