Authentic Maryland Crab Cakes

 

This recipe was a great use of our leftover crab after our homemade steamed blue crab lunch we all feasted on yesterday.  It's super easy and now our favorite crab cake recipe to date.  We've found that simplicity is key to the perfect crab cake.  We took direction from a couple of different recipes and our good friend, Pete, who like David, is originally from Maryland.  Any crab connoisseur knows the best steamed crabs and crab cake recipes originate from Maryland.  Pete made us the best crab cakes that David and I've ever tasted over 12 years ago, back when we all were neighbors.  Those crab cakes made quite the impression on us because we're still talking about how amazing those were.  I think we did a good job of trying to replicate Pete's recipe..so rich, but unbelievably delicious.


1 - 1/2 cups blue crab meat
11 saltine crackers (you can use Ritz crackers for an even richer, butterier tasting crab cake, however, we prefer saltines)
1 egg beaten
1 TBSP mayonnaise
1 tsp Dijon mustard
1/4 tsp Worcestershire
1/8 tsp Old Bay seasoning
salt  and pepper to taste
2 tbsp butter
Tartar sauce (recipe to follow)

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. 

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 4 crab cakes, an ice cream scoop helps make same-size servings.  Refrigerate for at least 1 hour. 

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.  Drain on paper towels and sprinkle a tiny bit of Old Bay before serving.  Garnish with tartar sauce, remoulade and/or lemon slices.


Tartar Sauce
1/4 cup Hellman's mayo
2 - 4 TBSP pickle relish
1 dash Old Bay
1 dash lemon pepper
1 dash celery seed
1 TBSP grated or finely chopped onion
1 - 2 dashes of Tabasco
juice and zest of 1/4 to 1/2 a lemon

Mix all the ingredients in a small bowl.  Cover and refrigerate for at least 30 minutes.


Remoulade
1/2 cup mayonnaise
2 TBSP chili sauce
1 TBSP Creole mustard
1 TBSP extra-virgin olive oil
1 - 1/2 tsp Louisiana-style hot sauce, or to taste
1 TBSP fresh lemon juice
1 dash of Worcestershire sauce
2 medium scallions, chopped
1 TBSP chopped fresh parsley
1 TBSP minced celery
1 clove garlic, minced
1/4 tsp chili powder
salt to taste
1/4 tsp ground black pepper

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery and garlic. Season with chili powder, salt and pepper. Cover, and refrigerate.

Grilled Garlic Artichokes with Wasabi-Mayonnaise Dipping Sauce

We had this at one of our favorite restaurants, Tei Tei Robata Bar, served with a fabulous wasabi mayonnaise dipping sauce.  We couldn't wait to try this on our own and when we did we were very pleased with it's outcome.  At Tei Tei they served their artichokes with a fabulous wasabi-mayonnaise dipping sauce.  Or it's equally as good served with a lemon butter as well.  Very rich in flavors and now this might be my favorite way of preparing artichokes.


6 small artichokes
2 lemons, quartered
1/4 cup olive oil
1/4 cup melted butter
6 cloves garlic, chopped
1 tsp salt
1/2 tsp ground black pepper
wasabi-mayonnaise dipping sauce or lemon butter (recipes to follow)

Fill a large bowl with cold water. Squeeze the juice from one lemon into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain.

Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil, butter and garlic; season with salt and pepper.

Brush the artichokes with a coating of the garlic sauce and marinade for at least 30 minutes.

Place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip and either or both of the following for a dipping sauce.

Wasabi-Mayonnaise Dipping Sauce

1 cup mayonnaise
4 tsp soy sauce
1 1/2 tsp sugar
2 tsp fresh lemon juice
2 tsp wasabi paste or 3 tsp wasabi powder

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

Lemon Butter

1 stick of butter
2 - 3 lemons
salt and pepper

Melt butter.  Add juice of 2 - 3 lemons depending upon size and your taste.  Stir in salt and pepper.

David's Easy, Individual Servings of Paella

Over the weekend David had the brilliant idea of making individual servings of Paella and to simply simplify what can be a very complex recipe.  He absolutely did that and more. What David prepared for us last night was the BEST Paella I've ever tasted...AND it couldn't have been any easier to prepare.  This is an exotic dish that is sure to please most everyone.  Thank you my sweet love for always sharing your creativeness with us all!

