Распечатать
E-mail
 |
Ингредиенты
- 1 pound crab meat, jumbo, lump or back-fin
- 2 heaping tablespoons mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 24 lg. sea scallops (about 2 lbs.)
- 1 lb Italian sausage
- 4-5 cloves fresh garlic or about 1/3 cup minced from a jar
- 1 onion
- add to:
- 1 15-oz can diced tomatoes
- 3 8-oz cans tomato sauce
- ~2 tbsp oregano
- ~1 tbsp basil
- 2 bay leaves or about 2 tsp crushed
- ~1 tsp sugar
- 1 cup water
- pepper
- simmer for at least 2 hours uncovered
- cheese filling:
- 16-oz tub ricotta
- ~1 tbsp oregano
- ~1 tsp salt
- ~2 tsp pepper
- 2 8-oz packages Sargento six-cheese Italian blend (or a whole lot of mozzarella and about a third as much parmesan)
- 1 pkg lasagna noodles (no-boil is the best)
- layer:
- sauce
- noodles
- ricotta
- sauce
- cheese
- noodles
- ricotta
- sauce
- cheese
- noodles
- ricotta
- sauce
- cheese
- 325 for 45 minutes uncovered; let stand 15 minutes before cutting and serving.
- Timothy Gagerââ¬â¢s Meat or Vegetarian Chili
- Half a Butternut Squash or One pound of ground beef and One pound of cooked steak
- One can kidney beans drained
- One large can of whole tomatoes
- Two medium green peppers
- Two medium to large onions
- ý tablespoon of ground black pepper
View Full Recipe at Food Shenanigans!
%20and%20her%20husband%20Dave%20along%20with%20six%20other%20people%20I%20love.%20I%C3%A2%E2%82%AC%E2%84%A2ve%20already%20fantasized%20that%20after%20the%20party%20Michelle%C3%A2%E2%82%AC%E2%84%A2ll%20just%20post%20%C3%A2%E2%82%AC%C5%93I%20quit,%20Tim%C3%A2%E2%82%AC%E2%84%A2s%20too%20good%C3%A2%E2%82%AC%C2%9D%20on%20her%20blog.%20Maybe%20she%C3%A2%E2%82%AC%E2%84%A2ll%20say%20something%20nice%20after.%20[Ed.%20Note:%20This%20is%20certainly%20possible,%20but%20my%20ego%20likely%20won't%20allow%20it!]%3C/p%3E%3Cp%3EThis%20year%20here%20is%20the%20menu:%3C/p%3E%3Cp%3ERobert%20Duvall%C3%A2%E2%82%AC%E2%84%A2s%20Mother%C3%A2%E2%82%AC%E2%84%A2s%20Crab%20Cakes.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E1%20pound%20crab%20meat,%20jumbo,%20lump%20or%20back-fin%3C/p%3E%3Cp%3E2%20heaping%20tablespoons%20mayonnaise%3C/p%3E%3Cp%3E2%20eggs,%20lightly%20beaten%3C/p%3E%3Cp%3E1/2%20teaspoon%20Worcestershire%20sauce%3C/p%3E%3Cp%3E1/2%20teaspoon%20cayenne%20pepper%3C/p%3E%3Cp%3E1/4%20teaspoon%20salt%3C/p%3E%3Cp%3E1/2%20small%20onion,%20grated%3C/p%3E%3Cp%3E1/2%20tablespoon%20mustard%20powder%3C/p%3E%3Cp%3E18%20Ritz%20crackers,%20crumbled%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.%20Combine%20all%20ingredients%20except%20the%20crackers.%20Add%20crackers%20crumbs%20in%20as%20close%20to%20saut%C3%83%C2%A9ing%20as%20possible%20so%20that%20they%20crab%20cakes%20don%C3%A2%E2%82%AC%E2%84%A2t%20get%20too%20moist%20from%20the%20other%20ingredients.%20Form%20into%20patties%20the%20size%20of%20hamburger%20patties.%3C/p%3E%3Cp%3E2.%20Saut%C3%83%C2%A9%20in%20frying%20pan%20over%20medium-to-high%20heat%20in%20butter,%2010%20minutes%20per%20side.%20Make%20sure%20that%20it%C3%A2%E2%82%AC%E2%84%A2s%20crispy%20outside%20but%20moist%20and%20juicy%20inside.%3C/p%3E%3Cp%3E3.%20A%20simple%20tartar%20sauce%20to%20accompany%20the%20crab%20cakes%20can%20be%20made%20by%20mixing%20mayonnaise,%20grated%20onion%20and%20lemon%20juice.