Caviar Recipes RSS

Servings: 4 Ingredients: 24 ounces Farm 2 Market Kobe Beef Filet Mignon, minced by hand Tabasco sauce Salt and pepper 4 tablespoons of drained capers, chopped 4 tablespoons Dijon mustard 6 minced shallots 12 minced chives 4 ounces of minced red bell peppers 2 tablespoons extra virgin olive oil 1 ounce cognac 2 ounces caviar 1 loaf French bread, cut 1/4-inch thick and lightly toasted, approximately 24 pieces 8 ounces salad mix Preparation: In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6...

Servings: 4 Ingredients: 36 Buckwheat Blini Pancakes (available from Farm 2 Market) 8 ounces Costarella Seafoods Smoked Wild Sockeye Salmon 1 ounce American Sturgeon Caviar 12 minced chives Preparation: Heat a large nonstick skillet over low heat. Spray the skillet with cooking spray. Heat Blini Pancakes until warmed through. Then flip them to warm the second side, about 1 minute. Let them rest on a sheet of tin foil until you have heated them all — they should be close to room temperature when you serve them. Top each blini with a 1-inch square of Smoked Wild Sockeye Salmon, a small...

Yields: 24 pieces Ingredients: 1 teaspoon olive oil 12 large sea scallops, cut crosswise into 2 rounds 1/4 cup light sour cream 1 ounce caviar 4 fresh chives, cut into ½ inch lengths Preparation: Heat oil in large skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Let cool to room temperature. Top each scallop with 1/2 teaspoon light sour cream. Top with caviar. Garnish with chives and serve.

Servings: 6-8 Ingredients: 2 ounces of caviar 3 dozen raw oysters in their shell For the mignonette sauce: 3 tablespoons of freshly cracked black pepper (preferably not ground) 4 tablespoons of freshly chopped chives 1/3 cup of champagne vinegar 1/4 cup of finely minced shallots Preparation: Mix everything together for the sauce and set aside. To prepare the oysters, open the shells, and separate the oysters from them, slicing between the muscle and the shell cleanly. Take a platter with crushed ice, and arrange 36 half-shells upon it. Place an oyster on each half-shell, spoon on each some of the sauce,...

Servings: 8 Ingredients: 4 ounces malossol caviar 8 slices light rye or pumpernickel bread, toasted with crust removed and cut into 2 ½ inch long triangles Condiments (each to be served chilled) 1 cup cornichons 1 cup sour cream chopped yolks of 4 hard-boiled eggs chopped whites of 2 hard-boiled eggs 2 tablespoons of capers 1/3 cup of finely minced shallots Preparation: Serve the caviar in an appropriate serving bowl, centered on a caviar relish tray, with toast points and chilled condiments arrayed round about it. Optionally serve with small glasses of chilled Vodka.