6 individual tin bowls, greased with a little olive oil

2 packages Vigo Saffron Yellow Rice 10 oz each
1-1/2 cups cooked chicken, shredded (a store-bought rotisserie chicken works well)
3 - 4 chorizo sausages, taken out of casings, browned with some chopped onion
24 raw shrimp, peeled and deveined (save the shells)
1/3 cup yellow onion, chopped
1/3 cup green pepper, chopped
4 cups chicken broth
12 saffron threads steeped in broth
Fresh parsley, chopped for garnish
Lemon wedges
Tabasco

Bring the saved shrimp shells to a boil in the chicken broth to help make a fish-like stock.  Simmer on low for 10 minutes or so.*

In the meantime layer the rice in the tin bowls, top with a little chicken, chorizo, onion, pepper and 4 shrimp, divided evenly into each bowl.  Pour stock over each serving, again dividing evenly.  Submerge 2 saffron threads into each serving.  Cover with  heavy foil and place on a grill preheated to medium.  Cook for about 30 minutes, keeping a close eye that the Paella bowls aren't browning too much and that the desired "crust" is formed.  Plate each serving by turning each tin upside down into a bowl garnishing with chopped parsley.  Serve with lemon wedges and Tabasco on the side.

*Usually when we make a stock of any kind we add a few whole pepper corns, a couple of whole cloves, a little chopped onion, celery, carrots and garlic.  But the point of this recipe is to make it easy, so this process can be ignored entirely. 

**You could freeze individual servings for up to 6 months to make for a quick-fix, homemade meal.

Sherri's Rocky Road Candy

This treat is a chocolate lover's dream come true!  I share this recipe with you that has been passed down from one of my sisters, Sherri.  I don't know that she knows this but I make RRC every Christmas.  It's super easy and is sure to cure any sweet tooth anyone might have.  Put RRC in pretty Christmas and holiday tins to give as gifts to neighbors, co-workers, etc...I sometimes double the recipe to make for bigger pieces of pure wonderfulness.  I share this recipe with lots of love and happy wishes to all of you for the New Year!!  BRING ON 2013!!!  God Bless you all!!

12 oz. Semi-sweet chocolate chips

14 oz. sweetened condensed milk

2 TBSP butter

1 - 10 1/2 oz. package tiny marshmallows (this is 5 - 1/2 cups and I usually don't use this much)

8 oz. unsalted roasted peanuts

Combine chocolate chips, condensed milk and butter over low heat until melted.

In a large bowl combine marshmallows and peanuts.  Add chocolate mixture.  Line a 9"x13" pan with wax paper.  Pour mixture into pan and chill for at least 2 hours.  Break into pieces or cut into small squares.

To a Happy New Year

Well, the holidays have come and gone and now comes the time in our lives when we make all of those wonderful New Year's Resolutions.  One of my New Year's Resolutions this year is to get back to my blog and share newly discovered recipes as well as old family classics.  David and I are as passionate about food as we ever have been and we look forward to stepping out of our comfort zone again and trying some creatively new and amazingly tasty dishes. 

In the meantime here's a brief background on what's been going on in the McQuaid household the last year...

Because we're complete gluttons for punishment, we adopted two lab puppies, Ryder and Layla, about a year ago. I've mostly been occupying my time with them and have not been very adventurous in the kitchen and therefore I haven't been blogging much at all.  Although, we're still cooking all the time, we've mostly been cooking up our family favorite comfort foods, like pho, roasted Cornish hens, cowboy steaks, homemade sushi, boiled crawfish, crab, or lobster, etc...  

As far as our kids go, Avery's loving life in college at CU Boulder and is thriving there...who wouldn't in such a cool town?  Cassidy continues college at Brookhaven and has admirably been working two jobs and saving money with the hopes of moving out on her own soon.  Dylan still enjoys playing  guitar and has been playing hockey for several months now, and it's amazing how quickly he's picked up the sport.  I respect how committed he is to always wanting to learn more.  With our nest quickly emptying, it's absolutely all the more reason to be celebrating life, family and friends.  What better way to do just that than with lovingly prepared food that we can all enjoy together.  

