Kerrville is blessed to have the Cailloux Theater. Since we moved here, we have attended many of the wonderful presentations there. One of our best memories of the Cailloux was seeing one of the final concerts of the legendary country star, Ray Price in his early days of struggle with pancreatic cancer. Ray passed away last December.
When we lived in the Houston area, we were supporters of some non-profit organizations. Since moving to Kerrville, we have moved our support to the CaillouxTheater. Through Foundation member, Nancy Watts, we donated a gourmet seven-course meal for six people, paired with some interesting boutique wines from our wine room. The dinner is auctioned off at the Cailloux Foundation’s live auction. Last year’s dinner was purchased by Kerrville banker and community leader, Wes Dorman and his wife, Darcy. Their guests were Hill Country Youth Ranch Founder and Director, Gary Priour and his wife Carol, along with Drs. Randy and Sharon Moody.
I prepare the choices of the dinner courses with the auction winners. We discuss the likes, dislikes and any allergies of the diners, then we set a date. Our home is designed for entertaining with a professional chef’s kitchen and an adjacent great room/dining room. As a reader of this magazine, you have probably seen our kitchen each month in the Rustic Elegance ad.
In the week before the event, I either gather or order the ingredients, with emphasis on fresh and local, if possible. Then caterer (cousin) Linda Lewis and I prepare the meal.
Since I am not a sweets eater, Linda always prepares the dessert. Linda’s decadent Guinness Pot de Crème dessert, made with Guinness Stout and dark chocolate was a winner. With a taste of Port wine and/or a demitasse of espresso with Meyer Lemon peel, it was a wonderful conclusion to the meal.
My wife, Donna and Nancy Watts assisted us in making the evening a flawless event. We will be donating another gourmet meal paired with some rare wines to the Cailloux Foundation again this year. All you have to do is raise your hand and write a check. You and your friends could be enjoying a gourmet evening with us soon.
Support the Cailloux
The Chef’s Amuse Bouche
Farrago of American Salmon, Whitefish and Bowfin Caviars on Blinis with Crème Fraiche
Gruet New Mexico Brut Sparkling Wine NV
Mini Rockport Lump Blue Crab Muffin
The King’s Inn Tartar Sauce
2012 Honig Sauvignon Blanc
Roasted Jenschke Farms Cauliflower Bleu Cheese Soup
Aurelia’s Chorizo Crisps
2012 Unti Vineyards Rose’
Caesar Salad with house-made Dressing
Shaved Reggiano Parmesan & Roasted Garlic Cheese Croutons
Wiatrek’s Mesquite Smoked Bacon Bits
2012 Vincent Arroyo Chardonnay
Slow Braised Hill Country Axis Venison Osso Buco
San Saba Pecan Gremalota
Shiner Bock Smashed Potatoes
Combi Oven Roasted Local Root Vegetables
2009 Vincent Arroyo Petite Sirah Reserve
Guinness Chocolate Pots de Crème
2011 Vincent Arroyo Vintage Port
Individually Brewed Café de Rey Costa Rican Coffee or Espresso
The favorite recipes of the evening were the Mini Crab Muffins and the Caesar Salad.
Crab Cake Muffins
Makes 12 regular or 24 mini muffins.
I always have had a problem with my crab cakes breaking up when i fry or boil them. So, i make Crab make Crab Cake Muffins!
Preheat the oven to 35 degrees.
1 cup Pictsweet "Seasoning Blend" from the frozen food section at Wal-Mart here in Kerrvile. Saute in 2 tablespoons of olive oil until onions are translucent and then let cool in the oil
2/3 cup mayonnaise - NOT MIRACLE WHIP!
2 tablespoons Dijon mustard
3 tablespoons Crystal or Evangeline Hot Sauce
3 tablespoons lemon juice
1 teaspoon Tony Chachere's seasoning
Hand whisk these ingredients together until they blend well
Add the Seasoning Blend, the juices and the olive oil from the skillet.
1 cup Japanese Panko bread crumbs
1 pound pasteurized crab meat (Costco or Sam's has this) or one pound fresh crab meat
Add the bread crumbs and whisk.
Then gently fold in the crab meat.
Equally scoop the mixture into a non-stick twelve regular muffin pay or twenty-four mini muffin pan sprayed with Pam.
Mix one cup of the Panko bread crumbs with 1/2 cup grated parmesan cheese.
Top each "muffin" with the mixture.
Bake for 3 to 4 minutes or until the tops being to brown.
Remove from oven and allow cooling for five minutes.
I serve them on a pool of Remoulade or Kings Inn Tartar sauce. (email me for the recipes)
To make the dressing;
In a food processor (FP) with steel knife:
Two very fresh raw eggs in FP - these must be purchased cold, kept cold and with at least two-week expiration date on carton - They will probably not kill you. I don't know anyone who has gotten sick or died from raw eggs. HEB does have pasteurized raw eggs for extra safety.
Start FP and slowly add two cups light tasteless oil; I use corn or canola oil through the feed tube.
This makes a great, but tasteless aioli.
If you break the emulsion (aioli) at any time throw it out and start over.
NOW ADD: All measurements are estimates - you have to taste it to make it right.
3 to 6 cloves of fresh garlic - it's your breath so you decide.
2-3 tablespoons Worcestershire sauce
1 tablespoon hot sauce - Tabasco Jalapeno is my choice
2 tablespoons Dijon mustard
1 flat can of anchovies with oil (this adds the needed salt)
Start and run FP until everything is pureed
1/4 cup of Capers
Juice of two or three fresh lemons
Fresh ground black pepper to taste
3/4 cup grated or shredded Reggiano Parmesan
Red wine vinegar to taste
Makes about a quart (Also works well in a Chicken Salad)
Refrigerate immediately. It will keep for one week in refrigerator.
Hand rip romaine lettuce apart and wash and run through a salad spinner. Do not knife cut the lettuce or it will make the edges brown!!!!
Place lettuce in bowl and add dressing to your liking.
Mix will with your freshly washed hands.
Serve with homemade croutons and shredded parmesan cheese.
Cut French bread into crouton size pieces. Take one stick of salted real butter and melt in a pan with 4 cloves of garlic and some cracked pepper. Stir croutons into the butter until all is absorbed, Bake at 300F until they begin to brown. Sprinkle a liberal amount of fresh grated Reggiano Parmesan cheese and continue to bake until the cheese starts to brown. Cool and serve.