Kuster Dental: Food & Wine

Posts Tagged ‘appetizer’

Marinated Asparagus Salad

Posted on: June 17th, 2014 by James No Comments

This recipe is a delightful combination of prosciutto, caramelized pearl onions, gruyere cheese, and roasted garlic focaccia.  We learned to make this at one of Chef Christian’s cooking demonstrations and think it is a wonderful way to kick-off summer.

Yield

4 servings
Active Time
30 Minutes

Total Time

3 1/2 Hours (with marinating time)

———————-

Ingredients

2 lbs Asparagus – local if possible

8-12 Slices Prosciutto

6 oz Gruyere Cheese – grated or chopped

8 pc Roasted Garlic Focaccia

1 C Herb Vinaigrette

2 tsp Garlic, chopped

1 Lemon – juiced

1 lb Pearl Onions

4 T Olive Oil

4 T Butter

Salt & Pepper, to taste

———————-

Instructions

  1. Break asparagus end – don’t cut.
  2. Toss with olive oil, salt, and pepper and roast or grill for 3-5 minutes.
  3. While still warm toss asparagus with herb vinaigrette, garlic, lemon juice, salt and pepper.
  4. Let marinate for 2-3 hours.
  5. Toss pearl onions with butter, salt and pepper and roast for 30-40 minutes at 350 degrees or until golden brown.
  6. Toast focaccia with roasted garlic, olive oil, and truffle oil for 5-10 minutes.
  7. Assemble and serve.

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

———————-

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

———————

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.

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

——————————————————————————–

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

——————————————————————————–

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.