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Online Recipes
(All recipes developed and copyrighted©
by Chef Joseph G. Randall - all rights reserved.)
The following are just a couple of Chef Joe
Randall's recipes. Please check back soon for even more recipes as
this page is constantly growing.
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Savannah Crabcakes
Makes 8 Servings
I learned to make crab
cakes while training under Chef Robert W. Lee at the Harrisburger Hotel
in the mid 1960's. I created this version for the Baltimore Fishmarket
in 1988, which sold 500 pounds of the delicacy a week. |
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Ingredients:
1/4 cup butter (1/2 stick)
1 small onion minced
4 egg yolks
2 teaspoons Coleman's dry mustard
8 slices white bread crusts trimmed, flattened finely diced
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons freshly chopped parsley
3 dashes Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoons fresh lemon juice
1 teaspoons salt
1/2 teaspoon white pepper
3 pounds jumbo lump crabmeat picked clean
Breading
2 eggs beaten
1 cups milk
1 cups all-purpose flour
1 cups fresh bread crumbs
Directions:
Peanut oil for deep frying Heat butter in a small sauté pan and cook
onion until transparent. Set aside. In a large bowl, combine onion, egg
yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning,
mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice,
salt and pepper. Gently fold in the crab meat being careful not to break
up the lumps. Form into 3 ounce cakes.
Preheat deep fryer to 350 degrees.
In a small bowl, combine beaten eggs and milk. Dip crab cakes in flour
and then using a slotted spoon dip in the egg wash. Sprinkle with fresh
bread crumbs, coating well. Deep-fry 5 minutes or until golden brown.
Serve with lemon wedges and Tartar Sauce.
Chef's Tip:
For a lighter dish, dust crab cakes with flour and sauté in peanut oil
or butter over medium high heat for 3-4 minutes on each side. You may
also bake unbreaded crab cakes without the flour. Sprinkle lightly with
melted butter and paprika and bake in a preheated, 350 degree oven for
6-8 minutes or until brown on top.
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Sautéed Shrimp with Tomato
Broth and Pan-Fried Grits
Makes 8 Servings
This is an original
creation I prepared for an Elegant Taste of Heritage benefit dinner held
in the spring of 1995 at The Grand Hyatt Hotel in Washington D.C. It was
a hit with the attendees. |
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24 large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon chopped fresh thyme
1/2 cup (1 stick) butter
4 cloves minced garlic
6 cooked Pan-Fried Grits Triangles (see recipe below)
2 cups Tomato Broth (see recipe below)
8 sprigs fresh thyme
Place the shrimp in a bowl and season with
salt, pepper, and thyme. Heat the butter in a sauté pan over medium high
heat. Sauté the 1/2 the garlic and 12 shrimp for 2 to 3 minutes on each
side, or until shrimp are firm; do not overcook set aside repeat with the
second batch of shrimp. To serve, place a Pan-Fried Grits Triangle in the
center of each soup plate. Place a second triangle at an angle across the
top. Arrange 3 shrimp around the triangles. Spoon the Tomato Broth around
the shrimp. Garnish with a sprig of fresh thyme in the center and serve
immediately.
Pan-Fried Grits Triangles
Makes 6 to 8 servings
If you like fried polenta as
the basis of appetizers and first-course dishes, you1ll think these, with
their Southern accent, are really terrific.
2 cups water
1 teaspoon salt
1 teaspoon white pepper
1/2 cup butter
1/2 cup stone-ground grits
1/2 cup heavy cream
2 eggs, beaten
1 cup all-purpose flour
Bring water to boil in a
saucepan. Add salt, white pepper and 2 tablespoons of butter. Gradually stir
in grits and cook, covered, 5-6 minutes. Stir in cream. Pour cooked grits in
a buttered 9x5-inch loaf pan and refrigerate for 2-3 hours or until firm.
Remove grits from loaf pan and cut into 1/2-inch slices, then cut each slice
in half diagonally, forming triangles. Dip each triangle in eggs and then
dredge in the flour. Heat the remaining butter in a skillet over what kind
of heat, and cook the grits on both sides until golden brown. Keep warm
until ready to serve.
Tomato Broth
Makes 1 quart
1/4 cup (1/2 stick) butter
1/2 cup diced yellow onion
3 cloves finely chopped
garlic
1/4 cup diced celery
1 cup dry white wine
3 cups Shellfish Stock (see
recipe)
1 cup Pomi Strained Tomatoes
or any heavy tomato sauce
1/4 cup tomato paste
1/8 teaspoon salt
1/8 teaspoon freshly ground
black pepper
1/8 teaspoon cayenne
1 tablespoon granulated
sugar
1 tablespoon finely chopped
fresh thyme
2 tablespoons softened
butter
Heat butter in saucepan over
medium heat. Saute onion, garlic and celery. Add white wine and Shellfish
Stock. Bring to boil, then reduce heat. Add strained tomatoes, tomato paste,
salt, black and cayenne peppers, sugar and thyme. Simmer broth 30 minutes.
Blend in blender until smooth. Strain through fine sieve and correct
seasoning, if needed. Whisk in butter, a little at a time.
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Chef Joe
Randall's Cooking School Cancellation Policy: Space is limited.
FIRST COME-FIRST SERVED. In order to reserve your space in a class, full
payment is required at the time of registration. A credit will be issued if the
registered student cancels no less than seven days prior to the beginning of the
class. If you cannot attend, SEND A FRIEND to take your place. Students
canceling after seven days will be charged the full tuition and no credit will
be given.
Chef Joe
Randall's Cooking School Make-up Policy: Make-ups are allowed for
Basic Cooking Series classes only. Chef Joe Randall's Cooking School can
accommodate no more than two make-up students per class meeting in order to
maintain the ideal student- instructor ratio. Please call the school to schedule
your make-up prior to the class date. Students must call Chef Joe Randall's
Cooking School to request make-up registration within 6 months of the missed
class.
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Inc.
Web site maintenance by Barbara Z. Randall
Copyright © 2006-2007 by Chef Joe Randall. All rights reserved.
This website may not be copied or reproduced in any form, in whole or in
part,
by anyone without the express written permission of Chef Joe Randall.
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