Cous Cous (North Africa)

     In cooking as in life we should always acknowledge the value of a second chance.  I can honestly say that every time I have made something new there has been something that has gone wrong.  I think this is why I have the crash test rule, where I make the same dish the week before intended to make sure that I can do it right. 
     A great example of the second chance recipe is my experience with Couscous.  When I first tried the dish it was something between the Shanghai Lianhuanan Road building collapse and Chernobyl.  It was this soggy mess of shellfish and vegetables which I swore off from the first bite.
     Later on a friend of mine who works at a restaurant served me a breakfast Couscous which I could not stop thinking about after just looking at it.  It had apricots and yogurt and just blew my mind to where I had to give Couscous a second chance.
      Now I know that if you have seen Couscous you probably though it was some type of rice.  What is actually is is little pieces of semolina flour rolled into pasta pellets.  The pasta pieces are then cooked either by steaming or pouring boiled water/broth over them. Traditionally shellfish and vegetables are added to the mixture before serving. 
      My recipe for Couscous takes this North African dish and flavors it with the fruits of the Caribbean.  Mango juice is heated with grated ginger and orange peel and then mixed with fruits which is all combined with the Couscous. 

Tropical Breakfast Couscous

4 cups mango juice

1 tablespoon grated ginger

1 tablespoon grated orange peel

2 cups couscous

4 cups assorted berries (strawberries, raspberries, blueberries, etc), plus extra for serving

2 tablespoons golden syrup

 

In a medium sized saucepan bring the mango juice, ginger and orange peel.  Bring the mixture to a boil.  Place the couscous into a large bowl and pour the juice mixture over it.  Cover the bowl with plastic wrap and set aside for 5-10 minutes. 

 

Once the couscous has cooked through break up the chunks with a fork.  While mixing add the berries and gently fold in.  Divide into each individual bowl and top with the remaining berries.  Drizzle with the syrup before serving.

 

Serves 6

 

 

 



Spätzle ( Eastern Europe)

      Known by many names this side dish is a mix between a dumpling and a noodle.  Typically there is three ingredients; flour, salt and flour.  The sticky dough is then separated into penny sized drops which are then boiled until the Spätzle rises to the surface. 
    When I originally learned how to make a Spätzle it was from my grandmother who made them in the traditional way.  Now when I say the traditional way, I mean the method of using two spoons over a pot to separate the dough.  If you are doing this by yourself it can become rather maddening. But if you have a few good cooks around the pot it gives you a good time to catch up.   But do not fret, many different makers of culinary devices usually create Spätzle presses or graters which make quick work of the process.
     Spätzles go with so many dishes from chicken paprikash to vegetable soup, but what I really love is a batch of Spätzles with beer gravy.  The recipe goes great with pork or beef complementing the heartiness of the meal. 
     

Spätzles with Beer Gravy

2 cups flour

4 eggs, lightly beaten

1/3 cup milk

1 tablespoon minced garlic.

2 tablespoons butter

2 shallots minced

2 tablespoons flour

1 bottle dark beer (lager)

1/2 cup beef stock

Salt and Pepper to taste.

 

In a large bowl mix together the flour, eggs, milk and garlic.  Continue to mix until the dough is sticky.  

 

Bring a 2 quart saucepan of salted water to a boil.  Either use the traditional method which was listed above, or use a well greased spätzle maker.  Drop the spätzles into the boiling water making sure not to overcrowd the pan.  When the spätzles rise to the top of the pan then skim them off of the top of the water.  Place in a large bowl until ready to serve.

 

In another sauce pan melt the butter and use to saute with the shallots.  Place the flour into the pan and stir together to create a rue.  Cook the rue in the pan just until browned. Pour the beer and stock into the the pan stirring constantly to avoid any lumps in the gravy.  Bring to a boil and reduce the heat allowing to simmer for 5-10 minutes.  Add the salt and pepper at this time.  Serve immediately.


Serves 6
 

 

Chili (United States)

      Very little is known about where this stew came from.  But what we do know about chili is that it didn't come from Mexico.  As many in the Culinary world have stated "If Chili came from Mexico, then why can I only order it off a room service menu?". 
      Although the spice is Mexican in origin, the dish is a product of the culinary movement called 'Tex Mex'.  Chili peppers mix with ground meat, onions, and water which is then boiled over a low flame until the flavors meld till spicy meaty goodness is achieved.  If you are living on a budget then this is a great staple for your kitchen as a 2 gallon pot of chili usually only will cost you about $10.00.
      I think this is why I love the idea of a "Chili Dump".  Now for those of you who took a second glance at the word in quotations and said to yourself "What did he do to that chili?" allow me to explain. A Chili Dump is a fun dinner party for the fall where every guest brings their own version of chili.  Upon arrival the different batches of chili are thrown into a large stock pot and cooked over a low flame allowing the flavors to meld why everyone exchanges in conversation.  The end result is a pot of chili that is a mesh of all of the flavors which usually better than what you started with.  It's also a really good excuse to get together with people before the holiday season turns you into a crazy person. 
      Now I tend to favor a bit of spice when I eat chili, which is why I use chipotle peppers.  My Chipotle Chili is made to feed a crowd and freezes well so one batch is going to last you for a while.  That said make a batch and get ready for a long battle with a brisk fall and chilly winter.

Chipotle Chili

 

5 tablespoons extra virgin olive oil

2 pounds ground beef

3 pounds ground turkey

2 large red onions finely diced.

2 cans (7 ounces each)chipotle peppers in adobo

1 can (7 ounces) tomato paste

1/4 cup minced garlic

2 tablespoons cider vinegar

3 cups frozen corn

2 bunches cilantro minced (about 1 cup)

2 cans (13 ounces each) pink beans

7 cups chicken broth

4 cups water

2 cans (12 ounces each)  crushed tomatoes

salt and pepper to taste.

 

In a dutch oven heat the oil.  Brown the beef and turkey in the dutch oven until both are cooked through.  Drain the meat and place in a 2 gallon stock pot. 

 

In the dutch oven saute the onions and garlic until they both become translucent and fragrant.  Add in the peppers and tomato paste and saute for two minutes.  Pour in the vinegar and allow to cook for an additional minute.

 

Pour the pepper mixture and the remaining ingredients into the stock pot with the mean and cook over low heat for 90 minutes.  Serve immediately or allow to cool and place in separate containers to freeze.

 

 

Serves 10-15

 

 

Philly Cheesesteak (United States)

      Let's be honest, when you here the names ' Cocky Joe Lorenzo' and 'The Olieveri Brothers' you might think that I was talking about the characters in some Mafia drama, not the inventors of one of the most famous sandwiches on the east coast. 

