Crab Feed

Did you ever do swim team in the summer, and the whole team would gather before a big meet to carbo load, and also everyone would shave down to be more hydrodynamic? Dozens of kids of all ages wielding razors and cans of shaving cream, having at it.

Looking back on it, the group shaving thing was weird. But the carbo load, or “pasta feed” as we called it, was pretty cool.

Anyways, this is a crab feed. No shaving involved.

This is how my BF’s family does it. You make little sandwiches on sourdough bread spread with tartar sauce and layered with a piece of butter lettuce and crab meat. The crab is drizzled with some melted butter and lemon, then topped off with a bit of homemade cocktail sauce. It sort of begs for a big fat gin martini with a plump and briny olive.

BF Scott’s dad is not one to ever half-ass a big family meal. He threw together some excellent Polish sausage, tender potatoes, sweet corn and scrimps in a pot. I was able to eat much more than I care to admit. With butter on top.

Guess who wanted some.

Stuffed French Toast

French toast, brie and ham. It’s fat fat fatty fat. But, as I like to think to myself, everything in moderation including moderation.

I was inspired by our recent trip to Home of Chicken and Waffles to soak it in syrup (the cheap stuff, not the “good” kind, Ina, you elitist).

That’s the remaining ham and brie from the time I made pretentious PB&Js.

Fresh Pasta with Chicken Ragu

I lucked out this Christmas and received a KitchenAid stand mixer with a pasta attachment. Last weekend I finally got to try it.

The braising liquid is garlic, onion, tomato, bay leaf, rosemary and thyme with chicken stock. Then the chicken stewed and stewed, all the day long, and finally I shredded it. (There should be a more elegant past-tense for “shred”. I shrod it.)

I used Anne Burrell’s pasta recipe. She’s so lively and enthusiastic I figured it couldn’t fail. And it didn’t! Hooray!

That’s the fettuccini cut. One of these days I’ll do the spaghetti cut, maybe with a scampi sauce! Stay tuned.

PB&J Panini

Pear, brie and jambon.

That little  joke is courtesy of the gay dads on Modern Family.

I actually wasn’t that impressed with the final result. I think this is one instance in which it would have been better not to panini. The pear just got sort of unpleasantly warm and grainy, you know?

I mean, obviously I ate it all the way, but just saying for next time.

Simple Grilled Cheese

When we don’t have a lot of food in the house, I can usually at least count on us to have bread and cheese. And when you heat those two things up on a pan they taste wonderful.

I spread a thin layer of mayonnaise on the pan-sides of the bread which brown it nicely, and since mayo has a higher burning point than butter (I assume), it’s a more reliable method.

That’s a cheese cutter, by the way. Up above, next to the butter knife. I highly recommend getting one. Perfect slices, every time.

It’s a blend of cheddar and pepper jack cheeses, and it’s even better with a few drops of hot sauce. And/or dunked in some tomato soup.

Post Script: The Melt just opened up in my work-borhood in the Financial District (known to really really cool people as FiDi). I don’t really mind paying $10 for a hot sandwich, soup and chips on a chilly day in San Francisco. Indeed, I shall go there today.

Pizza Night

Caroline came to visit us in Sacramento, and we decided to do a pizza night. The first: barbecue chicken with mozzarella, gorgonzola, red onion and scallions. Not unlike the barbecue chicken pizza at CPK, although I daresay ours was superior.

The chicken was grilled on our indoor barbecue, which we’d never attempted before.

The second was made after a fair amount of wine, and was therefore a tad on the sloppy side. It was ricotta, fontinella (I don’t know), mozzarella, fresh tomato slices and whole basil leaves. We went overboard with the ricotta, it’s true.

We cooked the pizzas on a pizza stone, which only cost about $12 at Cost Plus World Market. You’re welcome, Cost Plus World Market.

The dough was purchased from Famous Pizza on Freeport Blvd. in Sac. You, too, are welcome.

Christmas Eve

This is rather belated.

My mom has always made a pork loin with cracklings on Christmas Eve. We’re Danish, so the Eve is actually much more exciting than the Day.

And the sides to this feast always include brown sugar glazed new potatoes.

This year there were also brussels sprouts with gorgonzola and hazelnuts.

To make the gravy,  my mom uses a couple of tricks. First, she uses a fat separator (the thing below) to make sure she gets the juices of the roast without the grease. She also pan roasts onions then deglazes the pan and reserves the liquid. Those two things make bomb gravy.

There were lots more things, but I was really busy eating. Taking pictures of the food I’m eating on Christmas Eve is just not a priority for me, I guess.

Halloumi and Sweet Bell Pepper Crostini

This is what we had for lunch the other day, with a drizzle of balsamic vinegar and olive oil to top everything off.

You might recall that I greatly, and perhaps inappropriately, enjoy Halloumi, a salty and firm Cypriot cheese that gets crusty and melty on the stove or grill. Pair that with sauteed sweet red bell pepper and tangy vinegar for a nice little lunchtime lunch.

A few capers on top would have been perfection. I did not have any. Capers.

Sweet and Savory Breakfast Sandwich

Do you ever put jam on your toast and then top it with a fried egg and bacon? You should. You should also cook the egg in the bacon drippings.

I usually like my fried eggs with a runny yolk, but for a breakfast sandwich the yolk is cooked through or else it will leak all over your self.

This is the egg that fell on the ground.

This is the dog that licked it up.

Quesadilla with Avocado Cream

Quesadillas have always been a go-to lunch in my family since we tend to have tortillas and cheese in the house at all times. And we have some leftover steak, so.

I’m trying something a little bit different today, due to wanting to use up ingredients that are about to expire. Two avocados, four roasted jalepenos, a scoop of Greek yogurt and the juice of two limes makes a sexy little dip.

Stay tuned to see what happens with the dip later tonight. It’s gonna get raunchy.

Update: Ok, it wasn’t that raunchy, and the salmon kind of took over.