Saturday, February 2, 2019

Super Bowl LIII - 2019

On the Menu
  • Traditional New England Crab Cakes
  • LA Tri Tip 
  • Traditional Boston Baked Beans
  •  Mama Guzman’s Strawberry Avocado Tostada

  Traditional New England Crab Cakes

Yield 8 large or 12 small


½ onion, diced
1 tablespoon grape seed oil
1 egg
⅛ cup grapeseed oil

⅛ cup organic soy milk - plain
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
½  - 1 teaspoon Tabasco sauce
1 teaspoon  Old Bay Seasoning
½  teaspoon fresh ground black pepper

1 teaspoon sea salt
1 cup panko bread crumbs
1 pound fresh lump crab meat, picked over to remove any bits of shell

¼ cup parsley, coarsely chopped
grape seed oil for frying


In a small frying pan, sauté onion in 1 tablespoon grape seed oil until onions are translucent.

Remove from pan to a large bowl and let the onions cool.

Using a whisk, beat in the grape seed oil, soy milk, Dijon mustard, Worcestershire sauce and Tabasco sauce until ingredients are well combined.

Add the Old Bay, black pepper, sea salt and panko.

Fold in the crab meat and parsley. Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes to allow the patties to set.

Film the bottom of a large frying pan with grape seed oil and heat the oil over medium-low heat.

Once the oil is hot, add the crab cakes and cook, undisturbed for 5 minutes or until the bottoms are brown. Then turn and cook until the second side is brown.

Remove from the pan and let drain on a plate lined with paper towels, to remove excess oil. Serve hot, with tartar sauce - recipe below.

  Tartar Sauce
Yield ¾ Cup


¼ cup grape seed oil

¼ cup organic soy milk, plain

1 small dill pickle, sliced

2 tablespoons white wine vinegar

1 tablespoon capers

2 teaspoons coarse grain mustard

1 tablespoon fresh dill

1 tablespoon freshly squeezed lemon juice

½ teaspoon sea salt

Freshly ground black pepper


Place all the ingredients in a food processor or mini chopper and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

LA Grilled Tri Tip
8 - 12 Servings
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.

Traditional Boston Baked Beans

Yield 16 – 20 Servings


2 pounds dried white or navy beans

½ cup unsulfured molasses

1 tablespoon plus 1 teaspoon dry mustard

½ cup packed dark-brown sugar

1 tablespoon plus 1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 large onion, peeled, and diced

1 teaspoon liquid smoke

5 cups water

Note: I’m substituting liquid smoke instead for 12 ounces salt pork or bacon


Soak the beans overnight in water in a large bowl. Make sure the water level is at least 2 or 3 inches above the bean level to allow for absorption. Drain in a colander and remove any debris, discolored beans or empty shells. Soaking overnight greatly reduces the cooking time required.

Heat oven to 300 degrees.

In a small pot over low heat, combine molasses, mustard, brown sugar, salt, pepper, onions, liquid smoke and 5 cups water. Bring to a boil and whisk until the sugar has dissolved. Remove from heat.

In a heavy oven proof pot with a lid, add the soaked beans then pour the molasses mixture over them, stir, and cover. The liquid should cover the beans by ½ inch. Add more water if necessary.

Place pot in oven to bake until the beans are tender, and the liquid has thickened about 6 hours. Check the beans every 45 minutes, adding more hot water to keep beans covered in broth at all times.

Once the beans are to your desired tenderness, remove from oven, adjust the seasoning with salt, pepper and molasses, if necessary. Since Navy beans are relatively high in starch, the sauce will thicken slightly as it cools.

 Mama Guzman’s Strawberry Avocado Tostada
Yields 4 Servings
2 large avocados, pitted and diced
1 pound strawberries, hulled and sliced
Juice of 1 lime
Juice of 1 orange
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon cayenne pepper
⅓ cup cilantro leaves, roughly chopped
4 small tortillas

Place avocados and strawberries in a large bowl and set it to the side.
In a small bowl, whisk together the lime juice, orange juice, olive oil, salt, garlic, onion, pepper and cilantro.
Pour dressing over fruit and gently toss until all ingredients are thoroughly covered.
Place tortillas on a sheet pan and warm in a 350 degree oven.
Top each tortilla with the fruit mixture and serve immediately. 

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