Steamed Shellfish with Bacon-Brandy-Cream, Tomatoes & Basil

Recipe and photos by
The Albion River Inn
Mendocino Coast, California

www.albionriverinn.com

Yield:  Serves 4

Ingredients:

• 1 oz. olive oil
  
• 4 strips bacon, diced
• 20 black mussels
• 20 clams
• 1 oz. brandy
• 1 Tbsp. garlic, minced
• 1 Tbsp. shallots, minced
• 1 medium tomato, small dice
• 3 oz. heavy cream
• 4 large fresh basil leaves, chiffonade (cut into long thin strips)
• 4 oz. rock shrimp   

Method:

In a large sauté pan heat olive oil until hot. Add the diced bacon and cook until crisp.

Add cleaned mussels, clams, brandy, garlic, shallots, tomatoes & cream to the pan. Toss lightly & cover. Cook until shellfish open, approximately 3 – 5 minutes.  Don't overcook!!

Add rock shrimp and the basil, and cook for 2 more minutes. Ladle into bowls to serve, garnish with fresh basil or parsley.

This dish can be served as is, with fresh bread, or it can be served on top of cooked pasta.

Yield:  2 pounds of prawns should serve approximately 5 people 

Ingredients for Prawn Marinade:  

• ½ cup soy sauce
• ¼ cup lime juice
• ½ cup olive oil
• 2 tbl. garlic, minced
• 1 tbl. horseradish
• 2 tbl. ginger, minced
• 2 tbl. cilantro, chopped
• fresh cracked pepper to taste

METHOD:

Ingredients for Cilantro-Garlic Butter: 

• ½ tbl. peanut oil
• 1 tbl. garlic, minced
• 1 tbl. shallots, minced
• 1 oz. white wine
• 1 oz. pineapple juice
• 1 oz. heavy cream
• 1 oz. lime juice
• 2 tbl. butter
• 1 tbl cilantro, chopped

 METHOD:

Recipe by Chef Lanvert

Rue Saint Jacques Restaurant • San Francisco • California

www.sfbistro.com

If you're looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques.  Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you've been transported to France.

Chef Eric Lanvert, Chef de cuisine and owner has also cooked for such famed restaurants as Rue Saint Jacques in Paris, the Savoy in London and Cote Sud in San Francisco.  The atmosphere is modern yet cozy . . . and the menu is a highly sophisticated and expansive one offering French cuisine with just a touch of California flair.

I'm honored that Chef Lanvert allowed us to post this delicate yet easy to prepare recipe.

Ingredients:

• about 1.5 LB of fresh Asparagus
• 6 cups of water
• 200 gm of butter (7/8 of a cup)
• salt & pepper
• truffle oil (either white or black)
• meat from 1 large crab
• some blanched asparagus stems

Boil the asparagus in the water with the salt and pepper.  Bring to a boil and cook until tender, but without discoloring.  Add the butter and blend.  Sieve through a Chinois and adjust seasoning.

Serve hot in a boil where you predispose some crab meat.  Drizzle with truffle oil and top with some of the asparagus stems.

Slow Cooked King Salmon

This salmon melts in your mouth.  Slow cooking anything makes the dish more juicy and tender.  Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Ingredients:

• 1 King salmon fillet, 2-3 pounds
• Extra virgin olive oil
• Gray salt
• Half cracked peppercorns
• Freshly ground pepper

Method:

Preheat your oven to 200 degrees.

Place a baking pan with a few cups of water on the bottom rack of the oven.

Lightly brush the bottom of a baking pan with the olive oil.

Brush olive oil on the salmon (all sides.)  Season generously with gray salt, half cracked pepper and ground pepper.

Place salmon in oiled baking dish and bake in oven for approximately an hour. . . When juices begin to form on top and the salmon is a little firm - it is done.

Serve with freshly made Meyer Lemon Relish

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it's a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.

Paella with Seafood, Chicken and Chorizo

There is something so festive and inviting about Paella . . .especially when it's prepared over a wood fire or on the beach.  I don't claim that this recipe is an authentic or traditional version which would probably have rabbit and lima beans instead of chorizo and gabanzos.  But I believe a 20 inch paella pan can be like an artist's canvas.  Have fun with it and make it reflect your own taste or event.  Even if you take some liberty with the ingredients, everyone including the Paella purists will be coming back for seconds!

