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Chef Andrulewicz's Recipies!

Jack's Crab Cakes

• 1lb of jumbo lump crabmeat
• 1 egg
• ¼ red pepper (sweet) minced
• ¼ cup chopped fresh Italian parsley
• 3 tbsp mayonnaise
• 1 tbsp baking powder
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay
• 4 tbsps bread crumbs (I sometimes roll/coat the crab cakes in Panko instead of using crumbs as filler)
• At least 2 tbsps clarified butter

Pick through crab to pick out shells. Be careful not to break the lumps. Mix and blend all the ingredients EXCEPT baking powder and crab. When ingredients are blended, mix in baking powder then immediately FOLD in the crab - do not break up the lumps. Form the crab mixture into desired sized cakes with your hands and place them on a parchment covered baking sheet. Refrigerate the cakes for at least an hour. Heat a sauté pan, add the butter, and fry the Cakes on low heat (covered) for about 5 minutes. When the cakes are lightly browned on one side, CAREFULLY turn cakes over and fry for an additional 5 minutes (covered). Watch the heat - you do not want to brown them too much.

Pasta Bolognese

• 2 lbs of mixed ground veal and beef
• 2 large carrots peeled
• 3 stalks of celery chopped
• 1 medium onion chopped
• 1 bay leafs
• 3 cups of dry white wine
• 1 can of tomato puree (Tuttorosa w/basil)
• 2 cups of beef, veal, or veggie stock
• ½ stick of butter
• 2 tbsp of extra virgin olive oil
• salt and pepper

Process the carrots, onions, and celery until pureed - reserve. If you chop the veggies first, they will puree more easily - no celery strings or chunks!

Put the meat in a large pot and cook on medium heat stirring constantly. It is important to stir so you break up the meat- you do not want lumps. Do this until the meat is broken up and light brown. Drain the meat to remove fat and liquid - discard liquid.

In a stock pot with a thick bottom - you do not want the sauce to burn - melt the butter(not brown), add the oil, the bay leafs, and the vegetable mixture. Saute the mixture at medium heat until translucent - DO NOT BROWN. Add the meat and wine and simmer until the wine is reduced (about half).

Remove the bay leaf and discard. Add the tomato and stock and simmer uncovered - stirring occasionally. You do not want it to stick to the bottom of the pot - that is why I suggest a good stockpot. Simmer for about 1 ½ hours until the sauce is thick . Add more stock or water while it is cooking if it appears to get too thick. Skim the fat off the top. Season with salt and pepper to taste. You can also add a dash of nutmeg if you like.

To serve - I like De Cecco fusilli - it holds the sauce well. Any shape of pasta is fine - please, no Barilla! Cook pasta according to directions in salted water. Drain pasta in a colander over your serving bowl. This will heat the bowl. When the pasta is drained, add a ladle or two of the hot sauce to the empty bowl along with a few tbs. of heavy cream (or half and half) - toss with the pasta and some grated reggiano parmigiana. You can either add more sauce or put a ladle over the pasta in individual serving bowls/dishes.

The remaining sauce can be frozen in Ziploc bags.

Limoncello (I learned this from Fabrizzio Paro Vidolin in Porto Santo Stefano)

• Seven lemons - slightly green with pebbly texture
• 1 Liter of whole grain alcohol
• 1 Liter of water
• 700 ml of sugar

Wash lemons. Zest the lemons - I use a cheap potato peeler, it does not dig into the white. Add the zest to the alcohol - let stand covered for 72 hours.

After 72 hrs bring water to a boil and add sugar to dissolve. Let syrup cool and combine with lemon alcohol. I run the alcohol through a coffee filter.

Bottle the limoncello and put some in freezer. It is ready to drink and best when served from the freezer - it will not freeze.

Caccio e Pepe ( As Vera, from Da Olinda in Rome, prepares it)

• 1 lb of pasta - We use De Cecco Perciatelli
• Freshly grated Pecorino Romano cheese
• Grated black pepper
• Extra virgin olive oil

Cook the pasta in a large pot of boiling water as per directions on the box. When the pasta is ready, reserve a cup of the water and drain into a colander that is placed in your pasta serving bowl. Remove the colander to drain and allow the hot water to heat your serving bowl. After pasta is drained, empty the water from the bowl. Put the pasta in your serving bowl and sprinkle LIBERALLY with virgin olive oil, pecorino cheese, and freshly ground pepper. You will probably not need salt as Pecorino is naturally salty. The cheese will reduce the moisture of the pasta so you might want to add a little of the reserved cooking water to moisten it. Serve immediately. Do not hold back on the pepper - it should give the pasta a spicy and nutty flavor.

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