Saturday, February 2, 2013
Crab Louie Salad
San Franscico has long been credited for the creation of this iconic salad. You could easily add poached shrimp to the mix or if you're really feeling decadent, chunked lobster meat! Now, that's totally gilding the lily!!
For dressing-
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2# jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon
In a large bowl, whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
Pick over crabmeat, then divide among 4 chilled plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing. Enjoy!
Chesapeake Bay Style Crab Cakes
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 small red onion, diced
4 stalks celery, diced
1 small red and 1 small yellow bell pepper, diced
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay
Kosher salt and fresh ground pepper
1/2# lump crabmeat, drained and picked to remove shells
1/2 C. Panko bread crumbs
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 Tbsp. unsalted butter
1/4 C. olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Enjoy!
2 Tbsp. olive oil
1 small red onion, diced
4 stalks celery, diced
1 small red and 1 small yellow bell pepper, diced
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay
Kosher salt and fresh ground pepper
1/2# lump crabmeat, drained and picked to remove shells
1/2 C. Panko bread crumbs
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 Tbsp. unsalted butter
1/4 C. olive oil
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Enjoy!
Caramelized Onion Dip
Years and years ago I found this amazing recipe from Ina Garten, without a doubt the queen of entertaining. I've used it ever since and haven't found a better recipe. This is the bomb!
2 large yellow onions
4 Tbsp. unsalted butter
1/4 C. vegetable oil
1/4 tsp ground cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 C. sour cream
1/2 C. mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature and Enjoy!
2 large yellow onions
4 Tbsp. unsalted butter
1/4 C. vegetable oil
1/4 tsp ground cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 C. sour cream
1/2 C. mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature and Enjoy!
Super Bowl Party Menu
It's Coast against Coast, San Fran vs Baltimore, who's going to come out on top? I know one thing, all my guests are going be winners with this dynamite party I'm concocting!
"The best of San Francisco" vs "The best of Baltimore"
From Baltimore, representing The Ravens
Crab Cakes served with Cocktail Sauce and Tartar Sauce
Pit Beef Sandwiches with Horseradish Sauce
UTZ potato chips, Caramelized Onion Dip
Chesapeake Bay Party Nuts
Smith Island Cake
From San Francisco, representing The 49ers
Crab Louie Salad
Chinese Pork Fried Rice
Thai Chicken Lettuce Wraps, Peanut dipping sauce
"It's It"
(Oatmeal Cookie Ice Cream Sandwiches dipped in Chocolate)
"The best of San Francisco" vs "The best of Baltimore"
From Baltimore, representing The Ravens
Crab Cakes served with Cocktail Sauce and Tartar Sauce
Pit Beef Sandwiches with Horseradish Sauce
UTZ potato chips, Caramelized Onion Dip
Chesapeake Bay Party Nuts
Smith Island Cake
From San Francisco, representing The 49ers
Crab Louie Salad
Chinese Pork Fried Rice
Thai Chicken Lettuce Wraps, Peanut dipping sauce
"It's It"
(Oatmeal Cookie Ice Cream Sandwiches dipped in Chocolate)
Baltimore Style Pit Beef Sandwich
It's Superbowl time and every year I pit one city's food against the others for a fun, delicious party for friends and family! This year it's Coast against Coast, Baltimore vs San Franscico! A long standing tradition in and around Baltimore is their awesome Pit Beef Sandwiches. Although the city is not known for their BBQ, this sandwich is incredible. I adapted this recipe by Steve Raichlen in the New York Times. Enjoy!
Beef Rub:
2 tsp. seasoned salt
1 tsp. sweet paprika
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. black pepper
3# Beef top round
2-3 Tbsp. Vegetable oil
Sandwich:
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional)
Horseradish sauce:
1 C. mayonnaise
1/2 C. prepared white horseradish, or to taste
2 tsp fresh lemon juice
Kosher salt and fresh ground black pepper, to taste.
One or two days prior to cooking, prepare the beef round. Combine ingredients for the rub in a bowl, and mix. Spread all over the beef, rubbing it into the meat. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for a couple days in the refrigerator, turning once a day.
Preheat oven to 400°F.
Heat either a cast iron pan or heavy bottomed skillet over high heat. Add oil and let smoke. Carefully place beef in pan and sear all sides to crusty, dark brown. Place beef into hot oven and cook to rare, about 25-30 minutes. Remove from oven and transfer to a cutting board; let it rest 10 minutes.
Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve and Enjoy!
Beef Rub:
2 tsp. seasoned salt
1 tsp. sweet paprika
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. black pepper
3# Beef top round
2-3 Tbsp. Vegetable oil
Sandwich:
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional)
Horseradish sauce:
1 C. mayonnaise
1/2 C. prepared white horseradish, or to taste
2 tsp fresh lemon juice
Kosher salt and fresh ground black pepper, to taste.
One or two days prior to cooking, prepare the beef round. Combine ingredients for the rub in a bowl, and mix. Spread all over the beef, rubbing it into the meat. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for a couple days in the refrigerator, turning once a day.
Preheat oven to 400°F.
Heat either a cast iron pan or heavy bottomed skillet over high heat. Add oil and let smoke. Carefully place beef in pan and sear all sides to crusty, dark brown. Place beef into hot oven and cook to rare, about 25-30 minutes. Remove from oven and transfer to a cutting board; let it rest 10 minutes.
Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve and Enjoy!
Lamb Chops with a Turnip Purée, Spinach in Marsala
This is a terrific dish for a cold winter supper. The thyme is infused into the meat for a scrumptious, classics flavor.
1 1/2 pounds turnips, peeled, cut into 1" pieces
Kosher salt
1/2 C. heavy cream
3 tsp olive oil, divided
2 1/2 # rack of lamb (1 or 2 racks), bones frenched (the bones are cleaned of meat and fat)
Freshly ground black pepper
5 sprigs thyme, divided
1 C. dry Marsala
1 garlic clove, peeled
2 bunches flat-leaf spinach, trimmed
Preheat oven to 400°F.
Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until medium-rare, 15-25 minutes. Remove and let rest on a plate for 10 minutes.
1 1/2 pounds turnips, peeled, cut into 1" pieces
Kosher salt
1/2 C. heavy cream
3 tsp olive oil, divided
2 1/2 # rack of lamb (1 or 2 racks), bones frenched (the bones are cleaned of meat and fat)
Freshly ground black pepper
5 sprigs thyme, divided
1 C. dry Marsala
1 garlic clove, peeled
2 bunches flat-leaf spinach, trimmed
Preheat oven to 400°F.
Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until medium-rare, 15-25 minutes. Remove and let rest on a plate for 10 minutes.
Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.
Meanwhile, in another skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.
Cut lamb between bones into chops and serve on a warm plate with spinach, turnip purée, and Marsala sauce. Enjoy!
The Best Granola
This has become a staple in the house. It's fantastic over yogurt, a bowl of fresh berries, hot oatmeal or just by itself. You can mix it up with any nut or dried fruit you like, have fun with it. Swap maple syrup or agave, for that matter, for the honey. Each will give you a subtle shift of flavor. Love chocolate, once completely cooled, throw a handful of chocolate chips into the mix, the kids will love it!
1 large egg white
3 C. old-fashioned oats
1 1/2 C. chopped nuts (such as almonds, pistachios, pecans, or walnuts)
1 1/2 C. coconut shavings
1/4 C. Honey
1/4 C. Vegetable oil
1/4 C. sesame seeds
2 Tbsp. (packed) light brown sugar
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1 C. dried cherries or cranberries
Preheat oven to 300°F.
Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/4 cup honey, 1/4 cup oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
Mix in 1 cup dried cherries or cranberries. Serve and Enjoy!
DO AHEAD: Granola can be made 2 weeks ahead. Store airtight at room temperature.
1 large egg white
3 C. old-fashioned oats
1 1/2 C. chopped nuts (such as almonds, pistachios, pecans, or walnuts)
1 1/2 C. coconut shavings
1/4 C. Honey
1/4 C. Vegetable oil
1/4 C. sesame seeds
2 Tbsp. (packed) light brown sugar
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1 C. dried cherries or cranberries
Preheat oven to 300°F.
Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/4 cup honey, 1/4 cup oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
Mix in 1 cup dried cherries or cranberries. Serve and Enjoy!
DO AHEAD: Granola can be made 2 weeks ahead. Store airtight at room temperature.
Subscribe to:
Posts (Atom)