CRAB AND CORN CAKES WITH LIME SOUR CREAM

WHY IT WORKS: Classic crab cakes, but with a TEX-MEX flair by adding the corn, hot sauce, red pepper and cilantro with the lime sour cream to the mix.

CRAB AND CORN CAKES WITH LIME OUR CREAM
1 pound crab meat, picked and cleaned
1 1/3 cups Panko bread crumbs
3/4 cup fresh corn kernels (about 2 cobs)**
2 large eggs PLUS 1 egg yolk
1/4 cup FRESH chopped cilantro
FRESH ground salt and pepper
1 large lime, juiced
1/2 teaspoon red pepper flakes
1 cup sour cream
1 tablespoon Frank’s Original hot sauce
Shredded lettuce
Shredded carrots

  • In a large mixing bowl combine the crab, Panko crumbs, red pepper flakes, salt and pepper.
  • Gently add the eggs.
  • With gloved hands mix and form 8 tight patties about 3/4 inch thick.
  • Place patties on plate – place in freezer for 5 minutes.
  • Toss together the lettuce, shredded carrots and cilantro. Divide between plates.
  • In a small mixing bowl, juice the lime and fold in the cilantro and sour cream.
  • Add hot sauce, whisking until you have a pourable sauce.
  • Season to taste with salt and pepper.
  • Heat 2 tablespoons of the oil in a cast iron skillet over medium heat.
  • Add 4 crab cakes at a time, flipping once until both sides are golden brown.
  • Serve over shredded lettuce mixture with sauce and lime wedge.

NOTE: If you like, canned corn works, but I prefer the small white shoepeg corn. It is a much more tender corn.

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CARIBBEAN CHICKEN

This recipe was designed after one of hubby’s favorite dishes at the Cheesecake Factory, SWEET & SOUR CRISPY PINEAPPLE CHICKEN & SHRIMP.

CARIBBEAN CHICKEN
1 small can crushed pineapple, drained well
4 chicken breasts
Rice flour for dredging
Avocado oil
1 cup thinly sliced mushrooms
1 brunch green onions or a small shallot, thinly sliced
4 cloves garlic, minced
2 sweet red mini peppers, sliced thin
1/2 cup snow peas
1/4 cup orange juice
3/4 cup pineapple juice
1/3 cup Sesame Ginger Dressing
1/4 cup Bertolli Balsamic glaze
1/3 cup honey
1 tablespoon cornstarch
1/2 cup lukewarm water
Jasmine rice

  • In a saucepan combine the orange juice, pineapple juice,  and sesame ginger dressing bringing to a boil.
  • Reduce heat and add balsamic glaze and honey, cooking until slightly reduced.
  • Whisk together the cornstarch and water.
  • Season chicken with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken  and shrimp pieces in rice flour, shaking off the excess.
  • Heat avocado oil in skillet over medium high heat until sizzling.
  • Saute’ chicken pieces until cooked through. The add shrimp pieces and cook through.
  • Remove chicken and shrimp pieces and keep warm.
  • Whisk cornstarch mixture into sauce and cook through until slightly thickened.
  • Add green onions, peppers, snow peas and mushrooms to the pan you just took the chicken from sautéing until softened.
  • Add pineapple and sauce to vegetables, stirring to coat.
  • Add in chicken pieces, tossing to coat.
  • Serve over rice.

NOTE: Use the drained juice to make yourself a cocktail.

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LEMON SHRIMP SPAGHETTI

LEMON SHRIMP SPAGHETTI
1/2 pound spaghetti
2 tablespoons butter
1/2 pound shrimp, cleaned deveined and tails cut off
1 green onion, sliced thin
2 cloves garlic, minced
2 large lemons, zested and juiced (1/3-1/2 cup)
1/2 cup Parmesan cheese + garnish amount
salt and pepper, to taste

  • Prepare pasta per package directions and drain well.
  • Cut each shrimp into thirds.
  • Melt butter over medium high heat until sizzling.
  • Add shrimp, salt and pepper well and saute’ until pink and plump.
  • Scoop out shrimp and set aside.
  • Add green onion, lemon zest, lemon juice and garlic blending well.
  • Add in spaghetti, shrimp and Parmesan cheese, tossing to coat.
  • Plate, garnish and enjoy!

