Crab and Chipotle Corn Cakes with Tropical Sauce

This is a fairly easy recipe to throw together. I used can whole kernel corn that is seasoned with chipotle peppers as a shortcut. Fresh is always better, so if time allows, go for it. My base for the sauce is mango nectar. I chose this instead of using the liquid from the canned fruit because of its thickness. If you simmer the sauce long enough, it should thicken properly. However, you can always use cornstarch mixed with the liquid from the canned fruit to make it as thick as you like.

I served these with a mix of roasted red and sweet potatoes. For a salad, I used chopped red lettuce mixed with chopped red onion and the remaining canned fruit I had. I drizzled it with a little of the warm sauce as a dressing.

Crab Cakes

8oz  Deluxe crab meat, drained and picked through for shells
1 celery stalk, chopped with leaves
1/4 cup red onion, chopped
1/2 cup canned corn with chipotle peppers, drained
2 tbs butter
1tsp Old Bay seasoning
fresh ground pepper to taste
salt to taste
1/2 cup to 1 cup Panko bread crumbs
2 eggs, beaten
oil and butter for frying

Sauce

6.75oz Mango Nectar
1/2 cup canned tropical fruit, drained and chopped
1/4 cup brown sugar
1 tbs honey
dash of salt
1/2 tsp red pepper flakes

Begin sauce first to allow time to thicken. In a small saucepan, mix nectar and fruit, bring to a boil. Reduce to a simmer and add remaining ingredients, stirring til sugar has dissolved. Simmer, stirring occasionally, til sauce begins to thicken.

For the cakes:

In a skillet, melt butter over medium heat. Add celery and onion, cook until tender. Add corn and cook until heated through. Set aside and let cool down for 5 minutes. In a bowl add crab, pepper, salt and Old Bay. Add cooled corn mix and stir gently. Add beaten eggs and Panko crumbs, 1/4 cup at a time. Add enough Panko to where cakes can form without falling apart. Make 6-8 cakes, uniform in size and coat with any remaining breadcrumbs. Melt about a tablespoon of oil and a tablespoon of butter over medium heat in skillet. Carefully place cakes in heated oil/butter and fry until golden, flip and fry other side, adding more oil and butter as needed.

To serve:

Place sauce on plate with cakes on top.

White Chocolate Truffle Chunk Ice Cream

My husband received an ice cream maker from our daughter a few years ago for Christmas. We finally opened up the box and started using it. Yes, we are sad parents! Lol! So now I am finding myself searching for recipes to play with and make my own. I came across a basic vanilla custard style ice cream and added a few things and came up with this. If you decide to make this, keep in mind that the base mixture has to sit over night. When the ice cream is finished it should also sit for several days so the flavors can develop even more.

Make sure that you use quality ingredients in this recipe, you don't want to skimp and sacrifice the taste. I used Godiva truffles, which are pricey, but there are alot of really good truffles out there if you take the time to look. Make sure you freeze the truffles the night before you make the ice cream so it will be easier to chop them.

1 cup milk
2 large eggs
1 11oz package white chocolate chips
1 1/2 cups heavy cream
1 teaspoon vanilla extract
12 truffles, frozen (more if needed)

Add the milk to a saucepan and bring to a simmer, stirring occasionally. Meanwhile, in a separate bowl, add eggs and beat lightly. Remove milk from heat and slowly add to eggs, gently beating. Add mixture back to saucepan. Heat on low, stirring constantly with whisk until mixture has thickened. Do not allow mixture to come to boil!!!. Remove pan from the heat and stir in the chocolate stirring until the chocolate has melted. Pour the mixture through a mesh strainer into a clean bowl and allow to cool slightly and then add cream and vanilla, stir. Cover and refrigerate overnight. 

Add the mixture to the ice cream maker according to manufacturer's directions. While ice cream is churning, chop truffles into halves or quarters. Add to ice cream about 5 minutes before ice cream is finished. Freeze in appropriate container for 1-2 days so that flavors can continue to develop.

Baked Potato Soup

There's nothing more comforting on a cold evening than a big bowl of soup. I made this for my husband because he was feeling under the weather and needed to be warmed up on the inside. It's filling on it's own but can be paired with a sandwich or salad if you want a bigger meal.

Most versions of this soup contain potatoes and classic toppings, but I add a little bit of broccoli to it as well. Make sure and use a good quality stock for the most flavor. Because potatoes can be bland, check and adjust seasoning to taste during and after cooking is completed.