    But, that is what is funny about the culinary world, is that an innovation can come from the most unlikely of places.  The Philly Cheese steak is one of those foods which once you crave, no other food with suffice.  Thinly sliced pieces of steak, sauteed with onions and peppers, then stuffed into a hoaggy role before being topped with provolone cheese.
     Now originally I was not a fan of this Pennsylvanian import, partially because of my die hard loyalty to the Cleveland Browns, which requires that you cringe any time something near to Pittsburgh is mentioned.  But more so for the fact that my first cheese steak was a bit of "Mock Cheese Steak." 

     While in college one off my friends decided that she would treat me to dinner.  She maid her mothers 'Moc Philly' which was a concoction of these frozen meat slices called 'Steakums', 'Frenches Fried Onions', green peppers, 'Cheese Wiz' all stuffed into a hot dog bun.  After two bites I excused myself from the table and purged for the sake of my arteries.
    
      Two lessons learned that day.  The first is that you can always blame it on the alcohol.  The second never trust the word 'Moc'.
   
      After the ulcers from the 'Mock Philly' had healed I did experiment with the sandwich until I found the actual healthy versions of the Philly Cheese Steak.  A word to the wise foodie, if you can not find Alfalfa use a small green such as baby spinach. 

(If you are packing this sandwich away for later, please do not add the mayo until later. Pack a plastic butter knife a small container or the juices from the steak will mix with the mayo and disintegrate your bun.)

Philly Cheese Steak.

1 medium sized flank steak (about 2 pounds)

1/4 cup olive oil

1/4 cup red wine vinegar

Salt and Pepper to taste

1/2 cup green peppers, sliced

1/2 cup onions cut into rings

12 slices provolone cheese

4 pretzel sub rolls

1/2 cup alfalfa sprouts

mayonnaise (optional)

Using a kitchen mallet tenderize the flank steak until the meat has flattened slightly.  In a large zip lock bag or meat tenderizer combine the flank steak oil vinegar and salt and pepper and marinade for up to 4 hours or overnight. 

Place the flank steak onto an oiled grill pan and cook 8-10 minutes on each side or until well done.  Cover the steak with aluminum foil and set aside to rest. 

In a medium skillet saute the peppers and onions.  Saute the vegetables until golden brown.  Slice the meat into 1/4 inch slices.  If using the mayonnaise spread a thin layer on the bottom bun.  Top the bun with the slices of meat then the peppers finish with the cheese and alfalfa.  Serve immediately. 

Serves 4.



Dulce de Leche (South & Central America)

      Move over Caramel, Dulce de Leche is the true king of the dessert toppers.  This cooked cream, literally meaning 'Milk Candy', has been flavoring desserts in the Latin culinary world since about the 19th century.  It was originally used as a topper for cakes and a flavoring for coffee, however when it came to the U.S. it almost immediately became the new topper for ice cream.
      Now most people are surprised when I tell them this, but Dulce de Leche only requires one ingredient.  No that is not a typo, all that you need is condensed milk you bake it in a water bath and voilà.

Dulce de Leche

2 cans (12 ounces each) sweetened condensed milk

In a medium sized pan or kettle bring water do a boil (it usually is about 5-6 cups).  Pour the condensed milk into a 9 inch glass pie plate.  Place the pie plate into a 9 x 13 pan.  Pour the boiling water into the pan just until it is about halfway up the sides of a pan. 

Cover the 9x13 pan with aluminum foil and place in a 350* oven cook for 10-15 minutes or until the milk has turned golden brown and has thickened.  Remove from the oven and scrape the contents into a bowl.  Give the dulce de leche a quick whisk.  Place in an airtight container or sanitized jar and store until ready to use.

Makes about 2 1/2 cups. 



Floating Islands (France)

    Well my friends, today marks the momentous hundredth birthday of the ever famous queen of French Cooking the late and great Julia Childs.  Of all of my idols in the culinary world, she is one of my all time favorites.  In fact, hers was the first cook book which I had ever read.  I remember being a 10 year old in the cookbook section of my local library reading her recipes with as much enthusiasm as if I were reading a canonized epic.  She had a way with her words that the rest of us fail to mimic and she will always be remembered for it. 
      My all time favorite find in Julia's 'Mastering the Art of French Cooking' was her recipe for floating Island's, or as the French call them "Ile flottante".  Beautiful poached meringues swimming in a sea of Creme Anglaise then drizzled with caramel sauce.   Floating Islands just has an excellence to it's simplicity, much like the little black dress.
     Now although I love Julia's version of the recipe, I gave it yet another one of my ethnic twists back when I was in college.  Rather than have the white meringues against a white background with a hint of color from the caramel; I gave the dish a chocolaty spin with a cinnamon anglaise which is then drizzled with Dulce de Leche (recipe available in the blog of the same name).  Bon Appétit!

Chocolate Floating Islands

8 egg whites

pinch of salt

1 cup sugar (divided)

1 tablespoon unsweetened coco powder

4 egg yolks

2 cups milk

1 teaspoon vanilla extract

2 teaspoons cinnamon

1 cup hazelnuts, chopped

Dulce de Leche

In a large bowl beat the egg whites and salt together until the mixture begins soft peaks.  Slowly add 3/4 cup of the sugar beating well after each addition.  Continue to beat until the egg white become very stiff fold in the coco powder.  Place the meringue mixture into a pastry bag fitted with a star tip.

Bring a large pot of water to a boil then reduce to a gentle simmer.  Pipe a mound of the meringue mixture onto a metal spatula then using a knife or another spatula slide the meringue into the hot water.  Poach the meringue in the water for about 2 minutes then flip it over to continue poaching for another 4 minutes, then remove from the water and set on a wire rack to dry.  Repeat the process until you have 12 meringues. 

While the meringues dry, beat the egg yolks with the remaining sugar.  In a medium sized pan, scald the milk and add it to the egg mixture in a slow steady stream.  Whisking constantly to prevent the eggs from cooking to much.  Place the bowl over a pot of boiling water to create a double boiler.  Cook stirring constantly until the cream begins to thicken and coats the back of a spoon.  Remove from heat and allow to cool.  Whisk in the vanilla and cinnamon and set aside. 

Place the chopped hazelnuts in a skillet over medium heat and toast for at least 5 minutes, do not allow to over brown.

To assemble spoon a portion of the creme anglaise onto the plate.  Place two of the cooked meringues onto the sauce.  Sprinkle the chopped hazelnuts over top.  Finish with a drizzle of the Dulce de Leche.  Serve immediately.