David and I cherish our date nights (or lunches) together where we will dine at Bolsa, Tei Tei, Javier's, Dalat, Ziziki's, Aw Shucks, Angry Dog or Herrera's to name a few favorites...there's definitely no shortage of incredible restaurants in Dallas.  Along with fabulous food, David and I will never tire of seeing live music, especially with the music scene in Dallas being so vibrant and diverse, so many great venues and so many great local bands.  

We're about to celebrate my beautiful Mom's 85th Birthday...she is truly an amazing lady.  She's still going strong, working out at Curves most everyday, she's always making us laugh and has the biggest heart of anyone I've ever known.  I want to be just like my Mom when I grow up.  :-)  In December David's parent's, Tom and Sara celebrated their 50th wedding anniversary with close family and friends traveling from as far as France and all over the US.  What an inspiration Tom and Sara are to us all.  The McQuaid's are such a special, tight-knit family because of the two of them and the love they represent.

As of November I landed a fabulous job with a fantastic team and I've met some really interesting people that will be my lifelong friends.  I'm so appreciative for this unique opportunity and to be a part of the revitalization of Downtown Dallas.  What an exciting time it is for our great city.  

Unfortunately with life there comes the heartaches as well.  I have to mention that this time last year we lost our beloved golden retriever, Bailey. What a beautiful friend and family member she was to us all and will be greatly missed...she will remain in our hearts forever.  RIP sweet, old, Bailey Boo!!

Words cannot express how proud I am of our family and all that everyone has accomplished!!  I love you all so much!!  Here's to a very Happy 2013!! xoxo

LIFE IS DELICIOUS!!  ~<3~

Crystal Egg Geodes

This is a fun craft for Easter that Cassidy made this year that I wanted to share and to have for future reference.  I saw this on Martha Stewart's website and couldn't wait to try this, knowing it would be something Cassidy especially would enjoy doing.  Although a bit time consuming with the drying and sitting times it's absolutely worth all of the effort.  Much to our delight these turned out beautifully.  It does require a lot of egg dye and especially A LOT of Alum powder.  The Alum powder is a pickling salt and can be found in the spice aisle at your grocery store.  For the best results, you need one individual container with each color of egg dye for each egg shell half and 3/4 cup of Alum powder per egg shell half and dye container.

As stated on Martha's website, "...this Easter craft from TV crafter Jim "Figgy" Noonan doubles as a science project, offering an opportunity to show kids the crystallization process at work. To make a fluorescent variation for Halloween, substitute the water and egg dye solution with Glow Water."

Tools and Materials:
Blown-out eggshell (Get the How-To)
Alum powder
White glue
Small paintbrush
Plastic or glass container
Egg dye (neon works great)
Hot water
Craft stick or spoon
Latex gloves
Drying rack or newspaper

Crystal Egg Geode How-To
1. Start by blowing out a large white chicken egg (Get the How-To) and splitting it in half, lengthwise. The egg can be cracked by striking it against a surface or cut with a small pair of scissors. Make sure the inside of the eggshell is clean and dry.

2. With a small paintbrush, apply white glue to the inside and cracked edges of each half of the eggshell and sprinkle with alum powder until completely coated. Set eggshell halves aside to dry overnight.

3. The next day, prepare your growing solution in a glass or plastic container by using a craft stick or spoon to mix 2 cups of very hot water (almost boiling) with an entire packet of powdered egg dye. Be sure to wear latex gloves to protect your hands from the dye. (Tip: Liquid food coloring can also be used to dye the geode -- 30 to 40 drops will adequately saturate the solution.)

4. Add 3/4 cup of alum powder to the hot dye bath and stir until completely dissolved. If there are remaining crystals in the bottom of the container, place the solution in the microwave for a few minutes to dissolve them. This will prevent alum from being drawn away from the geode.

5. Once the alum is completely dissolved, let the solution cool slightly (for about 30 minutes) and then submerge one of the dried, alum-coated eggshells in the growing solution, allowing it to rest on the bottom of the container with the inside of the shell facing up.

6. Set the container aside in a safe place overnight to allow the crystals to grow undisturbed. (Tip: The longer the eggshell is in the solution, the larger the crystals in the geode will be. Twelve to 15 hours will usually result in a perfect geode.)

