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    • 2005 Rock on a Roll recipes >
      • #1 Cauiflower Supreme with Guacamole
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      • #3 Thai Veggie Chicken over Arborio Rice and Chinese Cabbage with Orange-Ginger Vinaigrette
      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
    • 2006 Rock on a Roll recipes >
      • #1 Super Bowl Party Food: Guacamole, Hummus, and Veggie Chilli
      • #2 Valentines Day Comfort Foods: Macaroni & Cheese and Chocolate-Covered Cherries & Strawberries
      • #3 Veggie Meatloaf
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      • #6 Lentils with Golden Grits, Scallions, and Sriracha
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      • #8 Pesto over Angel Hair Pasta
      • #9 Tomato Sauce with Veggie Meatballs over Penne Pasta
      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
      • #19 Veggie Sausage & Gravy and Toasted Pine Nuts and Melted Dark Chocholate
      • #20 Veggie Steak Strips with Green Peas & Pineapple Rings and Fried Sweet Potatoes
    • 2007 Rock on a Roll recipes >
      • #1 Tomato Salsa, Guacamole, and Burritos
      • #2 Chocolate Chilli
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      • #4 Veggie Sausage Gumbo over Arborio Rice
      • #5 Polenta with Veggie Chicken Nuggets and Roasted Mirepoix Veggies
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      • #11 Barley with Toasted Almonds & Golden Raisins
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  mostyum.com

June 7, 2005

Crippin's Country Inn & Restaurant

Blowing Rock, NC

Executive Chef James Welch


June 7 & 8, 2005

Crippen's Country Inn and Restaurant

Executive Chef James Welch

Portabella & Sweet Vermouth Soup with Toasted Hazelnuts

Ingredients:

2 pounds portabella mushrooms (stems removed)
1/2 stalk of celery
1 yellow onion
6 cloves of garlic
all of the above chopped coarsley

1 cup red wine
1 quart of heavy cream
1 quart of half & half
1/4 cup extra virgin olive oil
1/2 cup sweet vermouth
1 1/2 tablespoon kosher salt (or salt to taste)
toasted hazelnuts

Procedure:

Heat olive oil in pan until just about to smoke.
Add celery, onions, and garlic. Cook until translucent (5-8 minutes).
Add mushrooms and cook for about 10 minutes.
Add red wine and reduce for approximately 2 minutes.
Add heavy cream and half & half and cook for approximately 20 minutes.
Puree with an imersion blender (stick blender) or food processor and then pass through a china cap (fine mesh strainer or collander) pushing through with a ladle.
Add sweet vermouth and season with salt.
Serve in a bowl with toasted hazelnuts garnishing the soup



Scallop Sandwich with Brown Butter Vinagrette

Ingredients:

For the scallops
8 sea scallops
kosher salt
all purpose flour
extra virgin olive oil

Procedure:
Heat a pan containg olive oil until hot
Season scallops with salt and dredge through flour
Place scallops in pan.
Brown one side and then flip and place pan into a 350 degree oven.
Cook approximately 5 - 8 minutes.

For the brown butter vinagrette
1 1/2 cup of balsamic vineger
6 cloves of garlic minced
1 shallot minced
1/2 cup chopped basil
1/2 cup chopped flat leaf (Italian) parsley

Procedure:
Combine above ingredients in a sauce pan and reduce by half.
In a separate pan brown 1 pound of unsalted butter.
Once browned strain through a fine mesh.
Add strained browned butter to balsamic reduction.
Salt to taste.

For the potato lattice
2 russett potatoes

Procedure:
Peel and thinly slice the potatoes.
Cut the slices into finger width pieces.
Weave four slices into a latticework. Repeat this until you have 8 lattices.
Brush each lattice with extra virgin olive oil and bake them in a 375 degree oven until brown.

Plating:
Place a lattice on a plate.
Add a piece of spinach and a tomato slice.
Place two scallops on the tomato.
Drizzle with the brown butter vinagrette.
Cover with another lattice.
Garnish with fine diced tomatoes and scallions.




Horseradish Crusted Salmon with Wasabi Mash, Mirin Butter Sauce and
Crispy Soy Fried Shallots

Ingredients:

For the fish
Six 7 ounce boneless salmon fillets
6 tablespoons prepared horseradish
3 cups breadcrumbs

Procedure:
Salt the salmon.
Pan sear on belly side; turn over and rub with horseradish and sprinkle on breadcrumbs.
Put pan in a 375 degree oven for 5 - 8 minutes.

For the Wasabi Mash
5 potatoes (peeled and cubed)
2 tablespoons wasabi powder
1/4 pound of unsalted butter
1 ounce of heavy cream
4 tablespoons of sugar

Procedure:
Boil potatoes until soft and mash.
In another pan, melt butter and add heavy cream, wasabi, and sugar.
Incorporate into potatoes.
Salt potatoes to taste.

For the Mirin Butter Sauce
4 ounces Mirin (Japanese sweet wine)
1/2 ounce soy sauce
5 tablespoons of sugar
2 ounces of heavy cream
1 pound of butter

Procedure:
Reduce mirin, soy sauce, and sugar until syrup consistency.
Add heavy cream and reduce until thick.
Slowly add butter and stir with a whisk.
Salt to taste.

For the crispy soy fried shallots
12 shallots (cleaned and sliced thin)
all purpose flour
soy sauce

Procedure:
marinate shallots in soy sauce.
Dredge through flour.
Deep fry.

