Table Talk

Over the summer, my youngest daughter (who loves to cook ) and  I got into a pretty good  routine of going to the market each day to pick out what we needed for dinner.  Along the way, we would pick up the daily coffee sample that was being poured (yes, my daughter likes the flavor of coffee). There were samples like “Apricot Breeze”,  ”Raspberry Bliss”, and “Kona Beach Blend”; all very summery and light.

Well, this week we noticed there was a change at the coffee bar… the summertime flavors had been replaced with “Pumpkin Spice” and “Hazelnut”.   What? It’s still 90+ degrees outside!  Labor Day has not even passed! These are comforting flavors  I like to sip when I’m wearing jeans and a soft cozy sweater. I could not help but wonder what the heck was going on…it’s still summer, right?

But as I looked around the store, I noticed there were other subliminal hints that fall was approaching. Magazine covers offered up pictures of soups and stews. There were displays of candy and Halloween decorations. Summer had ended at the store. My friendly neighborhood retailer was letting me know it was time to move on and change the way I was thinking.

Well, even though I did flip my calendar to September and know fall is right around the corner, it’s still hard to recognize  when you live in an area where chilly temperature are a long way off. It will be a while before jeans and sweaters make it out of my closet, and I am not ready for beef bourguignon or apple pie. So in the meantime, entrees that are light and fresh are still on my mind.

This is a pasta dish I love make with fresh salmon. The fish may be poached ahead of time and made along with the dressing, which makes pulling it all together a snap when you are ready to serve. The dish is served at room temperature, so when the temperatures outside are soaring, you can cool off with an entree that is light on your palate.

Fettucine with Salmon, Roasted Asparagus and Creamy Lemon Vinaigrette

For the poached salmon:
1 1-pound salmon fillet, de-boned with skin left on
2 stalks celery, cut into 2” pieces
1 medium onion, sliced
1 tablespoon black peppercorns
1 cup white wine
2 cups water
Salt and pepper to taste

For the creamy lemon vinaigrette:
½ cup extra virgin olive oil
¼ cup rice wine vinegar
2 cloves garlic
3 scallions
Juice of ½ lemon
1 teaspoon kosher salt
2 tablespoons mayonnaise

1 pound fettucine pasta
Salt for cooking pasta
4 tablespoons unsalted butter

1 pound asparagus, ends trimmed, cut into 2-inch-thick pieces
1 ½ tablespoons olive oil

1 1/2 cups grape tomatoes, halved

Place the asparagus on a baking sheet. Drizzle with olive oil and toss to coat well. Bake in a 400 degree oven 15 minutes, until tender. Set aside (may be roasted 4 hours ahead.)
Prepare the poached salmon:
Preheat the oven to 325° F. Place the celery, onions, black peppercorns, white wine and water in the bottom of a baking dish. Lightly salt and pepper the salmon fillet. Place the salmon in the baking dish, skin-side down. Cover the baking dish with foil and bake in the oven for 20 – 30 minutes or until the fish flakes. Immediately remove the salmon from the poaching liquid and cool completely. Remove the skin and flake the fish into small pieces . Set aside.

Prepare the vinaigrette:
Combine all the vinaigrette ingredients into a blender or a container large enough to accommodate an immersion blender. Blend ingredients well. Set aside.

Prepare the fettucine:
Prepare a pot of well-salted water and bring to a boil. Add fettucine and cook until al dente. Drain fettucine and place back into the pot, but keep the pot off the heat. Toss with 4 tablespoons of butter, coating the fettucine completely. Add the salmon and vinaigrette and toss gently to blend.  Top with asparagus and tomatoes.

4 servings

Most of our  family is divided between New York and South Carolina. Living in Virginia,  we find ourselves right smack in the middle of the drive to or from either place. So when a family road trip is underway, we get to see everyone on their way through. Knowing the visit will be a quick one, I like to spend my time in the kitchen before our guests arrive , making things that require little or no work later on, so that I am free to spend time with our family.

This past weekend, my sister, brother-in-law, and their kids stopped to see us on their way south to my parents’ place at the beach.

The plan was they would get up at the crack of dawn and hit the road. The car was packed the night before, the kids slept in the clothes they were going to travel in, and everything was set. They would arrive by 12:00 pm in time for lunch, and an afternoon out by the pool.

As it turned out, my bother-in-law someone hit the snooze button on the alarm clock, which resulted in a delayed start time and a big fight a little frustration between the happy couple before they hit the road. Then there was the part about hitting DC traffic at the wrong time of day, and so by the time they arrived it was 3:00, and our lunchtime salad turned into “dunch” (the meal eaten in place of lunch and before dinner).

Thankfully, all of the tension from the long drive was replaced with laughter as they stepped out of the car with their stiff legs and road trip hair.  We greeted them with hugs, kisses, and with  my  southwestern inspired salad to make it all better. I have to say, we all really enjoyed this one, not just because we were all ravenous, but because the flavors worked really well together. I added some chipotles to the vinaigrette which spiced it up a bit and balanced out the cool mango and avocado.

I wasn’t planning to write a post about this salad, but after eating it, I thought I should put together one more plate and grab a picture incase you might want to enjoy this entree salad on a hot summer day for lunch, dinner, or even dunch.

Spinach Salad with Grilled Chicken and Chipotle Lime Vinaigrette

Dressing:

2 chipotle chiles(canned variety packed in adobo sauce), chopped

3 cloves garlic, minced

1/2 cup fresh lime juice

1 teaspoon salt

Freshly ground pepper

1 teaspoon ground corriander

1 Tablespoon Dijon mustard

1/2 cup chopped cilantro

1/2 cup canola oil

3/4 cup olive oil

Combine all ingredients in a blender and process until smooth.

Salad:

1 pound boneless, skinless chicken breasts

8 cups  baby spinach

1 mango, peeled, diced

1 avocado, peeled, pitted, diced

5-6 radishes, thinly sliced

1 cup feta cheese, crumbled

1 1/2 cups crumbled tortilla chips ( I used Food Should Taste Good brand Sweet Potato Tortilla Chips)

Place chicken breasts in a plastic zip-lock bag and pour enough dressing to just cover breasts (about 1 cup of dressing); marinate in refrigerator for at least 30 minutes, and up to 4 hours ahead.

Heat grill to medium high. Grill chicken breasts 6-7 minutes on the first side; flip, and grill 5-6 minutes on the second side, or until chicken is cooked through. Transfer chicken to a platter, tent with aluminum foil, and allow to rest 5 minutes before slicing on the diagonal into 1/2-inch thick slices.

Meanwhile, place all remaining salad ingredients in a large bowl. Add desired amount of remaining dressing to salad and toss well to combine. Divide salad among plates and top with grilled chicken.

4 servings

I have been up in the Adirondack mountains away from it all for the last 3 1/2 weeks, and  wow, have we  had a fantastic stretch of blue sky days! I wake up each day thinking it is not going to last, but then we are greeted with more sunshine. This area is known for cooler temperatures and large patterns of rain in the summer, so we have been pleasantly surprised.

One thing this area is not known for though is fresh fish from the sea…pretty much impossible to find. I have been craving fish, and on our last visit into town I caved at the supermarket, and picked up some frozen sole. Though the fish itself was less than stellar, the  preparation lifted the not so fantastic sole into something really good.

I made a compound butter with lots of fresh herbs and smeared the fish with it, along with some white wine in the baking dish to add flavor and maintain moisture while it cooked in the oven. While the fish was cooking, I sauteed some beautiful red Swiss chard   for the fish to sit upon, and completed the dish with crunchy Garlic and Rosemary Crumbs.

Though this entree would have been out of this world with really fresh fish, it was pretty darn good with the mediocre sole.

Rosemary Garlic Crumbs

1/4 cup extra virgin olive oil

2 sprigs fresh rosemary

3 whole cloves garlic, smashed

3/4 cup panko bread crumbs

Zest from 1 lemon

3 tablespoons grated Parmesan cheese

Heat olive oil, garlic, and rosemary in a medium saute pan over medium low heat until the mixture becomes fragrant, about 2-3 minutes. Increase the heat to medium high, add panko breadcrumbs, and stir constantly, until crumbs develop a rich golden color. Transfer crumbs to a bowl. Remove rosemary stem and garlic. Add lemon zest and Parmesan and toss well to combine.

