First Course Feb 2021 Menu On A Plate

Our intention for our menu plates is to create more interest and to eliminate “one-note” of flavor and texture. We aim to engage our taste buds for the duration. Here is some criteria to do just that
1) Stay in season for the best flavors
2) for each plate component, sweet, sour, salty, bitter must be balanced
3) for the entire plate make sure the wine contributes;
4) mix textures and temperatures to for additional variation
5) use foods that bring umami (Proteins like pork, beef, fish, and shellfish; vegetables like tomatoes, mushrooms, and seaweeds whenever possible!)

THE FIRST “Menu on a Plate” COURSE FEBRUARY 2021 
Wine;  J. Scott 2017 Albarino
Dungeness crab cakes with warm Brie on grilled  rye bruschetta;
with frisee and living butterhead, maple vinegar,
blood orange sections & pickled corn salad

Picture left: Warm brie cheese dressing with
Dungeness crab cake
and rye bread bruschetta

Dungeness crab cakes   Truly the best way to make crab cakes is to
1-buy fresh as possible crab meat, not frozen;
2-drain off and squeeze crab to  extract liquid. (*) Save liquid for another purpose;
3-don’t add bread or cracker filler. 

Crabcake Ingredients
1 pound fresh crab meat
2 tablespoons purchased mayonnaise
2 teaspoons our FLAVORS OF THE SEA (or blend of paprika, celery seed, cumin, red pepper or cayenne
1 tablespoon shallot, minced
2 tablespoons parsley, minced
2 small piquillo peppers, canned, drained, chopped or 1/4 cup fresh red bell peppers, minced, optional
1-2 lemon wedges, for spritzing finished cakes if desired.
Crabcake Method
Working over bowl of ice, place second bowl lined with cheese cloth
Place drained crab in bowl lined with cheesecloth. Pick through crab for shells. gather up cheesecloth contain crab and squeeze out more water, reserving water for other uses (*).
Keep crab in bowl over ice. Blend remaining ingredients and lightly toss with crabmeat.
Shape into patties, about 2 inches wide and 1 inch high; refrigerate for minimum of 30 minutes before cooking.
At service, heat butter and EVOO to coat bottom of skillet. On medium high heat, cook crab cakes until lightly browned on one side. Flip over and heat through about 2-3 minutes longer.
Spritz with lemon juice if desired.
(*) Liquid from the crab can be frozen and saved for fish soup,

Frisee and living butterhead Salad Ingredients
1/2 head each butter head and frisee lettuce, 2 cups, wash and spin dry
1/4 cup red onion minced or 1/4 cup pickled shallots or corn
Salad Dressing
1 tablespoon white balsamic or maple balsamic
2 tablespoons EVOO
1/4 teaspoon sea salt, ground coriander and ground pepper
1/4 cup toasted and chopped almonds, optional
Garnishes
 6 blood orange sections or other citrus sections, 2 tablespoons  pomegranate seeds, sliced almonds
Method salad dressing
Combine all dressing ingredients; toss small amount gently onto green leaves. Taste for seasoning and add more if needed. Note: You simply want to lightly flavor the greens. It is not the only dressing so use a light hand. Note it is important not to skip dressing the greens even when there is another dressing. Good alone better together!

Brie Dressing Ingredients
8 ounces brie cheese, peeled and gently chopped
8 ounces heavy whipping cream, reduced by 1/3
2 tablespoons walnut oil, optional
1-2 tablespoons sherry vinegar
Dressing Method
At service, place brie, walnut oil, and whipping cream in medium bowl. create a double boiler by placing bow over a sauce pan of boiling water, on medium heat, making sure the bottom of the bowl does not touch the water. Whisk while cheese melts. Add sherry vinegar just before serving.
Plate Arrangement:
Place dressed greens in center of the plate; garnish with fruits and nuts; place crab cake on top of rye bruschetta next to salad; Drizzle the entire top of the salad  and crabcake with warm Brie dressing.