Wednesday, January 9, 2013

NYE 2013

Vance and I had toyed with the idea of going away for New Year's - and after much thinking...we decided to just stay home. relax. do nothing. it was wonderful.
We did (obviously) eat well. For New Year's Eve we had a nice salad to start and then crab cakes, roasted brussels and potatoes rosti
Adpated from Ina Garten's recipe - these crab cakes were delicious.
1 small onion, diced
2-3 small celery stalks, diced
 red bell pepper, diced
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon capers, drained
few dashes of Tabasco (depending on how much spice you like)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
S&P to taste
For frying - 3 tablespoons butter and 1/4 cup olive oil

Place onion, celery, bell pepper, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes (cook in a bit of butter and EVOO). Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot with tartar sauce.
Potatoes rosti is a Christmas Eve tradition for the Clark's. It is simple and delicious. Just boil peeled, quartered potatoes, drain and allow to cool for a bit. Shred the potatoes and assemble in Pammed saute pan. Press the shredded potato into the pan and place something on top to act as a weight (typically a small plate with the tea kettle on top). Keep pan on medium-low heat and allow to cook for about 15-20 minutes. Flip the pan onto a plate and slice like a pan. One side golden, one side soft and delicious!
Bing Crosby Cherry Salad
Pit about a cup of fresh cherries and poach in 1/2 cup of Port wine until soft. Reserve wine.  Assemble salad on chilled plates; mixed lettuces, cherries, roasted purple onion, goat cheese, S&P. 
To make the dressing, dice a shallot and in a blender, mix reserved wine, 1/3 cup EVOO, 1/4 cup red wine vinegar. Add S&P to taste.

No comments:

Post a Comment