Crab Mac and Cheese Recipe - Nick's Cove
Описание:
In search of the best mac and cheese recipe, Chef Jason Hill of http://www.CookingSessions.com heads to Nick's Cove Restaurant in Marshall, CA. Here, executive chef Austin Perkins crafts a decadent Dungeness crab mac and cheese with locally-caught Dungeness crab, Point Reyes Toma cheese and Spring Hill cheddar. (This recipe can easily be made into a lobster mac and cheese by subbing the crab meat for lobster meat). This gourmet mac and cheese recipe serves 6-8 people. Enjoy!! It really is the best macaroni and cheese we've ever tasted!!!
Nick's Cove Dungeness Crab Mac and Cheese
Executive Chef Austin Perkins
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
1/2 pound unsalted butter
3/4 cup flour
1/2 gallon whole milk
1/2 gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
Salt
Tabasco
Fresh lemon juice (1/4 lemon)
Parsley, chopped (for garnish)
Toasted breadcrumbs (for garnish)
In a large pot bring three gallons of water to a rolling boil. Add pasta and
boil, stirring occasionally, 6-8 minutes. Add to a large mixing bowl and set aside.
In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and again allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon. Pour over pasta and add crab meat, stirring to incorporate. Serve with toasted breadcrumbs and parsley.
For more information about Nick's Cove, go to http://www.NicksCove.com
Photo thumbnail courtesy of Nick's Cove and http://www.frankenyimages.com SUBSCRIBE! http://tinyurl.com/kfrblj7
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In search of the best mac and cheese recipe, Chef Jason Hill of http://www.CookingSessions.com heads to Nick's Cove Restaurant in Marshall, CA. Here, executive chef Austin Perkins crafts a decadent Dungeness crab mac and cheese with locally-caught Dungeness crab, Point Reyes Toma cheese and Spring Hill cheddar. (This recipe can easily be made into a lobster mac and cheese by subbing the crab meat for lobster meat). This gourmet mac and cheese recipe serves 6-8 people. Enjoy!! It really is the best macaroni and cheese we've ever tasted!!!
Nick's Cove Dungeness Crab Mac and Cheese
Executive Chef Austin Perkins
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
1/2 pound unsalted butter
3/4 cup flour
1/2 gallon whole milk
1/2 gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
Salt
Tabasco
Fresh lemon juice (1/4 lemon)
Parsley, chopped (for garnish)
Toasted breadcrumbs (for garnish)
In a large pot bring three gallons of water to a rolling boil. Add pasta and
boil, stirring occasionally, 6-8 minutes. Add to a large mixing bowl and set aside.
In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and again allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon. Pour over pasta and add crab meat, stirring to incorporate. Serve with toasted breadcrumbs and parsley.
For more information about Nick's Cove, go to http://www.NicksCove.com
Photo thumbnail courtesy of Nick's Cove and http://www.frankenyimages.com SUBSCRIBE! http://tinyurl.com/kfrblj7
LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips
CIRCLE ME ON GOOGLE PLUS http://tinyurl.com/kabpxd9
FOLLOW ME ON TWITTER https://twitter.com/ChefTips
FOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips
Комментарии:
blacklily624 пишет: yummmmmmmmmmmm
rmbb10 пишет: Looks yummy indeed.
beaugella пишет: I need this in my life lol!
Jamie Porter пишет: That looks DELICIOUS!!!! I will have to make this! :)
Chef Tips пишет: Thanks! We didn't want to leave either. Nick's Cove is amazing!
Chef Tips пишет: Ha ha! He is bigger, but I am much older...
9ssgoku пишет: SWEET MOTHER OF GOD CRAB AND CHEESE
sjsawyer пишет: Aww man I want a huge bowl of that for breakfast right now!
MsBunnylicious пишет: I can't wait to get back in the kitchen and cook! Pregnancy has kicked my butt, with no energy to cook. Keep'em coming Chef Jay!
bonehead0816 пишет: this is something i dont understand, why do people use three different terms for a chef, the terms being head chef, executive chef, and chef de cuisine. i've even seen it on shows like chopped where they announce one person as head chef and another as chef de cuisine even though they are the same thing.
ra33it821 пишет: Half a gallon of milk AND half a gallon heavy cream?? Omg
qtcarmen04 пишет: Omg!!! Looks delish!
