Thursday, January 10, 2008

Crab cakes & Potatoes Au Gratin

Scalloped Potato Gratin
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Christmas Made Easy

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.


CRAB CAKES & Mango Salsa

Jumbo lump crab cake

Panko bread crumbs

Tony c creole seasoning (green can w/ chef) (low sodium)

Red bell pepper

Sweet onion (odalla) (half for cake, 1/3 for salsa)

basil

cilantro

mayo (low fat)

mango 2-3

lime (2)

sriacha (int’l) (clear, red/green twisty – rooster, white text)

Salsa: Mix fine onions/peppers/lime juice, then mix in Mangos

Crab Cakes:

Sautee onions/red peppers

Then mixing bowl, add chopped basil and cilantro (mix w/ hand)

Add crab meat

Add panko bread crumbs (3/4 of bag) (mix all in)

Add mayo (to have it stick together) (more than you would think—more is better than less)

Form to little balls and flatten out, (can coat outside here w/ bread crumbs), can stick in pan or oven (if in pan use a lot of oil)

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