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SOLE MENUIERE with BALSAMIC BROWN BUTTER LEMON SAUCE

We have been eating more fish and green veggies lately. When I went to Costco yesterday they had some GORGEOUS fresh caught Dover sole that was calling my name.  So I found this recipe over at food network and dinner was perfect. I made only a few changes for our liking and what I had on hand.

The term meunière refers to both a sauce and a method of preparation, primarily for fish. The term meunière itself means “miller’s wife”. So to cook something à la meunière is to cook it by first dredging it in flour. A meunière sauce is a simple rustic preparation of brown butter, chopped parsley, and lemon.

SOLE MENUIERE 
       with BALSAMIC BROWN BUTTER LEMON SAUCE

Total Time: 40 min     Prep: 10 min     Cook: 10 min
Yield: 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons AVOCADO oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

  • Soak fillets in milk for 20 minutes. Remove from milk and pat dry.
  • Generously season fillets with salt and pepper.
  • Heat the avocado oil over a medium high heat.
  • Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 
  • Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 
  • Transfer fillets from pans to a platter, sprinkle with parsley.
  • Wipe the skillet clean and add the butter. 
  • Heat until the butter begins to brown. Add lemon juice and cook a few minutes.
  • Remove from heat and stir in balsamic vinegar. 
  • Pour sauce over fish and serve. 
  • Garnish with lemon slices.

PAN SEARED SALMON in a KIWI LIME REDUCTION

We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi from Denie Bernier and modified it only slightly for what I had on hand.  This was SUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

  • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
  • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
  • Sear salmon fillets in a hot pan.
  • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
  • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
  • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
  • Top with sauce on individual plates.

TUNA CASSEROLE – GRANDMA STYLE

TUNA CASSEROLE – GRANDMA STYLE
1 large cans Albacore Tuna, well drained
1 can cream of mushroom soup or 1 batch homemade cream soup (below)
1 cup grated white cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can (3/4 cup) evaporated milk
2 tablespoons chopped parsley
Juice of 1 lemon
8 ounces Country Egg Pasta Noodles*
Crushed potato chips

  • Prepare noodles per package directions
  • Preheat oven to 350°.
  • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
  • Mix in cheese and tuna until well blended.
  • Fold in prepared noodles.
  • Top with crushed potato chips.
  • Bake 45 minutes.

HOMEMADE CREAM SOUP
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

*Next to making your own, these are the closest I have ever found to grandma’s homemade pasta noodles.

With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.

SALMON IN A BLANKET

I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash

  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4×8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simle, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through. 
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

    CABBAGE AU GRATIN
    1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
    Fresh ground salt and black pepper
    2 + 2 tablespoons butter
    Fresh ground salt and black pepper to taste
    1/4 cup water
    3 cloves garlic, minced
    fresh thyme sprigs, chopped
    nutmeg
    1 tablespoon Wondra
    1 cup heavy whipping cream
    3/4 cup shredded Fontina cheese (gouda works well as does swiss)
    1/4 cup shredded Parmesan
    1/4  cup fresh bread crumbs

    • Spray a 2 quart baking dish with non-stick cooking spray.
    • Preheat oven to 400°.
    • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
    • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
    • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
    • Transfer cabbage to baking dish, arranging wedges so the snuggle.
    • Add remaining butter to skillet drippings and melt.
    • Add garlic, thyme, nutmeg and flour, stirring to combine.
    • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
    • Pour cream mixture over cabbage.
    • Salt and pepper again.
    • Top with cheese and bread crumbs.
    • Bake until browned and bubbling, 20-30 minutes.

