|
Portobello Mushroom and Crab Hash Napoleon |
 Chef Göran V. Streng Tangö Contemporary Cafe
Portobello Mushroom and Crab Hash Napoleon On Wilted Spinach Roasted Garlic Cream, Cabernet Reduction
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup olive oil
- 2 cups dungeness/snow crab meat - drain well
- 1/4 cup green bell pepper, small dice
- 1/4 cup red bell pepper, small dice
- 1/4 cup small Spanish or Maui onion, small dice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley
- 1 teaspoon sambal oelek or chili paste
- 3/4 cup bread crumbs
- 2 whole eggs
- salt and white pepper to taste
- 4 cups spinach (1/2 Okinawan if available)
|
|
Read more...
|
|
 Tangö contemporary Cafe, Chef Göran Streng
4 Portions
Keahole Lobster Ravioli With Goat Cheese Served with Garlic Cream and Pesto
• Meat from two whole Keahole Lobsters, diced finely
• 2 Tblsp Red Bell Pepper, diced finely
• 2 Tblsp Green Bell Peppers, diced finely
• 1 Tblsp Maui Onion, diced finely
• 1 tsp Choppedd Garlic
• 1 Tblsp Chives Finely Cut
• ¼ lbs Goat Cheese
• Salt and Pepper to Taste
• 1 Whole Egg
|
|
Read more...
|
|
- 12 pc prawns
- 2 pc avocado cut in half
- 1 maui onion shaved
- citrus gazpacho 1 cup (recipe to follow)
- Marinade for shrimp
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped Italian parsley
|
|
Read more...
|
|
- 2 48 oz Cans tomato juice
- 12 whole vine ripe tomato
- 2 roasted red pepper
- 2 cucmber peeled and diced
- 2 red onion
- 2 hawaiian chili pepper
|
|
Read more...
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 Next > End >>
|
Recipes 
