By John Kirkendall
Ok, so this is not for the kids.
In fact, it may not be for just anyone.
Besides, these are not even dogs.
These are, however, a culinary standout that will impress your guests.
But more than that, this is a genuinely delicious preparation you will be glad to keep in your recipe files.
First and foremost there is the shrimp — one of my very favorite ingredients.
And if you have a particularly special client, you can use a mixture of shrimp and lobster and scallops.
The fooler here is the hot dog bun.
It makes the whole thing look quite ordinary — it is not, as you will see.
It reminds me of the lobster rolls I saw recently in Boston at a McDonalds served on a hot dog bun.
I could not grasp that — I mean, lobster at McDonalds! — but I ordered one anyway and was thoroughly delighted.
The filling for the hot dog bun, of course, is the trick. And do I have a special filling for you today.
I subscribe to the Petrosian newsletter.
Petrosian is a purveyor of world famous caviars.
I do not have a lot of occasion to order from them, but have from time to time upon a very special event — my daughter's wedding, for example.
So while caviar is not a staple around our house, it is always out there as a thought when something extraordinary is on the horizon.
You may wish to keep it in mind as well.
Shrimp Dogs with Caviar
Time/Servings:
Total Time: 30 minutes if you steam your own lobster, shrimp and scallops
Total Time:
5 min if you use precooked seafood
Makes:
4 starters or light meals
Ingredients:
1/2 cup Crème Fraîche
(recipe follows)
3 tablespoons light mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens
(about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked lobster meat or cooked
shrimp & cooked scallops
(I like the bay scallops for this),
cut into 1/3-inch pieces
(about 2 1/2 cups) can be purchased
already steamed at most markets.
Salt and freshly ground black pepper
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
1-2 oz of your favorite caviar
(Petrosian advises using
Alverta Caviar for this.)
Instructions:
In a bowl, stir together the Crème Fraîche, mayonnaise, celery, scallion and lemon juice.
Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use.
Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes.
Fill each with 3/4 cup of the lobster mixture, top with caviar and serve immediately.
Crème Fraiche
Plan ahead as this will take some time.
Time Required: 8-14 hours
Here’s how:
1 cup whipping cream mixed with
2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.
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Judge John Kirkendall is a retired Washtenaw County Probate judge. He presently serves on the Elder Law Advisory Board of the Stetson University College of Law. Kirkendall has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco. He is past president of the National College of Probate Judges. He can be reached at Judgejnk@yahoo.com.
