Scratch Cooking
SoDel Concepts’ Ronnie Burkle delivers Spring flavors straight from Italy with his fresh tagliatelle with prosciutto & peas For the pasta 1½cups type 00 Semolina flour 2 eggs 2 Tbsp EVOO Pinch of sea salt Instructions In a bowl, add the flour and make a well. Crack the eggs into the well and add EVOO […]
Crab BLT Tacos
Recipe by Rick Vach Longboard Café Ingredients (makes 4-6 tacos): 1 lb jumbo lump crabmeat 6-inch soft flour or corn tortillas (4 to 6 total) ½ lb applewood smoked bacon, cooked and chopped coarsely 6 oz romaine or iceberg lettuce, chiffonade cut 2 to 3 ripe Roma tomatoes, diced 6-8 oz orange-saffron aioli (recipe follows) […]
Soft-Shell Crabs over Roasted Corn and Tomato Summer Salad with a Brown Sugar Vinaigrette
Recipe by Chef Carlos Rubio, Catch 54 Photo by Grant L. Gursky Ingredients2 cups heirloom cherry tomatoes2 ears of corn, grilled1 small shallot, shaved¼ cup English cucumber, shavedThymeParsleyBasilSalt and pepper to taste Brown sugar vinaigrette¼ cup EVOO¼ cup apple cider ¼ cup brown sugar InstructionsCombine all ingredients in a bowl. Sprinkle tomato mixture; add salt […]
Jumbo Crab Cake with Roasted Corn Puree and Baby Arugula Salad
Recipe by Chef Andrew Feeley, Bluecoast Seafood Grill and Raw BarContributing chef to this feature: Doug Ruley, VP and corporate chef, SoDel Concepts Photo by Grant L. Gursky INGREDIENTS: FOR COLOSSAL CRAB CAKE½ lb fresh crab claw meat½ lb fresh colossal crabmeat¾ cup mayonnaise¼ cup fresh, ground bread crumbs1 egg, beaten1 Tbsp yellow mustard1 pinch […]