Some of the recipes shared on "The Talk" are Chef Brian Malarkey's crispy cornmeal crusted softshell crab and farmers' market stone fruit salad. The recipes are easy and simple to follow.
To make Chef Malarkey's crab recipe, mix together 1 cup flour, 1 cup rice flour, 1/2 cup cornstarch, 1/2 cup yellow cornmeal, 1 tablespoon cayenne pepper and 1 tablespoon salt. Dip 1 softshell crab into 1 cup buttermilk, then dip it into the flour mixture. Hang legs in the fryer to fry for 15 seconds before dropping the entire crab in the fryer. Fry for two minutes, or until golden.
Make an aioli by blanching 1/4 pound basil leaves. Blend basil with 2 tablespoons water, and add 6 egg yolks. Slowly add 4 1/2 cups oil, and add 3 tablespoons prepared horseradish.
Make a vinaigrette by mixing 2 tablespoons microplaned ginger, 2 tablespoons microplaned garlic, 2 tablespoons fine minced shallots, 3 tablespoons each of lemon zest and juice, 1 cup rice wine vinegar, 1/4 cup fish sauce and 2 tablespoons sugar. Serve the vinaigrette over a salad made with 1 diced Persian cucumber, 1/4 cup cherry tomatoes, 2 julienned peels of kumquats, torn Thai basil, torn mint, torn basil and torn cilantro. Season with salt. Serve the crab with the aioli on top of the salad.
The stone fruit salad is made with a combination of arugula, ricotta, almonds, radish and stone fruit, topped with a vinaigrette.