Quick, Easy (and Affordable!) Crab Cakes

Crab season is finally here, so it’s time to make crab cakes! Yes, I know cooked, dipped-in-butter crab is the way to go, but this is an economical way to get that delicious crab fix without making your wallet feel violated: Canned Crab Claw Meat. I’m not talking about the little cans stored next to canned tuna year ‘round. Believe me, I’ve tried it and there’s absolutely no taste or texture. You might as well make a 50’s casserole out of it.

I'm talking about cans of fat, juicy lumps of the very best of the crab, claw

meat. You really need to wait until late December when this treasure

shows up, and it’s so worth it. Look in the refrigerated seafood/meat section of the grocery store for cans that specify ‘premium claw meat’. You can usually get four crab cakes worth of meat for about $10.

Here’s how to do it:

Crab Cakes

1 Egg (beaten)
2 tablespoons Brown or Dijon Mustard
1 tablespoon Mayonnaise
1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Pepper
1/3 cup Finely Chopped Red Onion
1/3 cup Finely Chopped Green Onion
2 tablespoons Finely Chopped Red Bell Pepper
1 12oz. can Premium Crab Meat
2 tablespoons Old Bay Seasoning
1 ½ cups Panko

(found in the Japanese/Ethnic Foods section of the grocery store, DON’T use Italian Bread Crumbs!)

2 tablespoons Butter
2 tablespoons Olive Oil

Garlic-Cayenne-Cilantro Aioli

5 cloves Crushed Garlic
½ cup Plain Yogurt (low fat or fat free)
½ cup Sour Cream (low fat or fat free)
1 teaspoon Cayenne Powder
½ teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper
¼ cup Finely Chopped Cilantro

Aioli:
Place garlic in a ramekin with about a teaspoon of water, and heat on high in the microwave for about 40 seconds. We’re not trying to cook it, per se, just ‘kill it’ a little. The water keeps it from drying out. Mix the garlic with the rest of the ingredients, seasoning to taste. Keep chilled in the fridge until ready to serve.

Crab Cakes:
Preheat oven to 425 degrees. Mix the first five ingredients well. Add the onions, peppers, crab meat and old bay, mixing thoroughly. Roll this mixture into 3-inch round balls. One at a time, shape them into patties and press into panko, making sure they’re coated well and evenly.

***Party Food Alert! You can shape the crab into 1/2 –inch to 1-inch balls, then form into bite-size patties for a party crowd!

Crab Cakes Continued: Heat skillet with butter and olive oil to medium-high heat. If your skillet is on the small side, I recommend doing this in batches, so use half the olive oil and butter for each batch. Have a cookie sheet ready. Cook the crab cakes for about five minutes on each side, or until the panko has turned a golden brown. Place them on the cookie sheet and finish in the oven, about 8-10 minutes.

To Serve: Place one crab cake flat in the middle of a plate, and lean the other on it. Spoon a dollop of the aioli around them, and garnish with a sprinkle of leftover cilantro.

Dinner of Christmas Past: Beef Tenderloin Roast

I may have stressed out about having enough chairs and table space when my Christmas Eve dinner ballooned from 8 to 13 people, but the one thing I didn't worry about was the main dish. You may remember, from an earlier post this summer, that I'm a huge fan of the Beef Tenderloin. It's a super economical way to feed everyone filet mignon. A few months ago, I bought one and carved it out into individual steaks. This time around, I treated it like any other roast, then cut it just prior to serving. It was easy, tasty, and looked really pretty with a scattering of chopped tarragon.
Here's sort of what it looked like. I was really, really busy that night and honestly didn't have the forethought to bring the camera to the table. So, I scavenged a photo from the web, and it's a pretty close approximation of the roast.
Now that all the big dinners of the season are done, we've got New Year's Eve to look forward to, and you know what that means: party food! In the coming days I'll be toying with some ideas and will definitely post what I come up with.

