Cornbread Crab Cakes

Sometimes thinking about what you can do with the leftovers helps you decide what side dishes to make for Thanksgiving.  If cornbread, one way or another, plays on your Thanksgiving table, here's a great way to use cornbread leftovers.
1/2 tsp cumin seeds
1 small onion, diced
1 small carrot, finely diced
2 stalks celery, diced
1/4 cup corn kernels
1 jalapeño pepper, minced
2 cloves garlic, minced

1 lb crab meat
2 cups cornbread stuffing
Palmful cilantro, chopped
1/2 lb Monterrey Jack cheese, grated

Assorted mixed greens, dressed as a bed (your favorite)

Heat a dash of canola oil in a large skillet and add the cumin seeds, onion, carrot, celery, corn and jalapeño. Sauté for about 8-10 minutes, until the veggies are softened and begin to brown. Add the garlic and cook another 2-3 minutes. Toss into a mixing bowl. Add the cornbread and mix well.

 

Allow mixture to sit ion the refrigerator at least an hour, or overnight.

When ready to cook,form into patties.

Heat a generous amount of canola oil in a skillet and brown the crab cakes on each side, until fully heated through.

Serve over a bed of dressed mixed greens, and serve lime or lemon wedges alongside. I like topped with sour cream or guacamole.

Serves 4-6.

Cook's Note:  This crab cake mixture can be used to make very nice quesadillas.  Slather cream cheese on one flour tortilla and spread crab mixture on another.   Top with some shaved lettuce or cabbage.

Place the cheesed tortilla cheese-side down onto the tortilla with the crab.  Pan fry both sides lightly and serve with southwestern condiments and salads.

Pan Seared NY Strip with Chili Lime Butter

Shiitake Asparagus and Boiled Potatoes

Here, the classic NY strip steak is flavored with a savory herb butter with the kick of lime and chili, smoothed by the richness of Thai basil.
1-1/2 lb baby potatoes
2 large NY strip steaks (I used bone-in)

Herb Butter:
1 stick butter, softened to room temperature
zest of 1 lime
1 Tbsp fresh lime juice
1/4 tsp dried crushed red chili flakes
2 Tbsp fresh Thai basil leaves, minced (or western basil, or tarragon)

1 Tbsp butter plus 1 Tbsp olive oil
1 bunch asparagus
8 oz fresh shiitake mushrooms, sliced

Bring the butter and steaks to room temperature. Season steaks with salt and freshly ground black pepper on both sides. Allow steaks to rest.

Using a mixer with a paddle blade, whip together the herb butter ingredients until smooth and fluffy. Transfer butter to a serving dish and keep at room temperature if using that day.

Otherwise wrap tightly in plastic wrap and store in the refrigerator. Return to room temperature when ready to use.

Cover the potatoes in a medium pot with cold water. Bring to a gentle boil. Reduce heat to simmer and cook only just until the potatoes pierce softly with a knife, about 15 minutes. Drain and set aside, slightly covered to keep warm.

Meanwhile, heat a large heavy skillet to high. Carefully add a dash of canola oil and heat to almost smoking. Add the steaks and allow to sear for 4-5 minutes.

Shake the pan and cook another minute or so, until the first side is nicely browned. Flip the steaks and cook another 3-5 minutes, depending on the thickness of your steaks.

Cook until you reach an internal temperature of 130 for medium-rare. Set the steak to rest 5 minutes on a cutting board, topped loosely with aluminum foil.

Reserve the steak pan juices and ‘fond’ (browned tidbits) for a soup or stew - this stuff is a golden flavor element; we are using herb butter for flavoring, here.

While the steaks are cooking, melt the butter in the olive oil in a wide skillet. Add the mushrooms and cook until the mushrooms soften and brown up nicely.

Remove woody ends of the asparagus (usually about 1-2 inches). Slice the asparagus into 1-1/2 inch pieces, reserving tender tips aside. Add the asparagus stalks to the mushrooms and cook about 5-7 minutes over medium heat, until just crisp tender. Remove to a bowl.

Heat the skillet to medium high and add the tips. Cook for about 2 minutes until just heated through. Toss with the remaining asparagus and mushroom mixture.

Slice the steak at an angle and on the bias into thick serving portions. Serve steak with the asparagus and potatoes, topped with a generous dollop of the herb butter.

Serves 4.

Salmon Braised with Cambray Onions and Orange Peppers

We grill it.  We roast it.  We pan sear it.  We braise it.

