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DUNGENESS CRAB WITH ARTICHOKES, GRAPEFRUIT AND GRAPEFRUIT DRESSING
For Four Appetizers
8 ozs good-quality
Dungeness crabmeat or substitute fresh lump crabmeat picked of any
shell, mixed with 1T dry sherry, 1t brandy and salt and pepper to taste
2 artichokes, 24-36
size, with thorns and stems
1 large ruby red
grapefruit, 16-18 ozs, peeled and supremed, will need about 12-16 wedges
Grapefruit Dressing
(recipe follows)
Extra virgin olive
oil and lemon juice for tossing artichokes
Kosher salt and
fresh ground black pepper to taste
Method:
Cut off top one inch of artichokes and trim off leaves until you get
down to the light green inner tender leaves. Carefully trim off outside
of artichoke bottom and stem, about 1/8th to ¼ inch. Cut
artichokes in half through stem. Rub liberally with half cut lemon.
Scoop out the fuzzy choke with a lemon baller but do not remove too much
of the base. Put artichokes in a pot of water with enough salt so the
water tastes like sea water. Squeeze juice of half lemon into the water
and the lemon body as well. Bring up to a boil and cook 10-15 minutes
until artichokes are crisp tender (when a small knife in center comes
out with a slight bit of resistance). Remove from pot and shock in ice
water. Drain well. When cool, cut each half into quarters. Toss
quarters with a bit of extra virgin olive oil and lemon juice. Season
with salt and pepper and char grill or sauté in a very hot pan, about
1-2 minutes per side until charred. Toss crabmeat with 2T grapefruit
dressing. Divide crabmeat on plates, divide artichokes around, divide
grapefruit supremes around and drizzle dressing over and around dish.
Grapefruit Dressing
1 egg yolk (from a
pasteurized egg), room temperature
1 large clove
garlic, peeled and crushed, sprinkled with ¼ t kosher salt and mashed to
a puree
¼ t fresh ground
black pepper
¼ to ½ t kosher
salt
2t lemon juice
½ cup extra virgin
olive oil
½ cup grapeseed oil
¼ cup grapefruit
reduction (one cup juice from one large 16-18 ounce grapefruit along
with microplaned zest from that grapefruit, reduced to ¼ cup liquid).
Bring to room temperature before using.
2T fresh chopped
chives
Method:
Place egg yolk, garlic and ¼ t lemon juice in a mini food processor.
Mix oils together. Start processing and add oil in a slow, steady
stream to form emulsion. After 1/3 to ½ of the oil is added, add
remaining lemon juice, remaining oil and grapefruit reduction. Season
to taste with salt and pepper. Add chives. If dressing is too thick,
add a bit on water (it should be the consistency of heavy cream). |
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Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
Coquette
Cafe
Harlequin Bakery
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