2 tablespoons white vinegar
1/2 cup tapioca
2 stalks lemongrass, sliced
2 teaspoons galangal, minced
2 teaspoons ginger, chopped
4 lime leaves
16 oz coconut milk
sprigs of basil
2 limes, juiced
1 bunch white scallions, sliced
16 oz carrot juice
16 oz coconut milk
6 turbot fillets
Bring a pot of water to a boil, season with salt and white vinegar. Add crab and
boil for 10 minutes. Shuck crab in ice water, then clean.
Boil tapioca in water according to package directions. Rinse in cold running water
to remove the starch. In a small sauce pot, sweat half the sliced lemongrass, 1
teaspoon galangal, 1 teaspoon ginger and 2 lime leaves. Add coconut milk and
simmer for 10 minutes. Add a few sprigs of basil and cilantro, lime juice and salt
to taste. Simmer for three or four more minutes. Strain coconut milk and add 1 cup
cooked tapioca and crab meat.
Juice carrots with juicer. In a large saucepan sweat remaining lemongrass, the scal-
lions, remaining 2 lime leaves, 1 teaspoon galangal and 1 teaspoon ginger. Add
crab shells and sauté 4-5 minutes. Add curry paste and peanut butter, continue to
sauté 3-5 minutes. Add carrot juice and coconut milk, salt to taste and simmer for
Sauté fish fillets until the skin is crisp and the flesh is cooked through. Shell peanuts
and roast in the oven at 350˚ until golden brown. Shell peanuts and chop.
Place two spoonfuls of tapioca mixed with crab in the center of a bowl and
sprinkle with peanuts. Place fish on the tapioca. Garnish with basil and cilantro
leaves. Spoon carrot-curry around fish.
GRAHAM CRACKER ICE CREAM
1 quart cream
1 quart milk
16 egg yolks
14 oz sugar
2 cups crushed graham crackers.
In a saucepan, boil the milk and cream. Add crushed graham crackers and let
steep for 10 minutes (this allows the graham crackers to infuse the milk and cream).
Add half the sugar to the milk and cream mixture, then stir in 8 egg yolks. Mix the
remaining yolks and sugar together in a bowl and temper them with the hot milk
mixture. Pour mixture back into the saucepan and gently stir over low heat. Do not
bring to a boil. When the liquid thickens, strain it into the ice cream maker’s drum
and set in ice. Once the mixture is cool, place drum into the ice cream maker and
finish according to machine instructions.
8 oz. chocolate
3/4 cup butter
4 whole eggs
11/2 cups sugar
3 tablespoons corn starch
1 cup marshmallows
Melt chocolate and butter, then stir in eggs, sugar and cornstarch. Pour into a cake
mold and bake at 375° for 20 minutes. Melt the marshmallows in the microwave
for 30 seconds or until they start to soften. Spoon 1 teaspoon onto a serving plate