Monthly Archives: February 2015

Gina’s Succulent Crab Cakes

Gina’s Succulent Crab Cakes 

Crabcakes2015 009

Mise en Place

Crabcakes2015 010

Sweating the veggies

Crabcakes2015 012

Mixing all the ingredients

Crabcakes2015 013

Made patties

Crabcakes2015 015

Pan-frying

Crabcakes2015 021

Crabcakes2015 019

Voila!

Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight.  Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes.  My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4

Ingredients:

  • 2 lbs. ( 2  -16 oz containers) lump crabmeat
  • 2 cups seasoned breadcrumbs
  • 2 tsp. Worcestershire sauce
  • 2 tsp. stoneground mustard
  • 2 tsp. Creole seasoning
  • Sprinkle of garlic powder
  • 4 eggs
  • 1/2 cup flat leave parsley, chopped
  • 1/2 red bell peppers, diced
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
  • Freshly ground pepper

 Preparation: 

1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Wine suggestion: Gavi, a beautiful Italian white.

Bon Appetit from Gina’s Kitchen!

 

Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub

Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub

IMG_2640

IMG_2657

IMG_2648

 

IMG_2654

My son Peter-John and his friends recently went on a fishing trip off Islamorada, in the Upper Keys. They had a blast, and caught tons of Mahi-Mahi, which is a rarity, this time of year. I made it tonight using Kouzounas Kitchen Mediterranean Seafood Salt Rub. It came out unbelievably delicious, with a beautiful golden brown color. It was moist and packed with all sorts of amazing flavors. My family and I went crazy over it. We could not stop raving about the freshness of the fish, and its scrumptious taste.

I am so happy to share this recipe with you because I used this blend of spices that is well-balanced and full of fragrance. It worked beautifully with the fish.

Ingredients:

– 1.5 lb. of freshly-caught Mahi-Mahi (or store-bought) Approx.
– 1/2 cup of whole-wheat flour
–   2 tsp. of Kouzouna’s Mediterranean Seafood Salt Rub
– 4 tbsp. olive oil
– 1 tbsp. of un-salted butter
-Salt to taste (may not be necessary depends on your sodium diet intake)

You will do this in 2 batches, unless you are making less than what the recipe calls for.

Serves: 3-4 Degree of difficulty:  Easy

Preparation:

1) Mix the flour and the spice together. Set aside. Lightly season fish with salt and drench in the flour mixture. Shake excess flour off.  Sprinkle a little more spice, to taste.

2) Over medium-high heat, heat 2 tbsp. olive oil with 1/2 tbs. butter, once the butter is melted and pan is hot enough, pan fry the fish for about 3 minutes on one side, and 2 minutes on the other side. Always start with the pretty side of fish down. Repeat this process, if necessary.

I served the fish with homemade pickled red onions, roasted sweet potatoes and a nice wedge salad.

Disclosure: KOUZOUNA’S KITCHEN DID NOT PAY ME TO USE THEIR PRODUCT. I am sharing this recipe because my family and I are very happy with this dish. I highly recommend this spice for all your seafood dishes.

Bon Appetit from Gina’s Kitchen!

PJ with a Mahi-Mahi

PJ fishing off Islamorada

This is not “fish” story! I got the picture to prove it….

 

 

Middle Eastern Couscous with Clams & Scallops

IMG_2244

Mise en Place

 

IMG_2247

Clams and scallops

 

IMG_2253

Onions and garlic sautéing in olive oil

 

IMG_2254

Simmering

 

Middle Eastern Couscous With Clams & Scallops. This is an adaptation of Doreen Colondres’s culinary creation from La Cocina No Muerde, which translates, The Kitchen Doesn’t Bite. Doreen is a celebrity chef, of Puerto Rican descent, and is very proud of her heritage.  She has appeared in many television shows across the globe. Doreen is often featured on the widely popular morning show, Despierta America, which can be seen on the Latin channel, Univision.  I had the pleasure of meeting her in a wine class, and have kept in touch ever since.  Despite her busy schedule, she found the time to make me and our circle of friends, this delicious dish. She inspired me to recreate it in My Kitchen.

Servings: 6-8  Difficulty:  Easy – Medium

Ingredients:

  • 1 lb. Middle Eastern Couscous, can be found at your local grocery, or specialty stores.
  •  3 tbsp. olive oil
  • 1 small red onion, sliced
  •  4-6 garlic cloves, chopped
  • 1/2 pint grape tomatoes
  • 1.5 tsp. paprika
  • 4 cups chicken broth, low sodium
  • 1/2 cup of dry white wine
  • Salt & pepper to taste
  • 18 cherrystone clams *
  • 1/2 lb. bay scallops
  • Parsley for garnish

Preparation:

1) In a large skillet, on medium-high heat, heat up the olive oil. Sautee’ the onions for couple minutes, then the garlic for 1 minute.  Add tomatoes, cook for 2 minutes. (If you have time, you can roast the tomatoes in the oven with olive oil to obtain a nice caramelization, prior to using them in this dish).

2) Deglaze with the wine, 1-2 minutes. Drop in the couscous, stir and cook for 2 minutes, add paprika, salt & pepper. Pour chicken broth, bring to a boil, then reduce heat to low. Simmer for about 10 minutes, stir occasionally.

3) Add clams and scallops. Cover and simmer for an additional 10 minutes. It should come out moist, just like you see it in the featured picture. Plate it and sprinkle the parsley on top. This is an amazing dish that is sure to please all seafood lovers.

* I prefer using the little neck clams, as they are tastier, but my grocery store didn’t carry them that day. Use two dozen of them, since they are smaller.

The variety of white wines you can use to pair with this dish is endless. I recommend a Vinho Verde or a nice white Rioja. The choice is yours, just make sure the wine is nicely chilled.

IMG_2257

Voila!

Bon Appetit from Gina’s Kitchen!
Recipe inspired by: Doreen Colondres
Recreated by: FoodieWineLover
Pictures taken by : FoodieWineLover

FoodiewineloverDec2014 052 white Rioja

My wine suggestion. We had it at a Spanish wine tasting, and it was amazingly elegant.

 

 

 

 

 

 

 

 

%d bloggers like this: