Crab Cake Sliders with Jalapeno Aioli + "Paying it Forward"

It was a beautiful weekend in the Bay Area.  The skies had hues of crystal blue along with a few hints of cirrus clouds hanging around at 50,000 feet above ground.  No wind in sight and my flip flops made it out of the closet and on to my feet.  Spent Saturday in San Francisco at a leaders retreat workshop for a professional organization I belong to.  It was a stunning day to spend the day in the city.  San Francisco is known for its perfectly sweet crab and the season in full swing.  On the way home, I picked up some Chicken of the Sea lump crab from Trader Joes since I promised hubby I would make my Crab Cake Sliders with Jalapeno Aioli.

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I wanted to remind everyone that Chicken of the Sea is celebrating their 100^th birthday this year and wanted to pay it forward as part of their celebration.  They have invested One Million Dollars in the Great American Gratitude Tour.  You can be a part of this historic event by clicking on to their website here and nominating someone who is doing great work in their community by making a difference for others.  If they are selected they will share in part of the one million dollars for their cause.

If you happen to be in the HoustonTexas area, you can visit Chicken of the Sea at Walmart at 9460 W. Sam Houston Parkway in Houston on March 28^th from 11am to 2pm or the Houston Children’s Festival at 901 Bagby in Houston on March 29 to 30 from 10:30am to 6:30pm.  For more information on local tour stops and to nominate a friend or charity to win $10,000 please click here.  Chicken of the Sea is holding a photo contest at its tour stops – use #100yearsof good with your tour photo for the chance to win $100.  Click here for details.

You can pay it forward on a daily basis by doing simple random acts of kindness. It is all about being selfless, sincere, and compassionate and making a difference in someone else’s life.  Just last night I was at Trader Joes and an older gentleman was behind me with three items in his hand and on the other hand had a basket full of items.  It felt so good to say to him – why don’t you go ahead of me.  He was so grateful but I think it brought me more joy than him.  Think about how you can incorporate the words – “How can I help you?” as part of your everyday vocabulary.

Here are 9 simple things you can do today to pay it forward:

1. Hold the door open for the person behind you.
2. Clean out your old clothes and donate them.  What is old to you is new to someone else.
3. Listen intently to someone’s stories without trying to fix everything.
4. Simply say hello to a stranger
5. Pay for the toll for the person behind you
6. Become a mentor or tutor for someone in need
7. Bake cookies for your neighbors or colleagues
8. Send a nice email or handwritten note to someone you know to brighten their day
9. Help someone get your parking space in a crowded parking lot when your leaving

Last week I made Spicy Chicken ofthe Sea Potato Croquettes and this week my Crab Cake Sliders are making the way onto the scene.  They are a two to three bite delight with a spicy kick and super satisfying.  The sweetness of the crab shines through along with the crispy crust created from the panko coating.  I adore the spicy kick of the jalapeno aioli and the rich bun that was grilled to perfection.  I would suggest that you run don’t walk to pick up a container of the Chicken of the Sea lump crab meat – it is so delicious!

Crab Cake Sliders

1 lb. Crab Meat

1 Red bell pepper (finely diced)

6 Green onions finely chopped, about 1 cup

½ c. Bread crumbs

2 t. Crushed garlic (from the jar is fine)

2 t. Dijon Mustard

1 Egg

1 T. Mayo

1 t. Worcestershire sauce

½ t. Salt

½ t. Pepper

3 Shakes of Tabasco sauce

1 T. Old Bay Seasoning

1 c. Panko bread crumbs

½ c. Vegetable oil

Mix all of the ingredients (except panko bread crumbs and vegetable oil). Be careful not to over mix the crab.

Use a small ice cream scooper to form the crab cakes. Place the panko in a separate bowl. Cover each crab cake with the panko bread crumbs. Place onto a large plate or cookie sheet and refrigerate until ready to fry and serve.

