2023 Recipes

FOR THE CRAB CAKES

• Line a baking sheet with aluminum foil for easy clean-up.
• Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
• Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

FOR THE QUICK TARTAR SAUCE

• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

• To make onions: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onions, and sauté until fully softened and just beginning to color, about 10 minutes. Remove from pan and set aside.
• To make potatoes: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they are just shy of being fully tender, about 20 minutes. Add more oil as needed to keep from sticking. Season to taste with salt and about 1/2 teaspoon cumin. Set aside.
• To make sweet potatoes: Repeat the same process as with the red potatoes (the cooking time may be slightly different).
• To make broccoli: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the broccoli and sauté, stirring occasionally, until crisp-tender, about 5 minutes. Set aside.
• To make kale: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the kale (you may have to do this in batches as it cooks down), and sauté until softened, about 5 to 10 minutes.
• To make beans: Season to taste with about 1 tablespoon cumin, and salt as needed (if the beans are canned, they will probably be salty enough).
• To assemble burritos: Wrap 10 tortillas in a clean dish towel, and microwave until softened and pliable, about 1 1/2 minutes (this allows you to roll them without the cracking). If you don’t have a microwave, you can soften them one by one by placing them in a hot skillet for a few seconds per side, or heating the bundle in a steamer basket above simmering water. Keep the tortillas wrapped until you’re using them.
• Remove a tortilla from the dish towel. If you have the counter space, you can build several burritos at once, assembly-line style, or just stuff them one by one. The filling composition can vary depending upon your taste. (Brian Granse uses about 2 tablespoons each of beans, potatoes and sweet potatoes, and about 1 tablespoon each of the other ingredients, including the cilantro and cheese.) The first burrito will help you figure out how much you can stuff in each tortilla and still be able to roll it. Take your filled tortillas, nudge the pile of filling toward one side (you can pull up the opposite end of the tortilla to shape it more into a line), then tuck the sides and begin to roll it tightly, tucking in as needed. Place the assembled burrito on a tray, seam side down. Repeat until all the burritos have been assembled.
• To prepare for the freezer, place a burrito, seam side down, diagonally on the shiny side of one of your prepared squares of freezer paper. Fold in the sides, then roll to encase the burrito in the freezer paper (using much the same technique used to wrap the burrito). Seal with tape, and place in the freezer.

• Wash clams, discarding any opened ones. Set aside. Melt butter in a large soup pot. Add olive oil, onion, and garlic; cook over medium heat, stirring constantly, for 5 minutes or until onion is tender. Stir in tomatoes, sauce, salt and peppers and cook for 3 minutes, stirring constantly. Add chicken broth. Bring to a boil; reduce heat and simmer for 30 to 45 minutes, stirring occasionally.
• Stir in clams, fish and sea scallops. Cook 3 to 4 minutes, stirring occasionally. Clams should open during cooking; discard any unopened shells. Serve immediately. Makes 3 quarts.

• Combine 1 TBSP sugar & lemon peel in a small cup
• Sift flour, sugar, baking powder and salt in medium bowl
• Combine eggs, milk and butter in a small bowl; add all at once to dry ingredients
• Stir quickly and lightly until fluid is absorbed; fold in blueberries
• Spoon into greased muffin tin; sprinkle lemon/sugar mixture over batter.
• Bake at 425 for 20 minutes or until lightly brown. (in our gas oven we bake at 415 for 18 minutes)

• Preheat oven to 425°. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.
• Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.
• Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.
• Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.