| 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 |
