Low Carb and Light Wednesday.

I'm going rogue!  Today is just too darn hot to cook much of anything.  Our house doesn't have air conditioning, and right now it's about 85 degrees inside.  We keep the windows shut tight until about 7 o'clock when a slight breeze picks up and the air is a little cooler.  In the meantime, pug and I suffer the wrath of a sweltering 90 year old house made out of redwood.  I'm glad I chose tonight's meal just by chance- it's easy, delicious and relatively quick to prepare with very few ingredients.

Around these parts we love tomatoes.  We really, really LOVE tomatoes.  So I decided to whip up a batch of good old fashioned farm-style tomato stew with pesto drizzle.  I don't have a set way of making this dish because I usually toss in whatever I have available in my fridge the day of.  I'll try to make sense of it all for you guys, here it goes- my very own recipe...

*Fontaine Farmstead Tomato Stew*
10 vine ripe organic tomatoes, chopped into quarters
10 cloves of garlic, peeled and chopped
2 shallots, peeled and chopped
1 can San Marzano tomatoes (28oz)
2 cups chicken broth
1 small bunch fresh basil, stemmed and chopped
1/2 cup of fresh cream
Sea salt and fresh ground pepper

In a large stock-pot, pour your chicken stock in and place on medium heat.  Add all ingredients except the San Marzano tomatoes and cream (reserve).  Boil stew on low-medium heat until liquefied- the skins will separate, remove if you prefer- we leave them in.  Once mixture has reached a generally liquefied state, add your San Marzano tomatoes and let simmer for 20 minutes on low.  Add cream at the last minute and stir vigorously.  Add sea salt and pepper to taste.  Serve immediately with pesto drizzle on top.  

*Pesto Drizzle*
(You will need a blender, small chopping appliance or garden pixies to puree this mixture for you.)
1 large bunch of basil, stemmed and chopped
6 cloves garlic
2 tbsp pine nuts
Parmesan cheese (if preferred, I keep the cheese out to taste the pure flavor of the basil.)
3/4 cup extra virgin olive oil

This one is easy.  Basically combine all ingredients in blender and blend until smooth.  Add oil as needed.  The consistency should be that of thick but viscous sand.  If you like a little more bite, add more garlic according to your tastes.  Drizzle on tomato stew and serve.

The nice thing about this recipe is that it can be served hot OR cold.  It's a very refreshing treat as a cold soup, especially on these hot summer nights.  During the winter, it makes for a hearty, wholesome meal- perhaps paired with white cheddar grilled cheese sandwiches and a nice glass of wine? 

Ok, I'm going to go open up some windows and chow down on this stew.  Man, it smells absolutely insane.  The hubbs came home and smiled ear to ear- he loves homemade soup. 

Mangia!
B

 

Low Carb Tuesday.

I just spent nearly the entire day keeping busy out in the garden.  I got up early this morning to water while it was still cool enough outside.  You have to understand, I live on a very large plot of land teeming with plant life- fruit & olive trees, flowering hedges, climbing jasmine, giant aloe, lavender, 11 rose bushes, 14 succulents, lemongrass, a grape vine, 2 flowering cercis, 10 mock orange plants and a gaggle of other flora.  Watering my yard is no walk in the park, it takes me two hours to complete the task, along with a lot of hose dragging.  Why do I do this you ask?  I have no idea.  I love my yard and I like to treat it well, especially when it is hot out.  I enjoy watering each plant and giving them some words of encouragement throughout these scorching summer months, just in case.  "Stay strong little one!  Conserve your energy!"  I then used up another hour rock hunting for my rock wall.  Literally, I was hunting in my own yard for large rocks to fill in the gaps of my rock wall... In my own yard (!)  Needless to say, it's a BIG job to take care of this place. 

After finishing up with that, I made sure to hit up the gym to cover all my bases.  Five miles of running and cycling later, I needed to refuel and sit a spell.  My late afternoon was set aside to re-pot, water and fresh bark my 10 indoor orchids, so I took full advantage of the sunshine and did just that, outdoors.  I even managed to pot three newly purchased baby Bonsai trees, as a surprise for the hubbs (his old Bonsai was stolen out of our yard after almost ten years of care taking, grrrr!)  I thought a fresh start would put a smile on his face. 

All this work today has made me starving for some good food.  On the low-carb menu tonight...

