Eat Together, Make Life Delicious...

Fancy Panko-encrusted Crab Cake Sandwich: Not my grandmother’s Crab Cakes

2012-01-13T08:24:00.004-05:00

I love eating traditional Maryland Crab Cake sandwiches, the ones I learned to make from my grandmother Edna. From time to time however, I like to take her base recipe and experiment to see how far I can push this tried and true dish to new places. On those occasions, I use panko instead of crushed crackers—it’slight and fluffy and enhances the succulent flavor of the crab; and I add a bunch of other flavorful ingredients such as caramelized onions, chives, lemon zest, and Parmesan cheese and top it off with rolling the entire cake in panko which I spray with olive oil so it crisps up while baking. I plate the crab cake on a thick slice of toasted country bread, slathered in tartar sauce, two tomatoes slices and cilantro. Fancy panko-encrused crab cake sandwich is a fun departure from what I ate as a kid, yet the flavor isn't too different, so this sandwich still reminds me of weekends down at the shore and family gatherings.

Fancy Panko-EncrustedCrab Cake Sandwich

Makes 6 3-oz crabcakes

for the crab cake:
¼ cup packed with sautéed caramelized onions, finely minced
1 tablespoon freshly chopped Chives
¾ teaspoon Lemon Zest
¼ teaspoon Cayenne pepper
½ cup loosely packed freshly grated Parmesan cheese
2 teaspoons Old Bay (yes!)
¼ cup mayonnaise
1 egg, whisked
¼ cup Panko, plus more for the crust
1 pound backfin Maryland crabmeat

for the sandwich:
12 toasted bread slices
12 tomato slices
tartar sauce
cilantro

In a large bowl combine the onions, chives, lemon, cayenne, Parmesan, old bay, mayonnaise, egg and mix until well combined. Add in the panko and mix again. Gently fold in the crabmeat and set aside in the refrigerator for 20 minutes so the flavors can meld.

To prepare the crab cake, preheat the oven to 400F. Pour some panko into a wide shallow bowl. Scoop out 3 ounces of crab mixture and form it into a mound. Drop it into the shallow bowl and cover it completely with panko. Set it on a sheet pan and spray it with olive oil. Repeat until all the crab cakes are on the sheet pan. (These crab cakes are delicate and are best baked rather than fried, where they might fall apart because of the lack of filler.)

Bake in the oven for 15 minutes. If the crust has not turned golden brown, remove the crab cakes and turn on the broiler. When it is hot, broil the crab cakes for 1 to 2 minutes or until golden.

Top the crab cakes on a piece of toast that has been slathered in tartar sauce, with the tomato slices, and cilantro. Serve with the second piece of toast to complete the sandwich.

Tasty Chana Dal: chow down without guilt

2012-01-06T20:00:00.001-05:00

This recipe was inspired by Jonny Bowden’s Red Lentil Dal. I cooked up the original several years ago and fell in love. Dal is a dish I can eathot out of the pot or cold out of the refrigerator, to me it is just that good.

I love to mix up recipes a bit--make them fun and fresh again, so instead of using the traditional red lentil beans, I substituted in splitchickpeas or Chana Dal*. The result was delectable. Over the course of a few days, I put chana dal on everything. It's great by itself and also incredible on toast, salad, dolloped on creamy corn soup, mixed with rice to add texture, served as a side with spicy fried fish, added to a grilled fajita wrap, served in a dipping bowl with baked cheesy nachos, well, just everything.

And apart from being super tasty, chana dal is very healthy so you can eat without any guilt. Go ahead and just chow down. It is an excellent source of protein and fiber.

Chana Dal (Split Chickpea Dal)

2 tablespoons olive oil 

1 yellow onion, finely chopped 

2 tablespoons finely grated fresh ginger (Store bought isgreat)  

2 tablespoons finely chopped fresh garlic (Store boughtis great)  

4 cups chicken broth (or vegetable broth)

1 cup dried Chana Dal, thoroughly rinsed and drained 

1 teaspoon ground turmeric 

1 tablespoon clarified butter (ghee)  

1 teaspoon ground cumin 

1/2 teaspoon cayenne pepper 

1/2 cup fresh cilantro, washed, stemmed and coarselychopped, plus more for garnish

1 cup canned diced tomatoes, drained

sea salt

In a large stock pot over medium heat, slick the bottomof the pan with the 2 tablespoons of olive oil. Sauté the onions for 3 minutes.Lower the heat to low and add in the ginger and garlic for 2 minutes. Keep stirring to ensure it does not burn. Pour in the broth and add in the chana dal andturmeric. Raise the heat to medium high and cook for 18 to 20 minutes, stirringoccasionally. The consistency should start to become thick. If more broth isrequired, add it little by little.

In a separate small skillet heat the clarified butterover medium low heat and add in the cumin and cayenne pepper. Cook for 2minutes. Turn off the heat.

When the chana dal is al dente but feeling slightly tender, fold inthe tomatoes and the clarified butter mixture into the dal and mix. Turn offthe heat and fold in cilantro. Serve immediately with a sprinkle of freshly chopped cilantro and salt to taste.

*You might also find Split Chickpea under the name Split Garbanzos at a health food store. For health benefits, of Chana Dal, check out David Mendosa. http://www.mendosa.com/chanadal.html

Reinvent Yourself...in the Kitchen

2012-01-01T21:04:00.002-05:00

Family meal is the foundation to a happy and healthy family. Leading studies have shown that a family that eats together at least 5 times a week is more prosperous and happy. When I first started cooking up family meal with kids many years ago, I'll admit, there were times that I was downright bored. I kept finding myself making the same exact dishes, I was uninspired; I wasn't enjoying cooking. So, one night over a meal, I announced I was going to take all of the family's favorite recipes, the ones I found myself cooking up over and over, and reinvent them by adding some kind of special twist. I was also going to start cooking completely new dishes. Not surprisingly the table erupted in cheers. "Thank goodness Mom!" Wow, they were bored too. Cooking completely new meals for 5 people sounds easy, right? Well at first it was easy, but then it got hard. I found myself racking my brain to keep expanding my cooking repertoire: I forced myself to scour the internet in search of new recipes while also reinventing every classic dish I had ever tasted. After several weeks of cooking up new dishes and reinventing favorites, I started feeling real freedom in the kitchen--what's more, I was having fun. I looked forward to cooking and that happiness was infused into the food. Everyone was gobbling up what I was cooking and enjoying family meal together in a way that was new. We weren't just eating together, we were sharing something special. And it all boiled down to me reinventing myself. I was the key to the entire household, the kitchen, the food, everything. I couldn't be lazy. I had to take everything seriously and relish what I was doing. Once I figured that out, family meal and life has been a whole heck of a lot tastier.