To cook, add vegetable oil to large frying pan and heat to medium heat – you do not want to burn the crab cakes. Fry on each side until golden brown. Drain on a paper towel and serve immediately with lemon aioli.

Jalapeno Aioli

2/3 Cup Mayo

1/3 Cup Minced Scallions

1 Seeded Jalapeno, minced

Zest of one lemon

Mix all ingredients together in a bowl and let sit in refrigerator until ready to serve.

Makes about 25 small or 8 to 10 large crab cakes

Disclosure:  Compensation was provided by Chicken of the Sea.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chicken of the Sea.  A HUGE thank you for your visits and making my blog part of your day.

Spicy “Chicken of the Sea” Potato Croquettes + The Great American Gratitude Tour

The famous Mermaid on the can of Chicken of the Sea is turning 100 this year.  Boy she doesn’t look a day over twenty nine. Wink. Smile. Seriously, the Chicken of the Seabrand is celebrating its 100^th anniversary this year and is kicking it off by bringing the first ever Chicken of the Sea American Gratitude Tour.  It is a six month, 56-city journey across the country along with honor local non-profits and heroes who are making their communities great.

When companies give back it is one of the highest honors and gifts they can give as an organization in my opinion.  You can play a part in this philanthropic effort by nominating a deserving friend or non-profit organization for a $10,000 Gratitude Award.  Chicken of the Sea wants to pay it forward by investing $1 Million dollars in up to 100 public service minded individuals and non-profits across America.  Your nomination will recognize those special Americans who continue to “Ignite and Unite” with the priceless gift of community service and volunteerism.  Simply click here to nominate a worthy friend or group that is doing outstanding work in their community.

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Do you want to meet the newly named Mermaid, Catalina in person?  If so, she will be visiting the Bay Area between March 20^th and 23^rd at these locations:

• March 21^st (10am to 4pm) – Embarcadero Center – 4 Embarcadero Center in San Francisco
• March 22^nd (11am to 2pm) – Wal-Mart – 5095 Almaden Expressway in San Jose
• March 23^rd (6am to 1pm) – Oakland Running Festival – Snow Park (1901 Harrison Street) in Oakland

Just look for the vividly wrapped Great American Gratitude Truck and Vintage Airstream that are currently on tour.  Each event you can have your photo or video taken with the Mermaid, learn about the history of Chicken of the Sea and take home Mermaid themed giveaways.  Ten lucky visitors throughout the tour receiving the winning commemorative coin the Mermaid Treasure Chest promotion will instantly win $10,000 to use for the community service project of their choice.  I encourage you to stop by to meet the Mermaid or nominate a deserving person or group to win $10,000 for their great work.  If you want to learn more about Chicken of the Sea, click here. Stay abread of the tour by liking their Facebook Fan Page.

Hubby has been singing the Chicken of the Sea jingle for the last almost 17 years I have known him along with many other past and present brand jingles. He has quite the affinity for them. Smile. When the kind folks at Chicken of the Sea reached out to me to inquire if I would promote the upcoming tour and giving back campaign, it was an easy YES.  Being a fan of this brand, I also wanted to create a special recipe to celebrate the 100 year anniversary of the Chicken of the Sea brand.  After I dreamed up this recipe for Spicy “Chicken of the Sea” Potato Croquettes, hubby ran out to the store to pick up a few cans of Chicken of the Sea for me to whip up this Sunday afternoon snack.  It was super simple and super tasty.  Happy 100^thAnniversary Chicken of the Sea!

Spicy “Chicken of the Sea” Potato Croquettes

Makes about 22

2 Large Russet Potatoes

2 Tablespoons Butter (melted)

1 teaspoon Garlic Powder

4 Scallions finely chopped (green and white portions)

1 (5 oz) Can Chicken of the Sea Tuna) packed in water

6 Tablespoons Grated Parmesan Cheese

¼ teaspoon Salt

¼ teaspoon Pepper

Dredging Ingredients:

2/3 Cup Flour

2 Large Eggs

2/3 Cup Panky Bread Crumbs

2 to 4 Cup Vegetable Oil for frying

Use a fork to poke holes around each potato to prevent exploding while cooking in the microwave.  Cook on high for 10 to 15 minutes or until potato is soft inside and remove from microwave.  Cut each potato in half lengthwise and let cool for 5 minutes.  Use a spoon to scoop out each half into a large bowl.  Break up with a fork and add the melted butter.  Use a spoon and whip together until smooth.  Add the garlic powder, salt and pepper and mix. 

