Recipes in the post
I love this Red Pepper Stuffed with Crab Salad and Guacamole. Okay, so some of you who have been here before know that I am Roman Catholic. Some of you may think that Catholics don’t have to eat fish on Fridays, and you would be correct, they don’t. Catholics have never had to eat fish on Fridays, only abstain from meat and meat products, and since Vatican II, only during Lent. But, you know what? I like having fish on Friday because it’s a good way to remember to keep fish in my diet. Although theories abound about some Pope’s relative needing to save the fishing industry centuries ago, I have a feeling the reason people ate fish on Friday was that fish satisfied the abstinence, and they got tired of eating only legumes.
I have always thought that there is no reason to not have food that is both pleasing to the eye and the palate at home. Have you ever seen Ramsey’s Kitchen Nightmares before Gordon Ramsey cleans up? It makes you afraid to even go out to a restaurant!
So, when I make my “Catholic Fish Friday”, I try to make it interesting, fun and, yes, inexpensive. Recently, I have been able to get these small lovely heart-shaped red sweet peppers that are perfect for stuffing.
You could make this dish with real crab, but I think that the fake crab is just fine. I use it all the time, and it is made of real fish, sometimes with flavoring from the seafood, it is mimicking.
Recipe: Red Pepper Stuffed with Crab Salad and Guacamole
Summary: This is a great salad for a hot Friday night!
Ingredients
Salad
- 4 small red peppers, tops removed
- Tops of 2 red peppers, chopped
- 2 spring onions, chopped
- 1 package fake crab
Dressing–
- 1/3 cup Mayonnaise
- 1/2 teaspoon creamy horseradish
- 2 tablespoons Homade Chili Sauce 1
- 1 pinch chipotle pepper
- 1 teaspoon lemon juice
Instructions
- Take the peppers, put them in a plastic bag, put the bag in the microwave for three minutes, let sit, then put into the refrigerator to cool. This will soften the peppers just enough to make them easier to eat.
- Make the dressing by combining all the dressing ingredients. Taste for seasoning, adding more mayonnaise or Chipotle to taste. Combine the krab, pepper and spring onion, and pour over the dressing. Toss and refrigerate until ready to serve.
Quick notes
1 Homade Chili Sauce is available in the ketchup section of your supermarket. It is far superior to ketchup, and not too spicy at all.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Pescatarian
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Recipe: Guacamole
Summary: Fresh Guacamole
Ingredients
- 2 Avocados, peeled and pitted
- 1/2 white onion, chopped
- 1 Roma tomato, chopped
- 1/2 head cilantro, chopped
- Pinch Chipotle powder
- 1/4 teaspoon paprika
- Pinch of sea salt
Instructions
- Put the tomato, onion, peppers, and cilantro into a large shallow bowl. Add the avocados, then using a potato masher, mash all together. Season with the remaining ingredients, then mash some more. If you have a mortar, this would be a good use for it at this point.
- Serve immediately, or if you must wait, then put plastic wrap on the guacamole itself, and refrigerate until ready to use. Oxygen is your enemy!
Preparation time: 5 minute(s)
Cooking time:
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: Mexican
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Recipe: Chips for Garnish
Ingredients
- 6 corn tortillas, any color
- oil for frying
Instructions
- Stack the tortillas together. Using a very sharp knife, cut one half. Of the first half, cut into triangle shapes, the other half, cut into long strips.
- Heat the oil in a deep frying pan, then fry the strips until crisp, remove and drain. Then fry the triangles until done, and drain.
Variations
You can use whatever color corn tortilla you like. You could even use flour tortillas.
Preparation time: 2 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegan
Number of servings (yield): 6
Culinary tradition: Mexican
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Assembling the Salad
On each serving plate, put some of the triangular chips. Put a red pepper in the center of the chips. Put a bit of crab salad in each pepper, then top with a dollop of guacamole, then place two tortilla strips in the guacamole. Serve the rest of the guacamole in a nice bowl with the strips in it, accompanied by any chips you have leftover.
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Anybody got a good hookup on fall decor? I’ve got family coming to town in November, prior to T-Giving, and I need some good ideas to spice up my old fall decor.
It’s amazing to me that Fall is almost around the corner. Your link to Collections, Etc. is a great place to start, I have bought stuff from them before, including my 4 cast iron spice racks.
One suggestion, of course, is to get kids involved in making fall decorations, wreaths, pumpkins for Halloween, get started on what costumes have to be made/bought/accessorized.
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