CRAB CLAWS CAKES

PORTIONS: 4      YIELDS: 12 crab cakes, ¼ cup each

INGREDIENTS

1 lb. crab meat claws

½ cup small diced sweet onions

1/3 cup small diced red peppers

¼ cup small diced celery

2 tbsp. chopped parsley

¼ cup chopped scallions

3 tbsp. mayonnaise

½ tbsp. Dijon mustard

2 beaten eggs

¼ tsp. ground black pepper

½ tsp. salt

1 cup Panko bread crumbs

METHOD

Weight, measure and cut all ingredients necessary for the recipe.

In a bowl, mix mayonnaise, Dijon mustard, beaten eggs, pepper and salt.

Add and mix in the rest of the ingredients.

Refrigerate for 1 hour to allow the bread crumbs to be moist.

Using a ¼ measurement cup, make 12 patties

Dip both sides of patties in Panko bread crumbs for extra crispness.

Fry crab cakes patties until golden brown. 

INGREDIENTS

1 lb. crab meat claws

½ cup small diced sweet onions

1/3 cup small diced red peppers

¼ cup small diced celery

2 tbsp. chopped parsley

¼ cup chopped scallions

3 tbsp. mayonnaise

½ tbsp. Dijon mustard

2 beaten eggs

¼ tsp. ground black pepper

½ tsp. salt

1 cup Panko bread crumbs

METHOD

Weight, measure and cut all ingredients necessary for the recipe.

In a bowl, mix mayonnaise, Dijon mustard, beaten eggs, pepper and salt.

Add and mix in the rest of the ingredients.

Refrigerate for 1 hour to allow the bread crumbs to be moist.

Using a ¼ measurement cup, make 12 patties

Dip both sides of patties in Panko bread crumbs for extra crispness.

Fry crab cakes patties until golden brown.

LOUISIANA REMOULADE SAUCE

INGREDIENTS

1 cup mayonnaise

2 tbsp. Dijon mustard

2 tsp. horseradish

1 tsp. Louisiana hot sauce

1 tbsp. chopped parsley

¼ tsp. garlic powder

1 tsp. paprika powder

¼ tsp. onion powder

¼ tsp. cayenne pepper powder

¼ tsp. ground black pepper

¼ tsp. thyme leaves

¼ tsp. oregano leaves

¼ tsp. basil leaves

METHOD

In a bowl, mix mayonnaise, mustard, horse radish, hot sauce and parsley.

In a coffee grinder pour the rest of the spices and pulverize the thyme leaves, oregano, and basil leaves.

Add and mix well the spices into the mayonnaise.

Serve with the crab cakes.

 

BROWN RICE WITH BABY BELLA MUSHROOMS

PORTIONS: 4

INGREDIENTS

¾ cup brown rice

1½ cups water

1 tbsp. vegetable oil

¼ cup diced onions.

2 tbsp. diced red peppers

1 diced celery rib

1 cup sliced baby bella mushrooms

¼ tsp. thyme leaves

¾ tsp. salt

METHOD

Heat up a small pot with the oil and cook onion, peppers and celery together. Do not brown it. Add and cook mushrooms until start sweating.

Add rice, water, thyme leaves, salt and mix. Cover and bring the water to a boil. Lower the heat and cook rice for approximately 40 minutes. Turn off the heat and let it rest 5 minutes before serving 

GRILLED B.B.Q. CHICKEN BREAST WITH CHIMICHURRI SAUCE AND BROWN RICE WITH CREMINI MUSHROOMS

B.B.Q. CHICKEN BREAST

PORTIONS: 2

INGREDIENTS

1 lb. chicken breast, boneless, skinless (2 chicken breast cutlets)

1/3 cup ketchup

1 tsp. smoked Spanish paprika

½ tsp. ground cumin

¼ tsp. ground black pepper

¼ tsp. onion powder

¼ tsp. garlic powder

1¼ tsp. salt

1 tbsp. vegetable oil

METHOD

In a bowl combine paprika, cumin, black pepper, onion powder, garlic powder and salt.

With the mix spices season the chicken breast on both sides.

Using a cooking brush, coat the chicken with the oil and let rest at room temperature for 1 hour.

Heat up a top stove griddle and cook chicken on both sides.

Coat the chicken breast with ketchup on both sides.

Serve with chimichurri sauce.

CHIMICHURRI SAUCE

INGREDIENTS

1/4 cup chopped parsley

1 tsp. dry oregano leaves

½ cup diced onions

¼ tsp ground black pepper

¼ tsp. cayenne pepper

3 minced garlic cloves

1 tsp. salt

¼ cup wine vinegar

1/3 cup olive oil

METHOD

Measure and cut ingredients for the recipe.

Mix in bowl the spices and refrigerate.

Serve grilled or roasted meats, fish and soups with chimichurri sauce.

BROWN RICE WITH BABY BELLA MUSHROOMS

PORTIONS: 4

INGREDIENTS

¾ cup brown rice

1½ cups water

1 tbsp. vegetable oil

¼ cup diced onions.

2 tbsp. diced red peppers

1 diced celery rib

1 cup sliced baby bella mushrooms

¼ tsp. thyme leaves

¾ tsp. salt

Method

Heat up a small pot with the oil and cook onion, peppers and celery together. Do not brown it. Add and cook mushrooms until start sweating.

Add rice, water, thyme leaves, salt and mix. Cover and bring the water to a boil. Lower the heat and cook rice for approximately 40 minutes. Turn off the heat and let it rest 5 minutes before serving 

BAKED BEANS

PORTIONS: 8

INGREDIENTS

1lb. northern white beans or navy beans

1½ qt. chicken broth

1 tsp. salt

6 slices bacon, cut in small pieces

1 chopped yellow onion

½ cup diced green peppers

6 tbsp. ketchup

2 tbsp. brown sugar

2 tsp. Dijon mustard

1 tsp. honey

METHOD

Check beans for any stones or dirt that could be in the package and wash beans with cold running water.

In a pot place the beans and cover the beans with plenty water. Leave the beans soaking in the water overnight.

Next day drain the water and pour in 1½ qt. chicken broth. Bring the liquid to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until soft. Drain beans and save liquid.

Heat up a dip pot at moderate temperature and brown the bacon.

Add onions and lightly brown the onions.

Add green peppers and cook for 2 minutes.

Stir in ketchup, brown sugar, mustard and honey.

Mix in the drained beans.

Add enough of the reserved beans liquid to keep beans moist.