Blue Crab Scrambled Eggs and Caviar
Yield: 4
Ingredients:
4 slices brioche bread, toasted
8 eggs, beaten
8 oz jumbo lump crab meat
4 oz leeks, sliced
4 oz oyster mushrooms, roasted
1 ½ tbsp paddlefish caviar
Oil, as needed
Salt and pepper, to taste
Sauce:
8 oz Saint Andre Cheese
6 oz champagne
½ tsp garlic, minced
1 each shallot, diced
1 cup heavy cream
2 tbsp chives, chopped
Procedure:
Sauce: In a medium sauce pot, add champagne, garlic, shallots and heavy cream. Bring to a simmer and reduce by half. Whisk in cheese until melted. In a blender, puree until smooth. Fold in chives.
Scrambled Eggs: Heat skillet over medium heat. Add oil to coat pan. Sweat leeks, add mushrooms and beaten eggs. While eggs are cooking, fold in crab meat. Cook to desired doneness. Season with salt and pepper.
Plating: Place toast on plate. Top with scrambled eggs. Garnish with paddlefish caviar. Ladle sauce around plate.
Strawberries & Cream Pain Perdu
Yield: 4
Batter:
1 ¼ cup milk
1 tsp grated nutmeg
1 tbsp cinnamon
¼ cup brown sugar
2 tbsp praline liquor
3 eggs
Mousse:
1 cup strawberries (rinsed and quartered)
¼ cup powdered sugar
2 cups cream cheese, large dice
Strawberry Sauce:
1 cup strawberries (rinsed and quartered)
Rum Sauce:
1 cup cane syrup
½ cup rum
1 tsp cinnamon
1 each vanilla bean
Pinch of salt
Pecan Studded Bacon:
8 slices bacon, cooked
1/8 cup pecan, chopped
½ oz Honey
4 slices brioche bread, 1 ½ inch slice
½ cup sugar
Preparation:
Mousse: In a blender, puree strawberries until smooth. Add cream cheese and powered sugar. Blend until smooth. Place mousse in a piping bag.
Strawberry sauce: In a blender, puree half of the strawberries until smooth. Add sugar and strain. Add the remaining strawberries.
Rum Sauce: Add all ingredients in a medium sauce pot. Bring to a boil, reduce heat and simmer until reduced to a thick, syrup consistency. Strain.
Batter: In a bowl, combine all batter ingredients. Mix until incorporated.
Pecan Studded Bacon: Drizzle honey over cooked bacon. Sprinkle with chopped pecans.
Procedure:
1. Dip bread in batter to coat.
2. Heat sauté pan over medium heat. Add 2 tbsp butter.
Cook bread until golden brown on both sides (about 1 min per side)
3. Make a 1 inch slit into the side of the toast. Pipe in strawberry mousse.
4. Place toast on plate. Top with strawberry sauce.
5. Drizzle rum sauce over and around the plate.
6. Garnish with pecan studded bacon and powdered sugar.
