By mlb, on June 29th, 2008%
Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80′s and 70′s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.
I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really liked these shrimp cakes. They are also a great use for a bag of frozen shrimp (defrosted) that you may have hanging around the freezer. Also, you can use panko for all of your . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli
By mlb, on July 16th, 2007%
This recipe is from Food & Wine magazine and is by Bobby Flay. Typically, I’m not big on Flay’s TV personality but this was from a magazine so it’s not like I had to watch him on TV or anything. So, it’s fine. Actually, it was better than fine.
We tried it recently as a possible first course for the reception dinner. Yeah, I think it’s a go — this will be the First Course at Wedding Feast 08 — of course, there will be a vegetarian option for those who don’t eat crab.
But, back to those of us who do — this was so very good. We passed the recipe off to the caterer and they are definitely up for making something like this for us. Hooray!
Now, when . . . → Read More: Reception Starter: Coconut Dungeness Crab Cocktail
By mlb, on May 30th, 2007%
I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.
“Oh!” I thought to myself, “need to buy! Cuuute!”
Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.
I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as . . . → Read More: They Are so Cute — Now What Do I Do with Them?
By mlb, on January 23rd, 2007%
It was a success! It was also our appetizer during Life Aquatic Fest ’07. We snacked on it while watching some Jacques Cousteau. I never really thought I liked calamari, then I had some a few years ago at the Monterey Bay Aquarium — at the restaurant, that is, I didn’t just grab some squid out of the tank or anything. Crunchy coating, tender inside — it was so good. Who knew? Well, lots of people, I suppose.
Now whenever I see calamari on the menu while we are out, I have to get some. The best so far: mbay, Pacific Way Cafe — cumin-dusted!, Jake’s and Iorio.
This is the first time I attempted it at home. Since it was an experiment, I just grabbed a bag of . . . → Read More: The Great Fried Calamari Experiment
