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Category: Appetizers & Snacks

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes)

small baby artichokes, peeled and trimmed as in video

1 extra large egg

1/4-1/2 cup flour

salt

oil for frying

Prepare the artichokes as seen in the video, tearing off the tough outer leaves. Cut off the tough top of the leaves. Trim off the bottom stem and the bottom of the heart. Place in water with lemon juice or white wine vinegar. Drain the artichokes and cut into smaller pieces, 1/2’s or 1/4’s if they are larger. Place in a bowl. Add one whole egg, and mix to blend well with the artichokes and a pinch of salt. Add enough flour to create a rough “Batter” which will stick on the artichokes. There should be no extra liquid. It will probably not seem like a lot of batter. Fry in hot oil, not touching each other, until golden. Salt when done.

 

Peach Sunrise Cocktail Cubes

Peach Sunrise Cocktail Cubes

PEACH SUNRISE COCKTAIL CUBES

3 3-oz. pkg. orange-flavor gelatin

1 ½ cups boiling water

11/2 cups cranberry juice

¾ cup vodka

6 Tbsp, peach schnapps

Nonstick cooking spray

 

In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.

 

number of servings 6

per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.

Confit de Vin

Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Fennel and Onion Jam

Fennel and Onion Jam

Fennel and Onion Jam

Try on a toasted baguette with goat cheese.

 

2 Tbsp olive oil

2 bulbs fennel, thinly sliced

1/2 tsp kosher salt

1/4 tsp coarse black pepper

3 cloves garlic, mined

1/2 cup melted sautéed onions

1/4 dry white wine

 

Heat a large pot over medium high heat. Add oil, fennel salt and pepper to the pot. Cook for 15 minutes stirring often so that fennel doesn’t burn. Once fennel is soft and very tender add garlic. Cook for one more minute until garlic is fragrant. Pour in wine and cook until all the liquid evaporates. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

2/3 cup almond flour

4 tbsp grass-fed butter, softened

1/8 tsp sea salt

1 cup heirloom cherry tomatoes, halved

1/2 tsp olive oil

1/2 tsp balsamic vinegar

For Filling

1/2 cup Ricotta cheese

1 egg

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp minced garlic

1/8 tsp black pepper

1/8 tsp sea salt

Fresh chopped basil for serving

Instructions

 

Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.

 

Apple Bacon Pinwheels

Apple Bacon Pinwheels

Apple Bacon Pinwheels

3 slices of bacon, chopped

2 tsp. chopped onion

1 medium apple, cored and chopped

1/2 tsp. thyme

Salt and pepper

1/4 C. apple cider

1 can (8 oz) Pillsbury Crescent Rolls or Crescent Recipe Creations

 

Preheat the oven to 350°F. Place the bacon in a skillet and cook over medium heat until crisp. Remove to a paper towel lined plate, reserving the bacon grease in the skillet. Add the onions to the grease and cook over medium heat to soften, 3-5 minutes. Add in the apples and thyme and season with salt and pepper. Add the bacon back in. Pour the apple cider over and cook until the apples have started to soften, 12-15 minutes. Remove from the heat. If using crescent rolls, unroll the dough and separate into 2 long rectangles. Pinch together the perforations to seal. If using the dough sheet, unroll into one big rectangle. Spread the apple and bacon mixture evenly over the top of the dough. Starting at the short end, roll up. Using a serrated knife, cut the roll(s) into 12 equal slices. Place on a baking sheet, cut side down. Bake until golden brown, 12-15 minutes.

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Benne Seed Crisps

 

1 Cup Yellow Cornmeal

1/2 Cup All Purpose Flour, sifted

1/2 tsp Salt

1/4 tsp Baking Soda

2 T. Butter, Melted

1/3 Cup  Cream

Sesame Seeds

 

Preheat the oven to 350 degrees. Sift the cornmeal together with the flour, salt and baking soda into a bowl. Mix in the butter and cream. Knead the dough until it holds together (6 to 8 times) on a floured board.  Roll the dough by the teaspoonful on the floured board. Sprinkle with sesame seeds. Roll into very thin 4″ diameter rounds, leaving the edges ragged. Bake on an ungreased cookie sheet until golden (about 15 minutes). Sprinkle with salt while still warm. Store in a tightly covered container. Go well with cocktails and seafood soups.

