Tag: pescatarian

Crab Cake Bennies

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I think I know how to unite our broken society.

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We need a new viral social media challenge.

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I miss the days of watching my internet pals flail as ice water is poured on their heads. The days when groups of people would stand still pretending to be mannequins while that terrible song played in the background. And let us not forget about the cinnamon challenge – a classic!

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The internet was a much happier place back then. Collectively, we were a happy-go-lucky bunch. Now we’re just a bunch of stiffs! What if we started planking again? That was a great year for me, personally. I planked on a neighbor’s trash can &, though a low point, I have no regrets. Oh, or we could start stacking the Cheerios on baby foreheads again!!!! THAT was a crowd pleaser.

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I’ll do anything just make the politics go far, far away.

 

 

Time: 12 hours (all prep + cooking) | Serves: 3-4

Ingredients:

  • 8 oz. lump crab meat
  • 1/2 cup of italian breadcrumbs
  • 1/2 cup of mayo
  • 1 tbsp. of dijon
  • 1tbsp. of low sodium soy sauce
  • 1 tsp. of hot sauce
  • 1 egg, beaten
  • 1/2 tsp. of crushed red pepper
  • 1 cup of polenta
  • 2 tbsp. of parmigiano-reggiano
  • 4-6 eggs for poaching
  • 1 tbsp. of white vinegar
  • Sriracha or hollandaise, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • The night before, cook polenta according to package directions
  • Stir in parm-reg + S+P
  • Spread flat on a plastic wrap-lined baking dish + cover with another sheet of plastic wrap
  • Refrigerate over night
  • In the morning, combine crab + breadcrumbs + mayo + dijon + soy sauce + hot sauce + beaten egg + crushed red pepper + S+P
  • Cover + refrigerate for at least 20 minutes
  • Meanwhile, cut your polenta into lil circles using a round glass
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add polenta cakes, cooking on each side for 4-5 minutes or until golden brown to your desire
  • Form crab mix into cakes
  • Heat other tbsp. of olive oil in the same skillet
  • Cook crab cakes on either side for 3-4 minutes or until golden to your desire
  • Bring a pot of salted water to a boil
  • Turn down the heat to a slow boil + add vinegar
  • Make a lil whirlpool + drop an already cracked egg into the center
  • Cook 3 minutes + remove with a slotted spoon + place on a paper towel-lined plate
  • Assemble bennie by placing a crab cake on top of a polenta cake, topping with a poached egg + drizzling with Sriracha
  • Smash schnoz into egg + let the yolk ooze errrrwhere

Spicy Fish Sandwiches

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I’m ready to start a collection.

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Apparently, worldly humans have a “thing” they collect. It might be coffee mugs or coins, a specific animal figurine perhaps.

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If I’m going to do it, I really want to do it right, ya know? Like, I tried the elephant figurine thing for a while, but I forgot why I started & that makes for a mega-lame collection story. I could do Titanic memorabilia but that’s so obvious. I really want to wow people with this.

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I was antiquing yesterday and was just inspired. One man had thousands and thousands of unused postcards. Each postcard was individually wrapped in cellophane and then filed in order of subject. I love filing systems! Another man had a killer stamp collection. You simply don’t know how often you might need a “fabulous” stamp. My favorite, though, was a collection of antique tiaras. Can you even imagine the damage I could have done as a child if my grandmother had a tiara collection? My school pictures would have been epic.

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I do, however, have about 18 NOW CD’s that might lay the groundwork for a serious compact disc collection….

 

 

Time: 1 hour (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 pound of cod, cut into sandwich sizes
  • 1/2 head of red cabbage
  • 1 tbsp. of distilled white vinegar
  • 1 tbsp. of olive oil
  • 1 cup of panko breadcrumbs
  • 1 tsp. of parsley flakes
  • 1 tsp. of garlic powder
  • 1 tsp. of lemon pepper
  • 1/4 cup of mayonnaise
  • 2-3 tbsp. of sriracha
  • S+P, to taste
  • Whole wheat buns
  • Cooking spray

How to:

  • Preheat oven to 425 degrees
  • Meanwhile, combine panko + parsley + garlic powder + lemon pepper + S+P in a bowl
  • Dredge cod in the panko + arrange on a lined baking sheet
  • Spray with cooking spray + bake for 20-25 minutes or until crispy + flaky
  • Meanwhile, combine cabbage + vinegar + olive oil in a bowl, set aside
  • In another bowl, combine + mayonnaise + sriracha
  • Toast buns when fish are almost done
  • To assemble, spread some sriracha mayo on a bun + lay a piece of fish down + top with slaw + other bun
  • Serve hot
  • Pretend you are in an eating competition + time yourself to see how fast you can get all of these into your puny stomach

Shrimp Risotto

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I’m going to read 100 books this year.

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That doesn’t sound like much of a feat once I write it down, does it??

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Oh well – I’m doing it! I’ve always been a bit of a bookworm. My parents put me in some hoity toity Montessori school that taught me to read picture books in Pre-K so I was the little snot that got to public school Kindergarten & told all the kids I could READ. I got bit a lot that year.

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So far, I’ve read The Unbearable Lightness of Being by Milan Kundera. It read like an AP English novel I was forced to read & dissect. So I took a turn for The Girl on the Train by Paula Hawkins. I am on a thriller kick (thanks a lot, Dateline) & couldn’t put this down. I love books about cray cray females & missing/murdered people. Call me simple. Now, I’m reading The Marriage Plot by Jeffrey Eugenides. I also love stories of confused females with multiple suitors. I can’t relate to her in the slightest but it’s fun to dream.

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K I need 97 book suggestions. GO!

 

 

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 lb. of uncooked shrimp, peeled + deveined
  • 4 cups of vegetable stock
  • 1/4 cup of dry white wine
  • 1 cup of parmesan cheese + more for serving
  • Juice of 1/2 a lemon
  • 1 tsp. of lemon pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Parsley, for serving

How to:

  • Heat stock in a pot over low heat
  • Heat olive oil in a pot over low-medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add garlic + cook for another minute
  • Add rice + coat with oil + onion
  • Add wine + let absorb
  • Add stock one ladleful at a time, letting the rice absorb fully before adding another, stir constantly
  • When rice is almost tender, heat other tbsp. of olive oil in a skillet over medium heat
  • Add shrimp + lemon pepper + S+P, cook until pink
  • Add plenty of S+P to rice
  • Stir in cheese + lemon juice
  • Stir in shrimp
  • Serve hot with extra cheese + parsley
  • Unbutton jeans + eat entire pot