I can’t tell you how many times I made crab cakes while working at different restaurants. I am pretty sure even I don’t want to know. What I do know is many times they had lots of flavors sans one, crab and I often thought the cakes were more bread crumb than crab. So here is a quick, easy, and very crab tasting recipe that can be made any night of the week. This recipe makes a lot of cakes but realize you can make the cakes and freeze them in sets of 4 cakes or whatever works for you. Continue reading “RECIPE CARD: All-American Crab Cakes”
My wife Amy and I had the pleasure of eating a multi-course vegetarian meal a few years back. The dinner came with many drink options, wine, cocktails, and homemade sodas/mocktails. For no reason other then curiosity, we chose to drink the mocktails and we were glad we did. It was an amazing dinner all the way around. Continue reading “RECIPE CARD: Celery and Lemon Tom Collins (mocktail or cocktail)”
I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal.
Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender. I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading “Octopus and Potato Salad with a Tomato Vinaigrette”
There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn’t make them good. Continue reading “Bar Pizza—It’s What You Crave”