As many of my friends and relatives can tell you, with me its white fishes and crab...that's about all the seafood I enjoy. I have tried crab cakes all around the state of Maryland, my absolute favorite is at my school's restaurant the Culinaire Cafe. I have adapted that recipe with a few extra flavorings. I have found that this end result is fresh, yet simple and delicious. These crab cakes are delicious with some tartar sauce on a savory roll or by themselves with a side of rice or potatoes. This is what I think of when I want a nice Friday night luxury dinner. Luxury doesn't necessarily mean steak and lobster. Although crab is not cheap these days, it is affordable. I usually have these on a nice Italian roll with some classic fries and Cole slaw. However you choose to pair it, they are delicious regardless! Bon Appetit!
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I made this a few semesters ago when I was researching British food for my International Cuisine class. We each chose a country and we spent a semester doing research on cuisines of that country. We also had to take one recipe we found and make it for the students to try. It was recieved with a lot of skeptiscism, but a lot of people enjoyed it including myself. I have been making it ever since. Coronation Chicken is a great way to use up leftover chicken. It is basically curried chicken salad. It is lovely served with a rice salad, as a baked potato filling, and great for lunch boxes, picnics and buffets. How versatile! The dish was designed for the coronation of Queen Elizabeth II in 1952 as a representation of the, then, colonial nature of the British Empire so includes fruit, curry and mayonnaise. There may no longer be a British empire but this recipes remains a firm favorite all over the British Isles. Coronation Chicken has made something of a comeback with a resurgence of interest in serving it at the Queen's Diamond Jubilee in 2012. If you are interested in that curry flavor, this would be the perfect dish for you! Bon Appetit!
This is an idea that is hugely popular. We once had it on our menu at my college's student-run restaurant. It is a great combination of Italian flavors that is used in many ways. This is one of them. It is basil (in the form of pesto), mozzarella cheese, and tomatoes. Only in this case I am substituting the tomatoes for bacon. I am not fond of that raw tomato taste. You can of course add some tomato slices. Start out with some crusty bread like Tuscan or Ciabatta bread. I had a french baguette so that is what I used. Spread the pesto over each slice of the bread and put the slices on a toaster oven baking sheet. Bake for about 5 minutes until bread is warmed through. In the meantime, fry up four rashers (slices) of bacon. If you wish, slice about two thick slices of tomato. Take the bread out of the oven top with tomato slices, bacon, and mozzarella cheese. In the restaurant we used slices of thick buffalo mozzarella, I had shredded cheese, so that is what I used. Place under the broiler for about a minute until the cheese melts. Serve open faced, or sandwich them together. It is a great flavor sensation. The salty bacon plays very well with the basil pesto, and the creamy mozzarella. Please try this one. You will end up making it all the time! Enjoy...
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