Chef Tips пишет: You should!
sweepee78 пишет: Looks delish- gotta try this one out soon.
Chef Tips пишет: This recipe was tested and adapted for home use by Chef Austin. I am giving you the proper measurements on screen, and in the printed version below.
1fanger пишет: Half gallon milk? Half gallon heavy cream? That pan didn`t have that much moisture evaporate from it did it? Check the video at about 1:50.
beaugella пишет: he is awesome!! :D
Neil Devine пишет: Now that's my kind of place. Crab mac & cheese, oysters. I wouldn't want to leave. Thanks Chef Jason for sharing that. It looks beautiful there
sterlingman пишет: Looks yummy!
Chef Tips пишет: Yes, It's not something to make or eat everyday.
Matthew Delgado пишет: I love Mac and cheese and crab I have to try this
Chef Tips пишет: Yes!
Chef Tips пишет: Chef Austin gave us a printed recipe that has been tested and might be slightly different than the portions he prepared for the video. Just follow the printed recipe and it will be delicious!
Chef Kendra Nguyen пишет: This is completely awesome, chef. I really enjoyed this video. :)
Chef Tips пишет: Amazing!!!
john22312 пишет: Some things are best said in private..........
sweepee78 пишет: Looks delish - must try this recipe out soon.
Susan S. пишет: this is a great recipe but I'm going to modify to make it a low-fat. Too much cream and cheese.
russtex пишет: Wow! That looks really good!
Chef Tips пишет: It's good without the crab, just not as good.
Chef Tips пишет: Lol. :)
centuryrox пишет: Did you say 1/2 gallon of milk AND 1/2 gallon of heavy cream? Wow.
Xmokko пишет: wow. Very nice to share a recipe. I'll have to make this soon.
Thank you for this.
vanscoyoc пишет: Excellent video...a more classy version of diners divers and drive thrus.
Chef Tips пишет: Ha ha! No, I am not tall...
Chef Tips пишет: Thanks for the comment!
sov19871987 пишет: Are you sure it is half a gallon of milk and heavy cream? It doesn't seems like it. Seems like 1/4 or even less.
tamara thomas пишет: Where can i find the printed recipe?
seygra20 . пишет: Looks lovely creamy and tasty, but I don't like crab.
EZGlutenFree пишет: Dear lord That looks incredible.
clamcrabber пишет: please e-mail me a bite.
1fanger пишет: NOW I GET IT, gotta boot me a little, i eventually get it, thanks Jason.
ChipNick87 пишет: That looks really really good. This would be a good use for leftover crab or lobster.
Butter Pecan Rican пишет: That place looks so awesome!
joyjoyoo пишет: its 12AM in toronto and im starving!!!!
thx for this great recipe =D
Ida T. пишет: ugh that looks so good but I know i'll mess it up if i try.
Chef Tips пишет: Yes!
825nana пишет: You should have your own tv show
Kelly Reilly пишет: I think this look wonderful! Maybe the 1/2 gallon measurements, should have been 1/2 cups?!?
Chef Tips пишет: No worries!
Chef Tips пишет: Hello. There are a lot of different ways kitchens set themselves up. Usually the executive chef is a person who has worked most kitchen positions and is now working as the main kitchen manager. His/Her job has many, many responsibilities. From menu design, hiring to food costing... It's a huge responsibility.
throwdown47 пишет: That looks so good! That's also one cool dude for showing all of us youtube folks!
Chef Tips пишет: Yes you do! =]
MiloandOreo пишет: 1st
bonehead0816 пишет: yes but still usually those terms are all for the main chef/kitchen manager, i just dont get why they use all different terms lol
AngryLlamaz пишет: WTF,,, all that cheese and he uses a "dash" of salt That was more like a handful of salt!
1fanger пишет: By the way, Chef Austin could pass for your big brother.
Lleanlleawrg пишет: Looks nommy. Very nommy.
ochikeron пишет: 2:24 you look like a boy with a spoon. hehe this looks really good! i'm glad it was not lobster, because crab is available around my place XD
theperceptivereality пишет: looks really good
Joyl3ss пишет: That looks fkin great out!
