A Life of Spice

"Introduction to Food Writing" new session begins September 8th

I am so pleased to announce the next session of my food writing class. This course is designed to help writers combine their love of food and their passion for writing into a marketable skill. Details are posted below. 

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: Monday, September 8th, 2008
DURATION: 6 weeks
COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You'll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course , presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on.

THe class features exclusive interviews with editors at Food & Wine, Chicago Tribune, and more. Food bloggers, editors of on-line food media and restaurant critics.. all offer insights into this wonderful industry.

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel's milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring.

Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica's newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

Download Monica's E-course FAQ (PDF format)
COST: $500 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support.
$250 for the Premium version with e-mail support only.
$125 for the Basic version with no phone or e-mail support.

Registration opens shortly and will be on a first come, first served basis--  -- http://therenegadewriter.com/?page_id=340

Here is what students are saying about the course --

=======================

Monica Bhide's foodwriting course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, but Bhide dives in straight and deep. Not only do her lessons cover the pros and cons of different  food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide's exercises require serious commits of time and thought, they aren't just "busy work". The assignments mirrors real life scenarios or build  practical skills you can put to immediate use. The highlight of the course is Bhide's feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.

-- Charmian Christie

========================I

Any writing workshop or on-line class can be styled to sell with a glossy promotional pitch and even an ambitious syllabus.  But the key ingredient in Monica Bhide’s Introduction to Food Writing class is the facilitator.  Monica Bhide doesn’t just show up to teach this course.  She heats up the classroom to boiling point.  Monica arrives prepared and stays after class to answer questions.

Her class notes are thorough.  But students must go beyond simply reading the notes to maximize their potential.  Students must throw on an apron and get cozy with the cutting board and the keyboard because this course is based on experiential learning.  Monica Bhide will challenge you to join her at the table to truly research the art of food writing.

And if that weren’t enough . . . this instructor has enhanced her lessons with guest lecturers.  Her own repertoire is filled with plenty of material, but this teacher knows that to succeed in the competitive marketplace, a good food writer must study the masters.

With appreciation,

Mary Ann Ebner

National Sandwich Month - Part 3

Café MoZU offers a very delicious Lobster Salad “BLT” sandwich.  This is their longest running menu items.  The decadent lobster is combined with avocado and bacon and presented perfectly on a toasted brioche loaf with cherry tomatoes to top! 

Lobster Salad “BLT” Sandwich recipe:

Ingredients:

4 pieces           brioche loaf Pullman

5 oz                 cooked lobster meat

2 oz                 ripe avocado

1/8 oz             baby arugula

1 ½ oz             pancetta

½ oz                mayonnaise, extra heavy

pinch               wasabi horseradish powder

½ oz                key lime juice

2 ea                  cherry tomato

1.5 oz              mesclun spring mix

Method:

Toast the four brioche slices.  Cut into 4” discs.  Fan avocado and place on the 2 brioche toasts.  Place a few small pieces of arugula on top of the avocado.  Combine lobster, wasabi, mayonnaise, celery and mix well.  Taste for correctness of seasoning.  Form lobster into 2 small “burgers” and place on top of the arugula.  Top with crisped pancetta slices and the final toasted brioche discs.  Place a cherry tomato on top of each burger for garnish.  Serve with a mesclun salad or French fries.

Acadiana’s Fried Oyster Po’ Boy from Acadiana’s Chef de Cuisine Chris Clime.  Acadiana is coming up on its 3^rd anniversary (September 12^th), and this has been on the menu since the beginning.  In fact, this was one of two po’ boys served at Acadiana’s opening day fundraiser for those affected by Hurricane Katrina.  This sandwich has also brought a New Orleans tradition to lunchtime in DC

Ingredients

2 quarts                                 peanut oil (or vegetable oil), for deep frying

1 9-inch loaf                          New Orleans-style French bread (Leidenheimer suggested)

12 each                                  Louisiana oysters, shucked

.5 cup                                     corn flour

                                                salt, to taste

2 tablespoons                       mayonnaise

.5 each                                   ripe tomato, sliced

1 cup                                      chiffonade of Iceberg lettuce

                                                Tabasco sauce, to taste

Procedure

Preheat oven to 350 degrees Fahrenheit.

