Meat and dave's ravigote

Yield: 4 servings

Measure Ingredient
1½ cup Homemade mayonnaise
2 teaspoons Dijon mustard
\N \N Juice of one lemon
½ cup Minced onions
1 tablespoon Minced shallots
1 teaspoon Minced garlic
¼ cup Pressed capers
1 tablespoon Chopped parsley
1 tablespoon Chopped chervil
1 tablespoon Chopped tarragon
\N \N Salt and pepper
1 pounds Lump crab meat, picked over
\N \N For cartilage
2 pounds Creole tomatoes, not very
\N \N Ripe (on the green side),
\N \N (about 6
\N medium ), sliced 3/4-inch
3 tablespoons Essence
1 cup Flour
1 cup Cornmeal
2 \N Eggs, slightly beaten
½ cup Buttermilk
\N \N Bacon fat for frying
1 cup Chiffonade of baby greens,
\N \N Lightly tossed in olive oil
\N \N And seasoned
\N \N With salt and pepper
\N \N Tumeric infused oil
\N \N Paprika infused oil
\N \N Edible flowers
2 tablespoons Chopped parsley

For the ravigote: In a mixing bowl, combine the mayonnaise, mustard lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper.

Combine the crab meat and ravigote together and chill. For the tomatoes: In a saut‚ pan, heat the bacon far. Season each tomato slice with Essence. Season the flour and cornmeal with 2 tablespoons of Essence. In a small bowl, combine the eggs and buttermilk together and whisk well. Dredge the tomatoes in the flour. Dip them in the egg wash, removing any excess Dredge in the tomatoes in the bread crumbs.

In the hot bacon fat, fry each tomato for 2 minutes on each side, or until golden. Remove the tomatoes from the pan and drain on a paper-lined plate. Season the tomatoes with Essence. Place the greens on the plate. At an angle, alternate the tomatoes with the crab ravigote. Garnish with the oils, flowers and parsley.

Yield: 6 servings


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