What’s For Dinner?
Crab Cakes - from Repast
(First star is lowest, fourth star is highest)
Dinner Dare with Joe Truex and Mihoko Obunai of Repast
It was a romance that blossomed in the kitchen -- and is still cooking. Chefs Joe Truex and Mihoko Obunai, owners of Repast in Midtown, first met on the line of a catering kitchen in New York. They married, moved to Atlanta and on Feb. 14, 2006, they opened their own restaurant.
For a Valentine’s meal, the couple picked two of their favorite dishes and paired them with a simple spinach salad. Both Obunai’s tuna and Truex’s traditional crab cake will be on the restaurant’s menu on Valentine’s Day. But first, they took a few moments to share a romantic meal you can prepare at home in about 30 minutes. See links below for the other dishes.
-- H.M. Cauley, for the Journal-Constitution
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 15 minutes Total time: 1 hour and 30 minutes Serves: 4
1 pound crab meat
3/4 pound shrimp, shelled, deveined
3/4 cup heavy cream
4 tablespoons fish sauce
Freshly ground pepper
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Zest of 2 lemons
1/2 cup corn meal
Shape mixture into 8-10 cakes, place on plastic wrap and lightly coat each side with corn meal. Refrigerate for 1 hour.
Using a skillet, heat 2 to 3 tablespoons oil and sauté crab cakes until golden grown (3 to 4 minutes on each side). Remove to platter.
Uncooked crab cakes freeze well; just thaw before cooking.
Total time includes 1 hour of chilling time.