Crab Cakes

We picked up this really nice bottle of Portuguese Quinta Do Crasto Touriga Nacional 2006 from Wine Styles. Never had this particular grape or even a wine from Portugal for that matter. Its a smoky, spicy kind of wine so we thought of the grill and flavors that might compliment it. Keller's Ad Hoc at Home book has a great crab cake recipe using Piment D Espelette (dried smoked peppers) aioli and a piquillo peppers (Spanish roasted red pepper) vinaigrette. I also threw some veggies on the grill, just bought what was in abundance at the farmers market.

I made my own mayo from scratch for the aioli but for simplicity the recipe below just uses store bought majo for the aioli base. 

Crab Cakes:

1 Lbs (16oz) Lump Crab (picked over and strained) 

2 1/2 Cups Panko Bread crumbs (only 1/2 cup goes in the crab cake)

1/4 Tbs Butter

2 Tbs Finely Diced Onion

2 Tbs Finley Diced Red Pepper

1 Clove Garlic (crushed or grated)

1 Tbs Chopped Fresh Parsley

1/2 Cup Piment Aioli (recipe follows)

1 Tbs Dijon

1 Tbs Worcestershire

1 Tbs Old Bay seasoning

1 Tbs Lemon Juice

1 Tsp Kosher Salt

Pepper

1 egg beaten 

Canola Oil

In a medium sauce pan melt the butter over med heat. Add the onions, red pepper and garlic. Reduce heat to low and cook until soft, 5 mins. Remove from heat and let cool completely.

In a large bowl, mix the onion mixture, 1/2 cup of the panko, parsley, aioli, dijon, worcestershire, old bay, slat, and pepper. Gentley mix in the crab meat then fold in the egg. Portion out 8 balls of crab mixture. Form each portion in to a cake and coat with the remaining panko. set aside on a wax paper lined baking sheet. 

Preheat the oven to 350. In a large sautre pan cover the bottom with oil (1/8 of an inch) and heat over med high heat. When the oil shimmers add the crab cake, work in batches, don't over crowd the pan. These crab cakes don't have much bread or binders so they are very delicate, take your time. Brown for 3-4 minutes per side and drain on a paper towel lined plate. When they are all browned placed them on a baking sheet and pop them in the oven for 2-3 mins to ensure they are warm through out. Serve with  piquillo vinaigrette.

Piment Aioli:

1 Cup Mayo

1 Tbs Lemon Juice

1 Garlic clove crushed or grated

2 Tsp Piment D Espelette

Salt and Pepper to taste

Wisk all ingredients together.

Piquillo Vinaigrette:

1 can piquillo peppers, drained

1/4  Cup olive oil

1 Tbs salt

2 Tbs Sherry vinegar 

Preheat oven to 300. In a baking dish combine peppers, olive oil, and salt. Bake for 50 mins. Reomve from over and pour in to a blender. Add vinegar and blend until smooth. Season with salt and pepper to taste. 

Seared Duck Breast, Glazed Cipollini Onions over Wild Mushroom Pearled Couscous

I have been wanting to make duck breast for a while but it is incredibly difficult to find a store that sells fresh duck meat. After trying Whole foods, Bone Hall  Farms, Harris Teeter, and Publix we finally scored  at Ted's Butcher block in downtown Charleston. Turns out it was well worth the wait, even the nieces loved it!


Pearled Couscous:
2 Tbs Olive Oil

1 small onion, diced

2 cloves of garlic, minced

1 pkg Cremini Mushrooms, sliced
1 pkg Shitake Mushrooms, sliced
2 Cups Pearled Couscous (its actually pasta but you find it by the rice)
1 Quart Chicken Broth

Heat a large Sauce pan over med heat. Add the oil. Add the Onions and sweat down. (5 mins) Add the garlic, cook 1 min until fragrant. Add the musrhrooms and cook down about 5 minutes (until soft). Season with salt and pepper. Add the couscous, cook 1 min. Add the Chicken broth and cook until all the liquid is absorbed (about 20 mins). Remove from heat.