Serves 6

Eggs Benedict (United States)

      I always wonder where the idea of brunch came about.  My theory is that a certain someone woke up after a long night of drinking and tried to get breakfast at two in the afternoon.  So in order to make the waitress agree he gave it a catchy name.  No matter how it came about, I love this honorary meal time because it spawned one of my favorite egg dishes... Eggs Benedict.
      Now there is a long going war concerning the true originator of the first Eggs Benedict.  Delmonico's on Beaver Street and the Waldorf Hotel on Park Avenue both have claimed that there chefs created the dish.  No matter the maker, the dish is a true example of the American melting pot.  An English muffin toasted and topped with a slice of Canadian bacon and with a nice drizzle of French hollandaise sauce; Now that is the true American spirit.
      My version of Eggs Benedict is an omage to my dream of having breakfast at a steakhouse.  I take a piece of tenderloin wrap it in bacon then grill to perfection.  I then placed this and the poached eggs over a toasted sour dough roll.  Then for the topping I switch out the Hollandaise for a Bearnaise sauce which is a signature for any good steak.
      A note to all who are trying to make this dish for a special someone.  Poaching eggs is not easy if you have never attempted this before.  It is a process which many tend to screw up.  If this is your first time then use a measuring cup.  Place the eggs in the cup and gently flip the egg into the boiling water.  Afterwards quickly use a wooden spoon to push the white over the yolk.  After a few minutes you will have a gently poached beautiful egg.

Steak House Eggs Benedict

1/2 pound beef tenderloin

1 pound bacon

8 eggs

4 sourdough rolls

1 large bunch of tarragon

1 shallot finely chopped

1/3 cup white wine vinegar

2 egg yolks

3/4 cup butter, cut into small cubes

Slice the tenderloin into 4 equal pieces.  Using mallet tenderize the meat so that it will cook more evenly.  Wrap each in two slices of bacon and set aside.  Heat a large skillet and drizzle with olive oil.  Cook the tenderloins until the beef is medium, at least 10 minutes. 

Cover and allow to rest while you prepare the rest of the dish.

Bring a pot of salted water to a boil.  Place the eggs two at a time and cook for 2-3 minutes until softly poached.  Remove from the water and set aside.

Slice the rolls in half brush with olive oil and toast over a low heat.

To prepare the sauce remove the most tender leaves from the tarragon and finely chop the leaves, set aside. Roughly chop the tougher parts of the tarragon and place in a small sauce pan with the shallots, vinegar and bring to a simmer. Simmer the mixture until it has reduced to about a tablespoonful. Pass the mixture through a fine mesh sieve to remove the tough pieces of tarragon.

Bring a small saucepan of water to a boil, and place a heatproof glass bowl over top to create a double boiler. Whisk the egg yolks with the tarragon reduction, continue to whisk until the mixture begins to thicken. Add the butter a piece at a time and whisk it until the sauce is begins to thicken further. Add in the finely chopped tarragon leaves and mix with the dash of pepper.

To assemble place the bottom of the roll onto a plate, place the tenderloin on top, top with two of the poached eggs drizzle the sauce over top, finish the top of the roll.  Serve immediately.

Serves 4



Fisherman's Pie ( England)

      Also known as 'Fish Pie', this is another dish which is called a pie in the British Isles yet involves no actual pastry.  Like the popular Sheppard's Pie the dish is a mixture of meat cream and vegetables, which is covered with mashed potatoes and baked. 
      Where most prefer this savory pie as a way to chase away the cold winter blues, I actually prefer to serve this as a quick dinner option at any time of the year.  I do use spinach in the mashed potato topping, mostly because it adds a pop of color without overwhelming the other flavors.  But if you are not a fan of cooked spinach.

Anytime Fisherman's Pie

1 pound russet potatoes, cubed

3 tablespoons cream

1 egg lightly beaten

4 tablespoons butter

1/4 cup baby spinach, ruffly chopped

1/2 cup grated cheddar cheese

2 pounds skinless cod or haddock fillets, cubed

1 1/2 cups milk

1 onion, minced

1 garlic clove, crushed

2 tablespoons all purpose flour

2 tablespoons lemon juice

1 cup sweet peas

1 tablespoon chopped dill.

In a large pot of salted water boil the potatoes until tender.  Drain and then mix in the cream mash well so that no lumps are left.  Allow the mixture to cool slightly before proceeding.  Mix in the egg.  In a small skillet melt 2 tablespoons of the butter wilt the spinach in the butter.  Add the spinach to the potatoes mixture and mash in.  Add in 1/4 cup of the cheddar cheese to the mixture.  Set aside.

In a large skillet place the fish and cover the milk.  Bring the mixture to a boil and then reduce then cook for 2 minutes or until the fish is opaque and flaky.  Place the fish into a 1.5 liter casserole and reserve the milk. 

In a saucepan melt the remaining butter and saute the onions and garlic for 2 minutes.  Stir in the flour and cook until pale and bubbling.  Remove from heat and mix in the reserved milk.  Return to the heat and stir constantly until it boils and thickens.  reduce the heat and simmer for 2 minutes.  Add the lemon juice, peas and dill.  Pour the mixture over the fish.  Spoon the topping over the fish and top with the remaining cheddar.  Bake in a 350 oven and bake for 35 minutes or until golden brown on the top.  Serve immediately.

Serves 4



Chicken Mole (Mexico)

     My grandmother always had a wonderfully racist statement.  "If it is Hispanic and requires the entire contents of your pantry, then it is probably Mexican."  One of the best examples of what she was talking about is in Chicken Mole.
      When going into the pot, the mass list of ingredients seems like a hodge podge.  Raisins, almonds, chicken stock, chocolate, chicken, anise, chili peppers; they all seem like the ingredients to a really weird cake more than a Hispanic entree.  But then when the sauce is at a rolling boil the flavors just meld and the taste is just out of this world. 
      When I make a chicken mole I tend to make enough to feed a crowd, mostly due to fact that once made,the chicken can be shredded and placed in warm tortillas and be served as enchiladas on a later date.

Chicken Mole

10 chicken breast, boneless skinless

4 cloves garlic, finely  chopped

3 medium tomatoes, peeled seeded and finely chopped

3 jalapeno peppers, seeded and finely chopped

2 medium onions, coarsely chopped

1/2 cup raisins

1/4 cup ground almonds

2 tablespoons chili powder

2 tablespoons sesame seeds

1 teaspoon anise seeds

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon coriander

1/4 teaspoon black pepper

3 1/2 cups chicken stock

1 square unsweetened chocolate

2 tablespoons olive oil

In a blender or food processor combine the garlic, tomatoes, peppers, onions, raisins, almonds, chili powder, sesame and anise seeds, salt, cinnamon, cloves, coriander and pepper.  Process until the mixture forms a paste.