To a large, 1-gallon pot, add oil.  Heat to 350-375 degrees Fahrenheit.

Cook loaf of bread in preheated oven for 2 minutes, until warm and crisp.  Reserve.

Dredge shucked oysters in corn flour and shake off excess.  Carefully, add to hot oil; do not crowd the pot.  Fry until golden brown and crisp, approximately 1-2 minutes.  Remove from oil with a slotted spoon and blot on paper towels.  Season immediately with salt.

Split loaf of bread lengthwise.  Spread mayonnaise on both sides.  On the bottom half, place sliced tomatoes.  Top the tomatoes with lettuce and then with oysters.  Splash with Tabasco sauce to make the sandwich spicy.  Place top half of bread on top and secure with two picks.  Cut in half to serve.

Ceiba’s Hot Pressed Cuban Sandwich from Executive Chef Jeff Tunks.  This recipe rocks because the marinade for the brined pork loin has a special ingredient in it – guarapo – raw sugar cane juice pressed in Ceiba’s kitchen.  (You’ll also find guarapo in your mojito at Ceiba.) (MONICA’s note – Since it will be hard to find pork-loin brined in guarapo, I think we can still make this delicious sandwich with traditionally roasted pork shoulder). The sandwich is made using a Cuban sandwich press, best described as a heavy waffle iron with a griddle surface that is both smooth and flat, rather than patterned.  The sandwich is filled with its delectable cargo of smoked ham, gruyère cheese, and the cured and guarapo-soaked pork loin slices.  Into the press it goes; the handle brings the top griddle down, and clamps the sandwich between the hot irons under perfect pressure.  It emerges crisp and smooth on the surface, warm and gooey with melted cheese on the inside, and fairly flat and easy to eat – just like they make ‘em in Havana.  No wonder it’s a lunchtime favorite at Ceiba.

RECIPE BELOW

On 1 8-inch Cuban bread (baguette), spread 2 ounces Creole mustard.  Layer on:

3 ounces roasted pork shoulder, sliced

3 ounces applewood smoked ham, sliced

4 pickles, sliced

2 slices Gruyere cheese

Press and serve warm to melt the cheese.  Serve with plantain chips.

National Sandwich Month - Part 2

National Sandwich Month – Part 2

"A life of spice" invited reputed chefs to contribute tried and tested recipes for this round-up. If you have any questions, send them to us and we will do our best to make sure that the chefs answer them as soon as possible.

Jamaican Jerk Ahi Tuna Sandwich with mango corn salsa, Caribbean slaw, sriacha aioli and fried plantains

By Chef Dylyn Coolidge-dupontgrille (1500 New Hampshire Avenue, NW, Washington, Dc 20036, 202-939-9596  www.dupontgrille.com)

This is a nice summer-time…or anytime fish sandwich with interesting, fresh and simple ingredients that packs just a little heat.  It melds the island flavors both fruity and spicy—and has become a fast favorite at the restaurant.

4 ea. of 6 oz of Ahi tuna filets

2 T jerk spice rub

2 cups of Caribbean slaw

4 T sriacha aioli

2 ea. plantains, sliced on the bias and floured

4 buns of your choice

.

jerk spice rub:

2 T kosher salt

1 t ground black pepper

1 t ground cumin

1 t ground coriander

1 t ground cinnamon

1 T garlic powder

1 T onion powder

1 T celery seed

2 T chili powder

grind all together in coffee grinder

.

Caribbean Slaw:

2 cups shredded cabbage

1/2 carrot shredded

1/2 head radicchio shredded

1 cup mayo

2 T mustard

1/2 cup orange juice

1/4 cup light rum

2 T of jerk spice

mix all together

Mango and corn salsa

1 mango diced

1 cup cooked corn kernels

2 T chopped cilantro

2 T dice red bells

1 T minced pickled jalapeno (jar)

1 minced garlic clove

2 T lime juice

2 T olive oil

S & P to taste

Toss all and let sit for at least an hour or overnight in refrigerator

.

To make the Sriacha aioli --

2 T sriacha sauce

3 egg yolks

1 whole eggs

1 t mustard

1 clove minced garlic

1 cup olive oil

1 t lemon juice

Put all in blender except olive oil and lemon juice.  Blend to smooth and then add slowly olive oil until thick and finish with lemon juice, S & P to taste.

