Crab Louis with Sliced Avocado
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Cooking time: 40 minutes to first course, then 10 minutes to finish Cooking schedule: see below for "menu" instructions |
The scent of fall is in the air and the first of our winter squash is ready to eat. We love the little acorn squash, which are readily available this time of year. We also start seeing a lot of duck breasts in the markets now. It starts getting very reasonably priced this time of year. The crab, on the other hand is never fresh, but we do get hungry for it.
With half the dinner roasting this is fairly easy to put together. Enjoy your starter while things finish in the oven. The duck needs to be cooked last minute, but it's fast and entertaining!
Crab Louis on Avocado Slices Time: 20 minutes
Okay, so it's not really Crab Louis: there's no lettuce or hard-boiled egg. But it is a lovely salad. Try to get crabmeat that is in lumps rather than shredded - if you can find it and it's reasonable. The better the crab, the nicer the salad. I found a can of 'marble-size' pieces that were wonderful and less then 5.00. Fresh, of course would be better, but it's not readily available here.
crab meat, 6 oz (180gr), canned or fresh
4 tbs mayonnaise
2 tbs ketchup
2 tsp tarragon white wine vinegar
1 tsp Worcestershire sauce
1/4 tsp chili powder
2 tbs freshly snipped chives
1 tomato
1 avocado
Drain the crab meat well and put into a bowl. Snip the chives and add 1 tbs to the crab. In another bowl mix the other 1 tbs chives, mayo, ketchup, vinegar, Worcestershire and chili powder. Add about half to crab and very gently mix - just barely. Add a bit more if you want to, but it should be just lightly dressed. Remove the pit from the avocado and slice. Fan the slices out on each of two plates. Slice the tomato and cut the slices in half. Arrange on the other side of the plates. Divide the crab and spoon into the center. Serve, with remaining dressing on the side.
Grilled Duck Breast (Magret de Canard) Time: 15 minutes
Living in the land of foie gras we have duck breast readily available (they have to do something with the rest of the duck, after all!). We prefer it to steak (beef) and eat it medium rare. It has about 1/3 inch of fat on one side which delights the pyromaniac in mon mari - cooking it on the barbecue sends flames shooting up about 3 feet. The fat
mostly burns off so there is rarely a need to trim it. This has absolutely no resemblance to
wild ducks, Peking ducks, Long Island ducks or any other duck. I do not know if you can get it wherever it is that you live. It would likely come prepackaged. If you can't get it, substitute any regular old beef steak - or even venison!.
1 magret de canard (duck breast) or steak of your choice - the marinade works well with beef or venison
2 tbs Balsamic vinegar
1 tbs Dijon-style mustard
1 tsp juniper berries (optional)
1/2 tsp black peppercorns or 1/4 tsp black pepper
2 tsp fresh thyme
2 cloves garlic
1 tbs walnut oil
Cross-hatch fat on duck (you know - make little squares) cutting through skin and fat just to meat of breast. Crush juniper berries and peppercorns. Mince garlic. Mix all ingredients (except duck) in a small bowl. Pour over duck and rub into cuts. Set aside until ready to cook. (For more flavor can be done 2 - 3 hours ahead of time. Refrigerate until 20 minutes before ready to cook) When ready, cook duck breast on barbecue starting fat side down for 5 minutes. Make certain barbecue is away from dried weeds, dried wood and low trees. With long tongs turn breast over (mind your eyebrows) and continue cooking another 3 - 5 minutes. If there is any fat left on fat side put fat side down for a minute to burn off. Cook 2 minutes longer each side for medium. For well-done ...don't do that. Remove from heat and take a peak (stick knife in center and make a cut). If done to your liking let rest a minute. If not put back on barbecue for 2 minutes. (I know the purist would be appalled but one has to learn somehow.) See techniques for more help. When ready, cut in slices about 1/4" (.65cm) thick and serve.
Hot Roasted Potato and Onion Salad Time: 60 minutes
These don't get crispy, the sauce keeps them tender and moist. It will start to caramelize just as the potatoes are done, adding a complex spicy, tart-sweet flavor that is perfect with grilled meats for early fall dinners.
2 medium potatoes, 5 - 6 oz each (175gr each)
1 red onion
1 tbs Dijon-style mustard
2 tbs white Balsamic vinegar
2 tbs olive oil
1/2 tsp dried rosemary
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Slice onions in half, then each half into fourths, vertically, so you have wedges. Put the mustard, vinegar and oil into a bowl and whisk well. Add potatoes and onions and toss to coat. Put into a small baking dish, just large enough to hole everything in a single layer, and bake, uncovered, 400F (200C) for 30 minutes. Remove, stir and bake for 20 - 25 minutes longer, until done and sauce is starting to caramelize. Remove and serve.
Roasted Acorn Squash Slices Time: 45 minutes
I finally convinced mon mari that there are other ways to eat acorn squash besides filling them with butter and brown sugar (which, of course, is wonderful). Roasting them concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter!
1 acorn squash
1 tsp dried rosemary
1 tbs olive oil
salt and pepper to finish
Cut squash in half, through stem and blossom ends, and scoop out seeds. Then cut in 1" (2.5cm) slices the short way. Mix rosemary and olive oil. Toss squash slices in oil. Arrange on a baking sheet and cover loosely with foil. Bake at 400F (200C) for 30 minutes. Uncover and bake another 10 minutes, until fork tender. Sprinkle with salt and pepper and serve.
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Cooking Schedule: 40 minutes to first course then 10 to finish |
Make dressing for crab |
Cooking for Two? Or more?
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