Hoe Cakes & Caviar
Yield: 4 servings, with possible leftover cornbread

Hoe Cakes:
1 + 1/4 C. all purpose flour
1/2 C. white corn meal
1 T. + 1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. white pepper
1/4 C. sugar
1 egg, beaten
1/4 C. vegetable oil
1/4 C. milk
1 C. creamed corn

Other ingredients:
1 lb. sour cream
1/2 bunch cilantro-chopped
reserve the rest for garnish
1/4 tsp. salt
1-3.5 ounce jar Collins Caviar Peppar®

Method:

Pre-heat oven to 400 degrees, oil or spray pans. Mix dry ingredients together, add liquid ingredients, and mix just until all is moistened. Pour into pan and smooth top. Bake at 400 for approximately 25 minutes until toothpick tests clean. Let cool to room temp.

Chop 1/2 bunch cilantro and stir into 1 lb. of sour cream. Add 1/4 tsp. salt and mix well. Load into plastic squirt bottle. Refrigerate until ready to use.

Cut small (2") cubes of cornbread and set 2-3 artistically on an appetizer plate. Drizzle flavored sour cream as desired on plate. Be generous. Divide Caviar Peppar among all servings, and garnish with fresh cilatro sprigs.

Note: Cajun Caviar is also a good substitute.

Blue Crab Salad with Tobikko Caviar Vinaigrette On Soba Noodles with Sesame Shabu-Shabu Sauce
Makes 4 entrée sized servings

4 bundles or approximately 8 ounces buckwheat Soba noodles
1 pound Phillips® jumbo lump crabmeat
2 large cucumbers, peeled and diced
1 large red bell pepper, cleaned and diced very small (brunoise cut)
¼ C. sesame seeds

Noodle sauce:
1 T. mustard
¼ C. Rice vinegar
1 C. Sesame oil
¼ C. sesame seeds
1 T. Nam-Pla or other Asian fish sauce
Pinch salt
Dash cayenne pepper

Vinaigrette:
¼ C. Rice vinegar
¾ C. Sesame oil
1 tsp. Honey
1 T. fresh grated ginger
1-3 ounce container Collins Caviar® Wasabi or Black Tobikko Caviar

Method:

Boil soba noodles until just barely al-dente (they cook quickly!). Drain and rinse well under cold water. Spread out on cookie sheet, drizzle with sesame oil, toss around a bit, and place in refrigerator. If you are doing this step a day in advance, place in covered vessel and store in refrigerator until ready to assemble, after they are well chilled.

In blender, place mustard and vinegar for shabu-shabu sauce. Turn blender on and begin to slowly dribble sesame oil in, to create a creamy emulsion, like a Caesar dressing. Add salt & cayenne as you add oil. Add the Nam-Pla at the very end. Refrigerate until ready to serve. Do NOT dress noodles at this time.

In a medium sized bowl, place crabmeat and gently pick through for shells. Add cucumber, red pepper & sesame seeds and toss together gently with your fingers. In a separate small, non-reactive bowl, whisk together first 4 ingredients for vinaigrette. Add caviar at the very end and stir in. Stir into the crab mixture just before you are ready to serve.

Place noodles in a large stainless or other non-reactive bowl, and pour the shabu-shabu sauce over them. Toss gently with your fingers or a rubber spatula (metal tongs can break noodles easily).

To serve:
For serving, place a mound of the dressed noodles center of each plate. Top with the crab salad. Garnish with ginger flowers or long stalks of lemongrass. Serve immediately, serves 4 entrée-sized portions.

Chilled Ginger Caviar Melon Martini Serves 6

2 Red watermelons
1 Yellow watermelon
1 cup fresh Orange Juice,
2 sprigs fresh Mint (leaves only)
1 oz Ginger caviar
3 oz Vodka (your favorite)
Ice (as needed)
Bar toothpicks (as needed)

Method:
Scoop yellow watermelon into parisenne, split in half. Keep halves in order for re-assembly.
Gently scoop out the center of the 2 halves and fill with Carolyn Collins Ginger caviar, sandwich the two halve together and skewer with a toothpick to hold together, set aside in cooler for use later.
In a blender combine yellow watermelon scrapes with peeled and chopped red watermelon, orange juice and mint. Puree until smooth and pass through a chinois..

To serve:
Combine puree with ice and vodka of your choice. You may add as much or as little as you like depending on your preference of vodka. Shake like a martini and pour; if you like serve over ice. Garnish with melon/ginger toothpicks… Enjoy

Recipe Creator: Chef Rick Gresh - Chicago Wyndham's Caliterra

The Caviar Classic Cookbook

Volume2: For the Eclectic Chef

Written for caviar-loving cooks. Features a variety of recipes suitable for all-occasion enjoyment.

1¼ cup bay scallops, chilled
1¾ cup heavy cream, chilled
Salt and pepper to tast
1 cup broccoli flowerets, blanched
1 cup celery root, diced and cooked
2 tablespoons butter
4 medium souffle dishes (Timbales)
2 cups CREAMY LIME & GINGER SAUCE

For Garnish:
8 lime segments, membranes removed
12 small broccoli flowerets, blanched
1 ounce Collins Hackleback Sturgeon Caviar
1 ounce Collins Salmon Caviar

Creamy Ginger Lime Sauce

1 cup mayonnaise
1/3 cup half and half
1/4 cup fresh lime juice
1 tablespoon fresh ginger root, grated

Combine all ingredients. Let stand overnight. Strain before using. Yields almost 2 cups.

Rinse scallops under cold water and let drain 3 minutes. Place in food processor (steel blade). Turn machine on and off quickly to pulse in cream, salt and pepper. Process 1 to 2 minutes more until smooth. Remove mixture from work bowl and divide evenly between 3 mixing bowls. Puree broccoli and fold into scallop mixture in one of the bowls. Puree celery root and fold into scallop mixture in another bowl. Butter the souffle dishes. Evenly layer the 3 mousses in the souffle dishes. Start with the plain scallop mousse. Add the broccoli mixture next and finish with the celery root mix. Smooth off the tops. Place in a deep baking pan and fill pan half way up sides of dishes. Bake in a 300°F oven for 30 to 40 minutes. Cool. Invert souffle dishes onto serving plates. Chill in refrigerator for 3 hours. To serve, surround mousse with the GINGER LIME SAUCE. Garnish with lime segments, broccoli flowerets, Salmon Caviar and Sturgeon Caviar. (See photo above!) Yields 4 servings.