Taste of Boston

A few years back my hubby and I had a little getaway to Boston...it was way too short and we can't wait for a reason to get back there.  Since food is my preferred method of exploring a new culture, it's not surprising I came back with two new loves...the {Dark & Stormy}~my first foray into bitters and the {Crab Cake}~a Boston favorite!  Recently, I had an intense craving for a good crab cake and sought to find a good recipe to make our own.  What's most important in developing a good crab cake is of course, good crab meat.  I'm a Costco fan, through and through, and they didn't disappoint {except possibly in price...$20/lb...ouch!}.  The second, and possibly just as important, is the seasoning.  Again, the old standby Old Bay Seasoning did just the trick!  

Finally, a must for me is a good red aioli.  There's no better accompaniment!  Biting into these little creations is simply DIVINE!

Crab Cakes

1 lb. lump crab meat

2 T. mayonnaise

1 t. dried mustard

2 eggs, beaten

2 c. panko bread crumbs divided 

4-6 T. butter

Combine first 4 ingredients and 3/4-1 c. panko and form into patties.  Roll patties in the additional panko for a crust.  Fry in butter until golden brown.  Serve with red pepper aioli and slices of lemon.  Makes about 12 cakes.  YUM!

Roasted Red Pepper Aioli  (from http://www.lifeasastrawberry.com)
Makes about 1 cup

1 Tbsp. extra virgin olive oil
1/2 tsp. ground black pepper
pinch of salt (to taste)
2 cloves garlic, chopped
1/2 of your remaining roasted red pepper slices (about 1/3 cup)
2 Tbsp. red wine vinegar
1/2 tsp. dried thyme
1/2 cup red wine (I like to use merlot or cabernet sauvignon)
1 cup mayonnaise

1. Combine all ingredients EXCEPT mayonnaise in a medium saucepan over medium heat. Bring to a simmer and reduce heat to low.

2. Simmer on low heat until wine has reduced to a syrup-y consistency, 5-8 minutes.

3. Remove saucepan from heat and let cool for 10-15 minutes.

4. Pour contents of saucepan into a small blender or mini food processor and give it a good pulse to puree the chunkier ingredients.

5. Add mayonnaise to food processor and pulse to combine. Process until you have a smooth aioli sauce.

6. Refrigerate aioli until you’re ready to use it. This is also a great dip/sauce to make ahead of time. It will keep in the fridge for about a week.

Remember the {Lasts}

Someone once told me that we always remember the {firsts}, but always wish we could remember the {lasts}...like the last time your child will ever sit on your lap, the last time your husband kissed you good-bye, the last time you ate your grandma's cooking.  Well...I didn't realize last summer would be a summer of {lasts} and when it hit me it was, like most {lasts}, devastating.  Last year our youngest daughter graduated from high school.  She's a hard worker, just like her sister and brother, so they all worked diligently through the summer in preparation for the fall.  It was a whirlwind summer as we celebrated our first granddaughter's birthday and welcomed a new grandson into the world.  We also planned and executed a wedding in less than a week!  So LOTS of memories were made...but in that whirlwind I didn't remember the {lasts}.  The last night Katy crawled into bed before we retired to chat (she used to do that a lot), the last time Matt would call our house his home (he didn't come home this summer), the last time Treena used her maiden name, the last time I hugged my sister-in-law before she left (I couldn't have survived the wedding without her).  So this summer I vowed 2 things...be present and thoughtful in every day in order to recognize the {lasts} and plan one event where we can escape work and the everyday hassles of life to just focus on US as a family.  I'm sure I've already missed some {lasts} this summer, but I do try!  I'm very much looking forward to the next 5 days of focusing on MY family because time does NOT stand still!

Lake Pend Oreille here we come!

Spanglish Sammies it is!

It's raining outside and definitely getting colder by the day.  Tomorrow I have to travel out of town...DISLIKE.  That coupled with the fact I got a call from a certain college gal crying because she has now submitted 2 rough drafts to her British Lit professor and he's asked her to come up with something new...poor thing!  Anyway, I just want to go home, crank the furnace up {I REALLY need a fireplace for nights like this}, set up the backgammon game and enjoy a good ol' Spanglish sammy with a glass of red wine!  Nothing like comfort food to make a {rainy} day better!

