Uni Bisque With Crab Salad Food

HERB CRAB SALAD MAKI-SUSHI

Steps:

• In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
• Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.

WATERCRESS SALAD

Steps:

• In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

CAESAR TOFU SALAD

Steps:

• In a food processor, pure the garlic, anchovies, olives and mustard. Add the tofu and lemon juice. With machine running, drizzle in the olive oil and season.
• Toss with dressing and serve on chilled oval plates. Garnish with cracked black pepper and optional pizza flavored goldfish.
• Beverage: Iced black tea

COLOSSAL CRAB ASPARAGUS BISQUE

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SAUTEED CALAMARI SALAD

Steps:

• In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
• Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990

SCALLOP BISQUE

Steps:

• In med saucepan, sauté onion in melted butter until softened.
• Blend flour into butter mixture and gradually add milk, stirring constantly.
• Continue cooking and stirring until thickened.
• Add salt, pepper, garlic, bay leaf and scallops.
• Cook over low heat 15 minutes.
• Remove bay leaf and serve.

CRAB BISQUE

Steps:

• Cut white portion and 1 inch of light green portion of each leek into thin slices. Melt butter in large skillet on medium heat. Add leeks; cook and stir 5 min. or until crisp-tender. Stir in all remaining ingredients except VELVEETA.
• Bring to boil; cover. Simmer on low heat 15 min. or until potatoes are tender.
• Add VELVEETA; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.