Showing posts with label jazz kitchen. Show all posts
Showing posts with label jazz kitchen. Show all posts

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.

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