Polenta Cakes With Lobster Or Crabmeat And Roasted Pepper Sauce Recipes

Steps:

• In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
• What a corncake!!!!

Steps:

• For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown.
• For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
• Remove from the heat and stir in the cheese and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper.
• For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest.
• To serve: Add some of the polenta to a plate. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly ground black pepper.

Steps:

• In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry. Melt the butter and drizzle over the potatoes. Mix together with lemon juice.
• Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve hot with roasted vegetable salad.

Steps:

• For the crab or lobster filling: Heat olive oil and saute onions, garlic, peppers and mushrooms. Cook until vegetables are tender. Cool. Add lobster or crab, adding cream at the end to moisten. Adjust seasoning. Reserve for polenta cakes. For the polenta: Mix the cornmeal with the cold water. Bring to a boil, then cook over medium low heat for 20-25 minutes, stirring frequently so it doesn't stick. Add butter, cover and keep warm. For the cakes: Mix the seafood filling with the polenta. Season if needed with salt and cayenne. Cool slightly. Form into round cakes while still warm, and dust with bread crumbs. Chill. Saute cakes in olive oil, or brown in the oven on a lightly greased baking sheet. Serve on spoonful of red pepper sauce with sauteed corn. For the roasted pepper sauce: combine the peppers with the wine and stock. Bring to a simmer over medium heat, and cook until the peppers are tender and the liquid is reduced to one cup. Transfer to a food processor and puree until smooth. Adjust seasoning and consistency if needed.