Baked Sole with Herbs

2 tablespoons unsalted butter, softened

1/2 cup fresh herbs (such as chives, dill, parsley), finely chopped

4 (4-ounce)  sole fillets (or other white fish)

Salt and freshly ground pepper

1/4 cup white wine

Combine softened butter with herbs to form a paste.  Season fish with salt and pepper. Spoon an equal amount of  butter paste over the top of each fish fillet. Place fish in a baking dish and pour wine around the fish. Bake in a preheated 425 degree oven for 15-18 minutes.

To plate: Spoon swiss chard onto each of the plates. Place a fish fillet over the chard and top with a generous amount of Garlic Rosemary Crumbs.

4 servings

Sauteed Swiss Chard

1 tablespoon olive oil

3 cloves garlic, minced

1 large bunch red Swiss chard, thinly sliced

Salt and Freshly ground pepper

Heat olive oil over medium heat in a large saute pan; add garlic and saute 30 seconds. Add Swiss chard, salt and pepper,  bump heat up to medium high, and saute, stirring frequently, until chard is wilted a bit, about 3-4 minutes.

I was assigned to bring a salad, and after a visit to   a nearby farmer’s market, I decided to make a salad with a blend of everything I picked up.. I knew I wouldn’t find quinoa up here in the mountains, so I brought some along with other hard to find items in my travel kitchen box.

Here is a look at the salad and a recipe for you:

                               Farmer’s Market Quinoa Salad with Lemon Basil Vinaigrette

Dressing:

Zest and juice of 3 lemons

1 tablespoon minced shallots

2 cloves minced garlic

1 1/2 cups basil leaves, cut into chiffonade

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

Whisk lemon zest/juice and next 7 ingredients together in a medium bowl. Gradually whisk in olive oil. Set aside until ready to toss salad.

Salad:

2 cups quinoa

4 cups water

3 small zucchini, ends trimmed, sliced lengthwise into 1/2-inch-thick slices

2 tablespoons extra virgin olive oil

Salt and pepper

3 ears fresh corn kernels, cooked

2 large tomatoes, diced (about 1 1/2 cups)

5 ounces baby arugula, sliced into a chiffonade

4 ounces feta cheese, crumbled

Heat water to boil. Add quinoa, cover, reduce heat, and simmer 15 minutes until done. Transfer quinoa to a large bowl to cool. Meanwhile, heat grill to medium high. Brush both sides of zucchini with oilve oil and season with salt and pepper. Grill 3 minutes per side and transfer to a cutting board. Cut grilled zucchini into 1/2-inch slices and add to bowl with cooled quinoa. Add remaining salad ingredients to bowl and toss with salad dressing.

8 servings

Before leaving for our annual trek north to the Adirondack mountains, the weather in Richmond was as it usually is in the summer: Hazy, hot, and humid. Not just a little hot, but unreasonably hot- 97 degrees with humidity chasing temperatures over the 100 degree mark. When it’s that warm outside, it is hard for me to think about eating…that is unless you are going to make a Vietnamese cold noodle salad, which is exactly what I did.

About a year ago, I discovered a blog called Ravenous Couple, that features the cuisine of Vietnam. If you haven’t paid them a visit , make sure you do. They also host a recipe round up called taste of Vietnam–good stuff.

 I fell in love with their recipe for   Bun Thit Nuong  which showcases the flavor of lemongrass marinated pork with noodles and fresh herbs, and a dressing that has a really nice balance of spicy and sweet.  I  use pork tenderloin for this dish , which maintains its  tender qualities  during the quick time it spends on the grill. You can serve this dish in individual bowls with all the accoutrements, or arrange the components on a large platter (as I did)  and let everyone help themselves.

No matter how  you serve it, it is delicious,  and a fantastic way to beat the summer heat.

 Marinade:

1/4 cup minced Lemongrass

1/4 cup sugar

2 tablespoons fish sauce

2 tablespoons ground pepper

2-3 cloves garlic, minced. (use more according to taste)

2-3 shallots, minced.

3 tablespoons sesame oil

2 tablespoons thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)

3 tablespoons toasted sesame seeds

1 pound pork tenderloin, sliced into 1/4 inch-thick pieces (partially freeze before slicing)

Combine  marinade ingredients in a medium bowl. Add pork, mix well and marinate for at least 1-2 hrs.

Skewer pork slices onto metal skewers, or place in grill basket. Grill over medium high heat 2-3 minutes per side, until cooked through and charred in some places.

