Recipes

Crab Cakes With Maui Sauce

Crab Cakes With Maui Sauce

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Ingredients

Makes 4 servings

Prep: 25 min., Cook: 12 min.

Garnish:

  • shredded fresh spinach leaves

Instructions

  • Stir together first 12 ingredients, and shape into 12 patties.
  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
  • Add crab cakes, and cook 5 minutes on each side or until golden.
  • Remove crab cakes from skillet, and keep warm.
  • Add spinach leaves to skillet, and sauté 1 to 2 minutes or until wilted.
  • Stir in remaining 2 tablespoons butter.
  • Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes.
  • Spoon spinach mixture around crab cakes.
  • Garnish, if desired.

Notes & Wine Advice

Serve immediately.
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Course; Cake / Fish

Maui Sauce

Maui Sauce

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Equipment

  • Small saucepan

Ingredients

Makes ¾ cup

Prep: 5 min., Cook: 10 min.

Instructions

  • Bring pineapple juice and vinegar to a boil in a small saucepan over medium-high heat.
  • Boil 8 to 10 minutes or until mixture is reduced by half.
  • Stir in soy sauce; cool slightly.
  • Whisk in mayonnaise until smooth.
  • Serve warm.
  • Makes ¾ cup
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Course; Sauce

Vegetable Platter With Creamy Honey-Herb Dip

Vegetable Platter With Creamy Honey-Herb Dip

To get a head start, wash rinse, pat dry, and wrap in paper towels. Refrigerate in a zip-top plastic bag. Vegetables can be steamed 8 hours ahead and chilled.
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Ingredients

Makes 8 servings

Prep: 15 min., Cook: 30 min.

Instructions

  • Arrange new potato and, if desired, sweet potato in a steamer basket over boiling water.
  • Cover and steam 20 minutes or until tender.
  • Rinse with cold water to stop the cooking process.
  • Arrange green beans in steamer basket over boiling water.
  • Cover and steam 4 minutes or until crisp-tender.
  • Plunge into ice water to stop the cooking process; drain.
  • Repeat procedure with cauliflower, and then broccoli.
  • Place vegetables on a lettuce-lined platter; cover and chill.

Notes & Wine Advice

Serve with Creamy Honey-Herb Dip.
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Course; Appetizer / Vegetables
Diets; Vegetarian

Creamy Honey-Herb Dip

Creamy Honey-Herb Dip

If you don’t have time to steam vegetables, serve this dip with a deli vegetable tray from the supermarket.
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Equipment

  • Food processor

Ingredients

Makes 1¼ cups

Prep: 5 min.

Instructions

  • Process first 7 ingredients and, if desired, anchovy paste in a food processor or blender until smooth; cover and chill.
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Course; Sauce

Grilled Eggplant Appetizers

Grilled Eggplant Appetizers

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Ingredients

Makes 40 appetizers

Prep: 30 min.Prep: 30 min. Broil: 3 min., Stand: 30 min., Grill: 20 min., Chill: 8 hrs.

Instructions

  • Sprinkle eggplant with salt, and let stand 30 minutes.
  • Combine basil, garlic, and olive oil; set aside.
  • Rinse eggplant slices, and pat dry.
  • Coat food rack with cooking spray, and place rack on grill over medium coals (300° to 350°).
  • Place eggplant slices on rack in a single layer.
  • Cook, without grill lid, 8 to 10 minutes on each side.
  • Place half of eggplant slices in an airtight container, and sprinkle with basil mixture; top with remaining eggplant slices.
  • Cover and chill 8 hours.
  • Position knife blade in food processor bowl; add eggplant mixture and red pepper.
  • Process until smooth, stopping once to scrape down sides.
  • Spread about 1½ teaspoons eggplant mixture on each of 40 baguette slices, and top each with a tomato slice.
  • Sprinkle tomato slices evenly with cheese.
  • Broil 5½ inches from heat 2 to 3 minutes or until cheese melts.

