Catching up – surf, surf and turf

It’s been a crazy week.  On Wednesday we took Samantha and her cousin to Dutch Wonderland and I had tennis right after we got back.  We also had to get Samantha ready to start first grade on Thursday.  Last night the commute home was dreadful thanks to the Grand Prix in downtown Baltimore so I apologize for not getting things updated.  Since I did my monster cooking last weekend, I deliberately kept this week simple.  We had crabcakes on Wednesday, Salmon BLTs on Thursday and steak tonight.  I’ll get you caught up:

Crab cakes

We haven’t had crab cakes much this summer because crab has been so expensive.  There was leftover Green Goddess dressing in the fridge so we had sliced tomatoes with the crab cakes.  Easy dinner and so delicious.  I don’t know whether these tasted so good because we haven’t had much crab this summer.

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Grilled salmon BLTs
Jack came over to cut the grass last night and Kevin was in tow.  (Christie was out of town).  I told Kevin he could have a salmon BLT if he went to Graul’s and got another piece of salmon.  He was quick to comply and took Samantha along for a ride in the convertible.  Embarrassing that we are so well known at Graul’s that when the lady working the seafood counter asked him if he wanted her to skin the fish, she pointed out that Samantha’s dad bought the fish with the skin.  He got his the same way and it all worked out fine.  We use our grill pan for this and the kids ate pizza but got a few pieces of bacon as a bonus.
Jack tried a little of the salmon and pronounced it delicious.  We decided the sandwich should be a BLAST (Bacon, Lettuce – Arugula, Salmon, Tomato or alternatively you could avocado for a Bacon, Lettuce, Avocado, Salmon, Tomato).
Per sandwich

  • 2 pieces of good bread toasted (I used Semolina Batard)
  • 4 oz salmon filet  seasoned with salt and pepper
  • 2 pieces cooked bacon
  • lettuce (I used arugula)
  • sliced tomato
  • mayonnaise

Cook bacon on a grill pan.   Pour off some of the grease leaving enough to cook the salmon.  Cook the salmon skin side up and finish skin side down (you’ll be able to pull the salmon off the skin when ready to serve.)   We find it helpful to cover the salmon with a pot lid to help it cook through.  Spread mayo on toast and top with salmon, tomato, lettuce and bacon (and avocado if you like).  We had ours with leftover gazpacho from the Tapas party.

The BLAST Sandwich

The BLAST Sandwich

Steak night

By today, I was exhausted.  Between all of the cooking last weekend, the trip to Dutch Wonderland, the beginning of first grade, the extended commute time, etc. I wanted something simple.  We went with steaks on the grill, some sauteed mushrooms and leftover potatoes roasted with garlic.  I marinated the steak in Worcestershire, sauteed the mushrooms with a little olive oil, butter and then some white wine and roasted the potatoes with garlic:

Roasted garlic potatoes

  • 6 small Yukon gold or  12 small fingerling potatoes
  • 1 tsp thyme
  • salt and pepper to taste
  • 3 cloves garlic, cut in slices
  • 2 Tb olive oil

Scrub potatoes and toss in a bowl with remaining ingredients until all are well coated.  Preheat oven to 400.  Spread potatoes out in a ceramic baking dish and roast for 40 minutes, stirring once midway.

Meat and potatoes (and mushrooms)

Meat and potatoes (and mushrooms)

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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