Recipes
 
     
 

JIMMY'S CRAB CAKE

1/4 #
  
Butter
1/2 C
  
Celery
1/2 C
  
Shallots
3/4 C
  
Crackers (only)
1/4 C
  
Chives
1/4 C
  
Parmesan, grated fine
1/2 C
  
Mayo
2 ea.
  
Eggs
Salt & Pepper
  
to taste
2 #
  
Jumbo lump crab meat, gently cleaned

Method:  Sweat together the celery and shallots in butter.  Set aside to cool to room temperature.  Mix the rest of the ingredients (except the crab) together in a bowl, add cooled celery and shallots.  Fold in the crab meat carefully to keep the lumps whole and portion to 3 ½ oz.  Should Yield 12 – 13 cakes.  Garnish with herb or maitre d’hotel butter.

 

HERB ROASTED FREE RANGE CHICKEN

1 ea.  
  
Whole Free Range Chicken, Washed and Dried
¼#
  
Butter
¼ cup
  
Herb Mixture (parsley, sage, thyme, savory, rosemary)

Preheat oven to 500 degrees.  Poele chicken and season with Salt and Pepper.  Sprinkle with herbs.  Roast in oven for 15 minutes.  Turn oven down to 350 and continue to bake and baste until finished, 30-40 minutes.  Allow to chicken to rest before carving.

 

GRANDMA ROSE’S BASIL FRIED CORN

3 C
  
Corn, cut off cobb
3 TB
  
Butter
1 tsp
  
Fresh cracked black pepper
1 tsp
  
Salt
2 TB
  
basil, micro or chopped

Preheat cast iron skillet until hot.  Add butter and sizzle.  Add corn and seasoning.  Cook until it just begins to caramelize and lightly brown.  Add butter if desired.  Stir in basil.

 

ANSON MILLS POLENTA

1 qt.
  
Milk
1 qt.
  
Chicken Stock
12 oz.
  
Polenta (preferably Anson Mills)
5 oz.
  
Parmesan
4 oz.
  
Butter
1 oz.
  
Salt

Bring milk, chicken and butter stock to simmer.  Slowly add polenta and salt, whisking constantly for about 15 minutes or until done.  Add parmesan and stir until blended.  Serve warm.