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Chef Bryce Gilmore, Wine Portfolio
 
Crab Stuffed Crepe | Fried Brussels Sprouts | Pork Belly Slider


Crab Stuffed Crepe, Soft Scrambled Egg, Morel Mushrooms
and Pickled Summer Squash

Crab Mix Ingredients:
1/2 onion, diced
6 cloves garlic, sliced
1 small zucchini, diced
1 1/2 cup water
1 cup basmati rice
1 pound crab meat
1/2 pound goat cheese
4 ounces crème fraiche
1/2 bunch chives, sliced

Method:
Sweat onions, garlic and zucchini. Add water and rice, bring to a boil. Season vegetable mix taste and pour over rice. Cover with foil and place in 350 F oven for 30 minutes. Fluff rice when cooked and cool. Mix with goat cheese, chives, crème fraiche and crab.

Crepe Ingredients:
1/2 onion, diced
1 cup cake flour
1/4 cup plus 2 tablespoons cornstarch
1 tablespoon baking powder
1 1/2 teaspoons salt
about 1 cup beer

Method:
Mix all ingredients until a batter forms. In nonstick sauté pan add small knob of butter to melt, add 1 1/2 ounces of crepe batter and spread around pan. Once set, flip and cook other side quickly. Place in between wax paper.

Scrambled Eggs Ingredients:
15 eggs whisked
1/4 pound butter
1 pound morels sliced
2 ounces heavy cream
2 ounces white wine

Method:
Sauté morels in butter and deglaze with white wine, reduce by half and add cream, reduce by half and add eggs. Slowly cook until starts to scramble.

Pickled Squash Ingredients:
4 summer squash, sliced 1/4 inch thick
4 ounces champagne vinegar
1 tablespoon smoked sweet paprika
2 sprigs thyme
4 ounces olive oil

Method:
Toss all ingredients together and place in cryovac bag and vacuum pack on high.

Assembly:
Wrap crepe around crab mix and heat in oven. Spread scrambled egg over crepe and top with
pickled squash and arugula. Serves 15.

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