Online Magazine Spring/Summer 2003 Jumbo Soft-shell Crabs with Sesame Mizuna, Asparagus, Kumquat Oil and Ponzu By Chef Penny Lehman-Kinsey of Blind Dog Grill Kumquat Oil 1 lb kumquats, halved 10 oz grape seed oil Pinch of salt 1 tsp sugar Wash the kumquats. Pulse-chop the halved kumquats in a blender. Add the salt, sugar and oil. Pulse until thoroughly mixed. Let stand for 4-6 hours. Strain. Refrigerate overnight, strain again and use. Soft-shell Crabs 8 jumbo soft-shell crabs, cleaned 1/2 c flour 1 T cornstarch 1 c club soda 6 c peanut oil Sea salt and cracked black pepper to taste Heat the peanut oil to 325 degrees in a deep saucepan. Mix the flour, water, salt, black pepper and club soda in a mixing bowl. Set aside. Season crabs. Dredge crabs in flour-club soda mixture and slowly drop into oil. While the crabs are frying, heat the olive oil in a sauté pan for the sesame mizuna and asparagus. When the crabs float to the top of the oil, they are ready to be removed with a slotted spoon and drained on paper towels. Sesame Mizuna and Asparagus 1 T olive oil 1 tsp black sesame seeds 1 tsp white seame seeds, toasted 1 lb asparagus, trimmed and blanched 4 c mizuna Sauté the mizuna and asparagus, season with salt and pepper. When the mizuna has wilted, add the black and white sesame seeds. Serving Kumquat oil Ponzu Chives, chopped Put the mizuno and asparagus in the center of the plate. Place the crabs on top of the mizuno and asparagus and garnish with drizzle of both the kumquat oil and the ponzu. Sprinkle with chopped chives. Jumbo Shrimp in Caper Lemon Compound Butter with Toasted Focaccia and Lemon and Parsley Garnish Serves 4, eight shrimp per person Compound Butter 1 large piece of parchment or wax paper 1/2 lb softened butter 3 T capers 3 T chopped shallots 3 cloves garlic, minced 3 T chopped parsley Sea salt and cracked black pepper to taste Tobasco to taste 1 tsp Worcestershire In a mixer with the paddle attachment, combine all ingredients for butter and mix until well-incorporated. Scrape onto wax paper. Form into a square or log. Wrap tightly and freeze. Jumbo shrimp and Focaccia 2 lb 16-20 size shrimp, peeled and deveined Compound butter 1/4 cup white wine 1 loaf of focaccia, sliced 2 T olive oil Sea salt and cracked black pepper to taste Lightly toss focaccia in olive oil, salt and pepper. Place on a sheet pan and bake at 400 until golden brown, flipping to ensure the bread is crispy on both sides. In a large sauté pan, slowly melt butter. Raise temp when the butter begins to sizzle and add shrimp. Toss to coat the shrimp. Remove the pan from the heat and add white wine. Place the pan back on the heat and cook until the wine starts to reduce and the shrimp is opaque. Serving Serve the shrimp in a large bowl with the sauce. Use focaccia to dip into the sauce.