Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade

(Copyright 2010 http://www.somedaygourmet.com/)

Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of Sauce

Ingredients

Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted Butter

Rémoulade3/4 Cup Mayonnaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive Oil

Directions

Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.

Finely chop both scallions, separating the white and green sections.  Place the white section in a large mixing bowl.  Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg.  Whisk together until mixed and the egg is lightly beat.  Next, dump the crab meat into a small bowl and gently look for shells.

Roll up your sleeves, this next part gets messy.  Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties.  Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.

Carefully add the butter to the heated oil and allow it to completely melt.  Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other.  Once placed, DO NOT MOVE. 

Cook the crab cakes on each side for exactly 4 minutes.  Remove and promptly add to serving dishes.

While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil.  Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course).  With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified.  Remove mixture and add to serving dishes. 

Sprinkle the sauce with Old Bay.  Garnish with lemon wedges or slices.

Zinfandel & Bloody Mary Braised Short Ribs w Bacon, Button Mushrooms, Shallots, Shredded Carrots, and Rosemary

(Copyright © 2010 Someday Gourmet)

Prep Time: 30 minutes (before goes into oven)
Cook Time: 3 hours total (2.5 hrs in oven, 30 minutes stove-top)
Difficulty: Level 2
Yield: 5-6 Ribs, 2-3 Cups Sauce

Ingredients

• 5-6 larger high quality beef ribs
• 2 ½ cups favorite bold red wine (we used Ravenswood Lodi Zinfandel)
• ½ cup Mr. & Mrs. T’s Bold & Spicy Bloody Mary Mix
• 1 cup Swanson low sodium chicken stock
• ½ package of bacon sliced into ½” pieces
• 1 med. package of white button mushrooms
• 1 cup loosely packed shredded carrots
• 8-12 pearl onions or 4-6 shallots
• 2 tbsp minced garlic
• 2 twigs of Rosemary or 2 tablespoons dried
• 3 tbsp coarse salt
• 3 tbsp coarse pepper
• 3 tbsp smoked paprika
• 1-2 tbsp red pepper flakes (to taste)
• 4 tbsp slurry (2 tbsp corn starch + 2 tbsp hot water) – prepare @ hr 2.5 of baking
• Dutch Oven

Directions

Remove meat from refrigerator and place on counter still wrapped to allow to warm to room temperature.

Preheat Dutch Oven to medium heat (6) and add bacon. Cook until brown and crispy. Remove and dry on paper towel lined plate. Drain bacon grease except for 3 tbsp and return to heat.

While bacon is cooking, clean and rough chop mushrooms then peel onions and cut in half (slice shallots if using). Combine Salt, Pepper, Smoked Paprika and Red Pepper Flakes in a small dish. Remove the ribs from the package and place on a cutting board bone side down. Remove any easily accessible pieces of fat and then rub in a heavy coat of the spice mix on all 5 non-bone sides of each rib. Don’t be afraid to get your hands dirty on this step, you really want to rub it in there.

Once the bacon is cooked and removed, add the ribs to the pan in 2 batches (3 at a time is usually right) bone-side up. Proceed to cook each of the 5 meaty sides for 4 minutes each until golden brown. Once placed, DO NOT MOVE THE RIB until time to turn; this will ensure a golden crust. After all the ribs have been completely browned, set aside. Do not drain!

Next add all veggies and garlic to the Dutch Oven and cook over medium heat until tender, about 5-7 minutes. Stir frequently.

Preheat oven to 300.

Add 2 cups of the wine, all the stock, Bloody Mary mix, and Rosemary and turn heat up to high and bring to boil stirring gently but frequently. Reduce sauce by 1/3 – 1/2. Add ribs and ensure fully covered by the liquid. Place a piece of aluminum foil over the Dutch Oven and then cover with the lid to securely seal the steam in.

Bake for 2.5 hours. Remove from oven and transfer the ribs and any bones that have fallen off to a serving dish. Cover with foil and set aside. Bring the remaining sauce over high to a boil and add the slurry and the rest of the wine. Reduce by 1/3 or so until just slightly thicker, pour over ribs, and serve immediate.

