{"id":2474,"date":"2013-04-03T08:37:30","date_gmt":"2013-04-03T15:37:30","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&#038;p=2474"},"modified":"2013-04-04T09:10:50","modified_gmt":"2013-04-04T16:10:50","slug":"chefs-table-3","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-3\/","title":{"rendered":"CHEF&#8217;S TABLE"},"content":{"rendered":"<a id=\"chefs-table-3\"><\/a><p><b>ROASTED FENNEL BLUE CRAB CAKES RED PEPPER COULIS &amp; FRIED BASIL<\/b><\/p>\n<p><b>CHEF<\/b> Owner Philippe Jacquet<br \/>\n<b>RESTAURANT<\/b> Caf\u00e9 Pastis<\/p>\n<p><b>FACTS<\/b>\u00a0 \u00a0<i>A native of Marseille, Chef Philippe received his culinary training in Paris, and worked in the Caribbean, in New York City (under Chef Daniel Baluc), and in San Francisco, before moving to Miami in the late 1980s.\u00a0<\/i><i>He always is an activist for fresh, flavorful simple food \u2013 the tradition of cuisine from his native Provena area in Southern France.<\/i><\/p>\n<p><b>SOMI<\/b><strong> KITCHENS<\/strong>\u00a0Recipes from our Town Center Chefs<\/p>\n<p><b>INGREDIENTS<\/b> The recipe is for 8 crab cakes\u2026<\/p>\n<div>\n<p>1 lb. lump or blue crab meat,\u00a01 whole egg,\u00a01 bunch of scallion &#8211; chopped,\u00a02 garlic cloves &#8211; minced,\u00a01 fennel &#8211; minced,\u00a01\/2 cup of bread crumbs,\u00a01 1\/2 tps of mustard,\u00a01\/4 cup of mayonnaise,\u00a0Salt &amp; pepper,\u00a02 sweet red bell peppers,\u00a02 cups of Chardonnay,\u00a03 tps of virgin olive oil,\u00a0Salt &amp; pepper,\u00a02 bunches of fresh basil<\/p>\n<p><b>Preparation:<br \/>\n<\/b>In a large bowl combine egg, mayonnaise, chopped scallion, minced garlic and mustard. Gently fold in crab meat (carefully pick out shell fragments), bread crumbs and minced fennel. Add salt and pepper to taste.\u00a0Mold 8 crab cakes and store in the refrigerator for 1\/2 hour.\u00a0Saute in oil, medium high for 2 minutes\u00a0on each side. Finish in prehedated 200 degree oven.\u00a0Cut red peppers in quarters and cook in wine until tender.\u00a0Put in a blender and gradually add olive oil.\u00a0Season to taste.\u00a0Pick the largest basil leaves and fry\u00a0in hot oil until crisp.<\/p>\n<div><\/div>\n<p><b>\u00a0<\/b><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>ROASTED FENNEL BLUE CRAB CAKES RED PEPPER COULIS &amp; FRIED BASIL CHEF Owner Philippe Jacquet RESTAURANT Caf\u00e9 Pastis FACTS\u00a0 \u00a0A native of Marseille, Chef Philippe received his culinary training in Paris, and worked in the Caribbean, in New York City (under Chef Daniel Baluc), and in San Francisco, before moving to Miami in the late<\/p>\n<div class=\"read-more\"><a href=\"https:\/\/somimag.com\/chefs-table-3\/\" title=\"Read More\">Read More<\/a><\/div>\n","protected":false},"author":23,"featured_media":2477,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,61],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/2474"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=2474"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/2474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/2477"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=2474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=2474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=2474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}