2006  2005  2004  

MARYLAND

Chef Rudolph Speckamp: Rudy's 2900

 

 

 

 

 

Soft Shell Crab with Corn Salad, Field Greens and Roasted Red Pepper Sauce, Roasted Red Pepper Sauce, Corn Relish

Soft Shell Crab with Corn Salad, Field Greens and Roasted Red Pepper Sauce

Ingredients: Soft Shell Crabs Flour Corn Starch Freshly Ground Black Pepper Ground Fennel Salt Club Soda Whites Peanut Oil

Portion/Unit: 8 8 oz 2 oz 1/4 tsp 1/4 tsp 1/2 tsp 1 cup 4 1 qt.

Mix flour, cornstarch and seasoning with club soda and egg whites. Dip soft shell crabs in batter and fry in peanut oil at 350 degrees until golden brown.

Roasted Red Pepper Sauce

Ingredients: Red Pepper Puree Shallots Cider Vinegar Heavy Cream Lemon Juice Unsalted Butter, Cubed Salt

Portion/Unit: 1/2 cup 4 4 oz 1/4 cup 2 oz 8 oz taste

Corn Relish

Ingredients: Asparagus Mushrooms Corn, Husked and Silk Removed Diced red pepper Small Jalepeno Scallion Brown Sugar Cider Vinegar Powdered Dry Mustard Tabasco Worchestershire Sauce Salt Olive Oil

Portion/Unit: 3 oz 4 oz 2 ears 1/4 cup 1 2 Tbsp 3 Tbsp 1/2 Tbsp dash 1 tsp 1/2 tsp 2 Tbsp

Steam or roast the corn 3 to 5 minutes. Sautee mushrooms in olive oil and blanch asparagus. Cut the kernels from the cob into a mixing bowl. Add the red pepper, jalapeno, scallion, mushrooms and asparagus. Add the remaining ingredients in a skillet over high heat and bring to a boil. Add the corn mixture and toss until evenly coated.