KANSAS CITY, Mo. -- As part of Restaurant Week Fox 4 invites participants into Studio B to share some of the dishes they will feature for guests wanting to take part in the fun. On Tuesday, Jan. 16 Remy Ayesh, executive chef of Cafe Sebastienne, and Jesse Head, chef of Journey Steakhouse, shared two seafood recipes that are great on cold days.
More than 140 restaurants are participating in Restaurant Week this year.
Smoked Salmon Pate
1 lb good quality smoked salmon, skinned & flaked
1 stalk celery, fine dice
¼ c fine dice fennel
1 shallot, diced and sweated
2 T roasted garlic paste*
¼ block softened cream cheese
¼ c Sour cream
1 T horseradish
Chives & fennel fronds, chopped
A splash of Green Chartreuse or Absinthe, squeeze of lemon juice, & salt to taste
Make sure to soften the cream cheese ahead of time, microwave works here. Combine all, season and adjust.
*Buy the pre-peeled garlic and confit in olive oil until soft. Blend and keep in fridge for any usage. Use the leftover oil for sautéing.
Chartreuse/Absinthe provides herbaceous notes that compliment this dish and it also serves to cut through the smoke and salt in the salmon. Serve with toast points and pickles as a spread or serve on toasted bread with side salad as a simple lunch.
Journey Steakhouse Signature Crab Bisque Recipe
Yield: 40 floz/ 1.5 quarts, approximately 4 large portions
Crab Pieces: Knuckle and Bodies 1 LB
Oil, Vegetable or Canola 1 Tablespoon
Celery, Chopped 1 Stalks
Carrot, Peeled and Chopped 0.5 Each
Onion, White Chopped 0.5 Each
Garlic, Fresh Minced 1 Cloves
White Wine 0.25 Cup
Red Wine 0.25 Cup
Brandy or Sherry 0.25 Cup
Water/Stock/Clam Juice 1 Quart
Tomato Paste,#10 Can 0.33 Cup
Paprika 0.5 Tablespoon
Thyme, Dried 0.25 Teaspoon
Thyme, Fresh 1 Sprigs
Onion Powder 0.25 Teaspoon
Old Bay Seasoning 1 Teaspoon
Bay Leaves 2 Each
Lemon Juice, Fresh Squeezed 1.5 Tablespoons
Butter 0.5 stick
Flour 0.33 Cup
Heavy Cream 1 Pint
Salt and White Pepper To Taste
Crab Meat or Sour Cream Garnish
1) Put oil in a large pot, and put over medium-low heat. Add Crab and crush pieces with mallet.
2) Add the garlic, carrots, celery, and onion and continue to cook until onions are translucent
3) Add both wines and brandy before browning. Add the tomato paste, paprika, dried thyme, fresh thyme, onion powder, Old Bay seasoning, bay leaves and lemon juice. Simmer together for up to one hour.
4) Make roux: In separate pan melt the butter and combine with flour, let cool to room temperature.
5) Slowly whisk roux into crab mixture, add until desired thickness is achieved, should coat the back of a spoon.
6) Stain through fine sieve, chinois.
7) Finish with cream. Adjust seasoning with salt and pepper
8) Serve garnished with crab meat or sour cream.
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