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.
My roomie is from Louisiana so I have these moments in which I just want to sit down with a mason jar of sweet tea and eat some good old finger licking Cajun food. Now I would never dare attempt to make some crawfish or authentic creole cooking, but I wanted to do a quick weeknight homage to a girl from Houma, LA.
P/S I hate okra, but would love a kick a$$ gumbo or jambalaya recipe if any of you NOLA girls would like to hook a Philly girl up. Send to firstname.lastname@example.org and the winner will get posted on the blog and will also be eligible to win a groceries tote!
1/3 cup of half and half (original calls for heavy cream but its healthier this way)
1-2 tbsp. butter (ok seems like a lot but, its delish!)
1 tbsp. flour
1 tbsp. Cajun seasoning
2 tsp. of smoked paprika
2 tsp. of cayenne pepper
1 tbsp. of crushed garlic
1 tsp. of dried parsley flakes
1 tbsp. of fresh lemon juice
1/2 cup of chicken broth (again do the healthier option-low sodium)
On medium to high heat in a non-stick sauté pan create a roux (fancy French word alert: butter & flour mixture). That will be the base and thickening agent for your sauce. Slowly add in the garlic and spices. Once dissolved in the roux, add the liquids (both the half & half, as well as, the chicken broth). Stir the liquids to combine with the roux. Lower heat and toss in diced chicken or shrimp (cooking times will vary but any protein of choice will work. I did 1lb. of shrimp for 2 people) Now add the lemon juice and parsley flakes. Continue stirring, if the sauce is too thin add more roux (make another flour/butter combo). However, once completely mixed & you lower the heat, it should be fairly creamy and not watery. I served over cappellini noodles, but this would be very good over some dirty rice. Oh and I sprinkled with some chopped green onion for a traditional touch!
First of all, if you’ve never seen the movie Slammin’ Salmon with Michael Clark Duncan, please rent it! You’ll die laughing. Now back to the recipe – there’s this little shack of a place in Sag Harbor called The Dock House. Every summer we make a special trip there just for the salmon burgers. They have plenty of other seafood too, but there’s something about those burgers. This summer we haven’t been able to make the trip, so I tried to recreate them myself in the last week we have of this wonderful season. I’m sure The Dock House has a special seasoning they’ll never reveal, but these burgers are damn close.
In a food processor, puree the salmon until smooth. Add in the onion, eggs, mustard, lemon juice, bread crumbs, and the rub. Grill the burgers on each side for about 10 minutes or until brown. You can also pan sear them, or broil them for 15 minutes. While they’re grilling, whip up some homemade tartar sauce for a dollop on top.
The sun is shining, breeze is blowing, I’m grilling salmon burgers…but I forgot the sauce. S**t. I know this has happened to all of you at least once (me, more than I’d like to admit). I’m not one to just up and run to the store, so what did I do? Made my own of course!
I never gave a second thought as to what goes in to tartar sauce, but it’s a lot easier than you think. I’m almost positive you already have all of the ingredients.Plus, I don’t know about you, but I could never use a whole bottle of the stuff before it expires. So the next time you’re cooking and have an “oh, s**t” moment, don’t panic!
1/2 cup mayo (Miracle Whip if you like it really tangy, Hellmann’s if you like it creamier)
1/4 cup sweet pickle relish
1 tsp yellow mustard
1 tsps minced onion (if you don’t have it, don’t worry about it)
2 tsps lemon juice
Mix it all together, and I mean really blend it. Put a dollop on your salmon burger (or fish tacos) and you’ve officially saved yourself a trip to the store.
Ever since Sonia posted the flies and swims recipe, I’ve had cravings for dill. Weird, I know. I’ve never given dill a second thought (why would I?). But it was so refreshing, I want it in all the recipes! So it got me thinking, how hard could it be to make a dill dressing? I got a little “epicurious” and found a simple recipe for it, but my own spin on it is below. It’s the perfect compliment to our kale and quinoa salad (recipe coming soon!).
*Makes about 2 cups of dressing.
1 1/4 cups mayonnaise (please don’t use Miracle Whip. I usually love the stuff but it def doesn’t work for this. Trust me, I tried it with the first batch.)
1/2 cup sour cream
1/3 cup heavy cream
1/3 cup chopped fresh dill
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoons Worcestershire sauce
Whisk the mayo, sour cream, and heavy cream first, then blend in the rest of the ingredients. I stored mine in a cute mason jar so it will last a little longer. And who doesn’t love mason jars these days?!