"Recipes from the Chef's Kitchen"

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Exquisite Seafood and Sushi

20789 Great Falls Plaza
Sterling, Virginia

COO and Corporate Chef Richard Beckel - Right
Chef Nathan Lewis Copeland - Left

  Maryland Crab Soup
(serves 4)
1)   1 1/2 qt. Rich Chicken Stock
2)   6 oz. White Onion - diced small
3)   6 oz. peeled Carrot - diced small
4)   4 oz. Leeks (White part only) - diced small
5)   18 oz. Bag of mixed Frozen vegetables
6)   Old Bay Seasoning
7)   Salt and Pepper
8)   1 tbs. chopped Garlic
9)   Fresh Thyme
10) 1 Bay Leaf
11) 8 oz. diced Yukon Gold Potato (blanched)
12) 1 box of chopped Tomato (Pomi preferred about 25 oz.)
13) 1 lb. of Jumbo Lump Crabmeat
14) Cooking Oil (Vegetable or Grapeseed)

1)   In a pot sweat your fresh mirepoix vegetables, carrots and onion first, then
       the rest.  Add your fresh herbs to activate them.  (The frozen vegetables
       are your garnish).
2)   Deglaze with your chicken stock and your tomato product.  Simmer.
3)   Add your seasonings and adjust to your taste.  When a full taste is there,
       add your potatoes, mixed frozen vegetables and your crabmeat.  Simmer.
4)   Adjust seasoning and serve immediately.

Planked Salmon with a Grain Mustard Sauce

The Planked Salmon
1)   6 oz. boneless and skinless Salmon Filet with blood line removed
2)   1 Ceder Plank
3)   Cooking Oil
4)   Oven preheated to 350 degrees
5)   Teflon Pan

1)   Place an oiled plank into the oven for ten minutes.
2)   Season your fish filet, sear the salmon in a teflon pan, and once seared place
       in the oven on the plank.
3)   There cook until desired degree of doneness is achieved...about 8 to 12
4)   When finished, remove from the plank and plate immediately.

The Mustard Sauce
1)   1 cup of Chicken Stock
2)   1 minced Shallot
3)   1 clove of minced Garlic
4)   2 oz. Sherry Vinegar
5)   chopped fresh Thyme
6)   chopped fresh Sage
7)   Salt and Pepper
8)   1 cup of Heavy Cream
9)   Grain Mustard to taste

1)   Sweat shallots and garlic in a saute pan of seared fish.
2)   Add herbs and deglaze with vinegar.
3)   Reduce to about 80 percent.
4)   Add mustard and chicken stock.
5)   Season with salt and pepper.
6)   Reduce by half and finish with some heavy cream.
7)   Garnish with fresh herbs.
8)   Recommended vegetables to accompany this fish are potatoes or asparagus.

Apple Wrap

1)   3 Green Apples - diced small
2)   1 Anjou Pear - diced small
3)   2 oz. Dark Raisins
4)   2 oz. Light Raisins
5)   4 oz. Unsalted Butter
6)   8 oz. Apple Juice
7)   2 oz. Granulated Sugar
8)   Arrowroot as needed
9)   1 package Spring Roll Pastry
10) 1 Egg

1)   Combine apples, pears and raisins with butter and sugar in a sauce pan on
       medium heat until caramelized, stirring occasionally.
2)   Deglaze the apple mixture with the apple juice.  Bring up to a simmer and
       whisk in the slurry of arrowfoot.  Then thick, place in the refrigerate.
3)   Using a damp towel wipe down your work space.  Put a sheet of spring roll
       on the damp surface leaving 2 inches hanging over the edge.  Take on
       tablespoon full of apple mix and place it on the spring roll close to the edge
       that is hanging off the table.  Proceed to lift the hanging portion over the
       apple mix and gently begin rolling the apple mix in the spring roll wrapper.
       Take the corner you have hanging and bring it up and center it with the
       opposite corner.  Pull back forming your roll and proceed to roll keeping
       constant pressure on the mix so your roll will be tight.
4)   When you have rolled and spring rool twice, apply your egg yolk lightly on
       the free end of the spring roll wrapper.  Fold the ends on to the body of the
       spring roll and finish rolling.
5)   Let the spring roll set for fifteen minutes to make sure the egg yolk has sealed
       the spring roll.
6)   Deep fry at 350 degrees.

In the Studio Kitchen with Richard Beckel
(left) and Lindsey Gustin (right)

Good Eating!!!