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Baltimore-Style Crab Cakes (from Food and Wine Magazine)

6 years ago From The Kitchen Main Entrees

In 2018, Food & Wine named this recipe one of our 40 best: This crab cake from F&W contributor Andrew Zimmern has been the most popular recipe on foodandwine.com since it went live in 2012. The reason is simple: It’s the best. Period. Zimmern explains why: “It doesn’t have a lot of filler, has no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with.” This recipe originated with Zimmern’s best friend’s wife (a native of Baltimore), who calls this her “secret country club recipe.”

That is the intro from Food and Wine. The picture above is my own. I served these on a bed of Asian slaw and curry mayonnaise, instead of the more traditional, remoulade.

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

Step 2

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Step 3

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Make Ahead

The crab cakes can be prepared through Step 2 and refrigerated overnight.

Parmesan Crisps

6 years ago From The Kitchen Miscellaneous

These crisps make a wonderful addition to a crudité platter. Easy and delicious and carb free!

3/4 cup grated parmesan cheese

1/2 tsp. ground black pepper (optional)

Preheat oven to 400F. Line a baking sheet with a silicone baking mat. Parchment paper can be used, but I highly recommend the baking mat. Mound the cheese by tablespoons, approx. 2 inches apart. Spread the mounds slightly into small circles. Bake until cheese is golden and crisp – approx. 10 minutes.

Sprinkle with the pepper. Let cool and remove with a thin spatula to a plate to cool completely.

TIP: This recipe is open to a little creative license, such as mixing some fresh thyme into the cheese before baking, or finely chopped rosemary.

Scotch Eggs with Curry-Lime Mayonnaise

6 years ago From The Kitchen Vegetables and Sides

I have always wanted to try making scotch eggs. I found this very easy recipe in Victoria Magazine. Typically, they should have a runny yolk. I find it is difficult to get the timing right to make that happen, regardless, they are delicious either way.

My tip – I used a deep fryer, I it easier to control the temperature and the mess! See my link below. Also, make the mayonnaise ahead of time, it is an easy recipe and stores very well.

8 large eggs

12 ounces ground sausage

1 cup all-purpose flour

1 cup panko bread crumbs

1 tsp. kosher salt

1/2 tsp. ground black pepper

vegetable oil, for frying

Place 6 of the eggs in a large saucepan, add cold water to cover by 1 inch. Bring to a boil over medium high het, cover, remove from heat and let stand for 3 minutes. Drain, and return eggs to pan. Fill with ice and let stand for 10 minutes. Peel eggs and pat dry. Wrap a thin layer of sausage around each egg. Place flour in a bowl. In a second bowl combine the panko crumbs, salt and pepper. In a third bowl beat the remaining two eggs. Dredge eggs in flour, shaking off excess. Dip in beaten egg, then roll in panko crumbs to coat. In a saucepan, pour oil to a depth of 4 inches and heat over medium high heat until temp. reaches 350.

Fry eggs in batches, if necessary until deep golden brown, about 6 minutes, turning frequently. Let drain on a wire rack. Serve immediately, or let cool and serve at room temperature with Curry-Lime Mayonnaise.

Curry-Lime Mayonnaise

1/2 cup mayonnaise

1/4 cup plain greek yogurt

2 tsp. curry powder

2 tsp. stone-ground mustard

1 tsp. lime zest

1 tbsp. fresh lime juice

1 tsp. hot sauce

In a medium bowl combine all ingredients well. Cover and refrigerate up to 4 days.

Oven baked fresh tomatoes with caramelized onions and fresh herbs

6 years ago From The Kitchen Vegetables and Sides

3-4 medium tomatoes sliced into 1/2″ rings

1/4 cup panko bread crumbs

1 medium onion sliced into rings

1 tbsp. olive oil

1 tbsp. unsalted butter

1 tbsp. sugar

1 tbsp. apple cider vinegar

small bunch fresh herbs – basil, parsley, rosemary, coarsely chopped

1/4 cup shaved parmesan cheese

1/4 to 1/2 cup cubed fresh mozzarella cheese

Preheat oven to 350F. Place the tomato slices on a baking sheet covered with paper towels. Sprinkle with salt and let stand for about 15 minutes to “sweat” out excess moisture.

Meanwhile in a fry pan, melt the butter and add the olive oil. Add the onions and sauté on medium heat until glossy and softened. Sprinkle the sugar over the onions evenly and continue to sauté until golden in color. Add the vinegar and cook until moisture is absorbed. In a 9″ round baking dish sprinkle the panko bread crumbs evenly. Layer the tomato slices as shown.

Spread the onions over the tomatoes.

Sprinkle over the chopped herbs, then the parmesan and mozzarella cheese. Bake in preheated oven for 25 minutes. Remove and serve.

Can also be served at room temperature with crusty baguette slices!

