Harvest A Great Success

Read Cathy Kightlinger's report on THE wine and food event of the year here.

Oysters Rockefeller

This is the recipe for the oysters we served at Harvest. Since there have been so many requests for the recipe I'm posting it here. This is as close to the taste of the original as I've ever had. The secret is the Pernod. Good luck finding that in Indy.

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup Panko bread crumbs
2 shallots, minced
2 cups chopped fresh spinach
2 Tablespoons Pernod
Kosher salt, to taste

Black Pepper, to taste
Tabasco red pepper sauce, a dash
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 Tablespoon chopped Italian flat leaf parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish

Preheat oven to 450º F. Melt the butter in a large sauté pan over medium high heat.

Place the bread crumbs in a mixing bowl and add half the garlic-infused butter and set aside. To the remaining butter in the pan, add the shallots and spinach and cook until the spinach wilts, about three minutes. Deglaze the pan with Pernod and season to taste with salt and pepper. Add a dash of Tabasco sauce and allow the mixture to cook down for a few minutes.

To the bread crumbs, add the olive oil, Parmesan and parsley. Spoon 1 heaping teaspoon of the spinach mixture on each oyster, followed by a spoonful of the bread crumb mixture.

Sprinkle a baking pan with rock salt and arrange the oysters in the salt to steady them. Bake in a preheated 450º F oven for 10 to 15 minutes until golden.

Serve with lemon wedges and Tabasco sauce.

Check Out This Week's NUVO

The cover story is all about Second Helpings.

Gather your Friends - It's HARVEST Time!!

Indy's Premier Food and Wine Event will be held on Friday, Oct 10, 2008 from 7 p.m. to 10 p.m. at the Ritz Charles, 12156 N. Meridian Street.

Tickets are $75 in advance or $100 at the door. Tickets for designated drivers are $30.00. There will also be a special AFTER PARTY featuring desserts, dessert wines, ports, and lots more. Tickets are $25.00

You may purchase your tickets online, or at The Best Chocolate In Town located at 880 Mass. Ave Indianapolis, IN 46204!

There are also special Harvest room rates at the Residence Inn.

Find out more at 632.6224 ext. 12.

You must be 21 to enter.

Jicama Slaw with Chipotle Dressing

Here's the recipe for the slaw to accompany the crab cakes:
(Serves 8)

1 large jicama, peeled and finely shredded
½ Napa cabbage, finely shredded
2 carrots, finely shredded
1 cup mayonnaise
½ cup sour cream
¼ cup canned Chipotle peppers in adobo, mashed
1 tablespoon granulated sugar
Salt and freshly ground black pepper

Place jicama, cabbage, and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, chipotles in adobo, and sugar in a medium bowl.
Season with salt and pepper, to taste.
Pour the dressing over the jicama mixture and toss to coat well.
Refrigerate for at least 30 minutes before serving.

Maryland Crab Cakes

By request, here's the recipe for the crab cakes that Second Helpings served at Friday night's Harvest event:

Maryland Crab Cakes
(Makes 8 servings)

2 pounds jumbo lump crab meat
2 large eggs
1 cup mayonnaise
1/2 cup fresh bread crumbs
1/4 cup fresh lemon juice
1 Tablespoon Worcestershire Sauce
1 Tablespoon finely chopped parsley
1 Tablespoon Dijon mustard
1 Tablespoon baking powder
1 Tablespoon Old Bay Seasoning

Pick through crab and remove any shell pieces. Set aside.
In a large bowl, combine all ingredients except crab and mix to combine thoroughly.
Add crab and toss GENTLY to prevent breaking up the lumps.
Divide into eight equal portions and shape into one-inch thick patties. Place on an ungreased parchment lined baking sheet and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F.

Bake the crab cakes for 12 - 15 minutes. Serve immediately.