Trick:  Most recipes say to cook the seafood with the remaining ingredients prior to serving.  For a nice touch, saute the seafood in a mixture of olive oil, lots of garlic, smoked paprika and add parsley and pour over Paella just before serving.

Serves 8-10

Ingredients:

• Brine for chicken
• 1 cup olive oil
• 4-6 chorizo sausages, sliced
• 3 garlic cloves, diced
• 3 heads of garlic, not skinned but cloves detached from heads
• 8 Spanish Piquillo peppers, cored, seeded and sliced lengthwise
• 6 pounds of chicken thighs (bone in)
• 4 Spanish onions, chopped
• 5 Roma tomatoes (optional... some prefer not to include tomatoes)
• 1 bunch flat leaf Italian parsely, chopped
• 6 cups chicken stock, homemade or organic (but not low sodium)
• 1-2 cups of white wine
• 20 saffron threads
• 2 1/2 teaspoons Spanish smoked paprika
• 5 cups uncooked Valencia short-grain rice
• 2 16-ounce cans garbanzo beans (optional)
• 1 pound asparagus, chopped into 1 inch sized pieces
• 1/2 pound fresh baby artichoke hearts
• 1/2 pound wide green sweet peas or green beans (cut into 1 inch pieces)
• 5 Meyer lemons, cut into wedges, for garnish

For seafood saute'

• 24 jumbo whole shrimp (don't remove shells but split up the back to devein)
• 24 New Zealand Green Lip mussels or fresh black mussels (which ever look better)
• 24 small clams
• olive oil
• lots of extra garlic cloves, chopped
• extra parsley, chopped

Brine for Chicken:

• 1 gallon cold water
• 1 cup Kosher salt
• 1 cup sugar
• 1 TBSP sweet paprika
• 2 TBSP cracked peppercorns

Brine chicken for 4 hours in the refrigerator.  Drain brine, place chicken on a cookie sheet and pat dry with paper towels.

Heat a large paella pan over medium-high heat (preferably over an open kindling sized fire in BBQ or firepit) Add a small amount of olive oil to the pan and saute the chorizo until browned then set aside.  add remaining olive oil and garlic heads and peppers.  Lightly fry peppers.  Remove  just the peppers and set aside.

Add chicken legs and thighs to the pan, brown on all sides. When chicken is golden, add the onions and chopped garlic and saute until onions are translucent. Add tomatoes (if using)  most of the parsley, chicken stock and wine to the pan.  Simmer for about 30 minutes until liquid has reduced. Meanwhile, crush the saffron and the smoked paprika in a mortar and pestle and add it to the stock.

After a half hour, stir in the rice and let it simmer for about 20 minutes.  Do not stir or cover the rice. Gently move the pan to reposition it over the heat to ensure all sides cook.  As the rice cooks, add artichoke hearts, asparagus, peas and garbanzo beans

During the final 10 minutes, in a separate pan quickly saute the shrimp and shellfish in bunch of garlic, olive oil, smoked paprika and parsley them pour them on top of the Paella just when you are ready to serve it.

You'll know when it's ready when all the liquid has been absorbed by the rice and you can just start to smell the rice carmelizing on the bottom of the pan (it should be lightly toasted rice on the bottom but don't let it burn!)... Remove paella from the fire cover with newspaper or butcher paper and let stand for 10 minutes.  Garnish with added lemon wedges and remaining parsley.  Serve directly from the pan with wooden spoons.

Pan Fried Abalone

Growing up on the coast of Northern California I so fortunate to have access to fresh abalone.  It's considered a culinary delicacy for good reason.  When prepared correctly, it is mouth watering, tender and buttery.  And when it's not prepared correctly, it can be like dining on a Michelin tire!  The key is to pound it to just the right thickness and to make sure you don't overcook it.  Additionally, prepare it the day it is caught for the best results.  The abalone should be shucked from the shell and cleaned.  Be sure to ask for the shells as they are very pretty and look nice on your patio table.

A very good friend of mine hooked me up with some fresh abalone during my last visit.   A VERY good friend and his gift of two good-sized (and legal of course!) abalone made our trip!  This is the best way to get it.  You can buy farmed abalone, but it's expensive, is usually pounded paper fine and lacks flavor.  

I used this common preparation to make dinner for my husband ... an abalone virgin!  I'm sure there are many more sophisticated recipes out there... but sometimes simple is best and you'll always win with this recipe.

Ingredients:

quantities are approximate and should be increased dependent upon amount of abalone

• 1 fresh abalone - cleaned and sliced into small 3/4 inch steaks
• 1 lemon
• 1 loaf of freshly baked sourdough bread 
• 3 teaspoons freshly grated parmesan 
• 1 tablespoon chopped fresh parsley 
• 1 egg, whisked
• 1/4 cup milk (approx)
• 1 TBSP butter and 2 TBSP olive oil (approx) or 50/50 oil-butter
• ground sea salt
• freshly cracked pepper

Method:

Preheat oven to 400 degrees

Slice sourdough bread down the middle and then cut in half.  Place 1/4 of the bread on a cookie sheet and toast in the oven until golden (about 12-15 min).  Use remainder of bread to serve with abalone - either garlic bread or just warmed with butter.

Place toasted bread pieces in food processor and blend until the bread is in crumbs.  Add parsley and parmesan and blend until well-mixed.  Make sure you've made enough bread crumbs for the amount of abalone you have and please DON'T use store bought canned crumbs as they have no flavor.  If you're lucky enough to get fresh abalone then take the time to make your own bread crumbs.

Add egg to small bowl and whisk until fluffy.  Add milk and stir lightly until blended.  

Create an assembly line to bread and fry your abalone quickly.  

Place bread crumbs on plate next to egg bowl.  

Heat a 10-12" castiron or stainless steal skillet on medium high burner for about 2 minutes.

While skillet is heating up take one abalone steak and dip it in egg wash, then completely coat with bread crumbs.

Add oil and butter to the preheated pan until oil just starts to shimmer.  Lightly shake off excess bread crumbs.  Add abalone.  Fry until golden brown - approximately 20-50 seconds per side (depending upon thickness). Place cooked abalone steak on plate in oven at low/warm temperature (200 degrees) and repeat with remaining abalone.   Keep a close watch and don't get distracted while doing this or you may over cook the abalone or burn the bread crumbs.

Season lightly with sea salt and pepper.  

Serve immediately with your favorite side dishes and very dry white wine like a California or New Zealand Sauvignon Blanc.  Take the time to plate your dishes with the sides prior to cooking the abalone so that you may serve it quickly without letting it sit.  

Variation:

mill fresh pine nuts or macadamia nuts instead of bread crumbs

Duarte's Crab Cioppino

www.duartestavern.com

source:  NPR.org

• 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
• 12 cherrystone clams
• 12 jumbo white prawns
• 8 oz. cod
• 1 cup clam juice
• 1/2 cup dry white wine
• Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Sauce

• 2 medium yellow onions, chopped fine
• 6 stalks celery, chopped fine
• 1/4 cup parsley, chopped fine
• 4 tbsp. olive oil
• 2-14.5 oz. cans diced tomato
• 15 oz. can tomato sauce
• 1 bay leaf
• 2 tsp. fresh garlic, chopped fine
• 1 1/2 tsp. salt
• 1 tsp. thyme
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. cumin
• 1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

• 2 pounds of shrimp (butterflied - either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatos, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually "cooks" the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take "cooked" fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips

I never know where I'm going to find a wonderful new recipe to add to this collection.  This one was discovered on a Facebook page for a Foodie group in Chicago.  They have a group that meets and prepares dinner together.  This recipe was made for their April event that focused on Thai cuisine.  A member named Kin Lui prepared this dish for their group and it received rave reviews.  I don't know Kin Lui and will post more credit information when I receive it.

Now that the temperatures are heating up, this is a perfect and refreshing dish to serve on a hot afternoon.

By the way... this photo doesn't do this dish justice... it's very colorful and fresh looking.  My flash wasn't cooperating when I took this photo.  Will try again next time I make it - which will be VERY soon!

