Crab Stuff Filo

Crab Stuff Filo

Ingredients For Sandwich Ingredients:

  • 12 x 18 inch, 24 (1 pound) fresh or frozen, thawed filo sheets
  • 3/4 cup (6 ounces) butter, melted
  • 3 cups (1 1/2 pounds) crab meat, Peeketoe or Dungeness
  • 4 large egg yolks
  • 1/3 cup heavy cream
  • sea salt, as needed
  • ground white pepper, as needed
  • 24 1-ounce wedges (1 1/2 pounds) Curemonte camembert cheese (cut into small wedges)
  • 6 red bell peppers, roasted (trimmed and seeded)
  • 3 cups Chive Saffron Sauce*
  • 3 quarts sweet potato fries or chips.
  • 3 quarts prepared salad of parsley, cilantro, basil, spearmint, arugula with a lemon vinaigrette

Ingredients For Chive Saffron Sauce:

  • 3 quarts fish stock
  • 6-8 saffron threads
  • 12 ounces butter, unsalted, chilled
  • 3/4 cups chopped fresh chives
  • salt and ground black pepper, as needed

Cooking Directions

Sandwich Method:  On a clean work surface lay out a filo sheet, brush with butter and top with another sheet. Fold over to create 4 layers. Repeat process with remaining sheets and butter. (You will have 12

12 x 9-inch rectangles.) Keep covered.

In a bowl, combine crab, egg yolks and cream; mix well. Season with salt and pepper. Cover and chill until ready to use.

Place 2 wedges camembert on the base of each filo rectangle. Top with 1/2 of a roasted pepper and 1/3 cup crab mixture. Fold filo over and seal to create a packet. Brush filo packet with remaining butter. Repeat process with remaining ingredients to create 12 packages.

Place filo packages on a parchment-lined sheet pan. Bake in 375°F conventional oven 15-18 minutes or until golden.

Serve each packet hot with 1/4 cup Chive Saffron Sauce and 1 cup sweet potato fries or chips and 1 cup salad.

Chive Saffron Sauce Method:  In a saucepan, combine fish stock and saffron. Heat and reduce to 3 cups. Remove from heat and whisk in butter, 1 tablespoon at a time. Add chives and season to taste. Keep warm.

Chicken and Ham Tempura

Chicken and Ham Tempura

Ingredients

  • 48 slices whole-wheat bread
  • 48 1/2-ounce slices Curemonte camembert cheese
  • 96 1-ounce slices honey/maple-smoked ham, sliced thin
  • 24 4-ounce breasts soy/orange grilled or baked chicken breasts, thinly sliced
  • 3 cups prepared Napa cabbage slaw, vinaigrette based
  • 3 quarts prepared tempura batter
  • canola oil, as needed
  • 6 cups prepared melon, mango ginger or cranberry chutney (optional)

Cooking Directions

On clean, flat surface, lay out bread slices. Top each slice with camembert. On half of bread slices, top with 2 slices of ham. On remaining bread, top with sliced chicken breast. Spoon 2 tablespoons slaw on top of chicken-topped stacks; invert ham-topped stacks on top of slaw. Tamp down each sandwich. Secure 2 corners of each sandwich with long wood food picks. Cut in half diagonally. Dip each sandwich half in tempura batter to coat. Fry in deep-fat fryer until golden brown on outside and crispy. Remove from hot fat; drain. Cut each half sandwich in half. Serve each hot quartered sandwich with 1/4 cup prepared chutney, if desired.

Asparagus Bundles

Asparagus Bundles

Ingredients

  • 7 stalks fresh asparagus, cut, peeled
  • 1 fresh leek
  • 1/8 cup basic vinaigrette
  • 1/2 tablespoons shallots, chopped
  • 2 1/2 ounces Curemonte camembert cheese
  • 1 cup olive oil
  • 2 egg yolks
  • 1/2 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1/8 cup distilled vinegar
  • Cayenne pepper, to taste
  • 1 teaspoon parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • Mixed greens, as desired

Cooking Directions

Asparagus should be trimmed six inches long and peeled from the bottom up 1 1/2 inches. Quickly blanch the asparagus in an ice bath. Cut leek in half lengthwise, removing bottom. leave leek in long strips and blanch. Chill quickly and place in an ice bath. Cut strips into 1 inch widths (be sure to leave strips long enough to tie into bundles.) Lay leek strips across 1 inch cutting board. Lay asparagus on leek strips and tie into bundles. Marinate bundles in basic vinaigrette with chopped shallots.

In blender combine cheese, olive oil, egg yolks, lemon juice, Worcestershire sauce, vinegar, cayenne pepper, parsley, salt and pepper. Set blender on puree. When mixture is completely pureed, pour onto serving plate. Set asparagus bundles onto emulsified dressing and garnish with mixed greens and serve.