Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)
1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
1/2 cup mayo
1/4 cup grated parmesan
3 tbsp. minced green onions (use both green & white, don’t discriminate)
2 large cloves of garlic, minced
2 tablespoons of lemon juice
2 tsp. Worcestershire sauce
salt, pepper, and hot sauce to taste
1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
Optional: I sprinkled some shredded Mexican cheese as a layer on top
Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.
Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.
I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!
1 slice Mortadella
1 stick/ thin wedge of fontina
1 tbsp. of crushed pistachio
1 tbsp. of fig jam
Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.
1 Whole wheat wrap
1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.
This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.
Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!
Listen, just because this is the 3rd drink post and 2nd consecutive one, doesn’t mean we are saying food isn’t important or that we all need to go on some liquid diet. Although, as hot as this summer is supposed to be…I am not opposed to it at all! Anyway, like many of my post grad peers I swore off tequila after college. Sure I developed a taste for some of the good stuff, but it still wasn’t my drink of choice. (Sidebar Jess and I are both huge café patron fans by the way. what’s not to love? espresso-yum, good alcohol-yum) Ok ok back to tequila in general and its redeeming qualities… As I was saying, if not consumed in copious amounts and as a shooter, it’s not half bad. I even found myself enjoying a tequila tasting with coworkers, sampling various flights of chocolate and chili undertones. So much so, that a colleague of mine even gave me a bottle of some very nice tequila for Christmas. Now what to do with it…I don’t particularly love margaritas or want to waste the time cleaning my blender so I just let it sit on bar for months until I was at my cousin’s and had this lovely little refreshing gem of a cocktail. Boy, I knew drinking and good taste ran in the family, but I was so pleasantly surprised by this drink that it became my poison of choice all summer long.
4 ounces ginger beer
2 ounces lime juice
1 1/2 ounces tequila (She used patron silver, but any good quality tequila will work. It can be the gold stuff too, just please no Jose, cringe).
1/2 ounce simple syrup (feel free to leave out, some people just need a little sweet to counterbalance the bold ginger & lime flavors, I do without it).
fresh limes for garnish
coarse salt for the rim (this isn’t just to look fancy, the salt compliments the ginger beer well).
The key to make these super delicious is to use frosty glasses! So a few hours (or the night) before, stick your glasses in the freezer. Before serving, rim the edge of the glass with a lime slice and then dip it in coarse salt to coat. Fill the glass with just a few ice cubes. Add the ginger beer, lime juice, tequila, and simple syrup to a shaker with ice and gently shake (you don’t want to lose the fizz of the ginger beer so one quick stir or shake is more than enough) to combine. Pour over ice and add to the glass an extra lime wedge for show. P/S we are not responsible for any hangovers these may cause, because it will be very hard to just have one!