Curry Corn and Crab Hushpuppies

Served these yummy morsels at numerous parties that I've catered, good way to use your summer fresh corn! Remember...Good Food is Always in Style!

Curry Corn and Crab Hushpuppies


With Curried Honey-Mustard Dip

Ingredients

· 1 cup yellow cornmeal (not too coarse)
· ½ cup all-purpose flour
· ½ tsp baking powder
· ½ tsp baking soda
· ½ cup buttermilk
· 1 egg
· 2 tbsp melted, unsalted butter
· ¼ cup thinly sliced scallion greens
· ½ cup lightly cooked corn kernels (or raw)
· 1 cup crab meat
· canola oil for frying
· kosher salt
· freshly ground black pepper
· 1 teaspoon curry powder

How-to

1. In a bowl, mix the cornmeal, flour, baking soda and powder and curry powder

2. In a separate bowl mix the buttermilk, egg and melted butter. Stir the dry ingredients into the wet, being careful not to over mix

3. Gently fold the scallions, corn and crab into the batter, season with salt and pepper

4. Let the batter rest for 20 minutes before frying

5. Heat the canola oil in a pot or deep fryer to 350º. Drop spoonfuls of the batter into the oil, cooking until golden brown & delicious, about 3 minutes. Drain on paper towels and sprinkle lightly with salt

6. Serve immediately with Curry Honey Mustard Sauce

Curry Honey Mustard Sauce

· ½ cup Creole mustard
· ½ cup of Mayonnaise
· ¼ cup of honey
· 1 teaspoon curry powder

· How-to
· Stir mustard, honey, mayonnaise and curry powder together



By Joseph Sciascia of Butler For Hire Catering…Good Food is Always in Style!

Winter Dinner Party

Getting the tables ready in the dining room for the hungry guests
Jessica serving my famous Tuna Tartare

Scrumptious Buffet Dinner

Had the pleasure a couple of weeks ago to cater a winter dinner party for my clients' Besty & Peter in their beautiful home in Hillsborough. Twenty eight guests came in from the cold to wine and dine with each other. I was a fun night and I will have fond memories of it for years to come. Below is the menu

Menu

Hor D’Ouevres
Tuna Tartare on Crispy Wonton with Edammame Wasabi Pure
Asparagus & Pea Risotto with Lemon & Manchego served in Spoons
Assorted Fine Cheeses with Crackers
Buffet Dinner
Roasted Butternut Squash Salad Tossed with
Champagne-Maple Dressing, Goat Cheese, Pecans and Bacon
Roasted Beef Tenderloin with Dijon Port Sauce on the side
Cabernet Stewed Shitake, Crimini & Portobello Mushrooms
Roasted Squashed Red & New Potatoes with Black Truffle Oil
Individual Roasted Corn Polenta Casseroles with Spinach & Gruyere
Sautéed Green Beans with Shallots & Cherry Tomatoes
Roasted Balsamic Vegetable Strudel with Goat Cheese

Crispy Asparagus Straws with Lemon Parmesan Aioli

Crispy Asparagus Straws with Lemon Parmesan Aioli
This is a delicious appetizer, you can prepare them ahead of time
and bake off just before serving.
36 asparagus spears
4 sheets of phyllo dough, thawed
6 oz. Parmesan cheese, grated
¼ cup butter, melted
salt and pepper to sprinkle on top
Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly
tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,
cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet
into nine rectangles, two cuts down from the top, two cuts across. Place an
asparagus spear at the bottom of the short side of the rectangle with the tip
sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll
up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining
cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until
golden brown and crispy 10 to 12 minutes. Serve warm.

Lemon Parmesan Aioli
½ cup Sour Cream
¾ cup Mayonnaise
1 cup finely grated Parmigiano-Reggiano Cheese (2 ounces)
2 Tablespoons fresh lemon juice
Fresh Lemon Zest from 2 lemons
1-teaspoon black pepper

1 clove of garlic, pressed
½ teaspoon kosher or sea salt
Preparation:
Whisk together all ingredients in a bowl and let chill for 2 hours

Makes 36 single asparagus straws.