Thursday, August 16, 2012

rachael rays quick pickles....

  • 1/2 cup white vinegar, eyeball it
  • 2 rounded teaspoons sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon salt
  • 1 clove cracked garlic
  • 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
  • 1 bay leaf
  • 4 kirby cucumbers, cut into 1-inch slices on an angle

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill in a jar before serving.


Sunday, August 5, 2012

baked crab cakes!

Ingredients: 
 For the Crab Cakes: 
18 ounces lump crab meat
1 sleeve of Ritz crackers, crushed... 
2 whole egg plus 2 egg whites beaten 
3 finely chopped scallions 
4 tbsp finely chopped red bell pepper 
2 tbsp mayo 
4 tbsp fresh cilantro 
 1 lime, juiced 
 salt and pepper to taste 
 Cooking spray 

Directions:
In a bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, don't over mix so that the crab remains in large chunks. Shape into patties. Chill in the refrigerator at least 1/2 hour before baking. 
Preheat oven to 400°. Grease a baking sheet w/ spray and bake for 10 mins each side...or until golden brown..... ill be honest.. i forgot to flip em, and they came out perfect!