Pam's Crab Cakes
| 1 pound |
lump crab meat |
| 1 |
egg |
| 2 or 3 tsp |
Worchestershire Sauce |
| 1/2 tsp |
dry English mustard |
2 to 3 tsps
|
Old Bay © seasoning |
| 3 tbls |
chopped fresh parsley |
| sprinkle |
cayanne powder |
| 2 plus tbls |
mayonnaise |
| 1/2 cup |
panko bread crumbs |
| 1 or more |
lemon slices |
| 1 or more pints |
Crisco© shortening or oil for frying |
Preparation:
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce or seafood sauce or even without if that is how you like them.
Split Green Pea Soup
1 lb.
| split green peas
|
|
1 med
| Onion
| diced
|
1/2 to 3/4 lb
| Carrots
| diced
|
2 large stalks
| Celery, include leaves too
| diced
|
|
|
|
1 meaty
| ham bone
|
|
| or
|
|
3 or more
| smoked ham hocks
|
|
1 cup or more
| smoked ham
| diced
|
|
|
|
2 or 3
| Bay leaves
|
|
1 tsp. or more
| Thyme
|
|
1 tsp. or more
| Marjoram
|
|
1 tsp. or more
| ground black pepper
|
|
6 whole
| black peppercorns
|
|
1 tsp.
| Cayenne powder
|
|
6 Cups
| Water
|
|
In a large pot wash and rinse peas well. Add water to the peas to 2 inches deep in the pot, about 6 cups. Add vegetables. Add spices. Add ham bone or ham hocks. If using ham hocks reserve the diced ham. Bring to boil, then cover and reduce heat to simmer.
Stir frequently to prevent sticking and burning.
Simmer until peas are mush. Remove ham bone or ham hocks and set in bowl to cool. If using ham hocks add the reserved diced ham.
Strip the bones of meat, then dice or shred it. Return meat to the pot.
Cover and continue simmering until thickened.
Total time is 3 to 4 hours.
Barbeque
Sauce
1 med to
large onion, coarse chop (at least 2 cups)
½ cup
oil, (I like corn or olive)
16 oz
tomato sauce
8 oz
tomato paste
1 c water
½ cup
brown sugar
½ cup
lemon juice
6 tbls.
Worcestershire sauce
4 tbls.
prepared mustard
½ t. or more ground pepper
several
dashes of hickory smoke flavoring
In a
large sauce pan, cook onions in oil until tender. Add in the rest of the
ingredients, sminner 1 hour, add water as needed to maintain desired thickness.
I like to
prepare the sauce early, then dip the meat pieces in it, before during and
after cooking.
Singapore Sling
1 measure gin
1/2 measure cherry brandy or Kirschwasser if available
1/4 measure Cointreau or
triple sec
4 measures pinapple juice
1/2 measure lime juice
1/3 measure grenadine
dash bitters
Shake well with ice - it should have a very nice thick froth top when you pour it into the glass
Strain into large glass with
or without ice. Garnish with umbrella's, citrus wedges, Maraschino Cherries (with stems). Use a couple of bar straws or one regular straw.
The measure can be whatever you
like: 1oz shot or other size.
Babbitt Cocktail
1 1/2 oz. Death's Door gin
3/4 oz. Old Overholt rye whiskey
3/4 oz. Carpano Antica vermouth
3/4 oz. orange juice
dash Angostura bitters
Stir with ice until very cold, then strain into a chilled cocktail
glass. Garnish with orange peel. (Apologies to Babbitt, but this works
much better with Angostura bitters than it does with orange bitters.)
HT to
Chicagoist
Side Car
1 1/2 oz Cognac
3/4 oz Cointreau
1/2 oz lemon
In a shaker add the ingredients to ice. Shake and strain in to a cocktail glass. Bar sugar on the rim is optional. Lemon twist garnish.