.

To assemble

Season tuna filets with jerk spice and grill or pan-sear to rare. 

Take sliced plantains and fry in oil at 370 degrees until crisp.  Season with salt & pepper immediately and set aside.

Take the bun you have chosen and place equal amounts of slaw on each bun for crunch and place the tuna on top.  Spoon 1 T of aioli of tuna and top with mango corn salsa.  Serve with plantains on side.

Pimiento Cheese: No Store Bought, Please by Martha Hall Foose author of Screen Doors & Sweet Tea by Potter -- Due to it being the perfect place to situate a slice of peek-summer tomato and  cool crisp butter lettuce - it rocks. Rocks all the more if made with Homemade Mayonnaise

“Pimento cheese can be a unitive, or divisive sandwich spread. I do not think that is too drastic a statement. I have seen people have such heated discussions on what constitutes proper pimento cheese that faces turned red and someone has stomped off in a huff.  I have read works by my peers who seem to have taken up the mantle of ambassador for pimento cheese, extolling its virtues throughout the country.  I have heard pimento cheese apologist seek absolution from gourmands. There don't seem to be many on the fence when it comes to the issue of pimento cheese.  Folks like it or don't, and folks will eat store-bought or they won't. I like it - and I won't. “

1 cup mayonnaise, preferably homemade (recipe follows)

1 teaspoon finely chopped fresh sage leaves

1 teaspoon lemon juice

1 teaspoon ground mustard

¼ teaspoon cayenne pepper

½ teaspoon Worcestershire sauce

8 ounces Colby cheese, grated

8 ounces sharp cheddar cheese, grated

1 (4oz.) jar chopped pimentos, drained

Salt and hot pepper sauce to taste

1. In a medium bowl with a rubber spatula, combine mayonnaise, sage, lemon, mustard, cayenne, and Worcestershire sauce
2. Add cheeses blending thoroughly to combine. Season with salt pepper and hot sauce. Refrigerate until ready to use.

Notes:

¼ cup roasted red bell pepper may be substituted for the jarred pimento.

For extra kick1 teaspoon diced pickled jalapeños or green chilies may be added.

I prefer my pimento cheese on lightly toasted wheat bread. It is also good with bagel chips and stuffed into celery.

For the Mayonnaise

1 egg

1 egg yolk

1 tablespoon fresh lemon juice

1 tablespoon white vinegar

1 teaspoon ground mustard

1 teaspoon salt

1 teaspoon sugar

Dash of cayenne

2 cups vegetable oil

1. In a food processor fitted with a metal blade, blender or jar of mayonnaise maker, combine egg, yolk, lemon, vinegar, mustard, salt, sugar and cayenne.  If other flavorings are used add them at this point.  Pulse several times to blend.  With processor running at high seed or while quickly dashing plunger of mayonnaise maker, slowly drizzle oil allowing to fully integrate as added until all oil has been incorporated.

Panino of Brie, Figs, Prosciutto, and Arugula” from Joey Altman, author of Without Reservations (image and recipe with permission from Wiley) Joey makes this recipe for practically every party he hosts because it’s always easy and such a hit. Guests absolutely love the combination of tangy cheese, earthy figs, and salty prosciutto. “I make this hot, crisp, open-faced sandwich for practically every party because it’s so easy and it’s always such a hit. Guests who recognize what’s coming get excited about the tangy cheese, earthy figs, and salty prosciutto the moment they see these go into the oven.

Focaccia is the oil- and herb-topped slab bread you may have enjoyed at your favorite Italian restaurant. Fougasse is its French cousin. A ciabatta (Italian slipper loaf) will also work. The bread should be about an inch to an inch and a half thick.”

