Friday, August 19, 2011

What's for dinner?

Here is what we are having for dinner next week...

Sunday - Crispy Eggplant Fritters with Smoked Mozzarella

Monday - Swiss Chard, Snap Peas, and Beef Stir-Fry

Tuesday  - Dinner Out

Wednesday - Chickpeas with Chard and Pan-Roasted Tomatoes

Thursday - Crab Cakes with Buttermilk-Basil Dressing and Marinated Tomatoes and Corn - See Below for Recipe  (I know we just had this earlier this month, but we have a guest for dinner and this is a great meal for entertaining.)

Friday - Skirt Steak with Corn Cakes

Saturday - BLTs with Eggplant Fries

Crab Cakes with Buttermilk-Basil Dressing and Marinated Tomatoes and Corn
From Tyler Florence for House Beautiful, July/August 2011
Serves 4-6

For the Crab Cakes

1 1/2 lbs. jumbo lumb crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices of white bread with the crusts removed and  
         processed in the food processor)
2 Tbsp mayonnaise, plus more if needed
1 large egg white
1/2 lemon, juiced
Sea Salt and freshly cracked black pepper

For the Dressing

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh basil leaves
2 Tbsp extra-virgin olive oil
A few drops of fresh lemon juice
Sea salt to taste

For the Marinated Tomatoes and Corn

2 ears of fresh corn
2 vine-ripened tomatoes, cut into wedges
2 cups grape tomatoes, cut in half
1 Tbsp Old Bay seasoning
2 Tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
1 fat Tbsp of tiny fresh basil leaves
Sea salt and freshly cracked black pepper, to taste


1.  Mix crabmeat, bread crumbs, mayonnaise, egg white, and lemon juice until just blended.  Season with salt and pepper.  Shape into six large cakes.  Put them on a plate, cover loosely, and place them in the refrigerator to chill.

2.  To make the dressing, combine all ingredients in a blender and puree on high until smooth; salt to taste.  The flavor should remind you of classic ranch dressing.  This sauce should be served at room temperature, so pull it out of the refrigerator 15 minutes before you plate up. 

3.  Roast the unshucked corn in a 350-degree oven for 30 minutes, until the husks are brown and parchment-like.  The corn will steam in its own jacket, creating an unbelievable, naturally sweet flavor.  Once the ears are cool enough to handle, peel the husks back.  Using a sharp knife, slice the kernels from the cob into a mixing bowl.

4.  Cut up the tomatoes, but don't make them too small and delicate.  Toss the tomatoes and corn with the Old Bay, lemon juice, olive oil, basil, sea salt, and pepper, and let it marinate in the fridge to chill.  (This can be done up to an hour in advance - if it sits longer than that, the salt will pull too much water out of the tomatoes.)

5.  Take the crab cakes out of the refrigerator.  Heat 3 Tbsp olive oil in a large saute pan over medium heat.  Add the crab cakes and cook for about four minutes on each side until they are nice and crisp.  To assemble, spoon some dressing on each plate and place a crab cake in the center.  Sprinkle tomato and corn mixture over the top and serve immediately. 

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