A Fun Meal to Reinvent

Meatballs are perfect candidate for reinvention because you really can give a meatball its own personality by doing something simple, such as adding different seasonings or mincing toasted pinenuts and marinated olives or doing something complex like stuffing it with mozzarella cheese. As long as you stick to the basic recipe, you can add delicious variations to make your meatballs even more memorable for family and friends. And for you, most importantly, it will make it a lot more fun and adventurous.

Basic Meatball Recipe

1/2 cup Italian breadcrumbs(preferably from an Italian store)

1/2 cup Chicken Broth

1 large egg, beaten

1 fresh garlic clove, minced

1 teaspoon salt

pinch Italian Seasoning

2 tablespoons finely choppedfresh parsley

3/4 cup freshly gratedParmesan cheese, plus more for the table

Add that something special (cubed mozzarella for stuffing, 1/2 cup chopped caramelized onions, 1/4 cup minced toasted pinenuts and marinated olives, or whatever you can dream up)

1/2 pound ground beef (80/20)

1/2 pound ground pork

olive oil to spray or frymeatballs

Place the breadcrumbs in asmall bowl and cover it with the chicken broth. Let it sit until thebreadcrumbs have soaked up the liquid. Transfer the breadcrumbs into a largebowl squeezing out any excess chicken broth. Discard the extra chicken broth.In the large bowl combine the egg, garlic, salt, parsley, cheese, and that something special if you want to reinvent this dish, and mix untilwell combined. Add in the beef and combine again until the mixture is wellblended but not overblended. Form into 1.5 to 2 oz meatballs. To Fry, add enough olive oilto generously coat a large skillet and fry the meatballs on medium heat untilgolden brown. To Bake, preheat the oven to375F and place the meatballs on a sheet plan. Spray or brush with olive oil andbake for approximately 15 minutes. Place the cooked meatballs in sauce and let them steep for 20 minutes before serving.

Holiday S-Cookies made two ways: Josey's with olive oil and S-Cookies with Butter and Blood Orange Icing

2011-12-24T13:12:00.000-05:00

Every holiday when I was a kid, my Sicilian grandmother Monga, Josephine Concetta or Josey, would prepare S-cookies for the entire family. I would help her in the kitchen and loved to pull a step-stool over to the counter to roll the cookie dough to form into fancy s's. Monga and I could easily spend several hours fulfilling all the requests for S-cookies. We would make several batches because these cookies had become a family favorite for dipping in coffee.

My grandmother's recipe did not use any butter, instead she used olive oil which made these cookies very dense and if overcooked, a bit dry. So when preparing Josey's version, bake them for 10 minutes and then test them. These cookies will last several weeks in a well-sealed tin.

In my house, S-cookies are not just a cookie, rather they symbolize family and good fun. These days, I prepare the tried-and-true Josey's recipe but also whip up another version and have a taste off. I have tried countless new S-cookie recipes and not surprisingly every year Josey's S-cookie always wins. Sure this recipe is simple but its flavor has lots of meaning--family recipes have a way being like that.

Give these recipes a bake, and start your own tasty holiday tradition.

Josey's S-Cookies
6 eggs
1 cup white sugar
1/2 olive oil
3 teaspoons vanilla extract
4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
powdered sugar for sprinkling

Preheat the oven to 350F. In a mixer fitted with a paddle attachment whip the eggs and sugar until pale. Add in the olive oil and vanilla extract. In a separate bowl sift together the flour, baking power, and salt. Slowly add the flour to the egg mixture. When the dough forms, turn off the mixture. If the dough is try, add a few more drops of olive oil. Turn out the dough onto a floured surface. Roll some of the dough into thin cigars, a little smaller than 1/2-inch thick. Cut a piece about 2 inches long and form it into "S" making sure the ends of the "S" touch the body of the "S". Bake the S-cookies for 10 to 15 minutes or until your desired doneness. Sprinkle with powdered sugar.

S-Cookies with Butter and Blood Orange Icing
2 stick unsalted butter (8 oz)
2 eggs
1 1/2 cup white sugar

1 1/2 tablespoon vanilla extract

3 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

Blood Orange Icing
juice and zest from 1 blood orange
powered sugar

In a mixer fixed with a paddle attachment, whip the butter, eggs and sugar until pale. Add in the vanilla extract. In a separate bowl sift together the flour, baking powder and salt. Slowly add this into the butter mixture. Mix until well combined. Transfer the dough into the refrigerator for 30 minutes. Preheat the oven to 350F. Remove some of the dough and roll it into thin cigars, a little smaller than 1/2-inch thick. Cut into 2 inch pieces and form into "S" making sure the ends of the "S" touch the body of the "S". Bake the S-cookies for 12 minutes. Makes about 5 dozen S-cookies. Prepare the Blood Orange Icing by combining the juice and zest from one blood orange and enough powdered sugar to create icing to your desired consistency. Spread the icing over the cookie following the S shape.

Home picked crab adds flavor to recipes and family gatherings

2011-12-19T10:52:00.013-05:00

I love picking and eating crabs.

Snow, King, and Blue crabs are lip-smacking delicious and help you spend real quality time at the table with family and friends.

You see, picking crabs is a process and one that can't be interrupted with phone calls, texts (can you honestly see yourself holding your iphone or blackberry with spicy Old Bay fingers? Impossible!)...which makes it the perfect activity for catching up with family and friends around the table. And what's more, to pick crabs right, everyone's got to roll up their sleeves and get a little messy. That too helps create a mood of 'keeping it real'.

In our house, once everyone has had their fill, we keep on picking the crabs to create a reserve pile of crabmeat for future recipes just like this delicious crab-stuffed mushroom caps. Also, there is something special about picking your own crabmeat in preparation for a dish. It just makes it taste even better...

Crab-Stuffed Mushroom Caps

makes 4 to 6 servings

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large white onion, finely chopped

2 pounds large white mushrooms, stems removed and pulsed in a food processor until finely minced

2 teaspoons fresh thyme leaves, finely chopped

1 teaspoon kosher salt

1 cup torn day-old bread, soaked in 2 tablespoons water (or use white wine or even dry beer!)

½ pound Monterey Jack cheese, grated

1 pound freshly picked crabmeat (blue, king, or snow crab)

Place a rack in the middle of the oven and heat to 375 degrees.

In a medium skillet over medium heat, slick the skillet with the olive oil. Add the butter, onion, minced mushroom stems, thyme, and salt. Sauté until the onions are translucent and the stems have released their juices, about 10 minutes. Remove from the heat and transfer to a medium bowl. Add the soaked bread, cheese, and crabmeat. Mix gently until well combined.

Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl. Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once. (Timing will vary according to the wattage of your oven. Steam them until they’re just slightly tender—they’ll finish cooking in the oven.) Transfer the mushrooms to several layers of paper towels and let drain.

Arrange the steamed mushroom caps, hollow side up, on a sheet pan. Stuff them with a nice mound of crabmeat stuffing. Don’t pack the filling too tightly. Bake the stuffed mushrooms for about 15 minutes, or until the filling is golden brown. Serve immediately.

Food is a catalyst for Connection

2011-09-18T09:31:00.011-04:00

Dedicate yourself to Family Meal and you will improve your life exponentially. Family Meal isn't just the food you eat at home with relatives, Family Meal is a concept.

Family Meal is the time you set aside to eat with others while truly relishing conversations and the good food in front of you. Family Meal is a catalyst for connection.

Notice I wrote, "good" food, and that's important. Ever been around a table and the food was half baked and blah--What kind of conversations do you remember and what was the general feeling? I am thinking, not the best ones you have ever had. Now think about the meals that were exciting and delicious. Let me guess...you had a lot more fun and you felt apart of something special and from there the conversations flowed.

To do Family Meal right, you have to put away distractions and participate fully. No zoning out, checking emails, or answering the phone. Keep it positive, avoid gossip or criticism. And while I am a huge advocate of cooking at home, this concept of creating Family Meal can exist anywhere. In a restaurant, during lunch break at work, on a park bench, at a picnic. And this can exist with any group of people.

The quality of Family Meal is often a barometer of your whole life, so make sure to take this time and make it great. Be this with the family you have or the one you make, this effort to slow down to eat and connect with others will have a huge impact everywhere.

Launching Edna and Josey Farms...check it out

2011-06-14T14:41:00.012-04:00

This summer I am busy working on launching Edna and Josey Farms which sells All-Natural Dry-Aged Beef from our small family-run ranch and farm. So if you want to get my mouth-watering, lip smacking recipes, just head over there!

Click here to Go to the Edna and Josey Blog!

...and of course I want to hear from you and what you're cooking/grilling up this summer.

Rebecca

PS And if you are feeling like seafood, remember I am a partner at The Crab Place...between these two businesses you will have all the recipes you will ever need for surf and turf!

Lessons from a Biscuit drizzled in Chocolate

2011-04-23T08:11:00.009-04:00

Several years ago after spending Easter in Italy we returned home with a ton of left over chocolate eggs (these were as big as your head.)

One morning after making a nice batch of biscuits, I thought it would be fun to melt down some of the chocolate and place it in a piping bag so everyone could decorate their own. While I really dislike chocolate (I know, I know!) my family totally loves it.

I'll also admit breakfast had gotten a little routine, which was effecting my kids level of participation at the table and enthusiam and I figured this would be a fun treat.

When the kids got to the table they practically burst with joy, even my husband welcomed the diversion from the norm. I got showered with thank yous and beaming faces.

After watching them decorate and gobble several biscuits they cleaned up without me even asking. The conversation was great and the level of happiness and connectedness was off the charts (ok, perhaps the chocolate had a little to do with that).

I quickly realized I had stumbled on something really valuable. That morning my family taught me that when I care and do something that I know will make them happy, they sense it and naturally reciprocate. What was once such a chore--to get them to clean the table--they did it in a snap. And what's more, the level of fun and excitement lasted beyond the meal.

And while I don't serve chocolate at every meal I definitely apply this lesson to everything: think about what the other person would like and take action to make it happen... next, sit back and watch what comes back to you.

Biscuits drizzled in Chocolate

Makes 4 to 5 Servings

2 cups all-purpose flour, plus extra for rolling out

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

6 ounces cold unsalted butter, cut into 1/8-inch pieces, plus 1 tablespoon, softened

2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry

optional: melted chocolate*

Preheat the oven to 400 F.

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well combined. Add the butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll the dough out to about 2-inches thick. Using a round 2-inch cookie cutter carefully cut out 8 biscuits. With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left, make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven, brush them lightly with the tablespoon of softened butter, and serve while still warm with drizzled chocolate.

*To melt the chocolate, place it in a pyrex dish and pulsing it in a microwave for a few seconds and mix. Or place the chocolate in a sauce pan, or double boiler on low heat stirring constantly. Place the chocolate in a piping bag.

Make Grilling a Family Effort & Tips for Grilling the Perfect Steak

2011-03-27T10:00:00.014-04:00

Some of my earliest childhood memories involve watching my father hang out and grill with his brothers during family gatherings down at the shore. They would talk about sports, the family, and whatever they were planning on grilling that night. It seemed like the open flame brought out the best in their conversation as well as the flavor of the food.

It's that experience that draws me to the grill and has turned grilling into a family effort.

In our house, we have a motto that no one grills alone. Why would you want to? It's the perfect time to talk about your day or just shoot the breeze. And if the kids are at grandma's, the grill is perfect for rekindling the heat in your marriage. A glass of wine, music, grilling your favorite meal together...see what I mean?

I believe its the simplest things in life that when mastered bring you the most pleasure and happiness. And learning to grill as a family is at the top of the list

A few tips for grilling the perfect steak

Start with the best quality steak you can afford. Locally purchased beef can be a great way to know where your food is coming from. Go for Prime or Choice
Steaks are best at 1-inch to 1 1/2-inch thick
Marinade your steak overnight, or rub it down with steak rubs
Bring the steak to room temperature before grilling, about 20 minutes
Brush the steak with 100% olive oil (not extra virgin!)
Season your steak with kosher salt or seasalt
If there is a lot of fat, which happens sometimes with country cuts, score the fat around the edges (vs removing it) so it doesn't bunch up when cooking
Preheat your grill for 10 minutes on medium high
ONLY grill on a well seasoned grate, I like to rub the grates with strip of fat once the grates are hot
Only flip the steak once on the grill
NEVER pry the steak of the grates! If it sticks, it is still cooking and creating a crust. Leave it.
Watch the time carefully, learn the cooking times and how it feels vs poking it with a grilling fork to check the temperature.
If you poke the meat with your finger, rare usually feels soggy and soft, medium has a little spring to it and done is quite tight and firm (cooking time: medium rare 4 minutes per side, medium 5 to 6 minutes per side, medium well 7 minutes per side*)
When you remove your steak from the grill, set it on a plate or wood cutting board with a loose foil tent over it. The steak needs to rest for at least 5 minutes before cutting into it

*every grill is different so hoover over your steaks until you get a good sense for the cooking time. The best way to be sure the meat is done is to feel it. Also, if you aren't sure, pull it off the grill and err on the side of caution. You can always put the steak back on if it needs more cooking. You cannot undo an over grilled steak.

