KANSAS CITY, Mo. — Looking for the perfect dinner and dessert duo? Chef Matt Chatfield of Tallgrass Creek Senior Living and Karli Ritter cooked up the perfect combo that will excite your taste buds.
Moroccan crab cakes
1 tablespoon olive oil
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
2 scallions, white and tender green, thinly sliced
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cardamom
1/2 cup heavy cream
1/2 pound jumbo lump crabmeat, picked over
1 cup Japanese bread crumbs (panko) or coarse stale bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/2 teaspoon finely grated lemon zest
Pinch of cayenne pepper
1/4 cup canola oil
1.Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about
2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
2.Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
3.With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
4.Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the cilantro-orange dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.
3 cups vanilla bean ice cream (chef chose Belfonte band)
1/2 c Nutella (more or less to your taste preference)
1/2 c milk
(optional) Nutella filled donut
Blend all ingredients until you get the consistency you like. Top with donut and put straw through donut and enjoy.