Kuster Dental: Food & Wine

Archive for the ‘appetizer’ Category

Blue Crab Cakes

Posted on: May 13th, 2014 by James No Comments
I went to a cooking demo at Christian’s Bisto and Chef Christian prepared these wonderful crab cakes.  I just had to share the recipe. Serve with the Sriracha Aioli.

Yield

4 servings

Active Time

15 Minutes

Total Time

30 Minutes

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Ingredients
1 lb crab meat
1/4 cup Mayo
1/4 cup Celery, Onion, & Bell Pepper – diced small and cooked
Juice of 1 lemon
4 Tblsp Bread Crumbs
1/4 cup flour
1 tsp garlic
2 Tblsp Green Onion
1/2 cup shredded carrots
Salt & Pepper to taste

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Instructions

1. Take cooked ingredients and toss with crab meat.

2.  Add remaining ingredients, mix well, and form into desired shapes.

3.  Dip each side of crab cake in flour and sauté each side approximately 2-3 minutes.

Dining in Chicago

Posted on: October 16th, 2013 by James No Comments

While in Chicago last month for the Greening the Heartland Conference I wandered west on Randolph to an area the concierge referred to as  restaurant row.”  Just west of Harpo Studios I came across City Winery Chicago, and given my love of wines and wineries, decided to check it
out.  The restaurant has a lovely patio area out front and a large, open dining area with exposed beams, and large, glass walls that show off the stainless tanks. Since I was dining alone, I hopped up to the bar and started talking to the bartender about which wines they make on-premises.  I settled on a glass of the 2012 West Loop Red which is a blend of Lodi Valley Zinfandel and Petit Sirah.  Once I had my selection made, she immediately
offered to give me a tour, so glass of wine in hand, off we went.  The operation doesn’t seem large, but very organized and they do produce several different varietals on-site.  Post tour I decided on an order of the burrata with marinated tomatoes accompanied by chilled, grilled asparagus.  Both were wonderful, but I’ll confess I’m a sucker for good burrata any time.  So, next time you’re in Chicago and looking for someplace new to eat, check out City Winery Chicago, 1200 W Randolph Street.

Tomato-Basil Emulsion

Posted on: May 14th, 2013 by James 1 Comment

This is absolutely amazing! The incomparable Chef Kris Dews prepared this as the starter for a dinner I had at Brad & Vicki’s lovely home near Sundance, Utah when I was there for the first ever Green Dentistry Conference.  When paired with a crusty, rustic bread, you’ll think you’ve died and gone to heaven.  It is no wonder this is Kris’ most sought after recipe!

Tomato-Basil Emulsion

Active Time

15 Minutes

Total Time

15 Minutes

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Ingredients

3 tomatoes (medium size)

1 cup basil (10-13 large leaves)

2 cloves garlic (peeled)

2/3 cup olive oil

2 teaspoon kosher salt

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Instructions

  1. Place all ingredients into a food processor or
    blender and blend for 30-seconds.
    Should be the consistency of a cream dressing.
  2. Serve with rustic bread.