    *Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

    CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

    CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
    4 white fish (cod, snapper etc…) 6 ounce fillets
    1 large bunch green onions, sliced
    2 tablespoons coconut oil
    2 tablespoons unsalted butter
    1 lemon, sliced about 1/8-1/4 inch thick
    2 teaspoons sugar divided
    2 tablespoons green chile verde sauce
    fresh ground salt and pepper to taste

    • Melt coconut oil and butter in skillet over medium high heat.
    • Saute onions a few minutes until tender.
    • Add lemons around the edge of the pan.
    • Sprinkle lemons with 1 teaspoon of the sugar.
    • Generously salt and pepper the fish fillets and place in the center of the pan.
    • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
    • Turn the lemons and sprinkle with remaining sugar.
    • Add chile verde sauce over the lemons.
    • Add lid to the pan and cook another 3-4 minutes.

    ROASTED WHITE FISH with CITRUS BUTTER SAUCE

     ROASTED WHITE FISH with CITRUS BUTTER SAUCE
    2 tart lemons, sliced
    2 tangerines, juiced with pulp
    4 green onions, sliced thin
    4 tablespoons butter, sliced
    1 cup white Moscato wine
    salt and pepper to taste
    1/2 teaspoon celery flakes
    4-6 ounce pieces of Cod, Tilapia or other white fish

    • Preheat oven to 400 degrees. 
    • Put 3 slices of the butter in the freezer to chill.
    • In a large skillet sear lemons for about 2 minutes each side. Set lemon slices aside.
    • Sprinkle fish pieces with salt and pepper.
    • Add 1 tablespoon butter to the same pan. Quickly coat each each fish piece in melted butter.
    • Transfer fish slices to a baking dish.
    • Cover fish with lemon slices.
    • Bake for 10 minutes or until fish begins to flake.
    • While fish is roasting, deglaze pan with the wine.
    • Add tangerine juice with pulp, green onions and celery flakes bringing it to a boil.
    • When reduced by half add butter from freezer, one slice at a time until smooth and caramelized.
    • Immediately serve fish and top with sauce.

    SEX ON A STICK for my birthday

    SEX ON A STICK
    1/2 cup Teriyaki marinade (see below)
    fresh pineapple cut into chunks
    1 pound Chicken tenders or chicken chunks
    1 pound large shrimp, tails cut off
    1 pound bacon, cut into halves

    • Soak skewers in water for 1 hour prior to assembly.
    • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
    • Thread onto skewer to secure.  
    • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
    • Brush with marinade,
    • Bake 10-12 minutes.
    • Remove from oven and brush with marinade again.
    • Bake for an additional 7-8 minutes or until bacon is sizzling.

     Can be grilled, but watch for bacon to burn.

    TERIYAKI MARINADE
    1/4 cup soy sauce
    1/4 cup white wine 
    1 tablespoon sugar
    3 cloves garlic, minced
    1 tablespoon freshly minced ginger
    2 green onions, minced
    1/2 teaspoons red pepper flakes
    pinch sea salt
    Juice of 1 lemon
    2 tablespoons avocado oil
    2 tablespoons sesame oil
    3 tablespoons brown sugar
    2 tablespoons champagne vinegar

    •  Whisk together all ingredients until well blended and sugar is completely dissolved.

    TUNA CAKES with FRENCH REMOULADE SAUCE

    TUNA CAKES with FRENCH REMOULADE SAUCE
    CAKES
    12 ounce can all white albacore tuna, drained well**
    1 large egg
    1/8 cup mayonnaise
    panko crumbs
    sea salt, to taste
    white pepper, to taste
    1 tablespoon green Tabasco sauce

    SAUCE
    1/4 cup champagne vinegar
    1/2 cup safflower oil
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1/2 cup powdered sugar

    • In a medium mixing bowl whisk egg until golden and consistency is smooth.
    • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
    • Add enough panko crumbs to make a paste.
    • Add tuna and blend well.
    • Form 6 cakes or logs.
    • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture
    • In a cast iron pan melt butter.
    • Roll cakes in panko crumbs.
    • When butter is frothy, add tuna cakes.
    • Brown each side until golden.
    • In a food processor mix together all the sauce ingredients until well blended.
    • Microwave 1 minute until hot.
    • Pour over tuna cakes and enjoy.

    **Crab or Salmon works well too.