Adolfo’s Crab and Corn Cannelloni 


Adolfo’s Crab and Corn Cannelloni

Adolfo’s on Frenchmen Street is one of our favorite restaurants in New Orleans. Here’s the recipe for their famous cannelloni appetizer we found on Nola.com thanks to an interview with Doug MacCash. 

Ingredients 

Can of creamed corn
1 tbsp minced garlic
2 tbsp butter
6 heads of garlic
small container of la crab claw meat
package of italian sheedded cheese
1 cup of half and half
fresh lasgana sheets
1 cup breadcrumbs
1/2 jar marinara sauce

Directions: http://videos.nola.com/times-picayune/2011/09/the_secret_behind_the_crab_can.html

Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

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Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

We decided to forgo Easter brunch in the Quarter, and take a stab at making something fancy at home. Although we missed Chris Owens Easter parade this year, we enjoyed brunch in the comfort of our front porch, relaxing with great company and bottomless mimosas. 

Blue Crab Cake Eggs Benedict 

Ingredients:

3 eggs

1 tbsp olive oil

1 1/2 tsp white vinegar

1 tbsp salt

Fresh crab cakes from Whole Foods

Fried Green Tomatoes (see recipe below)

Jalapeno Hollandaise (see recipe below)

Directions:

Preheat over to 350 degrees

Spray baking sheet with oil

Place crab cakes in over or 15  minutes

 

Poached Egg Directions:

Poached eggs are a particular challenge. Follow this recipe, and you will actually get perfect poached eggs, reliably.

Before you do anything, you’ll need to pass your eggs through a fine mesh filter. Crack an egg over a cup or mug into a mesh filter, and let it sit for a few minutes. The least dense part of the egg white will drip through, leaving only the more dense egg white behind. Pour out the loose white after a few minutes and transfer the egg left behind in the mesh filter to the cup/mug. Repeat this process for the remaining number of eggs.

Use a medium sized saucepan and fill it with enough water to cover the eggs. This is about 3 inches of water and for three eggs amounts to about a quart of water. To this amount of water, add the white vinegar and salt, and bring the water to a boil. The purpose of the vinegar is to help keep the whites of the eggs together, and the purpose of the salt is to give a bit of flavor and egg buoyancy.

Once the water has started boiling, turn the heat down to a low-medium, about a 3-4 on a scale of 10. Carefully tip the eggs from the cups into the water, but watch your velocity. Too quick and the yolk could break, too slow and the whites could break. Be confident, and that’s the right speed.

Let the eggs poach for 3 minutes. At about this time, the eggs should start to float up from the bottom. This means they are done. Scoop them out with a slotted spoon and enjoy your perfectly poached eggs.

 

Crab cake directions:

Heat olive oil in pan over medium heat. Place crab cakes in pan and cool until browned on both sides.

Plate crab cakes. Top with fried green tomatoes. Carefully place poached egg on top. Drizzle with jalapeno hollandaise.

 

Fried Green Tomatoes

INGREDIENTS

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Jalapeno Hollandaise

1 jalapeno
2 egg yolks
1/2 stick butter melted
juice of half a lemon
1/4 t seasoning salt
4 T hot water
pepper to taste

De-seed the jalapeno and add to a small food processor along with the yolks, lemon juice and salt and pepper. Pulse until well combined. Melt the butter and add this to the food processor and combine all ingredients until creamy and thick.

Seafood Gumbo

image Poppy Tooker’s Seafood Gumbo Scott and I stopped by the Crescent City Farmers Market at the American Can Company last week but because we didn’t get there till 6pm, most of the vendors were closing up shop. As we were walking out, a woman with a bunch of zip lock bags asked if we wanted gumbo crabs…for free. I felt the universe was challenging me to revisit a dish I had so poorly executed in the past. I thanked her and took a bag of crabs. With the help of Poppy Tooker’s recipe, this yankee made right with the gumbo gods. Thanks Poppy!

Ingredients:

1/2 cup oil 1 cup flour 4 gumbo crabs 16 ounces crab claw meat 2 pounds shrimp 1 onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 2 pounds okra, sliced 1/4 inch oil for frying okra 1 1-pound can crushed tomatoes 1 gallon shrimp stock 1 clove garlic 2 teaspoon thyme 1 bay leaf 1 bunch green onions Crystal Hot Sauce to taste

Method of Preparation:

  1. Peel shrimp and combine peels, onion skins and tops in a stock pot. Cover with water and boil for 20 minutes.
  2. Strain and reserve.
  3. Fry okra in very hot oil until lightly browned (or roast).
  4. Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
  5. Ten minutes before serving add shrimp, crab meat, and green onions. Add Crystal Hot Sauce and salt as needed. Serve on top of cooked rice.

