"Recipes from the Chef's Kitchen"

Show 703

Jack's
Restaurant and Bar
1527 17th St. NW
Washington, D.C. 20036
202-332-6767

Herbert Kerschbaumer - Executive Chef/Owner


Avocado Frape

Ingredients:
(serves 4)
1)   2 Ripe Avocados
2)   Two 10 oz. Orange Juice
3)   4 tsp. Powder Sugar
4)   1 Mint-stem

Preparation:
1)   Blend avocados, orange juice and powder sugar for 1 minute and serve it cold.
2)   Decorate with mint leaves.


Garlic Shrimp

Ingredients:
(serves 1)
1)   6 Shrimp
2)   1 tsp. Shallots
3)   tsp. Garlic
4)   1 cup of White wine
5)   1/4 cup of Cream
6)   tsp. Butter
7)   1/4 Diced Tomato
8)   1 tsp. Basil
9)   4 oz. Baby Greens

Preparation:
1)   Saute garlic and shallots in butter, add Shrimp and saute for 1 more minute.
2)   Add white wine and cream.
3)   Remove the shrimp from the sauce.
4)   Reduce the sauce for 1 minute and add diced tomato and basil.
5)   Pour the sauce over the shrimp.
6)   Serve on a bed of baby greens.


Mussels

Ingredients:
(serves 1)
1)   1 lb. Mussels
2)   1 Blood orange
3)   1 Lemon
4)   1 Lime
5)   1 tsp. Shallots
6)   tsp. Garlic
7)   cup of White Wine
8)   cup of Cream
9)   tsp. Butter

Preparation:
1)   Saute shallots and garlic in butter.
2)   Add Mussels, white wine and steam for 2 minutes.
3)   Add cream and blood orange filets, lime filets and lemon filets.
4)   When all mussels are fully opened, serve in a bowl.


Soft Shell Crab

Ingredients:
(serves 1)
1)   2 Soft Shell Crabs
2)   Salt
3)   Pepper
4)   cup of Flour
5)   1 soupspoon of Olive Oil
6)   1 tsp. Butter
7)   1 tsp. Capers
8)   Lemon

Preparation:
1)   Put salt and pepper over the Crab and toss Crab in the flour.
2)   Saute Soft Shell Crab in Olive oil and butter  for about 3 to 4 minuts or until
       nice and brown on both sides.
3)   Remove soft Shell Crab from the pan.
4)   Deglaze pan with teaspoon of butter.  Then add capers and lemon juice.
5)   Pour the sauce over the Soft Shell Crab.


Pineapple Carpaccio

Ingredients:
(serves 1)
1)   3 Slices of Pineapple (thinly sliced)
2)   1 scoop of Vanilla Ice Cream
3)   1 pint of Strawberries
4)   2 oz. Grand Marnier

Preparation:
1)   Put 3 slices of pineapple (thinly sliced) on a plate.
2)   Blend pint of strawberries and Grand Marnier for 1 minute.
3)   Pour the sauce over the pineapple.
4)   Add 1 scoop of vanilla ice cream in top of it in the center of the plate.
5)   Decorate the ice cream with strawberries.



Fresh Fish used in some of the recipes at Jack's Restaurant and Bar - Left
Lindsey Gustin and Herbert Kerschbaumer in the studio kitchen - Right


Good Eating!!!