Salad:

2 (14 oz). packages of vermicelli, cooked according to package instructions, rinsed, drained

1 cup thinly sliced mint leaves

1 cup mung bean sprouts

1 English cucumber, cored, cut into julienne

1 cup thinly sliced romaine lettuce

1 cup julienned carrots

1 cup coarsely chopped peanuts

Dressing:

1 cup of water

4 tablespoons sugar

2 tablespoons rice vinegar

1/4 cup  fresh squeezed lime juice (about 4 limes)

2 Thai red chiles or Jalapenos, minced

6 cloves  garlic, minced

2 tablespoons fish sauce

Rooster brand chile garlic sauce

Combine water and sugar together in a small saucepan and bring to bowl over medium high heat, stirring to dissolve sugar.  Add vinegar, lime juice, and chilies, and fish sauce to saucepan, stirring to combine. Season with chile garlic sauce if desired.

Assembly:

Place prepared noodles on platter (or in individual serving bowls). Place all remaining salad ingredients and pork on top of noodles, dividing ingredients in sections. Drizzle dressing over the top of salad.

Makes 15-18 tasting sized appetizers

6 entree servings

A few weeks ago, Jaden of Steamy Kitchen wrote a wonderful and informative post about an artisan burger tasting she hosted and she introduced us to Carrie Oliver, owner of The Olive Ranch Company, who believes that like fine wines, beef flavor and texture are influenced by breed, growing region, diet and the unique skills of those who raise it.

I couldn’t agree more, and knew as soon as I read Jaden’s post, I wanted to host an event like this at our house. I’m all about having people over for a dinner party, and with an idea like this, I knew we would have  a lot of fun.

I spoke with Carrie by phone before our party and got some great tips regarding how to select the artisan beef, and how to organize the event. Here is what Carrie has to say:

finding beef for an artisan burger tasting

If you think a wine or chocolate tasting is fun, you’re in for a real treat with an Artisan Burger Tasting. The trick is, just like any other food, you need to actually know what’s on your plate if you expect to enjoy the same or similar flavor the next time.

First you’ll need to find a few different sources of beef to include in your tasting. You are ideally looking to find farm- or ranch-specific beef and to know what kind of cattle they raised and how. (If this isn’t practical, as a first step look for beef with a label that says it was raised without the use of added growth hormones or antibiotics and then try to find out as much as you can about the beef as possible.)

Ask the following and jot down the answers: the cattle breed or crossbreed (e.g. Hereford, Purebred Angus, Angus-Jersey Crossbreed, Charolais, etc.), the growing region, the specific diet, the aging technique used (dry-aging or wet-aging), and the name of the farm, ranch, or ranch group.

I would also ask what the % fat is in the burger. As many of you will know from reading my earlier posts, fat content makes far less of an impact on beef – especially in steaks – as one might otherwise think. But fat does carry some flavor, and in burgers it can also have an impact on mouth-feel. Some people describe this feeling as juicy; others find it filmy or oily. As part of your growing appreciation for burgers, you’ll want to learn whether you prefer the feel of fat or not in your burgers.

Finally, this is a great opportunity to try grass-fed beef if you haven’t already done so,if you haven’t already done so, so try to include at least one sample in your tasting.

I wanted to source locally for the beef we would be tasting, so I set out to find 4 local farms that met Carrie’s criteria for artisan beef.  Most  ranches sell their meat through CSAs, Co-ops, at farmer’s markets, or directly at their farm. I began my search at  one of our farmer’s markets, and found the remaining farmers by word of mouth. Here are the 4 farms I chose to include in our tasting (all are within 20 minutes of our house):

Faith Farms

Dragon Fly Farms

Deblyn Farm

Keenbell Farm

Organizing our tasting involved a plan to keep the samples separated throughout  the cooking and plating stages, as we were doing a blind test test.   I color coded each of the 4 farms and assigned them a number.

In order to tuly appreciated the flavor and texture of each burger, I prepared a small sample of each farm’s beef adorned with just a little salt and pepper and prepared in my grill pan separately. It was amazing how different each of the samples smelled, tasted, and felt in our mouths as we chewed.

We used Carrie’s  Artisan Beef Institiute Tasting Guide which helped us identify the texture, personality, and impression of each sample. We recorded the flavors we tasted whether it was buttery, earthy, gamy, savory, etc… keeping our findings to ourselves. Well, most of us kept our thoughts to ourselves…my husband kept blurting out what he was tasting, or letting out sounds like “mmm” or “OMG this is good!” ~we had to remind him to be quiet.

