Blue Lump Crab Cakes

Cakes
9-12 oz Blue Lump Crab
2 tbs Mayo
2 eggs
1/2 c Panko
1/2 c total onion/celery, chopped fine
2 tbs chopped parsley
Seasonings

Sauce
2 tbs Mayo
2 tbs Texas Pete Hot Sauce




Drive to Foremost Seafood and ask for 3/4# of Blue Lump Crab......just kidding, use whatever you can get. 

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Mix all 7 ingredients and lightly mix well being careful not to make mush. 
Add a few teaspoons butter/veg oil/ evoo/ or preferred fat to a medium hot cast iron skillet. Just at the smoke point, add large spoonfuls of crab mixture and flatten slightly with back of spatula. Let cook 4 minutes or just before smoke point and turn carefully. Cook other side 3-4 minutes or just before smoke point. Drain on paper towels and serve over spinach or other greens. 
Stir together the sauce ingredients until thoroughly mixed and drizzle over hot cakes. 
Smile, you're eating like a King. 

Quick and Easy Frittata

1/4 # meat (I pulsed my bacon/sausage mixture with my Ninja)
1/4 onion, finely chopped
1 # greens, finely chopped
3-4 eggs
2 oz cheese (also pulsed)
1 tsp butter
Your favorite iron skillet



 Preheat skillet 3-4 minutes on med-low

Add butter and swirl. 

Add onion and cook till translucent.

Add Bacon/ sausage mixture.

Add greens and cook for a few minutes to reduce.

Add eggs and poke the base all over, but don't stir. 

















Once eggs have a nice base and look 1/2 way done, add cheese.

Place under your preheated broiler, watching the entire time. 

Remove and check for doneness. 

Cheese will brown and bubble and eggs will be done. 

Enjoy!

Russian Borscht

1/2 head of red or green cabbage, shredded
3-4 medium potatoes, diced
3-4 medium beets, whole
1 red onion, diced
1 tomato, diced
1 cup tomato sauce
Salt/ pepper
Sour cream with fresh snipped dill
6 cups beef stock + water for beets

Cover clean beets in water and start to boil. 
After 30-45 minutes beets should be tender. 
Remove from pan and reserve water. 
Allow beets to cool, peel skins, and dice. 
Add stock, beet water, and potatoes. 
Boil until potatoes are tender. 
Add cabbage, onion, and tomato sauce. 
Keep simmering. Season and taste.
Serve hot and top with a dollop of  sour cream.

Easy Frittata

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2 large eggs
1 tbs cream, or variant
1/2 c additions, aka: leftovers
Cooked turkey, purslane, and mushrooms
1/4 c shredded cheese

Pre-heat broiler. 
Crack and mix eggs with a fork using an over-under pattern to lightly fold eggs and cream.
Get an oiled cast iron skillet warm. 
Add eggs and stir, without stopping, until they start to form curds.
Gently shake pan to level out the eggs. 
Add your fillings, purslane, cooked turkey, mushrooms, ect. 
Top with 1/4 c shredded cheese.  and place under broiler, watching very closely. 
Your frittata will "rise and start to brown in a few short minutes. 
Once browned, pull from broiler and serve. 

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Light Shrimp Alfredo with Garden Vegetables

2 tbs olive oil
1 clove garlic, minced
1 medium onion
2 carrots, chopped
2 celery ribs, chopped
1/2 c vegetable stock
2 tbs wheat flour
4 oz Neuftechel cheese
1/2 # large shrimp, peeled/ deveined
3/4 c peas
1 medium zucchini
8 oz grape tomatoes, halved
Salt/ pepper to taste
Chopped Italian parsley
Grated Parmesan cheese

Add olive oil to large pan over medium heat. Add garlic, onion, carrot, and celery. Stir fry until garlic starts to get fragrant.
Add raw shrimps and cook till pink, and just almost done, turning once.
Remove cooked shrimps and set aside.
Sprinkle flour and blend, add stock and turn heat to medium-high.
Add Neuftechel cheese and blend.
Add peas and zucchini and continue to simmer until cheese is blended in.
Add tomatoes
Return shrimps and add 6 oz fettuccine, cooked al dente, to pan.
Blend and serve topped with fresh parsley and grated Parmesan cheese.

Rosemary Seafood Chowder

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2 tbs Rosemary butter
3/4 c chopped carrots
3/4 c chopped celery
3/4 c chopped onion
1/2 c chopped red pepper
2 c vegetable stock
3 c chopped potatoes
pinch salt/ pepper
3/4 c half n half
1/2 # chopped raw shrimp
1/2 # cod fillets
1/2 # clams in juice
1/2 # oysters
1 tsp corn starch

Add butter and veggies to pan on medium heat. Saute until soft and translucent. Add vegetable stock and potatoes and turn to medium high to boil. Once boiling, reduce heat to medium low and simmer for 10-12 minutes. Mix half n half and corn starch and set aside. Take a potato masher and roughly mash 30% or so then add seafood. Under lid, let simmer on low for 5-7 minutes. Remove lid, stir, season, and add half n half/ cornstarch mix. Stir in and enjoy. 

Zucchini and Summer Squash Lasagna

Layer thin slices of summer
vegetables, cut with a mandolin slicer, with homemade sauce, mushrooms, garlic, and a 1 cup mixture of ricotta cheese, cottage cheese with 1-2 beaten eggs. Layer all and add to 400* oven for 1-1/2 hrs. Top with mozzarella cheese and pop back in the oven for 10 more minutes or until cheese is bubbly.