Guest Post: Andy's Beef Wellington Bundles

This has been the most requested recipe in recent memory, and I'm so honored I was able to enjoy the dish at last month's birthday bash. Andy whipped up a fabulous appetizer that disappeared quickly and left guests clamoring for more. Take it away, Andy:

Andy's Beef Wellington Bundles

Ingredients:
(For duxelle)
1 large shallot, finely chopped
½ pound assorted mushrooms, finely chopped
3 cloves garlic, minced
Approximately 1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon flour
1/3 cup heavy cream
Salt and pepper to taste

(For bundles)
4 beef tenderloin steaks-approximately 4 ounces each
Olive oil as necessary
6 sheets refrigerated pie pastry (3 boxes)
2 eggs, beaten
Salt and pepper to taste

Preheat oven to 450 degrees.
Make a mushroom duxelle by heating the olive oil in a 12 inch sauté pan over medium high heat. Add your finely chopped shallot and cook until soft, about 5 minutes. Add your mushrooms and the minced garlic and cook thoroughly. Dissolve the flour in the heavy cream and add it to your mushrooms and shallot with the butter, add salt and pepper to taste. Cook until mixture has thickened and remove from heat.

I like to use portobello and porcini mushrooms for my duxelle, but you can use any variety you like. I list the ingredient as 1 tablespoon of olive oil, but if the mixture seems a little dry when you’ve added your mushrooms, add a little more in ¼ teaspoon increments so you don’t add too much. You will ruin it if you add too much oil.

Season your beef steaks with salt and pepper and heat about a tablespoon of olive oil in a heavy sauté pan over medium high heat. You may need to add more or less olive oil. The goal is to sear the steaks, they aren’t called Beef Wellington Bundles for nothing, but only cook them to what you’re comfortable with. The steaks are going into a hot oven next, so it’s hard to undercook them.

It is however, easy to overcook the steaks at this stage so be careful. I like to sear each side of each steak for 1 minute; use tongs to hold the steaks on their sides to sear the sides. Remove them from the pan and let them cool enough to safely cut the steaks into 1 inch cubes.

Unroll your pie pastry and cut each one into squares. You could use puff pastry but it’s a lot more expensive. The pie pastries unfortunately come in circles. If you can get square or rectangle shaped pie pastry it is easier to cut the squares. You can get 4 large squares out of each pie pastry but your bundles will be borderline doughy. If you use 4 large squares then cut your steak cubes a little larger than 1 inch square. Otherwise shoot for 6 squares of pastry from each circle. Some may not be perfect squares, but I’m sure you can make it work.

Put one cube of beef in the middle of each pastry square and top with about a teaspoon of duxelle. Use some judgment here. You want to be able to bring the opposite corners together and pinch the seams together to form a tight seal. If you pack the bundle with too much duxelle, or if you don’t pinch it closed tightly, the bundle will pop open in the oven and all your hard work will dry out. Wasting a tenderloin fillet like that should probably be a crime, just be careful.

Place each bundle on a well-greased cookie sheet and brush each one with the egg wash (2 eggs, beaten). It’s very important to grease the cookie sheet, or you’ll destroy your bundles when you have to pry them off the cookie sheet. Bake at 450 degrees for about 18-20 minutes. You’re looking for the pastry to be golden brown, and you want the pastry to be flaky but the insides to be juicy.

For a little extra flair, you can sprinkle some shredded parmesan cheese on the bundles after the egg wash before you bake the bundles, and add a small (about a ¼ teaspoon) dollop of horseradish sauce to each bundle-or keep some on the side and let guests add it themselves.

***Note from Jamie: I'll post a photo of Andy and/or the bundles soon!

Garnish goes LIVE!

Thanks to Arty the Party, "It's All About the Garnish!" was featured tonight across the Napa Valley on local television! Jamie presented some fantastic drinks for the audience and I tasted behind the scenes. Wow they ROCK and I'm so excited to make them both at my next shin-dig.

We're working on a more regular tv spot so stay tuned!! Jamie is going to post the link to the show when we get it. Until then, get creative in the kitchen and serve up some classy 'mocktails' for your friends! Tis the season to offer non-alcoholic choices and enjoy!!!

Mocktails and More!

I'm proud to say I've been invited to present some non-alcoholic cocktails, or mocktails, during the N.A.P.A. show Wednesday evening on Napa TV.


It's my first foray into public life as a Garnish Girl, and I'm so excited! Here are the recipes:

Pomegranate Sparkler

- A perfect balance of bitter and sweet, with a surprising twist!
* 2 Large Lemons

* 22 oz. Pomegranate Juice (non-carbonated)

* 10 oz. Tonic Water

* 2/3 Cup Sugar (or flavored, purchased cocktail sugar)

Peel lemon rind into thin, 1 ½ inch long strips. You can do this with a potato peeler or paring knife. You can even cut the lemon in half, scoop out the fruit, and cut the rind that way. Whatever you’re comfortable with! Place them into an ice cube tray, fill with water and freeze. Put your pitcher in the freezer as well, for good measure.

