Pancakes don't necessarily have to mean breakfast, and in Chicago, one restaurant likes to stuff them with everything from fresh lobster to wild mushrooms. We visit Chef Cliff Ostrowski at China Grill Restaurant in Chicago's Hard Rock Hotel to taste test a delish crepe-inspired dish. Tip: Pair this dish with a crisp Riesling or Chardonnay—look for wine with a slightly sweet profile Tip: Cast-iron pan best for cooking crepes—conducts heat evenly and well Tip: Melted butter in the batter keeps crepe from sticking to the pan Tip: To minimize breakage, let crepes cool before adding the filling Tip: For less spice, de-seed the jalapeño before sautéing Trick: Reduce wine (and other liquids) down by half Trick: If you don't have a cast-iron skillet, a non-stick pan will work Trick: Coat pan with non-stick spray—any variety will do Trick: Use a household kitchen knife—not a spatula—to loosen crepe from skillet Trick: Cut rolled crepe on a bias for a pretty presentation Technique: To get the most flavor and sweetness out of the meat, cook lobster in the shell Technique: Whisk in milk as needed until batter has a thin, smooth consistency Technique: Add melted butter at the end so that it doesn't separate Technique: Pour crepe batter and twirl pan to evenly coat the bottom Lobster Pancakes with Wild Mushrooms, Red Chili, Scallions & Coconut Milk by Chef Cliff Ostrowski Makes 4 servings INGREDIENTS: Pancake filling: 1 lb. sliced domestic and shiitake mushrooms 8 oz. freshly chopped ...
Used Simmons Electronic Drum Olay Thermal Pedicure Buy Online Catalog Canon Fs200
No comments:
Post a Comment