Sunday, February 12, 2012

Crab Cakes

1/3 cup smart balance dressing (or mayonnaise)
1 tsp dry mustard
1/2 tsp dijon mustard
shot of hot sauce
1/2 teaspoon prepared horseradish
1 large egg, lightly beaten
dash of Worcestershire
1/2 tsp Old Bay seasoning
1 lb lump style crab meat
1/2 cup saltine crumbs

Yummy, yummy, yummy.

Mix together the dressing, mustard, dijon, hot sauce, horseradish, egg, Worcestershire and Old Bay thoroughly. Gently add the crab meat and saltines and mix thoroughly. Chill the mixture for an hour

Preheat the oven to 400* F and lightly oil a cookie sheet. Then form 4 patties and place them on the sheet. Bake 20-30 minutes until brown.

Serve with a mustard horseradish sauce. (2 tbs smart balance, 2 tsp dijon mustard, 1 tsp horseradish and a dash of hot sauce thoroughly blended.

Like I said... yum.

Sunday, February 5, 2012

Beer Braised Chicken Thighs (Redux)

This time I took photos :)

sliced onions
diced peppers
diced celery
14 oz can tomatoes
2 cups chicken stock
chicken thighs
bottle of stout

Dr. Gonzo's Wild Beaver Rub
hot sauce

I have some wonderful homebrew courtesy of my friend Kyle. I also have some slices of a nice, applewood cured bacon from the meat counter. What to do? Make beer braised chicken thighs of course.

Fry up the bacon and sear the chicken thighs in the bacon fat. After removing the thighs to a plate, throw in the veggies and sautée them until soft. Add in the Dr. Gonzo's (to taste), some hot sauce, salt & pepper, beer (in this case, oatmeal stout), tomatoes and chicken stock, put the chicken back in and covered the pan. Once it begins simmering, turn down the heat and let it cook for 20-30 minutes until cooked through and juicy.

Tonight I also made some Israeli (Pearl) cous cous and carrots to go with the chicken.

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