2 tablespoons extra-virgin olive oil

1 red onion, halved crosswise and sliced thin

2 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme or 1 teaspoon dried, crushed

1 loaf fresh focaccia or other flat loaf (about 1 pound)

12 ounces ripe Brie cheese, at room temperature, cut into 1⁄8-inch-thick slices if it is too firm to spread (no need to remove the rind)

1⁄4 pound thinly sliced prosciutto, about 8 slices

1 pint fresh figs, stemmed and cut into 1⁄4-inch-thick rounds (save a few whole figs for garnish)

1 packed cup arugula leaves, rinsed and spun dry, plus a handful extra for garnish

Salt and freshly ground black pepper

Makes 8 to 10 servings

What to Drink: The rich cheese, tangy balsamic onions, jammy figs, salty prosciutto, and peppery arugula make many pairings possible, from a cocktail to a red, white, or rosé wine. My top match is a sparkling wine.

               

1. Heat the olive oil in a heavy skillet over medium-high heat. Add the onions and cook, stirring frequently, until lightly caramelized, 5 to 10 minutes. Add the vinegar and continue stirring until the onions are almost dry. Stir in the thyme, remove from the heat, and set aside.

2. Use a long serrated knife and a sawing motion to slice the bread in half horizontally, as if for a giant sandwich. Place each half crust side down on a flat surface. Spread or arrange half the cheese on each side of the loaf.

3. Distribute the sautéed onions over the cheese and arrange the figs on top. Lay the prosciutto over everything. Use a wide spatula or your hands to gently press down on the toppings to help them adhere to the sandwich. (To make ahead, cover with plastic wrap and leave for up to 1 hour, or refrigerate for up to 3 hours.)

4. To finish, preheat the oven to 400°F with a rack set in a lower-middle position. Transfer the bread halves to one or two baking sheets and bake until the Brie is melted and beginning to bubble, 8 to 10 minutes.

5. Remove the loaves to a cutting board and let them rest for a minute or two. Scatter the arugula on top. Press down for a few moments to ensure that everything will stick together when sliced.

6. Use a long serrated knife to carefully cut the loaf in half lengthwise, then crosswise into 1- to 2-inch pieces. Place on a serving platter and decorate with additional arugula and whole figs.

Guest Post - Charmian Christie

I am so excited about this feature on the site. I am inviting writers I adore to do guest posts on this humble site and my first guest is the charming, beautiful and talented Charmian Christie.

I asked Charmian to send me her favorite sandwich recipe and here are the mouthwatering results ---

Charmian says --

When my blog poll [http://christie-corner.blogspot.com/2008/08/and-winner-is.html] closed this weekend, my readers crowned Italian fare the King of Cuisine. So when Monica asked me to blog about sandwiches, visions of Italian panini danced in my head.

To be honest, the poll provided much needed inspiration. I'm not a sandwich fan and the thought of salty deli meats, mayonnaise soaked tuna flakes or pasty egg salad shoved into white bread makes me shudder. But slip fresh grilled veggies between a chewy Italian loaf and grill? I'm back in a Florentine piazza under a Mediterranean sky fighting off the pigeons.

This is simply a combination of my favorite Italian ingredients. It's not fancy, but it satisfies my palate and eases my wanderlust.

Portobello Mushroom, Red Pepper and Goat Cheese Panini
Makes 2

2 portobello mushroom caps, about 3-4" diameter, grilled
1 red pepper, roasted
2 tsp aged balsamic vinegar
fresh basil leaves, whole
1/4 cup goat cheese (chevre is great)
2 pieces fresh Focaccia bread, cut to just larger than the grilled mushroom cap
2 tbsp extra virgin olive oil
salt
pepper

Grill mushrooms and roast red pepper either on a barbecue under a broiler.
When the peppers have cooled enough to handle, heat a panini press or indoor lidded grill.
Split Focaccia bread, brush with olive oil.
Place one mushroom, gill side up, on the bottom half of each piece of bread. Drizzle the gills with aged balsamic vinegar.
Remove seeds and skin from the red pepper. Cut a piece big enough to cover the mushroom and place on top.
Cover red pepper with a single layer of fresh basil leaves.
Spread goat cheese onto the inside of the Focaccia's top layer.
Add salt and pepper to taste.
Place tops on sandwich, brush with olive oil and grill for 3-5 minutes, or until the bread is golden.
Manga!

QUick and Yummy Power Breakfasts, American Baby,

Wondering what to feed your little munchkin in the morning? Check out my piece on quick and yummy power breakfasts for little ones, now online at www.parents.com

Enjoy!

