Homemade remoulade/tarter sauce or your favorite store bought brand.
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
These can be made ahead, formed or not, for up to a day.
Last week I found myself at home instead of teaching a cooking class. That lead me to cook in my free time, obviously. Although I don’t have much photo proof to show you, I did indeed make some delicious food. Pavlovas with lemon curd, scallops with an herb chili oil, esquites (Mexican street corn salad) and crab cakes with a remoulade.
The crab cake recipe that I use (Andrew Zimmern) is the only one I need, ever. Super simple ingredients, not loaded with filler, it lets the crab shine. It’s delish!
Shawna and I hit the Del Mar races. I had some luck on my side… finally.
It was a fun day. The weather perfect, the views even better.
Our weather has been a consistent 77-80 degrees with humidity. Leaving us craving water in all forms.
We went to Mission Bay and the Plunge at Mission beach and then back to the bay. Seeking refuge in bodies of water.
I think it’s almost time for an adult poolside day. One where I’m not lugging snacks, chairs, boogie boards, water bottles and everything else that comes along with children. More like a good book and an adult beverage!
This pasta salad is truly addicting. When I read the ingredients for the dressing, I wasn’t expecting it to be as good as it was. Creamy, tangy, sweet and as spicy as you’d like depending on if you’re feeding adults or children…or adult children.
The girls and I made this again at home. I went a bit heavier on the heat by also adding some cayenne pepper. I thought about adding some bacon, but honestly it’s good as vegetarian side dish.
We had it for dinner, it’s just as good as the first time.
The next day, I tore some arugula and added it to the pasta salad. I suggest trying this too!
Cowboy Pasta Salad
1 lb. bowtie pasta
1/2 cup mayo
1/4 cup your favorite bbq sauce
1 tbs spicy brown mustard
1 tbs Worcestershire sauce
1-2 tsp of your favorite hot sauce
2 ears of fresh corn
2 cups cherry tomatoes
8 oz. cheddar cheese, grated
8 scallions, chopped
Salt and pepper, to taste
Arugula, if you want.
Bring a large pot of water to a boil. Cook pasta per box instructions, drain in colander.
Put cooked pasta in a large bowl and drizzle with evoo, so the pasta doesn’t stick together, set aside.
Husk the corn and cut kernels off the cobs. Add corn to pasta.
Halve the tomatoes, add to pasta.
To make the sauce, whisk the mayo, bbq sauce, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Add the sauce to the pasta, tomatoes and corn, toss to combine.
Finely chop the green onions, add to pasta. Top with the grated cheddar cheese.
We get to see Dave Matthews in less than 45 days, I think…. Math is not my strong suit.
With the Dead and Company being on tour and Dave has finally gone out to tour this summer, I can’t help but remember THAT DAY.
May 20, 1995
I went to Vegas to see the Grateful Dead. It was hot, I wasn’t old enough to gamble and I remember being so afraid of being dosed with acid. You laugh, but we heard that squirt bottles had been dosed with acid, sigh. I walked into the outdoor stadium, it was sweltering, people were selling cold fruit, and squirting people with “water”, I put myself into panic mode, ha! But, then….this band came on stage and that was that. I fell in love right there. Soooo, I can NOT wait to see him live again with my favorite person.
Last Saturday I asked the girls what they wanted for breakfast. Being that we didn’t have pancake mix (no I am not making it from scratch, eye roll). They branched out. One asked for avo toast and another, toad in a hole (egg in toast). Extra, or kids who still need to dip everything they eat in a condiment, now insert eye roll.
I made a very good scallop recipe.
You had me at spicy herb oil.
Reality check. We can combine all of the herbs, add in some salt and some spice and we could pair it with anything. Steak, chicken, fish, pasta….seriously you guys, it’s so flavorful, and fresh and perfect for summer.
To give this dish a more Asian influence, add 1 tsp of sesame oil to the herb oil mixture.
This recipe comes from Chef Tory Miller
Pan-Seared Scallops with Heirloom Tomatoes & Spicy Herb Oil
8 Jumbo Scallops
Salt, to taste
fresh ground pepper, to taste
2 Tbs Butter
1 Tbs fresh flat-leaf parsley
1 Tbs chopped fresh chives
1 Tbs chopped fresh mint
1 Tbs chopped fresh Basil
1 Tbs minced garlic
1 Tbs minced shallot
1 Tbs soy sauce
1 Tbs fish sauce
1/4 cup evoo
1 fresh Thai chili, thinly sliced
2 cups fresh, ripe cherry tomatoes
1 lime, halved
Pat the scallops dry with a paper towel. Season with salt and pepper.
Heat the oil in a skillet over medium-high heat. Add the scallops and cook without turning or moving until they start to turn brown around the edges. Add the butter to pan. When melted, use the butter to baste the scallops to complete the cooking. Do not turn the scallops. This whole cooking process should take around 5 minutes.
Remove from heat and set the scallops on a paper towel lined plate.
To make the herb oil, mix all the ingredients in a bowl and stir well.
Arrange the tomatoes on a plate. Season with salt and pepper. Add the cooked scallops and drizzle with the herb oil. Squeeze the lime juice over the entire dish.
