2:33 PMPosted by Magic of Spice
Seafood Mary -
A Guest Post by Chef David Buchanan
We are so excited that Chef David as agreed to do
a guest post for us...and I barely even had to twist his arm
to pry this stunning dish from him :)
Chefs - Resources provides an invaluable resource tool
for culinary professionals as well as enthusiastic foodies
from all walks of life.
So once you are done salivating over his wonderful
creation,stop in and say hello...
Without further rambling from me,
please allow me to present;
A guest post by Chefs-Resources which specializes in culinary information for Chefs, Culinarians & Foodies. Detailed info on over 150 oysters, plus culinary profiles of fish by species, and much more."
This dish is a sampler appetizer of some of the Pacific Northwest’s favorite seafood.
Dungeness Crab, House Smoked Sockeye Salmon, fumet poached Scallop and Shrimp…
King Neptune himself would favor this dish. And it is paired with a Seafood Mary Sauce, which is an updated cocktail sauce using fresh horseradish and lime juice. I feel that this ‘lighter’ sauce compliments the seafood better than a traditional cocktail sauce which is thick and tends to cover and mask the flavors of the seafood.
Seafood Mary Ingredients:
3 Each Dungeness Crab Fancy Legmeat
1 Each U-10 Shrimp Alaskan Spot Prawn, poached, chilled
1 Each U-10 Scallop, poached, chilled, cut in half to form 2 disks
4 Tbl Cucumber, brunoise
4 Tbl Tomato Concasse
1 Oz Smoked Salmon on NW Skewer
1 Each Lemon Wheel, thin slice
1 Each Lime Wheel, thin slice
1 Each Lemon Wedge, curled
1 Each Fennel Sprig
1 Oz Seafood Mary Sauce
Seafood Mary Procedures:
Gently poach the Shrimp to Medium in 1 Qt fumet seasoned w/ 1 Tbl Old Bay. Chill Shrimp in walk-in (do not chill in ice water as this will deplete flavor). If the shrimp is cooked properly it should be slightly translucent in the center after it cools. Do the same with the Scallop separately.
For assembly, use a Martini Glass or similar glass. Arrange the cucumber on one half of the bottom of the glass and arrange the tomato on the other half. Arrange the seafood in a presentable manner, trying to get each item to be visible out of the top of the glass. Place a slice of lemon and lime wheel between the two slices of the scallop. Add the lemon wedge and fennel frond garnish. Finish with the Seafood Mary Sauce, poured gently down the center of the seafood but not splashing it all over. Add another 2 oz of the Sauce to a side dish for dipping.
Seafood Mary Sauce Ingredients:
1 Qt V-8 Juice
3 Tbsp Tabasco
1.5 Cups Fresh Lime Juice
1 Cup Ketchup
3 Tbsp Fresh Horseradish, micro-planed
1/8 Tsp Sea Salt
Seafood Mary Sauce Procedures:
Combine all and mix well. It may need a touch more lime juice or salt.
The Seafood Mary Sauce also goes well with fresh Oyster Shooters. I recommend using Grey Goose Vodka in the shooters and a splash of the Seafood Mary Sauce. There are over 65 varieties of raw oysters to choose from in the Pacific Northwest. That’s a lot of Shooters! And of course the East Cost also has a plethora of selections.
Again, thank you so much Chef David and Chefs-Resources
for providing us with such a delightful Guest Post:)