Quail Eggs
Ingredients:
Water
1 tablespoon rice wine vinegar
12 quail eggs
Instructions:
- Fill a 2-quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer.
- Open eggs into the water and try to gather the whites around
the yolks.
- Cook briefly for 1 to 2 minutes to keep the eggs runny.
Spiced Biscuits
Yield: 12 biscuits, 2 per serving
Ingredients:
2 3/4 cups bread flour
2 3/4 cups cake flour
1/2 tablespoon salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of 1 lemon, minced
1/2 cup chilled butter (4 ounces)
2 eggs
About 12 ounces buttermilk (Place 2 eggs in a pint-sized measuring cup and fill to the top with milk.)
Instructions:
- In a food processor, combine all dry ingredients, thyme and zest.
- Add chilled butter and pulse to small pieces.
- Add egg/milk mixture and incorporate. Do not over-mix.
- Remove from processor and roll out on a floured surface.
- Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
Lemongrass-Crab-Fennel Salad
Ingredients:
1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemongrass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin
Instructions:
- In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside.
- In a bowl, whisk together juice, coriander, scallion greens and remaining oil.
- Add lemongrass and check for seasoning.
- In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning and adjust to taste, if necessary.
Plating: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest the top half of biscuit against the mound.
Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice
