Photo-a-Day 2009

29 November, 2009 - Leftover Crab-cakes

There was so much crab left last night and the pasta really was rich enough that I didn't want to use too much crab in it. So today I Googled recipes for crab-cakes and looked at about 6 of them and then sort of made my own up from those I read about.

I have to say...they were the best crab-cakes I have ever made and one of the best I have eaten. (That top spot goes to my buddy Linds when she hauls the crab from the ocean and makes them fresh within a couple of hours...OMG!!! You can't compete with that)

So, to the crab I added a couple of teaspoons of Mayonnaise, an egg, green onion(the green part only), cilantro,red pepper, breadcrumbs as needed to bind it together (cautiously..about 1/4 cup I would say) , S&P.

Form the mixture into fat patties without squishing them.

Then place them in a pan with a little oil. Don't squish them..just let them settle on their own as they cook. The fish shop where we sometimes buy crab-cakes told us this. When they are cooked nicely on one side gently flip them over and brown the other side.

Serve and enjoy!

13 Sept, 2009 - Cook 'em long and slow

Ribs that is...

Richard went off looking for dinner again...and ended up at his favorite butcher, Jackson's Meats on 4th Avenue. He has been going there since he was a kid  when they had sawdust over the floors....I remember my local butcher having that also in Ireland. Jackson's may still do it but there is no "reason" for it now...health and safety makes sure of that LOL It's purely for the "look". When he went in (he does not go there all the time) he was chatting to the butcher (a Jackson of course) and told him how he used to come there as a child with his mum. They went into the big cooler and hand picked the ribs...well...I want all my meat from that cooler from now on OK Mr. Jackson??? LOL

I googled a rub and mixed it up...here is what the ribs looked like before cooking...

 

and then cooked (about 4 hours at 225). You can rub them and leave them overnight in the fridge if you wish. I just covered then in plastic and left them in the fridge for a couple of hours.

Cooked:

 

and ready to go...

look how they are falling off the bone..the meat was amazing...so tender and lean (I HATE fat on my meat...will turn me right off...so ribs have to be lean for me)

These were good!!! But I would not use the rub again...so now I am on a search for a spicy  BBQ rub or sauce...anyone have an amazing one?

The photos are not great but I think if you close your eyes you can smell the ribs :-)

10 Sept, 2009 - Sushi

The other night hubby bought some fresh Ahi Tuna and we made our favourite tuna thing...

Crostini (freshly made) with mashed Avocado & lemon juice, seared peppered Tuna, golden caviar and a sprinkling of finishing salt...

 

served with a wonderful bottle of BC wine from La Frenze winery.

08 Sept, 2009 - Harvest Time

and some of them became these for an appy this evening

tomatos, green onions and basil from the garden :-) YUMMY!