The One and Only Crab Cake Recipe

Ironically, two days after I post about the only crab cake recipe one needs, I see this on Instagram.

So…. I figured it was a sign from the chef’s to post this. Honestly it’s so easy and delicious, you won’t look back.

*Recipe from Chef Andrew Zimmern

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce 

1/2 teaspoon hot sauce

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

Lemon wedges, for serving 

Homemade remoulade/tarter sauce or your favorite store bought brand.Walmart Logo

DIRECTIONS

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.

Cowboy Pasta Salad

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

Ingredients

1 lb. bowtie pasta

Olive Oil

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.

Directions

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.

Taste for salt and pepper.

Enjoy!

Cooking with Kids

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.

It was a great first round of cooking.

Pan Seared Salmon with Arugula and Avocado

Simple ingredients come together super quick in this recipe. The flavors of the peppery arugula, the buttery salmon and the acidic dressing, play very well together. Definitely a weeknight dinner to put on repeat.

I used Trader Joe’s Unexpected Cheddar in lieu of Parmesan, just because I wanted to. The addition of mustard to a vinaigrette acts as an emulsifier, and keeps the oil and vinegar together with a creamy consistency. Don’t forget to season your vinaigrette before dressing your greens.

Serves 2

Ingredients

2 Salmon filets, preferably wild

1/4 cup plus 3 tablespoons extra-virgin olive oil, divided

2 cups baby arugula

1 tablespoons fresh juice from 1 lemon, plus wedges for serving

1 tsp Dijon mustard

crumbled parmesan cheese (or any sharp cheese that you prefer)

1/2 ripe Hass avocado, pitted and cut into 1/2-inch cubes

1/2 tomato, chopped

Salt and Pepper to taste

Directions

 Pat the salmon filets dry with a paper towel. Season on all sides with salt and pepper. Heat 1/4 cup olive oil oil in a large skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium, medium low depending on your stove. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

While the first side of the salmon cooks, whisk lemon juice, remaining 3 tablespoons olive oil and the mustard in small bowl until combined. Season with salt and pepper.

Flip salmon and cook on second side for another minute or two, or to your desired doneness. I like my salmon close to medium rare/medium at 125 to 130 degrees.

Plate the arugula and top with avocado and tomatoes, dress with the vinaigrette. Crumble on your chosen cheese, place salmon on bed of salad and serve with lemon wedge.

Enjoy!

*Double recipe for 4 servings

Brown Buttered Scampi with Parmesan Cauliflower Puree

Does the original scampi recipe call for wine? I want to say no, and that we (cooks) added that later on in life, but I have no idea. I didn’t use wine in this recipe, just butter, garlic and some lemon. This dish comes together quickly and with only a handful of ingredients, most of it being fat, dairy and garlic, you’re welcome.

While I steamed my chopped cauliflower, I let the shrimp hang out in a bowl with olive oil, minced garlic, crushed red paper flakes, a teaspoon of lemon zest, salt and a tad of honey. I also started my browned butter. All I did for that was place the butter and garlic in a small fry pan over medium heat. After a few minutes, the butter starts to foam. Then it will begin to turn brown and begin to smell nutty, just keep an eye on it to not burn the garlic, take it off of the heat when you like what you see.

Once the cauliflower is fork tender, drain and toss into your food processor. Add some salt, to taste, about 1/4 cup of cream or half n half, two tablespoons of melted butter and about 1 cup of freshly grated parmesan cheese and puree. Taste and taste and taste again, I find that cauliflower, like potatoes always need more salt than we think. You can let that hang out in the processor until you are ready to serve, so it stays warm.

Meanwhile, heat a large-ish skillet over medium high heat and add a little olive oil. Toss in your shrimp and let cook for about 1 minute and when they start to get a little brown, flip and cook the other side for another 20-30 seconds or until cooked through.

Spread your cauliflower puree on a plate, top with shrimp and drizzle with that heavenly browned garlic butter. I garnished with micro parsley.

Dinner is served in under 30 minutes but now you have to find someone else to do the dishes because quick doesn’t always mean easy.

Lemon Talk

Our lemon tree is in full produce mode. I’ve always wanted a lemon tree for those moments when you randomly need a lemon but don’t have one. You know, maybe you decided to make a piccata dish or you wanted to make pesto. All you need is one lemon and clearly you don’t want to go to the store for one damn lemon, right? I used to visualize the neighborhood and picture which homes had lemon trees and then I may have helped myself to a lemon or two in a time of need (the tree would be in the front yard, I wasn’t hopping any fences you guys). Now that I have said lemon tree, I never have to buy lemons, but I’ve realized that I don’t use them very often.

