I will admit I have been remiss at not sharing this recipe earlier. As I was going through photos that my friend sent me from Memorial Day, I happened upon this one, and forgot that I had never shared this with any of you. This dish is so simple, great as an appetizer, or you could have it with rice and something green as a main dish. I actually made this on my Weber, but you could also make it on the stove top.
I subscribe to Saveur Magazine‘s digital edition, and was thrilled to find this recipe in their June/July edition. I adapted it to the ingredients I had available, and it was fantastic.
You never know what life is going to give you, and tonight, the very first night of the New Year, I received something that made my heart leap with joy. I got to cook dinner for 40 people!
When the guest chef did not arrive, I asked if I could cook dinner, and my friend said, “Yes”. First I looked in the pantry, and was amazed to not find any of the things I usually have in my pantry, like onions, or potatoes. There was a lot of pasta, and a lot of spaghetti sauce, frozen turkey sausage, frozen garlic bread, many cans of tuna, two cans of kidney beans, one can of pinto beans, and a can of chopped tomatoes. No problem! The Good Plate to the rescue.
This year, like last year, I’m going to my friend’s for Thanksgiving, and like last year, I’m bringing something. It’s also my son, Spane’s birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December – so watch for recipes!
I have talked about going to my Grandmother’s house and wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.
But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I’m going to make this year. It’s from Chef Bryan Voltaggio.
I don’t eat a lot of fried food, but sometimes, you have to fry. I wanted to make Avocado Fries, and considering that there was already going to be a pan of hot oil, why not throw some other things in as well?
When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.
Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.
I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.
Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.
I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.