Cafe Pesto Recipes

CREME  BRULEE

13 Egg Yolks
7.50 oz. Granulated Sugar
1 Qts. Heavy Cream
3 Tbs. Vanilla Extract

In a stainless steel bowl,
combine egg yolks & sugar,
whip until thick & creamy
(about 5 minutes.)
Add vanilla & heavy cream.
Mix well.
Refrigerate & let set 24 hrs.
Set brulée dishes on a sheet pan.
Spray dishes with vegetable spray & fill with batter.
Bake in a water bath, 300 degrees for 40 minutes or until
the batter is firm but not brown. Refrigerate until set. Serves 4.

 

 

CRAB CAKES  WITH HONEY-MISO VINAIGRETTE

¼  Cup Maui Onion, Diced Small
¼ Cup Celery, Diced Small
2 Tbs. Red Bell Pepper, Diced Small
2 Tbs. Yellow Bell Pepper, Diced Small
¾ Cup Crab Meat, Squeezed Dry Inspect for Shells
½ Cup Mayonnaise
¼ Cup Panko Flakes
1 tsp. Roasted Garlic, Minced
1 Tbs. Dijon Mustard
1 Tbs. Sweet Chili Sauce

Sauté  diced onion, celery & peppers. Cool. Combine all ingredients.
Using a small scoop, portion out crab cakes.
They should weigh 1.5 oz. before breading. Bread crab cakes, using standard  breading. PROCEDURE:
Dip crab cake balls into flour, egg then panko. Flatten into patties. Set  on a tray lined with parchment paper. Chili until ready to serve. Cook  in 350 degree vegetable oil until golden brown. Set finished crab cakes  on a clean paper towel.

HONEY-MISO  VINAIGRETTE

1 Tbs. Pickled  Ginger, ½ tsp. Garlic, Minced, ½ Cup Honey, ½ Cup Rice Vinegar,
½ tsp. Sugar, 1 Egg Yolk, 2 Tbs. Miso Paste, 1 ½ Cups Oil, Preferably  Canola.

Place all  ingredients except oil in a blender. Turn blender on low, then to high.
Add peanut oil slowly while blending. Blend until well combined.
Pour honey-miso vinaigrette onto plate. Add crab cakes. Garnish with greens.

 

 

ISLAND  SEAFOOD RISOTTO

1  Cup Arborio Rice (Risotto)
3-4 Cups Clam Juice or Seasoned Chicken Stock
1/2 Small Diced Yellow Onion
1.5 Tbs. Minced Garlic
1/2 Cup Olive Oil
1/4 Cup Grated Parmesan Cheese
2 Cups Whipping Cream
2 Tbs. Sweet Thai Chili Sauce
3-1# Kona Lobster Tails Split in Half
12 Jumbo Scallops
12 Jumbo Shrimp (peeled & de-veined)
6-3 oz. Pieces of Fish (Your Choice)

Heat liquid to simmer.
Heat high-sided pan with half of the olive oil.
Add diced onion & 1 Tbs. minced garlic & cool until translucent.
Add rice & stir for 1 minute. Add heated liquid, 1/2 at a time, stirring  occasionally.
Cook until al denté (3/4 done). Spread out on cookie sheet to cool until  ready to use.

Heat  1/2 Tsp. olive oil in sauce pan & add 1/2 Tbs. minced garlic.
Sauté until translucent. Add cream & chili sauce & reduce by 1/3.
Season seafood with sea salt & pepper, heat large sauté pan & add seafood.
Cook until desired doneness.
Reheat risotto with a little liquid & finish with grated parmesan cheese.
Place a portion of risotto into center of plate. Set sautéed fish on risotto.  Set split lobster on fish. Arrange scallops & shrimp around risotto. Sauce  plate with 2 oz. of Thai chili cream. Garnish with finely diced tomatoes  & chives. Serves 6.

 

 

COCONUT  TART

Pie  Dough

2 cups all  purpose flour
1/2 teaspoon table salt
1 whole egg
8 ounces cold unsalted butter

1.  Combine flour & salt
in food processor.
2. Add butter, pulse until mixed.
3. Add egg & pulse until dough
starts to come together.
4. Wrap in saran wrap, flatten
& let rest in cooler for 1 hour.
5. Roll out 1/8 inch thick into circle 1#1/2 inches larger than  tart pan.
Roll completed dough onto rolling pin & unroll into tart pan.
6. Fill tart pan with baking beads or dried beans & bake  at 325#
for 60 minutes or until light golden brown.
7. Remove beans or beads when cool.

Makes  2 – 9 inch tart shells

Coconut Tart Filling
 3 whole eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon flour
4 ounces melted unsalted butter
1 cup Karo corn syrup (lite)
3 cups shredded baking coconut

1.  Beat eggs & salt in food processor until light & fluffy (about  45 seconds)
2. Transfer into second bowl
3. Add vanilla
4. Add sugar slowly
5. Add flour & mix well
6. Fold in butter & Karo syrup
7. Add coconut & mix well
8. Pour half batter into both pre-baked shells
9. Bake at 350* for 45 minutes or until golden brown & let  cool in fridge for 1 hour until set, cut into 8 equal pieces &  enjoy .