Monday, January 8, 2018

Crab Cakes Benedict with Avocado

Crab Cakes Benedict with Avocado
Inspired by Cravings by Chrissy Teigen
Servings: 2 to 4

Ingredients:
For the fake hollandaise:
1/2 c. mayonnaise
1/4 c. sriracha
1 tsp. minced garlic
1/4 tsp. salt

For the crab cakes:
1 egg
2 Tbsp. mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. sriracha
1 tsp. Worchestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. minced chives
3/4 lb. lump crabmeat, picked over to remove shells
1/3 c. fine bread crumbs
1/4 c. olive oil

To serve:
2 c. baby arugula
1 small avocado, sliced
4 poached eggs

Instructions:
For the fake hollandaise:
Stir all ingredients in a bowl, and refrigerate until ready to use.

For the crab cakes:
In a bowl, whisk together the mayo, mustard, sriracha, Worchestershire, salt, pepper, and chives. Fold in the crab meat and bread crumbs. Form into four crab cakes, arrange on a plate, cover, and refrigerate for 1 hour.

In a large skillet, heat oil over medium-high heat. Lay the cakes in the oil and fry until golden on the underside, about 4 minutes. Gently flip and fry for 4 minutes on the other side. Remove to paper towels to drain away excess oil.

To serve:
Divide the arugula and avocado between plates. Top each with a crab cake, and a poached egg. Spoon some fake hollandaise over the eggs and serve.

Notes: We haven't tried this yet.

Sauteed Carrots with Warm Olive and Mint Dressing

Sauteed Carrots with Warm Olive and Mint Dressing
Servings: 2

Ingredients:
1 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. Dijon mustard
1 lb. carrots, cut into sticks
1 tsp. minced garlic
2 tsp. pitted kalamata olives, finely chopped
2 Tbsp. mint, chopped
2 Tbsp. toasted almonds, chopped

Instructions:
In a small bowl, combine 2 tsp. olive oil, vinegar, mustard, and a pinch of salt. Whisk until emulsified.

In a large non-stick skillet, heat remaining olive oil over medium heat. Add carrots and a bit of salt and toss well. Turn the heat to medium high and cook, tossing occasionally, until the carrots have softened and are nicely browned on at least one side, about 10 minutes. Add garlic, and cook until fragrant, about 30 seconds. Remove the pan from the heat and add the vinegar mixture. Add the olives and half the mint, and stir gently to combine. Add the rest of the mint, and serve, sprinkled with almonds.

Notes: We haven't tried this yet.

Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes

Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes
Servings: 4

Ingredients:
1 lb. frozen artichoke hearts, thawed and patted dry
3/4 c. oil-packed sun-dried tomatoes, drained, 1/4 c. oil reserved
1 tsp. grated lemon zest
1 Tbsp. lemon juice
1/2 c. pitted kalamata olives, chopped
4 (6 oz) cod fillets, 1 to 1 1/2 inches thick
2 Tbsp. fresh basil, chopped

Instructions:
Adjust oven rack to middle position. Heat oven to 450 degrees.

Toss artichokes with  2 Tbsp. tomato oil in a bowl and season with salt and pepper. Spread into a 13x9 baking dish and roast until slightly browned, about 15 minutes.

Stir lemon zest, olives, sun-dried tomatoes, and 1 Tbsp. tomato oil into artichokes in the baking dish. Pat the cod dry with paper towels, then nestle it into the artichoke mixture. Brush tops of fish with remaining tomato oil and season with salt and pepper. Bake until fish flakes apart when prodded gently with a paring knife - about 15 to 18 minutes.

Remove dish from oven and drizzle fish with lemon juice. Sprinkle with basil and serve.

Notes: We haven't tried this yet.