Wednesday, December 30, 2015

Crabmeat cocktail

I made this for our Christmas dinner first course. It was simple and delicious.

Serves 9

2 lbs lump crab meat, picked over to remove any bits of shell
1/2 red onion or 4 green onions, finely chopped
1 celery rib, finely chopped
1/2-3/4 cup mayo (Duke's or Hellmans)
1 heaping tbl dijon mustard
Juice of 1-2 limes, depending on how juicy they are
1 - 2 tsp Luzianne Cajun seasoning

baby lettuce
Sliced grape tomatoes for garnish.
Chives

Fold all together gently, using the lower amts of mayo, lime juice, and Luzianne. Add more mayo if it's too dry. Taste and adjust seasonings and  lime juice.

Place some lettuce in martini glasses. Add the crab mixture and garnish with sliced grape tomatoes and chives.

Easy Beef Tenderloin

This is from Ina Garten with a few changes.  She says to roast 20 minutes for rare, but I thought it was too rare. So, i've added 5 minutes. For a party, leave the roast wrapped up and refrigerate before slicing thinly.

1 4-5 lb beef tenderloin, tied up, and brought to room temp.
Olive oil 
Salt, pepper, garlic powder

Remove meat from fridge at least 2 hours before roasting.
Tie up the tenderloin folding the thin end under itself. Try to make the entire piece of meat about the same thickness, rub all over with oil and season heavily with salt, pepper, and garlic powder. 

Preheat oven to 500
Roast 25 minutes for very rare (the thickest part will be very rare, the thinner parts rare); roast 30 minutes for rare.  

Remove from oven, wrap in aluminum foil and let stand 20 minutes. Unwrap, slice, and serve with sour-cream-horseradish-sauce or Mustard sauce 

Salmon in Red Curry

I cooked this last week for Jim, and, miracle of miracles, he actually liked it.  He doesn't like salmon or Thai curry, but he liked this. Go figure! This was very quick and easy, but you could even make the base in advance and just cook the salmon and vegetables the next day.
To serve 4

Base
1 tbl coconut oil or any neutral oil
1/2 red onion, sliced
2 garlic cloves, minced
1 inch knob of fresh ginger, grated
1 - 2 tbl lemongrass, chopped fine (substitute lime rind if you don't have lemongrass)
1/2 jar of red curry paste, (about 2oz)
1 can coconut milk (i used light)
1-2 tbl fish sauce

1 potato, peeled and cut into chunks
1 carrot, peeled and sliced diagonally,
3 baby bok choy, sliced into 1/2" chunks
1 lb skinless salmon, cut into big chunks
(1 fresh chili pepper - sliced)
Juice of 1 lime
Fresh coriander, chopped

Saute the onion, garlic, ginger, lemongrass in the oil for a minute.  Add the curry and saute a minute.  Add the coconut milk, lime rind, and fish sauce.  Add the potatoes and cook til almost tender (10-15). Add the carrot and cook another few minutes until almost tender.  Add salmon and bok choy and cook til salmon is done (3-4 minutes depending on the thickness of the fish). Add chili pepper, lime juice, and coriander, and serve with rice.