She Crab Soup

4 oz. Dice White Onion
2 oz. Dice Celery
2 oz. Dice Carrot
1 Garlic clove minced
3 oz. Butter  ( you can substitute Olive oil or Canola oil)
3 oz. Flour
1 quart Crab or Seafood Stock.
1 ½ Tbls. Paprika
1 Tbls. Old Bay Seasoning (You can add more or less depending on your taste)
1/8 tsp. Cayenne Pepper ( You can add more of less depending on your taste)
1 cup Cream.
1/3 cup sherry
¼ to ½ a lb. Crab meat.  (you can use special, backfin, lump or jumbo lump.  The first two types of crab meat contain significant amounts of shell so you will want to pick through it before adding it to the soup.  The lump and jumbo lump will cost more, but will have less shell and require a lot less picking.)

Procedure:

Once you have the vegetables diced, heat the butter in a sauce pan over medium heat and sauté the vegetables until they are translucent, (about 6 to 8 minutes).  Add the flour into the pan and mix together thoroughly and continue to stir for about 5 minutes.  This allows the flour to cook and keeps the soup from tasting starchy.  You stock should be cold or at room temperature, slowly add it into the sauce pan and stir briskly while you are pouring it in.  Add in your spices and mix well.  You can taste the soup and adjust seasonings if needed.  You can add white or black pepper to taste if desired.  Be careful with the salt, some of the other ingredients have a significant salt content so you will want to taste the final product before adding any in to the mix.  Add sherry. Puree the soup in a blender or with a hand held blender.  Add the Cream and let the soup simmer until it reaches the desired thickness.  The soup should coat the back of a spoon when correct.  You can add the crab meat to the soup at this time or you can wait until you serve the soup and put the crab on as a garnish.  I like to add some of the crab and save a little for a garnish.  Eat and enjoy.

FRIED OYSTERS

Crab Caper Buerre Blanc, Micro-Arugula

4ea - Fresh Medium size Oysters

1 cup – Ground Cornmeal

1 cup – Buttermilk

Micro-Arugula

Deep-fat fryer (360 degree’s)

BUERRE BLANC –

1tsp Chopped Garlic

¼ Cup Chopped Onion

1 cup White Wine

1 cup Vegetable stock

2 cup Heavy Cream

2Tbls Hard Butter

½ cup Lump Crabmeat

½ cup Capers

S&P to taste

To make Buerre Blanc. Place garlic, Onion, White Wine and Vegetable Stock in pot. Bring to the boil and reduce to a 1 ¼ Add Heavy Cream, bring to the boil and reduce until sauce consistency. Turn off heat, then whisk in hard butter a little at a time until fully incorporated. Strain, add Crab and capers. Season to taste. Leave until needed (covered in warm place)

Heat oil to 360.

Dip each Oyster into Buttermilk (coat thoroughly) then into Cornmeal, shake off excess, then carefully drop into hot oil. Fry until golden brown (1-2 minutes) drain dry. To serve; place a little sauce in bottom of service plate, and then top with Oyster, which is then topped with a few sprigs of Micro-greens.

PINE ROOM TANDOORI CHICKEN

2 tbsp Lemon Juice
1 cup Greek Yogurt
½ tsp Cumin
2 Cloves Minced Garlic
½ tsp Coriander
½ tsp Cayenne
½ tsp Tumeric
2-3 lbs Chicken Thighs

Combine all ingredients well and marinate chicken for 5-6
hours. Grill chicken until done and serve over a bed of rice,
or pull chicken as a salad topping or use in a wrap with tzatziki.   

TZATZIKI SAUCE

2 Cups Mayonnaise
5 oz Yogurt
1 Cucumber Peeled
1 tbsp Yellow Onion
1 Jalapeño Minced, no seeds
2 tsp Cumin
2 tbsp Cilantro
1 tbsp Mint
2 tbsp Lemon Juice
1 tsp Salt

In a food processor or blender, combine all ingredients and
use to top the Tandoori Chicken. Also goes great as a veggie dip.  

Sticky Buns
 

Dough:
8 oz lukewarm water (no warmer than 120F) | 2 ½ tsp ady yeast | 2 eggs | 2 oz (1/2 stick) butter, melted | ¼ cup sugar | 2 ½ tsp salt | 17 ½ oz (3 ½ cups) all-purpose flour

Mix the yeast into the water until it dissolves. Whisk the eggs to liquid. Whisk in the butter and sugar. Whisk in the salt. Stir in the flour to combine completely and form a sticky dough. Don’t knead. Move to a container with enough space for the dough to double in size. Refrigerate overnight.
 
For the Sticky Caramel:
4 oz butter | 4 ½ oz brown sugar (about ½ cup, packed) 6 oz heavy cream | 6 oz honey (about ½ cup) |½ tsp salt | 1 cup pecans

Combine all ingredients in a pot, bring to a boil. Pour into a 10” round cake pan. Sprinkle pecans over the entire surface, cool.
 
For the filling and assembly:
4 oz butter, melted | ½ cup brown sugar |1 tsp cinnamon

Turn the dough out onto a lightly floured surface. Roll into a rectangle about 6” wide, keeping the dough about ¼” thick. Pour the butter, spread all the way to the edges. Sprinkle the brown sugar and cinnamon all the way to the edges as well. Roll the dough into a log, and cut into 1 ½” sections. Place these on top of the sticky caramel and pecans. Cover lightly, let rise in a warm place for about an hour while the oven heats to 350F. Bake 20-30 minutes, until light golden and cooked through. Remove from the oven, place a 12” cast iron pan on top of the cake pan, and carefully invert the sticky buns into the cast iron pan.

Serve immediately.