First Dish From Your Reciepies

All good dishes begin with good ingredients. So, I go where I can find fresh ingredients The market. So much yummy stuff there I felt it in my bones I would find planko. Not only did they have the planko but 3 different kinds of crab cake mix. I got the planko as directed. The next set of photo is some additional goodies I got:

Following HITO’s directions yielded the following:

And thus the finished product. Not too bad heh? Pinot Grigio, Remoulade, Spring mix with walnuts, apples, Hito’s  Famous Crab Cakes.

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About Fancy Jack

Don't worry I'm not trying to be a Legitimate blogger.........no time for it and no money in it, just have fun.
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12 Responses to First Dish From Your Reciepies

  1. Haruko Haruhara says:

    Yummm..

  2. Ando says:

    I’d kill to have a market like Grand Central Market to shop. Nice job judging form the finished product in the picture.
    A+ for plate presentation!

  3. Cabin Ague says:

    That looks absolutely fabulous. When I can cook again, I’ll be making these!

  4. HITO says:

    Woah. You have my black dishes too.

    My good china is Mikasa all white.

    Everything looks good in black or white, I have found.

    Hope they were yummy.

    🙂

  5. msbadger says:

    Looks great! Good stuff! I’m impressed with the photography, Jack. HITO- I’m going to try these soon. I bet they will be fantastic! Post more!

  6. Orcas Island says:

    Looks great Jack. Beautiful. I’ll have to try the recipe if I catch any Dungeness Crab this summer. Season is open around July-August usually.

  7. BassFace says:

    The finished dish makes me miss that “Crabcake Factory” restaurant in Jacksonville beach (closed a couple of months ago)…

  8. boyinboycott says:

    CHICKEN CHEDDAR CREPES

    4 boneless breast chicken, diced, cooked
    1 can cream of chicken soup
    1 c. Cheddar cheese
    1/2 c. milk
    1/2 c. cashews
    Garlic salt
    Pepper

    Mix all ingredients in bowl and add into center of crepe. Roll up like a tortilla. Top with cheese. Bake at 350 degrees until cheese is melted, about 10-15 minutes.

    CREPES;
    1 c. flour
    1/4 tsp. baking powder
    1/4 tsp. salt
    1 1/4 c. milk
    1 egg
    1 tbsp. butter, melted

    Beat ingredients until smooth. Pour 1/4 cup batter into greased non-stick 7 or 8 inch pan. Rotate until batter has covered bottom (or until brown).

    http://www.cooks.com/rec/view/0,1639,154189-232193,00.html

    Letting crepe batter rest in the fridge a 1/2hour, then bring to room temperature…helps, and the pan is the right temp when a drop of water skips across it.
    These can be made ahead of time a couple days, then bake the day you need them.

  9. boyinboycott says:

    CREPES WITH BANANA FILLING (FLAMBE)

    http://www.cooks.com/rec/view/0,1713,155181-246200,00.html

    Place a sliced banana into a crepe. Add 1/2 scoop of your favorite ice cream. Add any topping (caramel, butterscotch, hot fudge, etc.) Fold over sides. Top with whipped cream, nuts, sprinkles, etc.
    To flambe, pour banana liqueur, grand marnier, etc. over the top. Dazzle your guests by lighting it and serving the crepes aflame.

  10. boyinboycott says:

    New Fashioned Key Lime Bars (low fat heart healthier) by Contance Snow recipeREHAB book
    makes 12 bars
    For the crust
    Nonstick spray to coat pan
    2 tablespoons trans fat-free spread such as Smart Balance
    1 large egg white
    1 cup ghram cracker crumbs
    2 teaspoons sugar
    finely grated zest of 1 small lemon

    For the filling
    One 1/4-ounce envelope unflavored gelatin
    1/2 cup water
    8 ounces 1/3-less fat cream cheese at room temperature
    8 ounces non fat cream cheese at room temperature
    6 talblespoons sugar
    1/2 cupSpleenda (or more to taste)
    6 tablespoons fresh key lime or regular (persian) lime juice
    PREHEAT the oven to 350 degrees Position on rack in the lower third of oven.Coat 8-inch square pan with non-stick spray
    MELT the spread stir the melted spread with egg white until smooth. Add the crumbs sugar, and lemon zest: stir until well combined. Scatter crumb mixture evenly over the bottom of pan,then gently press it to cover the bottom with a solid crust (Don’t press too hard or it will be tough.)
    BAKE the crust for 10 minutes, or until crisped, and lightly browned. cool completely
    SPRINKLE the gelatin over the water in a small saucepan. Set aside for 5 minutes to soften Stir over low heat to dissolve.
    BEAT the softened cream cheese with sugar and Splenda until smooth. With the mixer running slowly add the gelatin mixture then the lime juice. Beat until smooth, scraping down sides as needed. Pour the filling over the cooled crust. Chill for at least 4 hours, until set. Cut into 12 bars

  11. Hearty Portuguese Kale Soup

    1 Tb Olive Oil
    1/2 lb smoked sausage, sliced 1/2″ thick
    1 Qt. chicken broth
    1 med onion, thinly sliced
    3 med potatoes, sliced
    1 lg.bunch (about 1 lb.) kale,shredded
    freshly ground black pepper
    salt (optional)

    Heat oil, saute’ sausage just until fat is rendered.
    Drain sausage and reserve.

    Bring broth to a boil with onions and potatoes,
    simmer till potatoes are very tender.

    Mash onions and potatoes in the broth with masher.

    Add sausage and kale. Bring to boil, simmer 3 – 5 min.

    When kale is tender correct seasonings, S & P to taste.

    Serve piping hot! Serves 4.

    Optional:
    I’ve always added in a bit of fresh crushed garlic and
    some julienned roasted red peppers for color.

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