RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
- Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
- Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
- Form the smoked salmon into rosettes.
- Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
- Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.
CHIVE CAKES
The Chinese were in Vietnam for a long time and this is actually a dim sum dish. It's awfully good, so we put it on the menu at my restaurant. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
- In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
- For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
- Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
- Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
- Serve with both hot Sriracha and soy sauce for dipping.
CORNCAKES WITH CAVIAR
These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings (as a first course)
Number Of Ingredients 14
Steps:
- Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
- Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram
CORNCAKES WITH CAVIAR
Steps:
- Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and cornmeal, stirring to blend well.
- Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 32 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 668 milligrams, Sugar 12 grams, TransFat 1 gram
CORN CAKES AND CAVIAR
Categories Fish Vegetable Appetizer Bake Winter Parade Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
- 2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
- 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.
CORN CAKES WITH CHRISTMAS CAVIAR
Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes 32 cakes
Number Of Ingredients 15
Steps:
- Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside.
- In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter.
- Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.
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