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Ok, so this is our week for giving you the hottest stuff, one way or another. On Tuesday, it was a hot tip from a top concierge. Today, it's a hot recipe from a top chef. How's that for variety?
And of course for that sizzling treat we turned to one of the newest and, yes, hottest restaurants in the area. Called simply (and appropriately) Fish, this place is owned by venerable restaurateur Jack Jackson, who also owns Jackson's Steakhouse in downtown Fort Lauderdale.
Longtimers around here fondly recall his other big restaurant, Burt & Jack's, in Port Everglades, which sadly fell victim to tough 9/11 security changes. (He was Jack. Oh and the "Burt" in the name? Just some guy named Burt Reynolds. Apparently this fellow did some acting from time to time too.)
So you can see the pedigree of Fish is a good one. It's a beautiful place, elegant and simple, a dining room of soft lighting, sexy music, white linen and dramatic decor. There's even an amazing waterfall at the bar. Not something you find just anywhere, exactly.
The chef here is Alex Dziurzynski, a grad of the New England Culinary Institute. Alex has worked in some of the country's finest restaurants. They know a little about seafood in New England, of course -- so a seafood recipe from Alex sounds tempting. Here 'tis, hot off the stove! Enjoy!
Alaskan King Crab Cake
Yield: 8 each (five ounce portions)
Ingredients:
Alaskan King Crab meat 24 oz
Savory onions, minced 1 cup
Celery, minced 1 cup
Croissants, toasted and crushed 1 cup
Chives, chopped 4 oz
For cake batter:
Half and Half 1 quart
All purpose flour 8 oz
Eggs 8 ea
Baking powder 2 tablespoons
Sugar 1 oz
Cayenne pepper 2 tsp
Salt 1 tablespoon
Whole butter, melted 6 oz
Prepare cake batter in a blender using slow speed pulsing until smooth. Add the melted butter last. (Though the batter can be made up to 24 hours ahead, do not mix the fresh meat and vegetables unless you are ready to cook them.) In a mixing bowl add minced vegetables, king crab, chives, crushed croissants and crab meat. Add the cake batter, but only half. Because the king crab contains so much water, the amount of batter will vary. The consistency should be thick like muffin mix. At this point pre-heat a heavy saute pan on medium temp. When preparing the cake, test the pan by adding a small amount of whole butter. The butter should melt and boil, not burn. Using a small spoon add the mix to desired size. (Fish portion five ounces.) Cook slowly like a griddle cake. Be patient and wait to flip when the cake is of reasonable firmness. After five minutes or so, use the bottom of the spatula and give a slight squeeze. Any loose batter surfacing is a simple indicator that the cake is not ready.
And of course for that sizzling treat we turned to one of the newest and, yes, hottest restaurants in the area. Called simply (and appropriately) Fish, this place is owned by venerable restaurateur Jack Jackson, who also owns Jackson's Steakhouse in downtown Fort Lauderdale.
Longtimers around here fondly recall his other big restaurant, Burt & Jack's, in Port Everglades, which sadly fell victim to tough 9/11 security changes. (He was Jack. Oh and the "Burt" in the name? Just some guy named Burt Reynolds. Apparently this fellow did some acting from time to time too.)
So you can see the pedigree of Fish is a good one. It's a beautiful place, elegant and simple, a dining room of soft lighting, sexy music, white linen and dramatic decor. There's even an amazing waterfall at the bar. Not something you find just anywhere, exactly.
The chef here is Alex Dziurzynski, a grad of the New England Culinary Institute. Alex has worked in some of the country's finest restaurants. They know a little about seafood in New England, of course -- so a seafood recipe from Alex sounds tempting. Here 'tis, hot off the stove! Enjoy!
Alaskan King Crab Cake
Yield: 8 each (five ounce portions)
Ingredients:
Alaskan King Crab meat 24 oz
Savory onions, minced 1 cup
Celery, minced 1 cup
Croissants, toasted and crushed 1 cup
Chives, chopped 4 oz
For cake batter:
Half and Half 1 quart
All purpose flour 8 oz
Eggs 8 ea
Baking powder 2 tablespoons
Sugar 1 oz
Cayenne pepper 2 tsp
Salt 1 tablespoon
Whole butter, melted 6 oz
Prepare cake batter in a blender using slow speed pulsing until smooth. Add the melted butter last. (Though the batter can be made up to 24 hours ahead, do not mix the fresh meat and vegetables unless you are ready to cook them.) In a mixing bowl add minced vegetables, king crab, chives, crushed croissants and crab meat. Add the cake batter, but only half. Because the king crab contains so much water, the amount of batter will vary. The consistency should be thick like muffin mix. At this point pre-heat a heavy saute pan on medium temp. When preparing the cake, test the pan by adding a small amount of whole butter. The butter should melt and boil, not burn. Using a small spoon add the mix to desired size. (Fish portion five ounces.) Cook slowly like a griddle cake. Be patient and wait to flip when the cake is of reasonable firmness. After five minutes or so, use the bottom of the spatula and give a slight squeeze. Any loose batter surfacing is a simple indicator that the cake is not ready.
posted by LauderBLOGGER at 3:51 PM
Keep up the good work. Love the blog.
Does this blog still exist? Please tell me so I'll know whether to keep the link. Thanks, Miamista
Yes, the Fresh Bite blog entry still exists. You can find it under the January archives. Thank you for your interest in our Greater Fort Lauderdale blog.
-Lauderblogger
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