Next add the chopped scallions and parmesan cheese and stir together well.  Drain the tuna well and flake into the bowl and mix well with potato mixture. Scoop up a couple tablespoons of the mixture and form a mini log, similar to the size of a Madjool date.  Continue to form until all of the mixture is gone.

Use three separate bowls for the flour, egg and panky.  Dip each uncooked croquette in the flour and dust off excess. Then dredge into the whisked eggs and let drip off excess and cover with panky bread crumbs.  Complete the rest through the process.  Chill in refrigerator until ready to cook.

Heat 2 to 4 cups of vegetable oil in a medium cast iron skillet to 325 degrees.  Cook the croquettes in batches of 6 to 8.  Continue to flip until they are golden brown.  Preheat an oven to 300 degrees and place onto a cookie sheet to keep warm until all batches are complete.  Serve with Spicy Sriracha Dipping Sauce – Recipe below.

Spicy Sriracha Dipping Sauce

½ Cup Mayonnaise

2 Tablespoon Chives, finely minced

1 Tablespoon Sriracha

¼ teaspoon Garlic Powder

Add all of the above ingredients to a bowl and mix well.  Let sit in refrigerator for 15 minutes to let the flavors develop.  Serve with warm croquettes.

Disclosure:  Compensation was provided by Chicken of the Sea.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Chicken of the Sea.  A HUGE thank you for your visits and making my blog part of your day.

Friday Night Bites | Crab Cakes with Srirachi Aioli

Have you made your New Year resolutions yet?  You know … those goals you set for yourself at the beginning of each year.  Wink. I have begun my list and it is getting a bit long and needs to be condensed to make it manageable.  With the year ticking over to 2013, it means that my blog is almost 4 years old.  Really?  Where did the time go? I honestly can’t believe it has been that long.  My first post was on January 17, 2009.  One of my goals is to do something fun for my blog anniversary. Ideas welcome.  Smile.

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A few other goals for 2013 are to further enhance my photography skills and broaden my readership along with scheduling a facelift for my blog.  I still love the look and it is my baby, but a bit of a “refresh” will be just what the doctor ordered.

One of my favorite additions I did for the blog in 2012 was to add my weekly series – “Friday Night Bites”.  It is an opportunity to share with all of you my passion for appetizers and wine.  Speaking of Friday Night Bites, this week I have a recipe I developed years ago and is quite frankly always a guaranteed home run with my guests.  These crab cakes are simple, tasty and super satisfying.  I typically serve the mini size on a real sea shell and the presentation will “wow” your guests. 

Let me know if there are any appetizers that you would love to see in future posts – love your ideas!

Crab Cakes

1 lb. Crab Meat

1 Red bell pepper (finely diced)

6 Green onions finely chopped, about 1 cup

½ c. Bread crumbs
2 t. Crushed garlic (from the jar is fine)

2 t. Dijon Mustard

1 Egg

1 T. Mayo

1 t. Worcestershire sauce

½ t. Salt

½ t. Pepper

3 Shakes of Tabasco sauce

1 T. Old Bay Seasoning

1 c. Panko bread crumbs

½ c. Vegetable oil

Mix all of the ingredients (except panko bread crumbs and vegetable oil). Be careful not to over mix the crab.

Use a small ice cream scooper to form the crab cakes. Place the panko in a separate bowl. Cover each crab cake with the panko bread crumbs. Place onto a large plate or cookie sheet and refrigerate until ready to fry and serve.

