Tuesday, September 20, 2011

Best Beach Meal Yet

It all started with the Slade family punch (thank you, Lee!).

Rum Punch
4 parts strong (one 1/5 of a good rum, we used Mount Gay)
3 parts weak (pineapple, orange, and grapefruit juice equal parts)
2 parts sour (lime juice)
1 part sugar (simple syrup: equal parts sugar to boiling water)
1 teaspoon of bitters
1/2 teaspoon nutmeg

Mix all the parts together in a pitcher and chill for at least an hour. Serve poured over ice with lemor or lime to garnish.

And then came the very gourmet and delicious dinner -- Bailey and Lee were tonight's chefs!!  We were joking and having a friendly competition and they kicked our butts.  Josh and I made scallops and risotto last night, which I love...but nothing compared to this delicious plate.  AND Bailey made up the dressing and crab cake sauce recipes -- very, very impressive.


2 lbs. jumbo lump crabmeat
2 eggs
2 cups crushed saltine crackers
3 - 4 medium to large shallots, diced
2 T dijon mustard
2 T mayo
2 T fresh diced chives
1 dash worcestershire
1 clove of garlic finely chopped
Salt and pepper to taste
2 T butter for cooking

1. Gently mix all ingredients (best to use your hands) being careful not to break up the crabmeat (you paid for the jumbo lump so keep it intact!)
2. Form into patties, about 3 inches across
3. Heat a heavy skillet to medium-high, add butter
4. Cook each crabcake about 4 - 5 minutes per side, or until golden brown (don't crowd the pan, do batches if you have to).
5. Serve with a wedge of lemon and enjoy

Creamy Citrus Sauce (sadly I have no pic, but it was SO good)
We enjoyed about a spoonful of this on each of our crabcakes but it is not necessary if you have great crab!
Zest and juice of 1 lime
1 clove of roasted garlic (wrap in tin foil, coat in olive oil, cook at 350 for 20 minutes)*
2 T dijon mustard
2 T mayo
2 T reduced fat sour cream
2 T diced cilantro
1 T diced chives
1 t sugar
dash of worcestershire
dash of balsamic vinegar
dash of hot sauce
Salt and pepper to taste

Fried Oyster Spinach Salad

1 bag baby spinach
6 boiled eggs (or one per salad)
2 tomatoes, sliced
1 cup walnuts (divided over 6 salads)
1 lb. raw, shucked oysters
2 - 3 shallots, carmelized (cook over medium-low heat with 1/2 T butter, 1 T balsamic vinegar for about 30 minutes)
1-2 cups all purpose flour
1 bottle canola or vegetable oil (enough for about an inch in whatever pot you are using)
Salt and pepper

1. Set up the spinach, egg, tomatoes, walnuts, and shallots on your dinner plate so they are ready to go when the oysters are
2. Grain the liquid from the oysters, salt and pepper each one, toss in flour.
3. Heat oil to medium-high heat, fry each oyster (salt and peppered and dusted with flour) until golden brown, about 2 minutes

I'll have you know I am now a big fan of fried oysters -- as is Josh.  I loved enjoying a few of these as an app.  Lee cooked them to absolute perfection.

Mustard Vinegarette
2 T Dijon Mustard
2 T apple cider vinegar
2 T balsamic vinegar
1 clove roasted garlic, smahsed (see above)*
3 T olive oil
1 t diced chives
1 t sugar
Salt and pepper to taste

1. Whisk all ingredients and set aside (best to prepare a little ahead of time to let sit).
2. Once oysters are fried and on the salad, drizzle between 1 - 2 T over everything.

My mom and I made dessert -- we tried (and slightly modified) a recipe from June's Southern Living -- Profiteroles with Coffee Whipped Cream.  They were absolutely delicious, the perfect bite-sized delight.
3/4 c. all-purpose flout
1 1/2 t. sugar
1/3 c. butter
3 large eggs, beaten
Coffee whipped cream (recipe to follow)
Hot fudge topping (recipe to follow)

1.  Preheat over to 400.  Stir together flour and sugar.

2.  Bring butter and 3/4 c. water to a boil over medium-high heat - stirring occasionally.  After it comes to a boil remove immediately from heat and add in flour mixture all at once.  Beat with a wooden spoon until mixture is smooth and leaves sides of the pan -- forming a big ball of dough.  Add eggs one at a time, beating until mixture is smooth and slightly glossy.

3. Drop dough by rounded tablespoon fulls onto lined baking sheet.

Then my mom used a little warm water on her finger to smooth out the balls of dough.

4. Bake at 400 for 20 minutes or until puffy and golden brown.  Remove from oven and place cookie sheet on wire rack.  Pierce one side of each cream puff with a knife to allow steam to escape.  Cool compleletly on baking sheet (about 20 minutes).

5. Cut each cream puff in half horizontally.  Dollop coffee whipped cream onto bottom halves; then top with remaining halves.  Cover and chill until ready to serve.  Drizzle with hot fudge toppin gjust before serving.

Coffee whipped cream
1 tub whipped cream
Ground coffee
Brewed coffee
Dash of Vodka

We folded some ground coffee & brewed coffee into ready-made whipped cream (the actual recipe called for homemade whipped cream).

Hot Fudge Sauce
1 c. evaporated milk
1 c. sugar
2 T. cocoa
2 T. butter

Mix sugar, cocoa and butter in pot on stove.  Stir over low heat for about 2 minutes.  Set off heat for about 1 minute and slowly add milk.  If not thick enough, boil for a few minutes, stirring constantly so you don't burn the bottom.

(if not chocolatey enough...add a bit more cocoa-- we added a little more to taste.)

Then since it was Josh's last night here (so sad!) I harassed him and Olivia into a few "family" photos.  Not the best weather for a photo shoot, but oh well!

 One mischievious cocker spaniel invited herself up into a bar stool during happy hour.  Naughty!

As happy as I am to be with my family (minus A) on vacation for the week -- I hate that Josh and I are apart for another 4 nights this week after he was in Austin for work all last week and goes again next week....   I have to admit, I'm having withdrawal already.  Corny, but true.

Hope you are having a great week and aren't sick of all the dog and food pics!


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