Coming Up  
Windy City LIVE can be seen from 11:00 AM until 12 Noon each weekday
Check It Out  
WCL Deal Me In deals
wcl logo

Cooking with Jean-Georges

Get more: food
01/10/2012

Val & Ryan are in the kitchen with the world renowned Pump Room Chef

Though he helms a worldwide restaurant empire-with locations in New York, Las Vegas, London, Paris, and Shanghai, Jean-Georges Vongerichten counts his greatest joy in life as family first, then food. In his latest book: "Home Cooking with Jean-Georges", he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.

With 100 recipes and 100 color photographs-all taken at his country house-Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Today, Jean-Georges shares his crab toast recipe with Ryan and Val:

Crab Toasts with Sriracha Mayonnaise (serves 4)

Ingredients:
4 slices good sourdough bread
3 tablespoons Sriracha Mayonnaise (recipe follows)
8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell
Crushed red chile flakes, optional
1 lemon, cut into wedges

Sriracha Mayonnaise
1 large egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
3/4 cup grapeseed or other neutral oil
2 teaspoons fresh lemon juice
2 teaspoons Sriracha

For the Sriracha Mayonnaise: Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and Sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.

Procedure:
Toast the bread until golden brown. Cut each slice into 2-inch pieces.

Gently fold the mayonnaise into the crabmeat until well mixed. Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.

Get more: food
blog comments powered by Disqus