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Green Vegetables
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Chef Kathy Summerlin

Spring Quinoa Salad

This recipe is broken into two sections:

the dressing, and the salad itself.

Ingredients
  Dressing

  • ¼ cup of white balsamic vinegar

  • Zest of one lemon

  • Juice of one lemon

  • ¼ bunch of fresh oregano, chopped finely

  • ¼ cup extra virgin olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon cracked black pepper

  • Dash of red chili flakes

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Preparation and Directions
              Dressing

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  1. Add all ingredients to a mason jar and shake vigorously. 

  2. Reserve half for marinating the shrimp

Ingredients
     Salad

  • 1 cup rinsed and drained quinoa

  • 2 cups of water

  • Kosher salt

  • 6-8 radishes, sliced thinly

  • 8-10 cherry tomatoes, sliced in half

  • ¾ cup of feta cheese, crumbled

  • 1 bunch of flat leaf parsley, chopped fine

  • 1 bunch of mint leaves, chopped fine

  • ¼ c toasted, chopped walnuts

  • 1 lb medium shrimp, peeled and deveined

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Preparation and Directions
                Salad

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  1. Add 1 cup quinoa to two cups of water and bring to a simmer. 

  2. Place lid on top and cook for 15 minutes. Fluff when done.

  3. While quinoa is cooking, place shrimp in a bowl and add half of the dressing for the shrimp to marinate.

  4. In a medium skillet, add the shrimp and marinade. 

  5. Toss around on medium heat until the shrimp are no longer opaque -- they should look pink.

  6. Add quinoa to a serving bowl, and place the rest of the ingredients in the bowl and mix thoroughly, including the dressing. 

  7. Serve at room temperature or refrigerate for later.  

Homemade Pesto
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Chef Jeff Barrett

Porchetta Sandwich

This recipe is broken into two sections:

the seasoning blend, and the pork belly (sandwich).

    Ingredients
Seasoning Blend

  • 3-4 tbsp kosher salt (Diamond Crystal; adjust if using Morton’s)

  • 1 tbsp whole, black peppercorns

  • 2 tbsp whole fennel seeds (optional: toast & grind—see Step 1)

  • 1 tbsp crushed, red pepper flakes (adjust to spice preference)

  • 1 tbsp fresh rosemary leaves

  • 1 tbsp fresh sage leaves

  • 1 tbsp fresh thyme leaves

  • 6 cloves garlic

  • Zest of 1 lemon

  • 1/4 cup extra virgin olive oil

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Preparation and Directions
       Seasoning Blend

  1. Toast & Grind the Spices (Optional but highly recommended for enhanced flavor): Heat a dry skillet over medium heat.

  2. Add fennel seeds, black peppercorns, and red pepper flakes, toasting until fragrant (~2 minutes).

  3. Remove from heat, let cool slightly, then grind using a mortar & pestle, spice grinder, or blender.

  4. Add the rosemary, sage, thyme, garlic, lemon zest, and olive oil to the spice mixture.

  5. Blend or process until the seeds and peppercorns are broken down and the garlic is well incorporated. (No need to mince the herbs first—just remove the stems.)

         Ingredients
Pork Belly (sandwich)

  • 10-12 lbs skin-on pork belly with loin attached

  • Ciabatta or rustic bread, toasted

  • Burrata cheese

  • Pickled red onions

  • Pickled Fresno chilis 

  • Herb pesto

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Preparation and Directions
    Pork Belly (sandwich)

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  1. Pat both sides of the pork belly dry with paper towels to remove moisture.

  2. Score the skin in a crosshatch pattern—deep enough to cut the surface but not into the fat layer.

  3. Poke holes throughout the skin with the tip of a sharp knife. (These can go deeper than the scoring to aid in rendering.)

  4. Season the skin side with half the salt (~1.5 tbsp).

  5. Flip the pork belly over (skin-side down).

  6. Lightly score the meat lengthwise every 1-2 inches, cutting about ½ inch deep.

  7. Season the meat side with the remaining 1.5-2 tbsp salt, then rub in the spice mix, making sure to press it into the cuts.