Notes & Wine Advice

Serve immediately.
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Course; Appetizer

Avocado-and-Leek-Stuffed Portobello Mushrooms

Avocado-and-Leek-Stuffed Portobello Mushrooms

If you can’t find baby portobellos, use 6 large or 8 medium-size portobello mushrooms.
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Ingredients

Makes 12 appetizer servings (about 2 per serving)

Prep: 25 min., Bake: 10 min.

Instructions

  • Remove brown gills from the undersides of mushrooms using a spoon; discard gills.
  • Melt butter in a large skillet over medium heat; add leeks and garlic, and sauté until tender.
  • Remove from heat, and let cool.
  • Stir together avocados and next 3 ingredients in a medium bowl; stir in leek mixture.
  • Divide and press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
  • Sprinkle evenly with chopped walnuts, and drizzle with olive oil.
  • Place on a rack in a broiler pan.
  • Bake mushrooms at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes or until walnuts are golden brown and mushrooms are tender.

Notes & Wine Advice

Serve immediately.
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Course; Appetizer / Side Dish
Diets; Vegetarian

Chunky Black-eyed Pea Salsa

Chunky Black-eyed Pea Salsa

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Ingredients

Makes 2 cups

Prep: 20 min., Broil: 10 min., Stand: 10 min.

Instructions

  • Broil poblano pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
  • Place pepper in a zip-top plastic bag; seal and let stand 10 minutes to loosen skin.
  • Peel pepper; remove and discard seeds.
  • Chop pepper.
  • Stir together pepper, peas, and next 9 ingredients.
  • Cover and chill.

Notes & Wine Advice

Serve with tortilla chips.
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Course; Sauce
Diets; Vegetarian

Grilled Tomatillo ’n’ Green Tomato Salsa

Grilled Tomatillo ’n’ Green Tomato Salsa

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Ingredients

Makes about 5 cups

Prep: 20 min., Grill: 20 min., Cool: 10 min., Chill: 2 hrs.

Instructions

  • Spray cold grill cooking grate with cooking spray; place grate on grill over high heat (400° to 500°).
  • Place tomatillos and next 3 ingredients on cooking grate; grill, covered with grill lid, 10 to 15 minutes or until tomatillos look charred, turning often.
  • Remove tomatillos and jalapeño pepper.
  • Grill tomatoes and onion 5 more minutes or until tomatoes look charred and blistered and onion is tender, turning often.
  • Cool 10 minutes.
  • Slice jalapeño; discard seeds, if desired.
  • Combine jalapeño slices, tomatillo, tomatoes, and onion.
  • Process grilled tomatillo mixture, cilantro leaves, and next 5 ingredients in a food processor 10 seconds or until mixture is coarsely chopped, stopping to scrape down sides.
  • Cover salsa, and chill at least 2 hours.

Notes & Wine Advice

Serve with tortilla chips and lime wedges.
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Course; Sauce

Fruit Salsa With Cinnamon Crisps

Fruit Salsa With Cinnamon Crisps

Flour tortillas toasted with cinnamon and sugar on them make great dippers for this sweet fruit salsa. Serve it for an appetizer or a dessert.
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Ingredients

Makes 4 servings

Prep: 35 min., Chill: 1 hr., Bake: 8 min.

Instructions

  • Combine first 4 ingredients.
  • Stir together lemon juice, ¼ cup sugar, nutmeg, and ½ teaspoon cinnamon; toss with fruit.
  • Chill at least 1 hour.
  • Cut each tortilla into eighths.
  • Arrange pieces on baking sheets.
  • Lightly coat with cooking spray.
  • Combine remaining ¾ teaspoon cinnamon and 2 tablespoons sugar.
  • Sprinkle over tortilla chips.
  • Bake at 350° for 6 to 8 minutes or until lightly browned.
  • Serve with fruit salsa.
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Course; Fruit / Sauce

Avocado-Mango Salsa

Avocado-Mango Salsa

This fresh-flavored salsa tastes great the minute it’s made. It’s delicious with quesadillas or tortilla chips.
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Ingredients

Makes about 5 cups

Prep: 20 min.

Instructions

  • Whisk together jelly and lime juice in a large bowl.
  • Add mango and remaining ingredients; stir until blended.

Notes & Wine Advice

*2 large peeled and diced mangoes may be substituted.
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Course; Fruit / Sauce