To cook, add vegetable oil to large frying pan and heat to medium heat – you do not want to burn the crab cakes. Fry on each side until golden brown. Drain on a paper towel and serve immediately with lemon aioli.

Makes about 25 small or 8 to 10 large crab cakes

Srirachi Aioli

1 Cup Sour Cream

2 Tablespoon Srirachi

Mix together in a bowl until combined and then refrigerate until ready to serve.

{ Pan Roasted Salmon with Verde Relish }

Entertaining is my true passion. I completely enjoy creating a unique and tasty starter course to set the tone for a dinner party. Last weekend I wanted to impress my guests and give them a wonderful dining experience. I found these cute shell dishes a few years back since they really make a statement, especially when serving seafood in them. Typically I serve my crab cocktail appetizer in these and it just adds that bit of fun and whimsy.

For me, salmon is such a versatile fish and I find that most folks like it – I do know there are exceptions to every rule. Preparation and cooking time is minimal along with being virtually error free once you cook it a few times and master the technique. I was watching the new cooking channel, which by the way is quite addictive and interesting. I came across a show called Chuck’s Day Off and he made what he called a Green Gazpacho. It inspired me to adapt and create my Verde Relish recipe. My guests flipped for this starter – try it at your next dinner party.

Pan Roasted Salmon with Verde Relish

Serves 6

Verde Relish

1 ½ C. English or Persian cucumber, small dice
5 Tomatillos, remove seeds and small dice
2 Ears of white corn, slice kernels
5 Green onions, green and white part minced
2 Garlic cloves, minced
1/3 C. Olive oil
Splash of sherry vinegar
Salt and ground pepper

Add all of the above ingredients to a bowl and mix well. Taste before adding the salt and pepper and then adjust seasoning until the desired blend is achieved. Let sit for at least 30 minutes.

Pan Roasted Salmon

1 ½ to 2 Lb. Salmon Fillets (cut into 6 pieces)
Olive oil
Salt and pepper

Cut the salmon fillets into 6 pieces, approximately ¼ pound each. You can certain alter the size of the salmon you serve – I did this for more of a starter portion. Take out any bones. In a large skillet add enough olive oil to coat the pan and heat on medium. Season each fillet with salt and pepper. Starting on the non skin side lay into the pan and cook for about 2 to 3 minutes and then flip and cook for another 2 to 3 minutes. Making sure the skillet is an oven proof pan; cook for another 4 to 5 minutes in a 350 degree oven or until salmon is cooked through but not over done.

{ Pan Roasted Salmon with Baby Shitake and Green Garlic }

My husband and I have a goal to eat pretty healthy during the week and then splurge a bit on the weekends. We figure the balance along with some exercise, will keep us healthy. With this goal, we have now added salmon at least once a week to our dinner menu regime. At the farmers market they had these amazing baby shitake mushrooms at one of the vendors I visited, so I had to purchase them. I ventured a few stalls down with green garlic flowing and knowing it has a short season, another purchase was made. In looking at my farmers market treasures, I came up with this recipe.

Pan Roasted Salmon with Baby Shitake and Green Garlic

2 half pound salmon filets
¼ cup flour
1 t. salt
1 t. pepper
3 T. olive oil

In a bowl mix flour, salt and pepper. Rinse and pat dry with a paper towel each of the salmon filets. Dip each one into the flour mixture and dust off excess.

In a medium, oven proof skillet, heat olive oil over medium heat. Place the filets into the pan and sear for a minute or two on each side. Start with the non-skin side. Place into a 350 degree oven for 12 to 17 minutes until the salmon is just firm.

2 C. Baby shitake mushrooms, trim stems
5 Green garlic, trimmed and sliced the white and tender portion of the green
2 T. Olive oil
1 T. Butter
Salt and pepper

In a large skillet add the oil and butter to melt over medium heat. Add the shitake mushrooms and cook on medium high heat for about 4 to 5 minutes or until fragrant and they begin to brown. Add the green garlic and sauté for a couple minutes with the mushrooms. Season with salt and pepper to taste.