In a large saucepan combine the paste and 3 cups of chicken stock and mix well.  Place over high heat until boiling then reduce and simmer for 10 to 15 minutes, until smooth.  Stir in chocolate until it melts.  Set aside

In a large skillet heat oil, and add the chicken cook for about 10 minutes or until chicken has browned place the cooked chicken in the mole mixture.  Add the remaining stock to the sauce.  Cover and cook for 30 minutes on a low simmer or until the chicken is no longer pink.

Remove the chicken to a large casserole.  Pour the sauce over the chicken and place in a 325* oven and bake 25 to 35 minutes or until heated through.

Serve immediately.



Creme Brulee (France)

      Now lets be honest, there is a hierarchy when it comes to the culinary world.  You know it, I know it, everybody knows.  And this hierarchy is positively overloaded with dishes that are primarily French, and at the top of the top rests what the culinary world has dubbed time and time again as the king of all desserts... Creme Brulee.
      Although intimidating at first, this dessert is actually really simple in nature.  The dish is a mixture of eggs and sugar which has been mixed with heated cream.  The intimidating part is the caramelized sugar bruleed over the cooked custard giving it the signature golden brown color.
     Now when I first started catering I always had clients who would request the dish, but unfortunately the cost was something that I could never get around.  Then it hit me like a five pound bag of sugar to the cranium.  Canape spoons are oven safe and can actually stand up to the heat of a kitchen torch; that and they give you a portion which is small enough that you can give up your guilt for indulging your taste buds.

Creme Brulee Canapes

1 vanilla bean

2 1/4 cups heavy cream

1/2 cup sugar, plus extra for the topping

6 egg yolks

Split the vanilla  bean in half lengthwise scape the seed into a medium sized saucepan.  Chop the been into little pieces and add that to the pan with the cream.  Bring the contents of the pan to boiling, then reduce the heat and allow to simmer on low for five minutes.

In a large bowl combine the sugar and egg yolks (see Note 1*) mix until well blended.  Slowly pour the hot cream into the egg mixture whisking constantly while doing so. Continue to whisk after all of the cream has been added to the eggs for 2 minutes. Pass the egg mixture through a fine strainer and discard the vanilla bean pieces before continuing. 

At this time you can either divide the mixture between 30 wide mouth canape spoons or 8 ramekins.  Place the intended dishes into a shallow roasting tray.  Pour boiling water into the roasting half way up the sides of the dishes.  Place in a 325* oven and bake for 35-40 minutes just until the custard has set. 

Remove the custard from the oven and top each dish with a just enough reserved sugar so make a light layer.  Using a torch heat the sugar until it turns golden brown (see Note 2*).

Makes 30 canapes or 8 normal sized servings.

**Note 1: be sure to use a heat proof bowl when combing the eggs and cream, otherwise you could possibly end up with scrambled eggs.

**Note 2: If you do not have a torch you can still create the caramelized sugar topping with the broiler of your oven, however be weary as the broiler will turn the topping black very quickly.

     

Asparagus (Multi-National)

      Whether white, green or even purple asparagus is always a great choice for those trying to stay health minded.  The name of this easily grown vegetable comes from the Persian word 'Asporog' which literally means shoot; shoot being the ideal word as they literally shoot up in all manner of soils.
      Of course the down side to this vegetable is that you will notice a certain odor when in a very private part of your home.  But, as your Doctor will support, the eating of asparagus does assist you in passing and preventing kidney stones so it's great trade off.
      Now there is about a thousand ways to cook asparagus; fry them, boil them, stick them in a soup you really can't miss.  My favorite way to cook is to drizzle them with olive oil, give a quick season and broil before serving with a sprinkling of Parmesan cheese.  It's a great side dish and a real hit with the kids, especially when you let them eat the shoots with their fingers rather than a fork. 

Parmesan Asparagus

2 pounds asparagus

1/4 cup olive oil

1 teaspoon sea salt

2 teaspoons black pepper

1/2 cup Parmigiano Regiano

After cleaning the asparagus snap off about the first half inch off of the end of the shoot (usually if you give just a bit of bend on the end it will snap right where it needs).  Drizzle the 1/4 cup of olive oil season with salt and pepper. 

Place the shoots in a single layer into a shallow baking dish.  Place in a 325* oven and bake for 10 minutes of until the the shoots become tender.  Sprinkle the Parmesan on top of the asparagus and continue to cook for another 5 minutes or until the cheese has melted and turned golden brown.  Serve immediately.

Serves 4



Panna Cotta (Italy)

      In the culinary world, the language barrier is definitely a plus rather than a minus.  For instance, if a menu were to read 'Cooked Cream' you probably wouldn't give it a second glance.  But when people read the words Panna Cotta they find the dish irresistible. 
      The original recipe for this Italian dessert required that you use the gelatinous properties of fish bones to solidify the cream.  Luckily, this is no longer required with the invention of powder gelatin and powder gelatin.
      Recently Panna Cotta has reemerged onto the culinary scene, being infused with different flavors and paired with a variety of wines.  Like a pudding, Panna Cotta will absorb what ever flavors you put into it, so the possibilities are limitless.  The only advise I would give you is that the best Panna Cottas are a balanced mixture of sweet and sour.
      My recipe for Panna Cotta is a bit uncharacteristic.  There is no special ingredient with more then five syllables that can only be purchased in a specialty food store No special technique that can only be mastered after very diligent practice.  The recipe uses grapes some good wine and well... a lot of love.

Wine Country Panna Cotta

2 tablespoon cold water

2 teaspoons powdered gelatin, unflavored

1 1/2 cups heavy cream

1/2 cup low fat milk

1/4 cup sugar

1/2 cup red wine (preferably a Merlot)

1 pound red grapes, plus 1/4 cup for garnish.

1/4 cup sugar



In a small bowl sprinkle the gelatin over the cold water.  Set aside for about five minutes until softened.  In a medium sized saucepan bring the cream, milk and sugar.  Bring the mixture a a boil over high heat, decrease the heat to medium and continue to boil for another minute, stirring constantly so that the mixture does not boil over.  Remove the mixture from the heat and whisk in in the gelatin until well dissolved. 

Pour the mixture into six separate 5-ounce ramekins and chill in the refrigerator for at least 3 hours, or overnight..

In a small saucepan heat the wine to boiling.  Reduce the wine until you have about 1/4 of a cup of wine.  Place the grapes and sugar in the saucepan and continue to cook over medium heat.  Cook until the grapes begin to soften and fall apart, this should take about 40 minutes.

