"Recipes from the Chef's Kitchen"

Show 703
Jack's
Restaurant and Bar
1527 17th St. NW
Washington, D.C. 20036
202-332-6767

Herbert Kerschbaumer - Executive Chef/Owner

Avocado Frape

Ingredients:
(serves 4)
1)   2 Ripe Avocados
2)   Two 10 oz. Orange Juice
3)   4 tsp. Powder Sugar
4)   1 Mint-stem

Preparation:
1) Blend avocados, orange juice and powder sugar for 1 minute and serve it cold.
2) Decorate with mint leaves.

Garlic Shrimp

Ingredients:
(serves 1)
1)   6 Shrimp
2)   1 tsp. Shallots
3)   ½ tsp. Garlic
4)   1 cup of White wine
5)   1/4 cup of Cream
6)   ½ tsp. Butter
7)   1/4 Diced Tomato
8)   1 tsp. Basil
9)   4 oz. Baby Greens

Preparation:
1)   Saute garlic and shallots in butter, add Shrimp and saute for 1 more minute.
2)   Add white wine and cream.
3)   Remove the shrimp from the sauce.
4)   Reduce the sauce for 1 minute and add diced tomato and basil.
5)   Pour the sauce over the shrimp.
6)   Serve on a bed of baby greens.

Mussels

Ingredients:
(serves 1)
1)   1 lb. Mussels
2)   1 Blood orange
3)   1 Lemon
4)   1 Lime
5)   1 tsp. Shallots
6)   ½ tsp. Garlic
7)   ½ cup of White Wine
8)   ½ cup of Cream
9)   ½ tsp. Butter

Preparation:
1)   Saute shallots and garlic in butter.
2)   Add Mussels, white wine and steam for 2 minutes.
3)   Add cream and blood orange filets, lime filets and lemon filets.
4)   When all mussels are fully opened, serve in a bowl.

Soft Shell Crab

Ingredients:
(serves 1)
1)   2 Soft Shell Crabs
2)   Salt
3)   Pepper
4)   ½ cup of Flour
5)   1 soupspoon of Olive Oil
6)   1 tsp. Butter
7)   1 tsp. Capers
8)   ½ Lemon

Preparation:
1)   Put salt and pepper over the Crab and toss Crab in the flour.
2)   Saute Soft Shell Crab in Olive oil and butter for about 3 to 4 minuts or until
       nice and brown on both sides.
3)   Remove soft Shell Crab from the pan.
4)   Deglaze pan with ½ teaspoon of butter. Then add capers and lemon juice.
5)   Pour the sauce over the Soft Shell Crab.

Pineapple Carpaccio

Ingredients:
(serves 1)
1)   3 Slices of Pineapple (thinly sliced)
2)   1 scoop of Vanilla Ice Cream
3)   1 pint of Strawberries
4)   2 oz. Grand Marnier

Preparation:
1)   Put 3 slices of pineapple (thinly sliced) on a plate.
2)   Blend ½ pint of strawberries and Grand Marnier for 1 minute.
3)   Pour the sauce over the pineapple.
4)   Add 1 scoop of vanilla ice cream in top of it in the center of the plate.
5)   Decorate the ice cream with strawberries.

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Fresh Fish used in some of the recipes at Jack's Restaurant and Bar - Left
Lindsey Gustin and Herbert Kerschbaumer in the studio kitchen - Right

Good Eating!!!

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