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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Red Snapper Wildwood Arbol Hot Sauce in Artichoke Dip

December 24, 2014 by Mary 3 Comments

Red Snapper Wildwood Arbol Sauce.Red Snapper Wildwood Arbol Sauce is great on anything! The McVea family has been making this sauce since 1895 and they say that this is their medium hot sauce but for me, this is hot! It’s much hotter than Tabasco. However, it has a ton of flavor! I recommend that you test it out and see how it fits on your intensity scale. I’ve been using about half the amount of Tabasco that I would normally use, and this is much better. Made from a Louisiana family recipe, this is a great way to add spice to your life! Perfect on eggs Red Snapper on eggs, ready to cook.(pic) or Red Snapper crab cakes.Red Snapper Artichoke dip with other appetizers.in my crab cake recipe (link and photo) and it was really, really delicious in my famous artichoke dip. (My kids tell me it’s famous) Perfect for upcoming holiday parties, here’s the full recipe.

Truly, this sauce took my dip to a whole other level!!

 

 

 

 

ARTICHOKE DIP with RED SNAPPER WILDWOOD ARBOL SAUCE – serves 6 – 8

One 14oz. can of artichoke hearts, drained of juice
One small can of green chilies with the juice
1/2 cup fresh grated parmesan cheese, packed
1/2 cup mayonnaise
Sea salt
Fresh ground pepper to taste
1/2 tsp. Red Snapper Wildwood Arbol Sauce
Chopped fresh basil leaves

Take each artichoke heart in your hand, hold upside down, and squeeze the juice out. Then, place in the food processor fitted with a steel blade. Add all other ingredients and process until smooth. Place in an oven proof dish and bake at 350 degrees for 20 – 30 minutes, until browned around the edges and a little bubbly.

This dish tastes great but is not pretty so top it with some fresh chopped basil leaves.

Serve with LOVE along with crudités and pita chips or small dipping crackers.
 

Filed Under: Appetizers, Breakfast, Brunch, First Course Tagged With: artichoke dip with Red Snapper sauce, crab cakes, eggs with Red Snapper sauce, Red Snapper Sauce, Red Snapper Wildwood Arbol Sauce

Birthday dinner!

April 1, 2012 by Mary Frances Leave a Comment

Crab cakes and lettuce on white dinner plates.

Crab cake on a Boston lettuce leaf with organic watercress and chipotle mayo

Birthdays are always very special in our house. I am happy to cook a magnificent meal of the celebrated’s choice, served at the dining room table with china, crystal and sterling. However, this year, my oldest son requested a surprise. Dinner was to be of my choosing, so here’s what I made:

Appetizers:
A cheese board with a variety of cheeses, dried apricots and walnuts

First course:
Crab cake on a bed of Boston lettuce and organic watercress with chipotle mayonnaise (search this blog for the recipe)

Main course:
Center cut pork chop with a grape and tarragon sauce (a Food and Wine recipe)
Homemade gnocchi with grated Parmigiano Reggiano cheese (a Food and Wine recipe) – this was divine!
Roasted asparagus with olive oil and fresh mint (my simple recipe)

Dessert
Vanilla pots with fresh strawberries (a Mark Bittman recipe)

Food and Wine's pork chop, gnocchi and roasted asparagus on a white plate.

Our evening was just great – a special time for just us to catch up on each others lives, watch funny You Tube videos together and of course it ended with viewing the return of Mad Men.

You know, it’s always wonderful to do a special dinner for just your family. When the kids were young, we used to do this every Sunday night. My husband insisted on this tradition, saying that we often entertained our friends specially and why shouldn’t we do it just for us. It gave us a time to regroup before starting the week and taught the boys how to behave at an elegant dinner. The conversation was slower and more interesting, providing a time for all of us to unwind. I hope you do this with your family, creating wonderful stories and memories along the way.

Filed Under: Dinner, First Course, Fish Tagged With: birthday dinners, Boston lettuce, crab cakes, gnocchi, grapes, Mark Bittman, organic watercress, Parmigiano Reggiano, pork chops, roasted asparagus with mint, strawberries, tarragon, vanilla pots

Delicious crab cakes

December 29, 2011 by Mary Frances Leave a Comment

A traditional Polish Christmas Eve dinner is comprised of numerous courses of fish. It was a sin, way back, to eat meat on Christmas Eve and many folks fasted all day too.

