Modern American Cuisine
800 Connecticut Ave. NW
Washington, D.C. 20006
202-463-8700
Jason Lage - Executive Chef
Sweet Corn Soup with Chanterell
Mushrooms plus Crab and Bacon
Recipe for the Corn Soup
Ingredients:
1) 5 cups Sweet Corn
2) 1/4 cup Sweet Onions
3) 1 cup Heavy Cream
4) 2 oz. Bacon
5) 1/4 cup Chanterelle Mushrooms
6) 1 Shallot
7) 1/2 clove Garlic
8) A couple of pats of Butter
9) Salt and Pepper to taste.
Preparation:
1) Sweat onions in butter for about 5
to 10 minutes.
2) Bring 2 quarts of salted water to boiling.
Cut corn off the cob and cook
in the boiling
water for 4 to 5 minutes.
3) Blend in a food processor until smooth.
Then add cream and pass through
a fine strainer.
Season with salt and pepper.
4) Render 2 oz. of bacon and reserve the
fat. Remove the bacon and add the
shallot and garlic.
Saute for 1 minute and add the mushrooms. Cook for
3 minutes.
Season with salt and pepper. Garnish with bacon and
mushrooms.
Recipe for the Crab Cakes
Ingredients:
1) 1 lb. Jumbo Lump Crab
2) 2 Egg Yolks
3) 1/4 cup Mayonaise
4) 1 tsp. Mustard
5) 1 tbs. Shallots - sauted
6) 1/2 tsp. Garlic
7) 1/2 tbs. Old Bay
8) 1/2 cup Bread Crumbs
Preparation:
1) Pick the crab clean.
2) Place all the ingredients (except the
crab) into a bowl.
3) Add the crab mix gently and form into
cakes.
4) Saute 3 minutes on each side.
The Crab Cakes