8 servings

• 2 stalks lemon grass trimmed, top one-third pf stalks discarded, remaining stalk thinly sliced
• 1 piece fresh galangal or fresh ginger, minced
• 2 shallots halved lengthwise, sliced thinly crosswise
• 1/2 cup fresh sprigs of cilantro, washed and coarsely chopped
• 1/2 cup fresh mint, washed and coarsely chopped
• 3/4 pounds squid skinned, tentacles left whole, body cut into 1 inch rings (optional)
• 2/3 pounds fresh medium shrimp shelled, deveined, butterflied
• 2/3 pounds sea scallops (optional)
• 2/3 pounds sea bass fillet cut into 1 inch chunks
• 3-4 large lettuce leaves

Hot and Sour Chili-Lime Dressing:

• 10 fresh thai chilies chopped
• 6-8 cloves garlic chopped
• Juice of 2 limes
• 3 tablespoons fish sauce
• 2 teaspoons sugar

Directions for dressing:

1) Pound the chilies and garlic into a paste in a mortar with a pestle, transfer to a medium bowl.

2) Whisk in the lime juice, fish sauce and sugar

Directions for salad:

1) Place lemon grass, galangal, shallots, cilantro, and mint in a large bowl; toss. Set aside.

2)Heat water in a large saucepan to boil.

3) Blanch the seafood, one variety at a time, until just cooked through: 20-30 seconds for the squid; 30 -40 seconds for the shrimp and scallops; 1-2 minutes for the sea bass. Drain well.

4) Add the warm seafood to the herb mixture; add the dressing.

5) Toss to distribute; transfer to a lettuce-lined serving platter.

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle.  The expectation that it isn't just good, but exceptional goes with the territory.  Several of my high school friends went on to become very accomplished chefs.  It's not surprising as growing up in the wine country and by the sea can be very inspirational.  One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells.  He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today.  In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California.  And in recent years, he started his own company - Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.)  Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe!  I know that this method will not disappoint my fellow chowder snobs . . .  Bon Appetite!

Prep time: 1 hour + or -

Cooking time: 1.5 hours

Ingredients:

• 1 pound apple smoked bacon diced
• ½ cup flour+ or -
• 1 bulb finely chopped garlic
• 1 medium yellow Onion, finely chopped
• 2 medium, carrots, peeled and small diced
• 3 stalks celery, small diced
• 1 bunch scallions, finely chopped, using white part only
• 2 tablespoons Italian Spice Blend*
• 2 cups (16 oz) pale dry sherry
• 2 cups (16 oz) clam juice or halibut stock
• 2 medium Russet Potatoes, peeled and small diced
• 8 ounce medium size prawns, peeled, de-veined and small diced
• 8 ounces Sea Scallops, hinge removed and small diced
• 8 ounces clam meat
• 8 ounces Halibut, Snapper or white fish, small diced
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 2 tablespoons chives, finely chopped
• 3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
• Sea salt  to taste
• *We recommend Wholearth Spice Italy blend for best results

Method:

1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving

Moules Fromage Bleu

Growing up on the Mendocino Coast, we would pick mussels off of the rocks and steam them in wine on the beach.  Our recipes were not very inventive, but the mussels were always delicious.  Last night, I was watching Bobby Flay's TV show Throwdown on the Food Network and was inspired to make the featured dish - Moules Fromage Blue (Mussels with Bleu Cheese).  It looked amazing and it was no surprise that local chef, Teddy Folkman beat Bobby Flay's own mussel recipe.  I found this recipe online and wanted to upload it to my blog for future reference.  Next time I am in Washington DC, I intend to visit Teddy Folkman's restaurant Dr. Granville Moore's http://www.granvillemoores.com/

Teddy Folkman's Moules Fromage Bleu

Serves one as a meal; two to four as an appetizer

1 1/4 pound rope-grown P.E.I. mussels

4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)

1/3 cup diced applewood-smoked bacon

1/3 cup thinly sliced shallots

1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue

1/3 cup white wine, preferably a dry Chardonnay

Juice of 1 lemon

1/3 cup baby spinach, cleaned and destemmed

Sea salt, as needed

Black pepper, as needed

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned.  Do not overcook or brown the bacon!  Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.

When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.

Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.  

Smoky Shrimp

1.5 - 2 lbs medium shrimp

4 tablespoons butter

1 cup softened butter

5 tablespoons of canned chipotle (with adobo sauce - pureed)

1.5 dozen corn cakes

3 chopped green onions

1 cup fresh salsa (see below) 

Sour cream (for garnish)

Peel the shrimp.  In a frying pan, cook the shrimp in the 4 tablespoons of butter over low heat for just a few minutes (about 5) - turn them once.  Don't overcook.

