As everyone in America knows, it's Super Bowl Weekend! It's time for the men to put out their culinary skills and the women to take advantage of a day off out of the entire year (exceptions; Valentines Day, Mother's Day and Birthday.)
Some of the men out there may feel it their duty to invite their buddies over to watch the game on a big screen television. Some wives may feel that they actually get to observe their working husband/partner in one sitting area for the first time in a year up close and personal. Couch potatoes don't count. Whatever your vice, have fun. Take advantage of the one day when you can ask for something (make it big). More than likely the generic response will be "Yes honey", "Ok", or "Anything you say" . "Oh, I just Love this 7 ct. Marquis Diamond Ring Sweetie!"
Go Pittsburgh Steelers!
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"Absolutely Perfect Steaks"
4 tenderloin steaks-wrapped in bacon or rib-eyes
Lawry's Seasoned Salt & fresh ground pepper
5 TBSP. unsalted butter, softened (can soften in microwave on 30% power at 20 second intervals until soft)
1 garlic clove (mashed)
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1tsp. Dijon mustard
1/2 tsp. balsamic vinegar
1). Combine butter,mashed garlic clove,thyme, smoked paprika, Dijon mustard and balsamic vinegar-mix well, then place in refrigerator.
2). ***PAY ATTENTION: This neat trick let's you oven broil without any smoke in your kitchen; Take an aluminum disposable pan or heavy duty baking pan and place approximately 1/1/2 cups of salt in it. Take a wire rack or slotted tray, spray it with Pam (for easy clean-up) and place on top of aluminum pan. Adjust oven racks (both) to the upper middle and lower middle positions and heat to 375 degrees. Pat steaks dry with paper towels and then season with Lawry's Seasoned Salt and pepper.Place steaks on wire rack. and place in oven on the lower-middle rack. Cook 6 minutes then remove pan from oven. Flip the steaks over. Let steaks rest for 10 minutes. Place oven on broil. Transfer the pan to the upper middle rack and broil the steaks flipping every 3 minutes until an instant thermometer reads 125-135 degrees (check after 6 minutes). Transfer steaks to a platter and top with chilled compound butter mixture. Tent with foil and let steaks rest for 5 minutes. PS: I like to saute' onions and mushrooms in unsalted butter and season with Lawry's seasoned salt and pepper and then mound them on top of the steaks.
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Maryland Crab Cakes
with Remoulade Sauce
1 lb. jumbo lump crab meat, picked out
the shells and drain the liquid off the crab meat
4 green onions, green parts only, minced
1 TBSP. chopped fresh parsley
1 1/2 tsp. Old Bay seasoning
4 TBSP. fine dried plain bread crumbs
1/4 cup mayonnaise
Salt & white pepper
1 large egg
1/2 cup unbleached all-purpose flour
1/3 cup vegetable oil
1. Gently mix the crab meat, green onions (green parts only), parsley, Old Bay seasoning, *2 TBSP. of bread crumbs and mayonnaise in a medium bowl, being careful not to break up the crab lumps. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more *bread crumbs if necessary until the cakes hold well together.
2. Line a rimmed baking sheet with parchment paper. Using a generous TBSP., form the mixture into 24 crab cakes, each 1 1/2 inches in diameter and 1/2 inch thick. Place each cake on the prepared baking sheet. Cover with plastic wrap and chill for at least 30 minutes.
3. Adjust oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with a double thickness of paper towels. Put the flour into a pie dish. Lightly dredge the crab cakes, knocking off the excess.
4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Once heated place the floured crab cakes in the skillet; Do not let them touch each other. Pan-fry until the outside is golden brown and crisp, 1 -2 minutes. Using a spatula, turn the cakes. Pan-fry until the second side is crisp and brown, 1 -2 minutes. Repeat with remaining crab cakes. Transfer crab cakes to a paper towel-lined baking sheet and place the baking sheet into the oven.
Serve HOT with *Remoulade sauce.
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* Remoulade Sauce
1/2 cup mayonnaise
1 tsp. Franks Hot Sauce
1/2 tsp. *capers, drained
1 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1 tsp. minced fresh parsley
1 anchovy fillet, chopped coarse
or anchovy paste
Salt & Pepper
1 garlic clove, chopped
1 tsp. sweet pickle relish
Soak capers in milk for 10 minutes, then drain and proceed with the following: Pulse all the ingredients (including drained capers) with the exception of the salt & pepper in a food processor until well combined but not smooth, about ten quick pulses. Season with salt & pepper to taste. Transfer to serving bowl. Serve with Crab dip or Crab Cakes.