Process the grape mixture in a food processor, strain through a fine mesh sieve to remove the seeds and skin.  Return to the pan and heat until the mixture coats the back of the spoon. 

Using a knife, loosen the Panna Cotta from the ramekin by running the knife around the edges.  Dip the molds into boiling water to loosen further.  Pour a portion of the sauce onto the plate place the molds onto the plate so that it releases onto the plate.  Halve the other quarter cup of grapes and place on top of the Panna Cotta's and drizzle the remaing over the grapes.  Serve immediately.


Serves 6

Crab Rangoon (Chinese Fusion)

      Sorry to break it to you, but the Chinese food which you get delivered about once a week is in no way authentic Asian cuisine.  Case in point, Crab Rangoon.  Sweet crab meat mixes with cream cheese and onions and is stuffed into wonton wrappers and deep fried until it is golden brown and all kinds of delicious. But cream cheese was never actually adopted by Asian cuisine. Cream cheese traveled from the middle east and went West, where it was used in an appetizer at the San Fransisco restaurant 'Trader Vic's' which they so dubbed Crab Pillows.
      When asked, the owner said the dish was Polynesian in origin.  It then took the Luau scene by storm where the name changed to meet the feel of the 1960's dinner party scene.  Thus the dish was dubbed 'Rangoon Crab Alla Jack' and later changed to the shorter Crab Rangoon which we know today.
      Despite the little deception, the dish itself is a wonderful finger food, especially when you need to feed a large crowd without breaking the bank.  A few notes for this recipe: DO NOT use imitation crab, if you do not want to get fresh crab meat then go canned, I don't know how you can imitate a crab but I shudder to think; use the smaller size wonton wrappers as it tends to feed more; and serve with a sauce for dipping (plum, sweet and sour, and duck sauces are great for this).

     

Crab Rangoon

16 ounces lump crab meat, cartilage removed

2 packages (8 ounces each) cream cheese

2 teaspoons Worcestershire sauce

1 teaspoon soy sauce

2 scallions (about 1/4 cup) minced
2 tablespoons garlic, minced

1 package (12 ounces) small wonton wrappers.
1/4 cup water
6 cups Canola oil.

In a large bowl mix together the crab and cream cheese (I find a fork is the best for this).  Fold in the Worcestershire sauce, soy sauce, scallions and garlic.

Spoon tablespoon fulls of the crab mixture into the center of the wonton wrappers. Brush the edges of the wrappers with the water and fold in the edges around the filling (this does not have to be uniform, just needs to seal in the filling).

In a large skillet heat the oil to 160* place the Rangoon into the hot oil and cook until golden brown, about 2 minutes.  Remove the cooked Rangoon from the oil and place on a paper towel lined plate to drain.  Serve warm.

Makes about 40 Rangoon's.

Gazpacho (Spain)

     Now I can't speak for every member, but, in my family the way we know summer has arrived is when tomatoes start making it onto the dinner table.  When it becomes unbearably hot outside we cut up a few beefsteak tomatoes which are sprinkled with a bit of salt. 
     Obviously the farmers of Spain had the same liking towards the American import, seeing as they devoted a soup to the tomato known as Gazpacho.
      If you have read any of my previous posts, you probably will have been exposed to the fact that many other countries lay claim to dishes which they did not originate.  Gazpacho is no different, many Mediterranean countries (Italy, Greece, and many North African countries) have "Borrowed" the dish and forgotten to return it. 
      I had gone for years making the traditional red gazpacho.  Then, I was introduced to elusive summer favorite of yellow tomatoes.  A very good friend of mine placed yellow cherry tomatoes into a salad to give it some summer color.  Upon seeing this I ran to the farmers market and bought about five cartons of yellow tomatoes.
     After some kitchen abortions I finally invented a recipe that would become a staple in my kitchen.  My Golden Gazpacho says good by to the traditional red and celebrates the yellow without loosing that great tomato flavor.  For an easy garnish, I usually place a halved red cherry tomato in the center of the bowl, which welcomes my more cautious diners in with something familiar.
    

Gold Gazpacho

4 pounds (about 6 large) yellow tomatoes

1 large yellow pepper

3 large garlic cloves.

1 tablespoon olive oil

1 large cucumber, peeled, seeded, coarsely chopped

6 tablespoons red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste.

3 small cherry tomatoes, halved (optional)

On a large baking sheet place the tomatoes, peppers, and garlic drizzle with the tablespoon of olive oil.  Place the oven to the broiler setting and place the vegetable in the oven to broil just until the juices begin to run and the skin chars. 

Remove the vegetables from the pan and allow to cool slightly before continuing.  Remove the skin and seeds from the pepper and tomatoes by running under cool water, then chop the tomatoes and peppers to about 1/4 inch pieces.  Mince the roasted garlic. 

In a large food processor, combine the tomatoes, peppers, garlic, cucumber, vinegar, and oil (If you are using a blender you will probably have to make the soup in 3 batches and combine later).  Puree the ingredients and season with salt and pepper.  Pour into a container and chill the soup for at least 1 hour. 

Pour the soup into six separate bowls and garnish with the the tomato halves.  Serve immediately

Serves 6



Watermelon (International)

      Many of the worlds edible vegetation has had a long history of travel.  Coconuts started in the Caribbean and then moved west until it reached Asia.  Kiwi's were originally named Chinese Gooseberries until they made their way to New Zealand where they were given a new name and became one of the chief exports of Greece.  And then there is Watermelon.
      Watermelon was originally a fruit strictly grown in Africa.  But as it migrated from the north to the southern 'Horn of Africa'  it took the old shipping routes to England and France where it quickly to the hop across the pond into the America's, where it is now consumed more so than in any other part of the world.
       I love water melon for it's extremely unique flavor.  It has a juice that is at times overwhelmingly sweet, but a tart finish.  Now you don't need a lot of additives to make a watermelon dish.  In fact I have the rule that when cooking with water melon you should have 6 ingredients or less.  Other wise, you'll lose that great flavor.
       When the heat of the Cleveland summer gets just a bit uncomfortable, my friends and I head to the shores of Lake Erie to cool off and have some fun.  Naturally we have a cook out, and for an easy dessert, I make my Mint and Watermelon salad.  If you want something that is extra simple but full of flavor, then this is the dish for you. 

(Now I know that I said I usually serve this by itself.  But this time I served it with my buttermilk ice cream, my worst critic [also known as my little brother] could not get enough of it.)