Plating Instructions:
Place approximately 1/2 cup of wasabi mash in center of plate (place plate in 375 degree oven to heat potatoes and ensure a hot dish throughout dinner).
Place salmon (crusted side up) over potatoes.
Drizzle mirin butter sauce (letting it drip off a spoon) generously over plate and fish artistically.
Sprinkle crispy shallots over entire plate.
Garnish with chopped scallions.








  • HOME
  • CONTACT FORM
  • JAGS & RIPPLES IN THE COSMIC FABRIC
  • ROCKY'S GALLERY
  • POEMS FOR GAIA
  • PHOTO GALLERY
  • VIDEO GALLERY
  • MOSTYUM COOKING SHOW history
  • MOSTYUM COOKING SHOW episodes
    • 2004 Episodes >
      • Gadabouts Catering Service
      • The River House
    • 2005 Episodes >
      • Crippen's Country Inn & Restaurant
      • Casa Rustica
      • Gadabouts Catering Service
      • Louisiana Purchase
      • Coffey's Restaurant
      • Mountain Tavern & Grille
      • The Gamekeeper
      • Good Eats
      • The River House
      • Stick Boy Bread Company
      • Coyote Kitchen
    • 2006 Episodes >
      • Gadabouts Catering Service
      • Artisanal
      • Bistro Roca
      • Crippen's Country Inn & Restaurant
      • Ciao Bello in the Meadowbrook Inn
      • Skyline Village Inn & Cavern Tavern
      • Jonson's Bakery
      • Storie Street Grille
      • Erick's Cheese & Wine
      • Gadabouts Catering Service
      • Melanie's Food Fantasy
      • Pssghettis
      • Casa Rustica
    • 2007 Episodes >
      • Sorrento's Bistro
      • Erick's Cheese & Wine
      • The Manor House at Chetola Resort
      • Storie Street Grille
      • Coyote Kitchen
      • Vance Toe River Lodge
      • Pssghettis
      • Joe's Italian Kitchen
    • 2009 Episodes >
      • Crestwood Inn & Spa
      • Woodlands Barbeque
  • SOUTHERN LIVING July 2006 features MOSTYUM & ROCK ON A ROLL
  • CAST IRON COOK history
    • Cast Iron Cook videos & recipes >
      • Pilot Episode: Veggie Stock, Squash Hush Puppies, Lemon & Flat-Leaf Parsley Risotto, and Pecan-Crusted Halibut
      • Episode 1: Pizza Dough and White Pizza
      • Episode 2: Veggie Chicken Cacciatore served over Yukon Gold Potatoes
      • Episode 3: Country-Style Peach Cobbler, Zucchini French Fries, and Veggie Beanie Weenies
  • ROCK ON A ROLL radio cooking show on WASU
    • 2005 Rock on a Roll recipes >
      • #1 Cauiflower Supreme with Guacamole
      • #2 Veggie Burritos, Broccoli Soup, and a Banana-Blueberry Smoothie
      • #3 Thai Veggie Chicken over Arborio Rice and Chinese Cabbage with Orange-Ginger Vinaigrette
      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
    • 2006 Rock on a Roll recipes >
      • #1 Super Bowl Party Food: Guacamole, Hummus, and Veggie Chilli
      • #2 Valentines Day Comfort Foods: Macaroni & Cheese and Chocolate-Covered Cherries & Strawberries
      • #3 Veggie Meatloaf
      • #4 Stir-Fry with Shallots, Shiitake Mushrooms, Poblano Peppers, and Veggie Steak Strips
      • #5 Broccoli Soup and Arugula Salad with Carmelized Fennel, Shredded Carrots, and Toasted Sunflower Seeds
      • #6 Lentils with Golden Grits, Scallions, and Sriracha
      • #7 Veggie Chicken Gumbo over Arborio Rice
      • #8 Pesto over Angel Hair Pasta
      • #9 Tomato Sauce with Veggie Meatballs over Penne Pasta
      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
      • #19 Veggie Sausage & Gravy and Toasted Pine Nuts and Melted Dark Chocholate
      • #20 Veggie Steak Strips with Green Peas & Pineapple Rings and Fried Sweet Potatoes
    • 2007 Rock on a Roll recipes >
      • #1 Tomato Salsa, Guacamole, and Burritos
      • #2 Chocolate Chilli
      • #3 Turnip Greens with Diced Turnips & Red Wine Vinegar and Roasted Turnips, Carrots, and Garlic with Pineapple Juice & Toasted Walnuts
      • #4 Veggie Sausage Gumbo over Arborio Rice
      • #5 Polenta with Veggie Chicken Nuggets and Roasted Mirepoix Veggies
      • #6 Polenta with Asparagus & Onion
      • #7 Twice-Baked Potatoes with Sweet Onion & Fresh Rosemary
      • #8 Robert's Rockin' Moroccan Potatoes
      • #9 Romaine Lettuce with Sweet Onion & Angel Hair Pasta and Potatoes with Ramps & Carrots
      • #10 ASU Beats Michigan Fun: Black on Blue (Black Beans & Blue Corn Tortilla Chips with Monterey Jack Cheese)
      • #11 Barley with Toasted Almonds & Golden Raisins
  • FORKING GOOD FOOD 2 MINUTE COOKING VIDEOS
    • Veggie Burger Loaf
    • Loaf Bread
    • Veggie Beanie Weenies
  • GROK & ROLL
  • PAPA
  • CHRONOS
  • METAPHYSICAL POETRY