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Czechvar Blue Crab Ginger Bisque with Pork
Dumplings
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Ingredients: |
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¼ cup toasted sesame oil
1 lb live blue crab
1 large yellow onion,
chopped
3 cloves garlic
2 oz fresh ginger root,
sliced
1 stalk lemongrass, sliced
1 kaffir lime leaf
1 pint Czechvar Beer
7 oz shrimp paste
1 qt heavy cream
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Preparation: |
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Chop the blue crab
in half and place the pieces in a colander
to drain the juices. Heat the toasted
sesame oil in a large stockpot over high
heat and sauté crab, shells and meat, for
15 minutes. Add onion, garlic, ginger,
lemongrass and sauté for another 15
minutes. Add Czechvar Beer and shrimp paste
and simmer for 15 minutes. Allow cooling
slightly, strain mixture through large
colander and then through sieve. Add heavy
cream and sea salt to
taste.
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Ingredients: |
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¾ pounds ground pork
1 tsp fresh ginger, minced
1 clove garlic, minced
1 Tbsp jalapeno, seeded and
minced
1 Tbsp green onion, thinly
sliced
½ cup fresh cilantro,
chopped
1 Tbsp hoisin sauce
1 tsp soy sauce
1 tsp sesame oil
1 egg, beaten
30 (3.5 inch square) wonton wrappers
1 pint Czechvar Beer
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Preparation: |
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Combine all ingredients except for wonton
wrappers in a large bowl and stir until
blended. Place a spoonful of the mixture in
the middle of each wonton wrapper, moisten
edges with water and pinch together to form
dumpling. Set aside on a lightly floured
surface until ready to cook. Steam
dumplings in a covered bamboo or metal
steamer for about 15-20 minutes using 1
pint of Czechvar Beer for the steaming
liquid. Serve immediately with crab
bisque.
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Created by Chef Marc
Felix
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Enjoy!
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Master Brewer
Guillermo A. Moscoso - Photo by J. C.
Romero
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Calendar of
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
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NEWS
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Stay
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the
new,
Marc’s
videos!
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Visit
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Felix's
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Gallery
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Deidre
Pujols
cooks
with
Chef Marc
Felix
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Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
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Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
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More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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