|By W.DeBord on Tuesday, March 06, 2001 - 01:52 pm: Edit|
Sorry, just a home cooking question..not work related, doesn't have to be perfect. I'm looking for a sauce (made with simple ingredients on hand at home)to serve with crab cakes....all my books list tartare sauce and I thought I had a holandaise based sauce at a restuarant that was great but I can't remember how it varied. Any ideas?
|By Peachcreek on Tuesday, March 06, 2001 - 04:26 pm: Edit|
Heres' one to try:
Reduce white wine till au sec, add cream, fresh minced garlic, a few capers, allow to reduce, add a squeeze of fresh lemon, and some fresh chopped parsley. Grate a little fresh nutmeg over the top.
A little fresh pepper, and there you go.
Another one to try: Fine chopped procuitto, with shallots and a few sliced mushrooms, white wine, cream, lemon, parsley,garlic, seasoned with a little fresh chopped thyme. I would do this one in the same pan that the cakes were fried up in, utilizing the oil and crumbs that come off the cakes, as long as they aren't burned. I like both of these recipes on potato pancakes, they should be great on crabcakes. Bon Appetit. Unsolicited wine suggestion: Muscadet.
|By Chady2k (Chady2k) on Tuesday, March 06, 2001 - 05:09 pm: Edit|
If you are looking for Hollandaise based sauce, prepare a simple Hollandaise sauce and add a small ammount of tarragon reduction,tomato paste, and a splash of heavy cream for a sauce Choron. Great with crab cakes.
|By chefgbs on Wednesday, March 07, 2001 - 03:01 am: Edit|
How about relishes? Black bean or black bean and corn works well. Different flavored mayonnaises will also work such as roasted garlic, saffron and chive, etc.
|By W.DeBord on Wednesday, March 07, 2001 - 07:51 am: Edit|
Thanks everyone! Everyone sounds great, Peachcreek your making me hungry!
I love slightly complex mayo sauces....I've tasted several at a great Chicago tapas restaurant Cafe Ba-ba-Reeba (a brillant restaurant, a must for any out of towners!). I love this type of cooking, would you know of any (really good) cookbook on this topic?
For now I have the ingred. for charon at home...I used to love that on scallop mousse, oh yum! Thanks!
|By cynsny on Wednesday, March 07, 2001 - 09:08 am: Edit|
There was a book out in the market several years ago called "TAPAS". I read it, and they sounded great. I think it's still in print, look in ethnic cooking at the local bookstore.
|By Chris on Wednesday, March 07, 2001 - 04:57 pm: Edit|
This may sound like cheating but try Deaan Martin's oriental sauce. I serve it with calamari and my customers are always asking for the recipe. I just lie and tell them that I won''t even tell my wife how I came up with it.
|By W.DeBord on Thursday, March 08, 2001 - 07:34 am: Edit|
I've heard of Dean Martin but not a sauce named after him??????Where do you buy this?
|By Chris on Thursday, March 08, 2001 - 02:15 pm: Edit|
I get it from my seafood purveyor. Steamboat Seafood in steamboat CO
|By Peachcreek (Peachcreek) on Thursday, March 08, 2001 - 03:51 pm: Edit|
Another good way to do it:
Glaze: rice vinegar, soy sauce, a dab of honey, chopped garlic, fresh chopped sorrel, fresh chopped chervil, chopped green onion. Boil liquids together, add cornstarch to barely thicken, add the chopped stuff.
Topping: mayo, anchovie paste, lemon pepper. Mix together to make a compound mayo.
Fry up the crabcakes, when done, rermove from pan, place on sheetpan, top with mayo topping, and broil till the mayo begins to brown and get puffy. Put a little spoon of glaze on plate, put the browned crabcake in the middle. Be careful! These things can be addictive.
|By W.DeBord on Friday, March 09, 2001 - 07:20 am: Edit|
Chris you work in CO! And you can afford to live there too....You lucky dog!!!!!!!!!In two weeks I'm going skiing at Winterpark. Haven't been there in 12 years....where's a good place to eat around there (preferable not a big tourist trap)?
Peachcreek which side of the kitchen do you work...pastry or cooking? Sometimes I really miss the cooking, but I'm too lazy to buy all the ingred. and do all the prep for a home dinner. It is addictive...I love good food!
|By SusanM on Friday, March 09, 2001 - 02:45 pm: Edit|
I like a Chipotle Remoulade, minus the gerkins. Has a nice bite to it.
|By Chady2k (Chady2k) on Friday, March 09, 2001 - 03:26 pm: Edit|
I live near and would like to converse w/ you. I am not a salesman and would like to speak. You can e-mail me at Entwisc@jcdc.jobcorps.org
If nothing else about the fishing....
|By Chris on Friday, March 09, 2001 - 05:11 pm: Edit|
I live in Winter Park. I would eat at the resturant on the ridge. Tell marvin chris sent you. Let's hook up and make some turns!!
|By W.DeBord on Saturday, March 10, 2001 - 08:25 am: Edit|
Restaurant on the ridge, is that on the mountain or town? Any other places to eat...?
We went to "Grandma's" or something close to that where you wait three hours for breakfast. It was good, but forget the wait!
Where do the locals eat? I won't tell anyone else...please????
Also, who does a good tune-up?
|By Chris on Saturday, March 10, 2001 - 03:53 pm: Edit|
Rest on the ridge is in fraser up in the meadowridge clubhouse. For breakfast I would go to Carver's, It's right behind Cooper Creek plaza in downtown WinterPark. As far as eating on the mountain I would suggest Club Car on the Jane side. Tell Alicia or Ron: Chef Chris sent you they might ask for the five bucks I owe them but other than that they'll take care of you. As far as a good tune is concerned; the snow is so good you won't need one. Save your money and eat at Carolines in Grand Lake. 15 miles north of winterpark but worth the drive. I'd suggest my dinningroom but we close on Fri the 16th and then it's ski time for me.
|By W.DeBord on Monday, March 12, 2001 - 08:07 am: Edit|
Thanks a bunch Chris!!!
Do you guys laugh at all the tourists struggling to find a place to eat? The "main street" restuarants are always the worst... It always makes us think we should open a place in a mountain town.
It's pretty wierd your place is closed during spring break time...isn't that unusual?
|By Chris on Monday, March 12, 2001 - 11:45 am: Edit|
We don't really attract the spring break crowd. When you come out we'll have to have a cocktail at the club car and trade work horror stories.
|By W.DeBord on Wednesday, March 14, 2001 - 08:03 am: Edit|
Great! Where and when?
P.S. You know I'm a (almost) 40 year old married lady, right? I'm not a hot boarder chick or a bump skier...yet!!!
|By Chris on Wednesday, March 14, 2001 - 06:39 pm: Edit|
Boarder chicks make me sick (they never shower). Just tell me the dates of when you'll be out and we can set up a time. I'll teach you and your husband how to ski bumps.
|By W.DeBord on Wednesday, March 14, 2001 - 10:09 pm: Edit|
We fly in on the 17th and out on the 23rd. My husband "says" he can ski the bumps...although I've never seen that! Personally ....no way, catching air to me is just catching my breath! I have to stand on my feet when I return to work and a whole body cast might be hard to work in.
I didn't learn how to ski until I was into my 30's in the MID-WEST! I probably could do blacks but I'm chicken to try. I JUST got a new pair of Dynastar speed sx and my husband keeps lecturing me that I "can't ski like a old lady in those or I don't deserve them".....AHHHHHHH, they're way better skis than I can handle!
hey, nice weather forecast....yesterday it was 14 for the high...that's not my idea of spring skiing.
|By Chris on Thursday, March 15, 2001 - 06:20 pm: Edit|
Spring my A@% Today I skied 15 inches of fresh, It's winter again. I'll be at the Club Car at noon on Mon the 19th. I'll be easy to spot; I'll be the worst dressed and the only person drinking Grand Mariner that early. See you guys there.
|By W.DeBord on Friday, March 16, 2001 - 06:59 am: Edit|
The weather forcasts don't even mention the 15in (that's nothing), they are saying you can expect some heavy snow today and tommarrow though!HA!!!
I hope their isn't chain law getting up there....we rented a cheap little car.
I don't have alot of experience in powder, I've skied ice more than anything. I tend to think I don't relax enough through it? It slows you down too much and then your not agressive enough to move properly??
Actually I think snow days really highlight the skiers clearly, you have your "wantobes" who don't have any snow on them and your locals (who kick snow in our faces) that look like flying snowmen...laughing the whole way down the run:)
Chris what age group are you in and what color is your jacket?
|By Chris on Friday, March 16, 2001 - 01:17 pm: Edit|
Mid thirties and my jacket looks like spumoni(italian ice cream)
|By W.DeBord on Thursday, March 22, 2001 - 08:54 am: Edit|
Chris....A million apologies!!!! I was there, but my husband got kind of weird over the idea of me actually meeting someone from the internet. I'm truely sorry, I hate being rude!
We ate at Carvers several times...Thanks! We did look for the Restaurant on the Ridge...couldn't figure that out (drove around and around). We got one really really bad lunch on the hill and brought our lunch after that. Do you eat at the Pizza/Pasta place on route 40 (they hang dollar bills all over the walls)? We thought it was a good place to relax with-out caring about hat hair and a pretty great value (food was decent too).
P.S. The snow and weather was as perfect as you could ever hope for!!!! I'll miss Sleeper (my favorite run) it was really fun.
|By Chris on Wednesday, March 28, 2001 - 06:08 pm: Edit|
No worries, I hadn't been in clubcar for a month so it was nice to catch up with some old friends and have a few on the house. Just out of curiousity where did you have the bad lunch on the mountain? I'm wondering if it was where I used to work.
|By chefmama on Saturday, April 21, 2001 - 10:55 pm: Edit|
my favorite sauce on crabcakes is so simple, mix 1/2 c mayo with a heaping teaspoon of pesto, I usually have pesto in the freezer in the winter that I make with my huge basil crop, or in a pinch I have bought it. in summer I make fresh pesto regularly with various kinds of basil. (I love cinnamon basil and thai basil- they are so flavorful)