  8. Pre-cut butcher’s twine into 12-18” lengths—one piece for every 2-3 inches of the belly’s length.

  9. With skin-side down, lay the twine underneath the belly, evenly spaced.

  10. Roll the belly into a tight log, starting from the side closest to you.

  11. Tie firmly but not too tight (you want a snug roll without squeezing the meat).

  12. Place the rolled porchetta on a pan or tray and refrigerate uncovered for at least 24 hours.

  13. Optional: Every 4 hours, rub lemon juice on the exposed skin to enhance tenderness while keeping it crispy.

  14. Slow roast at 300°F for ~2 hours until 160°F internal temp.

  15. Increase heat to 500°F for final 15-20 minutes until mahogany brown and crispy.

  16. Rest for 10-15 minutes, then slice.

        Directions
Porchetta Sandwich

  1. Toast ciabatta or rustic bread until warm and slightly crunchy.

  2. Slice porchetta into 1” rounds, then dice into bite-sized pieces for easier sandwich eating.

  3. Smear herb pesto on the bottom bun.

  4. Layer the diced porchetta on top.

  5. Add burrata cheese over the meat.

  6. Top with pickled red onions and pickled Fresno chilis.

  7. Press lightly, slice in half, and serve.

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Organic Eggs
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Chef Charlie Ayers

Pastrami Eggs Benedict

This recipe is broken into two sections:

the Pastrami Brisket and the Eggs Benedict. You'll also need two bagels and Swiss cheese for the finished sandwich.

​

   Ingredients
Eggs Benedict

  • ¼ C shallots, minced

  • 20 black peppercorns, cracked 

  • 4 bay leaves, crumpled

  • 1 sprig parsley

  • 1 sprig thyme 

  • 3 tablespoon salt 

  • 1 cup champagne vinegar

  • ¾ cup water

  • 12 egg yolks

  • 3 tablespoon lemon juice, add more to taste once finished if needed

  • 2 pounds clarified butter, melted about 130 degrees

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Preparation and Directions
          Eggs Benedict

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  1. Make the reduction: Combine the shallot, cracked pepper, bay leaf, salt, and vinegar in a pan and simmer it until it’s dry (you’ll sometimes see this referred to as "sec," the French term).

  2. Add water, bring it to a simmer, and strain it into a bowl. Allow to cool for a few minutes, so as not to cook the yolks too quickly.

  3. Whisk the yolks and add them to the reduction. 

  4. Next step is to cook the yolks: Eggs are best cooked over simmering water. You don’t want scrambled eggs. Put the bowl over a pot filled with simmering water; this allows to control the heat easily.

  5. Add the lemon juice and start whisking.

  6. Slowly add the warmed clarified butter in a steady steam to the bowl.

  7. Taste and adjust the seasoning with salt and lemon.   

  8. Now, time to poach your eggs: Adding a touch of acid, like vinegar or lemon juice, to the water before poaching eggs can help them hold their shape and prevent the whites from spreading. The acid denatures the proteins in the egg whites, causing them to coagulate more quickly and preventing them from becoming overly runny. 

  9. Bring water to a simmer, then add a splash of vinegar or lemon juice to the simmering water.

  10. Crack the eggs into individual small bowls or ramekins.

  11. Optionally, you can stir the simmering water to create a vortex to help the eggs swirl in.

  12. Gently pour or slide the eggs into the center of the vortex, if you're using it.

  13. Let the eggs simmer for 2-3 minutes, or until the whites are set and the yolks are cooked to your liking.

  14. Carefully remove the poached eggs with a slotted spoon and serve immediately.

   Ingredients
Pastrami Brisket

  • 5 lbs beef brisket

  • 2 tablespoons whole black peppercorns

  • 1 tablespoons fresh coarsely ground black pepper

  • 4 tablespoons kosher salt

  • 1 teaspoon pink curing salt

  • 1 tablespoon whole coriander seeds 

  • 1 tablespoon coriander powder

  • 2 tablespoon brown sugar

  • 1 tablespoon sweet paprika

  • 4 teaspoons crushed fresh garlic

  • 4 tablespoons beef tallow

  • 2 teaspoons onion powder

  • 1/2 teaspoon whole yellow mustard seeds

  • 1/2 teaspoon yellow prepared mustard (if you have something spicy, use it)

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Preparation and Directions
        Pastrami Brisket

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  1. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a spice grinder or smash in a zip lock baggie with a heavy bottom pan, so they are "cracked" but not completely powdered.

