Makes 10 Crab Cakes
Work Time: 20 minutes
Cook Time: 8 minutes
Melt in Sauté pan:
3 Tbls. Butter
Sauté in Butter the “Holy Trinity” for 5 minutes:
1/3 c. red pepper, diced
1/3 c. celery, diced
1/3 c. yellow onion, diced
Combine in a bowl:
½ c. dried breadcrumbs
¼ c. scallions, minced
¼ c. mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. worcestershire sauce
2 tsp. lemon juice
2 tsp. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground pepper
¼ tsp. Tabasco
Add and Gently Mix in:
1 lb. flaked lump crabmeat (3 cups)
Form into cakes and chill for at least 1 hour (or longer if you want).
Broil cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don’t fall apart. Finish broiling the other side for 3-4 minutes. You want them turning brown and a little crispy. Paint your plate with the Chipotle Remoulade and serve.
Chipotle Remoulade Sauce
Work Time: 10 Minutes
Combine in Food Processor; Blend until smooth
½ c sliced scallions
¼ c chopped parsley
2 Tbls. ketchup
1 Tbls lemon juice
1 Tbls. Worcestershire sauce
1 Tbls. white vinegar
1 Tbls. prepared yellow mustard
1 Tbls. minced garlic
1 canned chipotle pepper
1 Tbls. adobo sauce from canned chipotle peppers
1 tsp. salt
Add and process until blended
½ c. mayonnaise
Serve with Crab Cakes
Thursday, April 12, 2007
Cream Soups (Mushroom, Broccoli or Potato)
Cream of Mushroom
Serves 4
1 lb. button mushrooms, sliced
1 pkg. portabella mushrooms, chopped
1 pkg. shiitake or crimini mushrooms, chopped
1 tsp. rosemary, ground
1 medium onion, finely chopped
1 stick butter
flour
1 pint cream
4 cups of chicken broth
Cook the mushrooms and onion in the butter. The mushrooms will produce liquid, continue cooking until the liquid is mostly evaporated. While the mushrooms cook, grind the rosemary to a fairly fine powder with a mortar and pestle. Add rosemary to mushrooms.
Sprinkle the mushrooms with flour, until the flour forms a nice paste and is quite thick. Continue to cook until the flour mixture (the roux) starts to develop a nice golden color. Add cream slowly, and stir until smooth and thick.
Slowly add chicken broth until the soup reaches the desired thickness and consistency. This may take more or less broth, depending upon your taste.
Season, if necessary, with freshly ground pepper.
Broccoli Soup
Cook fresh or frozen broccoli cuts. Drain well. Cook onion in butter, add flour, then cream and chicken broth. Add broccoli last. Season only with pepper.
Potato Soup
Boil potatoes and drain. Dice them while still hot. Cook onion and diced celery in butter, add flour, then cream and chicken broth. Add potatoes last. Season only with pepper. This is also good with bits of ham or bacon (or even carrots) added.
All of these versions will freeze well. Reheat very gently (in a double boiler is preferable) on the stove.
Serves 4
1 lb. button mushrooms, sliced
1 pkg. portabella mushrooms, chopped
1 pkg. shiitake or crimini mushrooms, chopped
1 tsp. rosemary, ground
1 medium onion, finely chopped
1 stick butter
flour
1 pint cream
4 cups of chicken broth
Cook the mushrooms and onion in the butter. The mushrooms will produce liquid, continue cooking until the liquid is mostly evaporated. While the mushrooms cook, grind the rosemary to a fairly fine powder with a mortar and pestle. Add rosemary to mushrooms.
Sprinkle the mushrooms with flour, until the flour forms a nice paste and is quite thick. Continue to cook until the flour mixture (the roux) starts to develop a nice golden color. Add cream slowly, and stir until smooth and thick.
Slowly add chicken broth until the soup reaches the desired thickness and consistency. This may take more or less broth, depending upon your taste.
Season, if necessary, with freshly ground pepper.
Broccoli Soup
Cook fresh or frozen broccoli cuts. Drain well. Cook onion in butter, add flour, then cream and chicken broth. Add broccoli last. Season only with pepper.
