Sharing some recipes
I recently saw a recipe for a New York Cheesecake, Grilled Scallops with Bacon and Chives, and Maryland Crab Cakes. Disclaimer. I have not tried these recipes yet, but they recently caught my eye. I'll be trying them soon. If you try them first, please drop me a note and let me know if you liked them.
New York CheesecakeCrust
Combine flour, sugar, and butter using a pastry blender, until crumbly.
Add lemon and orange rind, egg yolk, vanilla, and salt; mixing thoroughly
Put mixture into the bottom of a slightly greased 10-inch springform pan. Bake at 400 degrees for 9 minutes. When the crust has cooled, pour the filling into the pan.
Set oven to 350 degrees.
On very low speed, mix together cream chees, flour, and salt. Blend until light and smooth.
Add lemon and orange rind, lemon juice, and vanilla extract and mix.
Add 5 eggs and 2 yolks, one at a time, blending after each addition.
Slowly add whipping cream and mix well.
Pour into crust in springform pan. Place the pan on a large cookie sheet and bake for one hour or slightly more, or until a toothpick comes up clean. Do not over bake.
Remove from oven and add topping.
Sour Cream Topping
Combine all ingredients and carefully spread on the top of the cheesecake.
Return to the oven and bake at 350 degrees for 10 minutes.
On low heat, warm jelly in a skillet.
Gently stir fruit into jelly just to combine and coat fruit
Spread on cookie sheet to cool.
Whipped Cream Topping
Combine whipping cream, powdered sugar, and vanilla in a bowl and whip until stiff.
Frost sides of cheesecaks. Pipe decorative border around top and bottom if desired.
Arrange glazed fruit on the top of th echeesecake. Chill for several hours before serving.
Grilled Scallops with Bacon and Chives
Preheat grill to medium-high.
Cook bacon according to the package directions until the bacon is almost cooked. It should be pliable, not crisp.
Season scallops with salt and pepper to taste.
Cut bacon slices in half to make 16 slices and one each wrap one bacon half-slice around each scallop.
Thread scallops onto a metal barbeque skewer.
Brush exposed part of scallop with melted butter.
Grill, turingg often, until scallops and bacon are cooked through, about 5 minutes.
Garnish with fresh chives
Maryland Crab Cakes
Drain the crab meat and place in a bowl. Do not break up the lumps. Set aside
In a small skillet, heat 1 tablespoon butter and 1 teaspoon olive oil. Over medium high heat, cook green onions and celery until softened.
When cooled, place in a medium bowl. Add breadcrumbs, mayonnaise, mustard, lemon juice, Worcestershire sauce, Sriracha, parsley, Old bay seasoning, and salt. Mix well.
Add crab and gently combine, trying not to break up lumps too much.
Cover with plastic wrap and refrigerate for 1-2 hours.
Shape the crab mixture into 6-8 cakes about 1 inch thick.
In a 12 inch nonstick skillet, heat the remaining tablespoon of butter and tablespoon of olive oil over medium heat. When the butter is frothy, add the cakes and cook until dark golden brown on one side, about 4 minutes. Very genty, flip the cakes over and cook until golden brown.
Carefully remove the crab cakes from the skillet and serve with salad or in a bun. Serve with lemon wedges.
This wasn't with this recipe, but I love Remoulde Sauce with Crab Cakes and this one I love!
Mix all together. Keep refrigerated.
Again, this is a recipe I've used frequently. It comes from a Lee Bailey's cookbook. Lee Bailey is one of the master chef from the Brennan family restaurants in New Orleans (e.g., Commander's Palace, Mr. B's, Palace Place). Make the seasoning ahead of time and store in a tightly sealed jar or Tupperware in your spice cabinet.
Combine all ingredients in a food processor. Whirl around for about 15 seconds to mix well. tore in a tightly seal jar or Tupperware in your spice cabinet.
I hope you enjoy these recipes. If you like seeing recipes on my blog, drop me a note and let me know.