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Gourmet Chef Recipes - June 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

This month we celebrate Cocktail Party cuisine with 3 delicious recipes that go together beautifully.

Print and Prepare !!!
 

Crab Cakes And Roasted Red Pepper Sauce
 
 
 
Ingredients -
 

Crab Cakes:
1 1/2 cups Cracker Meal (found near bread crumbs in supermarket)
1/2 cup Milk
3 (6 ounces each) cans Lump White Crab, drained very well
a few pinches Coarse Salt
1 rounded teaspoon Old Bay Seasoning
1 tablespoon Baking Powder
a handful chopped Fresh Italian Parsley
1 stalk Celery from heart of stalk, chopped very fine
zest of 1 Lemon
1 tablespoon Worcestershire Sauce
6 drops Hot Sauce
2 tablespoons Mayonnaise
1 large Egg, beaten
Vegetable Oil, for frying
1 Lemon, cut into wedges

Sauce:
3 Roasted Peppers
6 to 10 drops hot sauce (6 for mild, 10 for hot)
juice of 1/2 Lemon
1/2 teaspoon Celery Salt, or to taste
 
Preparation:
 

Sauce:
Combine all ingredients in a food processor and pulse until a smooth, loose paste is formed. Set aside.

Crab Cakes:
Place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg. Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2-inch deep) over medium-high heat until golden, 3 to 5 minutes on each side. Serve with lemon wedges and Red Pepper Sauce.

 
 

Buffalo Chicken Wings
 
 
 
Ingredients -
 

2 pounds Chicken Wings

1 cup Vegetable Oil

1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Butter
1 teaspoon Cider Vinegar
1/2 - 2 teaspoon Hot Pepper Sauce, such as Tabasco®
(how much hot sauce depends on your tolerance for heat)
 
Preparation:
 

Preheat oven to 375°F.

In a large skillet or deep fryer, heat oil to 375° degrees F. Fry wings for approximately 8 minutes (turn once during cooking if using skillet). Transfer wings to a paper towel, and let drain. Season with salt and white pepper.

In a small saucepan, melt butter then stir in hot sauce and vinegar.

Place the drained wings in a large mixing bowl. Pour butter mixture over chicken wings and toss to coat. Place wings in a baking dish and bake for about 15 to 20 minutes or until wings are completely cooked.

While the chicken wings are baking, make the blue cheese dressing (follow link for recipe) and cut up some celery sticks.
 
 

Ceviche
 
 
 
Ingredients -
 

1 pound Fresh Halibut, cut in 1/4-inch cubes
Juice of 10 Fresh Limes
1 White Onion, finely chopped
4 to 6 firm, Vine-Ripened Tomatoes, peeled, seeded, and chopped
1 fresh Jalapeño Chile, seeded and diced
1 fresh Serrano Chile, seeded and diced
1 Yellow Chile, seeded and diced
Garlic Salt, to taste
Freshly Ground Black Pepper, to taste
Crisp Corn Tortilla Chips
 
Preparation:
 

Toss the fish in the lime juice and marinate in the refrigerator for 1 hour. Add the onion, tomatoes, chiles, garlic salt, and black pepper, and toss gently to combine. Chill for 2 hours more. Serve in martini glasses with tortilla chips.