"Recipes from the Chef's Kitchen"

Show 734

Restaurant & Supper Club

730 11th St, NW,
Washington, DC 20001
202-393-0975

Christopher B. Willis - Executive Chef

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 Shiitake Lobster Stuffed Salmon
with Raspberry Port Sauce

Preparation:
1)   Mix the first 5 ingredients together until well blended.
2)   Lay out the piece of tin foil and spray with Pam.
3)   Tri cut the salmon and place on the foil then add the stuffing in the middle and
       roll with the tin foil and tighten the ends.
4)   Bake at 350 degrees for 20 minutes.

The Raspberry Port Sauce
Ingredients:
1)   3 pints Raspberry or Raspberry Puree
2)   ½ cup Port Wine
3)   2 Shallots

Preparation:
1)   Sauté shallots in butter then add port wine and reduce.
2)   After half reduced,  add raspberries and reduce until thickened.

Ingredients:
1)   1 lb. Crab Meat
2)   3-4 oz. cooked Lobster Tail - cut up
3)   1 ripe Avocado - cut up
4)   1 pint Cherry Tomatoes - sliced
5)   Zesty Sauce (see recipe below)
6)   Sweet Cabbage (see recipe below)
7)   Dry Ice (can be purchased at any ice or beverage store)

Procedure:
1)   Put first four ingredients in a serving dish.
2)   Add the sweet cabbage and zesty sauce.
3)   The dish can be put in another dish of dry ice for presention.

The Zesty Sauce
Ingredients:
1)   2 cups Hellman’s Mayonnaise
2)   2 oz. can Red Curry Paste
3)   2 Lemons - squeezed
4)   2 tbs. Sweet Red Chili Sauce

Procedure:
1)   Mix the ingredients together.

The Sweet Cabbage
Ingredients:
1)   1 red cabbage
2)   1 cup granulated sugar
3)   2 cups red wine vinegar

Procedure:
1)   Mix the sugar and vinegar with the cabbage.

Good Eating!!!

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