Thursday, March 26, 2009

Grilled Rib Eye with Tomato Sandwiches

It's going to be a decent day today so I decided I'm going to break out the outdoor grill! Tonight I'm going to make these awesome sandwiches. I am also fortunate enough to have a bread maker at home, so I will be using freshly baked bread for it! This is going to be awesome. Hope everyone is having a great Thursday! Happy eating foodies!


  • 6 medium tomatoes, halved crosswise
  • 3 shallots, thinly sliced into rings
  • 3 garlic cloves, smashed
  • 1/2 cup extra-virgin olive oil
  • 3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 pound total)
  • 8 slices sourdough bread
  • 2 tablespoons rice vinegar (not seasoned)
  • 2 teaspoons sugar
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped mint
  • 1 bunch watercress, tough stems discarded

Recipe Directions
Preheat oven to 500°F with rack in middle. Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt in a shallow 3-quart baking dish, then arrange tomatoes cut sides up. Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Cool to room temperature. While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas). Sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak). Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare. Transfer to a cutting board. Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total. Stir together vinegar and sugar until sugar is dissolved, then stir in herbs. Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice). Slice steaks, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress
Source: Rib Eye with Roasted Tomato

Tuesday, March 24, 2009

Mini Jonah Crab Cakes

Tonight I'm going over to a friends house for dinner so all I need to prepare is an appetizer. This mini crab cake recipe is by far one of my favorite appetizers of all time. As far as the seasoning goes, you can pretty much throw in whatever you like. When I make these for myself, I like throwing in a little cajun spice for that extra kick. I'm going to be using my left over fresh Jonah crab meat, but alaskan, Dungeness and Snow Crab all work fine as well.

Grilled Lobster Recipe from Lobster Gram

  • 8 ounces cream cheese, room temperature
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon finely grated orange peel
  • 1/2 teaspoon finely grated lemon peel
  • 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 ounces fresh Jonah crabmeat, picked over, patted dry, coarsely shredded
  • 1 cup Japanese breadcrumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • Fresh chives, cut into pieces
Recipe Directions
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crab meat.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss Panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon Panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes. Arrange crab cakes on serving platter; sprinkle with chives.
Source: Mini Jonah Crab Cakes

Monday, March 23, 2009

Thai Style Crab Salad

Today is going to be busy! After work a told a friend of mine I would help him out with painting his new place, so dinner is going to have to be quick. This fresh Crab Salad with Papaya recipe is not only super healthy, it's super easy to put together and impossible to forget! The presentation of this meal is phenomenal and so is the fresh taste. In fact, I think I'm going to double this recipe and bring the left overs for lunch this week! Yumm!!!

Crab Salad Recipe from Lobster Gram

  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons sugar
  • 2 tablespoons water
  • 4 teaspoons Asian fish sauce
  • 1/2 teaspoon salt
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 1/2 teaspoons minced fresh Serrano Chile
  • 2 tablespoons chopped fresh cilantro
  • 1/2 pound Jonah Crab Meat
  • 2 ripe small papayas, halved lengthwise and seeded
  • Accompaniment: 4 lime wedges

Recipe Directions
Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved. Add bell peppers, Chile, cilantro, and crab and toss gently to combine. Serve crab salad mounded in papaya halves.