Penne Pasta Crab Louie Salad

It's salad season and I'm excited to share this new one with you. It's quick, inexpensive and looks oh-so pretty on a plate. I was going to make it with shrimp but came across some imitation crab on sale at my market. All I can say is, what a difference in price, and it's worth a try! I used to be a snob about the Pollack/King Crab mixture and wouldn't give it a second thought. Well, times have changed. I'm a big girl now and have to admit, it's really quite delicious. The brand I bought is Trans Ocean Crab Classic and I'll buy it again.

Penne Pasta Crab Louie Salad
Serves 4-6

The Salad
6 oz uncooked penne pasta
8 oz imitation crab
1/2 cup finely diced celery
4 scallions (white and light green parts) chopped

The Sauce
1-1/2 T cocktail sauce
1/2 cup mayonnaise (I used lite)
1/4 cup sour cream (optional)
1/2-1 lemon
1 tsp Worcestershire sauce
1 T capers
salt and pepper to taste

The Garnish (use one or all)
hard boiled eggs
baby spinach
grape tomatoes halved
Olde Thompson Steak & Burger Seasoning

Prepare penne according to package directions. While pasta is cooking, prep your crab, celery and scallions. When penne is cooked, drain and rinse with cold water to stop the cooking. To make the Louie sauce, combine all ingredients, mix well and taste to see if you need additional salt, pepper or lemon. I like my Louie sauce on the lemony side. Mix your sauce with the cooled pasta, crab, celery and scallions and refrigerate until chilled.

Right before serving, I give the salad an additional squeeze of lemon to loosen it up a bit and regenerate it. Plate this baby up and enjoy, I sure did!

Sweet and Salty Lettuce Cups

Even though it doesn't feel like summer yet here in New England, next weekend is the unofficial start of the season. Whether you're dusting off your grill, getting together with friends, or just enjoying the day off from work, here's a nice little appetizer to help you enjoy the day. It's a new recipe for me that I made tonight for the first time, and just the dish to get you ready for the hot days ahead. And it's perfect if you're feeding vegetarians.

Orange and Goat Cheese Orzo Lettuce Cups
Inspired by excess oranges and orzo in my pantry

1 cup uncooked orzo
1 T butter
1 T olive oil
1/2 cup onion diced
Kosher salt and pepper
1-3/4 cups water
2 navel oranges supremed
Juice from the 2 oranges
1-2 T capers
3 scallions chopped
1/4 cup raisins (optional)
5 oz goat cheese
Boston lettuce leaves, washed and dried

Dressing
1 large garlic clove finely minced
Kosher salt
Pepper
2 lemons juiced
Extra Virgin olive oil
1 tsp Dijon mustard

Lets cook the orzo first. In medium saucepan on medium/low heat add butter and oil. Add onions, sprinkle with kosher salt and pepper and soften (3-4 minutes) stirring occasionally. You don't want the onions to brown, just soften. Now add the orzo and stir into the onion mixture. You want to toast the pasta- but again, you don't want it to brown. This takes a minute or so. Add a bit more salt at this point, just to add some flavor to the orzo and stir. Add water, increase heat to a low boil, cover, reduce heat to low and cook about 12-13 minutes. Give the orzo a stir and let rest and cool.

While orzo is cooling you can make the dressing. This is a simple lemon/mustard vinaigrette that I use for everything. Finely chop garlic and mix with kosher salt (start with 1/2 tsp). There's a technique that many chef's use to combine the salt and garlic to make make a paste. That's what I do here. I'll try to explain- take the flat side of your chef's knife and press the garlic and salt together on your cutting board in a small sweeping motion. Now chop the mixture with your knife and press (sweep) it again and again until you have somewhat of a paste, chopping every once in a while until you're satisfied with a medium- smooth paste. I don't have enough patience to get it completely smooth. Now add some pepper and place in medium size mixing bowl. Add lemon juice, mustard, olive oil (wish I had an exact amount- I don't, because it's a different amount every time, but I want to say about 1/3 cup). I also like my dressing acidic. My recommendation- taste and adjust the amount of olive oil. Whisk it well and set aside while you assemble the salad.

To cooked, cooled orzo add supremed oranges and their juice, capers, scallions and the creamy goat cheese crumbled. At the last minute I decided to add raisins and I'm glad I did. I'm a raisin lover but I realize not everybody is, so this is obviously an optional ingredient. Add your dressing and toss gently.

