Menu
DRINK: Champagne pallet cleanser, red and white wine
HORS D’OEUVRES: Louisiana Crab Cakes
DINNER: Cedar Plank Roasted Salmon, Herb Encrusted Filet of Beef & Mashed Potatoes
Inspiration
A recent jaunt to Destin introduced us to Chef Tim Creehan’s Florida cuisine at the Henderson Park Inn. You can buy his cookbook in the lobby, so you can re-create the dining experience at home. With his book “Simple Cuisine” as inspiration, we hosted our own beach-themed evening.
Starters
LOUISIANA BLUE
CRAB CAKES
Ingredients – Serves 12
¾ cup Béchamel Sauce
½ finely chopped yellow onion
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon black pepper
2 cups homemade fine breadcrumbs
1 pound jumbo lump crabmeat
¼ cup melted butter
1 recipe Grilled Vegetable Salsa
Method
Preheat oven to 375 degrees. Combine the first 6 ingredients in a bowl; mix well. Add the crabmeat and gently mix; do not break up the lumps of crabmeat. Add one cup of the breadcrumbs.
Divide into portions by spooning into a 3-ounce ladle and leveling the top. Roll each portion in the remaining one-cup breadcrumbs; shape each into a cake.
Place on a baking sheet brushed with melted butter. Bake for 10 minutes, turning once. Serve with Grilled Vegetable Salsa.
Main Enjoyment
CEDAR PLANK ROASTED SALMON
Ingredients – Serves 4
1 (14-inch) cedar plank
1 (3-pound) side of fresh salmon
3 cups Chicken broth
1 tablespoon lemon juice
½ stick butter, chopped
¼ cup Original Chef’s Grill Plus
1 tablespoon chopped garlic
1 cup brown sugar
4 fresh rosemary sprigs
Method
Soak the plank in water for 30 minutes or longer. Preheat an outdoor grill to high.
Remove the skin and pin bones from the salmon.
Combine the Chicken Stock and lemon juice in a saucepan; cook till thickened and reduced to ½ to ¾ cup. Remove from heat and whisk in butter gradually.
Drain the plank and place salmon skin side down on it. Brush with the olive oil; sprinkle with garlic and brown sugar. Place on grill and cover. Grill until fish flakes easily.
Leave salmon on plank and brush with lemon/broth sauce. Garnish with a sprig of rosemary.
GRILLED VEGETABLE SALSA
Ingredients – Serves 4
2 ears corn
1 bunch green onions
1 red bell pepper
2 tablespoons chopped cilantro
Juice of ½ lime
1 cup chopped tomato
Salt to taste
Black pepper to taste
Method
Preheat grill. Brush corn, onions and bell pepper lightly with Chef’s Grill Plus. Grill till charred, turning constantly. Remove from the grill. Cut corn kernels from cobs and chop onions and bell pepper finely. Place in bowl.
Add cilantro, lime juice and tomato; mix well. Season with salt and pepper.
HERB ENCRUSTED FILET OF BEEF
Purchase high-quality angus filet mignon, about 3-inches thick. (One filet for each person.)
4 bulbs of garlic
3 large white onions
2-3 clusters of fresh basil
2-3 clusters of fresh sage
Truffle oil
Olive oil
Break garlic into cloves and cut into thin slices. Chop onions. Remove stems, and chop herbs. Slice filets into three 1-inch thick medallions. Heat olive oil and a splash of truffle oil to a moderately high level (in a 7/8 ratio of olive oil to truffle oil). Once at desired temperature, add a liberal amount of onion, basil, sage and garlic. Sauté for about 30 seconds. Place filet medallions directly on top of herbs, and sear them for 40 seconds on each side. Deliver directly to plate.