Ratatouille: the meal that keeps on giving

2010-05-31T16:45:00.003-04:00

Ratatouille is one of those meals that keeps on giving and delicious spooned over omelets, chicken, pasta, lamb, and vegetables. It's also great served cold, tucked into portable container with a few slices of bread for a quick snack while on the run. My kids eat Ratatouille topped over pasta with shredded Parmesan cheese (I know, I know! but whatever it takes). I like to add Okra to my Ratatouille when it is in season. If you prefer your Ratatouille without it, simply substitute it with another pound of eggplant.

If you are serving this for the first time, make sure you tell your kids the name of this dish. Most of them will relate it to the Disney movie, but hey, whatever it takes to get them to give it a try.

Ratatouille with Eggplant and Okra
Makes 8 servings

3 large Eggplants, ends removed, and diced into ½-inch cubes (Large Eggplants are about 2 pounds each)
1 pound Okra, end trimmed and cut into ½-inch slices
½ teaspoon Salt, and to taste
2 tablespoon olive oil
1 large white Onions, ends removed, peeled and roughly chopped into ¼-inch pieces
2 Zucchini, sliced ½-inch thick coins and halved
2 Red bell peppers, cored, seeded, and cut into ¼-inch slices
4 Garlic cloves, minced
2 28-ounces canned whole tomatoes, diced into 1-inch cubes (canned diced tomatoes
or fresh tomatoes can be used, see note below on preparation instructions)
1 large bunch of Basil, torn by hand in half
1 cup finely chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh Thyme

Place the eggplant cubes in a large colander and sprinkle it with ½ teaspoon of salt and set it aside.

Meanwhile, set a large stockpot over medium heat and slick the pan with 2 tablespoons of olive oil. Add in the okra, onion, zucchini, peppers, and toss until they render their juices and are lightly sautéed, or about 8 minutes, and then add in the minced garlic.

While that is cooking, rinse the eggplant and shake off any extra water.

Reduce the heat on the pot to medium low and add in the eggplant and tomatoes and cook the sauce for 20 minutes. When the eggplant starts to become tender, add in the pepper, basil, parsley, and thyme and cook the ratatouille for another 15 minutes.

Turn off the heat and allow the ratatouille to cool slightly. Serve immediately right form the pot.

Note: When using fresh tomatoes

Fill a medium sauce pot halfway with water over high heat. Prepare an ice bath and set aside. Score the tomatoes on each end by making a small “x” with a knife. When the water comes to a boil, carefully drop in the tomatoes in the boiling water 30 seconds. Remove the tomatoes and refresh them in the ice bath for 15 seconds. Remove them from the ice bath and set aside. The skin where the tomato was scored should begin to peel off easily. Peel off all the skin. Core the tomatoes, remove the seeds, and cut them into bite size pieces. Prepare as above.

Family Reunions: we're coming for the food!

2010-05-21T15:59:00.004-04:00

Last month I did a poll and asked a handful of people what images came to mind when they heard the word family reunion and what part of the event did they look forward to. Surprisingly, what was on the menu was at the top of the list. Not visiting with cousins you haven't seen in years or the opportunity to sit and talk to siblings...but what food everyone was bringing and being cooked up! And their replies, when they talked about the food, were filled with emotion and heart. And, it wasn't just any food but delicious family recipes that had been passed down for generations: dishes like "great grandma's cake" or "Uncle Jo's barbecue sauce".

So in honor of the family reunion season that kicks off mid June and the great family recipes we travel miles to eat, I am sharing two of my family's own.

And how about this year while munching down with those you love, strike up a conversation. Start with learning as much as you can about the people behind the menu. Such as "How'd the barbecue sauce get started", or "Why did grandma use whiskey in her cakes?" and write it all down! Trust when I say knowing those tid bits will make what you are eating all the tastier...

Edna's Crab Balls (or as she might say, "the best part of the crab!")
1 large egg, beaten
2 tablespoons mayonnaise
1 cup bread crumbs
1 teaspoon kosher salt
1 pinch cayenne
1 tablespoon lemon juice
1 tablespoon Old Bay
1 teaspoon coarsely chopped fresh flat-leaf parsley
1 pound lump crabmeat, picked over for shells and cartilage
Vegetable oil for deep-frying
Tartar Sauce for serving

In a medium bowl, combine the egg, mayonnaise, breadcrumbs, salt, cayenne, lemon juice, old bay, and parsley. Mix well. Gently fold in the crabmeat. Avoid over-blending. Form the mixture into 1-inch balls.

In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees. Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy. Drain briefly on paper towels and serve immediately with tartar sauce.

Monga's Hot Milk Cake (which is a lot like her beloved Pound Cake-and another favorite!)

Layered Sweet Potato, Sauteed Kale and Goat Cheese

2010-05-10T17:58:00.005-04:00

I have a promise to sit down as family for dinner at least 5 times a week. And as a working mom the easier the recipe, the more I like it! I discovered the beauty of layered vegetable towers a few years ago after my third kid was born. It's easy, healthy and best of all versatile. If you have picky kids (or even husbands, you'll be clapping with enthusiasm along with me!)

All you need to get started are 4" mini spring form pans (the ones they use to make cheesecakes) and a little imagination. My favorite combination right now is Sweet potato and Sauteed Kale and Goat Cheese where as my kids are into Russet potatoes, Cheddar cheese, Sauteed broccoli, and bacon bits.

And really, anything is possible. One night I even made layered (leftover) meatballs and pasta, but that's probably another blog all together!

To get started preheat the oven to 350 F with the oven rack set in the middle. Place a sheet pan on the counter along with four spring form pans. Place three par baked sliced potatoes at the bottom of the pan to create a crust.

Begin filling the spring form pan alternating with your favorite filling and the par baked potato slices. I like to use mixed veggies and cheese as my filling. Once the spring form pan is full place it in the oven to bake for 20 minutes or until the potato slices are tender. To serve, gently release the veggie tower from the spring form outer pan and add a few sprinkles of cheese.

