From: Gary Rizzo, Somerset Restaurant, Oakland, CA. Yield: 12 servings. 6 roasted red bell peppers, charred, seeded and sliced into quarters 8 Tbsp. butter 12 large slices sourdough bread 42 oz. fresh crab meat 12 slices, 1½ oz. each, of white Cheddar cheese as needed, black pepper aioli (recipe follows) to taste, salt and pepper 6 fresh California avocados, sliced into 12ths* Black Pepper Aioli (yields ¾ cup): 12 Tbsp. mayonnaise 1 Tbsp. ground black pepper For black pepper ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.