  2. Mix all the dry spices together.

  3. Rub the brisket with the beef tallow, mustard, and crushed garlic, then coat meat in remaining dry ingredients.

  4. Once prepared, store prepared brisket in a zip-lock bag or a vacuum-sealed bag if you have a food saver.

  5. For smoking the brisket, I use hard oak charcoal for my heat, applewood for smoking (no briquettes), and a thermometer set for brisket. I like the Weber digital thermometer app. I don't use pellets for my smoking, but you can if that's what you do. Once it hits 195 degrees, transfer it to a stovetop steamer, then cook to an internal temperature of 222.

          Directions
Pastrami Eggs Benedict

  1. Slice the brisket

  2. Lay sliced brisket over the bagels (which should be toasted)

  3. Place the two poached eggs over the brisket

  4. Finish with the Swiss cheese (can be melted) over the eggs

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Chili Peppers
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Chef Ian Whitcomb

Real Guacamole
and
Texas Chili

This recipe is broken into two sections:

the Real Guacamole, and the Texas Chili. 

    Ingredients
Real Guacamole

  • 2 cups avocados

  • ¼ cups diced Roma tomato

  • ¼ cups diced red onion

  • 1 lime

  • Sea salt

  • Tortilla chips of your choosing

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Preparation and Cooking
      Real Guacamole

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  1. Dice and soak (cure) red onion in lime juice.

  2. Dice Roma tomato and sprinkle with salt.

  3. Cut avocado into chunks.

  4. Combine ingredients and smash slightly leaving some large avocado chunks for texture.

  5. Since you did all the work, eat all you can first and serve the rest!

Ingredients
Texas Chili

  • 4 ancho (dried poblano) chiles, stemmed and seeded

  • 2 dried pasilla (dried chicala) chiles, stemmed and seeded

  • 2 Colorado (dried anaheim) chiles, stemmed and seeded

  • 1 chipotle (dried jalapeno) chile, stemmed and seeded

  • 4 6” corn tortillas cut into quarters

  • 6 T vegetable oil

  • 1 ½ lbs. coarsely ground beef

  • Salt and pepper

  • 2 ½ C small dice yellow onion

  • 2 T seeded and minced jalapeno

  • 2 T minced garlic

  • 1 T cumin

  • 4 Chicken stock

  • 12 ounces of dark beer or Dr. Pepper

  • 8 sprigs of cilantro tied with twine

  • 1 cinnamon stick

  • Fresh lime juice

  • ½ C grated queso fresco

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Preparation and Directions
            Texas Chili

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  1. If using dried chiles, heat them in 2 cups of water to a boil and lower to a simmer for 10 minutes.

  2. Remove from heat and cool slightly.

  3. Add chiles to a blender with just enough liquid to make a puree.

  4. Add the tortillas and process to a smooth puree (you may add a little extra liquid if needed).

  5. Set aside.

  6. Heat the oil in a large frying pan over medium-high heat.

  7. Add the beef, season with salt and pepper and fry, stirring frequently for about 5 minutes until the beef browns.

  8. Use a slotted spoon to transfer the beef to a bowl and leave the remaining oil in the pan.

  9. To the hot pan, add 2 cups of the onion, jalapeno, garlic and cumin.

  10. Cook on medium-high heat, stirring constantly for about 3 minutes.

  11. Reduce heat to medium, add the chile puree and cook for about 5 minutes until the mixture is dark, thick, and fragrant. Make sure the mixture does not scorch on the bottom of the pan (you may add ¼ C of water to deglaze the pan if this begins to occur).

