Archive | June, 2013

First Dinner Guests

Hellooooo hellooo—echooo. Anyone still there? I have been doing lots of cooking since Bowen and I got home and lots of blogging, if you believe that.

Bowen and I sous vide chicken breast last week–out of this world! Recipe coming soon..

The reason for my absence? No internet and no cable. Lots of good bonding time for us newlyweds. Except now Bo has hit the road and I have started work so cross your fingers slate and I manage without him. There is one tiny little thing that I like about Bowen working on the road, he brings back fresh seafood from the beach! We had our first dinner guests last night in honor of Mrs. Weir mother’s day celebration–a seafood supper fresh from the gulf.

I made my mom’s soon to be world famous crab cakes with the most delicious lump crab from Blalocks in Orange Beach and a spring vegetable risotto with grilled shrimp.

Jumbo Lump Crabcakes
What you need:

1 red bell pepper,very small dice
1/2 yellow onion, very small dice
3 celery stalks, small dice
3 cloves garlic, minced
1/4 c. dry white wine
1/2 c. Hellman’s mayo
1/4 loaf of french bread, grated
1/4 c. parmesan, grated
panko to coat
1 t olive oil-more for frying

What you do:

Saute pepper, onion, and garlic in 1 T of olive oil until soft, add wine and reduce until au sec (or almost dry), season with kosher salt and cracked P, allow vegetables to cool. In the meantime (in between time), combine lump crab meat (one large container that you have picked through for shells) with mayo, parmesan, bread crumbs. DO NOT BREAKUP CRAB, please. What makes these cakes so special is that they are LUMP crab with no filler. I have yet to have any crab cakes as good as my mom’s and I order them wherever I can. After veggie’s have cooled add them to mixture. Form into 2 oz cakes and cover. REFRIGERATE OVER NIGHT!! VERY IMPORTANT 🙂

After refrigeration/before panko

When your guests have arrived, coat cakes with panko on each side. (not an egg wash and panko, just panko) Then, heat a large sauté pan with enough vegetable oil to coat the bottom of the pan and then a tad more. I would say 2 oz. depending on size of pan. Once your oil is hot, add crab cakes for 2-3 minutes until golden brown.

After I sautéed my first batch of crab cakes I put them on a raised and perforated grated pan ontop of a sheet pan to avoid greasiness in a 220 degree oven to keep warm. I also made a beurre blanc sauce that broke :(. Here’s a good recipe though if you are feeling adventurous, enjoy!


1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons of mixture.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time until there are only 2 or 3 cubes left. Remove from heat and continue whisking while adding the last few cubes
Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency
Season with salt and white pepper
(Optional) Strain out shallots.

Lastly, I threw this risotto together from memory, it’s definitely a technique not a recipe. I never measure out my stock, I usually keep at least a quart warm and eyeball my risotto until its al dente. Go check out Ina’s recipe HERE for spring risotto it’s a no fail!