Mashed Potato Crab Cakes with traditional Remoulade

From Emeril Lagasse

Crab Cakes:
1/2 lb. baking potato, peeled and cut into 1 inch pieces
1 tsp. salt
1/4 cup cream or half-and-half
1 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup chopped yellow onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 Tbsp. garlic, minced
1 lb. lump crab meat
1/2 cup chopped green onions
1/4 cup grated parmesan cheese
2 Tbsp. parsley
3 Tbsp. creole mustard
2 Tbsp. lemon juice
5 tsp. Tony's Creole Seasoning
3/4 cup panko breadcrumbs
1/4 cup flour
1 egg
1 Tbsp. water

Boil the potatoes and 1/2 tsp. salt until fork-tender.  Drain and then add the cream, butter, and 1/2 tsp. salt.  With the heat on medium low, mash until well blended, about 2 minutes.  Remove from the heat and let cool.  In a medium saute pan heat the olice oil over medium-high heat.  Add the onions and peppers and saute until soft, about 3 minutes.  Add the garlic and saute for 1 additional minute.  Remove the pan from the heat and let cool.  In a bowl, combine the potatoes, cooked vegetables, crap, green onions, cheese, parsley, creole mustard, lemon juice, 4 tsp. seasoning, and mix to incorporate.

In a shallow bowl, season the flour with the remaining 1 tsp. of seasoning.  In another bowl, whisk the egg with the water, and have the panko ready in a third container.  Divide the crab and potato mixture into 1/3 cup portions, and form into patties that are 1 inch thick.  Dredge in the flour, dip in the egg, and finish with the panko.  Set aside on a baking sheet until the entire mixture is completed.  In a large heavy skillet, heat 2 Tbsp. olive oil over high heat.  Carefully add the cakes to the pan and cook until goldem brown, 3 to 4 minutes per side - be careful to not overload the pan!  Remove from the pan and drain on a paper-lined plate.  Add more oil as necessary to fry all of the cakes.

Remoulade:
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Parsley
1 Tbsp. Chives
1 Tbsp. Thyme
1 Tbsp. Lemon Juice
Salt
Black Pepper

Mix all ingredients together and season with salt and pepper to taste.  Refrigerate until serving with the crab cakes.

Korokke (Potato Croquettes)

From Misa Nakagawa

2 large baking potatoes
1/2 cup milk
2 Tbsp. butter
1 lb. ground sirloin
2 eggs, hard-boiled and chopped
1 medium onion, diced
2 eggs
1 cup flour
2 cups panko breadcrumbs
vegetable oil, for frying
Tonkatsu sauce for dipping (Bulldog brand preferred)

Peel and chop the potatoes and place them in a large stockpot to boil until fork-tender.  Drain the potatoes and mask with the milk and butter.  While the potatoes are cooling, saute the onion until transparent, and then add the ground sirloin and brown.  Mix the beef in with the mashed potatoes.  Once incorporated, add the chopped egg.  Beat the other 2 eggs and set aside.  Take 2 Tbsp. of the meat and potato mixture and roll in the flour, then egg, and finish with the panko.  Let the croquettes sit for a while before frying in a large skillet with enough oil to mostly cover.  Fry on each side until golden brown and then drain on newspaper or paper towels.  Serve immediately with the Tonkatsu sauce.

Creamy Tomato Basil Soup

3 Tbsp. butter

1 large yellow onion

1 celery rib

3 Tbsp. flour

1 Tbsp. garlic, minced

2 16 oz. cans of diced tomatoes

2 Tbsp. fresh basil, chopped

2 16 oz. cans tomato puree

1 16 oz. can chicken or vegetable stock

1/2 cup cream

1 dried bay leaf

salt and pepper to taste

sourdough bread bowl (optional)

parmesan cheese (optional)

garlic croutons (optional)

Heat butter in a large stockpot.  Dice the onion and celery and add to the pot.  Saute until the onion is transparent.  Sprinkle the flour one tablespoon at a time, stirring in each one thoroughly with a large spoon until a paste forms.  Add the garlic, diced tomatoes, and basil, and stir.  Stir in the tomato puree and stock slowly, and then add the cream.  The soup should be a rose color.  Add the bay leaf and simmer on low heat for about an hour.  Remove the bay leaf before blending with a stick blender, or in batches in a stand blender.  Season to taste with salt and pepper.  Serve in sourdough bread bowl or with parmesan cheese and garlic croutons.