*Mustard Grilled Pork* (Courtesy of Bon Appetit)
Nonstick vegetable oil spray
1/2 cup Dijon mustard
1/4 cup mayonnaise
1 tbsp chopped fresh tarragon
1 tbsp packed golden brown sugar
2 lbs trimmed boneless pork loin, cut crosswise into 1/2 inch thick slices
Olive oil
Green onions
Red and green cabbage

Spray grill rack with nonstick spray.  Whisk mustard, mayonnaise, tarragon, and brown sugar in a medium bowl.  Brush mustard sauce generously on both sides of pork cutlets.

Brush cabbages with olive oil and sprinkle with salt and pepper.  Grill cabbages until dark marks form, 3-4 minutes per side.  Grill green onions until charred on one side.  Transfer vegetable to work surface.  Chop green onions and cabbages, dress with pinch of Dijon.   

Grill pork until just cooked through and firm to the touch, 2-3 minutes per side.  Transfer to plate.  Serve with cabbage slaw.

Per serving: 294 calories, 13g fat, 85mg cholesterol, 618mg sodium, 5g carbohydrates, 33g protein.

This is a quick, simple and satiating meal for any night of the week.  If you can't find the time to use an actual grill, a broiler makes a fine substitution.  Make sure you use the freshest pork possible as well, it only improves the flavor of the dish and you'll be thankful.  Another great meal option for those looking to keep things lean!  By the way, for dessert we had sliced navel oranges drizzled with honey, olive oil and Maldon sea salt... accompanied by a hunk of dark chocolate.  It's the little things that make happiness complete.

Love,
B

Low Carb Monday.

Last night's dinner was a huge success, so I'm very excited to for our meal tonight.  I'm trying to rotate protein rich meat, fish and poultry meals with exciting vegetarian dishes every other night to keep us healthy and full of fresh fruits and veggies.  Tonight we'll be having and amazing dinner salad, packed with all the good stuff...

*Mesclun Salad with Veggies, Goat Cheese and Crispy Garlic*
(Courtesy of Epicurious & Rebecca Minkoff)
1 tbsp unsalted butter
4 cloves of garlic
2 large shallots
Juice of 1 large lemon
3 tbsp extra-virgin olive oil
2 tbsp Dijon mustard
1/2 cup pine nuts
About 10 cups mesclun
1 large orange bell pepper, seeded and coarsly chopped
4 cooked beets, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup dried cranberries
1 tbsp minced dill
1/8 tsp dried onion flakes
4 oz goat cheese, preferably fresh local

In a small saute pan over moderate heat, melt the butter until it begins to bubble slightly.  Add the garlic and saute, stirring occasionally, until golden brown and slightly crisp, about 2 minutes.  Pour the garlic and butter into a small bowl and let cool.  Do not clean the pan.

In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard.  Whisk to combine then season to taste with fine sea salt and freshly ground pepper. 

Return the small saute pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes.  Transfer to plate and let cool.
 

In large bowl, layer the meslcun, pepper, beets, tomatoes, cranberries, and pine nuts.  Add the dill. dried onion flakes, and fried garlic, including the butter from the bowl.  Shake the dressing thoroughly then drizzle it over the salad and toss to combine.  Season to taste with salt and pepper, crumble goat cheese over top, and serve.

This is a hearty, delicious salad that is sure to please even the pickiest of palates.  With a nice combo of veggies, tangy dressing and creamy goat cheese (just a little!), it makes for the perfect summertime dinner delight.  Both the hubbs and I LOVE it.  So darn tasty, it's hard to stop eating. 

Enjoy!
B    

p.s. I added alfalfa sprouts because I adore them.

Wine Riot SF.

I was invited to attend the inaugural Wine Riot- San Francisco this past Friday at The Concourse Exhibition Center and was thrilled with the opportunity, thanks to the generosity of the good people at Creative Feed.  I was eager to check out this new, hip production brought to the bay by Second Glass because I truly believe that more people need to get out there and learn about the wines of the world, near and far.  I've said this before and I'll say it again- I'm no wine expert, but I respect, appreciate and enjoy the entire realm of the wine industry.  Here's how the folks at Second Glass see things...

"We want you to drink more wine. Sure, wine can seem complicated, but in the end it all comes down to whether you like it or not. It’s that simple. Our goal is to give you the tools to find cool wine tastings, talk to experts, explore wine regions and constantly discover new favorites. You don’t have to use dorky wine-speak or spend a lot of time learning about wine to have fun with it. And we’re here to help."

