Thursday, January 15, 2009

Dressed Crab on Mustard Butter Toast

1. 1 garlic clove;
2. 1 shallot;
3. 1 medium tomato, peeled, seeded, cut into chunks;
4. 5 large basil leaves;
5. 3 tbsp Extra Virgin Olive Oil;
6. 2 tbsp sherry vinegar;
7. salt and fresh ground pepper;
8. 1 pound crab;
9. Mango slices;
10. Whole grain toast.

Combine garlic, shallot, tomato, basil, oil and vinegar in blender. Season with salt and pepper to taste.

Add enough dressing to crab to moisten it to the desired level. This has to be don to taste.

Mustard butter

1. Shallot;
2. Red vine vinegar;
3. Tarragon;
4. Butter;
5. Grainy Dijon Mustard.

Combine shallot, red wine vinegar and tarragon in a pan over medium heat. Stir mixture until the shallot moist and transparent and almost all the vinegar has evaporated. Mix in butter and grainy mustard. Leave combination to cool.

To serve butter the whole grain toast with mustard butter and heap dressed crab so that it generously covers the toast. Add slice of Mango on top.

Nobu Style Chili Steak Sauce


1. Aji panca or red chili paste
2. Fourth tsp dried oregano
3. 5 tbsp sake
4. 3 tbsp rice vin
5. 25 gr minced garlic
6. 1 tsp cumin
7. 1 tsp black pepper
8. 2 tsp sea salt
9. 3 tblsp grapeseed oil

Combine everything ex oil and mix well

Add oil gradually in mixer or while whisking the sauce hard enough to emulsify the oil.