  

Have you seen the movie Spanglish with Adam Sandler?  It's fabulous!  If backgammon isn't your thing, might I suggest trying the sandwich while watching the movie {hmmm.....in fact, maybe THAT'S what I'll do! That is, if Mr. Big agrees?}

World's Greatest Sandwich
from Thomas Keller
makes 1 sandwich

3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, it's called butter lettuce)
1 teaspoon butter
1 egg

Preparation:
1. Cook the bacon until crisp, drain on paper towels
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny)
5. Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius)
6. Place sandwich on plate and slice in half, letting yolk run down sandwich

There's nothing like a good book when the weather starts turning and a fire, cup of hot cider and the couch beckon, so I just had to share this little gem...

I loved this story that crosses between past and present...a glimpse into the life of a single mom during the Depression, loves lost and found again and Seattle-past & present.  The book had depth and depicted 2 women of courage, grace and profound love.  An excellent read!

WIN TICKETS to Steelers v. Broncos!

I LOVE football!  I think I like it MORE the older I get!  So when I saw that Troy Polamalu was giving away his tickets I was ALL OVER IT!   Please forgive me for USING this space to win!  Maybe you should enter too!

Want to win 2 free tickets to the Steelers v Broncos SNF game on the September 9th? Troy Polamalu is giving them away. Check it out http://troypolamalu.lockerdome.com/articles/99992747

Peppers to Poppers!

Here's a recipe I modified from one I found on Pinterest.  These poppers were loved by even my pickiest pepper-hating hubby!  I used the Tastefully Simple products instead of messing with frying up bacon and onion...and I think they were more tasty than the original version!  Even better, they are just 1 point each if you're doing Weight Watchers!

Ingredients:
15-18 small sweet peppers (Costco!)
8 oz. Neufchatel cream cheese 
Juice from 1 lemon
1-2 T. Bacon Bacon! (Tastefully Simple)
1 T. Fiesta Party Dip Mix (Tastefully Simple)
1/2 T. Wahoo! Chili Seasoning (Tastefully Simple)
1 T. Onion Onion! (Tastefully Simple)
3/4 c. Panko bread crumbs
2 T. melted butter


Slice the peppers in half lengthwise removing the stem and any white membrane and seeds and arrange on a cookie sheet.  

Combine the cream cheese, lemon juice and Tastefully Simple products and stir to creamy.  Fill each of the peppers with the cream cheese mixture.

Then combine the bread crumbs with the melted butter and mix well.  Dip the filled pepper halves into the cheese mixture cheese-side-down.  


Then place the peppers back on the cookie sheet, cheese-side-up.  

Bake at 375 degrees for 20-25 minutes until the crumbs are golden brown and peppers are soft.  Enjoy!

Freezer Meal Workshop!

I love to cook, but sometimes life gets the best of me and I find myself at 7 pm standing in the middle of my kitchen wondering what to cook!  So last night I participated in a Tastefully Simple Freezer Meal Workshop.  The concept is simple.  You pay for the Tastefully Simple products through your local consultant and she gives you a list of groceries you must buy prior to the event.  In addition, there's some prep work that had to be done.  My prepping consisted of cubing 6 chicken breasts, slicing 6 chicken breasts into strips, browning 4.5# of burger, dicing a green pepper and finely slicing 6 oz of mushrooms.  It took me a little more than an hour.  So yesterday after work I excitedly loaded my cooler with my grocery items and supplies that Tracy had said I needed and ventured off to my class.  As I was preparing my meals, I got very excited about the "smells" coming from my ziploc baggies! I am only vaguely familiar with the Tastefully Simple products, but I have to say after doing this class I will definitely be using them more. In just two hours I had prepared 15 meals for the crockpot, oven or grill...and EACH of them looked delicious!  But what I'm MOST excited for is the opportunity to cook healthy, delicious meals rather than doing the "drive thru" option which is less-than-nutritious and expensive!