Scallop and Crab Cakes with Goat Cheese and Capers

Some things are just serendipitous, I think this was one of those times. This recipe was inspired a bit by something I saw on a menu while in Virginia Beach. My intention was to use lump crab meat and nothing else to make these. However, at the end of the day, I could not bring myself to pay $28/lb for the stuff. So I got to brainstorming and I thought of scallop pieces and could not have been happier with how it turned out. I served them topped with lemon aioli, but they were also perfect with nothing.

1 lb of scallop pieces (you can find them at a seafood market, if not chop up scallops)
½ lb crab
½ c. mayo
½ c. of panko bread crumbs
2 eggs
2 Tbs capers
3 oz. soft goats cheese


Mix all ingredients together and let set in the fridge for about an hour. Note, add just enough bread crumbs until the mixture starts to hold together a bit, you may not need all of them so add a bit at a time. It should feel thick, not runny. To form the cakes I used a half cup measure. I also broiled them as opposed to pan frying. My oven has the broiler in the oven not underneath, which allows me to but as much space as I need between the flame and the food. If you just have a bottom broiler, put them in a 400 oven for about 10-15 minutes and just finish off under the broiler. Cook until golden brown and set. It made 6 ½ c. cakes.

Pasta Ceviche Revisited

I made this back in September http://mommygourmet.blogspot.com/2008/09/pasta-ceviche.html. It seems I have been remaking some older recipes recently. I am a bit behind on posting. We switched to Verizon FIOS, and I have found my speed to be ridiculously slower than Comcast and have a lot of issues with my internet just shutting down. THAT said, it has slowed my blogging considerably, both in keeping up with sites I love and keeping up with my own blog. So I am working to blog a bit smarter ( read: the kids are in bed) so hopefully I can get back to blogging more regularly!! Next I will be sharing my pork chops recipe that I made with my Omaha steaks pork chops, but for now a revisit on an older recipe.

I think here in Richmond we have been getting glimpses of spring. For goodness sakes I sent my son to preschool twice last week in shorts and a T shirt (nope, I am not kidding). Then it got cold again. I think the new cold snap got me craving even more the flavors of spring and summer. So I had to make this recipe again. This time I used, scallop, flounder (good sale at the seafood market), and shrimp (already had). Once again, it was outstanding and I had to give old hubby a kiss for the idea. If you like heat, I think throwing some chopped jalapeños would be good. I didn’t, just opting for the  red pepper. I love the spicy, sweet, and tang of lime. The only things I changed (because you know I have GOT to change something) this time is, I added quite a bit more than a pinch of red pepper, and I squeezed the lime not in the sauce but over each individual dish (I figured it would be better for the leftovers). Also, and not of much importance, I sliced the scallops into thin pieces (they were big ones) as opposed to keeping them whole.

Thai Pork and Green Beans with Coconut Milk

This is a dish I wrote about before in May 2008 ( http://mommygourmet.blogspot.com/2008/05/thai-pork-and-green-beans.html ) . My husband asked me to make it for his birthday. I obliged. I made quite a bit, so he could have it to his hearts content. I decided to change up the leftovers a bit and I added about a ¼ c. of coconut milk. It was out of this world. Honestly I don’t know which I like better. The original is fresh and simple but the coconut milk adds a wonderful richness. It also got me thinking that this summer I might try some fresh tomatoes too.

I swear nothing is safe in this house, even dishes we love!

Curried Salmon over Golden Raisin Brown Rice

1 lb salmon
4 tbs butter divided
1 clove of garlic grated or crushed
1 tsp corn starch
½ c. milk
2 tbs cream
1 tbs plus 1 tsp (divided )of sweet curry (I used Penzey’s)
½ tsp salt
1tbs soy
2 tsp brown sugar (could use honey or agave too)
1 roasted read pepper
1 medium onion sliced
2 tbs dry vermouth
Salt and pepper


I have to be honest. I almost abandoned this recipe. It wasn’t coming out right. I added a bit of this and that and almost pitched it and stated over. I couldn’t get the richness I wanted. I thought I needed coconut milk and didn’t have any, but the brown sugar hit the notes I wanted. I am so glad I didn’t give on this. It is one of my favorite dishes of late, and I WILL be making this again. That said, I think that the roasted red peppers get pretty lost in the dish and I ended up using the sugar to give the sweet I was looking for. I would say, if you have them put them in. The red pepper surely made it pretty, with flecks of red spotted off the mustard colored curry. I just am not totally convinced that it made much difference in the flavor of the dish.

In a small skillet heat 2 tbs of butter. Add the garlic and sauté for 1 minute.
Meanwhile in a small dish, whisk together milk and corn starch. Add that to the butter and garlic.
Then add the cream, salt, soy, red pepper (if you have), 1 tablespoon of curry and sugar. Heat until thick and set aside.

In a separate skillet heat remaining 2 tbs of butter and sauté onions over low heat until nice and brow and soft.
Add the teaspoon of curry and stir.
Add vermouth and cook for 1 minute.
Salt and pepper fish.
Place the salmon in the dish with onions, turn heat up to medium high. Cook salmon for one minute, flip and cook on other side one minute.
Reduce heat to medium low and pour you curry sauce on top. Cook for another 5-8 minutes.





Rice
I served the salmon over rice. I used brown but you can use whatever rice you like. If you use anther type of rice, just cook it to the package instructions.

1 cup brown rice
3 cups of water
3 bullion cubes
2 tsp curry
½ c. golden raisins

Put everything in a pot and bring to a boil, stir to incorporate the bullion, cover and cook for 45 minutes over low heat.