Cipollini Onions:
1 pkg Cipollini Onions (blanched, peeled)
2 Tbs Olive oil
1 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 Cup Beef Broth
6 Sprigs of thyme, bundled
Salt and Pepper

In a small sauce plan blanch the onions by boiling them for 2 mins to make them easier to peel.

Heat a med skillet over med heat. Add oil. Add onions. Sauté 3 mins. Add the red wine, vinegar, broth, and thyme. Season with salt and pepper. Bring to a boil and reduce to a simmer. Simmer 15 mins (liquid will reduce 2/3s)


Ducks Breast:
2 Duck Breasts
Salt and Pepper

Heat your oven to 400

Score the skin side in a cross hatch pattern. Season well with salt and pepper. Put a large fry pan over med heat. Add the duck breast skin side down in the cold pan. Cook about 8 mins (check to make sure the skin is crisp. Flip over for 1 min. Flip back over skin side down and place in the over for 6 mins.

Enjoy

Seared Scallops over Beans with Sweet Corn Sauce

Yeah I know the title of the dish needs work...We broke down and bought a new set of stainless steel  cook ware and couldn't wait to try it out. This being the test run we wanted to make something we were familiar with (seared scallops) so we could get a feel for the new set. This had the potential to go horribly wrong, scalloper are very easy to screw up by over cooking or steaming. This one dish required us to use just about every new piece w bought (nothing like learning to swim by jumping in the deep-end, holding a brick over your head)

Corn Sauce:
3 Ears of corn, shucked and boiled
2 Tbs Olive Oil
1/2 Onion, diced
2 Cups Chicken broth
Salt and Pepper

Heat a sauce pan over med heat. Add oil and onions. Sweat down the onions until translucent. Meanwhile remove kernels from the corn stalks with a knife. When the onions are translucent add the corn. Season well with salt an pepper. Sauté 2 mins. Add the chicken stock, bring to a boil and reduce to a simmer, 10 mins. Use an immersion blender to puree the corn. Run the mixture through a fine sieve. (china cap). Wipe out the sauce pan and return the strained sauce to the pan. Simmer down for 5 mins on med-low.

Beans:
1 14oz Can white beans rinsed & drained
1 14oz Can pinto beans, rinsed & drained
3 strips of bacon, chopped
1/2 onion diced
2 cloves of garlic, minced
1 Cup white wine
Juice from 1/2 lemon

Heat a large skillet over med heat. Add bacon. Render down the fat until the bacon is starting to get crispy. Add the onions, cook down 5 mins until they become translucent. Add the garlic. Cook 1 min. Add the wine, lemon juice, and beans. Reduce heat to low. simmer 5 mins.


Seared Scallops:
1 lbs Sea Scallops
2 Tbs Olive Oil
Salt and Pepper

The Scallops take about 6 minutes so this is the last component to start cooking. Dry the scallops throughly with a paper towel. Heat pan over med heat, add oil. Season the scallops with slat and pepper and sear, 3 mins each side. set aside.

Assemble:
In a bowl ladle in some corn sauce. Pile some beans in the center, top with scallops. If desired you can grate some lemon zest over the plate.

Enjoy!

Grilled Pork Tenderloin with Chipotle Peach Chutney

Repeat after me, "I will not cook the ever living sh1t out of pork"...Some where in our American home culinary history it became the standard to over cook pork until it was so dried out you needed a chainsaw to cut it. Well no more my friends. Grill a tenderloin to an internal temp of 140 and I guarantee it will be the most tender and tasty pork you ever had...don't be scared :)

Peach Chutney:
1/4 C Sugar
2 Tbs Water
1small red onion, finely diced
4 Fresh Peaches, peeled diced
1/4 C Apple cider vinegar
1 Chipotle, finely diced
Salt and Pepper

Add water and sugar to a med saucepan. Heat over med heat until the sugar starts to caramelize and bubble. Add the onions, peaches, and vinegar. Stir and bring to a simmer. Lower the heat. Add the chipotle and season with salt and pepper. Let simmer for 10 mins stirring occasionally. Remove from heat.

Grilled Pork tenderloin:
2 1/2 lbs Pork tenderloin
Canola oil
salt and pepper

Heat grill to med. Brush tenderloin with oil and season with salt and pepper. Grill for 15 mins turning frequently. When the internal tempeture reached 140 remove from grill and rest for 10 minutes.

Slice the tenderloin and top with chutney. I grilled potato slices with mine but you can accompany with any side you like. Enjoy!

Caprese Bread Salad...

SCREW YOU ATKINS!..Love bread, and what better way to make a "salad" then toasting up some bread cubes with olive oil and garlic? We have been on a caprese kick for a while so I was really just looking for a new way to put it together. This was a home run on the first swing!

1/2 Artisan Loaf (I had a French loaf at the time), cubed
2 Cloves of garlic, minced
1 C Basil, torn
1 large heirloom tomato, roughly chopped
1 fresh mozzarella ball, chopped (same size as tomato)
4 Tbs Extra Virgin Olive oil
2 Tbs Balsamic Vinegar
Salt and Pepper

Heat your over to 400. In a bowl toss the bread cubes with 2-3 Tbs olive oil, garlic, and season with salt and pepper. Spread out on a baking sheet and bake for 5 mins. Flip the cubes and bake another 5 mins until crunchy on the outside but still slightly soft on the inside. Add bread cubes to a large mixing or salad bowl. Add the tomatoes, mozzarella, basil, 1Tbs oil, vinegar and season with salt and pepper. Toss to combine. Taste. Adjust seasoning to taste

Carb Heaven...Enjoy!

Summer Chicken Hot Pot (Chicken Stew Toped with Potatoes)

Yeah Yeah I know stews are a fall/winter thing but this one is pretty light and its our kitchen so we'll make what we want :). Brea picked up Jamie Oliver's Food Revolution last weekend which inspired us to make this chicken "Hot Pot" this weekend. I like Jamie's book, it covers some very basics and it shows variations built on fundamental recipes. The concept of getting more people to cook is great and his approach in the book is accessible to any beginner.

1 1/2 Lbs Boneless Skinless Chicken Thighs, cubed seasoned with salt and pepper
2 Carrots, peeled and diced
2 Celery Stalks, peeled and diced
4 Shallots, diced
2 Tbs Flour
1/2 Bottle White Wine (I used sauvignon blanc)
6 Sprigs Thyme
1 14.5oz Diced Tomatoes (Fire Roasted if you can find them)
2-3(depends on size) Yukon Gold Potatoes, Peeled
1/4 C Grated Parmigiano-Reggiano

Preheat your over to 350. Heat a dutch oven on the stove top over med-high heat. Add 2 Tbs olive oil. Add the chicken thighs, sear on each side until just brown (1 min each side). Remove the chicken and set aside. Add another 2 Tbs olive oil to the dutch oven. Add the shallots, celery, and carrots. Season with salt and pepper. Sauté until the shallots are translucent and the carrots are soft on the outside but still firm in the center. Add the chicken back in. Add the flour and stir for about 1 min, cooking off the raw flour taste. Add white wine and deglaze the pan. Add 4 sprigs of thyme and the tomatoes, season with salt and pepper. Stir. Put the lid on the dutch oven and move to the oven for 1 1/2 hours. During the last 30 mins remove the lid.

While the stew is cooking prep the potato topping. Peel the potatoes and boil them whole in salted water for about 12 mins. Drain and let cool 5 mins. Slice each potato in 1/4 inch slices.

When the stew is done remove from the oven and increase oven tempeture to 400. Give the stew a stir, if it is a little dry add a cup of water. Layer the potato slices on top of the stew, drizzle with olive oil. Season with salt and pepper. Sprinkle cheese and the leaves from 2 Thyme sprigs over the top evenly. Bake 30 mins (until golden brown)

Enjoy!

Adult Mac and Cheese... Cheddar and Goat Cheese topped with Caramelized Shallots

We had the new pasta press cranked up again, once again we made fuscilli but this time we turned it in to two kinds of mac and cheese. The first one up is the adult version, cheddar, goat cheese, and shallots; not exactly kid friendly or date food....