When ready to serve, add a bit of butter on top of each filet and then spoon the mushroom mixture on top of the salmon.

Cauliflower Soup with Bacon, Corn and Shitake Mushroom Relish + Friends

If you’re passionate about something, then you’re going to be looking for everything you can to get better at it. This is very true for me with the art of entertaining. The entire process of planning, shopping, decorating, creating the menu to selecting the wine excites me and ignites my creativity. I have done both large and small dinner parties to lunching with the ladies to a formal high tea. One of my favorite ways to entertain is with four to six guests and serving small plates with wine. Often we will sit in the family room and enjoy multiple courses of small plates while pairing with various wines. It is more intimate, comfortable and conversation tends to flow really easy.

Last weekend, we had the pleasure of spending an evening with my long time friend Jeff, who actually hired me at my current company over eleven years ago. We were delighted to meet Da Gang, who also has a great love of food and cooks for Jeff daily. I wanted to have choices and a lot of flavors for us to enjoy throughout the evening. We started off the evening with Walnut Pesto with toasted crostini’s, and paired with Grgich Hills Chardonnay. It was quite chilly outside, so the fire was roaring, candles burning and perfect for our next course - Cauliflower Soup with Bacon, Corn and Shitake Mushroom Relish. (Recipe below) By this time, we were onto our next bottle of wine, Cuvaison Chardonnay from the Carneros region of Napa Valley. In my opinion, the Carneros region in Napa Valley produces the most luscious chardonnay.

Recently I attended a wine class at the new library in Lafayette, where there was a chef from Chez Panisse who brought a handmade onion tart that was out of this world. She was kind enough to send me the recipe and I have attempted twice to make the crust as good as hers. I am getting closer, but my persistence for perfection to achieve that perfect buttery, flaky and light crust has yet to be achieved. Our next course was the onion tart (third attempt) with a side salad of arugula and tomatoes in lemon vinaigrette. My husband was in the mood for red wine, so we opened a Lancaster Estate Cabernet Sauvignon.

We then had our last savory course of petite crab cakes with a lemon aioli. These delicate little seafood gems are a crowd pleaser. I created the recipe several years ago and even folks who don’t like crab enjoy these. Even though we all had full bellies, we managed to make room for dessert – Apple Shortbread Crisp with Caramel Sauce. If you love apple pie, you will flip for this dessert. A GREAT evening with friends!

Cauliflower Soup with Bacon, Corn and Shitake Mushroom Relish

Serves 4

Soup:

1 ½ C. Leeks, sliced (mostly white)
2 Garlic cloves, minced
2 T. Butter
2 T. Olive oil
Salt and pepper
7 C. Cauliflower, florets
7 C. Chicken stock

Use a large stock pot. Melt the butter and olive oil over medium heat. Add the leeks and cook until soft over medium heat. About 10 to 15 minutes. Add the garlic and cook for one minute. Then add the cauliflower and season well with salt and pepper. Toss well and cook for 10 minutes. Add the chicken stock and bring to a boil, then turn down heat to a simmer and cook for 45 minutes or until cauliflower is soft.

Use an emulsion blender and pulse until the soup is smooth. Alternative method is to place into a blender in batches until all is smooth.

Relish:

8 Slices of center cut bacon, cooked and crumbled
1 ½ C. Fresh white corn, use a knife to remove from cob (frozen can be used)
1 ½ C. Shitake mushrooms, remove stems and cut into small dices
2 T. Butter
Salt and pepper

In a sauté pan, add the butter and melt. Then add the shitake mushrooms and season with salt and pepper. Cook over medium high heat for a few minutes until the mushrooms begin to brown and become fragrant. Add the corn and cook for 3 more minutes. Set aside until ready to assemble soup.

Assemble:

In a large white bowl, spoon corn and mushroom relish in the middle of the bowl, then some crumbled bacon on top. Spoon the hot cauliflower soup on top. Garnish with diced chives and truffle oil.