Grilling sides

We don’t do burgers on the grill very often but thought it would fit the bill tonight.  We’ll be at the pool most of the afternoon so didn’t want to do anything too fussy.  Here are some favorite sides if you’re grilling:

Deviled eggs
  • 4 eggs
  • 1/2 tsp Worcestershire
  • 1.4 tsp dry mustard (more if you want them spicier)
  • 1/2 tsp paprika
  • 4 TB mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, turn off heat and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.
Potato Salad
There are lots of recipes for potato salad and I like most of them but once I discovered this one, it is my default.
  • Red potatoes, 3 pounds
  • scallions, 1 bunch thinly sliced
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • fresh dill, chopped
  • freshly ground pepper
Boil potatoes until tender.  Let cool until you can handle and then chop potatoes.  Combine mayonnaise and lemon juice (adjust to your taste) and toss over potatoes.  Add sliced scallions and pepper.  Refrigerate until ready to serve.

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

Sliced tomatoes with Green Goddess dressing

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Serve on sliced tomatoes

Amazing summer dinners continued

Maryland crabmeat is one of the best foods ever.  The key is that you enjoy it in the months when it is available fresh.  Crabmeat does not freeze well by itself (my mother-in-law has shown me that you can freeze it if you freeze it with an ingredient – so you can freeze it with cream cheese to use in a dip or freeze in the crabbie appetizers that I make when it goes on sale.)  We had crab cakes and tomatoes with Green Goddess dressing tonight.  I see recipes for crab cakes where they are throwing in all sorts of stuff – chopped peppers, veggies, etc.  I think they are best when you use a minimum of other things – you want to accentuate the taste of the crab, not cover it up and you want just enough to hold them together.

Crab cakes

  • 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.
I had a tomato from the produce stand and leftover Green Goddess dressing in the fridge.  That made our side dish.  The way my tomato slices fan out, they almost look like a crab!
Crab cakes with a crab shaped tomato!

Crab cakes with a crab shaped tomato!

 

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Keep in fridge for a quick and easy side dish.

Summer dinner

One of our favorite summer dinners is crab cakes with tomatoes.  I made some Green Goddess dressing for the tomatoes.  Here are the recipes:

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  I usually serve it on sliced tomatoes but it is also good as a dip for vegetables.
Crab cakes
  • 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.

Catching up

Things have been a bit hectic the past few days but I assure you that we have not gone hungry.  On Wednesday I was inspired by Becky’s Green Goddess idea.  I made mine a little bit differently.  I used the Green Goddess recipe I had but added the lemon zest that Becky had in hers.  Here is the recipe:

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
  • 1 tsp lemon zest

Combine in a blender or food processor.  This is so wonderful on sliced tomatoes.  I doubled it so we can take some with us on vacation also.  (One year we had a house sitter who ate almost a whole jar of this out of the refrigerator while we were gone.  He told us he loved the “green stuff”.  How brave to eat an entire jar of something green without knowing what it was!)

I roasted my shrimp and sliced some tomatoes and made a nice salad plate with the green goddess.   Doesn’t that look pretty?

Summer salad plate

Summer salad plate

On Thursday I went to my company crab feast so Keith and Samantha went to Italian Gardens.  Last night he requested the shrimp and black bean quesadillas:

Chipotle shrimp and black bean quesadilla

  • 3/4 pound shrimp, peeled and deveined and cut in half lengthwise
  • 2 tsp olive oil
  • 1 tsp butter
  • 1  – 2 tsp pureed chipotle pepper in adobo sauce (if you are making for the first time, start with 1 tsp until you see how much heat you like)
  • 1 clove minced garlic
  • 1/2 can of black beans, rinsed and drained
  • 3/4 cup Monterey Jack cheese
  • 4 6″ flour tortillas
  • 1 additional TB of olive oil
  • sour cream (I use reduced fat)
  • salsa
  • 1 avocado, chopped

Heat a skillet over medium heat.  Add olive oil, butter, garlic and pureed chipotle.  Stir to combine for 1 minute.  Add shrimp and cook until just done.  Pour in beans and combine.  Remove from heat to a bowl and stir in cheese so it partially melts.

Divide filling between tortillas.  Top each with another tortilla and brush with olive oil.  Bake at 425 for about 10 minutes until top is golden brown and crispy.  Top with a dollop each of sour cream, salsa and chopped avocado (or guacamole).  Enjoy!

Catching up

Last night we had a friend over for dinner and I didn’t get a chance to update blog.  Tonight I’m catching up.  We fed him crabcakes, zucchini fritters and sliced tomato with Green Goddess dressing.  (I also made brownies and froze some for a neighborhood party on Sunday.)