Artichoke Pie

From Corinne Burnside

2-3 cans of quartered artichoke hearts (not marinated)
garlic
olive oil
2 sheets puff pastry
2-3 cups shredded mozarella
3-4 Tbsp. parmesan or romano cheese
2 eggs
black pepper

Preheat the oven to 375.  Saute the artichoke hearts with 2-4 cloves of minced garlic and olive oil until golden brown.  Place one thawed puff pastry sheet in the bottom of a pie pan, and sprinkle with half of the mozarella.  Beat the two eggs.  Add the sauteed artichokes on top of the mozarella and pour the eggs over the top.  Sprinkle the parmesan and black pepper over the entire pan and then top with the remaining mozzarella and the last puff pastry sheet.  Cut a few slits in the pastry to vent, and bake for 45 minutes.

Goat Cheese Pasta

1 pound penne, whole wheat ok
4 oz. crumbled goat cheese
olive oil
2 minced shallots
6 oz. prosciutto or pancetta, chopped
2 tsp. brown sugar
1/4 cup pine nuts

Boil water in a large pasta pot.  Add the pasta and cook according to directions.  While pasta is cooking, coat a non-stick skillet with olive oil and then add the prosciutto.  Saute until crispy, and then set aside on a paper towel to drain.  Add the shallots to the hot skillet and cook, stirring often, until golden brown.  Add the brown sugar and caramelize, and then add the prosciutto back to the skillet.  Set on low heat while you toast the pine nuts.  Using another skillet, lightly toast the pine nuts.  Drain the pasta and toss with the shallot mixture, toasted pine nuts, and goat cheese.  Serve immediately.  If desired, add grilled chicken for a fuller meal.

Seared Tuna with Thai Peanut Slaw

Tuna Marinade:
3 medium sized tuna steaks
3 Tbsp. dark sesame oil
3 Tbsp. soy sauce
2 Tbsp. grated fresh ginger
2 cloves garlic, minced
2 scallions, sliced
1 lime, juiced

Tuna Rub:
1 1/2 tsp. salt
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. cayenne
4 Tbsp. coarse ground black pepper

In a large bowl or ziplock bag, combine all of the marinade ingredients and then add the tuna.  Let sit in the refrigerator for at least 1 hour.  Combine the salt, coriander, paprika, and cayenne in a shallow pie plate and put the pepper in another pie plate.  Remove the steaks from the marinade.  First coat each side in the spice mixture, and then press the peppercorns into the steaks.  Sear in a very hot oiled pan for 2 minutes on each side and serve immediately with the slaw.

Slaw:
1 bag of broccoli slaw, available in most markets
1 bunch of cilantro, chopped
1/4 cup peanut butter
1 garlic clove, minced
juice of one lime
2 Tbs. sesame oil
1 Tbs. soy sauce
1 Tbs. boiling water
good pinch sea salt

Mix all of the dressing ingredients together in a container with a lid and shake until smooth.  Then, pour over the broccoli slaw and the cilantro, mix well, and refrigerate until ready to serve.

I also serve white sticky rice with this dish sprinkled with black sesame seeds and sea salt.

Summer Chicken and Corn Pasta

1 lb. medium shell pasta
6 slices bacon, chopped
3 shallots, minced
4 ears of corn, cut from the cob (about 2-3 cups)
2 zucchini or other summer squash, cut into cubes
1/2 cup white wine
1/2 cup cream or half and half
4 chicken breasts
Grill seasoning
fresh thyme
salt and pepper to taste

Boil some water for the pasta and cook according to package directions.  In a large saute pan, cook the bacon until crispy and then add the shallots.  Cook for 3 minutes, or until translucent.  Then, add the corn, squash, and white wine and cook for about 10 minutes, until the squash is tender.  Sprinkle the chicken breasts with grill seasoning, and grill until juices run clear.  Let the chicken rest for 5 minutes, and then cut into cubes.  Add the cream to the corn mixture and cook for one minute to incorporate.  In a large serving bowl, combine the drained pasta shells, cubed chicken, and corn mixture.  Serve topped with fresh thyme and salt and pepper to taste.