Mint and Watermelon Salad

1 Watermelon (About 5 to 6 pounds), chopped into 1/2 inch cubes. *See Note

1/4 cup mint, cut into thin slices

3 tablespoon lime juice

2 teaspoons salt

In a large bowl mix together the watermelon and mint.  Drizzle the lime juice over the water melon.  sprinkle with salt and give a quick toss.  Serve chilled.

Serves 8-10

*If you are wondering what to do with your left over watermelon rinds then I would suggest trying my Watermelon Baby Backs which use only the the left over portion of the rind which most of us throw out.  If interested then please read my blog on baby back ribs. 

Chicken Wings (United States)

      When I was learning about the art of cooking, one of my instructors told me something I would never forget.  “If you can’t seem to catch a break cooking food that is actually good, open a sports bar.  The food is cheap to make, you attract a great deal of people with alcohol alone, and as long as you have a wing night you’ll make a killing.”   Moral of the story,  Americans like wings.  Barbecued, boneless or breaded; Chicken Wings are an appetizer that consumers just can’t seem to get enough of. 
      Now the jury is still out on this statement, however, I find that the best way to serve a chicken wing is to fry them till well cooked, and bath them in a great barbecue sauce.  Breading is always an option, however if the wings are smaller then you lose the chicken flavor to the thick breading.  
      It is very seldom that I will take the time to make barbecue wings but when I do, I make my cherry cola barbecue sauce.  Sweet and tangy , the flavors of cherries and cinnamon blend together in this sauce to make a flavor which few can resist.  This recipe does make extra sauce, which many of my foodie fellowship says tastes great with pork, so please give it a try. 

Cherry Cola Barbecue Wings

6 pounds chicken wings (See Note *)

8 cups canola oil

5 cups flat cherry cola (See Note*)

2 cups cherry preserves

1/4 cup molasses

3 tablespoons cinnamon

2 teaspoons Red Pepper flakes

1/4 cup cider vinegar

In a large dutch oven heat the oil  to 350*.  Place a portion of the chicken wings into a pan to fry, making sure not to crowd the pan.  Cook the wings for 8-10 minutes or until the juices run clear.  Place the cooked wings on a paper towel lined plate to drain.

Meanwhile, in a large sauce pan bring the cherry cola to a boil.  Continue to boil until the cola has reduced to 2 cups, this should take about a half and hour.  Pour the preserves and the molasses into the cola.  Stir over medium heat until the ingredients are well combined and the sauce begins to thicken.  Add in the remaining ingredients and mix well.  Reduce the heat to low and allow the sauce to continue cooking for another half an hour.  Giving a quick stir every five minutes to prevent the sauce from sticking. 

Once all of the wings have been fried and are golden place the wings into a container.  Pour the sauce over the wings and place the lid on top of the container.  Give the container a good shake to coat all of the wings evenly.  Allow to stand for five minutes before serving. 

Stuffed Mushrooms (Mediterranean)

      In the culinary world of appetizers there is nothing more simple than a stuffed mushroom.  In Greece they stuff them with a mixture of olives and goats milk cheese.  In Italy there is usually some combination of Romano, Parmesan, and Mozzarella which is mixed with herbs, Pancetta, and bread crumbs.  Then if you cross a few rather large mountain ranges into Spain they'll make a simple mix of garlic, onions, and peppers which is baked until bubbly. 
      Whether you are making 'Champinones Rellenos' or 'Funghi Ripieni' a stuffed mushroom is always a pleaser to a room full of people.  My version is a bit of a hodge podge of different flavors from a few different cultures.  If I am making them for a large group of people, then I use small baby bella mushrooms.  However, if I am making a nice appetizer for a special someone then I'll hollow out a full size Portobella and serve it with a nice dry white wine. 

(Generally a normal portobella cap is about three inches wide which when stuffed is enough for two people to share.)

Spinach and Chorizo Stuffed Mushrooms

2 pounds baby bella mushrooms, washed.   (if using standard portobellas then use two)

3 cups baby spinach. (washed and dryed)

1 pound chorizo sausage

2 tablespoons garlic, minced

3 tablespoons butter

1 cup sour cream

1 cup romano cheese

Salt and Pepper to taste

Remove the caps from the mushrooms discarding the first half of the stem and mincing the remaining.  Melt the butter in a large saute pan and saute the minced stems, spinach, sausage and garlic.  Saute the ingrediants until the spinach has wilted and the garlic tender.

In a large bowl combine the contents of the saute pan, the sour cream, and the cheese.  Add in the salt and pepper now if required.  Spoon about a tablespoon of the ingrediants into each of the mushroom caps. 

Place the stuffed mushrooms onto a baking sheet and place into a 350* oven.  Bake only until the filling begins to bubble and the topping is golden brown.  Serve immediatley. 

Serves 10 or 2 depending on the type.



Muscles Marinara (Italy)

      Of all of the many crops harvested from the sea, Mussels are the easiest to cook and usually the cheapest in regards to cost.  Now every culture has their own version of Mussels in some sort of broth, but none is so flavorful than then Italian specialty of Mussels Marinara.
      Like all Italian delicacies the secret to a good Mussels Marinara is just to use a small amount of the freshest ingredients which you can find.  The mussels stew with the tomato based sauce and the flavors blend into something that is just irresistible.  In order to make the muscles a more well balanced dished, it is served over a bed of pasta such as angle hair or fettuccine noodles. 
      Surprisingly this dish has no secret ingredient or special cooking technique.  All that goes into the dish is some crushed tomatoes, peppers and farm raised mussels.  It is then served in a bowl with some bread for sopping up the leftover juice. 
      A word for the wise, if you are not accustomed to de-bearding mussels then you may wish to buy the pre-packaged frozen variety as they come fully cooked and can be thrown in a pan for a few minutes before being ready to serve. 

Mussels Marinara

1/4 cup (1/2 a stick) butter

1 onion finely chopped

4 cloves garlic, finely chopped

2 tablespoon basil, finely chopped

1 cup red pepper, finely chopped

1 can crushed tomatoes (28 ounces)

4 pounds mussels, beards removed and scrubbed (See Note) 

1 teaspoon dried thyme

Salt and Pepper to taste

In a dutch oven heat the oil over medium to low heat.  Saute the onion and garlic, stirring occasionally, until the ingredients are golden brown.  Add in the basil and red peppers and saute for an extra minute, just to let the pepper soften. 

Reduce the heat and add in the crushed tomatoes. Simmer over the low heat for about 20 minutes to allow flavors to develop.  Return heat to medium high and add in the mussels and thyme.  Bring the mussels to a boil shaking the pot occasionally.  Remove the muscles that have opened and continue to cook the mussels until they open (if not open after 10 minutes of cooking, discard the mussel).  Place the mussels over a bed of pasta, or serve as is and spoon the broth over the mussels.  Serve warm

Serves 4

*Note: Do not cook any Mussels which have broken shells or that do not spring back after you have pinched them shut.  If the mussels are dead ten they are inedible and can cause sickness if consumed.







