At the DDPYOGA Retreat Extravaganza, you don’t just get amazing scenery and daily workouts with Diamond Dallas Page himself, you also get AMAZING FOOD!
This year, chef Bill dazzled the crowd with an appetizer and entree that you’d swear had come from a Maryland seafood shack and your favorite southern Italian Trattoria. Both are gluten and cow-dairy-free, proving eating clean is meant to be enjoyable…how else could we do it long-term?
If you missed this year’s retreat, you don’t have to miss out on Chef Bill’s fantastic recipes…here they are:
DDPYOGA Retreat 2013 Menu
Crab Cakes with Mustard Sauce
Makes six crab cakes. Sauce should be made ahead of time and kept warm
1 lb. crabmeat (lump or Alaskan King preferred, in bite-sized chunks, not pulverized)
1 cup gluten-free breadcrumbs (split and reserve half a cup)
1/4 cup chopped flat leaf parsley
1 egg, beaten
1/2 cup mayonnaise or vegenaise
2 dashes worcestershire sauce
juice from a quarter of a lemon
1/2 tsp. dry mustard
salt and pepper to taste
Light olive oil or grapeseed oil for frying
In a medium mixing bowl, combine crab, beaten egg and mix thoroughly but gently. Combine half cup of breadcrumbs plus all other ingredients with the crab mixture and fold together gently until blended, being careful not to pulverize into ‘mush.’ Gently form crab mixture into six patties. Heat oil in sauté pan on medium flame. Carefully dredge each patty in reserved bread crumbs and fry till golden on each side.
1/2 cup dry white wine
1/4 cup grainy mustard
1 jar grainy mustard
2 shallots, finely chopped
1/4 cup extra virgin olive oil
dash of hot sauce
salt and pepper to taste
Sauté chopped shallots in medium saucepan over moderate heat in either butter or light olive oil until glassine. Do not brown. Add wine and bring to slight boil. Once bubbling, whisk together all other ingredients while the heat is on. Let simmer till slightly thickened. Spoon over crab cakes and serve. May be garnished with extra chopped parsley.
1 to 1/1/2 lb. pounded chicken breasts, pounded thin into six portions *
1 cup gluten-free breadcrumbs
2 cups marinara sauce
1/4 cup chopped oregano
1 cup grated Manchego (a sheep cheese that’s similar in taste and texture to cheddar)
1/4 cup grated Peccorino (a sheep cheese that’s similar in taste and texture to parmesan)
1/2 small jar of capers, chopped
1 head of garlic, chopped
Bottle of Marsala or Madeira wine
* Chicken pieces should be brought to room temperature (remove from refrigerator an hour prior to cooking) so breadcrumbs adhere to chicken)
In a large sauté pan, heat approximately 1/8 cup of oil fairly hot. Dredge three chicken breasts in breadcrumbs at a time, sauté on each side until golden brown. In the meantime, warm marinara in a separate sauce pan and keep on low heat. Just prior to removing chicken, distribute approximately 1 tsp. chopped garlic over cooking chicken breasts. Deglaze pan with approximately 1/4 cup Marsala wine. Turn chicken with tongs and let simmer about a minute per side. Remove breasts and place on sheet tray. Repeat procedure for remaining chicken. Divide grated Manchego equally on top of chicken pieces and place in 275 oven until melted (not brown), about 10-15 minutes. Plate each breast in center of plate. Spoon warm marinara over chicken in equal amounts and sprinkle with Peccorino, oregano, and capers and serve immediately. Goes well with rice, gluten-free pasta, or a salad.
Information on the 2014 retreat will be posting soon, but until then, visit: http://www.ddpyoga.com/site/index.php/en/appearances/events/ddp-yoga-retreat for more information.