IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN)

THE PREFERRED PAELLA PAN MADE IN SPAIN  IMPORTER OF AUTHENTIC SPANISH PAELLA PANS

                                 HOME PAGE                     702 737 3925                                EMAIL US CLICK HERE

    SUMMER SPECIAL PAELLA PAN BURNER SET CLICK HERE        PAELLA GIFT PACKS     GIFTS FOR WEDDING, BIRTHDAYS  

 CHEF VALENTIN GONZALEZ

Executive Chef Lombardi's Restaurant Las Vegas, NV

CAPPUCCINO CRÈME BRULE

INGREDIENTS:

250ML   ESPRESSO CAFÉ, 7 SHOTS

750ML   HEAVY CREAM

6           EGG YOLKS

200GR   SUGAR

125ML   KALUA LIQUOR

METHOD:

1.  PREHEAT THE CONVENTION OVEN TO 210F.  COMBINE THE CREAM AND THE ESPRESSO CAFÉ IN A SAUCEPAN AND COOK OVER MEDIUM-HIGH UNTIL A FEW BUBBLES RISE TO THE SURFACE.  COOL FOR ABOUT 10 MINUTES

2.  MEANWHILE, BEAT THE EGG YOLKS AND SUGAR TOGETHER UNTIL LIGHT YELLOW.  POUR INTO CAPPUCCINO CUPS AND PLACE THEM IN A BAKING DISH; FILL WITH WATER TO COME HALFWAY UP THE SIDES OF THE DISHES AND COVER WITH FOIL.

3.  BAKE FOR 90 MINUTES, TAKE THEM OUT OF THE OVEN, AND ALLOW THE CAPPUCCINO CUPS TO COOL OFF.  PLACE THE CUPS IN THE REFRIGERATOR OVER NIGHT.

4.  WHEN YOU'RE READY TO SERVE, COVER THE TOP OF EACH CUSTARD WITH A THIN LAYER OF SUGAR AND HEAT IT WITH THE FLAME OF A PROPANE TORCH UNTIL SUGAR BUBBLES AND STARTS TO CARAMELIZE.

MAKES 6 TO 7 SERVINGS

CRAB CAKES WITH CAPERS CAVA SAUCE

INGREDIENTS FOR THE CRAB MIX

1        POUND OF BLUE CRAB MEAT

1 1/2  BUNCH OF GREEN ONIONS

2        TABLESPOONS OF WORCESTERSHIRE SAUCE

1 1/2   CUPS OF MAYONNAISE

A PINCH OF SALT

1/2      CUP OF PANKO JAPANESE BREAD CRUMBS

3         TEASPOONS OF TABASCO SAUCE

FOR THE CAPER CAVA SAUCE

1  CUP OF SPANISH CAVA (WINE)

1  TABLESPOON OF SPANISH CAPERS

1 TABLESPOON OF HEAVY CREAM

1  TABLE SPOON OF PARSLEY

1  TEASPOON OF EXTRA VIRGIN OLIVE OIL

METHOD

1.  MINCE THE GREEN ONION WITH A SHARP CHEF KNIFE.  IN A MEDIUM SIZE BOWL COMBINE THE CRABMEAT, WORCESTERSHIRE SAUCE, MAYONNAISE, SALT, WHITE PEPPER, TABASCO, JAPANESE BREAD CRUMBS.  MIX EVERYTHING WELL AVOIDING BREAKING THE CRABMEAT TOO MUCH.

2.  USING YOUR HANDS MAKE THE SHAPE OF A CAKE, YOU SHOULD GET 4 RICE CAKE WITH THIS RECIPE.

3.  SAUTÉ THE CAKES IN A NON-STICK PAN ENOUGH TO BROWN THEM AND PLACE THEM IN THE OVEN TO 500 F FOR 8 MINUTES

4.  TAKE THE CAKES OUT OF THE OVEN AND SET THEM ASIDE IN A WARM PLACE.  ADD THE CAVA AND THE CAPERS TO THE PAN UNTIL 1/2 OF THE LIQUID IS GONE, THEN ADD THE CREAM AND REDUCE TO A SAUCE CONSISTENCY, ADD PARSLEY FINELY CHOPPED TO THE OLIVE OIL

5.  PUT THE SAUCE IN A PLATE AND THE CRAB CAKES ON TOP.

MAKES 4 SERVINGS