I love crab cake so much and one day i went to this local B fast restaurant, and one f they menu is crab cake top with over easy egg.
it inspire me to make it at home...I will start with ;
500 gram of fresh chunky crab (4 can store bought crab)
1 Tbs of salt
1 Pinch of pepper, chilly flakes, garlic powder.
1/2 Lime juice
2 Tbs of light mayonnaise
1 Tbs of cream cheese
1 Egg
11/2 Cup (150-200 gram) Bread crumb, in this case i am using my home made bread crumb
2-3 left over biscuits
1 Tbs dry parsley
1 Tbs dry oregano
1 Tbs of garlic powder
1 Tbs of grated parmigiana cheese
1 Tbs of Smoke BBQ powder (rub seasoning
(Place all ingredient above in the food processor and run it for 10 minutes or until fine grind)
Mix all ingredients above in the big bowl, mix it good then make handful ball each patty.
Place frying pan in to medium heat add 2-3 tbs of oil (enough to cover the bottom of the pan).
fry the the patty for approx 10 minutes both side or until get the brown color on both side.
Set it a side drained the excess oil.
Hollandaise Sauce:
5 Egg yolks
1/2 lime/lemon/ 3-4 tbs of orange juices (I prefer orange)
1 Stick of butter (melt it)
1 Pinch of pepper
1/2 Cup of milk or cream
Whisk all the ingredients above until creamy (approx 3 minutes)
Then Place in to double boiler, keep whisking it until get a little thick ( don"t curled it, keep whisking it) approx 10 minutes then add the butter to it, keep whisking it until it gets thick approx another 5 minutes.
Roasted asparagus then cut in to bite size.
Toast the bread (I prefer rye seeded Italian bread)
Then serve, (place the crab cake on top of the toast, then add roasted asparagus, pour few Tbs of hollandaise sauce on top....then serve right away....its awesome!!!!!!!
Even I forgot to take the picture of my left over, but I will still share my left over recipe with you all, and I am sure you all have left over.
Place the left over gravy back in to the slow cooker, then add all the left over brisket (shredded before you put it in)
leave it on high, then when it start bubbly you turn it on low and you can leave it all day and stir it once in awhile. And toast any bread you like then pour the brisket gravy over your toast...its so good (similar like gravy on biscuit only Better!!!!!!!!)
Or you can add lettuce and make brisket white wine sandwiches.
some idea of left over for you ...enjoy!!!!!
For dinner tonight I was thinking about Italian my way....lol
Arrosto di Verdure con Penne e Salsiccia picante (Roasted Veggies with penne noodles and hot sausages) that the word I could think of for my dish tonight...iI will start with:
1 Box of penne (I prefer penne rigate by Ronzoni high fiber, its kind of white and brown pasta)
1 Pack of hot Italian sausages (4-6 pieces)
2 Green zucchini
2 Yellow zucchini
3 Different color of paprika
1 Big sweet onion
1 big bulb of garlic (unpeeled)
2-3 stem Italian basil (basilico)
3 Tbs olive oil ( for the veggies rub)
1 Tbs of olive oil for the pasta
1 Pinch salt and pepper
1Tbs of Oregano ( left half for season the pasta)
1-2 Tbs grated parmigiana.
Cut In 1/4 all of the veggie except the garlic (cut half, unpeeled)
Season all the veggies with olive oil, salt, pepper, oregano mix all in big bowl and ready to roast approx 15 minutes to get a little color to the veggies...meanwhile boil the penne for approx 10 to 15 minutes depend on how you like it cook ( I love it aldente its about 10 minutes) when you drain the water, left half cup in separate bowl and set a side.
Then pour the 1 Tbs olive oil in too the pasta together with the oregano and mix it, set it a side.
Cut the sausage in to in to bite size.
When you done roasting cool it down a little and then cut in to bite size, and set a side.
Start the big skillet on medium heat, add the sausage in to the skillet w/o oil around 10 minutes you wil get this brown color on it then add the pasta water remain.
cook for 5 minutes / until the water reduce a little, then add the penne and the roasted veggie, cook for another 5 minutes. then serve with grated parmigiana cheese and (pinch of chilly flakes I prefer)
It serves around 6 to 8 people
It begin with my mistaken recipe, (I was going to make an icing but I add whipped cream to it and its not work ....daa lol.