7. The next day, remove the geode from the growing solution very carefully (as wet crystals are quite fragile), being sure to wear latex gloves to prevent the dye from staining your hands. (Tip: If you are not satisfied with the size of your geode crystals, return the geode to the growing solution and wait a day or two. As water evaporates from the solution, more alum will be deposited in your geode, increasing the size of the crystals.)

8. Place your geode on a drying rack or newspaper and allow to dry completely before handling.

9. To grow a second geode in the other half of the eggshell, simply re-dissolve the crystals remaining at the bottom of the growing solution in the microwave and follow the instructions above starting at step 5.

Additional Tips:
Geodes can be grown without using egg dye. The resulting crystals are clear to milky white, like quartz.

While large chicken eggshells are suggested in this process, larger eggshells can be used. Simply increase the size of the plastic or glass container and double or triple the amounts of dye (1 packet), alum (3/4 part), and water (2 parts) used to create the growing solution.

Resources
If you don't want to blow your own egg or would like to try a larger eggshell, pre-blown shells are available from The Eggery Place. Alum is available at most grocery or drug stores but can also be purchased online from Talas. Powdered egg dye is available from Surma: The Ukranian Shop.

Ready-made Crystal Egg Geode kits available from Professor Figgy's Fabulous Science Kits at professorfiggy.com.

Lamb Ragu on Fettuccine

I was trying to come up with a recipe that I could use lamb and pancetta because we cooked up gyros the night before and had an excess amount of the meat leftover.  I wanted to create a completely different dish and I found this recipe online on the Food Network....This is adapted from Emeril Lagesse's and was exactly what I had in mind.  


Don't let the word "ragu" throw you off.  When I told David I was going to make a ragu he was not too thrilled about the idea.  I asked him if he had ever eaten it before and he admitted that he hadn't and that it was the name that was so unappealing to him.  I convinced him to have an open mind and we were all pleasantly pleased with the outcome of this meal and highly recommend it.  Easy to find ingredients, easy prep and no complicated techniques.  This dish turned out very flavorful, rich and just spicy enough.  Flavors intensify after being refrigerated and make fabulous leftovers.  This would also be good served over mashed potatoes instead of fettuccine.  Serve with a salad, some good, crusty bread and pair with a nice glass of red wine and you have yourself a satisfying, hearty meal.

4 TBSP olive oil

1/4 lb pancetta or bacon, cut into small dice

1 1/2 lbs lamb (may substitute wild boar shoulder, venison or pork), cut into 1/2" cubes

2 TBSP Essence, recipe follows

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

1 lb portobello mushrooms, stems removed, wiped clean, and chopped

1 TBSP minced garlic

1 cup dry white wine

1 (14 oz) can diced tomatoes and their juices

2 TBSP tomato paste

1 cup dark chicken stock, or chicken broth

1 tsp salt

1/2 tsp freshly cracked black pepper

1 TBSP chopped fresh sage leaves

1 TBSP chopped fresh thyme leaves

1/2 cup heavy cream

1 lb dry fettuccine

Minced fresh parsley, garnish

Freshly grated Parmesan, topping

In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with the Essence, and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.

Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.


Essence (Emeril's Creole Seasoning):

2 1/2 TBSP paprika

2 TBSP salt

2 TBSP garlic powder

1 TBSP black pepper

1 TBSP onion powder

1 TBSP cayenne pepper

1 TBSP dried leaf oregano

1 TBSP dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup

Rebel's Prime Rib

 
This recipe is courtesy of a friend that I went to elementary school with.  Thanks Rebel for sharing...our rib roast turned out amazingly juicy, tender and perfectly cooked.  


We began our feast with my Mother-In-Law, Sara's classic caesar salad.  We served our prime rib with yorkshire pudding, mashed potatoes and brown gravy.  I always am sure to make plenty of gravy because everyone in our family loves to smother our meat, yorkshire and potatoes with the gravy.  This is a perfect dish for any special occasion and holiday.


Start with a bone-in rib roast 1 1/2 to 2 lbs per person if you want leftovers.  Which, by the way makes for yummy soup or sandwiches.  Bring roast to room temperature for 3 hours at least.  Rub entire roast with butter; cover with pepper, garlic powder, thyme and Kosher salt.  Preheat oven to 500 degrees; roast the prime rib on a rack for 15 minutes, then drop oven temperature to 325 degrees and cook another 15 minutes per pound for medium rare, basting frequently.  The thermometer should read 120 - 125 degrees.  It's always a good idea to check the temperature 30 minutes prior to taking out of the oven, as each oven varies.  Let the roast sit covered with foil for 20 - 30 minutes on the counter before slicing.  It's a perfect roast every time.

