In this companion guide to the 30-part public television series Flavors of American, Jim Coleman, executive chef at Philadelphia's famed Rittenhouse Hotel, and Candace Hagan guide home cooks on an extraordinary culinary journey. America is a "melting pot" of different cultures and nationalities
1/4 cup mixed chopped fresh herbs (such as chives, parsley, tarragon)
1/2 white onion, finely diced
2 cloves garlic, finely chopped
1 pound jumbo lump crab meat, strained and picked of the shells
12 oyster crackers, crushed (more may be needed for desired consistency)
zest of 1/2 lemon
dash of Tabasco sauce
1/2 red pepper, finely diced
1/2 bunch chives, finely chopped
2 tablespoons chopped parsley
mayonnaise, just enough to bind
salt and pepper to taste
vegetable oil, for frying
Ingredients for the Corn Cream
4 ears of corn, kernels cut from the cob
1 1/2 cups heavy cream
dash of Tabasco sauce
1 teaspoon sugar
salt and pepper to taste
Ingredients for the Caper Aioli
1 1/2 cups mayonnaise
juice and zest of 1 lemon
2 tablespoons chopped fresh herbs (such as chives, parsley, tarragon)
2 tablespoons chopped capers
salt and pepper to taste
Ingredients for the Mustard Tarragon Vinaigrette
2 teaspoons Dijon mustard
1/2 teaspoon chopped shallots
1 tablespoon tarragon vinegar
1 tablespoon red wine vinegar
2 tablespoons chopped fresh tarragon
salt and pepper to taste
4 tablespoons extra-virgin olive oil
1 tablespoon peanut oil
Ingredients for the Tomato and Ham Salad and the Fried Green Tomatoes
2 medium tomatoes, cut into 1-inch cubes
1/2 cup Smithfield ham, cut into very fine julienne
2 scallions, cut into 1-inch pieces, then sliced julienne
1/2 small red onion, cut into very fine julienne
1/4 cup cornstarch
1/2 cup all-purpose flour
salt and pepper to taste
2 medium green tomatoes, sliced into rounds about 1/3 inch thick
vegetable oil, for frying
Method for the Crab Cakes In a bowl, combine the eggs and water to form an egg wash and set aside. In another bowl, combine the breadcrumbs, Parmesan cheese, pepper flakes, and herbs and set aside.
Sauté the onion and garlic in a little bit of vegetable oil for about 1 minute and let cool. Combine the rest of the ingredients with the onion and garlic. Divide the mixture evenly and form into 4 cakes.
Dip the cakes into the egg wash, then coat with the breadcrumb mixture. Fry the crab cakes in a little bit of oil until golden brown.
Method for the Corn Cream Heat 1/2 of the corn kernels with the cream in a saucepan. Season with the Tabasco sauce, sugar, salt, and pepper. Bring to a boil and cook for about 1 to 3 minutes, or just enough to cook the corn. Meanwhile, cook the other 1/2 of the corn in enough water to cover (seasoned with salt, pepper, and a pinch of sugar).
Purée the creamed corn in a blender or food processor for 2 to 3 minutes, or until very smooth. Remove to another pot. Strain the corn kernels cooked in water and add them to the puréed mixture. Mix well and adjust the seasoning. Keep warm.
Method for the Caper Aioli Combine all the ingredients and adjust the seasoning.
Method for the Mustard Tarragon Vinaigrette Combine all the ingredients except the olive oil and peanut oil and allow to sit for about 10 to 15 minutes. Slowly whisk in the oils until well combined. Reserve.
Method for the Tomato and Ham Salad and the Fried Green Tomatoes Combine the first 4 ingredients and toss with the mustard tarragon vinaigrette.
Combine the cornstarch and flour and season with salt and pepper. Dredge the green tomatoes in the flour mixture and fry in the vegetable oil until golden brown.
Spoon equal amounts of the corn cream on 4 salad plates. Divide the salad among the plates and top with the crab cakes and fried green tomatoes. Drizzle the caper aioli around the rims of the plates and serve.
