Village Tavern Recipes

VILLAGE TAVERN PANKO CRUSTED MAINE CRAB CAKES WITH SUMMER VEGETABLE SLAW & SWEET CHILI GINGER REMOULADE RECIPE

Steps:

• Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.
• Preheat oven to 350°F.
• Add sesame oil to a large skillet. Place on stovetop over medium high heat.
• When oil is hot, add shallots, celery and red pepper. Sauté until tender.
• Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.
• Place mixture in a large bowl.
• Add in the crab meat and mix well.
• Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.
• Pour panko breadcrumbs into a medium bowl.
• Place a crab cake into panko and turn to coat all sides well.
• Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).
• Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.
• Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.
• Spoon some Village Tavern Sweet Chili Ginger Remoulade Sauce onto a serving plate. Place a 1 or 2 crab cakes onto sauce. Top with Village Tavern Summer Vegetable Slaw.
• Serve hot.

VILLAGE TAVERN

Steps:

• Grill tuna. Combine all other ingredients in a large bowl. Slice tuna and place on top.

TAVERN ON THE GREEN'S MEATLOAF

Steps:

• In a large bowl, beat together the eggs and milk.
• Add the torn bread and let it absorb the liquid for about 15 minutes.
• Meanwhile, cook bacon (very crispy but not burnt) until most but not all of the fat is rendered. Drain and set aside to cool.
• Stir the bread mixture with a fork to blend.
• Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly.
• Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat.
• Cover bowl and refrigerate overnight.
• When ready to cook, preheat oven to 375 degrees.
• Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high.
• Place in the middle of a low-sided baking pan and bake for 35 minutes.
• In a small bowl, whisk glaze ingredients together.
• Brush meatloaf with glaze and bake for another 20 minutes.
• Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.