The lemon tree was staring back at me probably wondering why I was neglecting it, I felt bad.

There is only so much you can do with an abundance of lemons. Lemonade, lemon bars, lemon cakes, lemon meringue pie, the list goes on. We still had cream cheese frosting in the fridge from Kaili’s birthday cake and I had puff pastry in the freezer, I didn’t see the harm in making lemon curd and then turn those three things into a lemon cream cheese danish.

This is the recipe I used to make the lemon curd.

INGREDIENTS

4 large egg yolks 

2/3 cup  granulated sugar

1 Tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice (about 2–3 lemons)

1/8 teaspoon salt

6 Tablespoons  butter, softened

 If you have a double boiler then pull that out. If not, like me, simply place a small heatproof glass bowl over a saucepan of simmering water you will cook the curd in the top pot/bowl. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

This can stay in the fridge for about 10 days.

Chicken Tortilla Soup

When it comes to Tortilla soup, there isn’t a right way or a wrong way to make it. You like what you like and as the master of your own kitchen, you get to decide how you want it. Tomatoeyy, creamyy, brothyy, chunkyy. I personally like a silky broth with bits of chicken and then topped with avocado, tortilla strips and cilantro. So that is what is what we have here.

I took a can of diced tomatoes, 3 garlic cloves diced, one small onion diced, and a diced serrano chili, and heated them in a pan with some olive oil. Once they were glistening like you are bathing in the Mexican sun, I tossed them into a blender, added 2 corn tortillas and 2 cups of chicken broth and pureed until smooth. I poured the blender mixture into my dutch oven over medium high heat. Next, I added 2 tablespoon of taco seasoning, and one more cup of chicken broth. I let that hang out for a few minutes and then threw in about 1 1/2 cup of shredded rotisserie chicken and let it simmer for about 15 minutes. The key is to keep tasting the soup as it cooks. Does it need salt, spice, acid? You are the only one who can answer that.

I added a tablespoon of sour cream and a 1/4 cup of chopped cilantro. Then I tasted it again for seasoning.

If you like what you have, ladle into bowls and garnish with avocado, shredded cheddar cheese, sour cream, tortilla chips, cilantro, a squeeze of lime and jalapeños if you like it spicy!

It’s good, multiple meals worthy of good. For someone who doesn’t love leftovers (raises hand), this one is solid.

Summer Shrimp Spring Rolls

Each time I make these, whether I use avocado or switch it up and add fresh mango instead, I can’t believe how good they are. So deliciously fresh with the bright flavors of the herbs. I tell myself that I am going to put it on menu rotation. Then I don’t, because life… But that really isn’t a reason, so I will do better.

I found that prepping all the ingredients and assembling the rolls earlier in the day is the way to go. Cover with a damp towel, put them in the fridge and then dinner is literally waiting for you.

Chrissy suggests serving these with a Thai sweet chili sauce and a hoisin sauce. BUT, the key to these rolls is Mrs. Teigen’s peanut sauce. You see, this peanut sauce is one of the best I have ever had, and it’s super easy to make. You shouldn’t have these rolls without the peanut sauce, but you can have the peanut sauce without the rolls, you can have the sauce with anything. I find fingers pair well, cold noodles pair well and spoons definitely pair well.

Ingredients for Summer Rolls
4 to 6 red leaf lettuce leaves
8 medium shrimp, peeled (fresh or frozen (thawed))
salt
1 ounce Asian vermicelli or rice noodles
8 large or 16 small basil leaves
8 large or 16 small mint leaves
1 medium carrot, cut into 3-inch long julienne strips
1 avocado thinly sliced
8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)

Ingredients for Peanut Sauce

1/2 cup creamy peanut butter

1/4 packed light brown sugar

5 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3 tablespoons soy sauce

1 1/2 tablespoon of Sriracha

1 tablespoon rice vinegar

If you are going to have the peanut sauce with the summer rolls, then start there. Add all of the sauce ingredients into your handy dandy blender or I like to use the magic bullet blender. After blending and tasting for seasoning, put it in the fridge until serving time. When that time comes, use warm water to thin the sauce to your liking.

For the Rolls:

Rinse the lettuce leaves and pat dry. Remove and discard the center ribs then slice in half so you end up with 16, about 3 inch long pieces. 