"Wine Riot is your all access pass to hundreds of new wines. With two parts education and one part revolution, Wine Riot has reinvented "wine tasting" for the thirsty and curious. Grab a glass and hit the floor -- it's you unleashed against 250 wines from across the globe. Travel the world of wine all under one roof and tackle things you've never tried before. We've rallied up a team of die-hard experts to bring you the brain juice: interactive booths and crash courses loaded with tips and tricks for conquering the wine world. Fueling your night of conquest is a tireless DJ, photo booth, temporary tattoos, and a few thousand of your closest friends. The best part is, we made an app that tracks your favorite wines and shows you where to buy them later, arming you with all the tools needed for total wine domination."

Sounds like fun, right?  Indeed.  The night was jam-packed with introductions, laughter, great wine and fun foodie treats.  I met so many wonderful people and learned so much about wine, wandering aimlessly through the sea of libations, bumping into industry friends left and right.  The only problem that I encountered?  Four hours to experience 123 wineries.  I couldn't keep up!  I wanted so much to hit as many winery and food booths as possible, but there were just too many with too little time.  That is my own fault though, admittedly.  I couldn't help but savor and sip slowly.  It was a blast- chatting with the wine vendors, sharing stories and connections.  At times, I felt overwhelmed by the good spirit of the event.  In the end, I managed to snag a few cards after conversations with these lovely Wine Riot favorites...

Honig Vineyard and Winery-  The fellas working this booth had me cracking up all night with their humorous, yet professional good nature. 

"In 1964, Louis Honig purchased a 68-acre ranch in the heart of the Napa Valley and planted it with Sauvignon blanc and Cabernet Sauvignon grapes. He sold the fruit to neighboring wineries with the dream of retiring one day from his San Francisco advertising business and making wine from his vineyard in Rutherford. Before he could realize his dream, Louis passed away, leaving the estate to his children and grandchildren. In 1981, as a tribute to his legacy, the family rallied together to produce several hundred cases of Louis Honig Sauvignon Blanc in the vineyard's old tractor barn. The wine won a Gold Medal at the Orange County Fair, and thus, the winery was born."

"In 1984, at the age of 22, Louis' grandson, Michael Honig, took over management of the vineyard and winery. With a lot of hard work and a beat up pickup truck, Honig managed to get their Sauvignon Blanc into most fine restaurants in California. In 1987, they began producing small amounts of Cabernet Sauvignon. The family business grew with the addition of family members Regina Weinstein in 1997, Steven Honig in 2000, and Stephanie Honig in 2007. In 1998, winemaker Kristin Belair joined the family to produce award winning Sauvignon Blanc and Cabernet Sauvignon that is now featured on the wine lists of hundreds of fine restaurants across the country."

"What began as a small garage winery has become a team of people who work collaboratively to run an inspiring and socially responsible business, donating wine to charity auctions all over the country, hosting political and community events at their vineyard, and leading the way in the sustainable farming movement."

I particularly enjoyed their 2011 Sauvignon Blanc.  "This juicy, refreshing, medium bodied wine abounds with aromas of honeysuckle, grapefruit, and lemongrass mingled with mango, kiwi, peach, and grapefruit rind. The finish is long, crisp and minerally."  In fact, they even hooked me up with a sweet embroidered polo shirt for describing it correctly.  Go me!

Hahn Family Wines-  Some of our favorite wines.  Both the Hubbs and I really enjoy Hahn Family Wines, from the awesome Cycles Gladiator brand to Smith&Hook, we drink them on a regular basis in our own house.  The beautiful Hahn Winery, located in Monterey County, is home to the Hubbs very own self-planted Pinot Noir vine, something he is very proud of.  His very own vine baby.   

"The Hahn Winery Story:  The spectacular beauty of California 's central coast is probably the best-known region in all of California for its unique lifestyle. Monterey County's dramatic ocean scenery, historic communities, artistic culture, verdant pine forests, and bountiful agriculture have beckoned adventure-seekers, seafarers, artists, writers and vacationers for over 100 years. And the 99 miles of breathtaking Pacific coastline is something no other California county can boast.

"With an inspiration to raise Monterey wines to the highest level, the wines of Hahn Winery are created with a philosophy that all great wines are special – akin to the region they were grown in. The Hahn wines celebrate everything that is Monterey – unique in thought, style and setting. Wines of Monterey Distinction."

"Hahn History:  The Smith Ranch had been a horse ranch, while the neighboring Hook Ranch had raised cattle for generations. With their prime location in the Santa Lucia Highlands overlooking the Salinas Valley, these ranches-turned-vineyards presented ideal growing conditions for growing premium varietal fruit. Smith & Hook Winery released its first vintage of Cabernet Sauvignon to high acclaim in 1980. In 1991, Nicky created the Hahn Winery brand to showcase supple, accessible, and attractively priced wines from the family's Monterey County vineyards."

