Stone Crab Recipe: Veloute of Wild Mushrooms with Olive Oil Croutons, Saffron Espuma and Stone Crab
1# of Various Wild Mushrooms
1 ea Royal Trumpet Mushrooms
1/2 yellow onion diced
1 teaspoon chopped Garlic
2 ea Basil Stems
2 ea sprigs of thyme
1 quart of Heavy Cream
1 quart of chicken Broth
2 cups Olive Oil
First in a large pot heat olive oil. When Oil is smoking add mushrooms and cook well till tender, Add onions and garlic and herb stems.
Second add Heavy cream and Chicken Broth and simmer for 30 min.
Puree fine and Season.
Remove meat from one Fresh Stone Crab and Keep cool
Slice 3 thin sliced of Royal Trumpet Mushroom and sear on a hot pan and season
Steep 10 threads of Saffron in chicken stock.
Add 1 tbsp of Soy Lecithin and blend with an immersion blender to make bubbles.
The Trapiche Room is the JW Marriott Miami’s Mediterranean fine dining establishment that just received the Wine Spectator Award for the ninth consecutive year. The intimate restaurant seats 24 guests at a time and provides an elegant dining atmosphere that patrons will love. The Trapiche Room unveiled a new Florida-inspired menu this month that features Miami Spice’s most popular menu items. Dishes include Murray’s Farms Chicken with Acorn Squash, Pink Lady Apple Gel, English Peas and Beef Tartare, Cucumber, Shallot, Yolk, Micro Celery, Lemon, Olive Oil, Sea Salt.