Concord Grape Pie

6 years ago From The Kitchen Desserts and Treats

This truly is a specialty to the upstate NY finger lakes region. Concord grapes grow abundantly here because of the ideal conditions of the hillside climates alongside the lakes. I found this recipe from an upstate blogger, Jennifer Morrisey of Home in the Finger Lakes. Instead of a two crust pie, I made my upper crust a crumb topping. Here is her recipe…….

Concord Grape Pie

Author: Jennifer
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 8

Ingredients

1 recipe or your favorite double crust pie dough prepared
1 1/2 lbs of Concord grapes (after removing from stems)
3/4 cup + 2 tbsp (6.0 oz) sugar
2 1/2 tbsp cornstarch
1 1/2 tbsp freshly squeezed lemon juice
1 tbsp unsalted butter, softened

Instructions

On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
Wash grapes and discard any that are under-ripe, damaged and blemished.
Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You’ll have about 1 1/3 cups of pulp – add everything else and you’ll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.

Seared Ahi Tuna with Caramelized Onion Ginger Sauce

6 years ago From The Kitchen Main Entrees

This recipe is inspired by our on-board chef Risa, when we chartered a catamaran through the British Virgin Islands. How she delivered dish after delicious dish from that boat galley was amazing…..thank you Risa!

1 tbsp. each of unsalted butter and olive oil

2 large onions finely chopped

1 tbsp. sugar

3 tbsp. apple cider vinegar

1 tbsp. freshly grated ginger

4, 6oz. sushi grade tuna steaks

1/4 cup low sodium soy sauce

1/4 cup each black and white sesame seeds (see below to order)

1/2 tbsp. olive oil

For the caramelized onions and ginger:

In a skillet heat the butter and olive oil over medium high heat. Add the onions. Fry until onions turn glossy. Continue to fry stirring to make sure they cook evenly and don’t stick. When the onions are turning lightly brown add the sugar and incorporate. Then add the vinegar and allow to somewhat evaporate. Remove from the heat and cool slightly before adding the ginger. Set aside.

For the tuna:

Mix and spread the sesame seeds onto a plate. Place the soy sauce in a shallow dish. Coat the tuna with the soy sauce, then press into the sesame seeds to coat both sides. Heat oil in a heavy skillet over high heat until very hot, being careful not to “burn” the oil. It should not be smoking. Carefully place the steaks in the pan and sear on each side (approx. 30 seconds). Tuna will be raw in the center. Remove from pan and transfer to a cutting board.

For presentation:

With a very sharp knife, slice each tuna steak into 1/2″ slices. Arrange on a plate. Spoon over the caramelized onion sauce and serve.

This dish can be served on it’s own with a variety of sides, such as farrow, wild rice or other grain. Risa served it over a bed of lightly roasted asparagus spears as shown above. I also like to serve this with a unique dutch Indonesian sauce called Ketjap Manis. It is a sweet and thick soy sauce with a delicious unique flavor. Just a drizzle over the tuna is all that is needed. See my link below to order.

Fresh Water Salmon Fishing and how the Dad’s prepared the Catch!

6 years ago From The Kitchen Dad's Cook – Weekends

A few of my husband’s friends and their sons, went fishing for salmon on Lake Ontario. It was quite an experience for all of them and the amount of fish was crazy!

It was professionally cleaned and packaged up to take home. We decided to have a fish dinner with all the participants and the families. The men did all the “fish work”, dividing it up, coming up with a plan to cook, etc. Some was placed directly on the grill with the simplest of seasonings, butter, lemon and garlic. They also packaged some for individual servings by placing portions in foil packets. The fish was placed on top of asparagus spears, then topped with onion, fresh lemon rings and dill. Then melted butter was spooned over before sealing up the packets and placing on the grill. The results were a resounding success and utterly delicious.

Blueberry Buckle

6 years ago From The Kitchen Desserts and Treats

This truly is an American classic. A delicious coffee cake confection heavily laden with fresh blueberries and a streusel topping. I recommend using fresh blueberries for this recipe, frozen berries will produce too much moisture and the batter will not cook evenly.

This recipe is from “America’s Test Kitchen, Cook’s Illustrated”

Streusel:

1/2 cup all purpose flour

1/2 cup packed light brown sugar

2 tbsp. granulated sugar

1/4 tsp. ground cinnamon

pinch salt

4 tbsp. unsalted butter, cut into 8 pieces and softened

Cake:

1 1/2 cup all purpose flour

1 1/2 tsp. baking powder

10 tbsp. unsalted butter, softened

2/3 cup granulated sugar

1/2 tsp. salt

1/2 tsp. grated lemon zest

1 1/2 tsp. vanilla extract

2 large eggs, room temp.

4 cups fresh blueberries

For the Streusel: Using stand mixer fitted with paddle, beat flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2 minutes. Transfer to bowl and set aside.

