Saturday, April 6, 2019

Sunday Dinner April 7, 2019

On the Menu
 


Louisiana Crab Cakes
6 Cakes

Ingredients
1 lb crabmeat
¼ cup green onions, chopped, fine
3 garlic cloves, chopped, fine
½ red pepper, chopped, fine
¼ cup parsley, chopped, fine
1 teaspoon dried thyme or 2 teaspoons fresh, chopped, fine
1 tablespoon Cajun Spice Mix [recipe to follow]
¼ teaspoon Tabasco or other hot sauce
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
¼ cup tomato puree or sauce
1 cup panko bread crumbs
1 teaspoon sea salt
¼ teaspoon black pepper
Finely ground cornmeal or flour
2 – 3 tablespoons grapeseed oil for frying [for all 6 cakes]

Instructions
With the exception of the cornmeal or flour and vegetable oil, mix all ingredients until everything is thoroughly combined.
Shape into patties and lightly coat each patty with cornmeal or flour then refrigerate for a minimum of 1 hour or overnight.
Pour 2 – 3 tablespoons of oil in a non stick skillet and heat to medium high.
Once oil is hot fry the cakes in batches 3 – 5 minutes on each side or until golden brown on each side.  
 

Remoulade Sauce
Yields 1 ½ cups

Ingredients
¼ cup Creole or whole grain mustard
1 teaspoon Cajun Spice Mix
¼ cup green onions, chopped
¼ cup parsley, chopped
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco or hot sauce
1 teaspoon sea salt
1 cup grapeseed oil

Method
Combine all ingredients except the oil in a blender or food processor and pulse once or twice until thoroughly mixed.
With the machine is running, add the oil in a slow steady steam, blending until the sauce is smooth and creamy.
Refrigerate until ready to use.


Cilantro Lime Grilled Yams
 8 Servings

Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.
 
Summer Kale Salad
4 Servings
Ingredients
1 bunch kale, chiffonade
1 apple, sliced thin
1 large carrot, shredded
2 tablespoons balsamic vinegar
1 orange juiced
2 tablespoon extra virgin olive oil
1 tablespoon grade B Maple syrup
1/2 teaspoon sea salt
1 teaspoon granulated garlic
1/2 teaspoon crush red chili peppers

Method
Toss kale, apple and carrots in a large bowl.
In a separate bowl, whisk together the dressing ingredients.  Pour over salad and let marinate at least 2 hours in the refrigerator before serving.