You can start making this cocktail as soon as the ice cubes are frozen. Using the lemons that you peeled before, squeeze into a cocktail shaker. Fill the shaker the rest of the way with some of the pomegranate juice and shake. Strain into the pitcher and add remaining pomegranate juice.

Pour the sugar onto a saucer or small plate. Dip the rim of the glasses into the mixture and rub into the sugar so the rim is evenly coated. Stand glasses upright and set aside.

Pour the tonic water into the pitcher and stir gently. Fill each glass and garnish with two or three lemon ice cubes. Makes 4-8 drinks.

Reindeer Fuel

-A smooth and fruity concoction, with bubbles and spice!

* 4 cans diet cola, cream soda or root beer (make sure it's diet, you don't need more sugar with this!)

* 1 Cup Low- Pulp Orange Juice

* 1/3 Cup Grenadine

* 2 Tablespoons Vanilla

* 1 Tablespoon Ground Cinnamon

* 8 Sticks of Cinnamon

Mix orange juice, grenadine and vanilla in a cocktail shaker and shake well. Pour the mixture evenly into each of the glasses. Add the soda until the glass is 1 inch from being full. Sprinkle with ground cinnamon, and garnish with a cinnamon stick.

Bacon/Cheese/Garlic Mashed Potatoes: The BEST dish to bring to an office Christmas party!

This winter, times are a little tight. Businesses are downsizing and/or tightening the budget belt. And, that correlates directly to the fanciness (or lack thereof) of The Office Christmas Party. What used to be a catered affair is now most likely a potluck effort, and you and your coworkers will be invited to bring a dish to share with others.

I normally don’t have a problem with potlucks (hosted one last weekend, in fact), but when you’re asked to do so during the workweek, when you have many other things to do after work and you certainly don’t want to get up early, it chafes a bit. What can one make ahead of time that will hold, be easy to heat up and not cause an outbreak of botulism? I’ve got your answer below. AND…it can serve as a side dish for your own dinner the night before (just take out your portion) so you’re really not doing any extra work.

Special equipment note: You must have a crock pot for this!

* Boil red or white potatoes in salted water until tender when poked with a fork, about 45 minutes to an hour. How many? I calculate two medium red potatoes per person, and figure that not everyone will have some. So, if there will be 20 people, I would suggest cooking for 10, about 20 potatoes. Remember, the other ingredients will bulk this up.

* While you’re boiling the potatoes, prep this:

1 package bacon (cook then chop into bits)
½ cup chopped green onions
8 garlic cloves, crushed
1 tsp Kosher salt
1 tsp freshly ground pepper

* When the potatoes are done, drain them and mash them with:

½ cup milk
8 oz. whipped cream cheese
1 stick butter

* Add the rest of the ingredients and mash some more. Take out whatever you’re going to have with dinner, and put the rest in the crock pot. Put the lid on the crock pot and let the whole thing cool down for an hour, then put it in the fridge. The next morning, take it out, put it into the heating element and bring it to work. Plug it in on low, stirring every 45 minutes.

* Just before serving, garnish with a few sprinkles of gorgonzola or stilton cheese.

Fun-Size Gourmet(or, how to make quick and easy Cornish Game Hens)

Last week, I was telling a friend I felt like making Cornish Game Hens that night for dinner when she exclaimed, "Holy cats! Doesn't that take a lot of time and effort?"

I replied, "Nah, you just stuff 'em, tie 'em, wrap 'em and cook 'em."

The thing about Cornish Game Hens is that they are SO tasty, and make a gorgeous presentation.
And, this is one of those times when we can really believe the saying that beauty is on the inside, as it’s the things we’re going to stuff inside the hens that make them pretty delicious.
Here’s how to do it:

Pick up a couple of Cornish Game Hens at the grocery store.

They’re sold in two-packs most of the time, and this works out perfectly.

You can either serve a party of four normal eaters half a hen each, or let one whole hen suffice for most of the meal for two. It really just depends on how you want to do side dishes.

Make sure they’re properly and completely thawed out before beginning. Because they’re quite dense, they’ll take about three to four days to thaw in the fridge.

Preheat the oven to 450, or the grill to medium heat.
Have at the ready (to avoid cross-contamination):
10 cloves of garlic
8 purple pearl onions
Chopped herbs mixed with softened (not melted) butter, salt and pepper, about 1/2 cup.
Two 1-foot lengths of kitchen twine

Stuff everything into the two hens, dividing the ingredients equally. Tie the legs closed.
Wash your hands!
Sprinkle with Kosher salt and freshly ground pepper.