Chef Tips пишет: It was!
ryan50ryan пишет: Austin should be a plumber. Because he knows how to fix leeks!
Ba dum tshhh!
Really though I would love to try that.
almondglayze пишет: Darn shellfish allergies!!!
Doone226 пишет: I was thinking the same thing.
ckrtom2 . пишет: Looks great. I'm surprised he used that flimsy spatula to stir that thick heavy mixture though.
pinkyped пишет: OMG! Mac n' cheese AND crab? Could anything be better than that? I can't wait to try this recipe! Thanks, Chef Jason, for bringing it to us.
toughsuga2 пишет: I am always looking for great mac and cheese recipes at different places. This looks amazing. Foodie heaven
seancolorado пишет: nice find
BottledCourage пишет: Thanks for the video Jason!
SmokeyGoodness пишет: Why are the best restaurants always millions of miles away? If I were there, I'd be there!
Grape Powa пишет: Looks so good D: < im so jealous. How was the BBQ oysters?
Chef Tips пишет: Good stuff! We're already trying to plan a return trip.
Prince David пишет: Wow wow wow that looks soooo good. I am currently eating a healthy diet of lean meats & veggies but would love to have something like this as a treat in the future!
Chef Tips пишет: Breakfast of champions! ha ha!
Chef Tips пишет: It was amazing!
ChibiAnpan пишет: dont tell ur secrets on utube >.> think this is what the region makes awsome. ingredients r simple,and out of the region, what makes a dish beautiful.... it will never tastes like that in europe. ^^
HomzzR пишет: dude you're awesome!
strigla22 пишет: OH MY WORD!!! My mouth is watering. Thanks for sharing, Chef!
thegirlcancook07 пишет: Chef Austin is sooo hot...
seygra20 . пишет: I thought Chef Jason was tall but Austin in tall...
Chef Tips пишет: Yes, but ultimately we added that much for the home recipe.
Karen R пишет: im definitely going to try this! looks delicious!
Chef Tips пишет: Ha ha!
hawaiidispenser пишет: 0:34 Foodgasm.
Chef Tips пишет: BRILLIANT!! =]
blacklily624 пишет: yummmmmmmmmmmm
rmbb10 пишет: Looks yummy indeed.
beaugella пишет: I need this in my life lol!
Jamie Porter пишет: That looks DELICIOUS!!!! I will have to make this! :)
Chef Tips пишет: Thanks! We didn't want to leave either. Nick's Cove is amazing!
Chef Tips пишет: Ha ha! He is bigger, but I am much older...
9ssgoku пишет: SWEET MOTHER OF GOD CRAB AND CHEESE
sjsawyer пишет: Aww man I want a huge bowl of that for breakfast right now!
MsBunnylicious пишет: I can't wait to get back in the kitchen and cook! Pregnancy has kicked my butt, with no energy to cook. Keep'em coming Chef Jay!
bonehead0816 пишет: this is something i dont understand, why do people use three different terms for a chef, the terms being head chef, executive chef, and chef de cuisine. i've even seen it on shows like chopped where they announce one person as head chef and another as chef de cuisine even though they are the same thing.
ra33it821 пишет: Half a gallon of milk AND half a gallon heavy cream?? Omg
qtcarmen04 пишет: Omg!!! Looks delish!
Chef Tips пишет: You should!
sweepee78 пишет: Looks delish- gotta try this one out soon.
You'll Need:
6 tbsp butter
6 tbsp flour
4 cup milk
Salt and ground black pepper to taste
1 pinch nutmeg
1/2 lb fresh spinach, cleaned, stemmed, and cut chiffonade
8 oz grated Parmigiano-Reggiano cheese
2 cup Ricotta cheese
1 egg
2 tsp chopped garlic
8 oz grated Mozzarella cheese
3/4 lb lump crabmeat, picked over for cartilage
1 1/2 lb lobster, cooked, meat removed and diced
1/2 lb fresh pasta sheets
Procedures : Preheat the oven to 350 degrees. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes.
Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside.
In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
Grease a 8- by 8- by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper.
Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta.
Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving
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