Bee Good! Town & Country, September 2008

I love honey ( I guess you could say that I am one step away from being obssessed with it!). I had a chance to write-up a short piece on one of my favorite for Town & Country magazine. Bee Raw Honey sells some awesome honeys and now is selling honey flights!

Read all about them in the magazine, now on newstands!

More restaurant week....

Jose Andres’s restaurants including Zaytinya, Jaleo, Café Atlantico and Oyamel will all be offering Restaurant Week menus priced at $20.08 during lunch and $35.08. The restaurants will be extending their Restaurant Week promotion as they do each year to include August 18-24^th.

Zola is one of the few restaurants offering their entire menu for Restaurant Week next week.

National Sandwich Month - Part 1

Who knew.. August is National Sandwich month! So I asked around and people generously sent me some wonderful sandwich recipes. I hope you will enjoy these –

Italian Ham 'n' Cheese Sandwich brought to you by  Speck Alto Adige IGP and Asiago DOP -  The recipe is simple and the sandwich is delicious and nutritious - both Speck and Asiago are high in protein and lower in fat than traditional processed ham and cheese. 

The recipe is simple: Put 3-4 slices of Speck Alto Adige IGP and 2-3 slices of Asiago pressato DOP (fresh) on some fresh foccacia bread.  Lightly grill or press and drizzle with some extra virgin olive oil, a dash of sea salt and enjoy. 

Soft Shell Crab BLT, Robert Weland, executive chef, Poste Moderne Brasserie, Washington, DC -- Because you can never go wrong with garlic mayo, soft shell crab and double smoked bacon.  YIELDS 5 SANDWICHES:

5 EA                                       SOFT SHELL CRABS (SAUTEED WITH CORNMEAL ON ONE SIDE)

10 EA.                                    TOASTED SLICES OF WHOLE-GRAIN BREAD (BREAD-LINE) DO ON PANINI PRESS ONLY!

10 EA.                                    THICK SLICES OF HEIRLOOM TOMATOES (S&P)

2 CUPS                  SPICY GARLIC MAYO

20 THICK SLICES                NUESKE BACON

4 CUPS                  ARUGULA (TOSSED LIGHTLY WITH EVO AND LEMON JUICE

SPICY GARLIC MAYO

5 EA.                      YOLKS

3 CLOVES             GARLIC

3 T.                         RED WINE VINEGAR

3 T.                         WATER

½ T.                        DRY MUSTARD

3 CUPS  BLENDED OIL

1 CUP                    GRAPESEED OIL

TT.                          LEMON JUICE, SALT, CAYENNE

METHOD

PLACE YOLKS AND LEMON JUICE IN ROBOT COUPE DRIZZLE OIL, THIN WITH VINEGAR ADD SEASONINGS (SHOULD BE THICK MAYO CONSISTENCY.)

Saltimbocca Burger, Alex Bollinger, Executive Chef, Urbana Restaurant --  Just because a burger

is

an American tradition doesn’t mean that Italian ideas and flavors can’t be incorporated to keep it exciting and inventive. Note – th

is

is

note available on the menu yet

8 OZ.                     WAYGU BEEF

4PCS.                     CRIMINI MUSHROOMS, SLICED

1 TSP.                    MADERIA

2 SLICES                FONTINA CHEESE

1                              4.5 OZ. CIABATTA ROLL

TT                           SALT & PEPPER

2PCS.                     PROSCIUTTO, SLICED PAPER THIN

1 TBSP.                 BUTTER

2PCS.                     BUTTER LEAF LETTUCE

METHOD

FORM HAMBURGER PATTY WITH GROUND BEEF

COOK IN BUTTER ON FLATTOP GRILL UNTIL DESIRED TEMPERATURE IS REACHED

WHILE HAMBURGER IS COOKING, PLACE THE SLICED MUSHROOMS NEXT TO THE MEAT SO THEY COOK IN THE FAT FROM THE HAMBURGER AND SEASON WITH MADERIA, SALT, AND PEPPER.

