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Michael Cimarusti Recipes

Posted on Apr 9, 2014 10:45am

Chef Michael Cimarusti made his debut at “The Talk” for THE TALK Food Festival.  He showed the ladies how to make a delicious fish dish.  Here are all of his recipes from today’s show.

 

Recipes Courtesy of Michael Cimarusti


Halibut with Morels and Asparagus 


4-4 oz. Filets halibut

1# morels

2 ea. Diced shallot

12 ea. peeled, blanched asparagus tips

1 bu. chopped chive

1 lemon

Simple lemon vinaigrette

5 oz. butter

Extra virgin olive oil

 

 

Procedure:

Clean the morels thoroughly in several changes of cold water.  Quarter the morels. Place them in a non-reactive saucepan with one ounce butter, the shallot and a squeeze of lemon, cover the morels and allow them to simmer slowly while you cook the fish.  Dry the fish with paper towels and season both sides with salt and Espellette pepper.  Warm a large skillet and add olive oil to coat the pan.  When the oil begins to smoke add the halibut.  Cook the halibut on high heat until the fish begins to brown lightly.  Place the skillet in a 350-degree oven for 2 minutes.  While the halibut is in the oven add the remaining 2 ounces of butter to the morels to thicken their juices, and in a separate pan, melt 2 oz. butter until it begins to brown and roast the asparagus tips until they are well browned, season with salt and pepper.   Taste the mushrooms and their juices and adjust as needed with salt and lemon.  Remove the fish from the pan and place it on paper towels to rest.  Add the chopped chives to the mushrooms and divide them among four warmed bowls and place the fish on top.   Spoon some of the morel juice over the fish, place the asparagus spears around the fish and serve.



Thai Style crab Pancakes 


1 lbs. Fresh cooked Dungeness or Blue crab meat

1 cup Cured pork belly
4 Tbs Flour
1.5 Tbs Cornstarch
½ cup Ice Water
2 Whole eggs, beaten
1/2 tsp Sea salt

1 pinch ground black pepper
4 Whole green onions, finely sliced
½ Tbs Cilantro (coriander), chopped

½ Stlk Finely Minced lemon grass

1Tbs. Finely Minced Fresh ginger

½ ea. Finely Minced Jalapeno

2 ea. Finely Minced cloves garlic


Procedure:

Mix the flour, cornstarch, water, eggs, salt, and espelette. This result should be the consistency of pancake batter.   Mix in the chopped lemon grass, ginger, garlic, mint and jalapeno. Steep the mixture for 10 minutes. Strain the batter.  Add the chopped pork cilantro, and green onions to the batter. The crab is added to order.  Pour batter in a heated pan.  Add crab on top.  Cook for two minutes or until golden brown.  Flip and cook the pancake for approximately 1 minute.  Make small cakes for a cocktail party or larger ones as a first course accompanied by a salad of shredded carrots, bean sprouts, mint leaves and shredded Napa cabbage dressed with a spicy lime vinaigrette.



Milk chocolate panna cotta 


26.5 oz. Cream

8.75 oz. Milk

1.4 oz. Sugar

.3 oz. gelatin sheets

16 oz. milk chocolate

1.5 oz. dark chocolate

½  vanilla bean

3.2 oz. your favorite whiskey

pinch salt



Procedure:

Mix the cream and the milk and place on a medium flame with the sugar and the split and scraped vanilla bean.  While the cream is heating place the sheets of gelatin in a bowl of ice water to soften.  When the cream reaches about 160 degrees remove it from the fire, and strain it through a fine mesh sieve over the chocolate.  Add the whisky and the salt, remove the gelatin sheets from the ice water and squeeze out the excess.  Add the gelatin to the cream and stir to dissolve.  Bring the whole thing together with an immersion blender and then portion 4 oz. per guest into your favorite serving bowls.    


Allow the panna cotta to set up over night or at least six hours before serving. Garnish with fresh raspberries and whipped cream flavored with your favorite whiskey.



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