Anyway then i will tell you my mistake recipe.
2 Stick of butter
11/2 Cup convection sugar
4 Egg yolks
1 Tbs vanilla extract
1 Cup of whipped cream
1 Cup of fresh Raspberry (Left some for decoration)
1 Cup of fresh blueberry (left some for decoration)
1 Cup of dark chocolate chips
3 Tbs of convection sugar for the decoration
Whipped cream for serving
Beat together butter, sugar, vanilla extract until it creamy and thick then add the egg yolks, beat it in medium speed for 5 minutes then add flour slowly.
Add the fruits and mix it together, pour in to 14 in round baking pan, spray the pan with butter non stick spray before you adding the batter.
Bake for 25 minutes on 350 f
Then place the remaining fruits on top and sifted some convection sugar over the top, serve with whipping cream.....its yumm comfort....must try my fruits cake!!!!!!
Its actually, I am inspire by Magnolia cupcake, I love it and I do a little bit different here.
I will start with:
11/2 Cup of flour
2 Eggs
1/4 cup sugar
1 Tsp of baking powder
11/2 Stick of sweeten unsalted butter (cut in the cube)
1 Tbs of Vanilla extract
2 Tbs Vanilla (for the icing)
1Tbs of rum/artificial flavor
1 Cup of coconut milk (santan)
Beat the butter and sugar, Vanilla until it thick and creamy then add the eggs,and coconut milk.
Mix the flour and baking powder sifted and add slowly in to the mixing bowl then beat until it blend approx 5 minutes.
Place the batter in to cupcake mold and bake for 18-20 minutes on 350f. Then cool it down before the icing.
for Icing:
11/2 stick of unsalted sweeten butter
11/2 Cup confection sugar
1 Tsp rum/artificial flavor
2 Tbs of pure vanilla extract
Beat the butter and the rum, vanilla until its creamy, then add the confection sugar, beat it slow then when it all combine together beat it on high.
When it become creamy you decorate in to you cupcake.....enjoy!!!! (decorate as you like)
1 Pack of store bought cooked bratwurst (cut in bite size)
4 Yellow potato (cut in bite size, skin attach)
1 Jar (2lbs) of store bought sauerkraut (drain the water)
1 Sweet onion (cut in bite size)
1 Tbs bacon grease/butter/olive oil
Boil the potato until it tender (approx 10 minutes) and meanwhile:
Place deep skillet on medium heat, add the onion cook for 5 minutes or until brown then add the bratwurst, cook for another 5 minutes.
strain the water from potato then ad the potato to the skillet cooked for 5 minutes or until the potatoes gets a little brown then add the sauerkraut, cook for another 10 minutes.
Serve with any meat you like... i prefer serve with corn beef , or roasted brisket on slow cooker like my previous recipe.
Thank you for trying , it's all optional...lol
I am thinking of German, English, French, American, Fusion.
The wine that I add to it, it remains me of coq ou vin pretty much chicken in red wine (white wine) with garlic.
I used to live in Grenoble France for 2 years.
I will start with :
4 Lbs store bought corn beef (beef brisket)
2 sweet Onion cut in 1/4
4 Sweet carrots (clean and peel)
4 Stem of spring onion, clean (cut in 1/3)
1Tsp whole coriander
4 Clove of whole garlic,
1 Pinch of salt, pepper, sugar
4 Cup white wine
2 Tbs of butter
2 Tbs of bacon grease/ olive oil/ veggie oil
2 Box of store bought chicken stock (enough to submerse the veggie underneath the brisket)
Then place all the veggies and garlic, coriander, salt and pepper, sugar, in the bottom of slow cooker, add the chicken broth, and wine at the same times.
Meanwhile, heat the oil/bacon grease on high, place the brisket fat side down until brown and turn around approx 10 minutes to brown all around the meat.
Place the meat in the slow cooker on top of it, add the excess oil in to the meat. Then cook for 5-6 hour.
Strain the veggies ( set it a side), add and whisk it slowly 1/2 cup of flour, then 1 Tbs of butter to it, it will change the to a silky shiny gravy color.
I serve with store bought sauerkraut, and pan fried potato (which I will show you on the next recipe) worth of try....
This dish is convenient for busy person who want to make big dinner....when you comeback, dinner is ready
Don't worry about left over, i will show you how to make sandwiches out of left over, or many of you are already know.
