Archive for June, 2014

Crab Cakes

 

Ingredients:

1 1/2 stalk celery, diced
1/2 medium onion, diced
2 cloves garlic, minced
1 cubanelle pepper, diced
2 1/2 cup cooked crab meat, lightly chopped
1/2 cup mayonnaise
1/2 cup roughly chopped Italian parsley
1/2-3/4 cup breadcrumbs


Directions:
Heat a small amount of canola oil in a skillet. Add the celery, onion, garlic and pepper and saute until the onion is soft and translucent. Allow to cool 5-10 minutes. Scrape into a medium bowl and add the remaining ingredients. Stir to combine. Form into flat patties. Refrigerate 30 minutes. 

Heat a small amount of oil in a skillet. Cook each patty 5-8 minutes, flipping once, until lightly browned on each side and warmed through. 

Cheddar Artichoke Burger

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

2 Sesame Seed Buns

2 1/4 lb. Cheddar Burger Patties

1/4 stick of Roasted Garlic Herbal Butter (save whats left over for later)

4 slices of American Cheese

 

Directions for butter: Allow 1 stick of butter to soften. Roast 3 or 4 garlic cloves. Chop up 1/4 up of your favorite herbs. Mash garlic. Blend.

Directions for Burger Patties: Mix 1/4 cup of shredded cheddar with 1/2 pound of hamburger. Shape patties.

Directions: Chop and Grill artichokes until slightly chard (use a grill basket). Grill burger patties. Assemble artichokes on top of cheddar burger patties and cap with each with 2 slices of American cheese. Put the lid back on the grill to allow the cheese to melt. Spread butter on buns and grill until slightly browned. Assemble your awesome burger!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

 

 

 

 

Quesadilla with a kick!

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

QuesadillaSm2

Ingredients:

8 flour Tortilla’s

1 large onion diced

6 small sweet peppers (julienne 2 red, 2 yellow, 2 orange)

1 small Jalepeno minced

1/2 cup or more of freshly graded Queso  Quesadilla Cheese

1 to 2 lbs Tri Tip grilled and sliced (2 lbs for really meaty Quesadillas)

Dizzy Pigs Fajitaish spice (use as much as you like)

1 cup Crema Chihuahua

Directions:

Coat the meat with Fajita spice. Grill until done. While the meat is resting, coast the vegetables in Olive Oil, salt and pepper, grill the vegetables until tender. Then, slice the meat in to strips. Warm the Tortillas and place one in the bottom of a non-stick pan, layer with all ingredients and place another Tortilla on top and press down. Slide out of non-stick pan and  cut into 4 pieces, then build the next one and so on!

Serve with Crema!

 

 

Yummier Sauce

Recipe by Carolyn Davidson Hicks!

Photo and Recipe by John Hicks & Carolyn Davidson Hicks!

Yummier Sauce:

1 tablespoon of real mayo

1 teaspoon of Sriracha Hot Sauce

1 squirt of lemon juice

salt and pepper

Mix well and scale to desired volume!

Salmon Cakes and Yummier Sauce!

 

Recipe by Carolyn Davidson Hicks!

Recipe by Carolyn Davidson Hicks!

Ingredients:

1 –  7.5 oz can size of Pink Salmon

1/4 cup of Panko split in half, part for mix and part to coat

1 large egg

1 medium size Shallot finely minced

1 rib of finely minced celery

salt and pepper to taste

 

Directions:

Mix well, fry one side until golden brown, flip, fry until golden brown.  Rest on a paper towel.

 

For the sauce:

Yummier Sauce:

1 tablespoon of real mayo

1 teaspoon of Sriracha Hot Sauce

1 squirt of lemon juice

salt and pepper

Mix well and scale to desired volume!

 

 

 

 

Parmesan Ramono Tomato Bites

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

2 Tomatoes, sliced
1 1/2 oz Parmesan and Romano Cheese
1 dash of Italian Herb Blend for each tomato slice
1 dash Salt
1 dash Black Pepper
1 tablespoon Olive Oil

Directions

Preheat the oven to 450 F.
Cut the tomatoes lengthwise into approximately 1/3-inch slices. Place them on a baking sheet. Top with shredded Parmesan Romano, Italian Herb Blend, salt and fresh ground pepper (season according to your taste).
Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.