 

 

 

Benne Seed Cocktail Crackers

 

1/2 cup of Sesame Seeds

1 cup of Unbleached White Flour

1/2 teaspoon of Baking Powder

1/2 teaspoon of Salt

1/4 cup (4 Tablespoons) of cold Butter

4 or 5 Tablespoons of Milk

1 Egg, beaten

 

Preheat the oven to 350 F.  Pour the sesame seeds out onto the rimmed baking pan and toast them in a single layer until they are golden–for, perhaps, 10 minutes.  Cool them completely.  If you are using a Food Processor, sift together the flour, baking powder and salt onto a sheet of waxed paper and pour the sifted mixture into the Processor.  Cut the cold butter into bits, add it to the dry ingredients and pulse until the butter is well incorporated into the dry ingredients and the mixture becomes ‘mealy-looking’.  If making the dough by hand, sift the flour, baking powder and salt directly into the mixing bowl and rub the cold bits of butter into the dry ingredients with your fingers until the mixture becomes fine-textured like cornmeal.  With the Processor turned on, add milk to the mixture, a Tablespoon at a time through the feed tube until the mixture balls and forms a dough.  (Alternatively, add milk by Tablespoons, working the mixture into a dough with one hand as you add milk with the other.)  Using either method, the dough formed by the mixture should be neither crumbly nor sticky–but in between the two and a little on the stiff side.  (The dough for the crackers in the photos required 5 Tablespoons of milk.)  If the dough has been mixed in the Processor, transfer it to a bowl.  Add the toasted sesame seeds and mix them in with your hands, roughly squeezing the dough and kneading in the seeds until they are distributed throughout the dough.  (The dough may be made up to this point a day or two in advance, wrapped and chilled.  Chilled dough will require a little time to sit at room temperature and soften before rolling out and cutting.  Sprinkle a little flour on the pastry board.  Divide the dough in half.  Roll out the first half as thinly as possible:  “a sesame seed thick.”  The dough is easy to work since it isn’t sticky and will roll out into a very thin sheet.  Cut rounds from the dough with the biscuit cutter.  Place them on an ungreased baking sheet.  In the same way, roll out the second half of the dough and cut rounds.  Gather up the scraps, re-roll them into a sheet, and cut more rounds.  Continue making crackers until all the dough is used.  Brush the rounds with beaten egg and bake them until they are golden.  A reasonable estimate is 12 – 15 minutes of baking. Cool the crackers on a rack.  Store them in an air-tight container if they aren’t used on the day of baking.

 

 

Sesame (Benne) Seed Crackers

 

3 large eggs

1 tablespoon olive oil

1 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 large pinch sugar

3/4 cup unhulled sesame seeds, toasted

 

Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn’t be sticky.  Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through. Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.

 

 

Thin & Crispy Sesame Crackers

 

1 1/2 tsp active dry yeast (7 g; see notes)

1 3/4 cups warm water (420 ml, 105° to 115°F)

1 Tbsp diastatic malt or honey (15 ml)

1/2 oz kosher salt (15 g)

2 ½ Tbsp Asian sesame oil (40 ml)

6 oz whole wheat flour (170 g)

20 oz bread flour (568 g)

1/2 lb sesame seeds (228 g; a mixture of black and white)

 

In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms. Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.

Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ – inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes). Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking. Store in airtight containers.

 

Notes:  The original recipe uses fresh compressed yeast, which is not readily available to a home baker, not is it practical for a home baker. If want to us fresh yeast, you will need 3/4 oz or 20 grams for this recipe. In the original recipe the author recommends rolling the dough out to 1⁄16 inch (2 mm) thick. You may want to experiment and decide for yourself whether you like your crackers thinner or thicker. In the original recipe the author advises to bake the crackers until deep golden brown. Be sure not over-bake as they tend to taste a little bitter if baked too much. I’d recommend to experiment a little and pick the color that corresponds to the best tasting crackers to you.

