Skip to comments.President Bush's Favorite Recipes
Posted on 09/06/2001 5:18:09 PM PDT by Lady In Blue
President Bush's Favorite Recipes
Three of President George W. Bush's favorite chefs serve up his best-loved recipes.
By Sarah Bishop, chef at the Governor's Mansion in Austin.
1 pound jumbo lump blue crab meat
1 medium size green bell pepper, finely chopped
2 ribs celery, finely chopped
3 medium size onions, finely chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
Several dashes Tabasco sauce
1 pinch oregano
1 pinch basil
1 pinch salt and pepper
3/4 cup bread crumbs
Enough canola oil to coat the bottom of a heavy skillet, about 1/8 inch.
Method: Whisk egg, mayonnaise, lemon juice and Tabasco sauce together. Fold crab meat, the egg-mayonnaise mix and the chopped vegetables together. Add seasoning. Fold in bread crumbs to bind. Form crab cakes by pressing firmly together in more bread crumbs, coating thoroughly. Set on a sheet pan sprinkled with bread crumbs. Allow to set in refrigerator. Pan fry. Yields 10 3-ounce crab cakes. Serve with lemon and tartar sauce.
By David Garrido, head chef, Jeffrey's.
1 1/2 tablespoons olive oil
2 1/2 cups yellow corn, off the cob
1/2 cup chopped red onion
1 quart heavy cream
1/2 cup diced poblano pepper, roasted, peeled, and seeded 1/2 cup diced red pepper, roasted, peeled and seeded
1/4 cup chopped cilantro
1 tablespoon maple syrup
2 whole eggs
6 egg yolks
Salt to taste
Method: Preheat oven to 325 degrees. In a large sauce pan over low heat, saute corn for 10 minutes or until bright yellow, add onion and cook for another three minutes or until onion is translucent. Add heavy cream and cook for four to six minutes, or until the cream is hot. Remove from heat and add poblano pepper, red pepper, cilantro and maple syrup. Set aside. In a large bowl, whisk together the eggs and the egg yolks. First, temper the egg mixture with about 1 cup of the cream mixture, mix well, then add remaining cream mixture to the egg mixture. Season with salt. Pour custard into ramekins and bake in a water bath about 35-45 minutes, or until the custard is set in the center.
By Eddie Deen, who catered Bush's Texas and presidential inaugurals.
Preheat a smoker pit with hickory wood to approximately 200-225 degrees. Prepare 2 slabs of pork ribs with dry rub of paprika, garlic, salt and black pepper. Cook ribs in the pit for 3 hours at 225 degrees. Glaze each hour with barbeque sauce. For the 4th and final hour, wrap in foil. Serve with yeast rolls, potato salad, ranch beans, and barbecue sauce.
Soak one backbone in European whine until soft and mushy.
Put it in red China. Send it to your neighbor's oven to cook.
Deliver it to the table in a Mexican truck.
Claim executive privilege and refuse to let anyone look at it...
That seems to speak highly of your baking ability. They sound delicious.
But my real dream is to eat barbecue with him. That I would truly cherish for the rest of my days.
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