Just to get you started here are a few ideas:
Sweet Potato Sliced and mixed Sauteed Kale and Goat Cheese
Sweet Potato Sliced and mixed Wilted Spinach, Garlic, and Ricotta Cheese
Russet potato Slices and mixed Cheddar cheese, Sauteed broccoli, and bacon bits
Russet potato Slices and mixed Mozzarella cheese and roasted cauliflower

Caesar Salad with Parmesan Crispy Croutons: worth making at home

2010-04-10T17:22:00.003-04:00

Caesar Salad is by far my favorite salad to order when I’m at a restaurant, but it’s also one of the most rewarding salads to make from scratch and serve at home. Sometimes I make it with egg yolks and sometimes I leave them out. Croutons are equally important and when time permits mix up the Parmesan crispy croutons, with your favorite chopped herbs. This is a marvelous way to adjust this recipe to that every night of the week it is a little different.

Caesar Salad with Parmesan Crispy Croutons
Makes 4 Servings

For the Parmesan crispy croutons:
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 tablespoon shredded Parmigiano-Reggiano
1 bagel, sliced in half and then into bite size pieces
Optional: favorite fresh chopped herbs

For dressing without egg yolks:
4 anchovy fillets, well-rinsed and patted dry with a paper towel
1 small garlic clove, pressed (I prefer roasted, but use raw if you like the pungency)
1 teaspoon smooth Dijon mustard
Droplets of freshly squeezed lemon juice to taste, or a pinch of finely minced lemon zest
½ teaspoons freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon freshly grated Parmigiano-Reggiano
6 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

For dressing with egg yolks:
2 large very fresh egg yolks
5 anchovy fillets, well rinsed and patted dry with a paper towel
1 small garlic clove, pressed
(I prefer roasted, but use raw for more pungency)
1 tablespoon smooth Dijon mustard
1 tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground pepper
1 teaspoon kosher salt
6 tablespoons extra virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

Preheat the oven to 350 degrees. Mix the olive oil, pepper, salt, and Parmesan cheese in a medium bowl. Place the bagels into the bowl and toss until it is well coated. Transfer the bagel onto a Silpat-lined or non-stick sheet pan. Sprinkle them with the optional fresh herbs. Bake until golden brown, 10 to 15 minutes. Remove from the oven to cool.

Meanwhile, in a large bowl prepare the dressing.

To prepare the dressing without egg yolks, mash together the anchovies, garlic clove, Dijon mustard, lemon juice or zest, pepper, salt, and parmesan cheese. Combine well, then whisk in the olive oil. Toss the romaine leaves in the dressing until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

To prepare the dressing with egg yolks, mash and mix together the egg yolks, anchovies, garlic clove, Dijon mustard, lemon juice, pepper, and salt. When well combined, whisk in the olive oil. Add in the romaine leaves and toss until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

Shrimp or Lobster, which do you prefer?

2010-04-03T09:20:00.003-04:00

I love cooking competitions. It is somewhat of a tradition in my family and has expanded over the years. When I was really little we used to gather down at the shore and cook up different varieties of meals and see which was the tastiest. By far the hardest competition to judge was always between shrimp and lobster. And this year I decided I was going to take this competition beyond my own doorstep. So as the weather turns warm, start up a little competition in your house and report back the results. Also, tell me where you live and then where you are originally from, because I have a theory!

To get you started here are two simple recipes and best of luck!

Herb-Stuffed Shrimp
makes 4 servings

2 tablespoons finely chopped fresh basil, rinsed and patted dry
4 tablespoons finely chopped fresh flat-leaf parsley, rinsed and patted dry
1 medium clove garlic, minced
1 teaspoon kosher salt
pinch freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil, for frying
12 jumbo shrimp, the larger the better, deveined and butterflied, but shells on
1 teaspoon freshly squeezed lemon juice

In a small bowl combine the basil, parsley, garlic, salt, and pepper. Add the 2 tablespoons softened butter and mix until a paste is formed.

Stuff the herb butter paste between the shrimp shells and meat.

Pour the olive oil into a large skillet over medium heat. Cook the shrimp for about 3 minutes per side, or until the meat turns opaque. Serve immediately, dribbled with the lemon juice.

Butter Broiled Lobster Tails
makes 2 servings

2 large lobster tails, from a 1½-to 2½-pound lobster
2 tablespoons unsalted butter, melted, plus additional melted butter for serving
1 teaspoon sea salt

With a pair of scissors, cut down the top center of the lobster shell. Gently pull out the meat, rinse the shell, and set it aside. With the scissors, carefully butterfly the tail. Place on a sheet pan with the opening facing up, and brush generously with butter. (I also like to skewer the tail so it won't curl) Heat the broiler and place the rack 6 inches from the heat source. Broiling time will vary: 1½ pound lobsters need 10 minutes; 1¾ pounds need 11 minutes; 2 pounds need 13 minutes; and 2½ pounds need 17 minutes.

Meanwhile boil the shell to clean it.

Remove the lobster and place the meat back into the boiled shell opening to serve, with more melted butter and sea salt.

You can also broil the meat in the shell if you prefer. Cooking time is the same.

Sweet Potato Gnocchi

2010-03-29T11:42:00.002-04:00

Gnocchi is one of those dishes that seems far more complicated than it is. It does take time to prepare, but this recipe is very straightforward. This recipe follows the traditional Italian method but uses sweet potatoes instead of 100% Russet potatoes. Traditionally gnocchi is served with basil pesto however I prefer mine with a light drizzle and sprinkle of olive oil, fresh basil, and Parmesan cheese. A butter sauce is nice here too, in which case I would recommend whipping your own while incorporating finely chopped fresh figs and roasted garlic. For more details and other butter sauce ideas see note below.

Sweet Potato Gnocchi
Makes 8 appetizer servings

For the gnocchi:
1½ pounds sweet potatoes
½ pound Russet potatoes
2 eggs
1 teaspoon salt
1 pinch ground nutmeg
2½ cups unbleached flour, sifted

For garnish:
Extra Virgin Olive oil
White pepper
Basil leaves, rolled and thinly sliced
Parmesan cheese

Place the potatoes in a large pot of water, cover them at least 2 inches. When the water comes to a boil, cook the potatoes until tender, or about 35 to 40 minutes. The potatoes are tender when a forks easily pierces the flesh.

Carefully remove the potatoes from the water and let them cool off. When you are able to touch them, remove the skins and cut them into large cubes. Mash them in a ricer. Place the potatoes on a baking sheet to cool.

Meanwhile whisk together the eggs, salt, and nutmeg and set aside. Gather up the potatoes in a mound while creating a crater in the center. Pour in the eggs into the crater and carefully incorporate the potatoes, egg and flour together until a dough. Do not over work the potatoes as they will become tough. Cut the dough into 4 equal parts.

