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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 breadcrumbs here, but personally, I kind of like to save my panko for breading-type applications and use regular, plain . . . → 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 I prepared this at home, I made about a 1/6 of the recipe as listed below, since it was . . . → 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 it did seem a little strong. But — by the middle of the meal, jwa and . . . → 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 frozen rings at Trader Joe’s. Next time, since this attempt worked so well, I will go all out and . . . → Read More: The Great Fried Calamari Experiment
By mlb, on September 24th, 2006%
I’ll start with the cheese ball, as that is usually the best place to begin. I have been telling my mom about the awesomeness of this cheeseball for about a year now, when I first made it last year before the holidays. This outing in Montana was the perfect opportunity to share in its greatness.
My aunt, who doesn’t even like tomatoes, ate as much as everyone else.
Also, it looked much prettier than the title picture above. That’s all that was left from the trip, the picture taken after the poor cheeseball had been in a cooler for 11.25 hours on the drive home. We put him to good use back in Portland.
Unfortunately, I did not take pictures of the cheeseball-making. Therefore, I will intersperse this post with pictures from the trip.
The Best Cheeseball Ever
Based on Paula Deen’s Pesto Cheese Blossom recipe
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) . . . → Read More: The Awesome Cheeseball of Montana
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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