Wednesday, August 31, 2011

Crab Cakes

I love crab cakes but always tend to skip over it, as I scan the appetizer menu at any restaurant because they can run a bit pricey for a single serving & most times  …. its all bread and no crab.

They are so easy to prepare and make a great impression at any table, served up as perfect little appetizers or even a main course for a light supper.

1 pound crabmeat, picked free of shells
1 egg
2 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
2 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/2 teaspoon of celery salt
2 teaspoon old bay seasoning
1/4 teaspoon garlic powder
1/2 cup breadcrumbs  

Panko bread crumbs for dusting
1/2 cup peanut oil for frying

  1. In a large bowl, combine the egg, mayonnaise, Worcestershire sauce, garlic powder, celery salt and Old Bay.
  2. Whisk until smooth, and then add in green onions, bell peppers and lemon juice, Add the crabmeat to the mixture and lightly fold the meat into the liquid until its all coated then fold breadcrumbs into the mixture.
  3. Prepare a tray large enough to hold all your crab cakes, sprinkle tray with dried panco breadcrumbs. The panko will help make the crab cakes crispy later, when they are fried.
  4. You can form your crab cakes by hand, or you can use a biscuit cutter to give them a more uniformed look.
  5. When done forming your patties, sprinkle the top with panko breadcrumbs and place them in the refrigerator for about 30 minutes to chill thoroughly.
Note: Refrigerating the crab cakes before cooking them is important. It allows the egg-and-crumb binder to "set" so the crab cakes don't fall apart when they are cooking. Don't omit this step!

  1. Heat oil in a large skillet over medium heat and carefully transfer cakes to hot skillet. 
  2. Fry over medium heat 3-4 minutes, until browned then turn over and brown the other side as well
Serve warm with your favorite dipping sauce

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Tuesday, August 30, 2011

Crab stuffed Tilapia

Who would have thought stuffing crab meat into a tilapia fillet would evoke such an explosion of flavors.

Here’s a dish that’s not only light but can be whipped up in a few minutes and still make it look like you spent hours in the kitchen slaving over the stove. Once you get your filling going the rest is a breeze, you’ll have plenty of time to sit back, relax & enjoy a glass of wine.

Red Lobster eat your heart out J

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Monday, August 29, 2011

Whoopie Pie

What American kid don’t like a good Whoopie Pie, (alternatively called a "BFO" for Big Fat Oreo), I know mine can’t get enough of it, its her sweet snack of choice or those Little Debbie cakes. So when the question arose about raising money for my her cheer leading jamboree, I didn’t think twice about baked goods but I also didn’t want to do the traditional baked items, so I decided on Whoopee Pies, plus its already considered part cake, part cookie and part pie, so I figured “I GOT THIS” :)

These can be done in many flavors & fillings but I decided to stick with the traditional Chocolate & Creamy Marshmallow Filling.
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Thursday, August 25, 2011

The Grenade

It's hard to imagine a more beautiful presentation than Layered Drinks. The vibrant colors, floating atop each other in perfect harmony creating a cocktail, that’s part art & part science.

This drink was easy to make; however, giving it a name after having 3 of these …was another story, So don’t be timid about trying it; all you need is a steady hand, a shot glass and friends to help you master your craft :)

Layering: is a technique that works best when applying the theories of, specific density of different liquor, it’s as simple as remembering … heavier liquor sinks and lighter liquid rises, ...and of course you know that to keep the layering effect, the drink should not be stirred. :)

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Tuesday, August 23, 2011

Egg Rolls

I always thought Egg Rolls fell in the category of those complicated dished that should be left to the professionals, plus not to mention deep frying is really not one of my favorite past times in the kitchen so I always tend to leave that for Friday night takeout, but since it’s the First Day of school, I wanted to do something Fun & Easy for dinner, considering anything to get the kids hands dirty in the kitchen is a MUST in my house.

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Thursday, August 18, 2011

Cheesy Stuffed Shells

I love stuffed shells but not a big fan of ricotta cheese, but paired with a magnificent concoction of fresh herbs, garlic and parmesan cheese, makes this dish delightfully tasti & easy to make. My daughter Arianna is such a good helper in the kitchen, she even volunteered to stuff them.

Just toast up a batch of garlic bread and enjoy..

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Peanut Drops (Peanut Clusters)

Peanuts are known by many local names, including earth nuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. The term "Monkey nut" is often used to mean the entire pod ...but to us its just plain ole peanuts.

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Wednesday, August 17, 2011

The Blue Marlin

Blue Marlin
The Blue Marlin is popular in the Bahamas, Nassau in particular. The contributor found it at Blackbeard's bar inside the British Colonial Hilton on Cable Beach in Nassau, Bahamas.

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Fresh Cucumber & Tomato Salad

As a kid, I always loved cucumbers & some how it grew with me.  I mean whats not to love  ... its fresh, its simple & perfect for summer salads or accompaniment to grilled meat, fish or chicken.

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