Crab Salad In Pita Pockets

img_20180209_110636070

It’s fresh Dungeness Crab season here in the Pacific Northwest. Whole, fresh cooked crab is on sale in all of the local grocery stores.

I picked up a monster sized crab at the store for 5.99 a pound! He weighed in at 1.75 pounds and once cleaned I got a little over a pound of yummy sweet crab meat.

img_20180209_110754807

The perfect amount needed for this light and refreshing crab salad recipe. I came across this recipe in Eating Well magazine many years ago (issue from 1992) and once I tried it I knew that it was a keeper.

I haven’t made this recipe in quite a while. Mainly because I put the recipe in such a safe place that I could not remember where it was! Anyone else have this problem?

This happens to me more often than not. I have put so many things in a safe place that by the time I find them again it’s like getting something brand new! Hahaha

img_20180209_110854877

Anyway, Here goes. Hope you enjoy!

Crab Salad In Pita Pockets:

  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat, excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced, peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves, rinsed and dried
  • 2- 8 inch pita breads, cut in half crosswise

In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.

To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.

Serves 4

                             Recipe from Eating Well magazine July/August 1992

img_20180209_111245153

 

 

Advertisements

Asian BBQ Chicken Bahn Mi Sliders

IMG_20170718_221605483

As of late, I have become a bit obsessed with Bahn Mi sandwiches .  I just love the fresh crisp veggies and herbs, flavorful meats, and that bread! Yum!

Bahn Mi is the Vietnamese word for bread, referring to the French Baguette. Baguettes were introduced to Vietnam during the colonial period. The Vietnamese Baguettes are a bit lighter and airier the the traditional French Baguette and have a bit crispier crust.

Bahn Mi Baguettes are made with a combination of rice and wheat flours which attribute to their lightness, making them the perfect vessel for sandwich making.

The baguettes are typically spread with mayonnaise, toasted and then topped with meats, marinated vegetables, fresh cilantro or other herbs and fresh sliced jalapeno peppers.

I made a sriracha/garlic/lime mayonnaise for mine. I did not toast the bread but you can if you like. Then topped it with Asian BBQ Chicken.

img_20170718_215436205.jpg

Then a kale/cabbage mixture (I buy mine at Trader Joes) that I tossed with a little of my sweet and sour pickling marinade, shredded carrots also tossed with marinade, pickled watermelon radish and finished off with a few fresh cilantro sprigs.

 

To make the Asian BBQ Chicken:

Marinate 6 large boneless skinless chicken thighs in the following:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon oil (canola, olive or vegetable oil)

Marinate the chicken for at least 4-6 hours or overnight. Grill chicken until cooked through ( internal temperature of 165 degrees ).

For the Sriracha Mayonnaise:

  • 1/2 cup good quality mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 clove fresh garlic, very finely minced
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt

In a bowl whisk together all ingredients. Cover and let stand in the refrigerator for about an hour for flavors to marry.

For the pickled vegetables:

See my previous post sweet and sour pickled vegetables

For the Baguettes: I buy mine at the local Vietnamese Bakery/Sandwich shop (Best Baguette) If you cannot find any in your town here is a recipe that I found to make at home. Baguette Recipe

Once you have made all of the components, then assemble sandwiches as shown above.

For those of you who are gluten free. Try a Bahn Mi rice bowl instead

Enjoy!


Smokey Pimento Cheese with Fresh Basil Topped with Oven Dried Tomatoes, Field Greens and Crispy Bacon

IMG_20170615_232605_346

Summer is finally almost here. With the promise of warm sunny days, many folks are planning summer road trips, camping and picnics.

As a child, anytime we would take a road trip, there was always a picnic basket packed with Pimento Cheese Sandwiches, a jar of sweet pickles or olives and some kind of fruit.

We would load the car up early in the morning and head out towards our destination. There always seemed to be a park on the way with a picnic area right at about lunch time.

Mom would always lay out a tablecloth on the picnic table and then unload the basket of sandwiches, pickles, fruit, iced tea or kool-aid and some cookies or other sweet treat.

To this day, Pimento Cheese always reminds me of summertime road trips and picnics.

On a recent trip to Trader Joe’s, I found some interesting cheeses that I thought would create a fun and unique twist on the traditional Pimento Cheese.

IMG_20170613_214824354

For the Pimento Cheese:

  • 1 cup grated smoked mozzarella cheese
  • 1/2 cup grated rosemary asiago cheese
  • 1 2-ounce jar of diced pimentos
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh basil
  • 4 tablespoons good quality mayonnaise

Place all ingredients in a bowl and stir until well combined.

For the Oven Dried Tomatoes:

  • 10 ounce package of san marzano tomatoes or other plum tomatoes
  • olive oil
  • balsamic vinegar
  • 1 clove garlic, Minced
  • kosher salt and freshly ground black pepper

IMG_20170614_210422865

Wash and slice tomatoes in half lengthwise. Place tomatoes in a bowl and toss with oil, vinegar, garlic, salt and pepper to coat. Place tomatoes in a single layer, skin side down on a sheet pan.

IMG_20170614_212335903

Roast in a 325 degree oven for about 1 hour 25 minutes. Remove from oven and let cool.

IMG_20170614_224652499

For The Sandwiches:

  • Good crusty rustic Italian bread
  • Smokey Pimento Cheese
  • Oven Dried Tomatoes
  • Crisp cooked bacon
  • Mixed field greens

Spread a good amount of Pimento Cheese onto bread

 

Top with oven dried tomatoes

IMG_20170615_225404091

Then some of the field greens and bacon

IMG_20170615_225538992

Top with another slice of bread that has been spread with a bit of mayonnaise.IMG_20170615_225926848

Enjoy!