At The Foot Of The Master!

The Master CHEF, that is!!! I was fortunate to attend a class last night with Tre Wilcox! Yes, THE Tre Wilcox of Top Chef fame, and winner along with Kent Rathbun on Iron Chef against Bobby Flay!

I have cooked with him before, but it has been about 2 years ago. Tre is self taught, never having attended culinary school. He has traveled the world, cooking for free, just to gain knowledge, insight and experience. He devours cook books (like me!) and is always seeking to reach greater heights. He has an infectious laugh, a body that should be on the front of Sports Illustrated, and a true knowledge of how, why and when to make the perfect recipe. Yep. I was at the foot of The Master!

We did 5 recipes last night. I will share one of my favorites! Now remember, I was raised in Baltimore, home of the PERFECT lump crabcake. No one else could do a crabcake like me. NO ONE. Until last night. A few simple changes, and one delicious sauce. Although ( and don't tell Tre) I would have added one dash of Old Bay. But, hey, some old dogs gotta stay with their old tricks.

Jumbo Lump Crabcake in Chardonnay Sauce

For the Crabcake

1 lb. jumbo lump crabmeat picked clean
1/3 cup apple smoked bacon diced very small and cooked until crispy
2 tbpns shallots----peeled and diced
1/4 cup red bell pepper diced MICRO small
2 tbsns poblano pepper diced very small
1/4 cup scallion chopped
1 cup Panko bread crumbs plus 1//2 cup
1 1/4 cups mayonnaise ( Dukes is the BEST!)
1/3 cup lemon juice
1/4 cup champagne wine vinegar
3 tbsns Tabasco sauce
2 eggs

For the Sauce

3 cups chardonnay ( champagne if you want to splurge. Call it champagne sauce!)
1 cup shallot peeled and coarsely chopped
2 bay leaves
1/2 tspn. black peppercorns
5 sprigs thyme
4 sprigs tarragon
1 tbspn champagne wine vinegar
1 tbspn lemon juice
3/4 cup heavy cream
3/4 lb unsalted cold butter

Heat oil or fryer to 350 degrees. Quickly sautee shallots, red and poblano peppers in a small hot pan. Season with salt and put on a small sheet pan to cool. In a large mixing bowl GENTLY toss together cleaned crabmeat, ( do not break up the lumps) bacon, scallions, panko and chilled pepper mixture. In another bowl whisk together mayonnaise,lemon juice, vinegar, Tabasco and eggs. Fold mayonnaise and crabmeat mixture together Season with salt. Make 2 oz. hockey puck sized cakes. Make sure they are solid and roll in reserved Panko. Place cakes in hot oil and cook until browned on all sides. Remove and place on paper towels. Serve hot!

FOR THE SAUCE In a small pot combine chardonnay, shallot,thyme,tarragon,peppercorns and bay leaves. Remember, you will strain this so you don't have to chop, except for the shallots a little bit. Reduce this by half on medium high heat. Add cream and continue to reduce until thickened. Add lemon juice and champagne vinegar and begin to mount with butter. Season with salt and strain through a fine mesh sieve and reserve warm until time to serve.

FOR THE PLATE UP Spoon Chardonnay Sauce in the center of a small plate. Place one crabcake in the center of the sauce. Toss some micro greens in olive oil and season with salt. Top crabcake with greens and serve.

Now, to the crabcake mixture I would add a dash of Old Bay and leave out the salt.

Just WAIT until you taste this! Remember to have all of your ingredients prepared ahead of time. This cooks quickly, so you want to be ready! This is cooking to impress, people!

Thank you, Tre!

PS. Tre is having private cooking classes for 12 only at his new restaurant Loft 610 in Plano. These are held once a month on a Sunday and you arrive at 1. At five you have a guest arrive, and everyone is treated to a gourmet 5 course dinner that you have prepared yourself! The evening begins with hors deorves and every course is complimented with wine!

Call (972) 377-2500 for information and a reserved spot!