Baked Potato Soup


2 tbs olive oil
1 celery stalk, chopped
1/4 cup onion, chopped

1/2 tsp ground thyme
1/2 tsp tarragon leaves
fresh ground pepper
salt

2 cups chicken stock
1 cup water
3-4 medium white potatoes, cubed
1/4 cup broccoli florets

2 cups heavy cream
paprika
nutmeg
3-4 slices bacon
2-3 tbs flour
shredded cheddar cheese
chopped green onion

In a deep sauce pan, heat olive oil. Add onion and celery and saute for 5-10 minutes. Season with thyme, tarragon, pepper and salt and saute for 5 minutes longer. Add chicken stock and water, bring to a simmer and cook for 10 - 15 minutes.  Add potatoes and broccoli, cook until potatoes just start to get tender, about 5-10 minutes. Add heavy cream, dash of paprika and dash of nutmeg and simmer for another 15 minutes. Meanwhile, cook bacon over medium heat until done. Remove bacon from pan and crumble. Add flour to bacon drippings, cook until smooth. Add flour mixture to soup to thicken slightly. When ready to serve, top with crumbled bacon, cheddar cheese and green onions.

Parmesan Crusted Eggplant and Shrimp with Peppercorn Cream Sauce

This is my version of one of my favorite appetizers from Brio Tuscan Grill. I cut the eggplant a little bigger than they do and topped them with more shrimp, as well. Brio tends to drown everything in the sauce but I held back a little. I prefer being able to taste all of the flavors and not just the sauce, which can be overwhelming.

For the cream sauce:

1 slice bacon, chopped
1 cup beef stock
1 garlic clove, minced
3 tbs balsamic vinegar
2 tbs fresh ground black peppercorns
1 cup heavy cream
Salt
ground nutmeg

In a saucepan, cook the bacon over medium heat till almost crispy. Add beef stock, garlic, ground peppercorns and vinegar and bring to a simmer and cook for about 10 minutes. Add cream and bring back to a simmer, cook until sauce has thickened. Add a dash of salt and nutmeg to taste. Set to side and keep warm.

For the eggplant and shrimp:

1 small eggplant, skin removed and sliced into1/4" thick rounds
1/4 cup shaved Parmesan cheese, more as needed
1/2 cup Panko bread crumbs, more as needed
2 eggs, beaten
1/4 cup heavy cream
1lb medium shrimp, peeled,deveined and butterflied
Salt to taste
Red pepper flakes
Olive oil for frying
1 tbs butter

In a small bowl add eggs and heavy cream. In another bowl, add Parmesan cheese and Panko bread crumbs. Heat a fry pan and add enough olive oil to cover bottom. Take a slice of eggplant and dip in egg mixture then breadcrumbs, making sure to coat each side. Carefully place in fry pan and cook on both sides til golden. Repeat til all are cooked. Place pieces on paper towel lined plate to soak up excess oil. While frying the eggplant, in a smaller pan heat about 4 tbs of olive oil and 1 tbs butter til butter is melted. Add shrimp, season with a little salt and cook until pink. Remove from heat and set aside.

To assemble the dish:

Place a small amount of sauce on a serving plate, then eggplant pieces and then top with shrimp. Top with sauce, being careful not to drown the pieces. Sprinkle with red pepper flakes if desired.

Asian Inspired Ribs

This is a fairly easy recipe that I use when making a large Asian inspired menu. I usually use pork flat ribs but pork spare ribs can be used, as well. I bake these in the oven after marinating them for a couple hours or overnight..The glaze is slow cooked over low heat until the flavors have been well blended and then brushed on the ribs several times during the last 30 minutes of baking. They come out moist, sticky and delicious.

I use fresh minced ginger in both the dry rub and the glaze. The easiest way to mince ginger is to peel a large piece, cut up into garlic clove size pieces and the put them through a garlic press. Make sure to press the ginger over your other ingredients, this way any juice will also be added. If you do not have access to fresh ginger, substitute with ground.

 

1 package of pork flat ribs

1/2 cup brown sugar

1 tbs Chinese 5 spice powder

1 tbs fresh minced ginger

salt

pepper

1/2 cup soy sauce

1/2 cup hoisin sauce

1/4 cup brown sugar

1/4 cup maraschino cherry liquid

2 tbs pineapple jelly

2 tbs rice wine vinegar

1 tsp sesame seed oil

1 garlic clove, minced

1 tbs minced ginger, more or less to taste

1 tsp red pepper flakes, more or less to taste

1 tsp sesame seeds

In a small bowl mix brown sugar, Chinese 5 spice powder, minced ginger, salt and pepper to taste. Rub on both sides of ribs, cover and refrigerate for several hours or overnight. When ready to bake:

Preheat oven to 400°

Place ribs on foiled line baking dish and bake for 30 minutes. Reduce temperature to 300° and continue baking. Meanwhile, mix all the remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer til thickened. After ribs have baked for 2 hours, begin glazing every 15 minutes until ribs have baked a total of 3 hours. Remove from heat and let sit for 5 minutes before serving.

Aji de Gallina

I had this Peruvian dish a while back and fell in love with it. It's creamy texture and spicy flavor is perfect for fall weather and it makes a nice comfort food dish. It's traditionally served over sliced boiled potatoes with a side of rice and salsa criolla (onions marinated in lime juice, cilantro, serrano and seasoning.) Because I think there is enough starch with the potatoes, I skip the rice when I serve this.