"In German, “Hahn” means “Rooster” and for this reason a rooster embellishes the Hahn Winery label, honoring the Hahn family's European heritage. And while Smith & Hook remains the first wine produced by the Hahn family, Hahn Winery is the primary wine brand produced by the Hahns."

Huge Bear Wines-  These guys probably win the "Coolest Branding Award" in my book.  Not only are the wines amazing, the look and feel of their brand is quintessential old school California.  A great story and particularly great wines- small batch, but Huge.

"The Big Story Behind Huge Bear:  At Huge Bear, we’re passionate about making exceptional, hand-crafted wines. Each wine is made in small lots, and is meant be enjoyed with family and friends."

"Our wines are inspired by California's rich history and Sonoma County’s long-standing reputation of growing exceptional wine grapes that produce exciting wines. It’s this adventurous spirit of the west that is captured in each bottle of Huge Bear."

"What’s in a Name?:  The Huge Bear name comes from an article we discovered in the local historic archives from the mid 1800s. The story chronicles the adventures of a huge bear that would come down from the mountains in search of food, surprising the local Justice of the Peace whose home he routinely raided. That elusive bear was never trapped. During this time Thomas Knight (namesake of Knights Valley) was leading the charge to raise the Bear Flag and pronounce California as an independent state. We imagine that the Bear Flaggers were inspired by this local bear, and decided to celebrate the bear’s independent spirit on the California State Bear Flag."

"A Spirited Label:  The illustration used on our label is adapted from Lynd Ward's classic book The Biggest Bear, winner of the Caldecott Medal in 1953. Mr. Ward illustrated over 200 books and most are now considered American classics. His works include six woodcut graphic novels, of which four have recently been republished. He is also known for his art in watercolor, oil, brush and ink, lithography and mezzotint. You can read more about the amazing life of Lynd Ward on the many websites that are dedicated to his extraordinary life. We are grateful to the copyright owners of Mr. Ward's work, his daughters Robin Ward Savage and Nanda Ward, for their permission to use this amazing art."

Steele Wines-  The ladies working the Steele booth were particlarly friendly and warm.  They gave us plenty of chance to check out all of their wines, one in particular, the 2009 Writer's Block, piqued my palate and made me smile.

"At Steele Wines we have a minimalist winemaking style in that we use standard, non-GMO yeasts, natural fermentations, no extra additives or enzymes. We use a gentle pumpover during fermentations, inert gas to move the finished wines, and use gravity flow rather than pumping as much as possible. The use of gentle pumping and gravity flow decreases the chance of bruising the wine during cellar movement and is important to keeping fresh aromas and flavors in our wines. From hand picked grapes to gentle processing and our own bottling facility we know how our grapes are cared for from vineyard to bottle. We believe a lighter hand in the winemaking will highlight the aromas and the flavors of the quality fruit we source."

"We source fruit from as far away as Santa Barbara County to Washington State, to as close as next door, to give our customers a quality product they can enjoy everyday without paying ‘quality prices’. After the grapes are harvested they are kept in their individual vineyard lots until blending time, which is just before bottling so that integrity of each vineyard shows through in the wines. The fruit we source for the Steele label is the same as Shooting Star. The Shooting Star wines are more appellation blends and off- the - wall varietals that are fermented in stainless or aged in oak for a shorter period of time to ensure bright, fruit forward wines that are meant to be enjoyed while young. The Steele label wines are single vineyard designates or specific vineyard blends that age in oak for a longer period of time and are meant to drink soon or will hold up for 8-10 years of proper cellaring or longer."

A big shout out to the kids at the Bordeaux booth for being so darn hip, cool and informative.  Their little corner of the concourse was bumping all night long, teeming with wine junkies and aficionados alike.  They spent the evening promoting 5 styles of quality, affordable Bordeaux wines, all under $20 and available locally at K&L Wine Merchants.

As for food, I must say that the selection was quite sparse.  It seems as though there was a snafu in the food planning for the event, but I did find a few gems...

Taza Chocolate-  I took home a "Salted Almond Chocolate Mexicano" 40% dark disc.  The most delicious blend of savory and grainy sweet chocolate I've tasted.  Melts slowly in your mouth and it's also too much fun to snap off little triangles and share with friends. 

