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  PRHTHE MENU COURTESY OF CHEF MITZI JACKSON

SESAME SOUTHERN

CRAB CAKES

COURTESY OF LOMBARDI’S PRIME MEATS

with Wasabi Crema & Soy Sauce

ROMAN STYLE

VEAL CUTLETS

Philly

with

CRAB CAKE INGREDIENTS ➜1  lb of lump crab ➜1  /4 cup of diced yellow onion ➜1  egg ➜1  tsp brown sugar ➜1  /2 cup of panko bread crumbs ➜1  tsp spicy mustard ➜1  /2 tsp of garlic powder ➜1  /4 cup of mayonnaise ➜1  /2 tsp old bay ➜1  tsp of sesame seeds seasoning ➜O  live oil ➜1  tbsp of diced ➜S  oy sauce for drizzle red pepper ➜P  ickled ginger (optional) ➜1  tbsp of diced ➜M  icro greens or parsley yellow pepper

for garnish (optional)

WASABI CREMA INGREDIENTS ➜1  /2 tsp wasabi ➜M  ix together sour cream, wasabi and vinegar. ➜1  /2 tsp sour cream Cover and refrigerate ➜1  /4 tsp of vinegar until ready to use.

DIRECTIONS

Combine lump crab, egg, panko, garlic powder, old bay, red pepper, yellow pepper, yellow onion, brown sugar, spicy mustard, mayonnaise and sesame seeds in a mixing bowl. Toss with large spoon to combine or use your hands. Take the mixture and make into round patties and set to the side. Place a thin layer of olive oil into a frying pan on medium high heat. Once pan is hot, pan sear crab cakes on each side. Plate immediately with micro greens, wasabi crema and drizzled soy sauce. Place pickled ginger on plate for garnish.

PRH Signature Wine Pairing by Vincent Novello Commanderie De La Bargemone $15 46

| ROWHOME MAGAZINE | April / May / June 2018

PROSCIUTTO & SAGE w w w . l o m b a r d i m e at s . c o m

INGREDIENTS ➜8  veal cutlets, ➜ ➜ ➜ ➜

thinly pounded 8  slices prosciutto, sliced paper thin 8  large sage leaves 1  /4 cup flour 1  /4 teaspoon

black pepper

➜4  tablespoons butter ➜2  /3 cup dry white wine ➜S  alt to taste ➜ T hin lemon slices ➜C  hopped parsley

DIRECTIONS Place a slice of prosciutto on each veal cutlet and a sage leaf over that. Roll and secure with a toothpick. Mix pepper into flour and dredge each roll up. Heat the butter in a heavy skillet and fry the veal pieces on all sides over medium heat until browned all over. Pour in the wine and add lemon slices. Simmer for 6-8 minutes. Season with salt to taste. With tongs, remove pieces to serving platter. Remove toothpicks. Pour the pan sauce over the veal. Garnish with lemon slices and chopped parsley. Serve hot.

PRH Signature Wine Pairing by Vincent Novello Mauro Molino Barbera d’Alba $14 Lombardi’s Prime Meats is a member of the Philadelphia RowHome (PRH) Business Network.

gohomephilly.com

Profile for Philadelphia RowHome Magazine

Spring 2018  

Our annual Real People, Real Stories issue. Including a ten-page spread on the winning Philadelphia EAGLES!

Spring 2018  

Our annual Real People, Real Stories issue. Including a ten-page spread on the winning Philadelphia EAGLES!

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