I did a lot of research when I decided to do this dish. It's a simple one to make and most recipes you'll find are typically the same. The only modifications I made to the more traditional versions, was adding more garlic and using two different types of chilies. The chilies that are used are from Peru and are hard to find unless you order them online or know of a local Latin market that caries them. If you can not find them, substitute them with habanero or serrano.

For the Chicken:

4 boneless skinless chicken breasts
2 cups chicken stock
water
4 medium to large red potatoes
4 whole garlic cloves
1 tbs butter
1tbs olive oil
1 large red onion, thinly sliced
3 large garlic cloves, minced
5 tbs aji amarillo chili paste
4 tbs rocoto chili paste
12oz can evaporated milk
1 cup shredded queso oaxaco or farmers cheese
6-8 saltine crackers
2oz chopped walnuts
2 hard boiled eggs, sliced


For the Salsa Criolla:

2 red onions, sliced very thin
1 serrano, chopped
2 tbs chopped cilantro
2 tbs lime juice
1 tbs vinegar
Salt and pepper to taste

To prepare salsa criolla:
Soak onion slices in a bowl of cold water for 20 minutes, changing water once. Drain onions and in a bowl, add onions and remaining ingredients. Cover and marinate at room temperature at least 30 minutes before serving.

To prepare the chicken:

Place chicken, stock, garlic cloves and enough water to cover chicken in a large covered pot. Bring to a boil, partially cover, reduce to a simmer and cook through, about 30-45 minutes. When done, remove from liquid, cover and set aside. Place potatoes in same pot chicken was removed from and simmer until fork tender. Turn off heat and let sit.

In a large pan, melt butter and oil. Add onion and cook until translucent. Add minced garlic and chili pastes and cook until fragrant, about 1 minute. In a blender add milk, 1 cup of cooking liquid, cheese, crackers and walnuts. Puree until smooth adding more cooking liquid if too thick or more crackers if too thin. Sauce should be the thickness of pea soup or to your liking. Add sauce to pan with onions, garlic and chili mixture and bring to a simmer. Meanwhile, shred or cut chicken into bite size pieces. Add to sauce and cook for about 10 minutes adding cooking liquid if needed to thin. Remove potatoes from pot with cooking liquid, pat dry and let cool slightly. Slice each potato into even rounds and divide among serving plates. Top with chicken and sauce and then top each with slices of hard boiled egg. Serve with salsa criolla on side.

Sour Cream Chicken Enchiladas

This is a spicy enchilada recipe I came up with after trying some at the restaurant chain, Chuy's. After I made them the first time, it quickly became my daughter's favorite enchiladas. Because they are so spicy, I usually make them with a side of my husband's Mexican rice. But if you want to kick it up, try pairing this recipe with my Hatch Green Chili Rice.

Filling:

6 boneless skinless chicken thighs

3 whole garlic cloves

1 small onion, chopped

2 tbs whole comino

2 bay leaves

6 fresh Hatch chilies or 8 ounces canned chopped chilies

1/4 cup prepared Mexican style green salsa

1/2 cup shredded Monterrey Jack  cheese

12 corn tortillas

Sauce:

1 cup chicken stock

2 cups heavy cream

1 1/2 cups prepared Mexican style green salsa

4 ounces diced green chilies

fresh ground pepper

1/4 tsp ground nutmeg

1/2 cup Monterrey Jack cheese

1/2 cup sour cream

If needed:

2 tbs cornstarch

1/4 cold water

In a large covered stock pot place chicken, onion, garlic, comino and bay leaves. Cover with water and bring to a boil. Lower to a simmer, cover with lid and cook until chicken is done and can easily be shredded. Meanwhile, if using fresh chilies, place chilies on a baking dish and broil in oven til skin starts to blacken. Remove from oven and place in a container with lid. Let sit until they can be handled and then remove skin, stems and seeds. Chop chilies and set aside. Remove chicken from pot along with all the garlic cloves and some onion. Shred chicken, garlic and onion. Add chopped chilies, cheese and salsa, cover and set aside.

To make the sauce, add all ingredients except cheese and sour cream to a heavy saucepan. Bring to a gentle boil, reduce heat and let simmer until it begins to thicken. Stir in cheese and sour cream until melted and blended. Sauce should coat the back of a spoon, if sauce is not thick enough, add cold water to cornstarch til smooth, then add to sauce. 

Preheat oven to 375°

 

To assemble, begin by spreading 1/2 cup sauce on the bottom of an oven proof baking dish. Wrap corn tortillas with a wet paper towel and microwave for about a minute. You want the tortillas to be soft and pliable. Taking one tortilla at a time, place about 3-4 tablespoons of filling in center and fold in two sides. Place seam side down in baking dish. Repeat with remaining tortillas, Spread about a cup to 1 1/2 cups more sauce over enchiladas. Cover with foil and bake for about 15-20 minutes or until hot all the way through. Uncover and top with more cheese, if desired. Let sit for about 5 minutes before serving.