 
Fill lettuce leaves with about 2 tablespoons of this creamy mixture, garnish with parsley, serve and enjoy!

If you're making this salad ahead of time, refrigerate until serving time and squeeze half a lemon over the orzo mixture before plating, just to refresh the salad. I think you'll really like this sweet and salty appetizer. 
 

Tater Salad Fake Out

Is anybody besides me ready for a barbecue and some time outdoors? I'm just about losing my mind with the snow, rain and cold this year. When I get my first invitation this spring to an outdoor event, I know what I'm bringing... my newest potato salad recipe.  It's low carb and delish. And nobody, and I mean nobody will realize the fake-out unless you tell them. But I'm happy to tell you- it's 1/3 potatoes and 2/3 cauliflower. And the dressing is out-of-this-world good. The Brown Eyed Baker gets the credit for this dressing for sure. There's something magical that happens when you add a bit of bacon fat to your mayo mixture. Double, triple or quadruple this recipe when you're sharing with others. Otherwise this will serve 4.

Cauliflower Potato Salad

2 cups  cauliflower florets chopped
1 cup potatoes diced into 1/2 inch pieces
2 hard boiled eggs chopped
1 stalk celery finely chopped
1 T onion finely chopped
5 slices bacon cut into 1/2 inch pieces
1/2 cup mayo (I use the low fat)
1 to 1-1/2 T (or a little more) bacon fat
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
2 tsp capers

Cook potatoes on stovetop for 15 to 20 minutes. Drain, let cool and set aside. While the potatoes are cooking, microwave the cauliflower florets for 3 minutes. When they are done, set them aside and let them cool as well. On medium heat, fry your bacon. Doesn't this look good?

When bacon is browned, remove from pan and drain on paper towels. Pour bacon fat from pan and reserve about 1-2 tablespoons. You'll be using this in your dressing. I actually made my dressing in the pan that I cooked the bacon in. To bacon drippings add your mayo, mustard, sugar, salt, chopped celery, and onions. Whisk to combine.

I think we're ready to put this dish together. In large mixing bowl combine your eggs, potatoes, cauliflower and bacon.

Now add the heavenly dressing and as many capers as you like. I opted for about 2 teaspoons. I give you permission to add more (note- Brown Eyed Baker didn't use capers but used a pickle relish I think).

I ate this immediately, but if you're making it ahead, refrigerate and if the dressing seems a little tight- just add a teaspoon or two of vinegar to loosen it up. I know that will work for sure.

Hurry up Spring- Can't wait to make this dish for my friends!

Saucy

I made a saucy little dinner last night with the help of Lidia Bastianich, one of my favorite celebrity chefs and cookbook authors. Her cooking is always simple and ever-so flavorful, and reminds me of the way my mom used to effortlessly cook. Haddock's been on sale this week, so that was my fish of choice, but any white fish will do. I changed Lidia's recipe slightly and added a yummy roasted red pepper and caper tarter sauce (aioli), which turned out to be a great complement to the garlic and lemon flavored fish. This recipe serves four and it's definately company fare. I give it five stars.

Savory Bread Crumb Topped Baked Haddock with
Roasted Red Pepper, Lemon and Caper Aioli
Adapted from Lidia Bastianich

Fish
1-1/2 pounds haddock
1 tsp kosher salt
4 T extra virgin olive oil
Juice of one lemon
1/4 cup white wine (I used chardonnay)
4 garlic cloves, peeled and crushed with a big chef's knife
1/2 cup seasoned (store-bought) bread crumbs
Zest of 1 lemon
1/4 tsp ground cayenne pepper
Fresh lemon slices for garnish

Sauce
1/2 roasted red pepper (I use Pastene jarred) chopped fine
3 tsp capers chopped fine
Juice of 1/2 lemon
1/4 tsp salt
1/2 tsp jarred white horseradish
1/2 cup light mayonnaise

To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, the lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I used a glass Pyrex) and whisk together well. Drop in the crushed garlic cloves and stir with the dressing. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down, in one layer. I tucked the crushed garlic under the fish so it wouldn't burn while cookin in the high temp oven.

Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until the crumbs are crisp and golden and the fish is cooked through, about 20-25 minutes.

To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined.


If time permits, make the sauce ahead of time. Refrigerate and let the flavors get to know one another and thicken a bit. I think you'll be very happy. I know that while writing this post, I nibbled on some microwaved leftovers and aioli, and I'm very pleased with last night's dinner.