Chef Dyer's Signature Recipes
Shrimp Spectacular
4 servings
| Method |
| Bring the poaching liquid to a boil. Taste for salt. The liquid should have a salty flavor. Reduce heat to a gentle simmer. Poach the shrimp for 4 minutes; remove to a pan to cool in the refrigerator, do not shock. |
|
| Ingredients |
Amount |
| Poaching liquid: |
|
| Water |
2 ½ qts |
| Vinegar, white wine |
1 Tbl |
| Salt |
to taste |
| Old bay |
2 big pinches |
| U-15 shrimp |
4 ea |
| Lemon vinaigrette |
as needed |
| Mâche |
as needed |
| Celery leaves, nice and pale |
as needed |
| Chervil |
as needed |
| Bloody Mary Cocktail Sauce |
as needed |
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Oatmeal Pancakes
25 medium sized cakes
| Method |
| Combine dry ingredients. Add remaining ingredients. Let stand 30 minutes or overnight to thicken. Bake on a heated greased griddle like any other pancake. |
|
| Ingredients |
Amount |
| Oatmeal |
4 cups |
| Flour |
1 cup |
| Sugar |
¼ cup |
| Baking soda |
2 tsp |
| Baking powder |
2 tsp |
| Salt |
1 tsp |
| Buttermilk |
4 cups |
| Eggs, beaten |
4 ea |
| Butter, melted |
1 stick |
| Vanilla |
3 tsp |
| Bananas, diced |
2 ea |
| Pecan pieces, toasted |
½ cup |
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Blue Terrine
16 orders
| Method |
| 1. Mix salt, cumin, cardamon and pepper. Heat oil in a heavy skillet over medium heat. Add walnuts and sauté light brown. Sprinkle sugar on nuts and sauté until sugar melts and turns light amber. Toss nuts with spices and cool. |
| 2. Combine 3 lbs of the blue cheese, the chevre, cream cheese and butter in food processor and puree smooth. Transfer to a bowl and fold in brandy and green onions. Mix parsley and chives in a separate bowl. |
3. Pipe 1/3 of the cheese mix onto an oiled length of plastic wrap, spread out evenly. Sprinkle this with 1/3 of the remaining crumbled blue cheese. Sprinkle 1/3 of the nuts over the crumbled cheese then 1/3 of the parsley chive mix. Repeat until approximately 1 ½” thick. Roll into a perfectly circular tube. |
4. Refrigerate overnight. |
| Ingredients |
Amount |
| For the Nuts: |
|
| Salt |
2 tsp |
| Cumin, ground |
4 tsp |
| Cardamon, ground |
1 tsp |
| Black pepper, ground |
1 tsp |
| Olive Oil |
4 tbl |
| Walnuts |
4 cups |
| Sugar |
1 cup |
| For the Terrine: |
|
| Maytag blue cheese, crumbled |
4 lbs |
| Fresh chevre |
10 oz |
| Cream cheese, room temp |
10 oz |
| Butter, room temp |
1 lb |
| Scallions, minced |
2 cups |
| Brandy |
cup |
| Parsley, minced |
cup |
| Chives, minced |
cup |
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Glazed Lump Crab
Serves 4
| Method |
| 1. Combine butter, chicken stock, white wine and shallots in a sauté pan. Cook and shake over high heat until thick and creamy. Be sure to have the pan in constant motion until the emulsion is thick and creamy. |
| 2. Remove the pan from the heat and stir in the crab. Place back over low heat and warm through. Remove to a warm place. Squeeze out the wilted spinach and place on a ham slice. Place the slice on the Holland rusk. Top with crab. Top this with the hollandaise and glaze underneath the broiler. Serve it forth. |
| Ingredients |
Amount |
| Butter |
1 stick |
| Chicken stock |
2 Tbl |
| White wine |
1 Tbl |
| Shallots, minced |
2 Tbl |
| Lump crab |
1 lb |
| S&P |
as needed |
| Wilted spinach |
as needed |
| Virginia ham, thinly sliced |
4 slices |
| Holland rusk |
4 ea |
| Hollandaise sauce |
as needed |