Flour your work surface and hands and roll out each piece into a ½ inch rope. If the dough becomes wet, it is important to keep it floured. Cut the gnocchi into ½-inch long pieces and then gently indent its sides with the tines of a fork to create a ribbed look. Place the gnocchi on a sheet pan or plate (makes sure it fits into the freezer first) and into the freezer for 30 minutes. Gnocchi can be frozen in a sealed container up to 6 months.

To prepare, set a pot of salted water to boil and cook the gnocchi in batches from a frozen state. The gnocchi is done when it floats, or about 2 minutes cooking time. Using a slotted spoon, transfer the gnocchi into a plate and sprinkle it with olive oil, white pepper, chopped basil, and grated Parmesan cheese.

Note on Whipped Butter
In a standing mixer with the whip attachment, pour the heavy cream into the mixing bowl. Whip the cream on low, then turn the speed higher once it thickens slightly. Whip the cream until it turns into soft butter (it will first turn to whipped cream before butter). Once it does reduce the speed to low and add in your seasonings. Great combination are:
finely chopped fresh figs and roasted garlic cloves
finely chopped fresh basil leaves and a pinch of red pepper flakes
finely chopped tarragon leaves and sauteed shallots

Lobster Cobb Salad

2010-03-18T15:48:00.001-04:00

Cobb Salad originated in California, but is now found in restaurants across the country. Every place does it a little differently, so I tried to take this recipe back to the original but at the same time added a lobstery twist. To enhance this recipe further, consider chopping up whatever you have on hand. Great options are: hearts of palm, artichokes, green peppers, mushrooms, leftover barbecue, breaded fish, pan-fried seafood, or fried chicken. I love to roll this into a wrap which serves 4 to 6 depending on the wrap size.

Lobster Cobb Salad
Makes 2 Servings

For the salad:
1 head of romaine lettuce, leaves separated, washed, dried, and chopped into bite-size pieces
½ head of iceberg lettuce, washed, dried, and chopped into bite-size pieces
1 large bunch of washed and dried watercress, roughly chopped into ½-inch pieces
4 bacon slices, fried, drained on paper towels, and roughly chopped into ½-inch pieces
2 hard-cooked eggs, peeled and roughly chopped into ½-inch cubes
2 cups cooked lobster meat, roughly chopped into ½-inch pieces
2 tomatoes, roughly chopped into ½-inch cubes
¼ pound Roquefort cheese, crumbled
2 chive spears (for garnish)

For the dressing (Bob Cobb’s original recipe):
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
¾ teaspoons freshly ground black pepper
¾ teaspoons Worcestershire sauce
¼ teaspoon dry English mustard, such as Coleman’s
1 small garlic clove, finely minced
¼ cup full-flavored olive oil
¾ cup salad oil (vegetable oil)

On two large serving plates, divide the romaine lettuce, iceberg lettuce, and watercress in equal portions. Press down on the lettuces gently to create a fairly even surface. On both plates, make neat rows of bacon, eggs, lobstermeat, tomato, and Roquefort cheese. Set the plates aside.

In a medium metal bowl, prepare the dressing by combining the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil, and vegetable oil. Whisk the dressing vigorously, until it is well blended. Generously drizzle the dressing over the salads and serve. There will be left over dressing which can be stored in the refrigerator for up to 2 weeks.

To prepare this as a wrap, toss the dressed salad in a large bowl and divide it among 4 large wraps leaving a 1-inch boarder. Fold in the sides about 1-inch and tightly roll up the ends. Slice the wrap in half on the diagonal and serve.

Tuna Salad Croissants: easy lunch or snack

2010-03-10T10:46:00.002-05:00

For this recipe, use Sicilian canned tuna packed in olive oil. Water-packed is ok but will not be as moist and flavorful. I love to prepare this recipe with a variety of herbs and sometimes use orange or lime zest instead of lemon. If you would like to make a tuna melt, heat the oven to 400 F and assemble the tuna salad sandwiches (open faced) on a cookie sheet and smother them generously with shredded cheese. Place the sandwiches in the oven to melt the cheese for 5-7 minutes. Remove the sandwiches, plate them, and serve immediately with a knife and a fork.

Tuna Salad Croissants
Makes 4 Servings

1 cup mayonnaise (low fat mayo also works great)
1 tablespoon fresh basil, finely chopped
¼ cup celery, chopped in 1/8-inch cubes
1 medium just ripe tomato, chopped in 1/8 inch cubes, drained
1 tablespoon white onion, finely chopped
½ teaspoon table salt
1/8 teaspoon freshly ground black pepper
½ tablespoon lemon zest
Two 6-ounce cans albacore tuna, packed in oil, preferably from Sicily, drained
4 large croissants, sliced in half lengthwise to make a sandwich
2 cups cheddar cheese, shredded, optional

In a large bowl, combine the mayonnaise, basil, celery, tomato cubes, onions, salt, pepper, and lemon zest and whisk together until well combine. Gently fold in the tuna and stir until it is well coated. To assemble the sandwich, place the four open croissants on plates and evenly divide up the tuna salad mixture among them. Depending on how much tuna salad you would like in comparison to the croissant size, you may serve this sandwich open-faced or closed. Serve immediately with a knife and fork.

Split King Crab Legs with Butter and Breadcrumbs

2010-02-26T18:54:00.004-05:00

Split King Crab Legs are a great alternative to eating the legs whole. Consider preparing the legs this way if you are having guests that aren't into or aren't familiar with all the mashing, picking, and slicing required. This recipe leaves the meat super succulent and convenient.

To spice it up, add other flavors to the breadcrumb mixture. I especially like adding a dash of dried oregano or rosemary for an Italian flavor, and for a good old fashioned shore flavor, I add a pinch of paprika.

Split King Crab Legs with Butter and Breadcrumbs

1 to 1½ pounds of King crab legs, thawed
2 tablespoons unsalted butter melted
¼ cup seasoned breadcrumbs
¼ teaspoon pinch salt
Optional: 2 tablespoons grated Parmesan cheese

King crab legs are sold fully cooked and frozen, so all you need to do is thaw them and heat them through.

Turn the oven on broil with the oven rack set 6-inches away from the heat.
In a small bowl combine the breadcrumbs, salt, and optional grated Parmesan cheese. Split the legs lengthwise with a serrated knife and brush them with melted butter and sprinkle them with the breadcrumb mixture. Broil them at for 2 to 3 minutes, or until they are golden brown and piping hot.

If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them to a lower oven rack. Let them cook for a few minutes. Serve immediately with a lobster fork and plenty of napkins.

