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.

Pork Loin with Apple Stuffing

This dish was made in honor of the arrival of one Ms. Verity Grace. Our neighbors (and good friends) had their very first wee one and she is just lovely. I decided to help by stocking the fridge and freezer with a bit of food.



3-5 lb pork loin

Stuffing

2 TBS oil
¼ c. onion
2 celery stalks
1 large tart apple (I used granny smith)
1 c. of raisins
½ tsp salt
2 tsp poultry seasoning
1 clove of garlic crushed
Pepper
1 cup of stock
6 pieces of whole wheat bread
1 egg

Sauce
½ c. maple syrup
6 tbs Dijon mustard
2tbs soy sauce

Heat oven to 400.

For the sauce combine all ingredients, mix until well blended and set aside.

For the stuffing, heat the oil and add celery, apple and onion and sauté for 5 minutes until soft.
Add raisins, salt, poultry seasoning, garlic, pepper and stock and bring to a boil.
Break bread into pieces and add to mixture until all the stock is absorbed (you may need a piece or two more or less. Add a piece at a time until you all liquid is absorbed but it is not dry). The bread should be mushy.
Take the stuffing off the heat and let cool.
Filet open the pork tenderloin. Salt and pepper it.

Once the stuffing has cooled a bit, add the egg. Lay the stuffing in the middle and roll. Secure with butcher string (I found out after I started I did NOT have butcher string so I had to toothpick it with this.)

Put the loin in a roasting pan and cover with roughly 1/3 of the sauce. Put in the oven and bake covered for 15 minutes.

Reduce heat to 350 and add another 1/3 of the sauce to the meat, recover and bake another 20 minutes.
Add the final 1/3 uncover the meat and bake another 15-20 until done.
Let meat set 10-15 minutes before cutting into.

Pork With Apple Stuffing

It is sad, my aunts and uncles and cousins are all having a pig roast this weekend in Indiana. I couldn’t go. So I am missing all the food and all the fun. So I decided in honor of them, I would do a little pig myself. Not exactly a pig roast, but hey… it is just two of us after all.

3 lb pork tenderloin
Filet Pork tenderloin (you slice horizontally, essentially making a V on it’s side so that instead of one big round piece of meat you have a wide flat piece you can stuff and roll). Salt and pepper heavily.

Stuffing
1 tbs olive oil
2 celery stalks chopped
1 onion chopped
3 small apples chopped (I used Macintosh You need a good tart cooking apple)
2 cups chicken stalk
5 pieces bread
2 tbs fresh sage
1 c. raisins
Salt pepper
1 egg
Heat oil and sauté onion and celery. Cook on medium for about 3 minutes. Add apples. Cook on medium for 5 minutes. Add chicken stalk, sage and raisins. Bring to simmer and let simmer 3 minutes. Add bread breaking apart before adding. I used whole wheat because I like the nutty flavor, but use what you want. Season to taste before adding egg. Cook until liquid is absorbed by bread. Should be mushy but not wet. If need to add more bread a little at a time. Remove from stovetop, add egg.
You will only need about ½-¾ of the stuffing. Put a generous amount along the center of the meat. You want a good amount of stuffing but need to still be able to bring the meant up around and secure. You can secure with toothpicks or string.
Bake at 350 for 35 minutes. While baking make glaze.



Glaze
Finely chop one apple (I used Macintosh You need a good tart cooking apple)
1 cup sherry
2 tbs sugar
1 tsp salt
Add all ingredients to skillet and cook for 5-7 minutes on medium low until apples are soft and liquid reduced by half. Let cool, put in food processor and process until smooth.
After roast has cooked for 35 minutes turn up the heat to 400. Pour glaze over top of roast and cook uncovered for 10 more minutes. Pull out and let stand for 10 minutes. Slice and serve.

Shrimp and Feta

Okay… eventually I did have to stop drinking and start cooking again! Tonight we are having filets form Bon Air butcher. I am excited!!!! Keep you posted.

6 plum tomatoes
1 Tbs minced garlic
¼ onion chopped
1 Tbs chopped oregano
1 C. white wine
Salt and pepper
1 lb shrimp
½ c. feta
½ lemon
Add the first 6 ingredients to pan and simmer for 10 minutes. Meanwhile heat oven to 400. Put ½ the sauce in the bottom of a small baking dish. Add shrimp and feta, and cover with remainder of sauce. Cook for 10 minutes or until shrimp are pink. Remove from oven and squeeze lemon over. Serve.
You can serve this over rice or pasta for a meal or with bread as an appetizer.

Imitation… Sincere Flattery?

Yes it is! Okay you guys know I loved the scallops at Delux, so I had to see if I could rip off their idea. It is not the same but pretty close, and so very very good!
1lb large scallops
¼ lb pancetta
2 shallots chopped fine
1 TBS olive oil
1TBS white Truffle oil
Salt and Pepper


To start, you can get truffle oil at Williams Sonoma or Sur la Table. Cut pancetta up into little pieces and place in skillet. After 1 minute throw in shallots. Cook until shallots are soft and set aside. Meanwhile seasons scallops and cook. Be careful not to overcook. Once scallops are done, drizzle some truffle oil on plate and place scallops in oil, drizzle with a little more (be careful a little goes a long way) and top with pancetta/shallot mixture. Enjoy! Nothing beats, an easy and delicious meal!

Herb Cheesecake

All the fresh herbs clearly has inspired me recently. This was particularly good. Serve this on crackers or on a bagle in the a.m.



1 package of cream cheese softened
½ C. sour cream
1 egg whole
1 egg white
2 TBS fresh parsley packed in
1 TBS fresh rosemary packed in
1 TBS fresh oregano packed in
30 fresh chive stalks
½ tsp salt
1TBS lemon
8TBS soft goat cheese
1 tomato
Salt and pepper
Heat oven to 250. Slice tomato fairly thinly and lay on baking dish. Drizzle with olive oil and salt and pepper it. Bake for 45 minute to an hour (depends on if you like them more soft or more chewy).
Meanwhile in food processor (if you do not have, chop herbs finely and use hand blender), process first 10 ingredients until herbs are fairly smooth. Add 6 TBS of the goat cheese and process for 20 more seconds. Set aside.
Increase oven temperature to 350. Line the bottom of a 7 inch spring form pan with tomatoes. Dot tomatoes with the 2 remaining tablespoons of goat cheese. Pour herb mixture on top of tomatoes and goat cheese.
Bake for 40 minutes or until a knife come out almost clean. Let cool. Loosen sides by running a knife around edge of spring form. Remove outside of pan. Place serving dish on top of cheesecake and invert so tomatoes are on top. Chill and serve.