We assigned each of the samples a rank, 1-4 (#1 being our favorite).

Once we finished tasting and recording our notes of the samples I grilled mini slider sized burger samples from each farm for us to try with a few toppings such as caramelized onion jam, homemade ketchup, and cheese.

Tasting the burgers on a bun, with toppings was a lot more difficult to pull out the different flavor nuances than when we tasted the samples unadorned. I’m really glad we had the opportunity to review each of the samples ahead of time.

We brought our tasting notes with us to the dinner table and began discussing our findings. It was really interesting to see how many of us picked up on the same flavors/characteristics that made each of the sample so unique.

Let me tell you that each of the farms have amazing beef, with flavor and texture far superior to anything you will find in any grocery store, and ranking them 1-4 was difficult. All of our samples were grass fed beef that had been dry-aged at least 14 days. I am excited to know we have farms so close by to provide us with quality like this and will order from each of them in the future!

We did have to select a winner however, and our first choice was actually unanimous (drum roll please)…

Deblyn Farms was our favorite burger, winning votes for texture/chew and for flavor. We found this burger to have  soft texture and very nicely balanced with layers of buttery, earthy, and nutty flavors. The personality was direct and had a long lasting impression.~ It really was outstanding.

Deblyn Farms raises Piedmontese cattle , an Italian breed which  carries the gene for inactive myostatin, which increases muscularity, and also reduces the fat content while improving tenderness in the beef. This low fat beef is also lower in calories, higher in protein and contains a higher percentage of the good Omega 3 Fatty Acids.

Deblyn Farms crosses the Piedmontese with either a Charolais or Angus to produce lean, tender flavorful beef. You may purchase beef from Deblyn Farms by  contacting Lynda directly by email: lynda.ragsdale@gatewoodfarms.net to arrange pick up at their farm, or through the Fall Line Farms Co-op.

We had a blast doing this artisan burger tasting, and think you would really enjoy trying something like this in your home. You may even want to try one of  Carrie’s Artisan Steak Tasting Packages that may be purchased on her website.

One thing I can say is that beef is filling! You don’t need to add a whole lot to this dinner party.The focus really is and should be around the beef. A simple hors d’oeuve and light salad (to act as more of a palate cleanser) is all you really need to round out the evening. I made a light ice cream/sorbet terrine for dessert, and even that was pretty hard to eat after all those burgers!

Broccoli rabe is one of those vegetables that you either absolutely love, or you just can’t stand, no matter how many times someone makes it for you (Dad: I am referring to you) ….you just can’t do it. There’s no real middle ground when it comes to broccoli rabe. It’s pretty much a yes or a no. Broccoli rabe has rather a sharp bite, which tends to be on the bitter side.

I happen to absolutely love  these qualities when it comes to broccoli rabe, but know that not everyone shares my enthusiasm. So, when I am fixing broccoli rabe for the less than enthusiastic  crowd (a.k.a. my family), I soften the flavor a bit by sauteing it in olive oil with  a million cloves of garlic,  white wine, chicken broth, then toss with fresh pasta and home made ricotta cheese. Oh- and a squeeze of lemon to finish. This is the way I usually prepare broccoli rabe … that is until I found my new favorite way to eat broccoli rabe–grilled!

I recently picked up a copy of Fast, Fresh & Green by Susie Middleton, (former editor of Fine Cooking Magazine) which is filled with all kinds of delicious recipes featuring fresh vegetables that take you through braising, sauteing, grilling, and even a section on gratins.  It’s a great book for summer, which I highly recommend.

I spotted her recipe for grilled Broccoli Rabe with Lemon and Parmigiano, and knew I had to make it, and soon. I grill all kinds of vegetables, all of the time during the summer, but broccoli rabe? That was one I hadn’t even thought of trying. So before I knew it, my grill basket  was heating up and there I was, cooking broccoli rabe on the grill.

Following Susie’s recipe, I  tossed the broccoli rabe in a mixture of water,  olive oil, and salt prior to  adding to the heated grill pan.

The olive oil allows the broccoli rabe to char and caramelize a bit, creating fantastic flavor.  The water allows  the broccoli rabe  to steam as it cooks, ensuring tenderness.

