Mini Crab Cake Clubs

This past Saturday the girls and I rented a boat for the evening.  Everyone was to bring hors d' oeuvres for 7 to 8. These mini clubs were a well received addition to the party.

Yield: 14 mini clubs
Prep Time: 1 hour
Cook Time: 20 minutes

INGREDIENTS

For Crab Cake:
1 Egg
2 Tbsp Mayonnaise
1 Tsp Worcestershire
1 Tsp Dijon Mustard
1/2 Tsp Old Bay Seaoning
1/2 Cup Bread Crumbs
1/2 Cup Green Onions
1 lb Lump Crab Meat
10 to 14 slices of bacon
14 mini Kaiser Rolls or Croissants( if mini Kaiser Rolls aren't available,  use regular ones and use a 3 inch  biscuit cutter to make minis)
14 Plum Tomato Slices
14 Pieces of Butter Lettuce
14 lemon wedges

For Aioli:
1 Tsp Kosher Salt
1 Garlic Clove
1/2 Cup Mayo
1/4 Tsp Smoked Paprika
2 dashes Ground Cumin
White Pepper to taste

In a medium bowl, whisk the first 5 ingredients
Fold in crab, green onions and breadcrumbs
Cover bowl and refrigerate for at least a half hour

Using a mortar & pestal, grind the kosher salt and garlic until it forms a paste.
In a small bowl, whisk mayo, garlic paste and seasonings.
Cover and refrigerate aioli for up to a week.

Cook bacon in a large skillet, over medium heat as per package directions.
While bacon cooks, remove crab mixture from the refrigerator and form into 14, 1/4 cup pattys.
Remove bacon from pan and drain on paper towels.
Cook crab cakes in bacon fat or olive oil, about 2 minutes on each side or until golden brown. 

To assemble Clubs:

Cut kaiser rolls in half
Layer each side with aioli, a slice of lettuce, a tomato slice, a crab cake and a piece of bacon.
Place a decorative pick through the top of sandwich and garnish with a lemon wedge.

ENJOY!

Egg White Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Egg White English Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

 

 

 

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandiwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Lamb Hash

I was undecided about what I would make for dinner tonight.  I really wanted an omelet.  So I cut some peppers and onions and then realized that I was out of eggs.  Then I thought I would make lamb and roasted tomatoes but I had already ground up all of my lamb for burgers. So Lamb Hash it is!

Serves: 1 (Double recipe as needed)

Olive Oil
2 small Red Potatoes
1/2 Tsp Tumeric
1/2 Tsp Garlic Powder
Salt & Pepper to taste
I/3 lb Ground Lamb
1/4 Onion, Diced
1/4 Poblano Pepper, diced
1/2 Red Bell Pepper
4 Baby Portabellas, quartered

Heat oil over medium heat

Add potatoes and seasonings and stir to coat.

When potatoes are tender, add lamb and vegetables, stirring occasionally.

When lamb is cooked to desired doneness, remove pan from heat and serve.

Enjoy!

Deep Dish Pizza

Us Chicagoans take our deep dish seriously! As an "At Home Gourmet," I have always loved recreating my restaurant favorites. After lots of practice, I think my deep dish vegetable pizza is comparable to some of my favorites. You be the judge.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

My prepared deep dish pizza dough
Butter
1 Tbsp Minced Garlic
1/2 lb Whole Mozzarella, sliced
2 Tbsp Italian Seasoning
1 small Red Onion, sliced
1 cup Shitake Mushrooms, sliced
2 cups Baby Spinach
1 cup Mozzarella,  shredded

Pizza Sauce - Mix the following 7 ingredients & set aside:
6 oz Tomato Paste
8 oz Stewed Tomatoes
2 Tbsp Olive Oil
2 Tbsp Parmesan Cheese, grated
1 Tsp Minced Garlic
1/2 Tsp of each: Oregano, Basil, Salt & Black Pepper

Preheat conventional oven to 400°

Butter a 10 inch, enameled cast iron skillet or 10 inch, heavy metal baking dish

Press the prepared dough into pan and up the sides

Bake crust for 10 minutes and remove from oven

Sprinkle with minced garlic

Place whole mozzarella slices over garlic and sprinkle with1 tablespoon Italian Seasoning

Layer pizza with onion, spinach & mushrooms

Spread pizza sauce evenly over spinach.

Spread pizza with shredded mozzarella & remaining Italian seasoning

Bake for 30 - 35 minutes or until crust is golden brown

Serve with grated Parmesan & red pepper flakes.

Deep Dish Pizza Dough

Prep Time: 12 minutes
Rest/Rise Time: 2 hours
Yields: 1 12 inch crust

1 1/8 cup hot water
2 1/2 teaspoons Active Dry Yeast
3 cups flour
1/2 cup corn oil
2 1/2 Tbsp sugar
2 tsp Kosher Salt
Butter
Additional flour for handling dough

Pour warm water into a large mixing bowl.

Add yeast to water and let sit, until foamy about 10 minutes

Add the next 4 ingredients and mix until the dough pulls away from bowl.  If using a stand up mixer, with a dough hook attachment, mix for no more than 2 minutes. 

Butter a large bowl

Flour hands and form dough into a ball

Add dough to bowl, cover with plastic wrap and let rise for about 1 1/2 hours

Punch dough down and let sit for an additional 10 minutes.

Beef Fried Quinoa

Some of my favorite recipes have been accidents. I wasn't trying to make fried quinoa, but I'm glad I did. I purchased some liquid aminos as a soy sauce substitute, but I was a bit skeptical. It's an awesome substitute for soy sauce and it is gluten free, has no chemicals,  no preservatives, is certified NON-GMO and has no artificial coloring.

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes

2 Tbsp Olive Oil
1/4 cup diced onion
1/2 cup chopped Red Bell Pepper
1 Tbsp Minced Garlic
1 cup Quinoa
2 cups Gluten Free Vegetable Broth
1 Tsp Oregano
1/2 Tsp Paprika
1/2 cup frozen Green Peas
1/4 cup chopped green onion
1/4 cup Braggs Liquid Aminos
1 egg
1 cup cooked Shrimp, Chicken or Beef

In a large sauté pan, over medium heat add the 1st 5 ingredients to pan and stir for about 2 minutes.

Add next 3 ingredients. Stir to mix.

Bring mixture to a boil and cover. Reduce heat to low. Cook for 15 minutes or until most of liquid is gone.

Add green peas to mixture and steam for about 5 minutes.

Remove lid. Stir in liquid aminos.

Add egg to pan and stir until egg is cooked.

Stir in green onions and beef, chicken or shimp.

Serve with additional liquid aminos and enjoy!