Monday, November 30, 2009

Quality vs. quantity

With the Thanksgiving feast making its way to our midsections, I decided a recipe from French Executive Chef Michael Pieton, menu mastermind at Arizona's Boulders Resort and Golden Door Spa, would be most appropriate.

After all that excess, a small dish where flavor satisfies is what the dietitian ordered. We can thank Chef Michael's mother in Normandy for the skill to produce that. This is one of the most popular dishes at the resort and The Golden Door.

Crab and Avocado Tower
Serves 4

4 slices smoked salmon
1 avocado, finely diced and soaked in the juice of 1 lemon
1/2 cup light sour cream
3 TBS chives, finely chopped
4 tsp. caviar
salt & pepper
Combine crab, sour cream and chives; season to taste. Place 3 oz crab meat mixture in the bottom of a ring mold. Top with a slice of smoked salmon and press down firmly. Top with the diced avocado, garnish with caviar and cilantro leaves. Squeeze avocado sauce around the plate.

Avocado Sauce
1 clove of garlic, chopped
1 shallot, chopped
1 avocado
1 serrano chile
handful of spinach leaves
2 TBS cilantro
2 mint leaves
1 cup chicken stock
juice of 1 lime
salt & pepper
Saute garlic and shallot until softened. Place this and all other ingredients in a blender. Process until smooth. Season to taste and add to plate.

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