Chef’s Notes

• This sauce would taste good over anything! Consider using over oven-roasted chicken breasts (40 minutes @ 350) or even basted over a London Broil
• Embrace the Bloody Mary Mix. Nearly every recipe out there calls for tomatoes in some form or another for braising. In this case, we get our tomato base but even more layers of additional flavor that just melt nicely into the background of the wine.
• Good meat in, great meat out. Bad meat in, mediocre meat out. You get what you pay for on this meal and picking up high quality, low fat ribs from your butcher will go a long way. 

Breaded Pork Chop Pinwheels Stuffed w/ Fresh Mozzarella, Cured Italian Ham & Marinara

(Copyright © 2010 Someday Gourmet)

Prep Time: 20 minutes
Cook Time: 22-25 minutes
Difficulty: Level II
Yield: 5-6 Pieces

Ingredients

• 5-6 Thinly cut Pork Chops
• 8 Oz Fresh Mozzarella
• 6 Slices of Cured Italian Ham or any Italian meat
• 1 Small Jar Marinara (We enjoy Prego Traditional)
• 1 Small Pkg of Cherry Tomatoes
• 1 Cup Plain Progresso Breadcrumbs
• 1 Large Egg
• 3 Tbsp Finely Chopped Oregano
• 1 1/2 Tbsp Garlic Powder
• 2 Tbsp EVOO

Directions


Preheat oven to 375 F.  Grease a 13x9 casserole dish and set aside.  Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another.  Remove 6-8 slices of the ham from the package and set aside.  In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of wax paper or plastic wrap to cover meat while flatting.

On a large cutting board, trim and clean each piece of pork removing any fat from the edges.  Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically.  Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round).  Once the meat is 1.5-2X larger in length, discard the plastic wrap.

Add a slice or so of the ham to cover the pork.  Loosely cover the ham with small chunks of mozzarella and spread a light layer of red sauce over the filling with a spoon.  Begin at one end of the pork chop and roll the pinwheel so that the filling is trapped inside.  Dredge the pork in the egg then the breadcrumbs coating thoroughly and place seam-side down in the baking dish.  Repeat for each pork chop.
Bake at 375 F for 10 minutes then add the cherry tomatoes and continue baking for 12-15 additional minutes depending on your oven.  Serve immediately and enjoy!


Chef’s Notes

• This recipe works great with chicken breasts too.  Just start with thinly sliced or butterfly the breast yourself.
• Serve with pasta and red sauce for a true Italian feast or consider a fresh salad for a lighter option.
• I encourage you to experiment with the breading mixture but I would suggest avoiding salty seasonings if using a salty deli meat.
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Pinot Noir

Cajun Dry-Rubbed Buttermilk Fried Chicken

(Copyright © 2009 Someday Gourmet)

Prep Time: 50 minutes + 8 hrs marinade

Cook Time: 90 minutes
Difficulty: Level II
Yield: 7-10 pieces

Ingredients

• 2-3 lbs of any variety of bone in chicken (I prefer split chicken breasts and drumsticks
• 3 cups Buttermilk (low fat variety ok)
• 1 1/2 cups All-Purpose flour
• 1 1/2 cups Panko Breadcrumbs
• 3-4 cups of oil
• 2 tbsp Coarse Salt
• 2 tbsp Black Pepper
• 3-4 tbsp Hot/Buffalo Sauce (optional)
• Cast Iron Pan (recommended)

Someday Gourmet's Sweet & Spicy Dry Rub

Equal parts of the following:

Recommend 1 tbsp of each per lb of chicken

• Cayenne Pepper Powder
• Garlic Powder
• Smoked Paprika
• Seasoned Salt
• Black Pepper
• White Sugar

Instructions

24 hours before you plan to make the chicken, clean each piece and loosen the skin being careful not to pull it off completely.  Pat dry and rub in salt and pepper under the skin.  Place chicken in a dish or bowl to marinate and cover completely with buttermilk.  Refridgerate chicken in the marinade at least 8 hours.

Add enough oil to your frying pan to fill 3/4 inch.  Preheat oil over medium (6) heat for at least 10 minutes. Preheat the oven to 350 degrees. 

In the meantime, mix the flour, breadcrumbs, and dry rub together thoroughly in a deep bowl.  Once the oil is ready, begin an assembly line:  drain the buttermilk from a piece of chicken, coat it in the breadcrumbs, add it to the oil.  Repeat.  Cook chicken in batches for 5 minutes on each side - it is not unusual for the chicken to become darker brown than expected.  Blackened, not so much.  That said...hang in there for the full 5 mins, it's worth it to have a nice crispy skin. 

As the chicken finishes cooking on both sides, transfer it to a large baking pan with a greased metal rack or alternatively onto a greased broiling pan (my favorite tool in my kitchen).  Once each piece is fried and transfered onto the baking sheet, place in the oven and bake for 20-25 minutes.

Remove from oven and serve immediately with a knife, fork, and bottle of hot sauce.

Chef's Notes

• Do not cook more than 2 split breasts or 4 drumsticks at a time. Overcrowding may cause the temperature of the oil to drop too low causing the chicken to cook unevenly
• Don't forget to roll the chicken on its side for a while to crisp all sides of the piece.

Pork Scallopini with Mushrooms in a Sherry and Marsala Wine Reduction

Copyright © 2010 SomedayGourmet.com

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Level II
Yield: 4-6 Pieces of Pork

Ingredients

• 4-6 Thin cut pork chops (thinner the better)
• 1 1/2 Cup Sherry Cooking Wine
• 1/2 Cup Marsala Cooking Wine
• 2-3 Cups Canola or Vegetable Oil for Frying
• 1 Cup flour
  
• 1 Large Egg
• 1/4 Cup Milk (any variety is fine)
  
• 1/2 Cup Finely Diced Onion
  
• 2 Cups Sliced White Mushrooms
• 1/2 Tbsp minced Garlic
• 4 Tbsp Butter
• 1 Tbsp Seasoned Salt
• 1 Tbsp Grated Parmesan
• 1 tsp red pepper flakes (optional)
• 2 Sets of tongs (recommended)
  

Instructions
Prepare vegetables if necessary.  Preheat the oven to its lowest setting for warming.

The Pork
Cut the pork into 3-4" squares or strips.  Place between layers of plastic wrap and pound each piece of pork until 1/4" thick.  If you think you're done pounding...make it just a little thinner!

Add 2-3 Cup of oil to a small-medium pan for frying and heat oil on medium-high (6 on my dial).  Let oil heat for at least 7-10 minutes before beginning to fry.

Next create 2 dipping stations: flour in one and an egg wash in the other (1 egg, 1/8 cup milk - whisk thoroughly). Using one set of tongs, dip the pork in egg wash, let the excess drip off and then lightly coat with flour.  Using the same tongs drop the pork into the heated oil.  Repeat process to queue up the next piece of pork in the flour dish.

Cook the pork for 3 minutes and using the 2nd set of tongs flip in the oil and cook for 1-2 additional minutes until golden brown.  Using the second set of tongs transfer the cooked pork onto an ovenproof plate or dish and cover with foil.

Repeat until each piece is cooked.  Place pork in the oven to keep warm once all pieces are done if more time is needed to make sauce.

Note: If using a larger dish (with more oil), it's ok to cook several pieces at once.  I prefer to use a smaller pan with less oil and fry each piece individually.

The Mushroom Sauce
Melt 2 Tbsp of butter in a medium pan over MEDIUM-HIGH heat and add the mushroom.  Saute for 5 minutes stirring frequently.  Add seasoned salt and continue to saute until browned and soft.  Remove mushrooms from pan and add garlic and onions (do not clean pan).  Continue to saute on medium-high until onions begin to turn translucent.

Add both cooking wines and turn heat up to HIGH.  Simmer the liquid on high stirring frequently until sauce reduces to 1/3 of the original (about 5 minutes).  Lower heat to MEDIUM and stir in mushrooms, 2 tbsp butter, red pepper flakes and remaining 1/8 cup of milk.  Heat for another 2-3 minutes until sauce thickens slightly and mushrooms are piping hot.

Pour over pork and sprinkle with Parmesan cheese.  Serve immediately and enjoy!

Chef's Notes

• Be sure to use an oil with a high heat smoke point for the deep frying.  This will help prevent your home from smelling like burnt pork for the next few days.
• It is normal for the frying oil to begin to get cloudy after a few pieces of pork are cooked.  You might even smell a bit of burning.  That's ok!  The flavor from each piece of meat will compound making the last one the best one.
• Just make sure you have enough oil in there initially to cover the meat thoroughly and try not to add any additional once you've begun. Using the same oil for the entire job helps ensure an even temperature and will help produce consistent results.
  

The "World's Greatest Turkey"

 

(Copyright © 2009 Someday Gourmet) 

This was delicious!  SO easy. SO moist. :)

Inspired by:  Allrecipes.com | World's Best Turkey
Prep Time:  30 mins
Cook time:  3 1/2 hours
Difficulty:  Level II
Yield: 1 Turkey

Ingredients

• 10-12 lb Turkey, fully defrosted
• 1/2 cup of butter, softened
• Fresh Herbs (Ex: Rosemary, Thyme, Sage)
• 1 Apple of your preference
• 3/4 Bottle of Champagne
• 2 tbsp cinnamon
  
• 1-2 tbsp salt
• 1-2 tbsp pepper
• 1 tbsp Flour
• 1 Reynolds® Oven Bag, Turkey Size

Instructions
Preheat oven to 350 F.

First, remove all jewelry from your hands.

Next add flour to baking bag and shake until the inside is coated.  Place into a roasting pan at least 2" thick.

Wash and quarter the apples and coat in cinnamon, set aside.  Next prepare your herbs by removing stems and finely chopping.  Add herbs to the softened butter and gently mix into a consistent spread.

Remove the neck and giblets from the turkey, wash thoroughly and pat dry.  Gently loosen the skin and rub the butter mixture under the skin.  Sprinkle salt and pepper on the skin and stuff the apples inside of the turkey.  Tie the legs together with kitchen twine (optional).

Place the turkey into roasting bag and pour the champagne over the turkey, inside and out.  Close and tie the bag and cut 6 1/2 inch slits in the top for ventilation.  Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Roast for 3 hours and 30 minutes in the roasting bag or until meat thermometer reads 180°F.

IMPORTANT! Let stand for 20 minutes before cutting.

Enjoy and Happy Thanksgiving!

Chef's Notes

• The skin will crisp up inside of the baking bag so there is no need to "brown".  Removing from the baking bag early may cause legs and wings to dry out.
  
• After finished cooking, thicken the juices with flour to make a delightful gravy.  Consider adding allspice to the gravy for more flavor.

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Baked Herb Encrusted Chicken Parmesan

(Copyright © 2009 Someday Gourmet)

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty:  Level II

Yield: 3-4 servings

Ingredients

• 2 large boneless skinless Chicken Breasts
• 1 cup of your favorite Marinara or red sauce
• 1/2 cup thinly sliced fresh Mozzarella (about 8 slices) or 1 bag of shredded
• 1 egg
• 1/4 cup fat free half&half, cream or milk
• 1 tablespoon chopped basil

 Coating

• 1 1/2 cup Italian Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon fresh or dried finely chopped thyme
• 1 teaspoon fresh or dried finely chopped rosemary
• 1 teaspoon or to taste red pepper flakes

Directions

Preheat the oven to 375.

Add the egg to a medium bowl and beat excessively with a fork.  No lumps allowed!  Stir in the cream/milk and set aside.  Next mix the 6 coating ingredients together in a shallow bowl or pie pan.  Last, grease a 11x9 baking pan.

Wash and prepare chicken breasts, removing all excess fat and skin.  Butterfly each breast of chicken by placing it flat on the cutting board and slowly cutting through it sideways.  Begin along the largest side edge and work length ways down the piece (be sure to use a freshly sharpen knife).  Cut each breast into 2 (or more pieces) to make more servings.

Dip each piece of chicken into the egg mixture, let excess drip off, and coat each side with breadcrumb mixture.  Arrange in the greased pan and repeat for each piece of chicken.  Bake in the middle of the oven at 350 for 20 minutes.

After 20 minutes, remove from oven and preheat oven to Broil (Hi). Spoon red sauce over each piece of chicken and spread cheese evenly over each piece of chicken.  Broil chicken for 5-6 minutes until melted and starting to brown.

Sprinkle basil on top and serve immediately.

Editor's Notes

• If available, place the chicken on a roasting rack inside of the baking pan for the first 20 minutes to allow the bottom to crisp as well
• For extra crunch, substitute coarsely crushed corn flakes for the breadcrumbs