3 tablespoons olive oil |
6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered |
2 green onions, thinly sliced |
1 1/2 pounds lump crabmeat, picked over |
1 jalapeno, finely diced |
1/4 cup chopped cilantro |
salt and freshly ground pepper |
carrot-habanero broth, recipe follows |
beet relish, recipe follows |
3 cups fresh carrot juice (about 2 pounds, juiced) |
1 teaspoon whole fennel seeds |
1 teaspoon whole coriander seeds |
1 teaspoon whole cumin seeds |
1/2 habanero chile, chopped |
salt |
1 large beet, roasted at 375 degrees for 1 hour 15 minutes, peeled and finely diced |
2 tablespoons prepared horseradish, strained |
2 teaspoons honey |
2 tablespoons olive oil |
3 tablespoons finely chopped cilantro |
salt and freshly ground pepper |