Wednesday, October 15, 2014

Orange Salsa

4 chopped navel oranges
1/2 c diced red onion
1/2 c chopped cilantro
2 garlic cloves, minced
2 T lime juice
1/4 tsp ground chipotle pepper
1- 4 oz. can diced green chiles
1 tsp salt

Blend or mix, depending on how chunky you want the salsa to be. As a sauce on top of fish or chicken, perhaps chunkier is better. I like it blended down to a smoother texture, personally.

Wednesday, October 8, 2014

Tom Douglas' (Seattle Chef) Crab Cakes

(ganked and abridged)
1 lb Dungeness crab, drained
1 cup, plus 2 tbs mayonnaise
2 tbs, plus 2 tsp lemon zest
2 tbs, plus 2 tsp fresh dill
2 tbs, plus 2 tsp fresh chives
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup panko crumbs
5 tbs butter, unsalted
lemon wedges

Mix crab, mayo and spices
Form into patties
Dip in crumbs
Lightly brown in sautee pans, bake at 450 for twelve minutes, until golden brown on both sides (may require turning mid-bake)