La Platicona Habla: Tastes, Passions and Pursuits

I realize I've been ignoring you all of late, but there have been many preoccupations in my life of late. But, now that I am at liberty to do so, I give you the crabby patty post (ever see Spongebob?)

There is nothing more awful and unsatisfactory than ordering a crabcake and getting a lump of fried bread crumbs with a little bit of imitation crab thrown into the mix. I promise, these crabcakes will be meaty, tasty, and have your guests salivating for more.

To being, lets talk ingredients. I used a large can of pulled lump crab meat from my grocer's seafood counter. These cans are large and usually refridgerated because they are perishable otherwise. I went to Safeway and found the exact same can of crab meat for $10.99 that was selling for $14.99 at Whole Foods (my favorite but often overpriced market). So that is that on crab meat.
Now, the aioli should be made fresh. I've posted a recipe already for it before, and I suggest you make this aioli, but add minced chipotle peppers after the mixing job is over for extra zest. The fresh aioli is far superior than mayo and chipotle peppers mixed together.

You will need:

- 1 large can of pulled lump crab meat
- 1/2 lb of small bay scallops
- 4 shrimp, deveined and without the shell
- 1 egg
- 3/4 c bread crumbs for mixture + 1 c for dipping
- 1 lemon
- 1/4 c minced Italian Parsley
- 1/2 c diced red and yellow (or green) bell peppers
- 1/2 c minced onions (white)
- 1 minced jalapeno pepper
- 4 cloves of minced garlic
- salt and pepper to taste
- olive oil for frying, and a hot skillet (preferably a castiron pan)

Step One: In a blender or food processor, add juiced lemon, bay scallops, and shrimp. The mixture is the paste or binder for the crab meat. Remove and put in a large mixing bowl.

Step Two: Add crab, vegetables, salt, peppers, parsley, egg, and breadcrumbs. Mix with a wooden spoon until well combined with the scallop/shrimp paste. The consistency should be that of a wet cookie dough.

Step Three: Allow 1/2 inch of olive oil to slowly heat in a heavy bottomed frying pan on medium or medium-low heat (depending on your stovetop), don't let this smoke! Form 1/2 c servings of the crab mixture in your hand to make a patty and "dip" each side into the extra breadcrumbs to form a good thin crust. You can make them bigger, but you need to be aware that if they are bigger, it takes longer to cook and may end up being burnt if they sit too long over the heat.
Place the patties in the frying pan and press each down slightly with a spatula. Cook each side with a lid on the pan if it spattering, for 5-8 minutes. The patties should be golden brown. Carefully flip each patty and complete cooking.
Remove from heat and drain on paper towels. Serve with a side salad and some delicious chipotle aioli. I like eating this in the winter when the shellfish is the freshest. Mmmm.

Labels: crab, fish, patties, seafood

I love to eat mashed potatoes, but often times I get carried away and I end up boiling too many potatoes. I usually leave these sad, naked little tubers in the refrigerator and never look at them again until they need to be tossed into the rubbish bin. So, to avoid another tragic execution I decided to put some leftover potatoes to work as faux potato latkes. The "refried" critters are a great side dish or snack and complement a soup, or go well with fried eggs (mmm).

You will need:

- 2 cups of leftover mashed potatoes
- 2 eggs, well blended
- handful of chopped Italian parsley
- handful of finely diced onions (red or green)
- 2 cloves of minced garlic
- oil for frying and a good frying pan (cast iron works best)

Step One: Mix the potatoes and half the egg mixture together to form a sticky consistency. Use a potato masher or fork to do this as an electric blender will make the mixture too liquidy. Add the remaining egg mixture if consistency is too dry and patties will not form in your hand. Add the parsley, onions, garlic, and mix well.

Step Two: In a cast iron pan, place enough vegetable oil in the pan to rise 1/2 inch. Heat this oil over medium heat for 5 minutes.

Step Three: Form small handfuls of the potato mixture in your hand to make patties. Fry the patties in the oil for 2 minutes on each side or until golden brown. Remove and drain on a plate lined with paper towels.

Consider adding things to these patties to make them hardier, such as peas or diced carrots. There are also several herbs and spices that can make these potato patties more savory, so experiment away.

Labels: eggs, patties, potato

Summer corn is a sweet sugary luxury coming to a grocery store near you. I found this recipe in an old Joy of Cooking for Vegetarians cookbook and it did not disappoint. I give the recipe 5 stars and highly recommend it for BBQ's, kids, and as a snack or appetizer. The key to this recipe is to use FRESH summer corn off the cob, you MAY NOT use canned or frozen corn here, and winter corn varieties will taste starchy and unsweet.

You will need:
- 5 fresh ears of sweet summer corn;
- 2 eggs with yolks and whites separated;
- salt & pepper to taste;
- 1 tbsp sugar;
- 2 tbsp flour;
- 2 tbsp butter or olive oil to cook.

