"Recipes from the Chef's Kitchen"

Show 1010

Lyon Hall

3100 Washington Blvd.
Arlington, VA 22201
(703) 741-7636
www.lyonhallarlington.com


 

Matt Hall - Executive Chef


Maryland Crab Cakes

Ingredients:
1)
   1 Maryland crab
2)   1 egg
3)   ¼ cup dukes mayonnaise
4)   1 teaspoon Dijon mustard
5)   2 tablespoons chive
6)   1 teaspoon old bay
7)   1 teaspoon Dijon mustard
8)   1 cup Ritz cracker crumbs to bread

Preparation:

1)   Clean all shells from crab.
2)   In a separate bowl mix remaining ingredients except Ritz crackers.
3)   Fold crab into dressing.
4)   Mold crab cakes using Ritz cracker crumbs.
5)   Sauté crab cakes in butter or oil till 145 degree f. internal temperature.



Market Salad
(See the picture above)

Ingredients: 
1)
   1/2 cup shaved Fennel
2)   1/2 cup shaved Celery Root
3)   1/2 cup shaved Carrot
4)   1/2 cup shaved Cucumber
5)   2 quarts mixed Greens
6)   Dressing (see recipe below)

Preparation:
1)   Toss the dry ingredients.
2)   Mix the dressing through the salad.

The Dressing

Ingredients:
1)
  2 oz. Champagne Vinegar
2)   6 oz. Olive Oil
3)   1 tbs. Dijon
4)   1 tbs. chopped Thyme
5)   Salt and Pepper to taste 


Preparation:
1)    Mix the ingredients together.



Pan Roasted Duck
with Polenta and Blackberries


Ingredients:
1)   Two Duck Breasts

Preparation:

1)   Score and render.
2)   Cook to medium rare or 132 degrees F. in a cast iron pan

The Polenta
Ingredients:
1)   1 cup ground corn meal polenta
2)   1.5 cups milk
3)   1.5 cups water
4)   2 tablespoons butter
5)   1 tablespoon picked thyme
6)   Salt and pepper

Preparation:
1)   Bring milk and water to a boil.
2)   Pour in the polenta and continue to stir on low heat for 20 minutes.
3)   Fold in butter, thyme and salt and pepper.

The Dandelion Greens
Ingredients:
1)  
1 teaspoon shallots
2)   1 teaspoon garlic
3)   1 tablespoon olive oil
4)   Dandelion Greens

Preparation:
1)  
Sauté greens in oil with garlic and shallot..

The BlackBerry Gastrique
Ingredients:
1)   1 cup sugar
2)   1 tablespoon water
3)   ½ cup red wine vinegar
4)   1 cup red wine
5)   1 cup fresh blackberries
6)   1 tablespoon picked thyme
7)   2 tablespoons butter

Preparation:

1)   Bring sugar and water to a boil and cook until a light amber color.
2)   Add red wine vinegar and reduce by ¾.
3)   Add red win and black berries and reduce to a syrup.
4)   Add butter and thyme.
5)   Serve with duck over polenta and dandelion.



Good Eating!!!