Crab Cake Sandwiches

CRAB CAKES for Thursday night’s dinner! I have made this meal many, many times, and it is still a favorite. I will admit to being lazy and just buying a container of crab claw meat. Dice up a yellow/red bell pepper and half a sweet onion. Mix with the crab, an egg, about 1/4 cup of panco bread crumbs and a couple tablespoons of flour (I used almond flour). Add about 1/4 cup of Duke’s mayo, a TBS of Old Bay seasoning and grind in a healthy amount of fresh black pepper. Mix well. This could make 5 patties, but I made 3 huge ones. Pan sear in olive oil on both sides for about 5 minutes each side in a cast iron skillet. I cover it to cook the veggies through. You want a nice, blackened crispy exterior. The sauce is just mayo mixed with hot sauce, some...

Stuffed Crepes with a Mornay sauce

Part 4 of my morning breakfast series for this week… Stuffed Crepes with a Mornay sauce. Crepes:1 Cup1/2 tsp Salt2 Eggs1 1/4 Cups2 Tbsp Melted Butter Mix the dry and the wet in separate bowls. Then blend the wet into the dry. Mix till smooth & no lumps. Rest for an hour. I made mine the night before and put it in the fridge. Brush a medium heated skillet with butter and slowly pour in the batter until it fill the bottom. Cook for about 2 minutes and flip. Cook for 1 more minute. Set aside and make the next one. For my filling I sauteed onions, yellow bell peppers and mushrooms. I also fried two eggs over medium. Mornay sauce: 2 TBS Butter2 TBS All-Purpose Flour1/2 cup Whole Milk1/2 cup Gruyere Cheese, shredded¼ tsp Pepper, ground Over low heat in a...

Cacio e Pepe Egg Toast

In the latest of this weeks Breakfast Series, I give you Cacio e Pepe Egg Toast. This is about as easy as breakfast gets. Mix 2 or 3 eggs with about half a cup of finely shredded Parmesan cheese and a large helping of freshly cracked black pepper. I used an immersion blender. Melt a TBS of butter in a skillet over a medium heat. Add the eggs and stir constantly for a soft scramble. Toast some bread, I used sourdough. Put the eggs on the toast, top with about 1/4 cup of Parmesan, more black pepper and a hint of parsley. That’s...

Taco Sauce

Taco Tuesday! Of course, tacos are a regular feature around here, but tonight we did something different. We made our own taco sauce. Tonight’s focus is on making a custom taco sauce. Use it on any taco you like. This was a first for me. I ground up about 10 Japones peppers in my food processor, then added a 14 oz can of fire roasted tomatoes and pureed it. These went into a sauce pan with a TBS of chili powder, paprika, onion powder, garlic powder and about half a TBS on cayenne and cumin. About a TBS of fresh ground black pepper. Stir in a couple TBS of honey and about a quarter cup of apple cider vinegar. Heat all this up to a low simmer. That’s it. Put it on your taco fillings. Crazy good! Tonight’s taco was an air-fried chicken leg,...

Turkish Cilbir

In my continuing breakfast series for this week I give you one of my favorite breakfasts that is as easy to make as it is delicious, a traditional Turkish meal, Cilbir. In one cup of yogurt (I use 5% Page) add 1-2 cloves of minced garlic, the juice of one lemon and a handful of fresh chopped dill. Mix well and set it aside, don’t put in the fridge. Melt a tablespoon of butter. Add a teaspoon of paprika. Traditionally you would add ¼ tsp aleppo peppers, but I don’t have any, fortunately I have Flatiron’s 4-Pepper mix, and it was great. You can use crushed red pepper flakes. Stir well. Poach 2 eggs. Toast some bread. I used sourdough. Cut into wedges. Drizzle half the butter sauce on the yogurt mix. Place the eggs on top. Put on the rest of the...