Pan Seared Mahi Mahi

It's not often that I get the chance to really plate a meal, but I do enjoy the construction of a balanced plate.  A week or two ago I made mahi mahi and it was fun to take a second to arrange it with sweet potatoes, lemon and herb aioli.

Crab Cake Bliss

Nothing gives you a better taste of the beach than homemade crab cakes.  When you make them at home they can be everything you dream of.  No filler, no over-mixed starchy batter, just melt-away crab goodness.

Anna's Crab Cakes

Ingredients


-3 large picked blue crabs (about 4 oz. blue crab meat)
-2 teaspoons Dijon mustard
-1/8 tsp sea salt
-1/8 tsp ground black pepper
-1/4 tsp ground ginger
-1 clove garlic, minced
-1/8 tsp ground cumin
-1/2 tsp lime juice
-1 egg
-1/2 cup Parmesan cheese, finely grated
-1 T parsley, chopped
-1 oz whole wheat bread, torn in small pieces
-2 1/2 T whole milk

1. In a small bowl, mix together the milk and bread.  Let sit for about a minute.

2. Add remaining ingredients to the bowl , minus the crab meat.  Mix together well wit a fork.  Add crab meat and mix until coated.

3. Heat a medium sized pan over medium heat with 2 T olive oil and 1 T butter.  Using a spoon, dollop mixture into hot pan, piling high rather than spreading thin.  Crab cakes are easiest to handle at about 2 inches wide.

4. Turn with a metal spatula after 1-2 minutes and cook 1 more minute.

Beach Food

I'm back from a much needed beach break in North Carolina.  I haven't made any recipes lately, but here are some pictures of our beach food.

Here is delicious Mr. Flounder, caught in the shallow waters near a serene North Carolina barrier island.

Does it get any more beach than watermelon?

Feisty Blue Crab, this photo includes his only claw.  

Fish taco fixins and what remains of Feisty Blue Crab.

Orange Fish

Salmon is amazing.  Actually, just fish in general are amazing.  The texture, colors and flavors are varied and beautiful.  There is nothing to be afraid of when cooking fish.  Balance out your flavors: sweet, salty, umami, bitter, sour and you will be eating like royalty.

I love cooking fish in butter mixed with a little olive oil to raise the smoke point.  For salmon, I usually "quick-cure" by salting and sugaring it on all sides, leave at room temperature for about 20 minutes and then rinse.  Season as desired and away you go!

Healthy Dinner: Tuna with Cherry Tomatoes

Have you tried flash frozen tuna?  You should!  It tastes awesome and is so good for you.  So here is a recipe, inspired by Martha Stewart.

You'll Need:
- 1 lb. thawed/fresh tuna steaks
- 5 garlic cloves, minced
- 2 cups halved cherry tomatoes
- 1 tablespoon fresh basil, finely chopped
- 1tablespoon fresh oregano, finely chopped
- 2/3 cup white wine
- 1 tablespoon olive oil
- salt & pepper
- 1/2 lb. cooked pasta (any variety)
- large skillet

First. 


Cut the tuna into pieces about 2x2 inches.  Season with salt and pepper

Second.


Put olive oil in the skillet and heat up with half of the minced garlic.

Third.


When the skillet is hot, add tuna and cook for about 1.5 minutes.  Then turn and put in all the ingredients and cook for about 2-3 minutes.  Serve over pasta!

Fact of the Matter: Sunny Saturdays lift my mood.