Chef Clodagh McKenna’s Rosemary & Maple Syrup Butter
Irish celebrity chef Clodagh McKenna demonstrates how to make her tasty Rosemary & Maple Syrup Butter in this recipe video—a part of the Clodagh Summer Supper series. With Kerrygold Irish Butter, grilling outdoors with family and friends is fun and delicious. Try this twist to our traditional butter for a savory corn on the cob side dish, or drizzle some over peaches for a rich dessert.
INGREDIENTS (Serves 4):
8.5oz Kerrygold Salted Butter, softened
2 tablespoons rosemary leaves, finely chopped
2 tablespoons maple syrup
RECIPE:
For the Butter: To make the butter, chop the rosemary leaves very finely and add to a small pan along with the butter and the maple syrup. Place over a low heat, stir and allow to simmer for about 5 mins. Once the butter is melted remove from the heat. I use this glaze to drizzle over grilled corn on the cob or peaches. See below for how to grill corn on the cob and peaches.
How to Grill Corn on the Cob: They should take about 10-15 mins to grill on the BBQ. Ideally, keep them in their husks as this will lock in moisture and steam them. How to Grill Peaches: I like to skewer the peaches through rosemary stalks because it adds great flavor and looks so pretty. Remove all the rosemary leaves from the stalk except the ones at the top. Slice the peaches in half and remove the stones. Then skewer the peaches through the rosemary stalk, you should be able to fit 4 halves on each stalk. Place them on the BBQ, they should only take about 10 mins to cook but it depends how ripe they are so check them after 5 mins.
Music by Niamh Regan
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Great Chef Patrick O'Connell
Great Chef Patrick O'Connell and his Sautéed Soft Shell Crabs with Hazelnuts
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Sautéed Soft Shell Crabs with Hazelnuts
Patrick O'Connell,
Inn at Little Washington
Washington VA
Appetizer, Great Chefs of the East #4
Sauteed soft shell crabs are served with tarragon-dressed green beans and a mixture of tomato, hazelnuts, coriander, and lime. Chive stems and blossoms provide a pretty garnish.
Serves 4
Mustard Sauce
1/4 cup mayonnaise, preferably homemade
Juice of 1 lemon
1 tablespoon Dijon mustard
1/2 tablespoon dry mustard
Salt and freshly ground pepper to taste
Crabs
4 soft shell crabs, cleaned and dressed
Seasoned flour for dredging
1/2 cup clarified butter
2 tablespoons brown butter (beurre noisette)
1 tomato, peeled, seeded, and diced
1/3 cup toasted hazelnut slivers
1 tablespoon chopped coriander
Juice of 1 lime
Garnish
8 ounces haricots verts or Blue Lake green beans, blanched
1 tablespoon vinaigrette dressing
1 tarragon leaf, minced
8 lime segments
2 coriander leaves, cut into narrow strips
1 tablespoon snipped chives
8 to 12 chive blossoms
To prepare the sauce: Mix the mayonnaise, lemon juice, and mustards into a smooth sauce. Season to taste with salt and pepper and set aside.
To prepare the crabs: Preheat the oven to 400 F. Dredge the crabs in the seasoned flour and shake off the excess. Heat the butter in an ovenproof saute pan or skillet over medium-high heat and add the crabs, top-side down. The butter should be hot enough to blister the crabs. Saute until golden brown, 1-1/2 to 2 minutes, then turn and saute on the other side until browned, another 1-1/2 minutes. Turn the crabs back over, drain the liquid, and add the brown butter, tomato, hazelnuts, and coriander. Place in the oven and cook 2 minutes. Remove from the oven and drizzle with lime juice.
To serve: Dress the beans with vinaigrette and tarragon and arrange them in a radial design on the plates, Place a crab on the green beans on each plate. Garnish the plates with the tomato, hazelnuts, lime, and coriander. Drizzle with mustard sauce and sprinkle with snipped chives and chive blossoms.
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Support this author talk by buying the book on our website here:
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