"Recipes from the Chef's Kitchen"

Show 579

Sea Catch Restaurant and Raw Bar
1054 31st Street NW (at Canal Square)
Washington, D.C.

Jeffery Shively - Executive Chef

Grapefruit and Hazelnut Salad
with Pomegranate Dressing

The Salad
1)   Mesclun Greens
2)   Touch of Hazelnut Oil
3)   Coarse chopped Hazelnuts
4)   Sliced fresh Avocado
5)   Fresh Ruby Red Grapefruit segments
6)   The Pomegranate Vinaigrette (see recipe below)

1)   Very lightly mist Mesclun greens with hazelnut oil and toss in the
       pomegranate vinaigrette.
2)   Sprinkle salad with coarse chopped hazeluts.
3)   Garnish with sliced fresh avocado and fresh ruby red grapefruit segments.

The Pomegranate Vinaigrette
1)   1 cup Pomegranate Syrup
2)   2/3 cup Honey
3)   1 quart Red Wine Vinegar
4)   3 quart Soy Oil
5)   Salt and Pepper to taste

Mix all the ingredients together.

Sauteed Soft Shell Crabs on Haricot Verts
with Roasted Red Peppers, Toasted
Pecans and Citrus Butter Sauce

The Soft Shell Crabs
1)   4 Whole Soft Shells - cleaned
2)   4 tbs. Flour
3)   Salt and Pepper to taste
4)   2 tbs. Vegetable Oil
5)   1 tbs. butter

1)   Season the crabs with salt and pepper, then sprinkle with the flour, shaking
       off any excess flour.
2)   In a large saute pan, heat the oil and butter over medium high heat.  When
       the butter begins to froth, add the crabs and cook for about 3 minutes.
       Turn the crabs and cook an additional 2 minutes.

The Sauce
1)   1 cup Orange Juice
2)   1/2 cup White Wine
3)   2 Shallots - sliced
4)   2 sprigs Fresh Thyme
5)   3 tbs. Heavy Cream
6)   1/2 cup Unsalted Butter - diced
7)   Salt and Pepper to taste.

1)   Place the orange juice, shallots, wine and thyme in a medium saucepan over
       medium heat and reduce by 2/3.
2)   Add the heavy cream and reduce for 2 minutes.
3)   Slowly incorporate the butter while stirring.  Season with salt and pepper.
4)   Strain the sauce and hold until later.

The Haricot Verts
1)   12 oz. Haricot Verts (small string beans) - cleaned and blanched
2)   3 Red Pepper - roasted, peeled and diced
3)   3 Shallots - diced
4)   2 tbs. Butter
5)   Salt and Pepper to taste
6)   1/2 cup Pecans - toasted and chopped

1)   In a large saute pan heat the butter over medium heat.
2)   Add the shallots and cook for 1 minute.
3)   Add the haricot verts and peppers and cook for an additional 2 minutes.
4)   Season with salt and pepper.
5)   The pecans will be used in the assembly.

Final Assembly
1)   Arrange the haricot verts in the middle of four plates.
2)   Spoon sauce around the haricot verts.
3)   Sprinkle the pecans over the haricot verts.
4)   Place a soft shell crab on top.

Good Eating!!!