CHIPOTLE CRAB HASH "SHORTCAKES" WITH ROASTED RED PEPPER VINAIGRETTE

RECIPE

CHIPOTLE CRAB HASH "SHORTCAKES" WITH ROASTED RED PEPPER VINAIGRETTE

yield: 12 servings

Hash Shortcake

Ingredients	Weight	Measure

Red potatoes	3 lbs.
Butter		6 Tbsp.
Olive oil		3 Tbsp.
Garlic, fresh, finely chopped		3 tsp.
Onion, small dice	1-1/2 lbs.
Red bell pepper, medium diced		2-1/4 cups
Yellow bell pepper, medium diced		2-1/4 cups
Salt		1-1/2 tsp.
Black pepper, ground		3/4 tsp.
Crabmeat, jumbo lump	1-3/4 lbs.
Cilantro, fresh, chopped		6 Tbsp.
Parsley, fresh, chopped		6 Tbsp.
Chives, fresh, thinly sliced		3 Tbsp.
Thyme, fresh, chopped		1-1/2 tsp.
Lemon, juice of, fresh		3 Tbsp.
Lemon, zest, finely grated		3 tsp.
TABASCO^® brand Chipotle Pepper Sauce		1-3/4 tsp.
Cornmeal biscuits(recipe to follow)		12 ea.
Chipotle Sour Cream (recipe to follow)		3/4 cup
Roasted Red Pepper Vinaigrette (recipe to follow)		2-1/4 cups
Cilantro, sprigs, fresh, for garnish		24 ea.

Cornmeal Biscuits

Ingredients	Weight	Measure

All-purpose flour		3 cups
Yellow cornmeal		1-1/2 cups
Baking powder		1-1/2 tsp.
Baking soda		1-1/2 tsp.
Salt		3/4 tsp.
Butter, cold, cut in pieces		4-1/2 Tbsp.
Sour cream		1-1/2 cups
Water, cold		1-1/4 cups

Chipotle Sour Cream

Ingredients	Weight	Measure

Sour cream		2 cups
TABASCO^® brand Chipotle Pepper Sauce		4 tsp.
Salt		1 tsp.
Lime, juice of, fresh		2 Tbsp.
Lime, zest, finely grated		1/2 tsp.

Roasted Red Pepper Vinaigrette

Ingredients	Weight	Measure

Red peppers, roasted, peeled, seeded, medium dice		1 cup
Garlic, fresh, fine dice		2 tsp.
Onion, small dice		1/4 cup
Roma tomatoes, seeded, medium dice		1/4 cup
Balsamic vinegar		1/4 cup
Lime, juice of, fresh		1/4 cup
Salt		2 tsp.
Cumin, ground		1/2 tsp.
Black pepper, ground		1/2 tsp.
TABASCO^® brand Chipotle Pepper Sauce		1 tsp.
Olive oil		1 cup

Method

1		For the Cornmeal Biscuits, sift the dry ingredients together in a large mixing bowl.

2		Blend in the butter using your hands until the mixture resembles coarse breadcrumbs.

3		Using a large fork, mix the sour cream and water together, add to the flour mixture and lightly mix until just combined. If the mixture is dry, add 1-2 Tbsp. cold water.

4		On a baking sheet tray lined with parchment paper, drop 15 evenly spaced mounds of the mixture. Bake in a 400^°F convection oven for 10-12 minutes or until golden brown and baked through.

5		For the Chipotle Sour Cream, place all the ingredients into a mixing bowl and combine well using a wire whip. Reserve.

6		For the Roasted Red Pepper Vinaigrette, place all the ingredients except the olive oil in a food processor and puree. Slowly add the olive oil in a slow stream until the dressing is fully emulsified. Reserve.

7		For the Crab Hash, place the potatoes in a large pot with salted water. Simmer over medium heat for approximately 10 minutes or until tender. Drain well.

8		Heat the butter and olive oil in a large nonstick skillet, add the garlic and onions and sauté over medium heat until light brown, approximately 5-6 minutes. Add the potatoes, bell peppers, salt and black pepper.

9		Adjust the heat to medium-high and cook the mixture for 10-12 minutes, turning occasionally until the hash has started to brown and form a very light crust.

10		Add the crabmeat, herbs, lemon juice, zest and TABASCO^® Chipotle Pepper Sauce. Cook for an additional 4-5 minutes until the crab is fully heated. Gently mix, being careful not to break up the crabmeat.

11		In the center of 12 decorative serving platters, place a warm cornmeal biscuit which has been horizontally sliced in half. Over the bottom of each biscuit, evenly distribute the crab hash, forming a dome.

12		Arrange a decorative dollop of the Chipotle Sour Cream on top of the hash, approximately 1 Tbsp. per plate. Decoratively place the top half of each biscuit next to the Hash Shortcake.

13		Place the Roasted Red Pepper Vinaigrette in a plastic squirt bottle and attractively garnish the perimeter of each plate. Finish with 2 sprigs of fresh cilantro and serve immediately.