Dear Dave, I found this on Wikipedia. Sacrilege I say. "Researchers in Texas have recently created a mild version of the habanero pepper which retains the aroma and flavor of the traditional habanero pepper. The milder version was obtained by crossing the Yucatan habanero pepper with a heatless habanero from Bolivia over several generations. These mild habaneros are expected to …
Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of “Incredible Cuisine with Chef Jean-Pierre,” owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre’s Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.
1 cup salt-free saltine cracker crumbs
1/4 cup whole wheat cracker crumbs
3/4 cup egg substitute, or 3 whole eggs
3 cloves garlic
1 tablespoon fresh ginger, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Scotch bonnet chile, stem removed, seeded and quartered
Salt and white pepper to taste
1/2 green bell pepper, finely diced
1/2 yellow bell pepper, finely diced
8 ounces salmon, chopped into half-inch cubes
8 ounces sea scallops, chopped into half-inch cubes
8 ounces jumbo lump crab meat
1 tablespoon extra virgin olive oil
2 cups Papaya, Mango and Pineapple Relish (see recipe below)
Preheat oven to 350°F degrees.
Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS.
In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Scotch bonnet chile, and salt and white pepper to taste. Mix until all ingredients are liquid.
In a large glass or stainless steel bowl, combine the bell peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg. Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.
Form six cakes that are approximately 3″ diameter by 1″ thick each. Roll each cake in the saltine cracker crumbs until totally coated.
In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Fry the cakes until they are golden brown on one side. Turn them over and bake in a 350°F oven for 10 minutes.
Serve with the Papaya, Mango and Pineapple Relish.
A recent post entitled “How Restaurants Lose Customers,” here, generated the most number of page views and comments so far on the new SuperSite Fiery Front Page launched last September. In one of the comments, John Marks criticizes the post, which of course is his right to do. But I’m going to briefly discuss his objections. “What’s the problem? Restaurants …
This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.
- 2 large or 3 small dried chipotles
- 8 roma tomatoes, cut in half
- 2 teaspoons olive oil
- 1 large red onion, julienned
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons lime juice, fresh preferred
- 1 gallon chicken broth
- 1/4 cup chopped fresh cilantro
- Salt to taste
Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.
Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.
Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.
Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.
Add the cilantro and serve.