RECIPE TITLE "Crab Salad with Asparagus, Avocado, and Lime Vinaigrette"
Recipe from Tom Douglas' Seattle Kitchen , Copyright © 2001 by Tom Douglas.. All rights reserved.
... more great recipes by Tom Douglas on our GREAT CHEFS page!
This recipe is a very simple entrée salad that we developed for Etta's. It's meant to feature the taste of crab when it's in the prime of the season. If red Bibb lettuce is available, a combination of red- and green-leaved lettuce is attractive. The texture of this salad is very soft, so you may want to serve crisp crackers or toasted bruschetta alongside.
For the Lime Vinaigrette
3 tablespoons fresh lime juice
4-1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1-1/2 teaspoons peeled and grated fresh ginger
1-1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
Kosher salt and freshly ground black pepper
For the Salad
1 pound asparagus, tough bottoms snapped off
3/4 pound fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads Bibb lettuce (about 1/2 pound), leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 ruby grapefruit, peeled and cut into segments
1. To make the vinaigrette, whisk together the lime juice, vinegar, lime zest, ginger, and honey in a small bowl. Whisk in the oils. Season to taste with salt and pepper. Set aside.
2. Bring a pot of water to the boil and cook the asparagus until just tender, about 5 minutes. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge into a bowl of ice water. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette. Set aside.
3. Toss the crabmeat with 3 tablespoons of the vinaigrette and set aside. In a large bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
On the Plate: Divide the dressed Bibb lettuce leaves among 4 large chilled plates. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette. Arrange a bundle of dressed asparagus next to each avocado half. Divide the dressed crabmeat among the plates, draping it over the avocado and the asparagus. Garnish with the grapefruit segments and serve.
A Step Ahead: The vinaigrette may be made a day ahead and the asparagus can be cooked (but not dressed) a few hours ahead. Both should be stored, covered, in the refrigerator.
In the Glass: Try a Mimosa -- orange juice and Champagne.
|Tom's Big Dinners: Big-Time Home Cooking for Family and Friends
Douglas grew up in a big family where his mother and grandmother served big dinners every night of the week. Today, he's one of the country's hottest chefs, known not only for making Pacific Northwest cuisine and wine a centerpiece of American dining but also for hosting sensational big dinner parties at home. With his wife, Jackie Cross, Douglas takes an equally innovative approach to cookbooks, sharing menus and memories in an out-of-this-world collection.
Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom's Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.
The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.
The Pike Place Market Menu and Puget Sound Crab Feed showcase classic Seattle-style dishes, while Tom's extravagant Chinese Feast incorporates the Asian influence prevalent in Pacific Rim cooking.
In their energetic and warmly inviting book, Tom and Jackie take the hassle out of first-rate entertaining. Suggestions for do-ahead preparation appear in each chapter, along with wine pairings for each course.
A celebration in itself, Tom's Big Dinners brings big-time fun, flavor, and flair to your own dinners.
|Tom Douglas' Seattle Kitchen
Tom Douglas loves Seattle and Seattle loves Tom Douglas. The owner of and force behind three popular restaurants (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), Douglas has made an in-depth study of Pacific Northwest foodstuffs and culinary influences--basically the man has happily eaten his way through the city for the past 25 years and then, to Seattleites' delight, has applied his knowledge to his restaurants. "With this book, we hope to communicate our experience of Seattle," says Douglas. "We want to share our thriving food scene with you--you can get on a plane and come see us or you can use this book to create your own 'Seattle' in your kitchen."
Douglas focuses on using fresh, in-season ingredients in all his recipes. "My philosophy is: eat it when you've got it, enjoy the harvest when it's here," he says. In Seattle, that means Grilled Asparagus with Hazelnut-Star Anise Mayonnaise in the spring, Sake-Steamed Sockeye Salmon with Sake Butter with Oregon Pinot Noir Raspberry Sorbet on a summer evening, or the year-round favorite, Dungeness crab. Try Crab Salad with Asparagus, Avocado, and Lime Vinaigrette or Wok-Fried Crab with Ginger and Lemongrass. Use Washington State apples in Parsnip-Apple Hash or Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Douglas offers plenty of savory vegetarian dishes such as Potato Gnocchi with Roasted Tomatoes and Gorgonzola Cream, Wild Mushroom Ravioli with Arugula Salad, and Tuscan Bread Salad with Fresh Mozzarella and Basil (a perennial favorite at the Dahlia Lounge).
Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate. --Dana Van Nest
|I Love Crab Cakes! 50 Recipes for an American Classic
Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.
Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?
Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.