Market Street Grill and Oyster Bar restaurants are hosting their annual Crab Festival through February. The restaurants are serving five kinds of crab (Dungeness, Alaska king, snow, rock, lump) nearly two dozen different ways.Menu items include Maryland lump crab cakes, crab ravioli, crab-stuffed mushrooms and crab legs. The company's fresh fish markets also offer a free brochure and favorite crab recipes. The crab menu is offered at all Market Street and Oyster bar locations downtown, University, South Jordan and Cottonwood.
Bambara, 202 S. Main, last week began serving a new "World of Flavors" menu developed by Dave Jones, who became executive chef last fall. Jones drew inspiration from Asian, Southwestern, Rocky Mountain, Low Country, Pacific Rim and other regional cooking styles.
Items include sesame-crusted ahi tuna with bamboo rice cake; grilled Angus New York steak with roasted corn-potato puree, ancho chili and coffee demi-glace; scallops with carrot chips, chervil and Meyer lemon sauce; and juniper-smoked elk carpaccio.
Popular favorites that will remain on the menu include blue cheese house-cut potato chips and roasted corn bisque.Jones was a corporate chef at SYSCO Intermountain Foods, was executive chef for 10 years at Log Haven and served 11 years as executive chef at the Pasatiempo Country Club in Monterey, Calif. (363-5454 or www.bambara-slc.com).
Harmons grocery stores recently awarded Phillip Harrison of West Jordan the grand prize in Harmon's Choice Beef Recipe Contest. For his recipe, Strip Steaks with Blue Cheese Pasta, Harrison received $300 worth of USDA Choice Angus Beef and a barbecue grill.The purpose of the contest was to help launch the stores' offering of Choice Angus beef in its meat counters. Individual store winners each received $100 in Choice Angus Beef. They were Kathy Soffe of Provo, Christine P. Bare of Ogden and Rachel McFarland of Kaysville. Here's Harrison's winning recipe:
STRIP STEAKS WITH BLUE CHEESE PASTA
4 slices of bacon
4 8-ounce New York strip steaks
Coarsely ground salt
Coarsely ground pepper
5 tablespoons unsalted butter
2 tablespoons chopped fresh chives
4 garlic cloves, minced
1 pound of spaghetti
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1/2 cup heavy cream
8 ounces blue cheese crumbles
Put a large pot of salted water on the stove to boil for the pasta. Preheat the broiler to high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Crumble bacon.
Arrange steaks on broiler pan. Place under the broiler and leave the door ajar to limit flare-ups and smoke (unless of course your broiler doesn't operate with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes on each side for medium well.
Soften 4 tablespoons of the butter in the microwave on high for 15 seconds. Mix chives and 1/2 of the minced garlic and reserve.
When water boils, add the spaghetti to the pot. Cook al dente.
Heat a large skillet over medium heat. Add olive oil and remaining tablespoon of butter. When butter melts into the olive oil, add remaining garlic and the shallots; saute for 3 minutes, add flour and cook for a minute more.
Whisk in the stock, bring to a bubble for about 30 seconds, then stir in cream. When mixture comes to a bubble, add blue cheese, sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts.
Remove the steaks from the oven and let rest for 5 minutes. Spoon 1/4 of chive and garlic butter mixture on each steak to melt over the meat.Drain pasta and toss with blue cheese sauce to coat and combine evenly; add seasoning to taste. Serve the steaks with heaping portions of blue cheese pasta alongside. Top pasta with bacon crumbles. Serves 4. Phillip Harrison
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