Fresh Pasta about 2 C(you can use 2 C of cooked dried pasta instead)
2 Shallots, sliced thin
5 Tbs Butter
1 1/2 Tbs Flour
3 Tsp Hot Sauce (texas pete)
1 1/4 C Milk (whole)
2 C Shredded Extra sharp Cheddar
8 oz Goat Cheese, crumbled


Heat a small sauté pan to med and then add 2 Tbs butter. Once the butter melts and starts to bubble add the shallots. Toss shallots and lower the heat slightly, cook the shallots until they are translucent but not browned tossing occasionally. Remove from heat and set aside.

Preheat the oven to 400

In a large sauce pan add the remaining 3 Tbs of butter. Heat over med heat. Once the butter melts whisk in the flour. Continue whisking and cook for 1 min. Add the milk. Lower the heat and continue whisking. When the milk begins to steam add the cheddar cheese. Whisk occasionally as cheese melts. Remove from the heat and and combine with pasta. Dived mixture among oven safe soup bowls or in one large baking dish. Top with goat cheese and shallots. Bake for 20-25 min.

Enjoy

First Review...Bistro 536

http://bistro536.com/

Bistro 536

536 Belle Station Boulevard Mount Pleasant, SC, 29464

Phone : (843)971-6663

We thought it might be fun to post small reviews of the restaurants we try on the nights we don't cook. We love eating out, first its great that we don't have to do the prep or clean up, second it is a great source of inspiration for dishes to try at home. This past Thursday we tried a new restaurant close to our place called Bistro 536. I say new because its new to us, apparently they have been open since December. The interior looks like it belongs down town Charleston rather then in a strip mall in Mt Pleasant but we didn't mind. It was clean and well appointed.We started with a Goat Cheese Crostini topped with wild mushroom saute served with a small bed of baby spinach drizzled with balsamic vinaigrette – $6. When  it came out is wasn't quite what we expected, the wild mushrooms completely enveloped the crostini but is was delicious, very rich and earthy. The crostini was still crisp despite being drowned in mushrooms.

For the entrée I ordered the Mahi special, Grilled local Mahi over a crispy risotto cake and grilled zucchini. The Mahi was very well cooked and compliment by a nice butter sauce. The risotto caked was a fried ball of risotto, can' really go wrong there. It was crisp on the outside and the risotto was creamy on the inside. The zucchini seemed like an after thought, "he we need a veg....we got zucchini in the fridge...ok we'll just grill that" The zucchini was tasty but it seemed rather oily.

Brea got the Traditional Bouillabaise with grouper, scallops, clams, shrimp in a white wine saffron broth served with a slice of grilled French baguette – $18. All and all she enjoyed it but the scallops and shrimp were slightly over cooked. The flavor of the Bouillabaise was spot on, its just a shame they let the seafood cook to far.

The price was a little high for what we had and where we were (next to subway and Food Lion) but we would likely try this place again. The service was prompt and friendly and over all the food was tasty.

Grilled Scallops, Home Made Rigatoni with Roasted Tomato and Red Pepper Salsa

So we went down town to get a new wireless router from the Apple Store... but unfortunately for the bank account there was also a Williams-Sonoma in between the Apple store and our car. My wife says "hey hun, lets just stop in a get that strainer you wanted..." $200+ later we have a strainer and a brand new kitchen aid attachment. The pasta press, it is like playing with play-doh for grown ups. The first pasta we tried making was Rigatoni, we pretty much threw the recipe below together based on the rigatoni and wanting to use fresh tomatoes....