So for all of you  broccoli rabe lovers out there who truly appreciate the character it holds, this is one you must try this summer. I know I will be making this one again and again, but probably not for you dad…this is not one for you….not even with extra cheese and lemon.

Grilled Brocoli Rabe with Lemon and Parmigiano

8 ounces broccoli rabe, bottom 2-inches trimmed

3 tablespoons olive oil

Kosher Salt

1/4 lemon

Small wedge of Parmigiano-Reggiano

Put a vegetable grilling basket directly on the grate of a gas grill and preheat to medium. When the grill and basket are hot, toss the broccoli rabe in a mixing bowl with the olive oil, 3 tablespoons water, and 1/2 teaspoon salt, and transfer it to the grill basket. Toss well, close the lid, and cook, tossing frequently with tongs (and replacing the lid each time), until the rabe is wilted and all of the pieces have some browning on them, 7 to 8 minutes.

Transfer the rabe to a serving platter. Taste and add a little salt if necessary. Season with a light squeeze of the lemon, and using a y-shaped vegetable peeler, shave as many Parmigiano shavings as you like (8 to 10 would be good) over the rabe. Serve warm or at room temperature

Serves 3 to 4

My sister -in -law is a fly by the seat of her pants kind of girl. If something can wait, she will put it off until the very last minute, and then scramble to get it done. There is usually a pretty good story that goes along with her procrastination. Like the time…

~ she came bustling through the door out of breath and a little late,  to a family gathering we were having with this Pickled Ginger Salsa and Crisp Wonton Chips. A cloud with the fragrance of deep fried wonton skins trailed behind my sister in law wherever she went. Her clothes, hair, and whole being reeked of oil. I can’t help but  chuckle a bit in my head as I type this remembering how  we all laughed together about how much she stunk!

You see, my sister- in- law fried the chips just before the party started and ran out of time for a shower (or change of clothes).  It was pretty funny, and a memorable family moment. But even more memorable, was how amazing that Pickled Ginger Salsa tasted when we scooped up that first bite. If you are a fan of homemade tortilla chips (who isn’t), then you will easily fall in love with these homemade wonton chips.

It’s not very often that I eat fried foods, but let me tell you, the chips are worth the splurge. Crisp and salty, they are the perfect complement to the sweet and spicy flavors you’ll find in the salsa.

Summer barbeque season is upon us, and if you are looking for a little something different to bring and share with your friends, I think you will really enjoy this one. Just remember to allow enough time for a shower.

Crisp Wonton Chips with Pickled Ginger Salsa

For a  healthier option, you could substitute the convenience of  store-bought chips, and if I were doing that, I would recommend Food Should Taste Good Multigrain Chips, or Garden of Eaten Blue Corn Tortilla Chips.

1 (10-ounce) jar pickled ginger root

Juice of 1 1/2 limes

2 tablespoons sesame oil

4 tablespoons rice wine vinegar

1 tablespoon honey

6-8 cloves garlic, minced

2 tablespoons soy sauce

6 plum tomatoes, diced

3 green onions(green part only), finely chopped

2/3 cup chopped cilantro

1/2 teaspoon salt

1  package egg roll wrappers (usually 25 in a package)

Canola oil for frying chips

Combine Pickled ginger and next 7 ingredients in a food processor and blend until smooth. Mix in tomatoes, green onions, cilantro, and salt.

Heat canola oil in a deep fryer or in a cast iron skillet to 350 degrees. (If using a cast iron skillet, fill with 2-inches of canola oil).

Cut egg roll wrappers into 1-inch strips.

Fry egg roll wrapper strips in batches until golden brown. Drain on paper towel lined baking sheet and sprinkle with salt.

10-12 servings

When I start to think about making crab cakes, I can’t help but think of that scene in Forrest Gump when Bubba starts rambling on about all of the different ways to cook shrimp. I kinda feel that way about crab too.

I make crab cakes with all sorts of flavors. If I’m in the mood for Asian, I add lemongrass and ginger to the filling, dip in panko, and pair with  some sort of soy based sauce. Sometimes, I want to go a more traditional route and keep it simple with lemon and parsley.