"To make Taza Salted Almond Chocolate Mexicano, we start with our single-origin, Hispaniola cacao and whole, raw almonds from Big Tree Organic Farms in California. We roast the almonds in our cocoa roaster just in time to make each batch, ensuring the freshest, most intense almond flavor possible. A touch of kosher salt added before tempering makes Salted Almond Chocolate Mexicano a compelling sweet-salty treat."

"Our Mission:  At Taza Chocolate, we craft every batch of chocolate with our mission in mind. This trio of guiding principles reflects our passion for exceptional chocolate, our dedication to forging an economically sustainable company, and our commitment to doing business in a socially responsible way."

"Our Product Mission:  To make minimally processed, full-flavored and textured stone ground chocolate, with sustainably farmed ingredients, that brings happiness into the lives of and inspires all of our key partners, employees, our customers, and our community."

"Our Economic Mission:  To maintain sustainable growth supported by long-term profitability in order to improve the lives of all our stakeholders, including our key partners, our employees, and our local and global community."

Good Eggs-  I love this idea of bringing local farmers and people together.  I support the idea of local sustainability big time and am excited to see this company taking off.  Yay, good for Good Eggs!

"Good Eggs is a hub to bring people and food closer together. It’s a local food marketplace, a guide to eating well, and a set of tools to help local farmers & foodmakers sell direct.  We’ve just launched the pilot of our marketplace in a few neighborhoods in the Bay Area. Later in 2012 we’ll have a full launch in the Bay Area, and then we’ll start bringing Good Eggs to other cities in the country and around the world."

"Local food excites us. It’s better for you. It’s kinder to the environment. It emphasizes relationships and sparks conversations, and in so doing, renews a sense of community. We also think it tastes a whole lot better. The first cherries of the season, the tomatoes you waited until summer for—those are exciting."

"We’re committed to our mission as the primary goal of our company. We believe that if we focus on our mission to change the world we’ll be able to build a successful business – as both a byproduct and an enabler of our work."
------------------------------------------------

Overall, I'd say that Wine Riot was a success for San Francisco.  Being it's first year, I think they could've used a little more press and promotion throughout the bay area, but the event still did well.  Competing with the infamous SF Chefs event is no easy feat- Second Glass did a good job with the space they were given.  My only feedback?  More food please!  Noshes for everyone!  Loved the photo booth, it was great fun.  Hopefully the Riot will return bigger and better next year, I know I'm looking forward to it.

Be well,
B   








 

 



 






  

*Brasserie S&P August Offer*

Perfect for after work, pre-dinner tapas or ladies night out!

Slip into Brasserie S&P for an exquisite pairing of the area’s finest oysters and a luxurious selection of champagnes. This decadent duo will excite your senses and is sure to warm your palate before further exploring the luxurious offerings of Brasserie S&P. The perfect combination can be shaped to include 6 oysters and a ½ bottle of Gosset Brut Excellence Champagne best suited for a couple. Alternatively, for larger groups brimming with 12 oysters and a bottle of Argyle Brut 2008, Oregon or 12 oysters and a bottle of Perrier Jouet Belle Epoque Champagne 2004. This unique union promises to pleasure the most discerning tastes.

Who: Brasserie S&P

When: Month of August
           
Where: 222 Sansome Street
Mandarin Oriental, San Francisco

Cost:
6 oysters and a ½ bottle of Gosset Brut Excellence Champagne at $45
12 oysters and a bottle of Argyle Brut 2008, Oregon at $50
12 oysters and a bottle of Perrier Jouet Belle Epoque Champagne 2004 at $198



Low Carb Sunday.

Starting tomorrow, I will be back on my regular gym schedule- something I actually am looking forward to.  I miss running, light weights and bicycling- I've been stuck doing just yoga these past few weeks, which is centering and relaxing, but I long for my cardio.  Also starting this week, the hubbs and I have committed ourselves to give a different way of eating a try.  Our bodies need a break and it never hurts to experiment a little.  We will be cooking up all "low-carb" meals, which (surprise!) seem to be low-fat as well.  How I will miss my potatoes, pasta, breads, cheeses and beer.  My heart sinks a little.  But we've never attempted to do this, so if anything, maybe we'll learn a few tips and tricks to keep our bodies in check during this "low-carb" week- and much to the hubbs chagrin, he'll have to avoid his beloved pretzels and tortilla chips.  That in itself deserves an article *wink*.  I certainly would like to point out the emphasis on "low" and not "no" carb meals.  I realize that the body does need carbohydrates to survive and it is next to impossible to exist without them in your diet, so we're just cutting a few extras out to ensure solid, healthy everyday meals.  I'm looking forward to the challenge!  Here's what's on the menu tonight...