Parmesan Polenta served on Sautéed Greens

2010-02-20T16:54:00.006-05:00

Polenta is delicious and takes on just about any flavor; which is why I prefer to cook it in broth. To save time, I use a pressure cooker vs the stove top. It does tend to burn the bottom of the pressure cooker, but don’t worry. Just use the unburned portion. I like to treat my polenta like mashed potatoes, however if you want to be more decorative and cut it into squares or triangles, after mixing in the Parmesan cheese (and optional veggies, see note below) spoon it out into a casserole dish and let it cool in the fridge. Once it sets, flip it over out onto a cutting board and slice it up anyway you want.

Parmesan Polenta served on Sautéed Greens
Makes 4 servings

For the Polenta:
1 cup (8 ounces) polenta
1 pinch salt, plus more to taste
1 quart vegetable broth
½ cup grated Parmesan Cheese, plus 2 tablespoons for sprinkling
1 tablespoon fresh parsley leaves, finely chopped
4 tablespoons extra virgin olive oil
Lemon wedges from 1 lemon

For the Green:
1 tablespoons olive oil
1 bunch Kale, Spinach, or Escarole, chopped into bite size pieces (make sure to rinse it well and pat dry before chopping)
1 teaspoon roasted garlic paste (or mashed roasted garlic)
1 pinch salt

Mix the polenta, salt, and vegetable broth in a pressure cooker and seal the lid and set it over medium heat. When the pressure begins to build up, cook the polenta for 15 minutes. When the polenta is done, carefully release the valve according to the manufacturing instructions. Don’t worry, if some of the polenta burns and sticks to the bottom of the cooker just use the unburned portion. Take care when scraping it up. Transfer the polenta into a bowl and then mix in the parmesan cheese. Set aside.

When the polenta has 5 minutes left to cook, prepare the greens. Slick a large sauté pan with 1 tablespoon of olive oil over medium heat. Sauté the greens in batches until they wilt and are just tender; this takes about 1 to 2 minutes. Transfer all the greens into a medium bowl and add in the garlic paste. Mix until it is well combined. Season with a pinch of salt and set aside.

To assemble the dish, divide the greens among 4 plates and treat the polenta like mashed potatoes and place a mound on each plate over the greens. Top each mound of polenta with a sprinkle of parsley and a pinch of Parmesan cheese. Drizzle each plate with 1 tablespoon of olive oil. Serve with lemon wedges on the side for the greens.

Note on cheese: any cheese will work here included melted brie, shredded cheddar, shredded manchego, to give you a few ideas.

Note to dress up polenta: if you want to dress up polenta, add in chopped roasted veggies along with the cheese, or serve this over a fillet of fish or grilled chicken.

Herb and Spice Suggestions: I love polenta made with fresh herbs. I prefer to mix the herbs in after the potenta has cooked. However if you want to use ground spices such as curry, you can mix this in before cooking.

Messy but a fun Valentine's Meal: Tomato-Garlic Crab Legs

2010-02-13T16:26:00.004-05:00

Tomato-Garlic Crab Legs is messy but I believe that's half the fun. Simply serve with lots of napkins or wear a bib. And actually, that's part of the charm. I mean, nothing breaks the ice to a romantic meal and gets the conversation flowing than sleeves rolled up and crab juices flying.

Before you get started here are a few options: If you are partial to olive oil, you can use this instead of butter. And if you like your crab legs mildly spicy, add a dash or two of Tabasco to the tomato mixture. To add even more rustic garlic flavor, make your own roasted garlic, if you have the time.

Tomato-Garlic Crab Legs
Makes 2 servings

¼ cup-store bought roasted minced garlic
1 cup dry white wine
4 tablespoons unsalted butter, melted
16 ounces diced tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
¼ cup parsley leaves, finely chopped
2 pounds snow crab legs, at room temperature, legs sliced length wise so the juices can seep in
Sliced rustic country bread

Preheat the oven to 400 degrees.

In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley. Place the crab legs in a Dutch oven or casserole dish and cover them with the mixture. Place the Dutch oven lid on or if you are using a casserole dish tent a piece of foil over it (make sure the foil doesn't touch the tomatoes). Bake for 15 minutes until piping hot. Serve immediately on a plate with some of the juice and tomato mixture spooned on top. Include some bread for dipping and serve with a lobster fork, and a nut cracker.

Picnics with leftovers on the Beach or your favorite comfy spot

2010-01-08T09:41:00.005-05:00

I love picnics on the beach, or for that matter any place special that gets you out of your routine of the dinner table. Hey, even quietly chomping during a matinée is fun too.

The best food to prepare is portable and eaten at room temperature or even cold, so sandwiches are perfect. And if you do go to the movies, make sure your sandwich doesn't have a strong odor (so leave the tuna for another time)! An easy side would be sweet potato chips or soup.

Turkey Apple-Maple Sandwiches
Makes 4 Servings

For the apple-maple sauce:
1 cup prepared apple sauce
1 tablespoon maple syrup
¼ teaspoon ground curry
¼ teaspoon ground ginger
¼ teaspoon salt

For the sandwich:
8 slices of crusty fresh white bread
½ pound turkey breast, thinly sliced
4 tablespoons apple-maple sauce (see above recipe)
½ granny smith apple, peeled, cored, and thinly sliced

To prepare the apple-maple sauce, combine the apple sauce, maple syrup, curry, ginger, and salt together in a small saucepan over medium heat. Cook the sauce for 5 minutes, stirring occasionally. Remove from the heat and let cool. Pack up the apple-maple sauce along with a spoon.

Divide up the turkey and apple slices among four slices of bread and place the other on top. Cut the sandwich in half and pack it up in plastic wrap. When you are ready to eat the sandwiches, open the sandwiches and generously spread the apple-maple sauce over the turkey.

Get a Baby-Sitter and Fry up Some Oysters with your Sweetie!

2009-11-30T19:55:00.004-05:00

Yes, really, I mean it.

If you are looking for ways to spicy up an evening, consider Deep Fried Oysters with Spicy Cocktail Sauce. Everything you've heard about oysters is true and what's more is they are actually quite fun to prepare. A glass of red or white wine will help with a little Frank Sinatra on too. The real trick is to coat these oysters completely with the crushed cracker/flour combo. If you are like me and cannot have a ton of gluten, simply use gluten free crackers and brown rice flour instead. It doesn't quite stick as well to the oyster, so make sure to press it on as best you can.