When you are trying to eat salmon at least once a week, you really have to get some variety built into the routine.  I love grilling and roasting, but a light braise really does leave the salmon tender and soft.

But without the thrill of the grill, you're best advised to assure a flavor complement.  So Cambray onions and orange peppers align here with wine, broth and the umami of fish sauce to produce a deep, richly favored dish, to complement the penultimate lightness of braising.  Especially when you reduce the liquid to a delicious sheer, bright glaze.
1 Tbsp olive oil plus 2 Tbsp butter
1-1/2 lb skinless salmon fillets, cut into serving portions
3-4 Cambray onions, sliced into 3-2 inch pieces
1 orange pepper, sliced
1/2 cup dry white wine
1/4 cup chicken broth
1 Tbsp asian fish sauce

Heat butter and olive oil in a large skillet. Add the onions and the pepper and sauté over medium heat for about 5 minutes. Lower heat and allow the veggies to caramelize slowly for about 10 more minutes, until well browned.

Add the wine, broth and fish sauce, and bring to a gentle boil. Place the salmon on top of the veggies and cover.

Cook over medium heat for about 5 minutes and then uncover. Continue cooking salmon until the juices evaporate just to a glassy sauce, and the salmon is just cooked through - about another 5 more minutes.

Serve with lemon. Serves 4.

Beef and Chorizo Soup

Here's a soup with the richness of beef and whole grain of wheat and rice. Like a good beef and barley soup, this one is very much balanced with veggie and grain.  A weekend soup to last the whole week.
2 lb chuck roast, cut into 1/2-inch pieces
2 tsp crushed dried red chili flakes

4 carrots, peeled and cut into 3/4-inch lengths (about 4 cups)
2 medium onions, peeled and diced, about 2 cups
4 stalks celery, sliced, about 2 cups

3 links fresh chorizo, about 2/3 lb, cut up into 1/2-inch pieces
1 Tbsp rosemary, crushed
3 cloves garlic, minced
1 15-oz can diced tomatoes, drained, liquid reserved
2 quarts water
2 Tbsp Worcestershire sauce

1/4 cup whole wheat (soft)
1/2 cup sweet black rice
2 Russet potatoes, peeled and diced 3/4-inch
1 5-oz bag collard greens, or baby kale

Heat a dash of canola oil in a large soup pot until just about smoking. Add half the beef cubes and brown the first batch on all sides, about 5-8 minutes.

Season lightly with salt and pepper. Set first batch aside and repeat for the second batch. Set beef aside.

Add the carrots, onions and celery to the pot with a dash olive oil. Sauté the veggies for about 8-10 minutes, until slightly softened and caramelized.

Add the red pepper flakes and cook another 1-2 minutes. Remove veggies to bowl with beef.

Add the chorizo to the pot with a dash of olive oil, if necessary. Brown the chorizo on all sides.

Add the rosemary and garlic and cook another 1-2 minutes. Add the drained tomatoes and increase the heat to high.

Bring the mixture to an active sizzle and let the tomatoes darken and caramelize a bit - this really adds flavor. Cook about 3-5 minutes.

Return the beef and veggies to the pot along with the water and Worcestershire, reserved tomato liquid and any bits of reserved beef pan drippings you might have frozen for soups. Bring to a gentle boil, and reduce to a simmer. Cover and cook about 45 minutes, stirring every once in a while.

Now add the wheat and the rice and return to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Finally, add the potatoes and the greens and cook another 15-20 minutes.

Check for seasoning and doneness.

Serves 8.

Cook's Note:  I used soft whole wheat, which cooks faster than darker brown hard whole wheat by about 2X.  I am sure you could use the latter, just extend the cooking times.

Chicken Sausage and Shiitake Risotto

Cool weather rolling in - warm up with a steaming bowl of creamy risotto.  Risotto is an opened book - write your own words.  Here I'm using chicken and artisanal chicken sausage coupled to the deep umami of shiitake mushrooms.   And peas at the very end for pizzaz.

The result depends so much on the chicken broth you use, since a risotto uses 2-3 times the amount of liquid than a regular rice dish.  Buy the best, or better yet make your own.  Just watch the salt content as it all cooks down and concentrates.
1 quart chicken broth

3 Tbsp butter
1 dozen shiitake mushrooms, finely diced
1 artisan chicken sausage, diced (I used Aidell’s chicken and apple sausage)

1 cup short grain Arborio risotto rice
2 cups cooked chicken, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese

Heat the chicken broth just under boiling and keep warm on the stove, covered. Melt the butter in a 4 quart pot. Add the mushrooms and sausage brown them well, about 5 minutes. Add the rice to the mushroom mixture and toast the rice for 2-3 minutes, stirring continuously.

