Baby Got Knack

 A knack for cooking, that is!

My daughter is a sucker for a crab rangoon.  My issue with this little morsel, is that pretty much every restaurant on Earth uses "krab" with a K.  Here, in my little coastal state, we spell "crab" with a C, as it is so. Red-dyed surimi (Krab) is fish. Not crab of any sort. It's fake ass Krab.  So, due to my seething loathing for this stuff, I informed the wunderkind that I'd much rather make rangoons at home so I know she's getting the real deal.

We made our inaugural batch together yesterday and were quite pleased with our results.  Today, she decided she wanted to make more, but as a solo mission.  She used the cookbook she gave me last Christmas, The Woks of Life. After our first batch yesterday, the one change she decided on, and it was the right decision, was to increase the crab meat by one ounce. They turned out great and we've decided that using 3 oz. of crab will be our standard.  

She had a few as a little snack and still has about 20 more that we will store in the freezer for next time.  I'm very proud of her and more importantly, she's proud of herself and her efforts. This may become the signature dish of the Vivver!

Craving Crab

In my constant quest for variety, I've learned to obey my cravings. It usually leads to something good. A few days ago, I got a great deal (surprise, surprise) on avocados at Aldi.  They were perfectly ripe, so I needed to use them before they turned the corner. As I contemplated those little dark green orbs, crab entered my mind.  The idea was born.  Crab Louis.

Mayo, green olives, chili sauce, horseradish & lemon make a tasty dressing. Capers for garnish and tang.

 I made a dressing with chili sauce, mayo, chopped green olives, a little horseradish and lemon juice. Then, I just piled crabmeat into the cavity of the avocados, added some boiled shrimp over shredded lettuce and drizzled with dressing. I topped it all with some capers because everything is better with capers. 

Crab, shrimp, avocado and Louis sauce on a bed of lettuce. Parfait, n'est ce pas?

Super fast, super easy, super delicious. We're still in April, but the temps are already getting close to the 90 degree mark, so cold food is certainly welcome this time of year. With my leftover crab, we are looking forward to crabcakes and/or bisque later in the week.  Poor us!  Crab all week long.  

We Made Sushi!

I have been dying to start rolling my own sushi for months.  I've watched videos, read articles, studied recipes.  Even Vivian has watched a tutorial on the Food Network.  Today I decided was the day, quite by accident.

As I was passing by the sushi department at Publix, I just happened to glance over at the rack of products there and nori caught my eye. As I was looking at the package, the sushi lady approached me to ask if I was going to make my own.  I said "yes" but I wish Publix sold sushi rice. She began to explain that they do, but the container on the shelf is pretty pricey, but she can sell the rice she uses to me by the pound from the sushi dept.  Whatchoo talkin' 'bout Willis? 

So, I bought rice from her, got some pickled ginger, wasabi powder and the nori, of course.  Viv is a big fan of California roll, so I knew that would be my first endeavor.  I prefer the sushi rolls with the rice on the outside, so that's what I was creating. Honestly, my first attempt was a flop.Too much rice, not enough filling.  So, I tried again and this time the proportions were better but I discovered that despite the awesome Global knife collection I have, they aren't currently sharp enough.  Time for a sharpening. I took this first batch with me as I picked Viv up from golf camp.  She snacked in the car and gave me not just a thumbs up, but told me this was the best California roll she'd ever tasted.  I'm 100% sure she was flattering me.

Patting the rice out onto the plastic wrap and sushi mat

 

The roll

 

Viv's After-Golf Snack

 

My favorite sign

 When we returned home, we got back to work together this time.  First, we put together a roll with avocado, cucumber (from our garden) and Alaskan snow crab.  We included a smear of cream cheese and a bit of wasabi.  Again, I rolled the rice on the outside and did a much better job this time on the tightness and on the slicing.  Vivian assembled, rolled and sliced a California roll with nori outside ALL BY HERSELF.  I was extremely impressed and very proud!

Patting out the rice like a boss!

She added carrot, cucumber & avocado

My baby's first California roll; proud Mama!

I did this one...crab, cream cheese, avocado and cucumber roll

Our results

 We had all of this ready and in the fridge before Neil came home for dinner.  So, we surprised him with a dinner of sushi, Teriyaki salmon, the Ina Garten corn salad (thanks to my friend Heather for introducing me to this recipe!) and some steamed pea pods. 

Teriyaki salmon, corn salad, sushi and steamed pea pods

As for rolling one's own sushi, let me say:  it's harder than it looks, but it's really not that hard.  Just today, I made 3 attempts and got better each time.  Like anything, practice makes perfect.  The fact that Viv watched one tutorial and rolled like a pro was remarkable.  She's got one heck of a future as a pro-golfer, architect, sushi-rolling, piano playing model. But, all kidding aside, I've been interested in tackling this task for a while and I'm so glad that I just jumped in today and did it.  More attempts and it will become like 2nd nature!  If you want homemade sushi, you're welcome to come here...just bring the sake.  Lots and lots of sake.