A few months before our trip to Greece I landed a gig to teach a summer cooking class to kids. The days, times and location worked out brilliantly with our schedules. I was given all of the recipes for the cooking session, then I went shopping for the ingredients on the Sunday before class or that Monday morning. There is a Pavilion’s right near the school, that was so handy! The company dropped off bins full of the cooking utensils and tools I should need beforehand, so all I had to do was unpack the groceries and prep for the class.The plan was to teach two separate sessions, three weeks each. The first session was a cooking class the second was a baking class.
My cooking group consisted of 3 boys and 3 girls, ages 6-11 and they were awesome!
Each day we made two dishes/recipes. I would get to the site early and prep all of the ingredients (mis en place), the cooking equipment we would be using, and presented it on a table for easy accessibility. I wrote on each recipe card who was going to do what. Little Billy (names have been changed) will cut onions, Rose will grate cheese and so on and so forth. That way I knew that everyone was participating throughout the entire class. After a quick demo of what we were going to make and asking them about some of the ingredients, we dove in. I didn’t do any of the cooking, they did it all. I guided them, I handled the hot oven, any boiling water and the washing of knives, but other than that, they did it all. And man, they kicked ass!
The first week we made.
Gumbo, flapjacks, carrot casserole, porridge bites, egg casserole, spinach mac n cheese, Spaghetti with meatballs, and omelettes.
They were pretty good eaters. I will say that by the second week, one girl was begging to stop using onions, HAHAHA! I feel like every recipe called for onions.
When we were done with both dishes of the day, we sat down and ate together. I would bring in juice mix and they would take turns making a pitcher of lemonade or fruit punch, yes, of course it was sugar free, not my first rodeo lunatics. Then, if we had any free time before the class ended, we would play heads up or trivia or maybe just draw Whatever they wanted to do as long as it wasn’t swinging from the rafters or playing chase, boys, I am looking at you.
The second week we made;
Mash and gravy, meatball stroganoff, brussels sprout and parmesan salad, hot dogs with a veggie chili, Naan personal pizzas, macaroni and cheese and a fruit salad.
This pasta recipe, you guys, was soooooo good. I know it doesn’t look great and honestly when I read the recipe I wasn’t sold. But it’s good, guilty pleasure BBQ side dish good.
I will share the recipe.
The final week we made said pasta salad, pizza pockets, veggie sushi rolls and eggs with pico de gallo.
Yes, we did make it to Great Wolf Lodge in case you were wondering. It happened sooner than we originally planned for, aka turned into a spur of the moment situation. We decided to keep it a surprise from the girls. We told them that we were going to Grandma and Grandpa’s and that we were meeting them at the their pool. So the girls packed the night before and let me say, Kaili wanted to pack every damn thing, she wanted to give this and that to Grandma and I felt guilty as hell for lying. Come morning, we packed up the car and headed out. Passing our normal Laguna Niguel exit, luckily they didn’t notice with their heads in IPads. But when we got closer to GWL they meaning Shayne, realized something was off.
“Why did you say we were going to Grandma and Grandpa’s? Mom guilt.
We grabbed our luggage and off we went.
Our room was ready when we checked in, so we went and dropped off our stuff so we could get to sliding.
Averi’s birthday, her choice of bed. She chose the twin, no bunk this time.
We found a table to drop our shit, thankfully, that can be the biggest hurdle. If you can’t get there early, everything is taken.
We played all day.
The girls’ Paw Passes came with it all, ice cream, golf, arcade, yada yada yada. So around 6pm we went back to the room and changed and then went for ice cream.
Then they chose their stuffies, played games and then mini golf and then and then and then. For dinner, Averi wanted McDonald’s, sigh. We had it delivered (brilliance) which saved probably $125 for not eating at the resort.
The next morning we were up and down at the waterpark when it opened, easily grabbed a table and did it all again. Once the outdoor pool area opened, Shawna and I went out and had some adult beverages in the quiet sun.
Averi decided to brave the wave pool and boogie board before we went home, we were so proud.
Even though we missed the 5th graders promotion, we were lucky enough to have pictures and videos taken for us.
We took the girls to the fair as a graduation gift, an expensive one. Rides, rides and more rides, throw in some corn dogs and farm animals, we had a great time.
I got Kaili to go on my favorite drop ride with me. I also talked her into Gravitron, remember that one? That was our favorite when I was young, loud music and spinning so fast that you can climb the walls. The girls also loved it! All of us but Averi went on a ride that Shawna and I had been eyeing, we were surprised that K and S braved it with us. It was pretty intense and I think both of the girls considered tears, but once we were back on the ground they said it was fun!
Averi however wasn’t a fan of most of the rides, she screamed for the man to “STOP THE RIDE” when we went on the one that has the cars that travel in a circle and navigate a set of hills in the process at a high speed. We started backwards and she was NOT having it. She passed on most of the rides after that, braving a fun house here and there. Oh and she did the giant slide,
We spent the next few days at the pool flaunting their obnoxious pool floaties.
Shayne got an Avocado floaty but she was not in the mood for a photo shoot.
Now we are days away from July and we have two more family birthdays coming up, AND a Great Wolf Lodge stay. The fun continues.