 

 

Alton Brown Seedy Crisps

 

5 ounces whole-wheat flour

4 3/4 ounces all-purpose flour, plus additional for rolling

1/3 cup poppy seeds

1/3 cup sesame seeds

1 1/2 teaspoons table salt

1 1/2 teaspoons aluminum-free baking powder

3 tablespoons olive oil

6 1/2 ounces water

 

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes. Preheat the oven to 450 degrees F. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough . For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes. For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Stuffed Young Zucchini

Stuffed Young Zucchini

Stuffed Young Zucchini

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick

2 tablespoons extra-virgin olive oil

12 crimini mushrooms, chopped

1 small to medium yellow onion, chopped

3 to 4 cloves garlic, grated or chopped

Salt and freshly ground black pepper

2 vine ripe tomatoes or Roma tomatoes, seeded and chopped

2 slices white toasting bread

Softened butter

A small handful flat-leaf parsley

A few sprigs fresh tarragon or a small handful basil leaves

3/4 cup shredded Parmigiano-Reggiano

1 egg, beaten

 

Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Caramelized Garlic Tart

Caramelized Garlic Tart

Caramelized Garlic Tart

13 ounces puff pastry (all butter)

3 medium heads garlic (cloves separated and peeled)

1 tsp. olive oil

1 tsp. balsamic vinegar

1 C. water

3/4 tsp. caster sugar

1 tsp. rosemary (chopped)

1 tsp. thyme (chopped, plus a few whole sprigs to finish)

4 1/4 ounces goat cheese (soft and creamy)

4 1/4 ounces goat cheese (hard and mature)

2 eggs

1/2 C. heavy cream

1/2 C. crème fraîche

salt to taste

black pepper to taste

 

Preheat the oven to 170C/350F. Roll out the puff pastry and line the tart pan with it. Refrigerate for 10 minutes. Pop the tart pan into the oven with dried beans used as weights – this is important because you don’t want the puff pastry to puff up so much that there isn’t any room for the filling. Bake for 20 minutes. Remove the beans and then cook for an additional 10 minutes until golden. Once done, set aside to cool.  Remove from the oven and leave to one side. While the tart case is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander or sieve. Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes and no more. Add the balsamic vinegar, water and bring to the boil.  Simmer gently for 10 minutes. After 10 minutes add the sugar, rosemary, chopped thyme and ¼ tsp. salt and continue to cook on a medium heat for a further 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside. To assemble the tart: break both goat’s cheeses into pieces and scatter in the pastry case and spoon over the garlic and any syrup. Whisk together the eggs, creams, ½ tsp. salt and some black pepper in a jug. Pour over the garlic and cheeses making sure that you can still see both on the surface. Reduce the oven temperature to 160°C/Gas Mark 3 and bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little then take out of tin, lay a few sprigs of thyme on top and serve warm Serve with a crisp salad. If eating later the tart does reheat very well.

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

1 head of cauliflower, cut into 2-3” florets

2 eggs, beaten

1 C. breadcrumbs

2 T. Italian seasoning

¼ C. grated Parmesan cheese

2 T. butter

2 T. flour

1 C. milk

½ C. chicken stock

2 C. sharp, white cheddar cheese

¼ C. Extra Virgin Olive Oil

 

After chopping the cauliflower, par-boil it in a medium saucepan for five minutes. Drain and cool so you can handle them. While cooling, gather two separate bowls. In one, crack the eggs and beat. In the other one combine the breadcrumbs, Italian seasoning and Parmesan cheese. Add the Extra Virgin Olive Oil to a large pan and heat to medium high. Drop the cauliflower in the egg first, then the breadcrumb mixture and right into the hot oil. Cook for 2-3 minutes on each side until browned. Then, set aside a covered plate lined with paper towels to drain the cauliflower and absorb any extra oil. Keep warm, working in batches. In a small saucepan, melt the butter, and whisk in the flour until making a quick roux. Then, add the milk, stock and handfuls of cheddar cheese until fully melted and combined. Serve the bites with the cheese sauce for dipping or drizzled over the top.

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

Pan-Fried Peppers with Lemon, Garlic, and Sea Salt

 

1/4 cup vegetable oil

8 ounces fresh shishito peppers, left whole with stems and seeds intact, or other green chiles (such as Padrón)

1/4 teaspoon coarse sea salt plus additional for serving

2 large garlic cloves, thinly sliced

2 teaspoons fresh lemon juice

 

Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute. Add whole chiles and 1/4 teaspoon coarse sea salt; stir constantly until chiles are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until chiles are blistered all over, about 2 minutes longer (some chiles will be soft and some will be slightly firm, depending on size). Transfer chiles to paper towels to drain briefly, then place chiles in medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.