Lunch at Travinia

So, my lunch at Travinia yesterday.  Our group was seated in the Wine Room.  The server we had did a great job handling a large party.  Everything seemed to time itself perfectly.  I wish I had caught his name.

I ordered the Pollo Isabella.  This was grilled chicken breast with sun-dried tomatoes, basil and goat cheese over baby spinach.  The presentation was delightful and I couldn't wait to try a bite.  The goat cheese was so creamy and had a bold flavor, which I like.  The chicken was nicely grilled and the combination of the basil, spinach and sauce was a lovely backdrop.  The only change I made was a little salt to pop the flavors.  You guys know how I feel about salt.  It enhances flavors!  Don't be afraid of it.  Just use it correctly.

Sorry this photo isn't very good; the room was kind of dark,

Some other dishes that my companions tried were the crab cakes, which looked like giant lumps of crab and not tons of bread and filler.  If I hadn't just met Staci, I would have asked her for a bite!  MP got a beautiful salad with chicken, mixed greens, & huge blackberries.  Everyone enjoyed their lunches...no complaints.  

Another thing I can say about this Travinia is when I've been there before at night, they had some awesome specials like tempura asparagus and a romaine wedge salad that was remarkable.  Even though this is a chain, I like Travinia.  Lexington needs more upscale restaurants so I think bringing Travinia to them was a welcome move.  

One Man's Junk...

I love to crab, which is good because I also love to eat crab.  I've crabbed in the surf, in the boat, in the creek, from a pot, off the rocks.  Because I know a good crab when I see one, don't even try to talk to me about crab with a "k", surimi or whatever else people try to pass off as crab.  I'll eat, and enjoy, Alaskan crab but it's just not in the same league as a "real" crab...the blue crab that adorns our waters here in the South and all up and down the East Coast.

Lazy Friday Night "Supper"

So, I've been a cooking fool this week, which makes me happy.  But, today I returned home with no plan in place, yawning my 'you-know-what' off and tons of leftovers and knick-knacks in the fridge.  Yes, it was time for mystery "antipasto."

I assembled a few things:  a plate of Greek black olives, garlic marinated green olives, Alouette spreadable brie (Neil hates brie rind.  I mean, really hates it so this stuff works for him), pepperoncini, pepperoni, sharp cheddar slices and water crackers.  And, I sauteed a couple of mini-crab cakes, although at the time of this writing Neil hasn't eaten his, so he's about to forfeit them.


Neil has a biz trip coming up, so this weekend will be more fun for cooking while he's here.  I have my (FREE) pound of chicken I got from Earth Fare and some nice looking pork chops in the fridge, so I think I can make an interesting weekend of it.  Since tomorrow is the Iceman Challenge, he'll probably be hungry enough to eat shoe leather tomorrow night.  

Crab Puffs Cont'd: Got the Recipe!

If you read my post about crab puffs, you will recall that I promised you the recipe once I got it from my sister.  See below.  And, may the Puff be with you!

• 6 oz crab meat, picked, cleaned & flaked 
• 1/2 c. shredded sharp cheddar
• 3 green onions, chopped
• 1 tsp. dry mustard
• 1 tsp. Worchestershire sauce
• 1 c. water
• 1/2 c. butter
• 1 c. all-purpose flour
• 1/2 tsp. salt
• 4 eggs

Combine the first 5 ingredients, stirring well.  Set aside.

Combine water, butter and salt in a medium saucepan.  Bring to a boil.  Reduce heat to low, add flour and stir vigorously until mixture leaves the side of the pan and forms a smooth ball.  Remove saucepan from heat and allow mixture to cool slightly.

Add eggs, one at a time, beating with a wooden spoon after each addition, until batter is smooth.  Add crab and stir well.  Drop by heaping teaspoonfuls onto ungreased baking sheets.  

Bake at 400 for 15 minutes, reduce heat to 350 and bake an additional 10 minutes.  Serve warm.  Makes about 4 1/2 dozen.

**To freeze before baking, cover baking sheets with foil before dropping batter.   Place batter on sheets then freeze until hard. Remove from sheets and store in an airtight container in freezer.  To serve, remove from freezer and bake unthawed at 375 for 35 minutes.

**To freeze after baking, place puffs in airtight container in freezer.  Let thaw completely and bake at 350 for 8-10 minutes.

The Famous Crab Puff

As a child, I remember hearing adults talk about crab puffs.  I heard it at wedding receptions, on TV shows, etc. but I'd never actually seen a crab puff.  It seemed to be the quintessential 70's hors d'oeuvre and I loved the idea of a crab puff.  Frankly, the concept of any type of 'puff' sounds appealing to me.  So, you can understand my bewilderment at how such a seemingly popular and oft-talked-about little morsel could be so elusive.  

