CANADIAN SNOW CRAB CAKE
SMOKED CORN SALSA AND ORGANIC FIELD MIX AND CHILPOTLE AIOLI
8
oz of Canadian crab meat
4 oz of chopped celery
2 oz of white bread crumbs
3 oz of mayonnaise
2 cloves of finely chopped garlic
8 spritzes of Worcestershire sauce
1 pinch of cayenne pepper
salt and pepper to taste
In a bowl combine all of the ingredients and
mix well to form a ball, divide into 4 patties and fry in a skillet with
some oil, make sure they are crispy on both sides, set aside on a paper
napkin.
(Squeeze the excess water out of the crab
if using a frozen product).
PEACHES AND CREAM CORN SALSA 
8
oz of peaches and cream corn kernels
2 oz of chopped red peppers
2 oz of chopped red onion
2 tblsp. of chopped cilantro
1 tsp. Of chopped garlic
juice of one lime
Olive Oil
salt and pepper to taste
1 oz of sugar cane juice
Preheat a cast iron skillet. In a bowl toss
the corn with some oil, salt and pepper, put the corn in the skillet and
roast well. In a bowl combine all of the remaining ingredients and mix
well. Taste for correct seasoning, set aside until needed.
CHILPOTLE
AIOLI
1 cup of basic mayonnaise
2 cloves of garlic finely chopped
¼ tsp. Of pureed chilpotle pepper
1 tsp. Lime juice
Mix all of the ingredients together in a bowl,
add garlic and pepper as you like to make it more or less spicy.
 ROASTED
MARINATED RACK OF LAMB WITH HORSERADISH CRUST, MASHED SWEET POTATOES AND
CELERIAC, SAUTÉED TOMATOES AND RAPINI
Serves 4
2 lamb racks frenched [32 oz. approx.]
1 cup of finely chopped celery, carrot and onion
mix pre-sauteed in some oil until translucent
2 garlic cloves
1 tblsp. chopped sage
1 tblsp. chopped thyme
1 tblsp. chopped rosemary
6 oz white wine
1 cup of chicken stock
mustard marinade (recipe to follow)
horseradish crust (recipe to follow)
Coat the rack of lamb with marinade and refrigerate
overnight. Remove the lamb from the marinade and season with salt and pepper.
Sauté in a skillet until golden and set aside. Preheat oven to 450.
In a roasting pan oil the bottom and add the
chopped vegetables and herbs, add the lamb and the wine and put it in the
oven. Bake for about 10 minutes and remove, brush onto it some egg and
mustard mix and coat well with the crust. Return to the oven and cook until
crust becomes golden. Remove from the roasting pan and set aside to rest
for about 5 minutes.
Meanwhile, strain the roasting juices and discard
the rest of the vegetables.
To serve:
Place one spoonful
of sweet potatoes in the centre of a plate, top it with sautéed
rapini and tomatoes, slice the rack in chops and arrange around the potatoes,
drizzle some of the roasting juices around it.
MASHED SWEET POTATO AND CELERIAC 
1
large sweet potato (yam) 1 lb.
½ large celeriac
½ Spanish onion
olive oil
butter
salt and pepper to taste
Peel and wash all the vegetables and dice in
equal proportion. Toss with the oil, the salt and the pepper and put in
a roasting pan. Preheat the oven at 500 and roast until tender. Process
in a food mill or pulse in a food processor until smooth, add some butter
and adjust the seasoning, set aside until needed.
SAUTÉED
TOMATO AND RAPINI
1 bunch of rapini washed and dried 1 large
tomato cut into 4 slices 1 clove of garlic sliced fine 4 tblsp. of extra
virgin olive oil salt and pepper to taste
In a sauté pan add some oil and the
garlic, sauté until lightly golden and add the rapini. Toss well
until soft (rapini are similar to broccoli in texture), add the tomato
slices and cook a few more minutes, season to taste and set aside until
needed.
MUSTARD MARINADE 
½ cup of Dijon mustard
3 tblsp. honey
1 tblsp. chopped chives
3 tblsp. chopped onions
3 tblsp. lemon juice
1 tblsp. thyme
½ cup of water
salt and pepper to taste
Mix all of the ingredients in a blender until
creamy and use as necessary.
HORSERADISH
CRUST
¼
cup of horseradish (the best you can find)
4 slices of white bread
2 egg yolks
2 tbsp of mustard
salt and pepper
Combine the yolks
and the mustard and mix well, set aside.
In a food processor pulse the bread until fine
in texture. Add the horseradish and mix well. Season to taste with some
salt and pepper.
....having eaten his fill he rode off into
the night!
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RECIPES OF CHEF/PROPRIETOR MASSIMO CAPRA
MISTURA RESTAURANT
265 DAVENPORT ROAD
TORONTO
(416) 515-0009
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