Now start ladling broth into the rice, one ladle at a time. Stir after each ladle continuously, until the broth is absorbed enough so that the spoon just leaves a trail behind it. Then add another ladle and repeat. After about half the broth has been incorporated, add the chicken to the rice, and continue with the broth additions.

The risotto should be becoming nice and creamy at this point. Add the peas. Test the doneness every once in a while. The rice grains should be al dente but cooked through. Keep adding broth until you achieve this creamy, but al dente consistency. If you run out of broth, add a bit of water if you need more liquid still to assure a creamy consistency.

When the rice is al dente and creamy, add the parmesan cheese and only then adjust seasoning with salt and pepper, if necessary.

Serves 4.

Smoked Salmon Breakfast Sandwich

Whenever the family gets together I always make sure we have smoked salmon on hand.  I also always have a good choice of fun, varied accouterments as well, so the creatvity can freely flow!

With the holidays coming, think of the most wild outlier possibilities and also put those ingredients on the counter early in the morning - and watch what happens as the coffee brews!

Good morning.
4 thin sandwich rounds
1/4 lb favorite smoked salmon,sliced
1/4 lb cream cheese
1/2 English cucumber, cut into half-moons
favorite savory cole slaw
1/4 cup red onion, thinly sliced
2 Tbsp small pickled capers, drained

Lay bottom of sandwich round each on a plate. distribute the cream cheese among the rounds evenly. Then distribute the salmon over the rounds.

 Garnish with cucumber and slaw, along with capers and onions on the side.

Serve with java and juice!

 Serves 4.

Oeuf et Bon Pain Casserole

Single serving casseroles have a certain personalized quality I love.  And casseroles in general have a warmth and comfort appreciated by most family and friends.  Add a French accent and you might just have a winner.

Here I use fresh bread (ready NOW) instead of the oft-used day-old or 'pain-perdu' available only the day after you are actually on the line to produce dinner!

Bread and water won't cut it - but bread and eggs make a great base for a welcoming, soothing dish.  ...one that you might well have ingredients for on-hand already - what a gift; just open the 'fridge and get cooking...

Missing something?  Improvise!
6 eggs
3 cups cubed good bread
2 Tbsp butter
1 clove garlic, finely minced
2 cups baby spinach leaves
1/4 lb good aged cheddar cheese, cubed 1/4-inch, about 2/3 cup
2 green onions, sliced
Favorite hot sauce (I used Texas Pete's)
4 Tbsp panko crumbs
1/2 lb mozzarella cheese, diced 1/4-inch, about 1-1/3 cup
2 plum tomatoes, sliced

Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2 cups milk
1/2 tsp salt
2 tsp Dijon mustard

Preheat oven to 400. Place eggs in a medium pot and just cover with cold water. Bring water to a boil and cook 8 minutes over a gentle boil. Drain eggs and fill pot with cold water.

Meanwhile, melt the butter in a large skillet. Gently brown the bread in the butter, tossing often for about 5 minutes. Add the garlic and cook 1 more minutes, stirring often.

Make the sauce. First melt the butter in the canola oil in a small sauce pan. Add the flour and whisk for about 2 minutes as the mixture bubbles. Add the milk and bring to a gentle boil, whisking every so often. Add the salt and mustard. Cook until well thickened and remove from heat.

Peel the eggs and quarter lengthwise. Place a quarter of the spinach in each of four oiled mini casserole dishes. Distribute half the bread cubes among the dishes. Nestle six quarters of egg in each dish among the bread cubes. Sprinkle a quarter of the cheddar on each dish followed by about a tablespoon of the green onions (you should be able to reserve about 2 Tbsp of the green tops for garnish). Season with hot sauce to taste.

Now distribute the white sauce evenly among the 4 casseroles, covering the egg and bread. Sprinkle 1 tablespoon pano crumbs on each casserole followed by a quarter of the mozzarella on each.

Top with 3-4 slices tomato and garnish with remaining green onion slices.

Bake uncovered for about 30 minutes, until brown and bubbly.

Serves 4.