WIW: Zucchini-Parmesan Flattened Fritters

WIW: Zucchini-Parmesan Flattened Fritters

WIW: Zucchini-Parmesan Flattened Fritters

2 C. shredded zucchini (about 2 medium-size zucchini)

1/2 tsp. salt

1 large egg

1/4 C. milk

1/2 C. grated Parmesan cheese

1/2 C. all-purpose flour

1/4 tsp. freshly ground black pepper

Nonstick cooking spray

 

Place the zucchini in a strainer or colander and sprinkle with 1⁄4 tsp. of the salt. Let it stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint-free towel or paper towels. Preheat the waffle iron on medium. In a large bowl, whisk the egg and then add the milk and 1⁄4 C. of the Parmesan. Whisk well to combine. In a small bowl, combine the flour, remaining 1⁄4 tsp. salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. Coat both sides of the waffle iron grid with nonstick spray. Place rounded T. of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. Check after 3 minutes. Cook until lightly browned and cooked through, and remove from the waffle iron. Repeat Steps 5 and 6 with remaining batter. Finished fritters can be kept warm in a oven on low. To serve, top the fritters with the remaining 1⁄4 C. Parmesan.

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

2 pounds chicken wings

salt and pepper to taste

1/2 tsp garlic powder

Parmesan mixture

1/4 C. Parmesan cheese grated

1/4 C. chopped parsley

1 tsp red pepper chili flakes

1/2 tsp garlic powder

salt and pepper to taste

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow. Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl. When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

10x Prosciutto Slices (remove as much visible fat as possible)

Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)

Ground Pepper (to taste)

Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips

 

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

 

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

 

½  of 410g can cannellini beans (14oz. can)

½ – 1 clove garlic, peeled

A little virgin olive oil

A little white wine vinegar

Small bunch of summer savory

Few slices of Fougasse (a French bread)

 

Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.  Serve with griddled slices of fougasse.

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

¾ C. Sour Cream

¾ C. Mayo

3 oz. Smoked Salmon

2 tsp. Lemon Juice

1 tsp. Horseradish

2 tsp. minced Fresh Dill

Salt & Pepper

Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)

Merry Christmas!

 

Salted Olive Crisps (Croquets Sales Aux Olives)

½ C. all-purpose flour

½ C. whole wheat flour

1 tsp. granulated sugar

½ tsp. dried thyme

½ tsp. sea salt

½ tsp. baking soda

½ tsp. black pepper

1 C. buttermilk

â…“ C. almonds, coarsely chopped

â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Spanish White Bean Salad

Spanish White Bean Salad

Spanish White Bean Salad

400 grams cannellini beans (drained and rinsed)

2 red pepper (skinned, in oil, cut into long strips)

2 spring onions (sliced)

1 T. capers (rinsed)

2 T. white wine vinegar

1 T. extra-virgin olive oil

salt (to taste)

black pepper (to taste)

 

Put all the ingredients in a bowl and mix gently together.  Serve as a tapas, side dish or even as a main meal.

Prosciutto and Ricotta Crostini with Honey Recipe

Prosciutto and Ricotta Crostini with Honey Recipe

Prosciutto and Ricotta Crostini with Honey Recipe

1 baguette, sliced on the diagonal into 1/2-inch slices
1 T. olive oil
1 C. ricotta cheese
1/2 pound prosciutto
2 C. arugula
2 T. honey

Preheat oven to 350 degrees F. Lightly brush bread slices with olive oil, and then bake in the oven for 2-3 minutes until the edges begin to brown. Spread ricotta cheese onto each toasted bread slice, and then top with a slice of prosciutto, arugula leaves and a drizzle of honey.

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread

 

½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved

 

In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.

Ways to Enjoy Fresh Cranberries

Ways to Enjoy Fresh Cranberries

Ways to Enjoy Fresh Cranberries

 

Cranberries have a special place in my heart.  The best place that I lived while growing up was perched on the edge of a cranberry bog in a tiny town in northwest Washington, near the coast.  (My love of blueberries started back then too, with several bushes in the back yard).  It wasn’t that we ate them; I don’t think we considered them food at my tender age, hah! but on the bog was a magical place to grow up.

In a smoothie: Freeze a bag of fresh cranberries, then whirl some with frozen blueberries, vanilla-flavored yogurt, orange juice, and a little honey.

In pancakes or muffins: Substitute 3/4 C. fresh cranberries and 1/2 C. chopped dotes for each C. blueberries in your favorite pancake or muffin recipe.

In a granita: Simmer 2 C. water, I C. fresh cranberries, 3/4 C. sugar, and 1 tsp. grated orange peel until cranberries pop. Puree in a blender, strain, and freeze until firm, then scrape with a fork to create fluffy crystals.

In dressing for roast poultry: Add a handful of fresh cranberries, some chopped apples, toasted pecans, sage, and a little maple syrup to a bread stuffing mix.

A fresh cranberry salsa over cream cheese.

In chutney: Cook fresh cranberries with some golden raisins, brown sugar, a little cider vinegar, minced ginger, star anise, ground cinnamon, ground cloves, and pepper for about 5 minutes.

Cranberry Ice: Place cranberries into the bottom on a bundt (or other decorative) pan, add water and freeze. A decorative floating ring to spice up a holiday punch.

Cranberries are too tart for most people to want to eat them out of hand, but you can sweeten them and use them along with other fruits in a fruit salad or toss a handful into a lightly sweetened smoothie. Chop cranberries and toss with sugar, then allow to macerate briefly if you would prefer a sweeter taste. Try stirring sweetened raw cranberries into yogurt for a healthy breakfast or even tossing a few on top of your morning oatmeal.

Holiday Cocktails:  Bourbon & Cranberries, Cranberry Champagne Cocktail

Their tart freshness is good for cutting through rich savory dishes as well, like pork chops or sausage meatballs.

Cranberry Grilled Cheese

Cranberry & Goat Cheese Crostini

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 tsp. kosher salt or flaky or coarse sea salt

1/2 tsp. minced fresh thyme

 

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

1 baguette
2 cloves of garlic, peeled
3 T. of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.

Asian Flavors Chicken Wings

Asian Flavors Chicken Wings

Asian Flavors Chicken Wings

4 pounds chicken wings

1 1/4 C. hoisin sauce

3/4 C. plum sauce

1/2 C. soy sauce

1/3 C. cider vinegar

1/4 C. dry sherry

1/4 C. honey

6 green onions — minced

6 cloves garlic — minced

 

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingredients in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hours. Preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Crab Cakes Waffled

Crab Cakes Waffled

 

 

 

 

 

 

 

Crab Cakes Waffled

1 170g tin crab meat, drained (squeeze the water out by pushing the lid down and pouring off the liquid)
1 tbs coconut flour
2 tbs almond flour/meal
1/2 tsp. onion flakes
1/2 tsp. garlic flakes
1/4 tsp. massel vegetable stock
Salt and pepper to taste
1/2 tsp. dried parsley or a tbs fresh parsley
1 fresh range organic egg

Add all ingredients to a bowl and mix thoroughly. Cook in a pre-heated waffle maker until cooked through. NOTE: You can also shape into patties and cook in a fry pan or bake in the oven.

WIW: Caribbean Shrimp Stuffed Waffle Pops & Mango Cilantro Dip

WIW: Caribbean Shrimp Stuffed Waffle Pops & Mango Cilantro Dip

WIW: Caribbean Shrimp Stuffed Waffle Pops & Mango Cilantro Dip

3/4 C. yellow corn meal

3/4 C. all-purpose flour

1 T. Caribbean seasoning divided

2 tsp. sugar

1 1/2 tsp. baking powder

3/4 C. milk

1 egg

1 T. vegetable or canola oil

1 jalapeño seeds & ribs removed, finely chopped

1/3 C. red onion finely chopped

1 lb. large or jumbo precooked shrimp

Wooden skewers

 

3/4 C. plain yogurt

2 ripe mangos chopped

1 lime juiced & zested

1/4 C. fresh cilantro chopped

1 T. honey

 