For the Cake: Preheat oven to 350 degrees. Grease a 9 inch round cake pan (I recommend a springform), line with parchment paper, grease parchment and flour pan. Whisk flour and baking powder together in bowl, set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt and lemon zest on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs one at a time, beat until fully incorporated. With mixer on low speed, gradually add in flour mixture, beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl until no flour pockets remain, batter will be very heavy and thick. Gently fold in blueberries until evenly distributed. Transfer batter to prepared pan. Spread batter evenly to pan edges and smooth surface.

Squeeze portion of streusel in you hand to form large clump, break up clump with your fingers and sprinkle streusel evenly . Repeat with remaining streusel. Bake until cake is deep golden brown and toothpick inserted in center comes out clean, about 55 minutes, rotating pan halfway through baking. rack and let cook, 15 to 20 minutes (cake will fall slightly). Run sharp knife around edges to loosen. Invert cake, then peel off parchment and discard. Invert onto a serving platter.

Stuffed Grape Leaves – Dolmas!

6 years ago From The Kitchen Vegetables and Sides

Stuffed grape leaves or dolmas are a traditional middle eastern delight! My very good Lebanese friend makes these regularly. I was always a little intimidated to make them myself, until one day another good friend, my Greek neighbor, inspired me! I never realized that you can use the wild vine-growing grape leaves that I regularly curse because of how they grow so prolifically all over my property threatening to choke out anything in their path! She gave me a brief tutorial and I had an aha moment!! I set off on my mission.

If you plan on using the wild grape leaves, be sure they are not torn, have any lesions, etc. They should be the size of an average hand. Be certain to cut out the stem before blanching, see pictures. I you’d rather skip that step you can always buy prepared grape leaves ready for stuffing. Amazon does sell them, and I will provide the link at the bottom of this post.

I found this recipe from Olivia’s Cuisine, which is a meat and rice recipe. Some dolmas are just rice, I suppose it is a matter of preference. I like to serve mine with a side of tzatziki.

Meat & Rice Stuffed Grape Leaves

Author: Olivia’s Cuisine

Cuisine: Lebanese

Serves: 50 stuffed grape leaves

Ingredients

50 to 60 grape leaves (fresh or jarred)
6 cups chicken (or vegetable) broth
1.5 lbs ground beef
1 cup white basmati rice
1 onion, finely chopped
1 large onion, cut into large rings
4 cloves of garlic, minced
⅓ cup chopped parsley
¼ cup olive oil, divided
½ tsp all spice
½ tsp cumin
a pinch of nutmeg
salt and pepper to taste

Instructions

In a skillet, heat 2Tbsp of the olive oil over medium high heat and sauté the chopped onion and garlic until translucent, about 2 minutes. Add the spices and let them sweat for a couple more minutes.
In a large bowl, combine the meat, the rice, the onion mixture and the parsley. Mix everything together with your hands until everything is incorporated. Reserve.
Drain and rinse the grape leaves.
Take the stems off of every grape leaf and blanch them in boiling water for 10 minutes. Drain and reserve.
To roll the grape leaves, place a leaf with the vein side up on your work surface. Add one tablespoon of the filling mixture to the center of the leaf. Fold the edges in and up and roll the grape leaf until it looks like a cigar, tucking the edges under the roll. Proceed with the other leaves until you’ve run out of filling or leaves.
Line a heavy bottomed pot with (unrolled) grape leaves. On top of that, add the onion rings.
Proceed to arrange the stuffed grape leaves in rows, alternating the direction of each layer of rows
Fill the pot with the chicken broth (enough to cover the rolls) and the remaining olive oil.
Place a plate on the top to prevent the rolls from floating.
Cover the pot and bring to a boil.
When it boils, lower the heat to low and cook for 40 minutes, until meat is cooked and rice is tender.
Remove the rolls from the broth and serve warm or at room temperature.

Grilled Romaine

6 years ago From The Kitchen Dad's Cook – Weekends

It seems as the list of things you can throw at the grill is becoming endless. I’d heard about this and had to try. Since my husband is the gill master, he did the actually cooking. This is more of a “how-to” rather than an actual receipe.

Using whole romaine hearts. Slice the romaine lengthwise, careful the keep the leaves attached to the stem. Very lightly brush with olive oil. Place the romaine on the hot grill cut side down first. Then flip over and grill opposite side. This should all be done super quickly – the goal is to just get a little of the grill marks on each side and just slightly wilt. Remove and place on a serving platter (or individual serving plates). Drizzle with dressing, top with croutons and blue cheese or any other toppings – optional! Serve immediately, salad should be warm.

Dressing – I used a buttermilk ranch and diluted it slightly with apple cider vinegar, only because I prefer the dressing to get between the leaves rather than sit heavily on top.

Serving ideas – I served the lettuce with sides of caprese just for color, but it can be served with many options. Think crumbly bacon, feta cheese, toasted almonds or pine nuts.

Living Life Graciously

Baltimore-Style Crab Cakes (from Food and Wine Magazine)