Shiitake Peanut Noodles Tom Douglas Recipes

SHIITAKE PEANUT NOODLES (TOM DOUGLAS)

Steps:

• Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
• Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
• Drain in a colander and rinse under cold water; drain well.
• Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
• Preheat oven to 450°; add mushrooms to a bowl, toss with the remaining ¼ cup oil, and season with salt to taste.
• Spread the mushrooms in a single layer on a baking sheet.
• Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
• When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
• Scatter the bean sprouts over the noodles.
• Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
• Garnish with peanuts and cilantro.

ETTA'S CRAB CAKES (TOM DOUGLAS)

Steps:

• In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
• Pulse to mince the vegetables and combine the ingredients.
• With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
• Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
• Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
• Put the fresh bread crumbs in a shallow container and stir in parsley.
• Lightly dredge the crab cakes on both sides in the bread crumbs.
• Chill for at least 1 hour (preferably longer).
• Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
• Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
• Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.