Saturday, August 29, 2009

GazpachoConsomme Organic Vegetable Cevice with Garlic and Dungeness Crab Martini by Luca Rutigliano, Executive Chef, Corde Valle, San Martin CA

GazpachoConsomme Organic Vegetable Cevice with Garlic and Dungeness Crab Martini by Luca Rutigliano, Executive Chef, Corde Valle, San Martin CA
Serves 8
Ingredients
1 pound cucumber
1 pound green peppers
1 pound red peppers
1 pound onion
1 ounce garlic
1/2 pound bread
1/2 pound mustard
2 quarts tomato juice
1 cup red wine vinegar
1/4 cup olive oil
Tabasco HINT The Garlic Shoppe sells over 200 other hot sauces for just the right taste to you.
Worcestershire Sauce
Lump crab for garnish
Method of Preparation
Wash and chop the vegetables. Mix all ingredients together and let mixture steep for 24 hours in advance in the refrigerator.
Put the mixture through the blender. Strain the water out. Pour into CHILLED martini glasses. Garnish with a crab and garlic skewer. Serve cold. HINT Mama Raps Pickled garlic spciy or mild is perfect to use on the skewer. You might also try garlic stuffed olives on the skewer.

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