Grilled Scallops over Rigatoni with a Roasted Tomato Salsa
1 Lbs Sea Scallops, patted dry
1 Red pepper
5 Roma tomatoes, halved
2 Ears of corn
1 Shallot, sliced thin
1 C Red Wine
1 Lbs Fresh Rigatoni (Recipe Follows)
1/4 C  Chopped Fresh Basil
Salt and Pepper
Olive Oil
Vegetable Oil

We are going to grill the corn in the husk but first remove the silks. Use kitchen twine to re-tie the husks around the corn and soak them in water for 30 mins prior to grilling. Heat your grill to high. Coat the red pepper in olive oil and slat and pepper. Roast on the grill ensuring each side is charred, about 15 mins. Place the pepper in a bowl and cover with plastic wrap. Let sit for 10 mins. Dry off the corn and coat it with vegetable oil and salt and pepper. Grill for about 15 mins, turning as it chars. In a bowl toss the tomatoes with olive oil and salt and pepper. Grill cut side down for 5 mins, turn over and grill another 5 mins. Heat a sauté pan over med heat. Add 1 Tbs olive oil. Add shallots, sauté 4 mins. Add 1 Cup of red wine, lower heat and reduce wine until almost evaporated. Season with salt and pepper. Remove from heat.

To assemble the salsa: peel and seed the red pepper, slice it thinly. Dice the roasted tomatoes. Use a knife to remove the corn from the cob. In a larger bowl toss the red pepper, tomatoes, corn, basil, shallots, and a tsp of Olive Oil. Season to taste.

For the scallops, lower the grill to med-high. Make sure the scallops are dry. Season with slat and pepper and brush with vegetable oil. Grill each side about 2-3 mins.

Fresh Rigatoni:
1 3/4C Flour
1 Tbs Water
2 Large Eggs
1 tsp Salt

In your mixer, combine flour and salt.  Add water and eggs on top and mix at speed 2 for 30 seconds with the flat beater.  Then switch to the dough hook and mix at speed 2 for 2 minutes.  Remove dough and hand knead for an additional 30 seconds.  Dough will form in a nice ball and be pliable.  Split the dough into walnut sized portions and feed into the pasta press.  Whala!  It's just like the play-doh fun factory, only now you can eat it without the nasty belly ache (or getting yelled at by mom :-D )!  By the way - cleaning out the pasta press isn't nearly as fun as making the pasta.  Have toothpicks ready....

Grilled Chicken Taco..my grill is gonna run out of gas soon

I think my grill is going to go on strike soon, (what am I saying, SC is a non union state, back to work grill!) This time we are grilling chicken tacos. We adapted this from a Bobby Flay recipe, the grill master himself. The original spice rub called for cinnamon but I am not a fan, instead I just stuck with the heat and the brown sugar (fairly traditional BBQ flavors)

Tacos:

4 Chicken Breasts, Pounded to about 1 inch

Flour Tortillas 

Roasted Peppers (below)

Cole Slaw (below)

Chedder Cheese, Shredded

Dry Rub:
2 Tsp Chili Powder
2 Tsp Smoked Paprika
2 Tsp Cumin
2 Tsp Brown Sugar
2 Tsp Kosher Salt
1 Tsp Ground Black Pepper
1 Tsp Garlic Powder

Roasted Peppers:
2 Poblano Peppers
Vegetable Oil
Salt and Pepper

Cole Slaw:
3/4 Cup Mayo
3 Tbs Apple Cider Vinegar
2 Tbs Sugar
1 Tsp Celery Seed
Salt and Pepper
1 pkg Cole Slaw Mix
1/2 small Red Onion thinly sliced

Make the cole slaw ahead of time and refrigerate. Mix together mayo, vinegar, sugar, celery seed, and salt and pepper. Add cole slaw mix and onions. Toss to combine. Season to taste.

Heat the grill to high. Coat the peppers in oil and salt and pepper. Char each side on the grill, about 10 mins total. Remove peppers and place in a bowl and cover for 10 mins. Peel, seed, and slice peppers.

Adjust grill to med-high. Mix together dry rub ingredients. Dust the chicken with the dry rub on all sides. Coat with vegatable oil and place on the grill. Grill 5-6 mins per side until done. Let the chicken rest for 5 mins. Slice the chicken in to thin strips.

Grill the flour to tortillas, 1-2 mins per side.

Assemble the taco: tortilla, chicken, cheese, peppers, cole slaw.

Enjoy!