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The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Crab Enchiladas
Enchilada:
1 each Large our tortilla
To taste Romaine Lettuce, chopped To taste Crab Meat
To taste Cheddar Cheese, shredded To taste Green Onion, chopped Pinch Cumin
Pinch Cayenne Pepper
Pinch Chili Powder
Tomatillo Sauce:
To taste Tomatillos, diced To taste White onions, diced To taste Salt and pepper
To Serve:
Sour Cream
Green Onions, diced Tomatillo Sauce
For the Enchilada:
• Place one Ortega chili in the middle of a large our tortilla. Sprinkle with chopped romaine lettuce, crab meat, shredded cheddar cheese, chopped green onions, a pinch each of cumin, cayenne pepper and chili powder.
• Roll and tuck ends.
• Place enchilada on a skillet and top with chopped tomatoes and
Crispy Maine Lobster Stuffed Squash Blossom with Roasted Corn Aioli Chefs Nancy Oakes & Dana Younkin
Lobster and Prawn Filling:
2 cups Maine Lobster, cooked, picked and coarsely chopped 2 cups Prawns, cleaned and coarsely chopped
4 oz Cream Cheese
1 1/4 cup Shallots, minced
1/2 cup Leeks, thinly sliced and thoroughly rinsed Zest of one Lemon
1 tbsp fresh Thyme, picked and chopped
2 tbsp fresh Basil, chiffonade
4 tbsp whole unsalted butter
Kosher Salt and Black Pepper, freshly ground 16 Zucchini Blossoms, stamens removed
Roasted Corn Aioli:
2 Yolks, preferably Jidori
1 1/2 tsp White Balsamic Vinegar
1 tsp White Wine Vinegar
Juice from 1/2 Lemon
2 tbsp Freeze Dried Corn
2 cups Corn, seared/charred (see note below)
1/2 tsp Black Pepper freshly ground
1 tbsp Dijon Mustard
1/2 tsp Dry Mustard
1 1/2 cup mild tasting oil like Canola or pure Olive Oil 1/2 cup Extra Virgin Olive Oil
Kosher Salt to taste, about 1-2 tsp
Beer Batter:
1 cup Cake Flour
1/3 cup Cornstarch
1 tbsp baking powder
1 1/2 tsp Kosher Salt and Black Pepper, freshly ground
1 cup Beer (use a pale ale or summer brew for a mild tasting batter)
Frying:
Oil for frying, mild tasting, high temperature tolerant
For the Lobster and Prawn Filling:
• In a medium sauté pan over medium heat, melt the butter until foaming, then add the shallots and leeks, and sweat for
3 minutes or until translucent. Add the chopped prawns and continue to cook, stirring the mixture, until the prawns are cooked through, another 2 minutes, season with S&P. Remove from the pan to cool. Toss together the cooled prawn mixture, the chopped lobster, cream cheese, lemon and herbs. Season with S&P. Place the mixture in a piping bag or use a teaspoon to stuff the squash blossoms. Fill the squash blossoms with an appropriate amount of lling so that the blossom encloses the lling. Refrigerate until ready to fry.
shredded cheddar cheese.
• Repeat with additional tortillas, if desired.
• Bake at 375 °F for ve to six minutes.
For the Tomatillo Sauce:
• Combine diced tomatillos, diced white onions, salt and pepper in a pan and boil for ten minutes.
• Puree in a blender until smooth.
To Serve:
• Top with sour cream, diced green onions and tomatillo sauce.
Recipes