*Chicken Breasts with Zucchini Pappardelle* (Courtesy of Gourmet Magazine)
1 lb zucchini, trimmed
2 garlic cloves
4 boneless chicken breast halves
1 tbsp olive oil
2 tbsp water
1 cup torn basil leaves

Slice zucchini as thin as possible and lengthwise and place in a large bowl.  Thinly slice garlic and reserve separately.

Pat chicken dry, then cut crosswise into thirds.  Season all over with 3/4 tsp of salt and 1/2 tsp of pepper.  Heat oil in a 12-inch skillet over medium high heat until it shimmers.  Saute chicken in batches, until browned and just cooked through, 8-14 minutes total.  Add chicken to zucchini. 

Add garlic to skillet to cook, stirring, until pale golden, about 1 minute.  Add water and scrape up any brown bits, then drizzle over chicken.  Add basil and 1/4 tsp of salt to bowl and toss until zucchini wilted slightly.  Season with salt and pepper. 

Per serving: Calories 303, total fat 17g, saturated fat 4g, cholesterol 93mg, sodium 685mg, carbohydrate 5g, fiber 1g, protein 32g.

Not bad, not bad at all.  I love sauteed chicken to begin with and I really enjoy any type of squash, so this was the perfect way to start off our week of "low-carb" meals.  I used baby zucchini from the farmers market and fresh-from-the-farm chicken breasts, so the overall result was simple, tasty and satisfying. 

For dessert- juicy, sweet white nectarines that we picked up today... Yum!!

Speaking of markets, man did we go nuts today at the Walnut Creek Farmer's Market.  The fruits and veggies are exploding- tomatoes, beets, dill, cilantro, parsley, mushrooms, onions, shallots, garlic, peppers, lettuce, pastured eggs, lemons and stone fruit.  Our arms were completely loaded.  Not to mention I went out first thing today and completely stocked my entire spice cabinet, so we're ready to spend the week cooking at home, fully prepped and good to go. 

Happy Sunday to all,
B

And remember, the WC Farmer's Market runs on Sundays from 9am-2pm, so check it out.

Summer Supper.

I've been spending a lot of time out in our garden recently- watering, taking care of the various huge fruit trees, tending to the birds.  I realized this morning, as I sat out watching the sprinklers and squirrels, that I really wanted to have a fun, summery meal tonight with the hubbs.  Something along the lines of an Summer-in-Nantucket feast for two.  I've decided to go with the traditional crab cakes, corn on the cob and some some good ol' fashioned mash potatoes with roasted garlic.  Nothing too fancy, just a simple meal full of flavor and lip-smacking goodness.  I found this recipe on line quite some time ago and we love it... 

*Classic Summer Crab cakes* (courtesy of Bon Appetit Test kitchen)
1/4 cup of mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tbsp Dijon mustard
2 tsp fresh lemon juice
1 1/2 tsp Old Bay seasoning
1/2 jalapeno, seeded, finely chopped
1 lb lump crab meat
1 1/4 cup panko breadcrumbs
1 tbsp finely chopped chives
1 tbsp sea salt
2 tbsp vegetable oil

Whisk first 7 ingredients in a medium bowl.  Add crab; fold to blend.  Stir in 3/4 cup panko, chives, salt, and pepper.  Divide into 6 equal portions.  Form each into 1" thick patties.  Refrigerate for at least ten minutes. 

Heat oil in a large skillet over medium heat.  Place remaining half cup panko on a plate.  Coat cakes with panko.  Fry until golden brown and crisp, 3-4 minutes per side.  Serve immediately with a fresh lemon juice or nice lemon aioli.

I'm serving this tasty plate with fresh corn on the cob-  husked and steamed for 20 minutes to retain a slight bit of crunch.  Along with the corn, I"m taking some clarified butter and mixing in a little powdered cayenne pepper for a basting/drizzle once the corn is hot and ready.

We'll be having some farmer's market yukon gold potatoes, mashed with caramelized garlic, skins on.  A simple, classic favorite that goes with pretty much any dish.

Ok, there you have it.  Summer is in full-swing, we're gonna enjoy the last of the sunshine and our tasty dinner out on the patio with the Pug.  Hopefully a breeze will kick up soon and the house will cool down enough for us to sleep well, our tummies full and happy. 

Happy Almost Friday to all,
B