For the times I am in the mood for southwestern, this is the crab cake I turn to. I’ve added a bit of masa harina (the traditional corn flour used to make tamales and tortillas) to give it a warm flavor distinct to Mexican cooking. Instead of the traditional remoulade, I serve the crab cakes with this brightly colored blistered pepper sauce and black bean mango salad. This presentation is a great way to get the  ”wow factor” going  when the dish comes to the table.

If you are looking for a litle something different in a crab cake, I urge you to give this recipe a try. You won’t be disappointed.

Masa Harina Crusted Crab Cakes with Blistered Pepper Sauce

1 1/4 cups Masa Harina (corn tortilla mix)

1 pound lump crab meat

3/4 cup finely chopped red bell pepper

7 tablespoons mayonnaise

1/2 cup chopped fresh cilantro

3 1/2 tablespoons lime juice

2 teaspoons grated lemon peel

2 tablespoons olive oil

Sauce:

4 grilled red bell peppers, peeled, seeded and chopped

1/2 small red onion, coarsely chopped

4 cloves roasted garlic, peeled

1/4 cup red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon chipotle puree

Salt and freshly ground black pepper

1/2 cup canola oil or olive oil

Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.

Mix crab meat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 3/4 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into 8 patties.  Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side.  Note: you may make keep the cooked crab cakes at room temperature up to 2 hours ahead. Place on a wire rack set over a baking sheet and reheat at 375 for 7 minutes.

For Sauce: Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

To  plate:

Spoon about 1/3 of a cup of the sauce in the center of each plate. Top with a crab cake. Spoon 2-3 tablespoons of the *Black Bean and Mango Salad over the crab cake.

Black Bean and Mango Salad

1 (15-ounce) can black beans, rinsed and drained

1 ripe Mango, peeled, pitted, and finely diced

1/2 small onion, finely diced

1/2 jalapeno pepper, seeded, and finely diced

1/4 cup fresh lime juice

2 tablespoons honey

1/4 cup olive oil

1/2 cup chopped cilantro

1/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

I wrote about my love for beets in a previous post  Roasted Beet Salad with Fennel and Sugared Pecans . I have a similar love for goat cheese.  Tangy and assertive,  goat cheese can transform an ordinary salad into something really special. When you combine the two in say, like a food processor, something even more magical happens…

The earthy, sweet flavor of the beets gets whirled together with the  goat cheese into a wildly  colored mixture, packed with  flavor.  When I first saw/tasted this combination, I knew right away that it would become a part of my salad for the supper club menu I was working on. I used a mini cheesecake pan with removable bottoms to mold the goat cheese mixture.

I put these together 2 days ahead of time and kept them in the refrigerator until I was ready to plate the salad. I combined  a bouquet of  flavors into the mix, with shaved asparagus, arugula, and avocado.  To complete this springtime salad, I added some edible flowers and herbs.

This salad was a hit with my friends; even the ones who said they didn’t like beets!

If you read my last post, you already know that I served a chilled artichoke soup served “shooter style” following the salad course, which provided a refreshing break before the entree.

Arugula, Shaved Asparagus, and Avocado Salad with Beet Infused Goat Cheese

Beet Infused Goat Cheese:

3 large red beets, washed, dried, tops trimmed

1 tablespoon olive oil

Salt and freshly ground pepper

10 ounces soft goat cheese

4 ounces cream cheese

Dressing:

4 tablespoons lemon juice

2 garlic cloves, minced

4 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

Salad:

2 bunches arugula

1/2 cup basil leaves, cut into chiffonade

1 pound asparagus, shaved (use a vegetable peeler)

2 avocados, peeled, cored, chopped

Garnish: Edible flowers/herbs

For Beet Infused Goat Cheese:

Place beets in a small baking dish. Rub with olive oil, salt and pepper. Cover pan with aluminum foil and bake in a 350 degree oven for 50 minutes, or until beets are tender when pierced with a fork. Allow beets to cool completely, then peel and chop.

Combine beets, goat cheese, and cream cheese in the bowl of a food processor. Process until smooth. Divide mixture between molds ( I used a mini cheesecake pan with removable bottoms. You could also use small ring molds, or line muffin cups with plastic wrap). Refrigerate at least 4 hours, or up to 3 days ahead. Unmold and place in the center of plates.

Dressing:

Whisk all ingredients together in a small bowl.

Salad:

Combine all ingredients together in a large bowl. Toss with desired amount of dressing.  Place salad around the goat cheese round and garnish with edible flowers and fresh herbs.

8 servings