The Next Iron Chef: Bryan Caswell’s Bucatina Gulf Crab Carbonara

Bucatina Gulf Crab Carbonara, Local Peppers, Pancetta Cream Mix2.6# sliced bacon, chopped 2qt heavy cream6ea egg yolks BaseRender the bacon. Strain off fat, add the cream and bring to a boil. Blend in blender emulsifying with egg yolks. Push through a chinois. Cool down and blend in yolks. Label and store Ingredients for plate up .5 oz. small diced red bell pepper.25 oz. minced shallot.15 oz. minced garlic2 oz. clam juice2 oz. crab claw meat1 oz. jumbo lump crab meat3 oz. base3.5 oz. Cooked Bucatini In a hot sauté pan place a about .5 oz of canola oil. Add in garlic, shallot, red bell pepper and sauté until translucent. Add in claw meat and clam juice. Once liquid is au sec lower temp to medium and add in base. Place warmed bucatini to sauce and stir to coat. If still thin add a pinch of parmesan to thicken. Add in jumbo lump and warm through, re season.    

Channel: The Baltimore Sun Video Length: 1m 50s Date Found: Tue, Nov 16 2010 5:12 PM Category: Food Date Produced: Tue, Nov 16 2010 3:59 PM View Count: 41