"Recipes from the Chef's Kitchen"

Show 481

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Chef Bob Thomas

Green Bean Salad with
Balsamic-braised Pearl Onions
(Serves 4)

Ingredients:
1) 1 lb. Green Beans
2) 2 cups Pearl Onions
3) 1/2 cup plus 2 tbs. Olive Oil
4) 1 cup Balsamic Vinegar
5) Sea Salt, crushed
6) White Pepper
7) 1 Shallot

Preparation:
1) Wash and trim ends of green beans. Set aside
      the green beans. Wash and peel the pearl onions.
      Set aside.
2) Bring a large pot of water to a boil. Drop in
      green beans; cook for only 1 1/2 minutes so they
      remain crispy, light and happy. Drop into ice
      water to cool and drain. Set those in the
      refrigerator.
3) Heat a saute pan and add 2 tbs. olive oil. Saute
      the onions until they get a little color. Take pan
      off heat, let rest a minute. Add 1 cup balsamic
      vinegar. Return to low heat, cover and let
      simmer 5 minutes. Remove from heat and set
      aside.
4) Dice the shallot, add only the vinegar from the
      onions, 1/2 tsp. sea salt and a couple of dashes
      of white pepper. Whisk in 1/2 cup olive oil.
      Toss the green beans and pearl onions with
      the vinaigrette.
5) Serve at room temperature or chilled.

Soft Shell Crab on Panzanilla Salad

Ingredients:
1) 4 Soft Shell Crabs, cleaned
2) 1 French Baguette
3) 2 Fresh Tomatoes
4) 1 bunch Fresh Basil
5) 1/2 cup Balsamic Vinegar
6) 1 Red Onion
7) 1 1/2 cups plus 2 tbs. Extra Virgin
Olive Oil
8) 1/2 tsp. Sea Salt, finely ground
9) White Pepper
10)1 cup Flour
11)1 cup Black Olives, pitted

Preparation:
1) Dice the baguette with crust on. Lightly toast
      until dry but not crunchy. Put into a bowl
      and set aside. Julienne the tomatoes, reserving
      the liquid for the vinaigrette. Finely julienne
      the basil (into long ribbons) and thinly slice
      the red onion. Set aside.
2) Take the reserved tomato juice, add 1/2 cup
      balsamic vinegar, 1/2 tsp. salt and several
      dashes of pepper. Whisk in 1 1/2 cups olive
      oil. Toss with bread, 1 cup black olives, and
      all above and let sit.
3) For the crabs: Salt and pepper the outside of
      the crab. Dredge each with flour; then shake
      off the excess. Heat saute pan, add 2 tbs. olive
      oil. When hot, place each crab, top shell-side
      down, and cook for 2 minutes. Turn over.
      Cook other side 30 seconds. Remove from
      heat and drain on paper towel.
4) Spread salad artfully on plate; set crabs on top.

Fresh Strawberries with Balsamic Sauce
(Serves 4)

Ingredients:
1) Balsamic Vinegar
2) 2 pints Fresh Strawberries, washed and
hulled
3) 1 pint Heavy Cream

Preparation:
1) Take a cool saute pan. Add 2 cups
      balsamic vinegar. Bring to a boil; reduce
      to a simmer and reduce until it coats the
      back of a spoon, like a syrup.
2) Whip the cream until thick. Set aside.
3) Clean core and half the strawberries.
4) Put a 1/2 tbs. balsamic in bottom of a
      parfait or martini glass, add the strawberries
      and a dollop of fresh whipped cream. Serve
      this piece of heaven - adapted from my day
      with Paul Bocuse!

Good Eating!!!