Categories: Recipes Date: Oct 12, 2015 Title: Crab and Persimmon Cocktail
Jared Tees first made a name for himself during his tenure at Commander’s Palace where he worked under the legendary Chef Jamie Shannon. When Jared was the executive chef at the Bourbon House, he was inspired by the nonastringent green Fuyu persimmons that appear annually at the farmers market to create this contemporary salad. It is quite striking when served in a long-stemmed martini glass. Apple cider vinegar can be substituted for cane vinegar.
Remove core from persimmons, then julienne persimmons using a sharp Japanese mandoline slicer—or use a very sharp knife and cut the persimmons into matchstick-size sticks.
Combine persimmons, crabmeat, chives, honey, vinegar, lime juice, salt, and pepper in a bowl; toss to mix.
Spoon into cocktail glasses to serve.
Recipe compliments of Dickie Brennan’s Bourbon House