Tasty bite size appetizers!

February 6, 2008 5:19:19 PM PST
Want to make delicious appetizers for your next dinner party? Well, we have a special recipe for you. Chef Jeff Mahin, from Patrick David's Restaurant in Danville, was here to show us some fun appetizers to entertain our guests.

Event:
2008 East Bay Charity Ball
Saturday, February 9, 2008
This is a period black-tie event that will take party-goers back to the 1930s and 40s, during the time of swing music and cigarette girls. The event will be held at the Rotunda in Oakland and will benefit five local East Bay charities, including the Fred Finch Youth Center, Blackhawk Women's Scholarship Fund, Hospice of the East Bay, Joseph Matteucci Foundation for Youth Nonviolence, and the Pacific Chamber Symphony.

You can find more information online at the event website: www.eastbaycharityball.org .

Kiffer Lime Beurre Blanc Sauce

    Ingredients:
    4 Shallots Peeled & Sliced Fine
    3 Kiffer Lime Leafs
    1 teaspoon Pepper Corns Black Whole
    1/2 cup Dry White Wine
    3 tablespoons White Wine Vinegar
    3 tablespoons Clam Juice
    3 tablespoons Fish Fumet
    1/3 cup Heavy Cream
    1 teaspoon Dijon Mustard
    1 lbs Unsalted Butter
    pinch Salt
    8-10 Large Scallops

Method:
In a heavy bottom sauce pan, place the shallots, kaffir lime leaf, pepper corns, white wine, white wine vinegar, clam juice & fish fumet. Simmer over medium heat until 80% reduced. It should look thick and syrupy. Next add cream & mustard and continue to reduce on medium heat. Reduce again until thick. Transfer reduction into a new heavy bottom pot to ensure clarity of sauce. Return to heat, add cubes of butter while whisking. Wisk until all of butter is used and thick. Strain and hold in warm area.

Scallops
Place a generous amount of oil into hot sauté pan. Add salt and a small amount of white pepper to the scallops. Carefully place scallops into pan and sear. "Scallops should not be over medium rare" Once one side has a nice brow color, flip over but only for a few seconds. Remove scallops, present them with the kaffir lime Beurre blanc sauce and a little tobiko caviar. Serve warm.


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