Deep-Fried Oysters with Spicy Cocktail Sauce
makes 6 to 8 servings

48 fresh oysters (or 1 pint shucked oysters if you are in a rush!)
½ cup cornmeal
3 cups olive oil for frying
4 cups all-purpose flour
1 cup crushed crackers (Saltines work great)
1 tablespoon sea salt
Cocktail Sauce with Tabasco sauce to taste
Lemon wedges

Scrub the oysters and place them in a large bowl. Make sure to discard all
broken shells or oysters that won’t close. Fill the bowl with enough cold water to cover the oysters. Shake in the cornmeal and stir. Let the oysters sit for 3 to 6 hours, to let them purge any sand. Remove the oysters from the water and rinse thoroughly.

Shuck the oysters. Combine the flour and cracker meal and dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Make sure they are well coated.

Heat the oil to 350 degrees. Fry the oysters until crispy, about 3 minutes. Transfer the fried oysters to a paper-towel-lined plate. Sprinkle with sea salt and serve hot with spicy cocktail sauce and lemon wedges.

Tossed Shrimp Salad

2009-11-21T08:18:00.005-05:00

This salad is super easy to prepare. If you have a favorite store bought Asian dressing, you can substitute that for the dressing below. This will save you even more time! This recipe can also be prepared with scallops, chicken, lobster, fish, thinly sliced beef or pork. Simply keep those ingredients submerged under the liquid until they are opaque and cooked through. My kids like this with extra noodles and broccoli florets instead of carrots and my husbands prefers to include a pinch of red peppers flakes!

Tossed Shrimp Salad
Makes 4 servings

For the dressing:
1 heaping teaspoon Miso paste
1 tablespoon orange juice
½ tablespoon oyster sauce
1 teaspoon minced roasted garlic
½ teaspoon minced ginger
1 tablespoon soy sauce

For the shrimp salad:
1 tablespoon sesame oil
1 cup canned baby corn, cut in half
1 large carrot, peeled, ends removed, and shredded
1 pinch salt
2 oz cellophane noodles
1 pound medium shrimp, peeled, and deveined, and tails removed
4 handfuls fresh baby spinach
Sesame seeds

In a small bowl prepare the sauce. Combine the miso, orange juice, oyster sauce, garlic, ginger, soy sauce, and 2 tablespoons of water and whisk until well combined.

In a large sauce pot or wok over medium heat, slick the bottom of the pan with sesame oil and add in the baby corn, carrots, and salt and cook until the carrots are tender or about 5 minutes.

Reduce the heat to medium low. Add in the ½ cup water, cellophane noodles, shrimp, and the dressing and cook for 5 minutes. Try to get the shrimp and noodles under the liquid. Toss occasionally to help the noodles break apart.

When the shrimp is opaque and the noodles are soft, add in the fresh spinach and give it one more good toss. Turn off the heat. To serve, divide up the dish among 4 plates, sprinkle it with sesame seeds and serve.

Getting your kits to help and why it matters

2009-11-08T09:52:00.004-05:00

Last week I filmed a video on how I get my kids to set the table. It was pretty silly. After editing and posting it later that night it dawned on me I didn't address the most important aspect of getting my kids to set the table, or for that matter do anything I request of them: why it matters.

And it was funny, even though in my heart I knew why it mattered, I found myself having a hard time articulating it. It felt like I had been just acting on auto pilot and once I slowed down to figure out what I wanted to say I was a little stumped. But after mulling over the question 'why it matters' (beyond because I said so) I came up with this:

It matters because we want our kids to grow up with a sense of self, accomplishment, and responsibility. And kids want to participate, have jobs, a role, they want to help, they are looking for a place to belong, for you to be proud of them, to be proud of themselves, and be paid attention to.

Ok, if you can see where I am going with this and and are shaking your head 'yes, I like that', I wonder if you can also see (and I am not saying YOU do this, but I know I am guilty of it) that just shouting out -set that table- doesn't accomplish this in the slightest.

So what does? It's simple, get connected with them in the spirit of even the simplest of things count and help make us proud.

Take the time to explain why you want what you want and what the big picture is (by the way this works with people of all shapes, sizes, and ages!)

Something like 'I'd like you to set the table, because it's your job and your part in this family. We all have roles and responsibilities, and this one is yours. Embrace it, rock it out, and make it great. I know you will do an excellent job. And it matters.'

And if you kid is staring at you and doesn't budge ask them why. And from here you will have a much better chance at getting their truth and you sharing yours.

In one such conversation my middle daughter said she felt like she had more work than the others and it wasn't fair. And though that wasn't true, that's what she thought and so her willingness to help was hampered by that. Once I was able to show her that wasn't true and in fact everyone had their thing to do, she was far happier and less argumentative. And then I realized as a kid (I was the middle one too) I had the same feelings. When I told her that she blossomed with a sense of belong, we were connected. (and yes, I'll get into the middle kid syndrome in another blog!) I would not have been able to get anything remotely like that out of her had I been just shouting orders.

So try it. Take the time and get connected. And be patient. You might need to untrain them from just taking orders from you and carrying them out. Start with opening the dialogue and explain to them why it matters, because it really does.

Make Life Adventurous, Tailgate with Snow Crab

2009-10-27T09:33:00.005-04:00

This year if you are looking for a tailgating recipe that will impress your guests, consider this one. It's super easy and oh so delicious. Make sure to serve with lots of napkins, a lobster fork, and a nut cracker. If you are tailgating on the parking lot, this is portable and can be reheated in its own juices. Create a foil pouch with the legs inside and place it on the grill for 10 minutes. And definitely bring a bib, because you'll need it!

Tomato-Garlic Snow Crab Legs
makes 2 servings

2 tablespoons store bought minced garlic (roasted works really nice, so give that a try too!)
1 cup dry white wine
4 tablespoons unsalted butter, melted
16 ounces diced tomatoes (if you are rushed for time, use canned, otherwise fresh is nice. Just seed and core the tomatoes first)
¼ celery stalk, finely chopped (this is optional)
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
2 pounds snow crab legs, with slits cut into legs lengthwise so the juices will penetrate the meat
Sliced rustic country bread

Preheat the oven to 400 degrees.

In a large Dutch oven, combine the roasted garlic, wine, butter, tomatoes, celery, Worcestershire, and salt. Add the crab legs and mix well so the legs are covered with the mixture. Place the lid on top and place it in to the oven to bake for 10 minutes. Remove the crab legs from the oven and baste them in their own juice. Make sure to pour the juice over the slits in the leg so it gets into the meat. Return the crab legs back to the oven to bake for another 7 minutes or until piping hot. Serve in a deep bowl with bread for dipping. Carefully these legs are hot!