Culinary Council

Crab Foo Yung

Tom’s favorite brand of Chinese chili paste has Chinese black beans in it, but no English brand name on the label!

4 large eggs

2 teaspoons soy sauce

2 teaspoons mirin (sweet cooking rice wine, such as Kikkoman brand)

½ teaspoon (or to taste) Tabasco

¾ pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet

1 cup shiitake mushrooms, sliced, stems removed

1 cup mung bean sprouts

¼ cup bok choy, thinly sliced

¼ cup scallions, thinly sliced, both white and green parts

About 6 tablespoons peanut or canola oil, as needed

4 lemon wedges 

Tabasco or Chinese hot chili paste

Whisk the eggs with the soy, mirin, and Tabasco in a large bowl until slightly foamy. Stir in the crabmeat, mushrooms, sprouts, bok choy, and scallions. 

Heat 2 large nonstick skillets over medium-high heat with about 3 tablespoons of oil in each one.  When the oil is hot, ladle as many patties as will fit into each pan (about 3 or 4) using a 4-ounce ladle or a ½-cup measuring cup.   Fry the patties until golden brown on both sides and cooked through, about 4 minutes total, turning the heat down as needed.  Use a spatula to turn the patties from side to side a few times while they’re cooking so they don’t get too dark.

Remove the patties from the pan, and drain on paper towels.  If you can’t fit all the patties in the pans at once and need to fry in batches, keep the finished patties warm in a 200° oven while you wipe out the pan with a paper towel, add more oil, and continue to fry the remaining patties.  You should get about 8 Crab Foo Yung.

When all the Crab Foo Yung are cooked, serve them with the lemon wedges and Tabasco or hot chili paste. 

Yields 4 Servings.

Recipe compliments of Tom Douglas.

Blackened Catfish Sandwich

2 tablespoons                         paprika

2 tablespoons                         berbere

2 tablespoons                         dried harissa

1 tablespoon                           ras al-hanout

1-tablespoon                           tandoori spice
1/2 teaspoon                           salt

2 tablespoons                         dark brown sugar
1/2 teaspoon                           freshly ground black pepper
2 teaspoons                            olive oil

4 (6-ounce)                             catfish fillets

3                                              lemons, cut into wedges

2 tablespoons                         butter

Baguette, sliced into four sections

Combine the paprika, oregano, salt, pepper, and red pepper in a small bowl. Sprinkle both sides of fish with the paprika mixture.

Heat oil in a large pan over high heat.  Add fish; cook three minutes on each side.

Squeeze lemons onto fish and add them into the pan. Finish with butter. Place catfish on bread and top with 2 tablespoons Fried Caper.

Recipe compliments of Marcus Samuelsson

(Source: marcussamuelsson.com)

Tostones:

Ingredients

• 2 Green Plantains
• Oil for frying

Directions

Peel the Plantains, cut the ends off each one, use a knife to cut through the PEEL ONLY all the way up the plantain, then loosen the peel along the part that is cut with the knife and remove the peel using your hand.

Cut the plantains into 2 inch slices

Heat the oil in a fryer to 300°F.  Fry the plantains for 5 minutes, turning them only once, until they are soft.  Remove from the oil and drain on paper towels.

Use a plantain press, plate or paper bag to smash the plantains to half their thickness.

Heat the same oil to 375°F.  Fry the plantains until they are golden and crispy. Season with salt immediately and serve.


Mojo Flavored Avocadoes for the Tostones:

Ingredients
6                                         garlic cloves, chopped fine
½ -1 teaspoon                     salt
½ cup                                  orange juice
3                                         limes, juice of
½ cup                                  red onion, ¼-inch diced
2 tablespoons                     cilantro
¼ cup                                  olive oil
10                                       ripe Haas avocado, peeled and cut in large chunks

Directions:
In a medium sized skillet, heat the oil on medium heat.  Add the garlic and salt, shake the pan until the garlic turns golden.  Remove immediately from the heat, add the OJ and lime juice.

Add the onion, cook for about 30 seconds stirring, then shut off the heat and allow the mixture to come to room temperature. In a medium size bowl, mix into the avocado with the cilantro.  Taste for seasoning.

Yields approximately 8 tostones, approximately 5-8 servings.

Recipe compliments of Macy’s Culinary Council Chef Michelle Bernstein. For more information visit www.macys.com/culinarycouncil

16                                 jumbo shrimp, U8 size, with the shell and head intact
1 tablespoon                 kosher salt
1 tablespoon                 crab boil
8 cloves                         of garlic, sliced paper thin with a mandolin
3 tablespoons                olive oil
1                                    beefsteak tomato, seeded, julienne strips
½                                   serrano, sliced thin with a mandolin
¼ tablespoon                 fresh squeezed lime juice
¼                                   red onion, julienne fine
¼ cup                             cilantro with 1 inch of stem, roughly chopped
2                                    avocadoes, peeled and diced ½ inch
1 cup                              olive oil popped popcorn
¼ cup                             cancha corn deep fried till they begin to crack in 350°F oil

Directions:

Boil a medium size pot ½ of the way filled with water and shrimp boil.  Boil the shrimp for 30 seconds.  Remove shrimp from the water and set aside to cool to room temperature. Peel and devein the shrimp. Set aside.

Heat the oil in a sauté pan on high heat.  Add the garlic, shaking the pan until golden brown and immediately pour over the cleaned shrimp.

Add the lime juice and a pinch of salt and place in the cooler for 10 minutes. Add the tomato, serrano, onion, and taste for seasoning.

Top with diced avocado and popcorn and cancha.

Yields 4 Servings.

Recipe compliments of Macy’s Culinary Council Chef Michelle Bernstein. For more information please visit www.macys.com/culinarycouncil