JIMMY’S CRAB CAKE
|
1/4 #
|
Butter
|
|
|
1/2 C
|
Celery
|
|
|
1/2 C
|
Shallots
|
|
|
3/4 C
|
Crackers (only)
|
|
|
1/4 C
|
Chives
|
|
|
1/4 C
|
Parmesan, grated fine
|
|
|
1/2 C
|
Mayo
|
|
|
2 ea.
|
Eggs
|
|
|
Salt & Pepper
|
to taste
|
|
|
2 #
|
Jumbo lump crab meat, gently cleaned
|
Method: Sweat together the celery and shallots in butter. Set aside to cool to room temperature. Mix the rest of the ingredients (except the crab) together in a bowl, add cooled celery and shallots. Fold in the crab meat carefully to keep the lumps whole and portion to 3 ½ oz. Should Yield 12 – 13 cakes. Garnish with herb or maitre d’hotel butter.
HERB ROASTED FREE RANGE CHICKEN
|
1 ea.
|
Whole Free Range Chicken, Washed and Dried
|
|
|
¼#
|
Butter
|
|
|
¼ cup
|
Herb Mixture (parsley, sage, thyme, savory, rosemary)
|
Preheat oven to 500 degrees. Poele chicken and season with Salt and Pepper. Sprinkle with herbs. Roast in oven for 15 minutes. Turn oven down to 350 and continue to bake and baste until finished, 30-40 minutes. Allow to chicken to rest before carving.
GRANDMA ROSE’S BASIL FRIED CORN
|
3 C
|
Corn, cut off cobb
|
|
|
3 TB
|
Butter
|
|
|
1 tsp
|
Fresh cracked black pepper
|
|
|
1 tsp
|
Salt
|
|
|
2 TB
|
basil, micro or chopped
|
Preheat cast iron skillet until hot. Add butter and sizzle. Add corn and seasoning. Cook until it just begins to caramelize and lightly brown. Add butter if desired. Stir in basil.
ANSON MILLS POLENTA
|
1 qt.
|
Milk
|
|
|
1 qt.
|
Chicken Stock
|
|
|
12 oz.
|
Polenta (preferably Anson Mills)
|
|
|
5 oz.
|
Parmesan
|
|
|
4 oz.
|
Butter
|
|
|
1 oz.
|
Salt
|
Bring milk, chicken and butter stock to simmer. Slowly add polenta and salt, whisking constantly for about 15 minutes or until done. Add parmesan and stir until blended. Serve warm.