I’m back!!!!

Like a video game I unlocked a new level of recipe last Friday. Every year we, Himself and his old company, have a crab fest in Half Moon Bay (California) Our friend Dan buys and cooks the crab and we eat!

This year we bought 6 crab, 3.5 were eaten and we took the rest home. ManKid (new name for the youngest) took 1.5 home and we cleaned the other one and I vacuum sealed it.

I found some really good Gluten Free Breadcrumbs at Safeway. Nothing artificial and no Soy, a big deal for me.

Here’s what I came up with.

  • 12 ounces of shredded crab.
  • 1/4 cup breadcrumbs and 2 tbs extra for breading
  • 1/4 cup mayonaise
  • 1 beaten egg
  • salt and pepper
  • 1 fine cut up shallot, about a tbs.
  • 1 or 2 garlic cloves or 2 teaspoons minced garlic
  • 1 teaspoon mustard
  • juice of 1/2 lemon
  • dash of cayenne, I used a tsp of hot sauce

Mix everything together, except the 2 tbs of crumbs, gently coating the crab. I tasted the mixture and then put in the egg.
Let it rest in the fridge for 15 minutes. Make six equal patties. Coat the outside of the patties with the remaining breadcrumbs creating a crust. You might need a little more to fully cover the patties. Then let them rest in the fridge for 30 minutes on wax paper.

In a pan heat up 1/2 cup of peanut or Avocado oil. Olive oil won’t be hot enough to get a nice crisp and it will burn leaving a bitter flavor.
I prefer Avocado oil.

Cook on each side until golden brown, 4 to 5 minutes on each side.
Place on a paper towel to get rid of any grease.
Serve with Tartar Sauce.

Tartar Sauce:

  • 1/2 cup mayonnaise, I use the kind without sugar
  • 1 small dill pickle, chopped very small (3 tablespoons)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon capers, chopped, optional
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 to 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard, optional
  • Salt and fresh ground black pepper

Mix all ingredients together and refrigirate for 30 minutes before making the cakes.

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If you want to make your own breadcrumbs here is a good link to a video.
I suggest adding dried Oregano and garlic powder to the mix.

How to make your own breadcrumbs

ps.
You can make this with shrimp as well, stay tuned for that recipe!

Enjoy!

Please let me know if you made this and how it turned out.

Aye Spicy!

Last week my friend Kev. posted a picture of Jalapeno Poppers he brought to a party and I was slightly jealous. I wanted some and he wasn’t sharing any.
Time to make my own then.

The recipe is decidedly simple as all out but it packs a nice punch of flavor.
Added bonus, I ended up with 8 medium poppers at a grand total of 240 calories.
Excellent little snack if you keep to eating only 2 or 3.

poppers

You will need for 2 servings:

4 jalapenos
4 tbs of cream cheese ( I used Boursin)
1 package of Prosciutto or 8 slices of thin bacon (ask the butcher to slice for you)

Cut jalapenos in half, scoop out seeds.
Fill evenly with cream cheese
Wrap with bacon and put on a cookie sheet.

WASH YOUR HANDS REAL WELL!(trust me)

Preheat oven to 300 degrees and allow poppers to cook a little for 10 minutes.
Set broiler on low and place poppers on the middle rack.
Broil for about 10 minutes making sure bacon doesn’t burn.
For an additional 3-5 minutes broil on high.
Let cool a little and enjoy!

You can easily double this recipe by doubling the ingredients.
I think you’ll want to because mine were gone as soon as TallOne found out I made them.

Fiesta time and an easy recipe

I had bought a watermelon on impulse and then the weather went much much cooler.
And as it turns out, I’m the only one wanting to eat watermelon in this house.
After a week of eating it on my own I was about ready to toss it.
One can only eat so much of the same food, right?
Food Network Magazine to the rescue!
They had a fish taco recipe with a watermelon salsa that looked very appealing.

I made it in a small portion seeing that Himself had raised an eyebrow when I showed him the recipe.
But EVERYONE ate it and liked it.
The combo of the watermelon with the spice of the jalapeno was amazing.

This *will* be a repeat and a great salsa to take to parties.
I labeled it low-carb/ gluten free because you can omit the taco’s and still have a great dish.
(The original recipe was done with sea bass)

Fish taco’s with watermelon salsa.

4 cups diced seedless watermelon
1/2 small shallot, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound cod fillets, you want to get “chunky” pieces because otherwise it falls apart while grilling.
1 teaspoon chipotle chile powder
1 avocado, sliced

Make the watermelon salsa: Combine the watermelon, shallot, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Himself and Bubble Wrap Boy ate this with crunchy taco’s, College Girl preferred a soft taco.
I also had tossed 1 pound of shrimp in chili powder, garlic and salt and grilled those as well.

I served this with avocado.

Dessert!

This recipe came from a friend.
I haven’t done many dessert yet, I tend to not have a sweet tooth but this one looks like good one to try for the weekend.

Flourless Chocolate Torte

Ingredients
Unsweetened cocoa
2 (8-ounce) packages semisweet chocolate squares, coarsely chopped
1/2 cup unsalted butter
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture; whisk until well blended.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Chocolate Ganache

Ingredients
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
Directions
In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Allow to cool to just above room temperature, stirring occasionally, until slightly thickened, about 40 minutes.
Pour over cake, allowing some to flow down the edges to completely coat. Chill until set.

Add raspberries or strawberries when serving.

Enjoy!

And we’re back.

A brief hiatus because of the hacked account happened but I’m glad to let you know nothing got damaged beyond the email address which is now locked.

Moving on then!
I tried a new recipe and it’s so tasty I had it for dinner and lunch!

Years ago I went low-carb for quite a few years, my blood sugars were doing roller-coasters ride, up and down etc. I liked low-carb but went off it last April because I was thinking it would be more convenient to eat in moderation. Yah, Right!

After the holidays I felt a bit blah and we all have the good intentions right after the New Year so I’m no exception. I dropped all wheat products and started eating smaller portions.

The blog has always been lower-carb anyway but I want to add some dishes that can be adapted towards low-carb. I’m no expert on the matter but it’s safe to say not to make my dishes if you are on Induction with either Atkins,South Beach or any other diet that has you “clean up” first.

Eggplant Lasagna

1 medium eggplant, cut in thin slices
.5 pound ground beef (or chicken)
.5 pound sausage meat (mild Italian or other)
6 ounces of mushrooms
pasta sauce
(we use Newman’s Own, make sure whatever you pick has NO sugar in it or corn syrup)
1 egg
6 ounces Ricotta cheese
cup mozzarella cheese
butter
salt for the eggplant

Cut the eggplant in thin slices, you can cut lengthwise to get more of the “noodle” look.
Place on a paper towel in a single layer and sprinkle with salt.
Preheat the oven to 375 F.
Brown the sausage and beef in 2 tbs butter, break up the sausage as much as possible.
drain fat, add mushrooms and pasta sauce.
mix well.
mix ricotta with the egg and set aside.

Layer a ovenproof dish as follows:
Meat sauce
Eggplant in a single layer
ricotta
meat sauce
eggplant
meat sauce
sprinkle with mozzerella

You can make on layer or two, it depends on the size of the pan. Deep would be two layers, shallow one because the sauce tends to bubble a bit.

Cover with aluminum foil and cook covered in oven for 45 minutes, take foil off and let cook for 10 more minutes.
The sauce will bubble, if it doesn’t let cook for 15 minutes extra instead.
Let stand for 5 minutes

Cut in squares with a sharp knife.

Enjoy!

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