A Shellfish Feast
Wednesday - May 24, 2006
This week Josh Feldman of Tori Richard celebrates the company’s 50th anniversary by sharing his favorite recipes.
LOBSTER AND CRAB POT PIE
* 3 cups frozen vegetable mix, peas and carrots * 1 to 2 tablespoons canola oil * 3 tablespoons butter * 1 cup chopped onion * 1 cup chopped celery * 1 1/2 cups chicken broth * 1/2 cup heavy cream * 3 tablespoons flour * 1 teaspoon curry powder * 2 tablespoons parsley, minced * 1 teaspoon salt * 1/2 teaspoon fresh ground pepper * 1 cup cooked lobster meat, cubed * 1 cup cooked Alaskan king crab, cubed * 1 package puff pastry Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a sauté pan, heat 1 tablespoon of butter, and sweat the onion and celery. In another saucepan, heat the broth and cream. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry powder and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the crab and lobster. Pour into a shallow baking pan or a large terra cotta pot base, lined with foil and top with six to eight circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 15 minutes.
* 1 pound large shrimp, peeled, deveined, and cut into 1/2-inch pieces * 3 tablespoons Paul Prudhomme’s Seafood Magic Seasoning Mix * 1/4 cup plus 1 tablespoon olive oil * 1/2 cup chopped yellow onions * 1/4 cup chopped celery * 1/4 cup chopped green bell peppers * 1 teaspoon minced garlic * 1 very cold large egg white * 1/4 cup very cold heavy cream * 1/2 cup chopped green onions, green parts only * 1 tablespoon Dijon mustard * 1 teaspoon hot pepper sauce * 1 teaspoon finely chopped fresh parsley * 1/4 cup chopped parsley, for garnish * 1 cup all-purpose flour * 2 large eggs * 1 cup panko Toss the shrimp with 1 tablespoon of seasoning mix. Place the shrimp in the refrigerator until well-chilled, about 20 minutes. Also place a food processor bowl and blade in the refrigerator to chill.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onions, celery, bell peppers and garlic and cook, stirring, for 3 minutes. Remove from heat and spread on a plate to cool completely.
Place the chilled shrimp in the bowl of the food processor and process for 10 seconds. Add the egg white and process for 5 seconds. With the machine running, add the heavy cream in a steady stream. Transfer to a large bowl. Add the cooked shrimp mixture, green onions, mustard, hot pepper sauce, and the 1 teaspoon of parsley and mix well. Form into eight cakes.
In a shallow bowl, combine the flour with 1 tablespoon of the seasoning mix. In another bowl, beat eggs. In a third bowl, combine the panko with the remaining tablespoon of seasoning mix. One at a time, dredge the shrimp cakes first in the seasoned flour, then the eggs, and then the panko, shaking to remove excess breading.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add four of the cakes and cook until golden brown, about 2 1/2 minutes per side. Remove and drain on paper towels. Heat the remaining 2 tablespoons of oil and cook the remaining cakes.
* 1 ounce Grape Shakka * 1 ounce Smirnoff Strawberry Vodka * splash Grenadine * splash 7-Up * ice Fill martini shaker with ice and add remaining ingredients. Shake and strain into a martini glass with a sugar-coated rim. Garnish with berries.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |
Most Recent Comment(s):