Prepare waffle batter by mixing together dry ingredients corn meal, flour, 2 tsp. Caribbean seasoning, sugar, and baking powder in a large mixing bowl. In a separate mixing bowl mix together wet ingredients milk, egg, and vegetable oil until well combined. Pour into dry ingredients and mix until just combined. Mixture should be fairly thick, but add a little more milk if needed. Mix in jalapeño and onion. Lightly brush waffle iron with oil or spray with nonstick cooking spray if desired. Preheat waffle iron according to manufacturer directions. Sprinkle remaining 1 tsp. of Caribbean seasoning onto shrimp. Place a wooden skewer in each shrimp. Dip in waffle batter, then place in waffle iron in batches. Cook about 2-3 minutes or until waffles are golden brown and crispy on the outside.

Meanwhile, place yogurt, mangos, lime juice and zest, cilantro, and honey in food processor and process until smooth. Recipe Notes: waffle batter should be fairly thick, but add milk as desired so that you can dip shrimp. You don’t want the batter too thin, or it won’t stick to the shrimp. If you don’t have a food processor for the dip, you can chop the ingredients and mix together or mash with a fork or use a blender. You can use any kind of Caribbean or Jerk seasoning. You may need to adjust the amount of seasoning based on the spiciness. You can substitute bell pepper for the jalapeño for a more mild flavor.

 

Fromage Fort

Fromage Fort

Fromage Fort

1 pound cheese, at room temperature (leftover ends, mixed types is fine)

1/4 C. dry white wine

3 T. unsalted butter, softened

2 T. fresh parsley leaves

1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

  • 1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
  • 1 tablespoon malt vinegar
  • 1 1/2 teaspoons olive oil
  • 1/8 tsp. Sea Salt

Preheat oven to 200°F.  Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

WIW: Crispy Sesame Waffled Kale

1 bunch kale, washed and thoroughly dried, thick stems removed
2 tsp. sesame oil blend or neutral-flavored oil, such as canola or grapeseed, mixed with a few drops pure sesame oil
Kosher salt, to taste

 

Preheat the waffle iron on medium. In a large bowl, toss the kale with the oil to coat. Place as much of the kale as will fit in the waffle iron, covering the grid. Some overlap is fine, so don’t worry too much about placing it in a single layer. The kale will cook down considerably, so it need not all lie flat; the pressure of the waffle iron lid will see to that. Close the waffle iron lid for 30 seconds, then open and redistribute the kale for a more even layer. Close the lid again. After 8 minutes, check on the kale. Some pieces may finish before others. Remove those pieces and place them on a plate. It may take up to 15 minutes for the kale to become crispy and chiplike. Repeat Steps 3 and 4 with the remaining kale. Sprinkle with salt and serve.

 

Variations: Use a neutral-flavored oil, such as canola or grapeseed, in Step 2 and sprinkle the finished kale with any of the following:

 

Seasoning salt

Cumin

Smoked paprika

Lemon pepper

Chili powder with a squeeze of lime

Sesame seeds

Asiago-Artichoke Dip

Asiago-Artichoke Dip

Asiago-Artichoke Dip

1 14-oz. can artichoke hearts, rinsed and drained

2 oz. thinly sliced prosciutto or 2 slices bacon

1 C. arugula or fresh spinach, chopped

1 8-oz. carton sour cream

3 T. all-purpose flour

1/2 C. mayonnaise

1/2 C. bottled roasted red sweet peppers, drained and finely chopped

3/4 C. finely shredded Asiago or Parmesan cheese (3 oz.)

1/4 C. thinly sliced green onions

Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)

Assorted crackers, pita chips, flatbread, and/or toasted baguette slices

 

Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside.  Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible.  In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside.  In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving).  Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.