  12. Stir in the beef, then add the stock and beer/Dr. Pepper, and bring to a boil.

  13. Lower the heat to a simmer and cook for 1 hour, stirring occasionally. The goal is to reduce the chili by half.

  14. Remove from heat and add cilantro bundle and cinnamon stick.

  15. Let stand for 15 minutes.

  16. Remove cilantro and cinnamon.

  17. Stir in lime juice.

  18. Taste and adjust salt and black pepper accordingly.

  19. Serve in small bowls and sprinkle with remaining onion and queso fresco.

  20. Garnish with jalapeno slices and cilantro sprigs if desired.

Garlic

Chef Andrew Wiggins

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     Ingredients
Compound Butter

  • 1 stick of butter

  • 3 garlic cloves

  • chives

  • thyme

  • parsley

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 Ingredients
Perfect Steak

  • 1 ribeye

  • salt

  • pepper

  • garlic powder

  • olive oil

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Compound Butter
and
The Perfect Steak

This recipe is broken into two sections:

the Compound Butter, and a Perfect Steak. Note using a stand mixer and butane cooking torch is recommended.

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Preparation and Cooking
         Compound Butter

  1. Chop herbs and mince garlic cloves.

  2. Add your herbs, butter, garlic, and a pinch of salt in a mixing bowl.

  3. With a stand mixer, mix until fully combined.

  4. Wrap compound butter in plastic wrap.

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Preparation and Directions
          Perfect Steak

  1. Dry brine steak with salt, pepper, and garlic powder.

  2. Set it in the refrigerator overnight.

  3. Put a cast iron skillet on the burner and let it heat up for about five minutes.

  4. Put the steak in the pan flipping about every three minutes until it reaches your desired temperature.

  5. Plate with a slice of compound butter melted with a butane torch.

  6. Serve.

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Chef Jesse Hollet

Best Mac and Cheese

Note using an immersion blender is recommended.

 Ingredients

  • 285g cheese (can be any cheese, but works best with a good melter and a punchy cheese)

  • 265g milk

  • 11g sodium citrate

  • 1 box of elbow macaroni

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Preparation and Cooking

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  1. Prepare the macaroni to instructions on the box.

  2. Drain and reserve for later.

  3. Whisk milk and sodium citrate while milk is cold over low heat until small bubbles form.

  4. Bring to light simmer.

  5. Slowly blend in cheese pinch by pinch with the immersion blender.

  6. Add milk to thin as needed.

  7. Add cheese to macaroni and serve.

Kitchen Counter
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Chef Deepthi Naga

Vanilla Cake
with
Buttercream Frosting

This recipe is broken into two sections:

the Vanilla Cake, and the Buttercream Frosting. Note using a mixer is recommended.

 Ingredients
Vanilla Cake

  • 2.5 plus 2 tablespoons cake flour

  • 1.5 cups plus 2 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 3/4 teaspoon fine salt

  • 3/4 cup unsalted butter, very soft

  • 4 large egg whites, room temperature

  • 1 large egg yolk, room temperature

  • 1 tablespoon vanilla extract

  • 1 cup buttermilk, room temperature

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Preparation and Baking
         Vanilla Cake

  1. Preheat the oven to 350°F.

  2. Spray 2 8-inch cake pans with baking spray, line the bottoms with parchment paper, set aside.

  3. In a large bowl, combine cake flour, granulated sugar, baking powder, and salt.

  4. With the mixer on low speed, gradually add in the butter. Once all of the butter is combined, it’ll look like a sandy mixture. In warmer climates, it’ll look softer. Both are fine.

  5. Continue to beat the batter for 1 to 2 minutes. Scrape the sides and bottom of the bowl.

  6. Gradually add the egg whites, one at a time, beating well after each addition.

  7. Beat in egg yolk.

  8. Add in vanilla.

  9. In the mixer on a low speed, gradually add the buttermilk in 3 additions, beating 1 to 2 minutes after each addition.

  10. Divide batter evenly between prepared pans, baking until cakes are golden on top, and a toothpick inserted comes out mostly clean with a few moist (not wet) crumbs. (About 26 to 30 minutes.)

  11. Let cake layers cool in pans for 5 minutes before placing onto a wire rack to cool completely.

  12. Remove parchment paper.

  13. If assembling the next day, wrap cooled cakes in plastic wrap and refrigerate until ready to assemble.

         Ingredients
Buttercream Frosting

  • 8 oz unsalted butter (2 sticks) cool, but not cold -- about 70°F 

  • 1/2 tsp salt

  • 1/4 cup cold whipping cream

  • 2 tsp good quality vanilla extract

  • 8-10oz 10X sugar (in weight) 2-2.5 cups (spoon and level)

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Preparation and Directions
  Buttercream Frosting

  1. Place the butter in the bowl of a stand mixer.

  2. With a paddle attachment, whip the butter until it's creamy and white in color -- about 3-5 minutes on high speed (not maximum speed).

  3. Add the salt, cream, and vanilla, and whisk further until the buttercream mix is light and fluffy (a few minutes).

  4. Lower the speed and add 8 oz of the confectioner's sugar -- a little at a time, and incorporate all the sugar into the butter. Make sure to scrape the sides as you go.

  5. Once the sugar is incorporated into the butter, increase the speed and whisk on high for 1 minute.

  6. Taste, and add the rest of the confectioner's sugar if needed.

  7. Whisk for a further 2-3 minutes until you have a light, fluffy, soft, spreadable frosting.

  8. If the frosting is too stiff, you can add extra cream (1 tbsp at a time) to get an even softer buttercream.

Kitchen Bar
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Chef Katie Kralick

Cookie Mundi Cookie Bar

Ingredients

  • 1/4 cup butter

  • 1 cup brown sugar

  • 1 egg

  • 1/2 tsp honey

  • 1 tsp lavender flavoring

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 1 cup flour

  • 1 cup white baking chips

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Preparation and Baking

  1. Preheat oven to 350°.

  2. Mix butter and brown sugar until crumbly.

  3. Mix in eggs and flavoring.

  4. Mix in flour, baking powder, and salt.

  5. Mix in baking chips.

  6. Spread into a lined 8x8 pan, making sure to chips are evenly distributed.

  7. Bake for about 25 minutes.

Kitchen
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Chef Jordan Ehrich

Cheeseburger Po' Boys
with Caesar Salad

This recipe is broken into two sections:

the Caesar Salad, and the Cheeseburger Po' Boys.

  Ingredients
Caesar Salad

  • 2 medium garlic cloves

  • 3 to 5 anchovies packed in oil, depending on taste

  • 1 large egg yolk

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard 1/3 cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed

  • 1/4 cup (15g) grated parmesan cheese Salt and fresh ground black pepper 

  • 1 Large Head of Romaine Lettuce Coarsely Chopped

  • 1/3 cup Fresh Shredded or Shaved Parmesan Cheese

  • 1 Bag of EhrichSon’s Bakery Tuscan French Bread Croutons 

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Preparation and Directions
          Caesar Salad

  1. Use a chef’s knife to mince the garlic and anchovies finely.

  2. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.

  3. Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy, placing a dishcloth underneath the bowl  to help to steady it as you whisk.

  4. Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.

  5. When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil.

  6. Finish by whisking in the mashed anchovies, garlic, and parmesan cheese.

  7. Then, taste and generously season with salt and pepper.

  8. Toss remaining ingredients with dressing and serve. 

Ingredients
  Po' Boys

  • 1 lb. Ground beef 80/20

  • 1 tbsp. Olive Oil

  • 1 tbsp Worcestershire Sauce

  • 1 tsp. Liquid Smoke (Optional)

  • 1 whole Large Egg

  • 1/2 cup of shredded Mozzarella Cheese

  • 1/2 cup of EhrichSon’s Bakery Tuscan French Bread Breadcrumbs

  • 4 Slices of Extra Sharp Cheddar Cheese (Optional)

  • 1 loaf of EhrichSon’s Bakery Po’ Boy French Bread 

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Preparation and Cooking
             Po' Boys

  1. Gently incorporate Ground Beef, Olive Oil, Worcestershire Sauce, Liquid Smoke, Egg, Mozzarella cheese, and breadcrumbs making sure not to over work the beef.

  2. Divide the beef into two rectangle patties roughly 3 inches by 6 inches.

  3. Preheat oven to 400 degrees F

  4. Slice the French Bread into 6 inch lengths, then down the middle creating a top and bottom half.

  5. Line a baking sheet with aluminum foil, place both halves of the French Bread with the inside facing up, and bake for 5 to 10 minutes, or until lightly toasted.

