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Chef
Sonny Sweetman
Abacrombie
Fine Food & Accommodations
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Feuilles
De Brick Wrapped Maryland Soft-Shell Crab
with Louisiana Pecan Rice
Corn & Oyster Sauce
Blue Crab Topped Chesapeake Bay Rockfish, Peach
Chow Chow
Smoked Tomato and Pepper Puree, Fennel Sauce
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| Feuilles
De Brick Wrapped
Maryland Soft-Shell Crab
with Louisiana Pecan Rice
Ingredients
Feuille De Brick (other wrappers can be
___substituted such
as Spring Roll)
Maryland Soft Shell Crabs, Cleaned
Brown Butter
Chopped Pecans
Louisiana Rice
Water
Bay Leaf
Shucked Oysters, Chopped
Sea Salt and White Pepper |
Feuilles
De Brick Wrapped
Maryland Soft-Shell Crab
with Louisiana Pecan Rice
Portion/Unit
3 sheets
3 ea.
1 oz.
20 g.
50 g.
150 g.
1 ea.
12 ea.
Taste |
Preparation
Cook and cool rice,
season soft shell crab with salt and pepper, fill
crabs with rice. Cut crabs
Half and wrap each piece of crab in 1/2 sheet of
Feuille De Brick. Cook until golden brown and warm
in the center. |
| Corn
& Oyster Sauce
Ingredients
Shucked Silver Queen Corn
Oyster Juice
Ground Turmeric
Cumin
Butter
Fresh Shucked Oysters
Salt and White Pepper |
Buttermilk
Biscuit Pudding
Portion/Unit
1 1/2 cup
1 cup
1 pinch
1 pinch
1/2 oz.
12 ea.
Taste |
| Blue
Crab Topped Chesapeake Bay Rockfish,
Peach Chow Chow
Creole Tomato and Smoked Pepper Puree,
Fennel Sauce
Blue Crab Topped Chesapeake Bay Rockfish
Ingredients
Jumbo Lump Blue Crab
Confit Artichoke, small dice
Rib of Celery, small dice
Mayonnaise
Lemon, juice and zest
Old Bay Seasoning
Bread Crumbs
Salt and pepper
Combine all ingredients
Slices of Bacon
Rockfish |
Pan
Roasted Chesapeake Rockfish
on Crispy Orzo Cake and Maryland Crab
and T
omato Salsa Fresco
Crispy Orzo Cake
Portion/Unit
1/4 lb.
1 ea.
1 ea.
2 oz.
1 ea.
1 pinch
1 oz.
Taste
6 ea.
6 ea. 2-3 oz. pieces |
Preparation
Place 1 oz. of Crab
Topping on each piece of fish, wrap with bacon.
Before serving remove
bacon, slice bacon thin and use as garnish on tomato. |
| Rockfish
Marinade
Ingredients
Maille Horseradish Mustard
Extra Virgin Olive Oil
Lemon Juice
Parsley, Chopped
Chives, Chopped
Thyme, Chopped
Salt and pepper |
Maryland
Crab mato Salsa Fresco
Portion/Unit
7.2 oz.
2 oz.
1 oz.
1 bunch
1 bunch
1 bunch
Taste |
| Peach
Chow Chow
Ingredients
Peach, skin removed, fine dice
Five Spice
Jalapeno, small dice
Onion, small dice
Peach Schnapps
Lemon Vinegar
Brown Sugar
Pickled Ginger
Roasted Red Pepper
Cilantro, chopped
Orange Marmalade
Corn Starch
Salt and pepper |
Portion/Unit
1 ea.
1/4 t
1/2 ea.
1/2 ea.
1 oz.
75 ml.
1 t
1 g.
1/4 ea.
1/2 bunch
1 T
1 t
Taste |
Preparation
Place all items
in small sauce pan, reduce until sec. |
| Creole
Tomato & Smoked Pepper Sauce
Ingredients
Creole Tomato, pureed
Cream
Smoked Paprika
Roasted Red Peppers, Pureed
Celery Seed
Worcestershire Sauce
Horseradish
Salt and pepper
Creole Tomatoes, hollowed and seared
___for edible container |
Portion/Unit
1 cup
1/2 cup
1 t
2 cups
1 t
1 t
1 t
Taste
6 ea. |
| Fennel
Sauce
Ingredients
Fennel, shaved
Pernod
Cream
Parsley
Butter |
Portion/Unit
2 bulbs
1 oz.
4 oz.
1/4 bunch
1/4 oz. |
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