Puree' the softened butter with the chipotle puree and set aside (do not refrigerate.)

Place 1-2 shrimp on a corn cake and spread a little of the chipotle butter of the shrimp so it covers, but doesn't drench the crab cake.  Sprinkle with chopped green onions.  Spoon a little salsa on top.  Just enough to add color and flavor but no so much that someone can't still hold the cake in their hand.  For an entree, place 3-4 corn cakes on a plate then place 2-3 shrimp per cake on cakes and add butter, green onions and salsa or sour cream.  However you choose to serve them, they will be a big hit.

CORN CAKES:

3/4 cup all purpose flour

1/2 cup coarse cornmeal 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar 

1.25 cups buttermilk

2 tablespoons melted butter

1 egg, beaten

1 cup freshly roasted corn kernels (I roast 1 ear of corn on the grill)

2-3 chopped green onions

Place dry ingredients in a bowl and mix together.  In a large bowl, whisk together the buttermilk and butter and then whisk in the egg.  Slowly add all dry ingredients to the liquid and whisk until thoroughly blended. Puree' 1/2 cup of the corn and fold it into the batter along with the whole kernels and onions.  Add a little buttermilk (if needed) to thin the mixture if it seems to thick.

Using a nonstick pan over medium heat, ladle enough batter to form 2 inch cakes  Cook until golden brown (about 2.5 min on each side)  Batter should make about 20-30 cakes.

FRESH SALSA

2 cups chopped Roma or Cherry tomatoes

1-1 chopped green onions

2 Serrano chiles, finely chopped

1/4 cup cilantro, finely chopped

2 teaspoons sugar

2 garlic cloves, finely chopped

1/4 cup Mexican beer

2 teaspoons salt

1 lime, juiced

Combine all ingredients and mix well.  Put in the refrigerator for at least 30-45 minutes before serving.

• Olive oil
• 2 pounds jumbo lump crab meat
• 2 eggs, beaten
• 1/4 cup freshly chopped Parsley (I prefer Italian flat leaf)
• 3 garlic cloves, minced
• 3 teaspoons Old Bay seasoning
• 2 teaspoons wet mustard
• 2 teaspoons dry mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon  of your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• 4 tablespoons good quality mayonnaise
• 8 Saltine (or whatever your preference) cracker crumbs - or 1.5 cups freshly made white bread crumbs

Beat eggs. Add parsley, Old Bay seasoning, mustards, Worcestershire sauce, Tabasco, lemon juice, salt and pepper.  Lightly saute garlic in olive oil for 1 minute.  Add to egg mixture.  Check crab meat for shells.  Fold crab meat into egg mixture and add mayo and crackers.  Gently shape into 4 - 8 oz balls (larger size may be served as an entree.)  Make sure you don't over shape or handle the balls.   Gently place crab cakes on a plate, cover and place in the refrigerator so the mixture sets before frying.

Fry quickly in about 3 tbsp of olive oil for about 4-5 minutes a side until lightly golden.... or bake in a 375-degree oven on a baking sheet for approximately 20 minutes (watch closely until lightly golden brown). Dust with Old Bay before serving.

Peggy's Wonton Crisps

Preheat oven to 350 degrees

Very lightly oil a baking sheet with sesame oil.

Cut square wonton wrappers into four round(ish) pieces.  I use pinking

shears so they look more home spun.  Scissors OK too.

Place them on a cooking sheet and lightly brush with more sesame oil.

Lightly.  Then, sprinkle them with sesame seeds.

Bake for 5 to 8 minutes or until brown and crispy.  Watch them as they

burn easily.

Store in airtight container.  Use within 2 days.

Asian slaw

Fresh pea pods, carrots, jicama(equal parts), a little napa cabbage.  Cut all of these vegetables into

match stick shape 1 to 1 1.2 inch length.  Toss all and add lots of cilantro.

Dressing:

4 parts mayo,  1 part dijon mustard, 2 tbsp honey, tiny bit of orange

zest, and couple of splashes red wine vinegar (all to taste._

Ahi Tuna

Generously salt and pepper Ahi, and grill on hot  BBQ or range grill

searing on both sides, rare in center.

Make a mixture of soy and wasabi to taste

Assemble:

Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi

and then top Ahi with the wasabi/soy mixture.  Sprinkle more sesame

seeds in slaw or on top of Ahi if you want.