Let’s Eat: Roy’s Restauarnt

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