However, my brother David was born on Christmas Eve so things got all catawampus at our house. David is the second oldest, was born with no name in mind. The story goes that after attending midnight mass, my father went back to the hospital and said he had to be named David, as that was the most mentioned name in the entire service.

Then I moved to New York and every Jewish person I met was totally surprised that our Catholic family had a son named David! Oy vey!

Well David and his brood (7 kids and 10 grandchildren with 2 more on the way) still live in St. Louis. So all of us on the East coast could go back to a more traditional meal, rather than his birthday request.

Here is what I served for this year.

Appetizers:
Taramusalata with red pepper and celery sticks
Greek cheese & aged Gouda with Breton crackers
Beautiful bunch of grapes

Dinner:
Crab cakes on a bed of Boston lettuce with chipotle mayonnaise and 1/2 slice of warm homemade Polish bread just out of the oven.
Steamed whole striped bass with ginger and lemon
Fennel salad
Coarse bulgar with olive oil and parsley
Oven roasted plum tomatoes with oregano

Dessert:
Christmas cookies, of course!

David’s wife, Pat, requested the crab cake recipe. This is from Preston Clark at Food and Wine magazine and it is the best crab cake recipe I have found so far. Now my husband is from Baltimore, so this is a big deal. Baltimoreans know their crab and they serve up the BEST jumbo lump crab cakes. A fine restaurant there will never use a lot or maybe any breading, but then I could never figure out how they got them to hold together because every time I would try to replicate their recipes, they would taste good, but look terrible as they always fell apart.

This recipe uses another fish as a binding – it’s genius! Fresh and full of flavor with the jalapeños and scallions, and crispy on the outside, you will love these. And they hold together nicely.

Crab cake on a Boston lettuce leaf with organic watercress and chipotle mayo

Crab cake on a Boston lettuce leaf with organic watercress and chipotle mayo

Here you go!

CRISP CRAB CAKES WITH CHIPOTLE MAYONNAISE – ADAPTED FROM PRESTON CLARK
-serves 8 as a first course or 4 as a main

Crab Cakes
1/4 – 1/2 lb. skinless flounder fillet, cut into 1/2-inch pieces
5 scallions, thinly sliced
3 jalapeños, seeded and minced
3 tbs. fresh lemon juice
1 1/2 tbs. chopped parsley
1/2 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup mayonnaise
1 lb. lump or jumbo lump crabmeat, picked over for shells, lay out on a paper towel and pat dry on top
1 1/4 cups panko bread crumbs
Pure olive oil, for frying (I think I might try canola or peanut next time to get it at a higher temperature.)

Chipotle Mayonnaise
This makes a lot and all is not necessary for the crab cakes, but you can use leftovers for other meat sandwiches, especially turkey would be good
3/4 cup mayonnaise
1 chipotle chile in adobo, seeded and minced (or leave the seeds in if you like it spicey – I did)
1 tbs. fresh lemon juice
1 tsp. Old Bay Seasoning
1 tsp. Dijon mustard
Salt and freshly ground pepper

To make the cakes:
In a mini food processor, puree the fish. A small fillet is about 8 oz and my fishmonger wouldn’t sell any less so I used the whole 1/2 lb. and pureed it in two batches. Transfer the pureed fish to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Place the panko in a pie plate and gently coat the cakes with the panko and refrigerate for 30 minutes. It is important to refrigerate them for at least 30 minutes, so you can handle them and they hold their shape when frying.

To make the mayonnaise:
In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.

To fry the cakes:
In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Use 2 skillets or do 2 batches as 4 at a time is enough.

To serve:
I served the crab cakes on a bed of one Boston lettuce leaf topped with watercress with a dab of the chipotle mayonnaise. Squeeze a tiny bit of fresh lemon juice on the outside rim of the lettuce, before placing on the crab cake, then put on your dab of mayonnaise.

So pretty. So fresh. So good!!

Covered bread.

Covered bread

Homemade Polish bread on a white napkin.

Homemade Polish bread – the slight sweetness of this bread offset the spiciness of the crab cake with chipotle mayo – yummy!

Filed Under: Appetizers, Dinner, First Course, Fish, Lunch Tagged With: Baltimore, Chipotle, chipotle mayonnaise, Christmas Eve, crab, crab cakes, Dijon mustard, Dinner, entertaining, Food and Wine magazine, lemon, love, mustard, Old Bay seasoning, Polish Christmas Eve, Preston Clark

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Mary Frances

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