Mofongo with Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil

Definitely going on the menu one day…….

Ingredients

• Dungeness Crab….two of them……fresh from a seafood market in Longbeach, WA

Mofongo

• Plantains….yellowish brown….there is a reason for this
• Garlic, minced
• Olive oil
• Adobo (my mix)

Saffron Buerre Blanc

• Butter
• White Rum
• Saffron
• Cilantro, minced
• White Wine Vinegar
• Salt, tt

Shallot Jam

• Shallots, minced
• Balsamic Vinegar…reduced
• Black Pepper
• Pectin

Cilantro Oil

• I’ll link this up shortly

Procedure

Mofongo

1. Peel and bake the plantains in an oven at 350F until soft
2. Remove from oven then mash together with garlic, olive oil, and adobo
3. Mold then saute with olive oil until outside is crispy

Saffron Buerre Blanc

1. Heat up a little clarified butter then add rum and reduce by 75%
2. Add the white wine vinegar, saffron and salt
3. Remove from heat then slowly fold in cubes of whole butter to thicken sauce
4. Season with the saffron and cilantro at the end to adjust the taste

Cilantro Oil

1. Mix cilantro with olive oil in a blender then strain

Shallot jam

1. Slowly cook shallots in a saute pan then add balsamic vinegar and pepper
2. Reduce mixture by half until balsamic vinegar is thick
3. Add pectin to mixture, can it, and save until you are ready to use

This is pretty hard to pull off. I’ve been making mofongo for a long time so it takes practice.