Kansas City Restaurant Week is a week of celebrating food that gives back to the community. Mesob executive chef and owner Cherven Desauguste talks about their upcoming menu.
KCRW runs from January 12 -21.
Crab Cake Egg Benedict
Recipe:
- 1 lb. lump crab
- 2 oz. mayonnaise
- 1/2 tsp chopped parsley
- 1/2 cup breadcrumbs
- 1 tbsp. Worcestershire
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice
- 2 whole eggs
- 1 tbsp. dijon mustard
- 1/2 tsp. Tabasco
Combine ingredients in a large bowl, stirring well and adding breadcrumbs Add crab and stir gently just until combined. Gently flatten balls to form four, 4” diameter patties.
Heat a large, nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add patties and cook 3 minutes on each side or until golden.
Avocado Mousse recipe:
- 2 ripe avocados
- 2 tbsp. milk
- 1 tbsp. Greek yogurt
- 1/2 tsp. lime juice
- Dash Cayenne pepper
- Salt to taste
Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime juice, and process until very smooth. Add the yogurt and blend until completely combined. Season with salt. Transfer to a bowl.
Guava Hollandaise Sauce recipe:
- 4 egg yolks
- 1 tbs. clarified butter or unsalted butter
- Salt and pepper to taste
- 1 tsp. lemon juice
- 1 tsp. guava puree
- 1 tbsp. water
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt, and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 5 minutes, or until sauce is thickened. Serve immediately.
