Earlier in my career, this was a popular summer dish in restaurants I worked in. While this is traditionally served on the East Coast, we have given it some West Coast flare using a cilantro and tomato slaw, as well as spicing up the remoulade.

Prep time: 1 hr.
Cook time: 4-6 min. per crab
Serves: 8 guests

INGREDIENTS:

8 Maryland soft-shell crabs
8 egg or brioche buns
1/2 cup mayonnaise
3 cups canola oil

Beer Batter:
3 cups flour (reserve some to coat
the crabs before dipping in batter)
1 tbsp baking powder
3 eggs
1 tsp white pepper
1/2 tsp salt
1/2 tsp granulated garlic
16 oz bottle of pale ale

Cabbage Slaw:
3 oz diced tomatoes
2 tbsp chopped cilantro
3 tbsp rice wine vinegar
1/2 tbsp sugar
6 oz shredded green cabbage

Classic Remoulade:
1/2 cup capers
2 cup mayonnaise
1/4 cup lemon juice
1 tsp chopped garlic
1/2 tsp salt
1 tsp black pepper
2 tbsp chopped parsley
2 tbsp Sriracha hot sauce (optional)

RECIPE:

Beer Batter:
In a medium mixing bowl add flour, baking powder, salt, garlic and pepper. Mix together, then add eggs and pale ale and continue mixing. The consistency should be similar to pancake batter.

Fry Crabs:
Dust crab in flour and dip in the beer batter. Fry the dipped crab in 350 degree canola oil for 4-6 minutes until golden brown and let cool on a paper towel for 5 minutes. While you are waiting for the crabs to cool, spread mayonnaise on both sides of the bun and sear in a skillet until browned. Place fried crab on the bun, top with cabbage slaw and remoulade.

Cabbage Slaw:
Place all ingredients in a medium mixing bowl and mix together. Let rest for 30 minutes.

Classic Remoulade:
Place all ingredients in a medium mixing bowl and mix together. For an extra kick add the Sriracha hot sauce, which can be found in the Asian section of your supermarket or at a specialty store.

This tasty seafood recipe can be used on many different types of fish like scallops or sea bass.  I prefer to serve this dish with grilled asparagus and kaffir lime scented jasmine rice.

Prep time: 1 hr.
Cook time: 15-20 min.
Serves: 6 guests

A simple steak recipe with lots of flavor and perfect for summer barbeques. If there are any left overs I suggest slicing the steak and serving cold over a salad of your choice. You can also substitute chicken for this recipe as well.

Prep time: 30 min.
Marinating time: 2-3 hrs.
Cook time: 20 min.
Serves: 6 guests

In January I had the honor and great privilege of being invited to cook one of my culinary creations at the famous James Beard House. I chose to cook veal cheeks, a complex dish well worth the extra effort and delicious payoff.

Gaining in popularity, the cheek is a cut that is melt in your mouth delicious when slow cooked and matched with complimenting side dishes. I serve mine on top of mascarpone whipped parsnips, alongside roasted root vegetables and topped with lemon pistou. The flavors are rich and the meat is amazingly tender.

I originally used veal cheeks, but this dish is excellent with pork cheeks which can be purchased from your local butcher, although they may need to be special ordered. This is a more advanced recipe in terms of having several different components, especially if all of the sides are prepared with the pork cheeks. I prefer to make this for a Sunday night dinner or when entertaining family so that I have a lot of helpers.

Prep time: 1 hr.
Cook time: 3 hrs.
Serves: 10-12 guests

INGREDIENTS:

Mole Spice:
1 cup chile powder
1/4 cup paprika
1 tbsp granulated garlic
1/3 cup cocoa powder
3 tbsp sea salt
3 tbsp black pepper
2 tsp ground cinnamon
1 tbsp toasted sesame seeds
1 tsp oregano
1/2 tsp dry thyme (optional)

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