SLICE CIABATTA ROLL AND SPREAD WITH BUTTER, PLACE ROLL ON GRILL TO WARM

ONCE BURGER IS ALMOST DONE AND MUSHROOMS ARE COOKED, PLACE MUSHROOMS ON TOP OF BURGER, THEN FONTINA CHEESE

COVER BURGER WITH AN UPSIDE DOWN SAUTÉ PAN TO MELT CHEESE

WRAP BURGER IN PROSCIUTTO AND PLACE ON BOTTOM OF CIABATTA

COVER BURGER WITH TWO PIECES OF BUTTER LEAF LETTUCE

SERVE BURGER WITH A SMALL GREEN SALAD, FRUIT, OR FRENCH FRIES

Grilled Ham & Cheese at Westend Bistro by Eric Ripert, submitted by Chef de Cuisine Leonardo Marino - the truffle-infused ham and delicious blend of warm gruyere and béchamel within and atop the sandwich give a tremendous kick of flavor to the traditional bistro fare. 

Recipe -

Gruyere & Bechamel cheese (from France);
truffle-infused ham (pre ordered with infusion from France; if unavailable, a thinly shaven ham with truffle shavings or essence – avoid using oil)
Maille Dijon Mustard
on Pullman Loaf from Breadline

1.       Stack sandwich with an inch to 1.25 inches of ham, mustard on bottom and half of grated gruyere and béchamel at the top; grill and flip after 30 seconds on each side; then use other half of cheese on top of the bread and let melt from the heat of a lightly buttered pan. Voila.

2.       Serve with a very lighted dressed baby spinach salad. ($14 on the Westend Bistro lunch menu – www.westendbistrodc.com)

(Photo Credit: Westend Bistro by Eric Ripert)

A mouthwatering Crispy Soft Shell Crab Sandwich from Seaside Grill located beachside at the legendary Kahala Hotel & Resort here in Honolulu - it takes a classic, soft shell crab, and adds refined layers that compliment and satisfy.  It's sinfully delicious.

Crispy Soft Shell Club Sandwich
Seaside Grill

Yields 1 Sandwich

INGREDIENTS
2   Pcs     Soft shell crab, seasoned with salt & pepper -  lightly dusted with corn starch
2        Pcs     Sourdough sandwich bread
1       Pc      Over medium cooked egg
2 Pc      Bacon
2  Tbsp    Sundried tomato Aioli - see sub recipe
1 Pc      Fresh Basil Leaf
1       Pc      Green leaf lettuce
2     Slices  (2 oz each) tomato
3     Oz      Cole Slaw - see sub recipe
5     Oz      Seasoned Fries
          Smoked paprika, garlic, Italian parsley, olive oil, salt & pepper

Deep Fry the soft shell crab till golden brown & crispy - place on absorbent paper to drain excess oil.

Toast the sourdough bread & spread the sundried tomato aioli on both sides, then the lettuce leaves, then the tomato slices & then the crab - cover with toasted sour dough & cut in half & serve with cole slaw & seasoned French fries

Sundried Tomato Aioli

1oz portion size

Yields 1 1/2 cups - approx - 12 servings

INGREDIENTS

1       Cup     Mayonnaise

1/2     Cup     Sundried Tomato (chopped)
To     Taste   Kosher salt & pepper

Combine all ingredients together & chill


Cole slaw for the Soft Shell Club Sandwich:
3oz portion size

Yields 2 gals

INGREDIENTS
5       Lbs     Shredded white cabbage
1 QT      Mayo
6   Oz      Shredded carrots (rinsed)
2      Cups    Sugar
2  Cups    Apple cider vinegar
1/4  Cup     Salt
2   Cups    Pineapple juice
2        Tbsp    Ground black pepper


Combine all ingredients together & chill
Strain half amount of liquid out & serve.

TANDOORI-FLANK STEAK ROLL-UP by Executive Chef James Boyce at Studio at Montage Laguna Beach - this easy-to-prepare dish looks exotic, tastes delicious and a favorite of adults and children alike. It's also easy to transport for an outdoor picnic, and may be enjoyed at room temperature or re-heated on a portable grill .

Marinade
1/4 C. tandoori sauce*
1 t. chopped ginger
1 T. honey
3 cloves garlic, chopped
1/4 C. orange juice
2 pounds flank steak
      
Garnish
3 T. coarse ground mustard
2 small ripe avocados
18 pieces of oven roasted or sun-dried tomatoes
1/4 C. cilantro leave