Potato & Leek Soup (France)

      In the north east of France, there is a small county by the name of Alsace.  Considered rural when compared to counties such as Ile De France or Lorraine, this portion of the country actually has quite the metropolitan flair without the fast paced lifestyle which comes from big cities like Paris. 
      The food of this county is not completely of French origin.  Many of the main ingredients which flavor the dishes of Alsace actually come from Germany.  Separated from Germany only by the winding Rhine River flavors of beer, potatoes, and sausages had made their way across the waters and mixed with the spices and flavorings which make French cuisine so unique.
      Potato & Leek soup is much lighter than the traditional heavy version which they serve on the other side of the Rhine.  For those of you who have never used leeks before, they are a close cousin to the onion except without the very intense flavor and smell which usually make onions hard to work with.  
      When I make this soup I always think of the first restaurant I had worked in.  The head chef would always say that pureed soups can be sold with a higher price tag.  When I asked him why that was, he said that I would never last in the business.  Later on while I was studying to become a writer I finally figured out what he was saying. "You Eat With Your Eyes First".  So needless to say I puree this soup not for the taste but simply to make it look pretty.  Though I make this dish as more of a warm soup for fall and winter, if you reduce the cream by 1/2 cup you can serve the soup chilled in the spring and summer. 

 (One tip I would also give is to not remove the skins from the potatoes, there is a lot of flavor and fiber that the skins contain so keep them on.)

Potato and Leek Soup

3 cups chicken broth

2 pounds potatoes, washed and cut into 1 inch cubes. 

1 pound leeks, green leaves removed and chopped to 1 inch halves.

2 cloves garlic, minced

1 tablespoons butter

2 tablespoons basil, minced

1 tablespoon parsley, minced

2 teaspoons salt

1 teaspoon black pepper

2 cups heavy cream

additional minced parsley (optional)

In a large pot combine the chicken broth, potatoes and leeks.  Place over medium high heat and cook for 30 minutes.  In a medium sized skillet combine the garlic and butter and cook until garlic is golden.  Combine the garlic, basil, parsley, salt and pepper with the soup mixture. Cook for an additional 20 minutes over low heat.

Using an immersion blender begin to puree the soup while it is in the pot.  While pureeing the soup, pour in the cream so that the flavors blend together.  If serving the soup chilled remove from heat and transfer the soup into the intended serving dish and chill for at least 20 minutes before serving.  If serving warm allow to cook over high heat for an additional five minutes. 

If you wish to garnish the soup once it is served, sprinkle the additional parsley over the soup .  Serve immediately.

Serves 6

Pineapple (International)

      In the world of tropical fruit you will always have certain flavors that rain supreme.  At the top you have a never ending struggle fruits like the Pomegranite, Passion Fruit, and Dragon Fruit.  But go a level lower and you get the fruits whose price actually stays in the single digets and can be bought regularly at the local supermarket.  Pineapples are one of these fruits. 
      Named for their resemblance to the pine cone, the pineapple is identifiable by the dozens of pines that make up the outer skin which protects the sweet interior flesh.  Though some say it is edible, it is suggested that you refrain from eating the core of the pineapple as the density makes it hard to digest. 
      Now the pineapple fruit can be purchased in many different forms.  You can buy it fresh and use a kitchen knife to seperate the pines and core form the fruit.  Or you can buy it in a canned form where you will be given a choice between slices, chunks, or tidbits.  A word to the wise, never just toss the syrup it can be used for vinegrettes, marinades, sauces and all sort of conncoctions. 
      The recipe I've featured on this post uses the same prinicpal of paring tropical flavors with each other.  And in all my years of cooking, I've never been able to find a better pairing with pinapple then coconut.  Coconut milk goes into the sauce of my Meatballs in Pina Sauce.  If you want to serve it as a dinner entree then simply spoon the meatballs over some cooked rice. 

Meatballs in Pina Sauce

1 pound ground beef (80% lean or better as fatty meats do not pair well with the flavor)

2 pounds ground turkey

1 1/2 cups panko bread crumbs

2/3 cup onion, minced

2 eggs

3 teaspoons salt

1/2 teaspoon ginger

3/4 cup coconut milk

2 tablespoons butter

3 tablespoons cornstarch

1 cup brown sugar (firmley packed)

2 cans (13 1/2 ounces each) pineapple tidbits, drained with syrup reserved

2/3 cup vinegar

2 tablespoons soy sauce

In a large bowl mix together the beef, turkey, bread crumbs, onion, and eggs.  From the mixture into 1 inch size balls.  In a large pan that has been drizzled with olive oil.  Cook the meatballs through drain and discard the drippings. 

In a small bowl mix the ginger and milk together.  In the same skillet combine the butter and cornstarch and cook over medium heat to create a rue.  When the rue has cooked mix in the brown sugar, coconut milk mixture, pineapple syrup, vinegar, and soy sauce.  Cook over medium heat until the mixture begins to boil. 

When the sauce begins to boil add in the remaining tidbits and meatballs and cook over medium low heat until nice and bubbly. 

Serves 15 as an appetizer or 6 as an entree.

Shortcake (United States)

      If you had any type of childhood, then you probably taught a few songs that really get stuck in your head.
      Even now after twenty four years of life there is one song which refuses to leave me in peace... 'Shortnin Bread'.  If you are unfamiliar with the lyrics you should know that the song is just a medley composed of a single verse which is repeated over and over again. 

"Mama's little baby loves shortnin shortnin, Mama's little baby loves shortnin bread"

       Usually there is an intense "Hand Jive" thrown into the singing of this song, but as a kid multi-tasking was just not my strong suite. 

       For years I had known this song, but for some reason I had never made the connection that the topic of my favorite child hood rhyme was actually a food.

      Shortcake is just another name given to this scone like dessert, topped with fruit and cream. The short implies both the fact that the cake cooks quickly, and that shortening is used as the main fat for the cake.  

     So really the song 'Shortnin Bread' is just a mantra which really means "I like cake".  Once I figured this out I had a way to blame my fondness of sweets on my parents because they had brainwashed me at a young age with a catchy tune. 

      My version of Shortcake uses poppy seeds, which adds flavor while keeping the cake very light.  Add in some Chambord sweetened cream and you have something that is the perfect ending to a nice summer dinner. 

(Unfortunatley 4th of July did not have many berry options this year, so I simply doubled up on the strawberries in place of the blueberries and raspberries.  I really think that no one noticed mostly due to the fact that they were to busy asking what was in the cream.)

