Do try this at home

The recipe for crowd-pleasing party pupus? Chef Ralph Giles of locally based Catering from Soup to Nuts gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll


Steamed Mussels in Saffron Sauce

  • 2 lbs mussels
  • 1.5 cups white wine
  • 1 onion, diced
  • 2 cups chicken, stock
  • 1-cup braising liquid
  • 1 tsp saffron threads

Clean mussels under cold water. Remove beards. Sauté onions, add mussels and wine. Cover and steam until mussels open. Discard any that do not open. Combine in a pot and bring to a simmer. Simmer 15-20 minutes.

Crab Rangoon with Three Sauces

  • 1 lbs. crabmeat
  • 8 oz. cream cheese, softened
  • 1 bunch green onions, minced
  • 1 tbsp ginger, minced
  • 1 tsp, 5 spice powder
  • Pinch of salt
  • 1 pkg. wonton skins

Combine filling ingredients in a large mixing bowl with a wooden spoon. (Alternative: use the pulse setting of a food processor.) Place a teaspoon of filling in a center of wonton skin. Moisten edges and pinch together to seal and form a packet. Fry at 350 degrees until golden brown. Sauces: hot oriental mustard, Mae Ploy sauce, soy sauce and sake (mixed 2:1).

Volcano Poke

  • 2 lbs. sashimi grade ‘ahi tuna
  • 1-cup soy sauce
  • 1/2 cup Mirin or rice wine vinegar
  • 1-cup cream cheese
  • 1/3 cup mayonnaise
  • 1/3 cup Mae Ploy sauce
  • 2 tbsp chipotle peppers

Cut ‘ahi into 1/2 inch cubes, combine with soy sauce and Mirin, refrigerate. Combine everything else into a food processor and refrigerate. Garnish: 8 green onion bulbs sliced thinly at an angle (“on the bias”), 1 jar of red caviar. Assembly: place ‘ahi in a saimin spoon, add a dollop of spicy cream mixture, place a few green onion slices and some of the caviar on top.

New York Roll

  • 1 English cucumber, cut into 1/2 inch slices
  • 2 medium red onions, finely diced
  • 12 oz. sliced smoked salmon

Horseradish crème fraiche

  • 1-cup cream cheese
  • 1/2 cup sour cream
  • 1-cup parsley
  • 2 tbsp horseradish puree
  • Salt and pepper to taste

Use a food processor—process parsley first, add horseradish, cream cheese, and sour cream. Process until evenly mixed. Season to taste. Add dill for garnish.


Please enter your comment!
Please enter your name here

76 − = 74