Our chef’s latest appetizer recipe, Dungeness Crab in Miso Vinaigrette with Micro Shiso, makes an ideal passed hors d’oeuvre for New Year’s Eve parties and cocktail receptions. Each umami-rich spoonful celebrates this season’s fresh catch and pairs perfectly with crisp, elegant, fruit-forward Chardonnays, such as Jordan’s 2008 vintage. Happy holidays!
2 Tablespoons white or shiro miso
2 teaspoons ginger, peeled and freshly grated
½ teaspoon shichimi togarashi
2 scallions, thinly sliced
1/4 cup freshly squeezed yuzu or Meyer lemon juice
1 Tablespoon mirin
½ cup Jordan Extra Virgin Olive Oil
½ cup rice, grape seed or canola oil
1 Tablespoon white sesame seeds, toasted
Salt and freshly ground black pepper
Place miso, ginger, shichimi togarashi, scallions, yuzu or lemon juice and mirin into a blender container. Blend at medium speed and slowly pour oils into the container in a steady stream to emulsify. Transfer to a bottle, stir in sesame seeds; season to taste with salt and pepper, and reserve.
3 Tablespoons olive oil
1 fennel bulb, roughly chopped
2 celery ribs, roughly chopped
2 leeks, roughly chopped
½ bunch parsley
½ cup kosher salt
12 black peppercorns, crushed
3 cups dry white wine
2 live Dungeness crabs, about 1½ pounds each
Jordan Extra Virgin Olive Oil, for garnish
Red micro shiso, for garnish
Prepare an ice bath by filling a large bowl with ice and water. In a 3-gallon stockpot heat the olive oil until it shimmers then add fennel, celery and leeks, sautéing until just translucent. Add the parsley, salt, peppercorns, wine and two gallons of water and bring to a boil. Lower the crabs into the pot and cook over high heat for 10 minutes or until shells turn red. Remove crabs with tongs and plunge into ice bath to stop cooking. Clean crabs, pick over meat, discarding any bits of shell and reserve the chunks of crab.
Toss crab with just enough miso vinaigrette to lightly coat. Gently pile one tablespoon of crab on each Chinese spoon, drizzle with Jordan Extra Virgin Olive Oil and garnish with shiso leaves.
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