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Louisiana Crab Cakes
2 tsp. plus 4 TBSP. vegetable oil
25-30 saltine crackers,crushed
1/4 cup mayonnaise
1 large egg
1/2 onion, minced (1/2 cup)
2 TBSP. heavy cream
1/3 green bell pepper, finely chopped
2 tsp. dry mustard
1 celery rib, finely chopped
1/8 tsp. cayenne pepper
3 garlic cloves, minced
1/4 tsp. smoked paprika
1 1/2 lbs. lump crab meat, "pick out
the shells" and drain the liquid off the crab meat
1 TBSP Worcestershire sauce
1. Heat *2 tsp. of the oil in a medium skillet over medium heat. Add onions, bell pepper, celery, and garlic and cook until soft, about 5 minutes.
Transfer to a plate and refrigerate for about 5 minutes.
2. Transfer the vegetables to a large bowl. Stir in the lump crab meat and *3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab. Whisk the mayonnaise, egg, heavy cream, mustard cayenne, smoked paprika and Worcestershire sauce together in a small bowl. Using a spatula, fold the mayonnaise mixture into the crab mixture. Divide into 8 portions and shape each into a 1 1/4-inch-thick cake. Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.
3. Heat the remaining 4TSBP. oil in a large 12-inch non-stick skillet over medium-high heat until shimmering. Dredge the crab cakes in the remaining 1/2 cup plain cracker crumbs and form crab cakes. Add more bread crumbs if needed to hold crab cakes together. Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining crab cakes. Serve with lemon wedges and *Remoulade sauce.
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*Hot Crab Shrimp & Mushroom Dip*
2 cups heavy cream
2 TBSP. butter
1/4 cup minced celery
1 1/2 cups sliced white mushrooms
3 shallots, minced
1 cup lump crab meat, remove shells and drain
1 cup small shrimp, cooked
1 tsp. crushed red pepper
1/4 tsp. salt 2 green onions, just the green part
1/2 tsp. smoked paprika
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack
cheese
1. Melt 2 TBSP. of butter over low heat in a large saucepan. Add celery, shallots, crushed red pepper and smoked paprika and simmer the ingredients over low heat for 20 minutes. Cook slowly just until the celery softens and the onions begin to turn translucent.
2. Add mushrooms, crab, shrimp, cream and salt to the pan. Turn the heat up until the liquid begins to bubble, then turn the heat back down and simmer mixture for 20 minutes or until it becomes thick. Watch carefully making sure the mixture does not bubble over. Set oven on broil.
3. When the dip has thickened pour it into a casserole dish. Combine Cheddar & Jack cheeses and sprinkle the cheese mixture over the dip. Broil the dip for 3 or 4 minutes or until the cheese is melted. Sprinkle green onions over the top and serve hot with toasted garlic bread.
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Toasted Garlic Bread
2 loaves Italian bread
1/2 tsp. dried parsley flakes
1/2 cup melted butter (1 stick salted butter)
1/2 tsp. chives
1/4 tsp. garlic powder
1. Cut loaves length-wise. Combine the dried parsley flakes, garlic powder and chives with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each the bread and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
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Zesty Crab Dip
1 jar (12 oz.) cocktail sauce
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
A dash or two of hot sauce (My favorite is: Frank's Hot sauce)
1/2 cup mayonnaise
1 can (4.25 oz) lump crab meat pick out the shells (drain well)
1/4 tsp. dill
1 tsp lemon zest
Salt and pepper to taste
Bag of your favorite Tortilla chips or *Home-made*
Place the cocktail sauce, mayonnaise, lemon zest,dill, lemon juice & Worcestershire hot sauce in a decorative bowl. Stir mixture well.
Fold in the drained crab meat until just combined. Salt and pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Serve with tortilla chips.******To make your own tortilla chips just cut flour tortilla's in fourths. Heat a quart of peanut oil to 375F. Deep fry in batches approximately 30 seconds-1 minute. Drain on paper towels. Sprinkle lightly with salt. Cost pennies to make a whole slew of them!
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Favorite Cookware: Corning Ware Oval Casserole Dish
Enjoy!
The Frye Girl 2 U
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