2 ripe avocados, peeled and sliced lengthwise
2 pink grapefruit, peeled and cut into segments
3 oz backfin crabmeat, shells carefully removed
2 small heads frisee lettuce, cleaned and torn in pieces
1 tsp Dijon mustard
8 tsp sherry wine vinegar
3 oz olive oil
1/2
cup ketchup
1/2 cup hot sauce
1 tsp horseradish
small piece fresh ginger, peeled and grated
fresh dill
1 tbsp lemon juice
salt & pepper to taste
Instructions
Prepare the vinaigrette by whisking mustard, vinegar, oil, salt, and pepper together. Set aside.
Prepare cocktail sauce by mixing ketchup, hot sauce, horseradish, lemon juice, salt, and pepper together. Set aside.
Toss lettuce in vinaigrette. Arrange on a plate. Arrange alternate slices of avocado and gra
pefruit segments around edge of plate. Mound crabmeat in the center, top with cocktail sauce. garnish with ginger and dill.
1 head romaine lettuce, cleaned and torn into small pieces
1 clove garlic,
peeled and cut in half
2 eggs
1/2 cup olive oil
1/3 to 1/2 cup pear vinegar
freshly grated Parmesan cheese to taste
croutons
Instructions
Coddle the eggs by boiling 3 cups water, removing from heat, putting eggs in water. Cover and let stand for 6 minutes in a warm place.
Rub salad bowl with cut clove of garlic. (If you like more garlic, crush and add to dressing.)
Break eggs into salad bowl. Add oil, vinegar, cheese, and lettuce. Toss thoroughly. Add croutons.
12 baby clams, scrubbed
12 mussels, scrubbed and de-bearded
1 lb sliced calamari
1 lb bay scallops
1 lb medium shrimp, whole
juice of 2 lemons
1/4 cup oliv
e oil
1 tsp chopped parsley
1/2 tsp chopped garlic
salt & pepper to taste
Instructions
Place clams and mussels in a large pot and cover with water. Add 1 tbsp olive oil and cook over high heat until all shells are open. Discard any whose shells do not open.
Remove meat from shells. Put scallops, shrimp, and calamari into the same water and cook for 10 minutes. Shell and devein shrimp.
Mix all the seafood with the remaining olive oil, lemon juice, salt, pepper, garlic,
and parsley.
Arrange salad on a serving dish and refrigerate for at least 1 hour. Serve chilled.
3 oz fresh foie gras
1/2 apple (Granny Smith), peeled, cored, and cu
t into 1/8" slices
1/2 oz butter
1 oz Riesling wine
1/2 oz Calvados
1 tbsp sugar
1-1/2 tbsp whipped cream
a little flour
salt & pepper to taste
fresh chervil to garnish
Instructions
Combine butter, wine, and Calvados, cook apples until half done. Remove from heat. Apples will cook fully in the stock. Arrange drained apple slices in an oven-proof soup plate.
Prepare a caramel with the sugar and fold it into the whipped cream. Spoon the liquid over the apples
and bake under the salamander.
Mix flour with a little salt and pepper. Dredge foie gras slices. Saute until done. Dry on paper towels, and arrange on top of apple slices. garnish with chervil.