Tag Archives: spicy

Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

GARLIC COLE SLAW
1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

ROASTED CORN WITH BLACK BEANS
1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

SPICY BARBECUE SAUCE
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.

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Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.

Spicy Dill Pickles

DSC_0003
This recipe can be adjusted for amounts depending on how many cucumbers you have to pickle. I modified last year’s Garlic Sandwich Pickles recipe to make this spicy version at my daughter’s request. We had 11 cucumbers and wound up with 5 quart and 1 pint jars. I guess the ratio to the size cucumber we grow/pick is 1 cucumber per pint. Better to have too many jars, lids, rings and brine prepped than not enough as any left overs can be used another time.

4-5 cucumbers
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)

3 quart jars (*or 6 pints)

3 teaspoon garlic; minced
12 whole black pepper corns
1 1/2 teaspoon dill weed
3/4 teaspoon celery seeds
3/8 teaspoon mustard seeds
3 dried chili peppers (or 3/4 teaspoon red chili pepper flakes)

Sterilize jars by boiling for 10 minutes (if you have hard water like I do pour a Tablespoon of white vinegar in the water to help keep jars clear). Pour boiling water over lids and rings, cover and leave until ready to use.

Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.

Prepare cucumbers- cut the blossom and stem ends off and discard (we compost). Cut the cucumbers to the desired shape, I made spears but halves or rounds are fine too. If making spears cut the cucumber to a length that will fit inside the jar to an inch below the rim and save the cut off ends. Cut each log in half then in quarters and place to the side in a bowl or on a plate. Do the same with the stubby ends or simply slice them and place in a separate bowl.

Fill each hot sterilized quart jar with 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds and 1 chili pepper (or 1/4 teaspoon red chili pepper flakes). *if using pints cut the spice ingredients in half per jar* Fill each spice prepared jar with sliced cucumbers to 1 inch from the rim. I filled on jar with just the ends. Pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

Any extra brine can be saved in a jar in the refrigerator and used another time.