Chicken Tenderloin Chasseur Improv

Here is a version of a classic fall dish - made popular in France as the hunter's fall bounty of foul and mushrooms are cooked together.  The classic dish combines the two with a wine sauce.  Some cooks also use tomatoes, others red peppers.

Here, I match savory notes with sweet roasted red peppers on the side, and forego the sauce for an earthy marinade, and a bit of char from the grill.
10-12 chicken tenderloins

Marinade:
palmful fresh cilantro leaves
palmful fresh parsley leaves
2 cloves garlic
2 green onions, coarsely chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp crushed red pepper flakes, to taste
1/2 tsp asian fish sauce

1 lb mixed field mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
1 green onion, sliced to garnish
toasted sesame seeds to garnish

2 red peppers, quartered lengthwise

Blend together the marinade ingredients in a small food processor, until smooth.

Pour marinade into a medium mixing bowl or a ziplock bag.

Add the chicken tenders and mix well.

Allow to marinate at least an hour or overnight in the refrigerator. Allow to return to room temperature when ready to cook.

Heat grill to high. Toss the peppers in a bowl with a good dash of olive oil, and a generous seasoning of kosher salt and freshly ground pepper.

Sauté the mushrooms in a skillet over medium-high heat in the olive oil and butter mixture. Cook mushrooms until they have rendered what water they will and are nicely browned. Remove from heat and keep warm.

Meanwhile, grill the chicken and the peppers, turning often, until the chicken is cooked through, about 8-10 minutes. Allow the peppers to char slightly and caramelize.

When cooked, turn the chicken onto a serving platter.

Top with the mushrooms. Garnish with green onions and sesame seeds. Serve roasted red peppers alongside the chicken.

Serves 6.

Grilled T-Bone Steak with Herbs

As the Summer blends to the Fall, some may want to grill the last steak on the grill.  Go for it and maybe this can help.
2 t-bone steaks

fresh rosemary leaves
fresh thyme leaves
2 Tbsp olive oil
1 clove garlic

Season your steaks with last and freshly ground black pepper.

In a food processor, pulse together the herbs oil and garlic.

Heat grill to blazing hot. Sear first side of steaks for about 4-5 minutes, until good grill marks are formed and some charring begins. Slather aromatic oil mixture over top of steaks and flip. Allow second side to cook about another 3-4 minutes, depending on thickness and temperature of grill, until just medium-rare in center.

Baste with remaining aromatic oil and flip steaks one more time, criss-crossing the grill lines. Allow a few flames to char the edges of the steak.

Remove steaks from grill and allow to rest for about 5 minutes on a cutting board before slicing on a bias.

Serves 4.

Shrimp & Scallops with Calamari Pasta

Match seared scallops and shrimp with wonderful ribbon 'calamari' shaped paste in this brothy dish that celebrates both sea and shore.
1/2 lb calamari pasta, or other favorite pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 lb bay scallops
1/2 lb large shrimp, shelled and cleaned
2 cloves garlic, minced
1/2 tsp dried crushed red pepper

1 5 oz can sliced mushrooms, juice reserved
2 cups clear chicken broth
1 bottle clam juice
1 Tbsp asian fish sauce
palmful fresh parsley leaves, chopped

2 green onions, sliced

Bring 2 quarts of salted water to a boil. Cook pasta, stirring often, just until al dente. Reserve 1 cup pasta cooking water, and drain pasta when cooked.

Meanwhile, melt butter in the oil in a wide skillet until all the water has bubbled off. Brown the scallops for about 2 minutes per side. Set aside on a rack sitting on a rimmed baking pan.

Add another dash olive oil into pan and bring to almost smoking. Carefully add the shrimp and allow to cook for a minute, shaking pan. Flip the shrimp and continue cooking another minute. Set shrimp aside with scallops.

Add a final dash of olive oil to pan and add the garlic and red pepper flakes. Cook for about 2 minutes. Add the mushrooms along with their juices to the pan. Stir in the chicken broth, clam juice, fish sauce, reserved pasta water and parsley. Bring to a boil.

Distribute pasta among four bowls. Then distribute seafood evenly among the four bowls. Then ladle a cup or so of broth, along with some mushrooms over the seafood. Garnish with green onions. 


Serves 4.

Cook's Note:  There are lots of cool artisan pastas out there that you could use, though frankly some are ridiculously expensive.  Try TJ Max to find great bargains on cool pasta.