Crab cakes

  • 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.
Zucchini fritters
  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil
Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.   We have discovered that these are even better with chipotle mayonnaise – easily made by blending mayonnaise with chipotle pepper in adobo sauce.  (NOTE: Leftovers keep well refrigerated and reheated in a hot oven.)

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  I usually serve it on sliced tomatoes but it is also good as a dip for vegetables.
My husband had a neighborhood association meeting tonight and was late so I wanted something super quick – went with the tilapia and steamed broccoli option.

Tilapia with Butter Caper Sauce

Per Serving

  • 1 Tilapia filet
  • 1/4 cup flour
  • Salt, pepper and paprika to taste
  • 1 tsp butter
  • 1/2 tsp capers
  • 2 tsps olive oil

Combine flour with salt, pepper and paprika and dredge tilapia filets in flour.  Heat a non-stick saute pan over medium heat and swirl in olive oil.  Brown tilapia 3 – 4 minutes per side.  While cooking fish, in a small sauce pan, melt butter with capers.  When fish is cooked, spoon sauce over fish and serve.

Broccoli

  • Broccoli florets
  • 1 oz. parmesan cheese

Steam broccoli, 5-6 minutes or until tender.  Grate parmesan cheese over broccoli and serve.

Recovery

After massive amounts of cooking over the last few days, I was ready for something simple tonight.  The crab cake casserole is the perfect answer.  It only takes a few minutes to assemble and paired with some fresh tomatoes from the garden topped with Green Goddess dressing,  it is a lovely summer meal.  This is also a nice thing to make for someone else (my uncle was visiting last weekend and I sent him home with a crab cake casserole – he was most appreciative.)

Crabcake Casserole

  • 1 lb lump or jumbo lump crabmeat (on sale at Graul’s this week)
  • salt and pepper
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup panko or bread crumbs
  • 1 egg
  • 2 TB Mayonnaise
  • 3 TB melted butter
  • Parmesan cheese

Preheat oven to 350.  Combine crabmeat with salt, pepper, dry mustard and Old Bay and mix well in a 1 1/2 quart casserole dish.  Add egg and stir.  Add panko, mayonnaise and melted butter and combine.  Tope with grated Parmesan cheese and bake for 20 -25 minutes until bubbly and browned on top.

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Keeps well in the refrigerator.  We had a house sitter a few years ago who told us he loved the green stuff and put it on everything.  I thought it was brave to open an unlabeled jar of green stuff and start spreading it on things!

Summer dinner

After blogging about beach menu ideas last night I had a craving for Green Goddess dressing.  I whipped up some in the blender and we had that on sliced tomatoes to accompany our crab salad.  Dinner was made even more special because my friend Karen surprised me with a loaf of her out of this world homemade focaccia.  It was just the thing – she gave me the recipe and I’ll try it out soon.  Here is what we had tonight:

Crab salad

  • 1 lb crabmeat
  • 1 tsp celery salt or 1 stalk celery minced
  • 1/2 tsp Worcestershire sauce
  • 1 TB lemon juice
  • 1/4 cup mayonnaise

Drain crabmeat and place in a small bowl.  Gently pick over for shells.  Sprinkle with celery salt, Worcestershire sauce and lemon juice and toss to combine.  Add mayonnaise and stir in with a spatula, taking care not to break up lumps of crabmeat.  Chill until ready to serve on top of lettuce and sliced tomatoes.

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.

Crab cakes and tomatoes with Green Goddess dressing

My grocery store has jumbo lump crabmeat on sale this week so I put crab cakes on the menu.  I’ve blogged the recipe recently so won’t repeat here (you can use the Search feature to find it).  The produce stand is getting good tomatoes and Green Goddess dressing is wonderful on sliced tomatoes.  It keeps for several weeks in the refrigerator and is a great thing to have around for a quick summer side dish.  Here is the recipe I use:

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  I usually serve it on sliced tomatoes but it is also good as a dip for vegetables.

Friday night dinner

It’s Friday and everyone is tired.  First week back at school, a business trip and even I don’t feel like cooking.  Fortunately, lobsters are on sale at our local grocery store and they will steam them for $.50.  Corn on the cob from the produce stand and sliced tomatoes with Green Goddess dressing.  This Green Goddess dressing is a snap to make and nice to have in the fridge so I usually double it and keep it in a jar to have with tomatoes.  (We had a house sitter who polished off an entire jar in a week – he said he didn’t know what it was but it was so delicious that he put it on everything!)

Green Goddess Dressing

  • 1 cup mayo
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste
  • 1 tsp white wine vinegar
  • 1 clove garlic

Puree all ingredients in a blender or food processor.  Keep refrigerated.  Serve on sliced tomatoes or salads (or sandwiches according to our housesitter!)