Bonnie plants, going greener for you
Did you know that an herb in the broader sense is defined as any useful plant? Well, it just makes sense. Since all over the world, people use plants in different ways to compliment their cuisine. Take this lemon grass for instance.
Today, we are going to be working with lemon grass. Lemon grass is use in Asian cooking. It is known for its heavy lemon concentrate flavors and it’s base ingredient is lemon. It is very important how you cut the lemon grass. You want to take the very end of it off and then you only want to use about three to four inches of the lemon grass. It is important that you sheave the outside of the lemon grass off and then we are simply going to dice that into small pieces. And then we will be moving that into a sauce pan with approximately one cup of oil and we will be boiling this off for two to three minutes on a range.
Now, we will be working with our lemon grass infused oil to make our mustard mayonnaise. We will be using two egg yolks, two teaspoons of dried mustard powder, two tablespoons of sherry, two tablespoons of white vinegar, and then we will be incorporating our infused oil. The important thing is when we put that oil in, we do not move into quickly and we look for the texture.
All right, and the next thing we are going to do is move our mayonnaise in the refrigerator to cool a little bit and we will be putting together ingredients for the crab cake. We are going to start out with two cups of corn flakes, which we’ll crush. I usually do this by putting them in a bowl and just putting one bowl on top of that to crush them.
When those are finished, we are going to move those into our crab which I have been keeping down here. So, we put our corn flakes into the crab. I have already sautéed some red bell peppers, two tablespoons, some scallions, two tablespoons and then we will be adding for a little bite, we will be adding some serono peppers, chopped finely. And I am going to chop up some fresh basil real quick. I am going to toss that in. I like this cut coarsely so that when we bite into the crab cake, we can taste it.
When this is finished, we are going to get our mayonnaise from the refrigerator and we’ll put that back in that refrigerator. And a little coarse salt, I like to use coarse salt. I do not really measure it, just taste kind of a ‘taste measure.’ And some coarse peppers, and we are going to mix these ingredients together.
Once that gets put together, I’d like to let it set in the refrigerator for a couple of hours. And then we are going to sear these. I’m going to make nice cakes with these and sear these for about three four minutes on each side until they are nice and golden brown.
I’ll finish this by plating it over some freshly grown arugula with a little bit of our lemon grass infused mayonnaise.
If you like more information on this topic or any gardening topic, just check out my web site pallensmith.com.
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