Step one: Take those ears and cut off the kernels of corn using a knife. Chop up the pile of corn with a knife until some of the jucies are released.

Step Two: Combine the corn, flour, sugar, salt & pepper in a bowl until well mixed. Add the 2 egg yolks slightly beaten into the mixture. Set aside.

Step Three: In a mixing bowl, whip the egg whites until they are very stiff and bright white. This takes about 4-6 minutes to do with an electric mixer. Fold in the corn mixture.

Step Four: Dollop the batter into a hot skillet with 2 tbsp of olive oil or butter on medium-high heat. Reduce heat after 1 minute to medium and finish cooking until light brown, about 2 minutes. Flip once and finish cooking off other side for another 2 minutes or until golden. Serve hot with a side of red chile and beans for a yummy meal or snack.

The corn pancake or gordita-like patty goes great with a queso fresco too. I really like the crunchy texture of the corn kernels and the light unobtrusive flavor of the batter that holds these golden kernels of fresh corn together.

Labels: corn, patties

Whether you are cooking in your dorm room or setting a table with your finest china, a good dinner party begins with good food. I played host many times in my college dorm kitchen and am confident that you fare better times with conveniences such as a microwave, freezer, fridge larger than a cooler, and a dishwasher. I went without all these things and managed to serve up quite a feast with a small range gas stove and 4 pans (one large stock pot, 1 medium sauce pot, 2 sautee pans). Should you like to play host/ess, I suggest a themed dinner. Mine included pineapple shrimp curry, jasmine rice, samosas, salad, and a chocolate dessert made by my flatmate.

For the Samosas you will need: russet potato, frozen peas, cardamom pods, carrot, salt, pepper, parsley, butter, corriander, cumin, white onion, garlic cloves (1 or two to taste), puff pastry or wonton wrappers. These are my imitation version of samosas which are fried or baked wrappers (like pastry dough) filled with seasoned potatoes, peas, and spices.

Step One: Peel your russet potato, dice into small pieces. Boil the diced pieces in a small pot of water with salt until soft. Drain and return papas to the pan.

Step Two: Add 2 tblsp of butter, dash of salt, 3/4 cup of frozen peas, cardamom pods (about 8-10), minced carrot (one), minced 1/8 white onion, 1 clove of garlic minced, 1/2 tsp of cumin and corriander. Sautee these ingredients until peas are hot, stir to keep from sticking.

Step Three: Set this mixture aside and take out your wonton wrappers or puff pastry. If you want low fat samosas, use puff pastry. Cut the pastry into triangles and place 1 tblsp or more worth of potato mixture on each piece, foling over and sealing edge to make a small triangle shape. The samosas should look like hand held appetizers at a party in the shape of triance wedges. If using wonton wrappers, do the same, sealing the edges with a dab of warm water on your finger. Set these aside.

Step Four: If baking puff pastry version, bake triangles at 350 degrees for 5-8 minutes or until pastry is light brown. If using wonton wrapper version, take a small sautee pan and pour 1/2 cup of vegetable oil in pan, adding more if necessary. Put pan on medium heat and carefully fry each side until light golden brown. Set fried samosas on a paper towel to drain off excess oil.

Step Five: Serve this as an appetizer with a small side salad of simple spring greens, red onion, and balsamic vinegar and olice oil dressing. Eat samosas with a side of tamarind sauce, you can buy this at the store pre-made.

For the Curry you will need: a red curry paste from your local asian grocer (thai style), bamboo shoots, white onions, ginger, thai basil, garlic, potatoes, coconut milk, veggie stock, white wine, salt, pepper, shrimp (deveined and peeled, raw).

Step One: In a large sautee pan, add 1/4 thin sliced white onions, 3/4 cup of bamboo shoots, 2 finely sliced cloves of garlic, 1 thumb sized piece of ginger minced, 1 plug of olive oil, and 1 russet potato peeled and diced. Sautee this for 4 minutes on medium high heat.

Step Two: Add 1 cup of white wine, 2 tblsp of red curry paste, 1 can of coconut milk, and 1 cup of veggie stock. Bring to a simmer and turn down heat.

Step Three: Pluck the leaves from 5 sprigs of thai basil (or more to taste) and throw these into the pan. While this cooks, you should make your rice according to the directions.

Step Four: About 3 minutes before serving, add your peeled, raw, deveined shrimp to the pan and bring to a simmer. Take pan off heat as soon as shrim turn pink (about 3 minutes). Serve this over the rice.

The chocolate pie luxury dessert is all Susan, so she will have to post her recipe if she believes you all worthy.

Serve the samosas and the salad first. If you eat on paper plates or china, you should serve this as a first course. Serve the curry and rice next, making sure to add the shrimp only before serving as it cooks very fast and will turn rubbery if you add it too early. Finish off with dessert. Should you wonder about proper dinner service, I can add a posting on that at a future date if need be. In any case, serve and enjoy with friends.

Labels: curry, patties, peas, potato