Along with many specialty items, Thomas Brothers Produce is now carrying a full line of domestic and imported cheeses.  We are pleased to offer the following recipes featuring these and other items available through your produce specialist.  Visit this page often as Thomas Brothers Produce will be adding recipes on a regular basis.

Note:  Items that are bold in recipe are available for order.

PEEKYTOE CRAB FRITTER

CITRUS DIJON VINAIGRETTE

(Serves 6 - 8)

Ingredients:

2 Lbs.     Peeky Toe Crab meat (picked)

½ Cup    Marinade (recipe to follow)

4 oz.      Veg. (Onion, Celery, Carrot, Red, Yellow & Poblano Peppers) 1 ½ Tsp each

1 Tsp     chopped Chervil

1 Tsp     chopped Tarragon

1 Tsp     chopped Parsley

1 Tsp     chopped Chives

2 oz.      Fine Ground Bread Crumbs

Method:

• Mix all together carefully not to break up crab meat.
• Form mix into 4 oz. balls.
• Dredge the balls in flour, then into an egg wash (whole eggs and milk), then into bread crumbs.
• Fry the fritters at 325 degrees till golden brown.

Marinade Recipe:

1 Cup       Mayo

¼ Cup      Ketchup

¼ Cup      Dijon Mustard

2 Tsp       Lemon Juice

2 Tsp       Worstershire Sauce

½ Tsp      Sambal (Chili Paste)

4 Each      Whole Eggs

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CHOPPED 10 VEGETABLE SALAD

(Serves 4-6; small dice=1/4”)

Ingredients:

¼ Cup Corn Kernels, sliced off cobb

¼ Cup Tomato, small diced

¼ Cup Red Onion, small diced

¼ Cup Carrots, small diced

¼ Cup Celery, small diced

¼ Cup Green Beans, blanched, diced

¼ Cup Daikon Radish, small diced

¼ Cup Radicchio, shaved thin

¼ Cup English Peas, blanched

¼ Cup Artichoke Hearts, diced

1 Bunch Red Oak Lettuce

1 Bunch Baby Frisee

¼ Cup Parmesan, shaved thin

Dressing:

1 Tsp Dijon Mustard

2 Tsp Sherry Wine Vinegar

1 Tso Red Wine Vinegar

½ Cup Extra Virgin Olive Oil

½ Cup Canola Oil

¼ Cup Walnut Oil

Salt & Pepper

Method

• in a medium mixing bowl, combine Dijon, vinegars, salt & pepper
• whisk together, slowly add in oils until emulsified
• in a large mixing bowl, combine all vegetables, add enough vinaigrette to coat, do not over dress!!!!
• adjust seasoning with salt & pepper
• on a small salad plate, arrange frisee and red oak lettuce

• place marinated chopped salad in center
• garnish with shaved parmesan cheese

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TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH TAPENADE

Makes 4 sandwiches

8 Large slices of crusty sourdough or italian bread, lightly toasted

1/2 cup Tapenade

2 Large Vineripe Tomatoes, thickly sliced

2 tbsp Extra-Virgin Olive Oil

½ Cup Fresh Ricotta Cheese

12 Basil Leaves

Salt and Pepper to taste

Tapenade

makes about ¾ cups

2 Whole salt packed anchovies

1 Cup Pitted Kalamata Olives

2 Tsp Capers rinsed

1 Tsp Fresh Lemon Juice

1 Tsp Cognac or Brandy (optional)

1 Small Garlic clove minced

Freshly Ground White Pepper to taste

Method

• Place anchovies in bowl and cover with cold water to remove salt.  Let stand for 10 minutes.  Drain.  Remove fillets from their bones.
• In a food processor fitted with the metal blade, pulse all the ingredients until coarsely chopped.
• To make each sandwich, spread tapenade on toasted bread slice.  Cover with a few overlapping tomato slices.  Drizzle with E.V.O.O., then season with salt and pepper.
• Spread fresh ricotta, season again, then top with basil leaves.
• Top with another slice of toasted bread, then cut in half with serrated knife and serve.

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Apricot-Cherry Chutney

makes about 2 1/2 cups

1/3 Cup Distilled white vinegar

1 Tbsp Chopped Fresh Ginger

1 Large Garlic clove, coarsely chopped

1 ½ Cups Dried Apricots, Cut into 1/2 inch thick slices

½ Cup Dried Cherries

½ Cup Golden Raisins

¾ Cup Sugar

Cayenne to taste, about 1/8 tsp

¼ Tsp coarse salt

Approximately 2 cups water, or as needed

Method

• In a blender combine the vinegar, ginger and garlic.  Pulse until the solids are almost pureed.
• Pour into heavy bottom saucepan.  Ad the remaining ingredients to saucepan and pour enough water to barely cover.
• Stir well.  Bring to simmer, cook slowly and stir frequently to avoid scorching, until the chutney thickens and the liquid is syrupy, 45 minutes to 1 hour.
• Cool completely before serving.

This sweet and spicy condiment goes well with game, poultry and pork as well as curried dishes.