The Good Plate's Kitchen - EOL - Page 55 of 68

Crab Shrimp Cakes with Louis Sauce

Recipes in this Post

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.

The Good Plate, Wings – E-Book

The Good Plate, Wings has been published in e-book form. I’m very excited. This is just a collection of four recipes, just to see how it goes. If you would like to view it, or download it, please head on over to Smashwords, and download The Good Plate – Wings for yourself. If you have …

Lemon Margarita Bavarian Creams

These alcohol-free Lemon Margarita Bavarian Creams are festive and easy to make. You can have them as a dessert for your Mexican-themed dinner. Enjoy!

Artichoke, Avocado and Shaved Parmesan Composed Salad

A very long time ago, a friend took me to a wonderful restaurant where Santa Monica Blvd meets Beverly Blvd. in West Hollywood, California. The restaurant was called Figaro, and my friend said I should order his favorite salad. I don’t remember what it was called, but I have always remembered how good it was.

Years later, when this same friend came back into my life, I told him I had a surprise and presented this salad. He was so happy he almost wept, saying he never thought he would have that salad at Figaro’s again – as the restaurant had closed quite some time before.

Fresh Raspberry Blueberry Cream Tart

Fresh Raspberry Blueberry Cream Tart is a lovely, delicious, and easy dessert for those hot summer days when you don’t want to turn on your oven.

Eggnog French Raisin Toast – Noël en Juillet

No need to wait for eggnog at the store. Get that Christmas feeling all year with Eggnog French Raisin Toast.

London Broil with Rosemary and Grilled Mushrooms and Shallots

London Broil with rosemary studded with garlic makes an impressive yet easy-to-make meal. They are served with mushrooms and shallots cooked with sherry.

Balsamic Strawberry and Blueberry Trifle with Lemon Cream for 4th of July

Balsamic vinegar macerated strawberries, blueberries, and lemon cream with pound cake make a lovely trifle for a summer celebration.

Homemade Charcoal Chimney Starter, Burgers Topped with Cheddar and Coleslaw

Recipes in this Post

Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll

There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.

I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!

Recipes in this Post
Meat grilled and ready for chopping

The word Chimichurri reminds me so much of Chim-Chim Cher-ee that I can’t help but get the song stuck in my head. I would change the words a bit though, “Good luck will rub off when I barbecue you, or blow me a kiss (smoke), and that’s lucky, too.” Chimichurri is a sauce for grilled meats that originated in Argentina. It is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. It also makes a fine marinade for flap steak on the grill. Here’s the real words:

Chim chiminey
Chim chiminey
Chim chim cher-oo!
Good luck will rub off when

I shake ‘ands with you
Or blow me a kiss
And that’s lucky too

Chim-Chim Cher-ee from “Mary Poppins”, composed by Robert B. Sherman and Richard M. Sherman

The best meat for this is flap steak, because it is thin, meaty and marinades beautifully. It should be cooked on the grill on high heat, directly over the coals. Let it rest for a few minutes before chopping it up. Flap steak is available in most supermarkets.

Usually, I heat tortillas on the stove top, and I thought to myself, why not just put them on the grill? You know what, they were nice and soft, and fantastic!

Recipes in this Post

Artichoke, Avocado and Shaved Parmesan Composed Salad

Recipes in this Post

Recipes in this PostMeat grilled and ready for chopping

Our Favorite Cooking Quotes

Recipes in this Post
Meat grilled and ready for chopping