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PrintWeb Extra: Recipes from Cape Cod's Star Chefs
After we profiled some new stars of the Cape’s culinary scene in the “Elements Rising” feature (June 2011), we were anxious to try some of their innovative creations at home. A few of the rising chefs have provided us with some super recipes that are sure to arouse your taste buds this summer!
Michael Crowell of Five Bays Bistro
Pan seared halibut with herb spaetzle haricovert (French green beans) and tomato jam
Ingredients:
- 6 8 oz. halibut filets (thick cut if available)
- Fresh green beans
- 1 Clove garlic
- 1-2 Ripe tomatoes
- 1 Tblsp. sugar
- 2 c. Flour
- 4 Eggs
- ½ c. milk
- Fresh shallots
- Dry basil
- Thyme
- Dry oregano
Halibut and Hericovevert
Season halibut with salt and pepper. Get pan hot with just enough oil to cover bottom. Put fish in pan and sear until golden brown. Place in oven 6-8 minutes until desired doneness. Blanch snipped green beans in salted boiling water then finish in pan with butter, salt, pepper and garlic.
Herb Spaetzle
Mix together flour, eggs, and milk with a pinch dry basil, thyme, oregano, chives, parsley, a Tbsp. of salt and a tsp. of pepper. Push dough through a spaetzle press into boiling water for about two minutes until done. Strain and toss with butter.
Tomato Jam
Put 1 cup of small chopped seeded tomatoes in a pot with sugar, small diced shallots, a pinch of salt, pepper, dry basil, dry thyme, and dry oregano and cook on medium heat till all liquid is gone.
Shereef Badawy of The Brewster Fish House
Melon Sorbet
Ingredients:
- 500 ml. Summer melon sorbet (puree melon of choice)
- 500 ml. Simple syrup
- 1 egg white
- 1 tbsp. corn syrup
Mix all ingredients together and spin in an ice cream machine (any ice cream machine will work. You don't need an industrial one). After 30 minutes remove from machine and freeze in any container you like...any melons will do… there are so many delicious ones available all summer!