Potato Soup
Boil potatoes and drain. Dice them while still hot. Cook onion and diced celery in butter, add flour, then cream and chicken broth. Add potatoes last. Season only with pepper. This is also good with bits of ham or bacon (or even carrots) added.
All of these versions will freeze well. Reheat very gently (in a double boiler is preferable) on the stove.
Saturday, January 27, 2007
Buffalo Chicken Dip
2 large boneless, skinless chicken breast halves ( 1#)
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese
Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.
Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.
Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.
I serve this in a little crock pot. Works beautifully. You can also use canned chicken.
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese
Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.
Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.
Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.
I serve this in a little crock pot. Works beautifully. You can also use canned chicken.
Candied Nuts
1 tsp. cold water
1 egg white
2 lbs. pecan (mixed nuts, almonds or walnuts. Whatever you prefer)
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. clove
Beat water and egg white until frothy. Mix well with nuts. Combine sugar, salt and spices. Mix well with nuts. Spread on cookie sheet. Bake at 225° for one hour. Stir occasionally.
1 egg white
2 lbs. pecan (mixed nuts, almonds or walnuts. Whatever you prefer)
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. clove
Beat water and egg white until frothy. Mix well with nuts. Combine sugar, salt and spices. Mix well with nuts. Spread on cookie sheet. Bake at 225° for one hour. Stir occasionally.
Pineapple Cheese Ball
2 – 8 oz packages cream cheese – softened
¾ cup crushed pineapple (drained)
1 cup chopped nuts (almonds or pecans)
2 Tbl green pepper (chopped)
¼ cup green onions (chopped)
Mix all ingredients and form into a semi-circle or ball. Place on a serving dish and garnish with ½ cup chopped almonds or pecans-whatever kind you used in the cheese ball.
Serve with crackers or chips. Serves 24
¾ cup crushed pineapple (drained)
1 cup chopped nuts (almonds or pecans)
2 Tbl green pepper (chopped)
¼ cup green onions (chopped)
Mix all ingredients and form into a semi-circle or ball. Place on a serving dish and garnish with ½ cup chopped almonds or pecans-whatever kind you used in the cheese ball.
Serve with crackers or chips. Serves 24
Mushroom/Sausage Pinwheels
2 cans mushroom pieces, well drained, finely chopped
1 8oz cream cheese, softened
1/2 tsp garlic salt
1 Tbl Worcestershire sauce
2 pkgs crescent rolls
Combine all ingredients and spread on crescent rolls that have been pinched together into a rectangles. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Recipe can be halved.
Sausage Pinwheels
1 pkg bulk sausage (any flavor)
1 pkg crescent rolls
Form crescent rolls into a rectangle and spread with uncooked sausage. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
1 8oz cream cheese, softened
1/2 tsp garlic salt
1 Tbl Worcestershire sauce
2 pkgs crescent rolls
Combine all ingredients and spread on crescent rolls that have been pinched together into a rectangles. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Recipe can be halved.
Sausage Pinwheels
1 pkg bulk sausage (any flavor)
1 pkg crescent rolls
Form crescent rolls into a rectangle and spread with uncooked sausage. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Garlic Feta Cheese Spread
4 oz feta cheese, crumbled
4 oz reduced fat cream cheese-softened
1/3 cup light mayo
1 clove garlic, minced
¼ tsp basil, crushed
¼ tsp oregano, crushed
¼ tsp dillweed
1/8 tsp thyme, crushed
Assorted fresh vegetables
Unsalted crackers or pita rounds
Combine the feta cheese, cream cheese, mayo and all herbs in a mixing bowl until smooth. Chill, covered until serving time. Garnish with fresh thyme.
4 oz reduced fat cream cheese-softened
1/3 cup light mayo
1 clove garlic, minced
¼ tsp basil, crushed
¼ tsp oregano, crushed
¼ tsp dillweed
1/8 tsp thyme, crushed
Assorted fresh vegetables
Unsalted crackers or pita rounds
Combine the feta cheese, cream cheese, mayo and all herbs in a mixing bowl until smooth. Chill, covered until serving time. Garnish with fresh thyme.
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