Shiitake Peanut Noodles Tom Douglas Recipes

SHIITAKE BROCCOLI NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
• Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
• Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
• Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!

ETTA'S CRAB CAKES (TOM DOUGLAS)

Steps:

• In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
• Pulse to mince the vegetables and combine the ingredients.
• With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
• Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
• Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
• Put the fresh bread crumbs in a shallow container and stir in parsley.
• Lightly dredge the crab cakes on both sides in the bread crumbs.
• Chill for at least 1 hour (preferably longer).
• Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
• Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
• Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.