Wednesday, August 11, 2010



A LIGHT SUMMER MEAL


Sometimes the best meals are the simplest and easiest to make... just fresh ingredients paired right.
An ensalada caprese is delicious when your ingredients are fresh. And since it's tomato season, its the perfect time to make this salad.
Tomato, mozzarella, pesto. Stack 'em!

To make the pesto... take a bunch of basil (abt 1.5 cups), 1/2 cup of olive oil, 2 minced garlic cloves, 1/3 cup pine nuts and 1 fresh squeezed lemon. Blend it up in a food processor and add a sprinkle of parm cheese and some salt and pepper to taste.







Then simply line up the tomato and mozzarella slices, adding a teaspoon of pesto on top of each mozzarella slice. You can also add a sprinkle of salt and cracked pepper over the top. Add a couple of basil leaves for garnish if you're feeling extra fancy!




GOLDEN CRAB CAKES


Sometimes I think anything coated in breadcrumbs and fried would taste good. Actually fried breadcrumbs alone are pretty damn delicious...


These crab cakes are really easy to make. You can add or subtract veggies based on what you have at home. I like corn, red pepper, celery and onion just because they make for really nice color.


So, to make the crabcakes... chop up the 2 celery stalks, 1/2 yellow onion, and 1 red pepper and add to a small can of crab(abt 1 lb). Mix in a couple of tablespoons of mayo, 1 freshly squeezed lemon, several dashes of soy sauce and 1-2 tspns Dijon mustard. Add in 1 egg so that the mixture sticks together.


Now, Sprinkle on the breadcrumbs (I used the regular Italian seasoning kind, abt 3/4 cup).

Begin forming crab cakes to any size you like. Coat the outer part of the cakes once more in breadcrumbs, and place in hot oil.


Fry until golden brownish (abt 5 min) and place on a paper towel to rid any excess oil.