CHEF'S SELECTED STARTERS
I am pleased to be able to share some of my favorite Appetizers with you! Through out my career as a professional chef many other chefs have shared their secrets with me. Now I'll show you the key to making your next dinner a great success is fairy simple, it's just seasoning and technique. I will be posting new recipes often so please stop back soon.
Armed with the knowledge of seasoned professionals in the recipes below and my spice blends you'll always be a hit in the kitchen in minutes not years!
Hey, I had to learn the hard way why should you?
Ok so it's not quite spring yet... lets try this incredible appetizer anyway.
This recipe we developed when I was at the Springwater Bistro in Saratoga Springs, NY. It was a beautiful Victorian building converted into a restaurant. Under the Ownership of Chef David Britton (an incredibly talented and creative chef) and Chef Steven Topper (also equally talented) I learned quite alot! You can actually see Chef David on the Food Network show Dinner Impossible. He is Chef Robert Irvine's right hand man!
Hawaiian Tombo (Albacore Tuna) Tartar
Tombo is the fish we used because of it's freshness and quality but you can also use very fresh (sushi Grade) Ahi Tuna Steak.
This recipe will make 4 nice appetizers
8 to 10 oz. Fresh Tuna Steak (get a nice center loin cut)
1 Tbsp. Toasted Sesame oil
1 Tbsp. Siracha (hot chili sauce)
1 tsp. chopped Fresh Garlic (very fine)
2 tsp. White Soy Sauce (tamari)
2 tsp. Sesame Seeds (mix black & white if avail.)
1 Tbsp. Rice Wine Vinegar
2 tsp. Honey
1 Tbsp. Olive Oil
Procedure for tartar:
Rough chop the completely raw and chilled Tuna Steak (into very small pieces) and place in medium mixing bowl. Add the rest of the above ingredients and mix in gently but completely. Let this mixture rest in the fridge for 20 to 30 minutes (can be less if you're in a hurry).
Accompaniment:
Now I like to serve this with something crisp like fried Won Ton chips but you can also use a nice sesame or seasoned rice cracker if you want.
If you decide to go the fried Won Ton chip route here's how you do it:
You can buy frozen Won Tons in any import market, once defrosted them, cut desired amount in half (corner to corner) to make wedges. On medium, heat vegetable oil (abt. 1/4 cup) in a small sauce pot and drop one or two drops (no more!) of water into the oil, when oil starts to crackle loudly drop the Won Tons in 8 pieces at a time stir gently and remove when crisp and golden brown. Drain Fried Won Tons on a plate with paper towels as a blotter and lightly salt.
Presentation:
On the plate of your choice create a thin bed of Asian or Spring Greens, place 2 oz. of your marinated tuna in center of plate then place the fried Won Ton Chips around tuna on plate... Perfect for summer but I can eat it anytime!
SOFT SHELL CRABS
JEWEL OF THE EASTERN SEABOARD
Beyond their versatility, crunchy-soft texture, and
sweet sea taste, the soft
shell crab has a special appeal, a mystique, that stems from
their fleeting, seasonal nature. While other
hallmarks of spring are procured year-round
from convenient grocery shelves, the magic of
soft shell crabs abides. Though available through-
out the year in the warmer waters of East Asia and
the Gulf of Mexico, Atlantic soft shells are elusive as
ever, thrilling chefs and diners alike with an early spring
debut, and teasing them with sporadic appearances
throughout the summer months.
Often pan fried or deep fried, soft shells pair well with flavorful, acidic sauces that cut through the oil they are often prepared in.
Here is a great Soft Shell Crab recipe I have refined in many restaurants and it was always a crowd pleaser!
I'll be posting more soft shell recipes soon (to get you geared up for next spring/early summer). It may not be too late to still pull this one off this year!
Sauteed Soft Shell Crab with Confit of Shitake Vinaigrette & Marinated Spring Ramps
Serves Four
Ingredients:
Ramps:
- 4 ounces white balsamic vinegar
- 2 ounces water
- 3 cloves roasted garlic
- 2 tsp. fresh oregano & thyme ( or Vinetti's Incredible ItalianSeasoning)
- 1 tsp.cracked fresh peppercorn
- 8 oz fresh ramps
Shitake Vinaigrette:
- 8 ounces large shitake mushrooms (caps only)
- 4 ounces sesame oil, plus 1 Tablespoon for drizzling
- 2 coves garlic
- 2 large shallots
- 1/8 cup rice wine vinegar
- 1/8 cup mirin
- 1/8 cup white soy sauce (white tamari)
- salt & fresh ground pepper to taste
- 1 tsp honey
Crabs:
- 4 jumbo soft shell crabs, cleaned
- Grape seed oil
- Chopped green onions(scallions)
Pickled Ramps:
Place the vinegar, water, garlic, herbs and spices in a sauce pot and bring to a simmer. Add ramps and allow to cool at room temperature. Transfer to a separate container for storage in the refrigerator, let rest several hours. Shitake Vinaigrette:
Preheat the oven to 425 degrees. Place the shitake mushrooms, garlic and shallots in a shallow pan and drizzle with 1 Tablespoon of sesame oil & 3 Tbsp olive oil, season with salt & pepper. Cover with aluminum foil and roast for 25 minutes. Remove and allow to cool before chopping fine (by hand). Mix the mushrooms, garlic and shallots with the rice wine vinegar, mirin, soy sauce and remaining sesame oil. Vinaigrette will be chunky.
Soft Shell Crabs:
Season each crab with salt and pepper. Add 2 Tbsp. grape seed oil to a saute pan over medium-high heat. Cook crabs until crisp, about 2 minutes on each side.
Presentation:
Place crisp crabs on a plate and spoon shitake vinaigrette over them. Place a couple pieces of pickled ramp on plate around crabs. Finish with chopped scallions and julienne of red bell peppers.
Cajun Crab Stuffed Artichokes
The artichoke is a member of the flowering thistle family brought to America by the Italians in 1800. The flower is a beautiful hue of purple. Marylin Monroe was Ms Artichoke Queen in 1949. The contest was held in Castroville, California. They have self-proclaimed themselves as the artichoke capital of the world. Cynara of Greek Mythology was turned into an artichoke for life. The story goes like this - Jupiter fell for a woman he turned into Goddess Cynara. When she wanted to return to earth he sent her back as an artichoke for eternity. This is why you see so many ornamental artichoke sculptures from that period.
Recipe Serves 6-12
2 tbsp olive oil
6 jumbo artichokes
1/4 cup mayonnaise
1/4 tsp Worcestershire sauce
1/4 cup Panko bread crumbs
2 tbsp chopped scallions
2 tbsp chopped fresh parsley leaves
2 tsp grated lemon zest
1 cup canned, lump crab meat
Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
In large pot, simmer or steam artichokes 30 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
Preheat oven to 400 degrees F. In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, addVinetti's Crazy CajunSeasoning. Mix in panko bread crumbs, scallions,parsley, lemon juice, lemon zest, and crab meat until well blended. Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crab meat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil. Bake stuffed artichokes on a lightly oiled sheet pan for 20 minutes, or until tops are lightly browned.
This makes a great appetizer befor any meal. Don't like crab? Try cooked Spinach or Italian Sausage instead.
Poached Gulf Shrimp , Mirliton and Avocado with Cajun Vinaigrette
6 appetizer servings
- 2 pounds (u-15 count) Steamed Gulf Coast shrimp
1 large or 2 small mirlitons, peeled and cut into matchsticks (parboiled )
2 small ripe avocados
2 cups spring mix or other mixed lettuces
1 Small Red onion cut in thin rings
1 Red Bell pepper Julliened ( for garnish )
Cajun Vinaigrette
Prepare the dressing at least an hour before serving to allow flavors to meld. Marinate red onion in vinaigrette this entire time.
1 egg yolk
1/8cup Lime juice
1/8 cup white balsamic vinegar
1 Tablespoon honey
3/4 cup olive oil
1/2 teaspoon minced shallots
2 tablespoons each finely chopped red, green and yellow bell pepper
In a small mixing bowl, whisk together the egg yolk and the lime juice. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the Cajun Seasoning and the remaining ingredients and whisk slowly to combine. Refrigerate until serving time
To parboil the mirliton, place in a basket or sieve and submerge in boiling water for about 15 seconds. Remove and plunge into ice water to halt cooking. Drain, drizzle with a spoonful of dressing. Refrigerate.
Peel and devein the shrimp, leaving tails on. Poach Shrimp with a few lemon wedges and a bit of my Crazy Cajun Seasoning for 5 minutes in "sub boiling" water. Pull from pot, rinse under cold water and chill in fridge.
Toss the lettuce with just enough dressing to coat lightly. Arrange in the center of small plates and top with mirliton. Circle 4 to 6 shrimp around the edge of the lettuce and place avocado slices between the shrimp. Top with red onion rings and a scattering of red peppers. Pass additional Cajun dressing at the table.
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Eggplant Roulade with Tomato Caper Salsa
- 1 Eggplant, Sliced Thin
- ¼ Cup Whole Wheat Breadcrumbs
- 1/8 Cup Parmesan Cheese
- 1 Cup Lowfat Ricotta Cheese
- 1 Tbsp. Minced Garlic
- Fresh Herbs, Chopped, to taste (oregano, basil)
- 2 Egg Whites
- 2 tsp Vinetti's Incredible Italian Seasoning
- Light Salt & Pepper
- 1/4 cup sundried tomato strips
Combine all ingredients except eggplant in mixing bowl.
Lightly grill eggplant slices. Roll eggplant slices, wrap around 1-2 Tbsp. of cheese filling. Place roulades on lightly oiled sheet pan. Cover with foil and bake 375 degree oven for about 20 minutes. Remove from oven and let rest 5 minutes before serving. Top with tomato caper salsa.
Tomato Caper Salsa
3 Roma Tomatoes, diced small
1 Tbsp. Capers
1 Clove Minced Garlic
1/8 Cup Balsamic Vinegar
1/8 Cup Olive Oil
Chiffonade of Fresh Basil Leaf
Touch of Honey
Pinch of Salt & Pepper
Mix all ingredients together and let marinade for 1-2 hours (you may also make the night before and let marinate overnight).
Makes a great topping for your eggplant roulades. You may also want to try as a salad topping/dressing or with crusty Italian bread.
Vinetti's Crazy Crab Cakes
- 1 lb can of lump crab meat
- 2/3 cup Helmans mayonnaise
- 1 tbsp finely chopped onion
- 1 tbsp small diced red bell pepper
- 1/4 cup finely chopped celery hearts (include leaves)
- 1 tbsp Dijon mustard (Grey Poupon works best)
- 1 tbsp lemon juice
- 2 tsp Vinetti's Crazy Cajun Seasoning
- 2 tsp Worcestershire sauce
- Salt your mixture to taste (at end)
- 1 1/2 cups Panko Bread Crumbs
( an unseasoned, course breadcrumb available at most supermarkets)
Cooking Instructions:
In a large bowl, combine the crab meat, mayonnaise, onion, celery,bell peppers, mustard, lemon juice, Cajun Seasoning, Worcestershire sauce, eggs and half of the bread crumbs.Combine by folding gently as not to break up the crab meat completely. Cover bowl and let rest in fridge for 30 minutes.Next form 8-10 patties (about 2" wide and about 1" thick). Place the remaining bread crumbs on a Sheet Pan. Carefully press each patty into the crumbs, coating both sides. Place the breaded patties on a large plate. . In a large Saute Pan over medium flame heat 3 Tbsp of vegetable oil until it begins to ripple in the pan (not to smoke point!). Place the crab cakes in the pan and cook for 2-3 minutes on each side, or until browned on the outside and hot in the middle. Check by inserting a sharp knife into the center of 1 cake. You may need to finish cakes in a preheated 400 degree oven for 5-7 minutes if not hot internally.
A great crab cake sauce
Ok so for a great tartar sauce (or remoulade) there are just a few simple ingredients. This one will consist of:
- 1 cup Helmans mayo
- 1 tsp. Tabasco
- 2 tsp. lemon juice
- 2 tsp. fine chopped garlic
- 2 tsp. fine chopped fresh thyme
- 1 Tbsp. chopped chives
- 2 tsp. kosher salt
Combine all ingredients in mixing bowl with wire wisp. May be used right away but best the next day!