As an adult, I have attended many (yeah, many!) cocktail parties, grand openings, weddings, receptions.  And, I've given my share of good parties too.  But, never have I come across a crab puff nor have I ever found a recipe for them.  Well, that's not completely true...I will admit that I have actually seen recipes that called themselves 'crab puffs' but what I read wasn't remotely like the crab puff in my mind.  It's supposed to be crabby, light, puffy and extremely sophisticated.  

So, along comes Christmas 2010.  My sister Katherine and her husband arrived from Asheville and K had brought some hors d'oeuvres.  Lo and behold!  The girl made crab puffs.  I was so excited that I think I frightened her a little with my reaction.  What?  Crab Puffs?  There is a God after all!  Ya-freaking-hoo!  You know, I was enthused.  


These were the crab puffs that my memory has carried around all these years.  I had flashbacks of the wedding reception at our house for a couple of hippies; my job was 'Canape Girl.'  My mom worked with me on pronunciation for a couple weeks, I practiced my tray handling skills and 'worked the room' with my wee voice, "Canapes, canapes." It could have only been made more perfect if my tray had included Katherine's crab puffs.  I mean, Mary Tyler Moore and James Bond would have been all over these babies!  


They were puffy and light.  They had plenty of that luscious blue crab meat that wasn't overpowered by any other ingredients.  The cheddar was there but not too overbearing.  Just perfect.  I can't wait to make them and keep a stash in my freezer.


Just one problem...I forgot to get the recipe from her.  So, as soon as I get it, I'll gladly share it. Now, here's your homework...if you have a crab puff that you like or that someone in your family makes, I'd love to hear about it.  I'm now devoted to serving crab puffs every chance I get.  And martinis.  Maybe rumaki.  Oh, beautiful 1970's!

Christmas Crab Quiche

I am fortunate to belong to a Sunday School class that is comprised of the coolest group of people.  We have meaningful conversations and lessons, we have fun inside and outside of church, we dog each other on Facebook and best of all, they are ready, willing and able guinea pigs.  We take turns bringing snacks to class so when it's my turn I love to try things out on them.  They are gracious, adventurous and they clearly have excellent taste since they eat what I make!

Last night was our class' Christmas party.  Our hosts had us all over to their new house, which is just lovely, and they provided a beautiful ham and an urn of the most delicious Sex on the Beach that I've had in quite some time!  We all bring food and have a White Elephant gift exchange.  That tradition has some great stories that I could go on and on about.  Maybe next time...

I really love quiche.  It's a pretty ingenious dish...protein is covered, you can jazz it up with any combination of veggies and cheese, seafood, or take the simple, subtle route and you're not going to be disappointed.  But, I have a confession.  I've never made mini-quiche.  I've driven over to Sam's Club numerous times over the years to buy those cute little frozen quiches for parties, drop-ins, you know.  But this time I said to myself, "Self, we're making little quiches in our own kitchen."  And that's what I spent yesterday doing.

A few weeks ago, my parents bought a bushel of crabs, so I knew mom had crab in her freezer.  "Borrowed" some of that (I know, it's not like I can give it back, right?) and came up with a crab quiche that I was very pleased with.  I will admit that pie crust is not my forte, so I used the Pillsbury all-ready crust.  She-Crab soup is one of my favorites and I think it's because of the combination of the crab and sherry.  So, I knew I wanted sherry in the mix.  Long story short, I took these to the party.  Got lots of compliments and a few people commented on the sherry flavor.  Only two quiches were left over, so I think I can call it a success.  

Crab Quiche 

• 1 bunch of watercress, finely chopped
• 8 oz. blue crab meat
• 2 eggs
• 2 egg yolks
• 3/4 cup milk
• 3/4 cup cream
• 2 Tbs sherry
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/4 cup fresh parmesan cheese 
• Dijon mustard
• 3 pie crusts

 Bring the crusts to room temp.  Cut into 2 1/2" rounds.  Preheat oven to 375.

Mix crab meat and watercress and set aside.  In a large bowl, lightly beat the eggs and yolks with the milk and cream.  Add sherry, nutmeg, salt, pepper and parmesan.  

All the components are ready to go

South Carolina Blue Crab: Nectar of the Gods

Fit mini crusts into the cups of a mini muffin tin.  (If you have multiples, get them out.  If not, you may want to consider borrowing some.  I only had one, so was making them one dozen at a time).  Brush the bottom of the crust with a little mustard, spoon in some crab mixture and pour some of the custard over.  Bake for about 20 minutes until puffed and golden.  That's it!  I think I ended up with 3 or 4 dozen.  I forgot to do a final count (sorry!).