Fill a saucepan halfway with water and salt the water. Bring to a boil over high heat. Add the shrimp and cook until pink, about 2 minutes. Turn the heat to low, take the shrimp out of the pot with tongs or a slotted spoon and rinse with cold water, pat dry. Cut off the tails and slice lengthwise.

Place the rice noodles in the pot of still hot water to soften. Cook until soft. Remove and rinse in a colander under cold water. 

Create a workspace lined up with lettuce, herbs, carrots, avocado, shrimp and rice noodles. Fill a clean skillet or shallow bowl with warm water to soak the rice papers. Arrange a damp towel on your workspace. One at a time, dunk the rice papers into the warm water to soften. Remove from the water and run under cool water. They easily stick together, so the cool water is a good time to unstick them from themselves. Lay flat on the damp towel.

To assemble: place 2-3 shrimp halves pink side down about 1/3 from the bottom, layer over mint and basil, then avocado, then carrots, rice noodles, then lettuce leaves. Roll up like a burrito by pulling up the bottom, tucking in the sides, then rolling till the end. The rice paper will stick together sealing it shut. Repeat with remaining rice papers. 

If you aren’t serving these immediately, place them on a damp towel, and cover with a damp towel. They are fine hanging out in the fridge until you are ready. Serve with peanut sauce and Thai chili sauce.

Food and Music

I made a Thai Branzino recipe the other night and the results were so worth dicing 15 cloves of garlic.

The girls and I ran into our 99 Ranch Market for the fish, shrimp chips, pocky and green tea cookies… oh and a papaya that no one will touch but me. They don’t know what they’re missing.

I also found these rice crackers. I don’t know what they are called but from the picture we can guess.

I bought a variety pack for the girls, Shayne was the only taker and she loved them so we bought more.
This flavor (let’s call it chili) is really good. Not too spicy, sort of sweet….like a sweet and soy flavor with a tad of spice. Long story short, I need to buy more, I may have eaten them while the girls slept.

I also jumped on Dave Matthews Band tickets that went on sale Sunday, no hesitation. That is exciting, so very exciting. Kaili said that she wanted to go with us. I told her, the day she actually wants to listen to DMB, I’ll gladly take her to a concert. Then she followed up by asking me to take her to see BTS. The time is coming that we will be taking our tweens to a concert, what happened to these babies?

Speaking of music, I heard this song for the first time since, well before I had those babies, I am sure. I love Jason Mraz, I used to listen to this album every day.

Gouda and I watched the USWNT team win the She Believes Cup, and then the Galaxy won their season home opener.

Exciting soccer season ahead of us, I can’t believe it’s World Cup year. We are definitely wanting to watch a match in Vegas from the new downtown sports casino, who’s in?

February

It’s a big month you guys, BIG, HUGE! I have a birthday coming up and it happens to fall on an epic day this year. February 22, 2022 is on a Tuesday. A 2’s days. This will be known as Kim’s Two’s day.

I am not a huge birthday girl, I mean, it’s a fun excuse to go out and celebrate and we all love gifts, but it also comes along with getting older, sigh. This year though, I’m a little excited. My Two’s day is also national margarita day AND taco Tuesday. I mean, that’s fun right?

So, I made myself an early birthday treat.

Kaili and I polished them off in no time. Somedays it was dinner because that is allowed when it’s your birthday month.

Originally, these were called Creme de Menthe brownies, maybe they still are. The first time I remember falling in love with them was at a restaurant in the Stoneridge mall back in the 1980’s. I wish I could remember the name of the place. Anyhow, it was a restaurant that had the dessert options on a cart, and the waiter would wheel it up to your table so you could visualize what to drool over. Didn’t Bobbie McGee’s do that too? Someone from high school/Bay area, let me know please! Anyways, that was such a smart way to make sure the kids got dessert, parent’s had no chance.

Well, these were what I always ordered at whatever restaurant that was and they are delicious. I don’t know where we can buy Creme de Menthe or if it even exists anymore, but peppermint extract is a fine substitute.

I used this recipe and this recipe as a baseline for measurements. But I only use Ghirardelli 60% dark chocolate chips, for this and anything that calls for chocolate chips.

To make up for all the chocolate that I shoveled into my mouth…

I completed my 200th ride!! Fittingly with a 90’s pop playlist and my favorite instructor!

AND can we talk about the weather? I mean, it’s been fantastic. Nothing better than a winter tan.

We even broke out the slip n’ slide.

I think that wraps it up, I am off to make my babe a delicious dinner.

Can’t wait to share all of the fun Valentine/birthdays/margarita/ taco Tuesday fun that’s coming our way!