Summer Berry Shortcake

4 cups flour

1/2 teaspoon salt

4 tablespoons baking powder

3/4 cup sugar

3/4 cup (1 1/2 sticks) butter

3 eggs

1 teaspoon poppy seeds

1 egg yolk beaten

2 tablespoons milk

1 cup strawberries

1 cup raspberries

1 cup blueberries

3/4 cup sugar

3 cups heavy cream

1 tablespoon Chambord

1/4 cup powdered sugar

In a large bowl mist together the flour, salt, baking powder and sugar.  Using two butter knives cut in the butter until the mixture starts to form course crumbs. 

In a separate bowl beat together the eggs and poppy seeds.  Combine the egg mixture gradually with the flour mixture to form a dough.  Cover and allow to rest in a cool place for 10 minutes. 

Lightly flour a dry surface and a rolling pin.  Roll the dough out to a thickness of 1/2 an inch.  Using a 3-inch cookie cutter, cut the dough into ten round biscuits. 

In a bowl mix together the the egg yolk and the milk.  Brush the top of each biscuit with the egg yolk mixture.  Place in a 350* oven for 8 minutes or until the biscuits are golden brown. 

While the biscuits cook combine the berries with the sugar stirring until the sugar has dissolved.  Place in a refrigerator until ready to serve.

Using an electric egg beater whip the cream, Chambord and powdered sugar.  Continue to whip until stiff peaks form. 

To assemble the dish cut the biscuits in half spoon the berries over the bottom biscuit, top with the Chambord cream then top with the other biscuit half.  Serve immediately

Serves 10

      

Lemonade (Multi-National)

     Well it seems that in 2012 Mother Nature has decided to completely skip over spring and go straight to summer.  In the world of food this means people will be dusting off their patio sets, firing up their grills, and drinking endless amounts of lemonade.  When the weather outside is sizzling hot, there is nothing better than a nice ice cold glass of lemonade.
      Now even if you believe that you have two left hands in regards to cooking talent, you should never resort to the "Artificially Colored",  "Naturally Sweetened", "Made from Concentrate" monstrosities that you can buy in your local supermarket. 
      All it takes to make the best lemonade is about 4 lemons, a 1 1/2 cups of sugar, and 4 cups of water.  Knowing this, I don't know why you would shovel out mass amounts of money on powdered mixes that always leave a sour taste in your mouth. 
      When I barbecue in the summer I always make sure that I have at least two pitchers of my vanilla lemonade on hand.  the flavors from the vanilla bean come together with the lemon, simple syrup, and mint.  If you want to add a little bit of adult content to your lemonade then I would suggest adding some vanilla flavored vodka.  But I also would suggest that you be weary of mixing alcohol in the hot sun. 

Vanilla Lemonade

2 cups sugar

2 cups water

1 vanilla bean

6 cups water (Sparkling or Still depending on your taste).

2 cups lemon juice

Ice

Mint Leaves (optional garnish)

 In a large sauce pan combine the sugar, water, and vanilla bean.  Bring the mixture to a boil stirring constantly.  Once the sugar has completely dissolved  remove the syrup from the stove and allow to cool. (If you wish, you can pour the syrup into a airtight container and keep it indefinitely as long as it is chilled). 

In a large pitcher combine the syrup, water, and lemon juice.  Stir well before adding in the ice cubes.  Add in the mint leaves and give another stir.  Refrigerate before serving

Serves 10

Crab Cakes (United States)

      Although crab cakes originally started in the north eastern portion of the United States, it is one of those dishes that spread through the country like a plague of fried crab deliciousness.  In the Chesapeake area the ingredients stay to their roots with the bread crumbs, onions, mayonnaise, and blue crab meat.  While in the Carolina's bell peppers and pink radishes will be added to the cake, and the butter sauce changed to a reomoulade.  Go further south to states such as Louisiana and your crab cake will be much spicier with the additions of Tabasco to the crab and the dipping sauce.  If you then follow the advice of google maps and kanoo across the Gulf of Mexico to Texas your crab cake will be coated in cornmeal and have flavors from south of the border seasoning the crab inside.  Go further along in your journey to the pacific coast and your crab cake will be a made with the much lumpier Dungeness Crab and flavored with a drizzle of cilantro oil.
      Crab cakes have also become a culinary treasure to the rest of the world as well.  No matter where you go you can find at least one restaurant that has this dish on the menu either as an appetizer or a main course.  However the flavors will always be different as crab takes on whatever flavor you put into it. 
      My recipe for crab cakes, has changed many times over the years.  My first attempt was a simple mixture of crab, bread crumbs, mayo, and some old bay seasoning placed on a small pool of tarragon Bearnaise.  The recipe continuously changed until I finally came to the dish which has quickly become the most popular option on my catering menu. 
      Blue corn meal is used in place of the bread crumbs, both for the flavor and the color, blue crab is used as my base as it is the most readily available in the Cleveland area, and the spice mixture hails to my Puerto Rican roots with cilantro mango sauce drizzled over top of the crab cake.  The end result is a colorful statement that most brides can not turn away from. 

Blue Crab Cakes with Mango Sauce

3 pounds crab meat

1 teaspoon cayenne pepper

1/4 cup grain mustard

1/8 cup cilantro, minced

1/2 cup mayonnaise

1 tablespoon lime juice

1/4 cup green onion, finely chopped

2 1/2 cups blue corn meal

1 cup mango, finely chopped

1 tablespoon ketchup

1/4 cup cilantro, chopped

2 teaspoons lime juice



Pick through the crab meat and remove any bits of shell or cartilage set aside.  In a medium sized bowl mix together the pepper, mustard, cilantro, mayonnaise, lime juice and onion mixing well.  Add the crab into the dressing mixture and mix until well coated.  Place the crab mixture in the refrigerator, covered, for about 30 minute to chill.

Meanwhile, in a blender combine the mango, ketchup, cilantro and lime juice.  Puree the mixture until the mixture is a very thin consistency.  Place in a squeeze bottle and refrigerate until ready to serve. 

Shape the crab into 3 inch patties (if you want to make a pretty edge to your crab cake then you should use a mini-burger/slider Patti press the edges will be perfectly circular).  Dredge each crab cake in the blue corn meal, till well coated tapping the edge to remove the excess. 

In a medium sized saute pan heat about 5 tablespoons of oil.  Place the crab cakes into the pan (being sure not to crowd).  Cook the cakes for about 3 minutes on each side just until the cakes begin to turn golden brown. 

Drizzle the crab cakes with the mango sauce just before serving.

Serves 4-6