Coast Guard rescues 4 kids and 4 adults on disabled boat off EsteroSWFL Crime Stoppers seeks information on 2 women accused of stealing over $400 worth of liquor
Filet Mignon 5 oz. petite filet cut in half Salt & pepper to taste Crab Cakes Ingredients (yields 10 2.5 oz. crab cakes) 16 oz. lump crab ¼ cup mayonnaise 3 tbsp. lemon juice ¼ cup bell pepper ¼ cup shallots 3 oz. unsalted butter 2 tbsp. egg yolk 1 3/4 cup panko bread crumbs 1 oz. clarified butter 1.5 tbsp. Worcestershire sauce 1 tbsp. siracha ¼ cup chopped cilantro ¼ cup chopped chives 1.5 tsp. kosher salt ¾ tsp. black pepper Instructions Clean the crab meat checking for shells Sauté the bell pepper and shallots in unsalted butter until cooked Allow the bell peppers and shallots to cool before mixing with eggs Mix everything except the crab meat Add crab meat and mix gently without breaking up the crab meat, then add the ¾ cup of panko last Place mix in refrigerator and allow to cool Using a scale, portion the crab cake mix into 2.5 oz. balls Roll crab cake balls in remaining 1 cup of panko Lightly press each crab cake ball down with finger tips forming a nice round crab cake Place the crab cakes in a frying plan and sear them using clarified butter Sear the cakes on both sides until they are golden brown Finish in the oven for four minutes at 400 degrees or until the inside of the crab cake is hot Bacon Cheddar Biscuits Ingredients 6.5 cups all-purpose flour 1/3 cup sugar 3/8 cup baking powder 1.5 tbsp. salt 2 cups unsalted butter 1.5 cups grated cheddar cheese 1 cup crumbled bacon 4 eggs 3 cups buttermilk 1 egg 3 tbsp. cream Instructions Whisk the dry ingredients together Grate the butter into the dry ingredients Lightly toss the butter and flour mix together until all the butter is coated in flour and there are no large clumps Stir the cheddar cheese and crumbled bacon into the dry ingredients Whisk the eggs and buttermilk until smooth and add to the dry ingredients Using your hands, gently work the eggs and buttermilk into the dry ingredients When the mixture becomes too thick to stir, begin gently folding the dough over on itself and pressing it with the heel of your hand. Do not knead the dough Once the dough resembles a shaggy mass and almost all ingredients have been incorporated, wrap it in plastic and let it rest in the refrigerator for 30 minutes Roll the dough out to ½ inch thick and cut your biscuits. Arrange them on a parchment lined sheet tray Whisk together and brush on the top of the biscuits Sprinkle some more grated cheddar on top and bake the biscuits at 350 degrees, high fan, for 15 minutes turning once Clarified Shiso Butter Ingredients 1200g Butter, melted 84g Shiso Leaf Instructions In a medium pot, bring the butter to a simmer Place butter into a blender with shiso leaf and blend for 40 seconds, then strain Shiso Béarnaise Sauce Ingredients 1.5 cups Shiso butter 3 egg yolks 2 tbsp. white wine reduction Kosher salt to taste Instructions Warm the egg yolk and white wine reduction to 158 degrees for 40 minutes Place in blender and blend to aerate Emulsify in the warm shiso butter and season Poached Eggs Ingredients 2 eggs White vinegar Instructions A large roasting pan is best suited for poaching eggs Fill roasting pan half way with hot boiling water and turn down to low simmer Add white vinegar to taste, must have strong vinegar flavor Gently crack eggs into simmering vinegar water. Egg yolk should be runny, but egg white should be firm so you can handle eggs without breaking. Remove floating medium-rare poached egg from hot vinegar water and place directly into ice bath Final Plating Ingredients 1 each biscuit, halved 5 oz. filet, halved or 2 each crab cakes 2 each poached eggs 1 oz. Shiso béarnaise Instructions First place the two half biscuits down Next, place your beef or crab cakes on top followed by the poached egg Finish by saucing the poached egg and sprinkle with chives