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Makrut Lime Crab Mix
Oven
Roasted Crab Coated Halibut with
Cucumber Carpaccio
Crab Beggar’s Purse
Veggie Tempura with Crab Dip
WINE
NOTES
Blue
Ginger Gimlet: A signature libation at Blue Ginger, this is an
interesting twist on a standard cocktail. Doubling up on the lime will
intensify the flavor. Use your imagination and add a new ingredient to an
old drink to give it new life. Example: a mango side car using mango juice
instead of orange. This is great w/ fried canapés.
Marc
Bredif Vouvray; Loire Valley, France: Vouvray is made from the chenin
blanc grape and is found around the town of Vouvray near the Loire Valley.
It can range in profile from off dry to sweet with notes of flowers,
honey, and raisins. The Loire Valley diet is comprised largely of seafood
and the wines that come from there work very well with fish. Hint: when
cooking certain dishes, look to where they come from or what foods are
eaten in certain regions. People’s diets dictate their palate preferences
and influence the ways they create the profiles of their wines. |
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MASTER
MAKRUT LIME CRAB MIX
If there's one thing I've
learned in my years as a chef it's that you can't go wrong with crab
dishes.
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4 egg yolks, pasteurized
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2 tablespoons minced shallots
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1 tablespoon Dijon mustard
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4 Makrut lime leaves, rolled and cut into
super fine ribbons and then minced
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1 1/2 cups grapeseed oil
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1 pound picked Maine crabmeat
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3 tablespoons minced chervil
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Kosher salt and freshly ground black pepper
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Juice of 1 lime
Makes 3 ˝ to 4 cups
In a food processor, add the yolks, shallots, Dijon
mustard and Makrut lime leaves and blend until smooth. Drizzle in the
oil very slowly at first until an emulsification is formed then faster
towards the end so it does not heat up and potentially break. Season
with kosher salt and freshly ground black pepper to taste. Add
limejuice and pulse once to mix. Transfer to a chilled bowl and fold in
the crab and chervil. Season with kosher salt and freshly ground black
pepper and check again for flavor. Store, refrigerated, in an airtight
jar.
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