Food recipes
Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice
Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice Ingredients: tomatoes, red, ripe, raw, year round average salt, table spices, pepper, black alcoholic beverage, distilled, vodka, 80 proof crustaceans, crab, alaska...
Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice
Ingredients:
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried
Directions:
Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.
Ingredients:
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried
Directions:
Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.