Seafood and Chorizo Paella

I've always been intrigued by Spanish cuisine like tapas, but we especially love paella.  It's so versatile too, you can combine all kinds of different combinations of fabulous flavors.  Originally paella was made with chicken and rabbit and was made with a variety of garden vegetables. Today, there are thousands of varieties of paella.  Typically we make our paella with a cut-up roasted chicken, chorizo slices, shrimp and mussels.  This version we went heavier on the seafood and left out the chicken.  David combined a few recipes and he came up with this amazing dish.  A true seafood extravaganza with great, authentic flavors. 

1 1/4 cups of Spanish Bomba rice
4 cups of chicken stock (or fish stock)
1 cup of white wine for the paella
3/4 cup of white wine for the mussels and clams
1 TBSP saffron threads
30 mussels*
20 clams*
15 large prawns or shrimp
3 large lobster tails, steamed or boiled
1 onion
3 stalks of celery
6 garlic cloves
1 1/2 cups Spanish chorizo sausage, thinly sliced
1 cup frozen peas, defrosted
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
olive oil
lemon wedges

Finely chop the onion, celery and garlic. Scrub the mussel shells, and de-beard*.  Scrub the clam shells.  Peel the shrimp, and de-vein if required.  Discard any mussels or clams that have broken shells, or are open and don’t close up tight when you scrub them.

In a small pan warm the stock over a low heat.

Put the saffron threads in the cup of white wine, and let it infuse for at least 10 minutes.

Heat the paella pan over medium heat and add two tablespoons of olive oil.  When the oil is hot add in the onion and celery.  Cook until onions are translucent, about 10 minutes.  Add in garlic, and cook for another minute.  Stir in the rice, and let it absorb some of the oil.  Add in the chorizo.  Turn up the heat and pour in the white wine.  Let this boil for a minute, and then add in most of the stock, stirring well.

Let this boil gently for 5 minutes.  Add in the prawns, and cook for a further 15 minutes.  You will want to gently stir this from time to time, to make sure everything is heating evenly.  If it looks like the rice is absorbing all the stock too early, before the 15 minutes is up then add a little more in.  Stir in the peas.

For authentic paella you want to stop yourself from stirring the dish during the last half of cooking.  Authentically the best paella has a crust on the bottom of the rice, where the rice is in contact with the pan.  This is only achieved through not stirring.

With a few minutes to go in the cooking process, put a large pan over a high heat.  Add in the 3/4 cup of white wine and get it boiling.  When it has reduced by about half, toss in the mussels and clams.  Cover with a tight fitting lid and turn the heat down to medium-high.  These will take about 3 minutes to steam open.  You should be able to hear them pop open.  Discard any mussels or clams that haven’t opened.

Arrange the lobster, mussels and clams in the paella, sprinkle with the basil and parsley.  Let everything sit for a few minutes to heat through and to let the flavors meld together.  Serve with the lemon wedges.

*A few notes on buying and cleaning mussels and clams:

A lot of fishmongers really don’t store mussels and clams well.  Mussels should be kept in lots of ice, not just sitting on a bed of them.  Take a good look at them...they should be closed.  If they're open, they're not good and should be discarded.

Clams can bet kept on ice for a little bit, but should ideally be kept in moving water, at a specific salt level.

To clean a mussel...first inspect the shell for any visible damage.  If it is cracked, or is open and doesn’t close when you tap it discard those as well.  Gently scrub the shell removing anything that is crusted on.  With a firm yank pull off the beard of the mussel, the hairlike bit sticking out of the shell, if one is still attached.

To clean a clam simply scrub the shell.  Again discard any that are open or damaged.  Clams have much thicker shells than mussels and the likelihood of damage is minimal.

It's best to buy mussels and clams on the same day you wish to eat them.  As soon as you get them home, take them out of their bags and put them in a bowl with lots of crushed ice.  Put in the fridge and drain the bowl of any melted ice every few hours.