– See more at: http://www.louisianatravel.com/culinary/poppy-tookers-seafood-gumbo-recipe#sthash.EiOujXaK.dpuf

Guilt-Free Cajun Crab Cake Benedict

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Guilt-Free Cajun Crab Cake Benedict

I’ve decided to try a  new diet called the 5:2 Fast Diet.  Basically, you fast (eat under 500 calories) for 2 days of the week and eat normally for the other 5. I was craving Eggs Benedict and although it was not one of my “fast days,” I knew I would feel guilty eating so much butter. I found a recipe online using yogurt instead and it was delicious. Scott added a little bit of Curry powder to his a really enjoyed it. I recommend it even if you aren’t counting calories!

Serving: For 2

Guilt-Free Hollandaise Sauce

Ingredients

1 cup low-fat plain yogurt, plain
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh chives
1 tsp of Tony Chachere’s
1 cup of frozen Southern Style Hashbrowns
2 frozen Cajun Crab Cakes
2 eggs

Directions:

1 Use double boiler or like me – place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
2 Beat yogurt, lemon juice, egg yolks well
3 Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
4 Remove from heat and stir in salt, mustard, pepper and Tony’s and chives.

Top baked country hashbrown potatoes with baked Cajun Crab Cake (follow baking instructions on package) and poached egg. Top with Guilt-Free Hollandaise.

Inspired by: <a href=”http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback”>http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback</a&gt;

Mouthfools Sushi Rolls

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Mouthfools Sushi Rolls

Ingredients:

Sushi rice
Salmon
Salmon roe
Avocado
Crab salad
Cucumber
Jalapeno
Wasabi
Seaweed paper

Directions:

Prepare your sushi rice and prep the remaining ingredients by cutting them into strips. Toast the seaweed paper and cover it with a layer of rice and roe. Flip it over, cover the shiny side of the paper with the remaining ingredients in a line down the center. Using a bamboo mat preferably, roll it on up. (This can be difficult and involve great gnashing of teeth.)

Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice

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Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice

Bulgogi
Ingredients

1 pound rib-eye or sirloin steak
1/3 cup soy sauce
3 Tbs sugar
1 Tb sesame oil (or olive oil)
3 cloves garlic (minced)
1/2 an onion (diced or sliced)
1/4 tsp red pepper flakes
Additional options: green onions, ginger, sesame seeds

Directions

Slice the meat very thin, across the grain. This is easier done with the meat partially frozen. Prepare the marinade with the remaining ingredients and massage the meat in it to cover it all. Let the meat marinade in the fridge for at least an hour.

When ready to cook the meat, lay it in a pan with the marinade poured over it and broil till done to your liking. (Around 5-10 minutes)

Recipe used: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/

Crab Rangoon
Ingredients
Makes 10 Crab Rangoon

1 clove garlic, minced

1/4 (8 ounce) package cream cheese

1/4 (6 ounce) can crabmeat, drained and flaked

1/2 green onion with tops, thinly sliced

1/2 teaspoon Worcestershire sauce

1/8 teaspoon light soy sauce

10 wonton wrappers

1 cup vegetable oil

Directions

Heat vegetable oil in wok. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.

Drop in hot oil and turn after 30 seconds. Cook until lightly brown. Serve with sweet and sour sauce.

Inspired by: http://allrecipes.com/Recipe/Crab-Rangoon/?scale=2&ismetric=0

Sweet and Sour Sauce
Ingredients
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce

Directions

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Reduce to thicken.

Inspired by: http://chinesefood.about.com/od/sauces/r/sweetandsour.htm

Garlic Asparagus Chow Mein
Ingredients
10 stalks of asparagus
Olive oil
1/2 tbsp of Sriracha sauce
1 tsp soy sauce
Fresh ground pepper
Simply Asia Szechwan Garlic Chow Mein Quick Noodles

Directions
Trim ends of asparagus and coat with oil, sriracha, soy sauce, and peper. Roast in oven at 425 degrees for 8 minutes. Prepare noodles according to directions on box. Chop cooked asparagus and toss with noodles.