"Recipes from the Chef's Kitchen"

The D.C. Dining Society
202-265-0477
CHEFMARTYDC@AOL.COM
www.dcdiningsociety.org

Marty Pearl - Executive Chef

Ingredients:
1)   Several Eggs
2)   Mayonnaise and Lemon Juice
3)   Caviar, Small Shrimp, Baby Scallops, Crabmeat etc for topping
4)   Chives, Lemon Rind, Paprika for garnish

Preparation:
1)   Put eggs in pan of cold water and bring to boil.
2)   Remove from heat, cover and let stand 12 minutes.
3)   Drain and cover with cold water and ice.
4)   Peel, cut in half lengthwise with a small slice from each bottom to keep the
       whites from rolling on the plate, and remove yolks. (note: fresh eggs don't
       peel neatly- easier to use some that have been in the fridge a week or so.)
5)   Mash 2 parts yolk with one part mayonnaise and a little lemon juice.
6)   Place mixture in plastic sandwich bag with small corner cut off.
7)   Use bag as pastry bag and squeeze mixture back into eggs.
8)   Top with caviar, small shrimp, baby scallops, crabmeat, etc.
9)   Garnish with chopped chives, lemon rind, paprika, etc. depending on color
       of topping.
10) You can add other spices and ingredients to the yolk mixture if you wish,
       but I prefer not to mask the flavor of the toppings.
11) Serve with medium dry sparkling wine.  We chose a wonderful
       J.Schram 2001.

Ingredients:
1)   Flour
2)   Vegetable Oil
3)   Chopped Onions, Celery and Green Bell Peppers
4)   Chopped Garlic
5)   Salt, Pepper Bay Leaves, Cajun Seasoning Mix, Worcestershire Sauce,
      Hot Pepper Sauce, Fish Stock, Shrimp Stock or Crab Stock or Chicken
      Stock
6)   Halved or quartered Blue Crabs
7)   Chopped Tomatoes or crushed Tomato Juice
8)   Beer
9)   Chopped Okra
10) Crawfish
11) Shrimp
12) Oysters and Oyster Liqueur
13) Precooked Crabmeat
14) Long Grain Rice
15) Chopped Scallions and Parsley

Preparation:
1)   Cook equal parts flour and vegetable oil over low heat in your heaviest
       large pot for 30 to 40 minutes whisking constantly.
2)   When the roux darkens to about the color of peanut butter,  add chopped
       onions, celery, and green bell peppers.  Then continue to sweat that trinity
       on low heat for about 10 minutes still stirring (now with wooden spoon).
3)   Add chopped garlic and stir some more for about five minutes or until
       neighbors start arriving when they smelled the aroma.
4)   Add salt, pepper, bay leaves, Cajun seasoning mix, Worcestershire sauce,
       hot pepper sauce, fish stock. shrimp stock, or crab stock (chicken stock
       works in a pinch).
5)   Stir some more.
6)   Add halved or quartered blue crabs, chopped tomatoes if you have good
       ones in season- otherwise canned crushed in juice works fine.
7)   Add one beer, stir again and raise heat just a bit.
8)   Simmer uncovered for the time it takes for two cooks to finish the six pack
       while arguing politics and listening to Zydeco music...checking regularly to
       make sure nothing is burning and yup, stir occasionally.
9)   Now get back to work: if the gumbo has thickened too much you can add
       more of any of the above liquids or some water.
10) If it seems too thin you can add some tomato paste. Taste now and adjust
       seasonings.
11) Add chopped okra (frozen works fine) and crawfish.
12) Simmer 15 minutes while stirring.
13) Add shell and head-on shrimp, simmer 5 minutes, add oysters and oyster
       liqueur.  Then simmer for two minutes.
14) Add pre-cooked crabmeat.
15) Remove bay leaves.
16) Serve on top of long grain rice.
17) Sprinkle with chopped scallions and parsley.
18) Serve with beer and hot pepper sauce.

Ingredients:
1)   One large cut of Prime Rib Beef
2)   Pepper and Salt
3)   Red Wine or Beef Stock for basting
4)   Washed skin-on whole or quartered Baking Potatoes, peeled quartered Onions,
       Root Vegetables like Carrots, Rutabagas, Parsnips, Turnips, etc. (washed
       and/or peeled as appropriate), a few whole peeled Shallots, and peeled Garlic
       Cloves

Preparation:
1)   Cover all sides with cracked pepper and salt.
2)   Stand in roasting pan on bones so melted fat drips away from meat.
3)   Roast 1/2 hour at 450 degrees f.
4)   Reduce heat to 375 degrees f. and continue cooking until internal temp reaches
       120 degrees f. for medium rare.
5)   You can baste roast a few times during this period with pan drippings and red
       wine and/or beef stock.
6)   Remove from roasting pan and let rest on platter or carving board loosely
       covered in aluminum foil for 20-30 minutes before slicing.
7)   Add washed skin-on whole or quartered baking potatoes, peeled quartered
       onions,  root vegetables like carrots, rutabagas, parsnips, turnips, etc.
       (washed and/or peeled as appropriate) a few whole peeled shallots, and peeled
       garlic cloves to roasting pan during last hour or so of roasting (time depends
       on size of vegetable pieces) turning occasionally to coat in pan drippings.
8)   Serve with big bold red wine...our selection was the spectacular J. Davies
       2005 Cabernet Sauvignon.