  6. Heat a skillet on the stove top to medium-high heat

  7. Place the beef patties in the heated skillet and allow to cook.  Do not press down or cut into the cooking patties.

  8. Flip patties for even cooking. Cook to desired temperature. 

  9.  At this point assemble the burger to your liking. 

Soup and Beer
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Ingredients

  • 3 cups soaked dried kidney beans

  • 8 qts. chicken stock

  • 2 lbs linguica

  • 10-12 yellow potatoes, cubed

  • Salt and pepper to taste

  • 2-3 ham hocks

  • 1lb chourico

  • 4 bunches kale, chopped

  • 4-5 tbsp sherry wine vinegar

  • 1 tbsp chili flakes​​

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Chef Eric Michael

Portuguese Soup

Yields 12 Quarts

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Preparation and Cooking

  1. Put ham hocks in pot.

  2. Cover with water and bring to a boil for one hour.

  3. Add beans.

  4. Boil for one more hour.

  5. Add meat.

  6. Simmer for one more hour.

  7. Add potatoes, chili flakes, vinegar.

  8. Simmer for an additional 30 minutes.

  9. Add kale.

  10. Simmer for 30 minutes.

  11. Salt and pepper, to taste.

  12. Serve and enjoy!

Kitchen Counter
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Chef Eskedar Asefaw

Ethiopian Beef Tibs

This recipe serves two. 

Ingredients

  • Beef tenderloin1 lb

  • Medium tomatoes 1

  • Ethiopian clarified butter 1 tbsp

  • Awaze ½ tbsp

  • Cardamom ½ tsp

  • Jalapeno 1

  • Purple onion 1

  • Garlic cloves 2

  • Vegetable oil 1 tbsp

  • Salt ½ tsp

  • Black pepper ½ tsp

  • Fresh rosemary 1 sprig

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Preparation and Cooking

  1. Cut all the veggies and the meat.

  2. Heat the pan to medium heat and add the oil, onions, and garlic.

  3. Stir until soft.

  4. Add meat; cook 5-6 minutes or until brown, then add seasonings.

  5. Stir occasionally.

  6. Add the butter and Awaze; stir 1 minute, then add more onions and the tomatoes.

  7. Cook for another 1 minute, then serve.

Kitchen Counter
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Chef Luther Scott III

Lump Crab Cakes with Spanish Romesco Sauce

This recipe is broken into two sections: the Romesco Sauce, and the Crab Cakes themselves.

           Ingredients
Spanish Romesco Sauce 

  • Red bell pepper 8 oz

  • White blanched almonds 2 oz

  • Garlic clove 1

  • Cayenne pepper to taste

  • Salt 1 tsp

  • Olive oil 2 oz

  • Whole tomatoes 8 oz

  • Baguette bread 2 oz

  • Smoked paprika 2 tsp

  • Sherry vinegar 1 oz

  • Black pepper to taste

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Preparation and Directions
 Spanish Romesco Sauce 

  1. Roast peppers and tomatoes over open fire until very charred. Remove from heat and place in a bowl until cool. Peel and seed the vegetables.

  2. In a dry sauté pan, toast the almonds until they are toasty and they have some color.

  3. In a food processor, add bread, garlic, and almonds until they resemble fine bread crumbs.

  4. Add tomatoes, peppers, paprika, cayenne, sherry vinegar, salt and pepper. Process until smooth paste being sure to scrape down the sides of the bowl.

  5. With the processor running add oil slowly until emulsified. 

  6. Season to taste and serve.

     Ingredients
Lump Crab Cake

  • Lump crab meat 1 lb

  • Red and green bell peppers 2 oz each

  • Brioche bread 8 oz

  • Worcestershire sauce to taste

  • Egg 1

  • Heavy cream 1 cup

  • Green onions 1 bunch

  • Dijon mustard 1 tbsp

  • Hot sauce to taste

  • Clarified butter as needed

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Preparation and Cooking
      Lump Crab Cakes

  1. Place heavy cream in a saucepan and bring to a boil. Reduce the cream by half and chill.

  2. Saute bell peppers in butter until tender.

  3. Tear bread and pulse in the food processor until it looks like crumbs.

  4. Combine Everything being sure not to break up the crab meat. 

  5. Form tester cake. Portion out into 2 oz portions or larger if you'd like.

  6. Pan fry the crab cake in clarified butter until golden brown.

Coming Up on MoxieFood

Chili!

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