Posted on January 29, 2014 at 9:38 AM
Wednesday, Jan 29 at 4:34 PM
Seattle Chef Tom Douglas is in New York City ahead of the Super Bowl for an event with Macy's Herald Square. Douglas is a Macy's Culinary Council Chef and will join other chefs for a Homegating Cooking Demonstration Wednesday night.
Jocye Taylor had a chance to talk with Douglas ahead of the event, and he shared some Super Bowl recipes with us.
- 12 ounces raw beef tenderloin, sliced as thinly as possible
- 1/3 cup thinly sliced green onions, cut on the bias
- About 1 ounce kiware radish sprouts or substitute fresh bean sprouts
- 1/3 cup loosely packed fresh cilantro leaves
- 2 teaspoons toasted sesame seeds
- ¾ cup nuoc cham (see recipe)
- Crispy golden shallots (see recipe)
- 12 Bibb lettuce leaves (from a couple heads- discard outer leaves and use nicest big leaves)
Place the sliced beef in a bowl with the green onions, the kiware radish sprouts or bean sprouts, the cilantro and sesame seeds. Add the nuoc cham and toss gently.
Serve the raw beef salad with a small bowl of crispy golden shallots and a platter of the lettuce leaves and let everyone assemble their own “cannibal” lettuce wraps.
Avocado and Crab Salad “Cakes” with Spicy Mayo
Makes four “cakes”
From I Love Crab Cakes by Tom Douglas
You’ll need molds that are about 2½ inches in diameter and 3 inches deep. You can sometimes find deep, round, open-ended metal molds or cutters in kitchenware stores. Instead, you could use lengths of 2-inch PVC pipe from the hardware store that have been sterilized in the dishwasher, or empty, clean cans of a similar size with both the tops and bottoms removed. Eight- ounce tomato sauce cans work perfectly.
For the spicy mayonnaise:
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1½ teaspoons sriacha or sambal
- ½ teaspoon sesame oil
- Kosher salt and freshly ground black pepper
For the avocado and crab salad:
- 6 tablespoons heavy cream
- 1 tablespoon whole grain mustard
- ½ pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed of excess moisture if wet
- 3 ripe avocados, as needed
- 4 teaspoons tobiko (flying fish roe), salmon roe, or other caviar
To make the spicy mayo, combine the mayonnaise, lemon juice, sriacha, and sesame oil in a small bowl. Season to taste with salt and pepper and set aside.
To make the crab salad, whip the cream to soft mounds using an electric mixer or a whisk. Stir in the mustard, then fold in the crab and season to taste with salt and pepper. Slice the avocados in half, remove the pits, and remove the avocado meat from the skins using a large spoon. Cut the avocados crosswise into ½-inch thick slices.
Set out 4 small plates and place a ring mold in the center of each plate. Attractively arrange enough avocado slices in the ring molds to completely cover the bottoms of the molds with the curved sides of the avocado facing out. You should have at least half the avocado slices left. Divide the crab salad between the four ring molds, smoothing the tops of the salads with the back of a spoon. Arrange as many of the remaining avocado slices as needed to cover the crab salad in the ring molds. Spoon some of the spicy mayo over the tops of the molds. Put about a teaspoon of caviar on top of the mayonnaise in each mold and remove the molds by gently lifting them straight up. Serve immediately.