Crab Cakes
Ingredients:
1 lb. can Crab meat lump, cleaned
2 tbsp. Fresh bread crumbs
1 Egg
2 tbsp. Mayonaise
1 tbsp. Dijon mustard
2 tsp. Chives, sliced thin
to taste Salt, Fresh Cracked Black Pepper

Preparations:
Mix together the egg, mayonaise, mustard and chives, fold this mixture into the crab meat with bread crumbs. Don’t forget salt and pepper. Shape the crab cakes into a round shape with a flat top and bottom (or use a ring mold), sauté them on moderate to high heat in a heavy bottom pan or cast iron skillet. Once they are golden brown gently flip. Cook on both sides until golden. Serve

Snow Pea Shoots
Ingredients:
Minced garlic
Minced shallots
Fresh butter
Salt, FCBP

Preparations:
Place snow pea shoots in high heat. Sauté garlic salt and FCBP in butter and snow pea shoots gently toss till they just begin to wilt, remove from heat place on plate. Serve.

Roast Pepper Coulis
Ingredients:
5 ea. Red bell pepper, roast, no skin, no seed
1 oz. Garlic
1 oz. Shallot
1 cup Chicken stock
2 oz Butter
to taste Salt, FCBP

Preparations:
Place red peppers on open heat (flame) until charred on outside. Place in a sealed container to steam (this helps in loosing the skin). Use the back of a  knife to scrape away the charred skin of the pepper remove stem and seeds. Sauté the meat of the pepper with garlic and shallots and some chicken stock and puree in a food processor while adding butter (don’t forget to season with salt FCBP).    Sauce should coat the back of a spoon. Garnish - take olive oil season with salt and FCBP toss in the yellow snow pea shoots and place on top. Add cakes and serve.

Cream of Wild Mushroom Cappucino, White Truffle Foam
Ingredients:
4 oz. Olive oil
1 lb. Onions, small diced
1/4 cup Garlic, minced
1 cup Portabella mushrooms, diced
1/2 cup Porcini mushrooms, dried, rinsed, cleaned
1 cup Domestic mushrooms, sliced
2 cups Red Wine, Chianti
1 can Tomatoes (10 lb. can), drained, diced
1/4 cup Rosemary, chopped
1/4 cup Thyme & oregano, chopped
1/2 cup Parsley, chopped
2 tbsp. Black pepper
2 cups Veal demi glaze
1 lb. Unsalted butter
to taste Salt and pepper

Procedure:
Saute onions in oil. Add garlic and saute 1 minute. Add the mushrooms and herbs and saute 2 minutes. Add the wine and reduce by 1/2. Add the tomatoes and veal demi and simmmer for 1 hour. Adjust the seasoning and finish with butter. Cool, then pulse on and off in Robot Coupe to make chunky. Serve.
To make White Truffle Foam:
Take 6 oz of mushroom base and add 2 oz heavy cream and heat. Adjust seasoning. Place in soup cup. Take 2-3 oz of Half & Half and 1 tsp of White Truffle Oil and steam. Spoon foam on top of soup. Garnish with fresh snipped chives. Serve.

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Orlando, FL 32819
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