Archive for December, 2010

Crab Cakes with Chipotle Dipping Sauce

December 9, 2010
  
 
These crab cakes are very tasty. They have alot of ingredients but they are worth it!
 
Chipotle dipping sauce
 
3/4 cup Kraft or Hellmann’s mayonnaise or  you may substitute sour cream

Juice of 2 limes

1/2 teaspoon of sea salt

1 finely minced garlic clove or teaspoon of garlic powder

1½ teaspoons El Yucateco Chipotle sauce

2 teaspoons of sugar or agave syrup

1 Tablespoons fresh chopped cilantro

Whisk together in medium bowl and set aside

 
For the Crab Cakes

½ cup Kraft or Hellmann’s mayonnaise

2 Tablespoons flat leaf parsley chopped fine

2 Tablespoon Roland hot Dijon mustard

1 teaspoon of Worcestershire sauce

few dashes of parrot hot sauce

1/2 teaspoon sea salt

¼ teaspoon white pepper

¼ teaspoon smoked paprika

2 teaspoons garlic powder

12 Ritz crackers crumbled

3 scallions finely chopped, white & green parts

1 teaspoon mirin cooking wine

1 egg

2 Tablespoons corn starch

1 Tablespoon extra virgin olive oil or melted unsalted butter

1 Tablespoon agave syrup or sugar

Juice of 1 lemon

1 cup of panko bread crumbs*

1 lb of fresh crab meat- squeezed out moisture and flake

½ cup sunflower oil for frying

1 large saute pan

 

Mix all ingredients except panko bread crumbs and sunflower oil

 Form desired size cakes

Coat cakes in panko crumbs and set on tray

Heat saute pan medium to high heat

Add oil

Fry in 5-7 minutes each till slightly golden and plate

Keep warm in oven  on baking sheet at 325°. Serve with Chipotle dipping sauce

TIP: You can substitute  same amount of any of the following fishes in place of crab meat: haddock, cod, hake, tilapia or skai fish

 

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Japanese Avocado & Crab Salad

December 8, 2010

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

 
 
Dressing
  
 
In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

 

 

 
 
 
 
 
 
 
 
  

Orecchiette,Sausage & Broccoli Rabe

December 8, 2010
 Serves 4-6
    1 lb bag or orecchiette cooked per instructions (12 minutes in lightly salted water)

4 tablespoons of extra virgin olive oil

1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid

4 Italian sweet sausages removed from casings and crumbled

½- ¾ teaspoon of red chili flakes

3 ½ tablespoons of fresh garlic thru a press

¼ cup of aged freshly grated Romano cheese

¼ cup aged freshly grated Parmesan cheese

6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces

3 tablespoons of Kosher salt

1-2 tablespoons of flat leaf parsley chopped

fresh ground pepper and salt

 

Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil

Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water  for cooking pasta

Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)

 Heat a large 12 inch sauté pan to medium

Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat

Lower heat to simmer

Drain orecchiette (reserve some liquid)

Add in rabe in with sausage and stir

Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes

Add cheese, olive oil, tomatoes and parsley. 

Salt and pepper to taste, drizzle remaining olive oil before serving

Toss , serve with extra cheese and chili flakes

Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.

Apple Pie with Flaky Fillo Crust

December 8, 2010

serves 6-8 

6 Cups of Cortland apples cut into 1/8 inch slices

2 tablespoons and 2 teaspoons of fresh lemon juice 

3 tablespoons of dark brown sugar

3 tablespoons of sugar

1 1/2 teaspoons of ground cinnamon

1/4 teaspoon of ground nutmeg

1/8 teaspoon of sea salt

2 tablespoons of cornstarch

2 teaspoons of grated ginger

2 tablespoons of melted unsalted butter

1/4 cup of toasted pine nuts or walnuts

1/2 cup white raisins or currants

4 tablespoons of Cointreau liquor  or Leroux Tripple sec can be substituted

 1/16th teaspoon of Habanero powder (optional)

  

 Fillo Pie Crust

 20 sheets of fillo dough 1 package of Athens Fillo sheets

1/2 cup of melted unsalted butter 

pastry brush

1 nine-inch pie pan

 Preheat oven to 375 for ten minutes

 In a small bowl heat currants in Cointreau, in microwave on high for 1 minute and set aside for ten minutes until soft

 In a large mixing bowl add apples, sugar, salt, corn starch, ginger, lemon, nutmeg,  Habanero powder,cinnamon, butter, nuts and mix thoroughly

Add currants and liquid to apple mixture, blend and set aside

  

 

 Prepare pie

 Butter pie plate

Separate individual leaf of fillo and set into dish, coat each leaf with butter before adding next leaf. Do this for 7-10 layers

 Fillo  sheets should overlap the pie dish sides

Add pie filling

Take ends of fillo and fold into middle of pie

Next, cover top of pie with a two layers of fillo. Lightly brushing with butter and repeat another sheet so pie is covered in fillo

Fold fillo under inside dish, enclosing apple mixture in fillo

Press your hand in middle of pie slightly creating an indent in middle

Cut remaining fillo into quarter sheets with a sharp knife. or scissors

Place individual squares of fillo in center of pie but slightly overlap squares. Brush butter sparingly on these remaining sheets

For the last 2 -3 sheets of fillo crumble lightly in the palm of your hand like a tissue and place in center of pie.

