Sauteed Spinach with Garlic

Spinach Sauteed with Garlic

(Serves 4)

Ingredients:

1 pound baby spinach

4 cloves fresh garlic, diced

½ tablespoon garlic powder

½ tablespoon onion powder

3-4 tablespoons olive oil

Directions:

    In a large frying pan heat up 2 tablespoons of oil. Lightly brown the garlic on medium heat. Add the spinach (in two bunches, until the first bunch cooks down enough to fit the second half in the pan) and toss together. Add the garlic powder and onion powder and more oil as needed. Continue to toss until all the leaves are wilted down. Move to a bowl to serve. Drain if necessary.

Crispy Oven Fish Fry

Crispy Oven Fish Fry

Ingredients:

4 Tablespoons butter

2 cups panko breadcrumbs
2 teaspoons Old Bay Seasoning

2 teaspoons granulated onion (preferred)

2 teaspoons granulatedgarlic (preferred)

Zest of one lemon or lime

2 tablespoons chopped thyme leaves (optional)

2 tablespoons finely chopped chives (optional)

1 ½ - 2 pounds cod, cut from the thickest part of the filets, into 8 rectangular pieces

salt

2 extra large egg whites, beaten to frothy

Directions:

Heat the oven to 400 degrees

Melt 4 tablespoons of butter. Put the bread crumbs in a shallow dish and pour the butter over them. Add the Old Bay, onion, garlic, zest, thyme, and chives and toss to combine.

Clean and pat dry the fish, season lightly with salt to taste. Coat the fish with the egg whites, then press in the breadcrumb mixture to coat them evenly. Arrange them evenly on a baking rack (the rack is important to the success).

Bake on center rack of the oven until fish is white and flaky and the crumbs are golden brown, about 20 minutes. Serve with lemon juice to taste.

Pesto Sauce

Pesto Sauce

Ingredients:

3 cups Basil leaves (or spinach)

¾ cups olive oil

2-3 cloves garlic

3 tablespoons pine nuts (or walnuts)

¾ cup Parmesan or Romano cheese, grated

4 tablespoons butter, softened

Directions:

1.     Wash basil leaves and pat dry.

2.     Place in a food processor or blender.

3.     Add olive oil, garlic, nuts, and cheese.

4.     Process with short on/off bursts, scraping down sides with a spatula until mixture is smooth

5.     Cut butter into pieces and add to mix. Process until incorporated.

6.     Warm on stove or in microwave and serve over pasta (fettucini or linguini).

!!!! We have used spinach and/or arugula instead of basil, and recently a cup of each, which was superb!!!

Also you can substitute pecans or walnuts instead of the pine nuts, which are VERY expensive now for some reason!!!!!!

** Thanks Anthony Borrelli!!!!!

Crab Cakes

Crab Cakes

Ingredients:

1/3 cup Mayonnaise

2 eggs, beaten

1 tablespoon Dijon mustard

2 teaspoons Old Bay seasoning

1 tablespoon Worcestershire sauce

½ pound lump crabmeat (I get it at Costco, very good)

½ pound uncooked large (31-40 count) shrimp, chopped

1 red bell pepper, chopped

5-6 sun dried tomatoes, chopped (if they come in oil, rinse it off)

¾ cup breadcrumbs (seasoned or plain, your preference)

1-2 tablespoons olive oil

Directions:

Pre-heat the oven to 350F.

   Combine the first five ingredients with a whisk until smooth.

Add the shrimp, crabmeat, bell pepper, and sun-dried tomatoes and fold in until well blended.

Finally, add the breadcrumbs and mix until even. You may want to add more or less, depending how “wet” you want the cakes. Form into patties about 3” round by ¾” thick. You should get around 10-12 cakes. 

    Heat the olive oil in a large non-stick skillet on medium high. Brown the cakes in batches on both sides, about 3 minutes per side.

    Move them to a baking sheet (spray lightly with cooking spray first) and bake for 8-10 minutes. Serve with fresh lemon juice and horseradish sauce (Boars Head rocks!).

Notes:

1. Of course, fresh crabs are best, but the season is too short. 

2. I make them with 100% crabmeat sometimes when I'm in the mood.

3. I've made them with a layer of panko on the outside also. Awesome!!
4. I am now making them with a beautiful remoulade sauce I found the   
    recipe for. I am posting that as a separate recipe

Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

Ingredients:

8 slices bacon

2 lbs. Cubed Butternut Squash (One good size squash)

1 ½ lbs. cubed sweet potatoes (3 good size ones)

1 medium onion, chopped

1 carrot, thinly sliced

4-5 cloves garlic, diced

1 ½ tablespoons diced sage

2 teaspoons nutmeg

1 ½ tablespoons salt

1 tablespoon pepper

2 tablespoons sugar

6 cups low sodium chicken broth

1 ½ cups heavy cream

Directions:

    In a deep soup pot, cook the bacon to well done and remove with a slotted spoon to a plate with paper towels.  Crumble the bacon.

    To the rendered drippings, add the butternut squash and sweet potatoes and cook on medium-high heat until they start browning and get soft, about 7 minutes. I usually split the bacon into the pot and a large fry pan, cook the squash in one after the bacon, and the sweet potatoes in the other, then add them together after they soften. It's easier.   

    Add in the onion, carrot, bacon, garlic, sage, nutmeg, salt, pepper, and sugar. Cook for another 4-6 minutes.

     Puree the mix using an immersion blender or a food processor. If you use a food processor, you may have to do it in batches. 

    Add the chicken broth and heavy cream and stir in until you reach a smooth consistency.

   Simmer on low heat for 20 minutes, making adjustments with salt and/or sugar according to taste. Some folks like to garnish with parsley, diced green onions, and/or a drizzle of heavy cream.

    Serve with sliced baguette.