Great Chef Patrick O'Connell
Great Chef Patrick O'Connell and his Sautéed Soft Shell Crabs with Hazelnuts
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Sautéed Soft Shell Crabs with Hazelnuts
Patrick O'Connell,
Inn at Little Washington
Washington VA
Appetizer, Great Chefs of the East #4
Sauteed soft shell crabs are served with tarragon-dressed green beans and a mixture of tomato, hazelnuts, coriander, and lime. Chive stems and blossoms provide a pretty garnish.
Serves 4
Mustard Sauce
1/4 cup mayonnaise, preferably homemade
Juice of 1 lemon
1 tablespoon Dijon mustard
1/2 tablespoon dry mustard
Salt and freshly ground pepper to taste
Crabs
4 soft shell crabs, cleaned and dressed
Seasoned flour for dredging
1/2 cup clarified butter
2 tablespoons brown butter (beurre noisette)
1 tomato, peeled, seeded, and diced
1/3 cup toasted hazelnut slivers
1 tablespoon chopped coriander
Juice of 1 lime
Garnish
8 ounces haricots verts or Blue Lake green beans, blanched
1 tablespoon vinaigrette dressing
1 tarragon leaf, minced
8 lime segments
2 coriander leaves, cut into narrow strips
1 tablespoon snipped chives
8 to 12 chive blossoms
To prepare the sauce: Mix the mayonnaise, lemon juice, and mustards into a smooth sauce. Season to taste with salt and pepper and set aside.
To prepare the crabs: Preheat the oven to 400 F. Dredge the crabs in the seasoned flour and shake off the excess. Heat the butter in an ovenproof saute pan or skillet over medium-high heat and add the crabs, top-side down. The butter should be hot enough to blister the crabs. Saute until golden brown, 1-1/2 to 2 minutes, then turn and saute on the other side until browned, another 1-1/2 minutes. Turn the crabs back over, drain the liquid, and add the brown butter, tomato, hazelnuts, and coriander. Place in the oven and cook 2 minutes. Remove from the oven and drizzle with lime juice.
To serve: Dress the beans with vinaigrette and tarragon and arrange them in a radial design on the plates, Place a crab on the green beans on each plate. Garnish the plates with the tomato, hazelnuts, lime, and coriander. Drizzle with mustard sauce and sprinkle with snipped chives and chive blossoms.
Irish Cheddar Cheese Cauliflower With Hazelnut Topping | #DairyChristmas with Clodagh McKenna
This Christmas enjoy the flavour and diversity of cooking with Irish dairy produce, whether it’s a farmhouse cheese soufflé or simply fresh cream on your Christmas pudding, you have it made with dairy!
IRISH FARMHOUSE CHEESE SOUFFLÉS
One of my favourite starters to make! The are so decadent, light like cheese clouds, and so easy to make... Pop over here for the recipe clodaghmckenna.com/home/recipes
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Chef Clodagh McKenna’s Lobster Linguini
Wow your valentine with a delicious home-cooked meal this year. Chef Clodagh McKenna’s Lobster Linguini has the rich flavor of Kerrygold Butter mingling with decadent lobster tails and fresh spices, making this dish an indulgent take on a date night at home.
INGREDIENTS
9 oz linguini
3.5 oz Kerrygold Salted Butter
2 shallots, finely diced
1 t dried chili flakes
2 cloves garlic, crushed
1.5 fl oz white wine
7 oz tinned cherry tomatoes
2 lobster tails, cooked and chopped
1 T flat leaf parsley
sea salt and freshly ground black pepper
DIRECTIONS
Place a large saucepan of salted water over a high heat and stir in the linguini. Keep stirring for the first two minutes, this will stop the pasta from sticking together. Once the pasta is cooked, drain and set side, keep back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together pasta.
While the pasta is cooking, place a frying pan over a medium heat and melt the butter. Then stir in the chopped shallots, chili flakes and garlic and let them cook for about one minute.
Next add the white wine and leave to cook for another two minutes or until the alcohol has evaporated. Next stir in the tinned cherry tomatoes, season with sea salt and freshly ground black pepper and cook for one minute. Then add the chopped lobster tail and the flat leaf parsley to warm through.
Lastly, place the saucepan with the pasta over a low heat and stir in the lobster sauce and continue to stir until all the sauce has coated the pasta.
Lobster Salad with Fine Herbs Christian Willer of Cannes, France
Christian Willer of Cannes, France presents: Lobster Salad with Fine Herbs
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Le Guide Culinaire: Modern Cookery Part I by Auguste Escoffier - audiobook
// AUDIOBOOK DESCRIPTION
Le Guide Culinaire: Modern Cookery Part I is an audiobook by Auguste Escoffier, a renowned French chef and culinary writer. This book is considered a classic in the world of culinary arts and is a comprehensive guide to modern cooking techniques and recipes. Part I of the book covers the fundamental elements of cooking, including stocks, sauces, and soups, as well as techniques for preparing meat, fish, and vegetables. Escoffier's approach to cooking emphasizes simplicity, elegance, and attention to detail, and his recipes are known for their precision and balance of flavors. This audiobook is a valuable resource for anyone interested in learning more about the art of cooking and the techniques used by one of the greatest chefs of all time
// AUDIOBOOK TRACK DESCRIPTION
Timestamp:
00:00:00 START
00:16:30 chapter one fond de cuisine
01:06:03 chapter two the leading warm sources
02:08:04 chapter three part 1 the small compound sauces
01:30:24 chapter three part 2 the small compound sauces
02:48:00 chapter four cold sauces and compound Butters
03:22:32 chapter five Savory jellies or aspics
03:37:37 chapter six the court bullions and the marinades
03:55:05 chapter seven part 1 Elementary preparations
04:13:07 chapter seven part 2 Elementary preparations
04:45:58 chapter eight the various garnishes for Soups
04:57:42 chapter nine garnishing preparations for relives and entrees
05:10:47 chapter ten leading culinary operations part 1 the preparation of soups
05:32:13 chapter ten leading culinary operations part 2 praising poaching sote and Pauling
05:59:30 chapter ten leading culinary operations part 3 poachings
06:16:52 chapter ten leading culinary operations part 4 roasts grills fryings
06:40:34 chapter ten leading culinary operations part 5 fryings
07:03:22 chapter ten leading culinary operations part 6 vegetables and garnishes various preparations
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