%3C/p%3E%3Cp%3EThese%20are%20the%20best%20crab%20cakes.%20I%20cannot%20order%20crab%20cakes%20out%20at%20any%20restaurants%20anymore%20because%20honestly,%20they%20are%20not%20as%20good%20as%20these.%20I%20also%20have%20a%20lot%20of%20really%20nice%20positive%20associations%20involving%20cooking%20these%20as%20a%20main%20course.%20(Yes,%20they%20got%20me%20laid).%20For%20a%20twist%20shake%20a%20few%20drips%20of%20chipotle%20tabasco%20in%20the%20tartar%20sauce.%3C/p%3E%3Cp%3EBacon-Wrapped%20Scallops%20with%20Timothy%20Gager%C3%A2%E2%82%AC%E2%84%A2s%20crusty%20Twist%3C/p%3E%3Cp%3E24%20lg.%20sea%20scallops%20(about%202%20lbs.)%3C/p%3E%3Cp%3E12%20slices%20bacon%3C/p%3E%3Cp%3EChopped%20Almonds%3C/p%3E%3Cp%3ESeasoned%20pepper%3C/p%3E%3Cp%3EMelted%20Butter%3C/p%3E%3Cp%3ERinse%20scallops%20with%20running%20cold%20water,%20pat%20dry%20with%20paper%20towels.%20Cut%20each%20bacon%20slice%20crosswise%20in%20half;%20wrap%20each%20half%20around%20a%20scallop,%20securing%20with%20a%20toothpick.%20Sprinkle%20scallops%20lightly%20with%20seasoned%20pepper.%20Chop%20almonds%20using%20a%20food%20processor%20or%20hit%20them%20with%20a%20hammer%20inside%20a%20zip-lock%20bag.%3C/p%3E%3Cp%3EPreheat%20broiler.%20Place%20scallops%20on%20rack%20in%20broiling%20pan,%20with%20bacon%20facing%20the%20heating%20element.%20Broil%208%20to%2010%20minutes%20until%20scallops%20turn%20opaque%20throughout,%20using%20tongs%20to%20turn%20scallops%20frequently%20so%20bacon%20will%20brown%20evenly%20on%20all%20sides.%20Submerge%20bacon%20wrapped%20scallops%20in%20butter%20and%20roll%20in%20almond%20pieces.%3C/p%3E%3Cp%3EWhen%20I%20cook%20I%20know%20what%20ingredients%20go%20well%20together.%20Crusting%20the%20usual%20scallops%20wrapped%20in%20bacon%20is%20just%20enough%20extra%20care%20that%20people%20will%20say,%20%C3%A2%E2%82%AC%C5%93Oh,%20wow.%C3%A2%E2%82%AC%C2%9D%20The%20scallops%20I%C3%A2%E2%82%AC%E2%84%A2m%20going%20to%20use%20are%20fresh%20off%20the%20boat%20from%20Mitura%20Fishing%20Corporation.%20Fresh%20Scallops,%20no%20poisons%20or%20salt%20water%20baths%20which%20distributor%20of%20scallops%20use%20to%20plump%20them%20up.%20Only%20the%20best%20and%20freshest%20come%20from%20The%20Halina%20M%20[pictured%20on%20right].%3C/p%3E%3Cp%3EElizabeth%20Rawlin%C3%A2%E2%82%AC%E2%84%A2s%20Lasagna%20for%20Idiots%3C/p%3E%3Cp%3ESauce%3C/p%3E%3Cp%3Ebrown:%3C/p%3E%3Cp%3E%C3%82%C2%BC%20tablespoon%20of%20chili%20powder.%3C/p%3E%3Cp%3EIf%20using%20meat:%20Brown%20the%20meat,%20drain.%20Then%20add%20canned%20tomatoes,%20drained%20kidney%20beans,%20large%20chopped%20onions%20and%20peppers,%20cooked%20steak%20pepper%20and%20chili%20powder.%20Simmer%20for%2090%20minutes.%3C/p%3E%3Cp%3EFor%20vegetarian:%20don%C3%A2%E2%82%AC%E2%84%A2t%20use%20or%20add%20the%20meat.%20Duh.%20Add%20the%20squash%20fifteen%20minutes%20before%20serving.%20If%20you%20add%20it%20too%20early%20it%20will%20break%20into%20tiny%20or%20become%20invisible%20and%20overwhelm%20the%20chili.%3C/p%3E%3Cp%3ETimothy%20Gager%20is%20the%20author%20of%20eight%20books%20of%20fiction%20and%20poetry.%20He%20loves%20to%20cook%20and%20will%20often%20have%20multiple%20foodgasms.%20He%20lives%20on%20www.timothygager.com%3C/p%3E){kind=link}