Add shallots and season with salt and pepper. Heat oil over medium heat in a small sauté pan. (We recommend the DeLoach OFS Chardonnay with this dish.) Place the sauce on the middle of a plate and arrange the crab cakes around the outside of the plate. With the processor running, slowly drizzle the oil into the ingredients to emulsify. In a food processor, combine all ingredients (except the oil), until well blended.Ģ. 1/4 cup cornichons or chopped dill pickleġ.Add crab cakes into pan without overcrowding. In a sauté pan over low-medium heat, add two tbsp. Refrigerate for two hours before cooking.Ħ. Portion crab mixture into two-ounce portions and form into cakes.ĥ. Mix all remaining ingredients and cooled vegetables in bowl and season.Ĥ. Melt butter in saucepan with celery and onions. 1 cup Japanese bread crumbs or day old bread toasted and crumbledġ.After all the butter has been added, add the lemon juice, Worcestershire sauce, cayenne pepper and the tarragon mixture. Remove from heat and gradually add the melted butter, whisking constantly. Put egg yolks and wine in a stainless steel bowl and whisk over a double boiler until eggs are pale and fluffy. In a small pan, cook the tarragon and vinegar over a medium heat until all the liquid has evaporated. Return to oven and cook for another 5 minutes, or until mousseline is well-browned. Remove from oven after that time and top with Tarragon Mousseline. Place spinach mixture on top of shucked oysters and bake in their shell for 10 to 12 minutes in a 350 degree oven. Return the spinach mixture to the pan, mix well, and set aside. Remove spinach mixture from pan and deglaze the pan with the brandy.Īdd Parmesan cheese and cream to the deglazed pan and cook until thickened.

Add spinach and cook until spinach is wilted. Saute bacon and shallots in olive oil for 3 or 4 minutes.

1 pound fresh spinach, washed and chopped.

8 Oysters, shucked, reserving the shell.Mix all ingredients and refrigerate overnight in a plastic container to mull flavors.

1 jalapeno pepper, seeded and finely diced.

Serve with Fresh Tomato Salso, and garnish with a fresh sprig of cilantro and a lemon wedge. Melt butter in skillet, and brown cakes on both sides. patties and refrigerate until ready for use. Mix in bread crumbs, lobster, eggs and butter.

4 cups fresh bread crumbs (packaged won’t work).

Add 3 ounces of Champagne or sparkling wineĮnjoy (Please try not to feel guilty because when you flipped on the Weather Channel in Florida some morning, you noticed southern Maine just got thirteen inches of snow and it is seven degrees here.).

Add ½ ounce Stoli Oranj vodka (or the orange vodka of your choice).

(Not that the rest of us mind staying behind to make sure the restaurant doesn’t get buried by snow or swept out to sea.) This is a summer drink in these parts, but we know some of you are lucky enough to escape to warmer climates for the winter.

5 ounces of Rosé Champagne or a rosé sparkling wine.

And, the truth is, real men (and women) drink rosé. It couldn’t be easier to make, as well.Īlso, simple. This is a holiday classic, matching the season in spirit and color.

Toau recipe