 Bake on middle rack of oven for 50-60 minutes

NOTE:  Fillo  crust done this way,will cook to form leaves and if done right, pie crust cooks and opens to look like a rose

Serve warm with vanilla ice cream or a dusting of powdered sugar

 Tip: Have all ingredients set up and ready for making crust, fillo dries quickly

Gypsamole- Guacamole with Gypsy Juice

December 8, 2010

Anyone who loves guacamole can not get enough of this dip.  This recipe is dedicated to Rosalie Cryan of Quincy, MA who was our first customer of Gypsy Juice when it became available in the bottle.

serves 4-6

4-5 ripe Hass avocados peeled and remove seed (reserve 1 seed in case of left overs)

4-5 tablesoons of Gypsy Juice hot sauce

Add avocados to medium sized bowl

Mash avocados with a fork and add Gypsy Juice till well blended

 

If you desire guacamole hotter? Add more Gypsy Juice

Serve with nacho chips, burritos, enchiladas, tacos, a topping on burgers  or a spread for turkey and sandwich roll-ups.

 TIP:This dip will keep overnight if you place one avocado seed inside the bowl and cover the top of guacamole with Saran wrap.  Covering top of gucamole means tha the plastic wrap is in direct contact with dip and not just covering the top of the bowl. This step allows for limited oxydation of the precious guacamole so that it will maintain its fresh green color.

Homemade Pasta

December 8, 2010

serves 4-6

This is a beautifully textured pasta and one of my favorites. Once you start making pasta fresh, it is hard to go back to boxed. This recipe will spoil you!  Your first try making fresh pasta should not discourage you, it takes time and a bit of patience. Each time you make pasta, you will get better and better. Just remember practice makes perfect!   

2 1/4 cups all-purpose flour (plus extra)

4 large egg yolks

2 large eggs

1 teaspoon of sea salt or Kosher salt

1 silpat mat

A pasta machine, follow manufactures instructions for pasta of your choice

 

In a small bowl combine eggs, yolks, salt and whisk together and set aside

Spread flour into center of mat, make a well

Pour a small amount of egg into well and work flour into a dough. This can be done with your hands or a spoon.

Continue adding egg in small amounts untill all egg is incorporated into flour

 Knead until  firm dough forms

 Add a bit more flour if too sticky

Dough should not be sticky to the touch 

Form into ball

Wrap in Saran wrap and chill for 30 minutes or overnight until ready to use.  Consult with manufactures instructions for your pasta maker.

I use this dough for spaghetti, linguine, or for assembling ravioli.

Pasta may be cooked after drying or cooked fresh

Fresh, pasta cooks al dente in 2-3 minutes
Dried  pasta will cook in  4-5 minutes

 

 
 
 
 

 

 Note: Silpat mats are heavy-duty, fiberglass/rubber that make great work surfaces and allow for a non stick surface in both ovens and on table tops and worth the investment for any cook. Perfect for making any bread  or pasta dough or to use for baking. Silpat’s are your best friend in the kitchen , they make clean up a breeze!  Available in most kitchen stores such as Sur La Tab, William Sonoma and Crate and Barrel.

Baked Stuffed Clams

December 8, 2010

 

 My home made stuffed clams will beat anything found in the frozen section that needs to be reheated.  I’ll bet your guests and other half will love these, because they are loaded with clams with the right amount of spice. Don’t forget to serve these with my favorite hot sauce Gypsy Juice! 

serves 4- 6

1 stick of unsalted butter

1 lb chopped clams (2 cups)

2 tablespoons dry vermouth or white wine

1/2 teaspoons of sweet paprika

1 tablespoon of chopped jalapenos (jarred pickeled jalpenos or cherry peppers  can be substituted)

1/4 teaspoon fresh ground white pepper

1/2 teaspoon of sea salt or Kosher salt

1/3 cup of ground dried chorizo

1 1/2 tablespoons of garlic powder

2-5 dashes of Gypsy Juice or parrot hot sauce

1  medium onion minced

2 tablespoons of chopped flat leaf parsley

1 cup of plain bread crumbs-preferably homemade

 

preheat oven to 400

 6-8 small ramkins or scallop shells greased

baking sheet 

10 inch or larger saute pan

1 large mixing bowl

heat pan

melt butter

saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside 

 In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams mix thoroughly.

add contents of pan to bowl and mix

Add desired amount of clam stuffing to scallop shells or ramkins and place on baking sheet

bake for 15-18 minutes 

 serve with Gypsy Juice hot sauce or hot sauce or fresh lemon

Mussels in Chorizo Garlic Cream

December 8, 2010

  serves 2-4

1 1/2 -2 lbs of cleaned mussels

3 tablespoons of garlic thru a press

1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube

 2 tablespoons of minced onion

3 tablespoons of unsalted butter

1/2 cup Savory & James Deluxe Cream Sherry

1 cup of  heavy cream

1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup

1/3 cup of ground dried chorizo

fresh ground pepper

 1/4 teaspoon of Kosher or sea salt

1 teaspoon of smoked paprika

1-2 bay leafs

1 tablespoon of fresh cilantro sprigs

1 tablespoon  each of yellow, orange peppers or plum tomato cut into small pieces (optional)

 crusty loaf of bread

one large 12 inch saute pan with cover

 

heat pan

melt butter, saute garlic, onion and chorizo

add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry

stir while bringing to a high simmer

add mussels and cover 4-7 minutes  until  mussels open 

discard any open mussels and bay leafs

ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro

serve with  crusty bread

Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets