It’s always a treat when Chef Matt Langstaff of the Bexley Monk visits the Dispatch Kitchen at the North Market. The class is always in for a delicious meal and an entertaining repartee from this amiable and accomplished chef. On this occasion he was accompanied by sister Melissa Langstaff who gets credit for the photos taken.

First course was a twist on a classic recipe: Creole Crawfish and Crab Cakes with Creole Mustard Remoulade

Creole Crawfish and Crab Cakes

1 lb. Crawfish tail meat drained and roughly chopped

1 lb. Lump crab meat

1/2 c. Mayonnaise

1 Tbs. Old Bay seasoning

1/4 c. Italian parsley, chopped

2 Eggs

1/2 c. Bread crumbs

Salt and pepper to taste

Canola oil

1 c. Bread crumbs for breading

1. Combine crawfish, crab, Old Bay, mayonnaise, parsley, eggs and bread crumbs in a bowl; gently mix until all ingredients are combined.

2. Let mixture rest for 30 minutes then form into 2 oz. patties. Place patties on a baking sheet.

3. Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Lightly dredge the cakes in the remaining bread crumbs, then evenly place them into the pan.

4. Cook the cakes until evenly golden brown on each side then serve with Creole Mustard Remoulade.

Creole Mustard Remoulade

3/4 c. Creole mustard

3/4 c. Mayonnaise

1/4 c. Horseradish

1/4 c. Honey

2 Tbs. Lemon juice

1/2 c. Green onion, chopped

1 Tbs. Paprika

Salt and pepper to taste

Combine all ingredients in a food processor and blend until smooth. Adjust seasoning and serve with crawfish and crab cakes.

Apple, Bacon and Gorgonzola Risotto

1 c. Onion, diced

1/4 c. Butter or olive oil

2 c. Arborio rice

6-8 c. Chicken stock

1 c. Apples, sliced

1/4 c. oil

1 1/2 c. Bacon, diced

1 c. Gorgonzola, crumbled

Salt and pepper to taste

1. Heat butter in a pot and lightly sweat onions over medium heat, then add rice and lightly toast.

2. Start adding small amounts of stock into the pot, stirring occasionally. Once the stock is absorbed into the rice, keep adding more stock in small batches until the rice is almost cooked.

3. In a separate pan heat oil and start to brown the bacon, once the bacon is almost crisp, add the apples and cook until tender.

4. Once the apples and bacon are cooked, drain off the excess fat and add the apple-bacon mix to the risotto.

5. When the risotto is almost done stir in the gorgonzola, adjust the seasonings and serve.

Bourbon Glazed Pork Loin (6 servings)

3 lb. Pork loin

1/2 c. Bourbon

1/2 c. Water

1/2 c. Brown sugar

1/4 c. Kosher salt

1/2 tsp. Cayenne pepper

1 Tbs. Ground black pepper

1/2 c. oil

1. Combine all ingredients except pork in a bowl  and mix well.

2. Place pork in a large plastic bag and add the marinade. Refrigerate for 12-24 hours.

3. Remove pork from marinade and place in a roasting pan.

4. Preheat oven to 325 degrees. Roast pork in the oven for 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees. Remove from oven and let rest 10 minutes before slicing. Drizzle with Bourbon Glaze and serve.

Bourbon Glaze

1/2 c. bourbon

1/2 c. Brown sugar

1/4 c. Ketchup

1/4 tsp. Cayenne pepper

1 Tbs. Kosher salt

Combine all ingredients in a small sauce pan, bring to a simmer and cook until lightly syrupy. May be refrigerated until needed.

The grand finale was a flourless chocolate torte served with Grand Marnier marscapone mousse and raspberry sauce. Delicious is an understatement for this dish:

Flourless Chocolate Torte

3/4 c. Butter

3/4 lb. Bittersweet chocolate, chopped

1/4 c. Grand Marnier

1/3 c. Sugar

6 Eggs

1/2 tsp. Vanilla extract

1. Preheat oven to 350 degrees. Lightly butter and sugar 10″ cake pan.

2. Place chocolate, butter and Grand Marnier into a bowl over a double boiler and cook until melted. Set aside.

3. Place remaining ingredients into a bowl and whip until thick and aerated.

4. Gently fold egg mixture into the chocolate until well incorporated, then pour the batter into the prepared cake pan.

5. Place cake pan into a water bath and put into oven. Bake for 45 to 60 minutes.

6. Cake should be slightly moist in center but not gooey when finished. The carry over temperature will finish cooking the cake.

7. Sprinkle with powdered sugar. Can be served with:

Grand Marnier Marscapone Mousse

1/2 c. Marscapone cheese

1/4 c. Grand Marnier

1/4 c. Powdered sugar

1 c. Heavy cream

Mix cheese, liquor and sugar in a medium bowl until well blended. Place heavy cream in a mixer and whip until almost stiff. Fold whipped cream into the cheese mixture until it is incorporated. Cover with plastic wrap and refrigerate until needed.

Raspberry Sauce

3 c. Raspberries

1/2 c. Sugar

1/2 c. White wine

Place all ingredients into a sauce pan and bring to a boil. Reduce heat and simmer 10-15 minutes. Once mixture is syrupy, puree it and strain through a fine mesh strainer. Cool in refrigerator before serving.

Thanks to Chef Matt Langstaff for another outstanding Chef Series Class!