***Garnish tip: for extra points, slip a little herbed butter between the skin, OR brown quickly in a pan on both sides***

Wrap each in double-thick aluminum foil, making it a ‘pocket’ so there’s space between the foil and hen.

Throw them in the oven or on the grill, and cook for 45 minutes. Unwrap and pull a few of the garlic cloves and onions out so they rest attractively next to the hen on the plate. Sprinkle with a few pinches of chopped herbs and enjoy!

Thanks for the Roast

Finally! I have pried my fingers from their death-grip on the wineglass and posted about our amazing Thanksgiving Roast. Recipe to follow below, but first a word about why we cooked a Standing Rib Roast for Thanksgiving instead of a turkey.

I believe there's one reason and one reason only why gravy was invented: to give flavor and moisture to turkey. I hate turkey. I do think it's The Devil's Bird. It smells funky, has no discernible taste unless you lard the heck out of it, and is a dry wasteland of culinary defeat. So, much to my mother's horror, I bucked tradition and made a Standing Rib Roast. It was easy, delicious, and I share it with you here:

Jamie's Standing Rib Roast

1 cup bacon fat
1/2 cup freshly crushed garlic
2 tablespoons Old Bay seasoning
1 teaspoon Kosher salt
2 teaspoons fresh ground pepper
1 whole standing rib roast
* You can of course make a smaller one for a party less than 12 adults, just adjust accordingly.

Take the roast out of the fridge at least an hour before you plan to put it in the oven. This will allow it to cook evenly. Unless you're weird and like it black on the outside and red in the center.

Preheat the oven to 550, or as hot as you can get it. Place your roast, rib side down, fat side up, on a rack in the roasting pan. Mix the bacon fat and garlic and give your hunk of meat a good massage with it, making sure to coat every inch, even the ends. Sprinkle with the seasonings.

Put it in the oven at high heat (noted above) for 15 minutes. This will give it a nice crust and sear the flavor in. After 15 minutes, lower the heat to 300 degrees, and cook it about 10 minutes for every pound. When you think it's close to being ready, stab it through the center (not touching bone!) with a meat thermometer. Take it out at 118 and cover it with foil. Let it rest while you have your first course (about 15 minutes), and have at it.

Here's my most manly husband giving it a good carving:Let me know if you have any questions!

Bitchin' Burgers

Yes, I said 'bitchin'. I'm trying to bring it back.

Anyhoo, I'm lagging on posting the Thanksgiving photo/rundown, so thought I'd throw you a baby post on burgers...

I made this, and it was heaven------->

Burgers are so subjective. You can add things like eggs and bread crumbs, which just make it sort of meatloaf-y (and icky, in my opinion). You can add things like Worcestershire sauce and seasonings, to pump it up a little, or you can go old school and add Liption Onion Soup Mix. However you do it, I'm not going to sway you in one direction or another. Burgers are like art; you like what you like.

HOWEVER...

Your garnish can make all the difference. Want to serve a pedestrian, ketchup and mustard topped lump of meat? Whatevs. Suffer the absence of taste and extravagance in silence. Do it my way and go gourmet.

The Sauce:

5 garlic cloves, crushed and microwaved for 30 seconds
1/3 cup chopped cilantro (some people hate cilantro, so use a strong herb)
1/3 cup light mayo
1/3 cup light plain yogurt
1/3 cup light sour cream
Salt and Freshly Ground Pepper to taste
A little Crushed Red Pepper to taste
2 Tablespoons Lemon Juice

Spoon some on the burger. On top of that, throw:

Sauteed Mushrooms:

2 Tablespoons Butter
8 Large Criminis (No White Buttons! Gross! 70's! Might as well put kidney beans and Thousand Island Dressing on your burger!)
1 teaspoon Kosher Salt
Freshly Ground Pepper to taste
1/4 cup Red Wine
1/4 cup Green Onions

Sautee the first four ingredients slowly. When you salt mushrooms, it makes them give up their liquid and make their own sauce. Very cool. When they're the way you like them, turn up the heat. When you hear the crackling of buttered things over high flame, add the wine. It will deglaze the pan, make the onions less greasy, and add flavor. Stir constantly for a minute or two. Turn the heat off and add the chopped green onions.

Enjoy! Thank me later!