Chefs participating in the "Dining with Diakon: Celebrity Chef Challenge" joined 69 News at Sunrise to tell us more about the event. It raises money to help special needs children who are looking to be adopted. The event is October 18th.
• 1 lb. jumbo lump
• 1 lb. back fin crab meat
• 2 oz. butter
• 1 oz. sherry
• ½ ea. lime zest and juiced
• 1 teas. cumin
• ½ teas. coriander
• 1 Tbsp. fresh chopped cilantro
Using a heavy sauce pot,
simmer the crab together with
all the ingredients.
Black Beans Ingredients:
• 2 c. black beans
Soak for 24 – 36 hours with water, 4 garlic cloves,
chopped green pepper, salt, and black pepper.
Boil beans in the soak until tender. Add more water as
needed. Flavor with cumin and virgin olive oil.
Pico Del Gallo Ingredients:
• 2 ea. tomatoes diced
• 4 Tbsp. white onion, diced
• 3 Tbsp. green bell pepper, diced
• ½ teas. jalapeño, minced
• 2 Tbsp. cilantro, chopped
• 2 Tbsp. parsley, chopped
• ½ ea. lemon, juiced
• ½ ea. lime, juiced
• salt to taste
Mix all ingredients together.
Farmers Vegetable Rague
• ½ head red cabbage sliced small
• 1 gal. water
• 1 teas. salt
• ¼ teas. black pepper
• 1 c. lima beans
• 4 stalks celery sliced long bias
• 2 ea. carrots sliced half long bias
• 3 ea. turnips sliced in squares
• 1 head cauliflower cut
• 12 ea. fresh okra de stemmed
• 1 ea. white onion cubed
• 15 ea. fresh green beans
• 2 ea. garlic cloves
• 3 ea. shallots whole
• 10 oz. assorted wild mushrooms, cleaned
• 1 qt. champagne
Boil the red cabbage in the water
with salt and pepper until tender.
Strain and save the broth.
Discard the red cabbage.
Place the broth in a dutch
oven and bring to a boil. Add
vegetables in the order that they cook:
carrots, celery, turnips, garlic, shallots, onions, mushrooms,
cauliflower, beans, okra. Simmer on low heat. Adjust the
seasoning. Add the champagne.
Dumpling Batter Ingredients:
• 2 c. flour
• 4 teas. baking powder
• 1 teas. salt
• 2 ea. egg
• 1 1/3 c. milk
Stir all ingredients together to a paste.
Cook the dumplings in lightly salted boiling water.
When dumplings are done, add the vegetable stew.
Dark Chocolate Mousse served with Orange Beignets, Crushed Ginger Snaps & Rum Whipped Cream
• 10 oz. semisweet chocolate
• 2 oz. unsweetened chocolate
• 4 tbsp. brandy
• 2 tbsp. coffee
• 8 ea. eggs
• 2 c. whipping cream
Melt the chocolate in a sauce pan
using a double boiler with the coffee
and brandy, stirring until well melted.
Remove from the heat. Separate the
eggs and whisk the yolks into the
chocolate. Whip the heavy cream to
stiff peak. Set aside. Whip the egg whites over the heat to a soft peak.
Fold into the chocolate whipped egg whites then fold in the whipped
• 6 oz. flour
• 1 ½ oz. baking powder
• 2 oz. powder sugar
• 2 ea. eggs beaten
• 2 tbsp. triple sec
• 3 oz. butter
• 1 oz. powder sugar
• ½ oz. cocoa powder
• 1 qt. canola oil
Mix the flour and sugar together. Add the eggs and triple sec. Cream in
the butter. Let rest for 30 minutes. Heat the oil in a heavy sauce pot to
350 degrees. Using 2 spoons create a ball with the dough and drop into
the hot oil. Cook to golden brown. Remove and dust with the powder
sugar and cocoa powder.