 

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

1.5 lb/454 g dried fradinho beans, or black eyed peas

2 C./473 mL grated yellow onion

Kosher salt, as needed

Dendê oil, as needed for frying

1 whole yellow onion, peeled

1 C./237 mL dried smoked shrimp

1 C./237 mL Vatapa

2 C./472 mL Caruru

Molho de Acaraje:

2 preserved malagueta peppers, finely chopped

1 C./237 mL minced white onion

1 tbsp/15 mL freshly squeezed lime juice

1 tbsp/15 mL chopped cilantro

1 C./237 mL seeded and chopped green tomato

Kosher salt, as needed

 

Using a food processor, pulse the dried beans until the majority of the beans split open. Cover the beans in cold water and remove any film or beans that rise to the top of the water. Soak in cold water over night. Strain the soaked beans and rinse under running water. Use your fingertips to remove the papery skins from the beans. Return to the food processor and pulse the mixture until a thick coarsely textured dough forms. Add water, 1 tbsp/15 mL at a time to help create a light paste. Transfer the bean mixture to a stand mixer fitted with the paddle attachment and beat on medium-low speed. Add the onions and season with salt, to taste. Beat the mixture until it is light and fluffy, about 10 minutes. Meanwhile, prepare the Molho de Acarjé by combining the peppers, onion, lime juice, cilantro, and tomato. Season with salt, to taste. Cover and rest for at least 30 minutes or overnight. Heat the dendê oil and whole onion in a Dutch oven over medium-high heat to 375°F/191°C. Use a 1 ¾ oz/50 g scoop and drop the bean mixture directly into the hot oil. Carefully splash oil over the top of the fritters to help ensure even frying. Cook until the fritters are golden brown, about 2 minutes on each side. Transfer the finished fritters to a towel-lined sheet tray to drain. To serve, split open the acarajé and spread a spoonful of vatapá on one side, stuff with a dried shrimp, and top with a generous helping of caruru. Serve with the molho de acarajé.

Green Curry Crisp Tofu

Green Curry Crisp Tofu

Green Curry Crisp Tofu

 

14 oz. Firm Tofu

3 T. finely minced Green Onion, White and Pale Green Parts

1 tsp. Thai Green Curry Paste

½ tsp. Soy Sauce

2 T. Olive Oil

 

Drain the tofu and pat dry with paper towels.  Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1/2 inch by 3/4 inch and 1/2 inch thick. Use the tip of a small knife to cut a pocket in one long side of each piece of tofu, being careful not to cut through either of the other 3 sides. In a small dish, stir together the green onion, curry paste, and soy sauce. Use a small spoon (such as a demitasse spoon) or the tip of a small knife to spread about 1/2 tsp. of the curry mixture in the ouch of each tofu piece. Pinch the piece of tofu from the sides to help open the pocket a bit, to make filling it easier.   Heat the olive oil in a large heavy skillet, preferably nonstick, over medium-high heat. When the pan is hot, add the tofu pieces and cook until browned and crisp, 3 to 4 minutes. Turn the pieces and brown well on the other side, 3 to 4 minutes longer. (You may find that a bit of extra oil is needed to help the second side crisp up well.) Transfer the tofu to a platter or plate and serve warm, with a small dish of soy sauce alongside for dipping. The tofu will be best served right away.

Crisscrossed Crab Cakes

Crisscrossed Crab Cakes

WIW: Crisscrossed Crab Cakes

1 large egg, beaten, with a pinch of salt

Pinch of cayenne pepper or curry powder

1/2 tsp. freshly ground pepper or lemon pepper

1 1/2 C. lump crab (about 10 oz.)

1/2 C. plain bread crumbs

1/4 C. green bell pepper, finely chopped

1 T. shallot, chopped

nonstick cooking spray

1 lemon, sliced

chili sauce, such as Sriracha, to taste

1/4 C. mayonnaise

 

Preheat the waffle iron on high. Preheat the oven on its lowest setting. In a small bowl, mix the egg, cayenne pepper and black pepper. Set aside. In a medium-size bowl, gently combine the crab, bread crumbs, bell pepper and shallot. Add the egg mixture, stirring gently to incorporate it evenly into the dry ingredients. In a small bowl, combine chili sauce and mayonnaise. Set aside. Coat both sides of the waffle iron grid with nonstick spray. With a measuring C., scoop out 1/2 C. of the mixture and place it in the waffle iron. Close the lid and cook until the bread crumbs are golden brown and no liquid remains, about 3 minutes. Remove the crab cake from the waffle iron, spritz it with a lemon slice. Keep warm in oven. Repeat cooking with the remaining mixture. Dollop a T. of the mayonnaise mixture on each crab cake. Garnish with remaining lemon slices.