Friday, July 22, 2011

Recipe: Crab Ravigote and California Avocado Napoleon (Chef Darrin Finkel, Jazz Kitchen)

It was California Avocado Week in Downtown Disney Anaheim 3 weeks ago, and the chefs from each restaurant held an avocado cooking demo and sampling. I attended one where Chef Darrin Finkel from Jazz Kitchen cooked up a New Orleans-inspired crab ravigote and california avocado napoleon and here's the recipe for you to try at home. Remember the California avocado season only lasts until the fall, so hurry to enjoy it!

Crab Ravigote and California Avocado Napoleon
by: Chef Darrin Finkel. Jazz Kitchen, Downtown Disney, Anaheim, CA
yields about 2 1/2 cups

1/2 Large California Avocado

Lime
3 oz Blue Crab meat. Picked and free from the shells
2 oz Chipotle Ravigote (see below)

Crab Ravigote and Avocado Napoleon

Optional garnish:
Heirloom tomato salad (see below)
11/2 oz pepper coulis (see below)
Pinch micro salad greens

Dice avocado into small pieces. Squeeze lime juice on avocado, season with salt and pepper. Using a ring mold, press diced avocado on the bottom of ring mold. Gently toss crab meat with the chipotle ravigote sauce, season with salt and pepper. Spoon crab directly on top of avocado and press down gently until they are molded together. Remove ring mold and garnish dish with heirloom tomato salad. For additional garnish, squeeze 3 dots of pepper coulis around avocado crab mold. Top with micro greens.


IMG_1888
Chipotle Ravigote
2oz capers
2 tbs prepared horseradish
2 cup mayonnaise
1 fl oz Dijon mustard
1 tbs Crystal hot sauce
1/2 tsp Worcestershire sauce
1 lime, juiced
1/2 tsp red wine vinegar
1/2 tsp sugar
2 shallots, chopped
2 cloves of garlic, chopped
1/4 bunch of parsley (leaves only)
1/2 tsp tarragon
1/2 Chipotle pepper
1/2 red bell pepper, finely diced
Salt and pepper to taste

In a food processor, puree the shallots, garlic, parsley, chipotle pepper, lemon juice, sugar, red wine vinegar and half of the capers. Mix in the mayonnaise, mustard, red bell pepper, horseradish, hot sauce and Worcestershire sauce. Top with the remaining capers and season with salt and pepper.

Heirloom Tomato Salad
3 oz mixed baby heirloom tomatoes
1/2 tsp balsamic vinegar
1 tsp olive oil
1 basil leaf, chiffonade
Salt and pepper to taste
Cut the tomatoes in half. Combine balsamic, olive oil and basil in a mixing bowl. Drizzle over tomatoes. Season with salt and pepper to taste.

Smoked Pepper Coulis
3 red bell peppers, smoked, seeded, and peeled.
2 oz olive oil
1 shallot, roasted
2 tbs rice wine vinegar
1/3 Chipotle pepper
Salt and pepper to taste
Combine peppers, shallot and rice wine vinegar in a food processor or blender. Puree until smooth. Slowly add olive oil. Season with salt and pepper to taste.

1 comments:

Monarch

All of these dishes look delicious! Especially the heirloom tomato salad!

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