Thursday, March 29, 2012

Crab Quiche

What a day! What a day!!  After the usual work and errands I came home to a clean house and some jazzy tunes playin' on the turntable.  It was another lovely spring day in Norfolk and the sun was still shining at 7:13pm with a beautiful sunset painting the evening and hanging in the air.  

All week I have been embracing overcoming the fear of cooking seafood so I decided tonight would be no different.  I was feelin' the love for some of my shelly friends from the sea.  I don't so much mind making anything with crab meat...basically because the work is pretty much done for you if you purchase a pound of lump or backfin crab meat.  I don't want to waste my time picking meat from the tiny claws of a crab.  I'd much rather pay someone else to do it.  However, I highly recommend picking it over to be sure no leftover pieces of shell are hiding.  It's just no fun biting into a piece of shell.

Here's how to make an easy crab quiche.  I paired this with my favorite salad.  

1 Pie Crust (use your favorite recipe or use a refrigerated crust for a deep dish pie)
For filling

  • 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over.  I picked backfin crab meat 'cause it was on sale.
  • 4 large eggs
  • 1/2 pint heavy cream
  • 1/2 cup milk
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 1 green onion chopped
  • 1/2 teaspoon seafood seasoning or cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 oz coarsely grated Monterey Jack cheese (1/2 cup)
  • 2 oz coarsely grated Swiss cheese (1/2 cup)

Prepare Pie Crust for a single crust pie.

  • Make filling:
  • If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.  Whisk together eggs, cream, herbs, seafood seasoning, salt, and pepper, and then stir in cheeses and crabmeat.  Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

Tuesday, March 27, 2012

Pan Seared Sesame Tuna

I have to say this year is shaping up to be another amazing one and APRIL is almost here and I'm happy to report I have stuck with several of my resolutions including the all important "face your fears", especially when it comes to cooking fish!

You know I've been afraid to cook fish for the longest time.  LONGEST time.  Well, I am excited that I finally got up the guts to turn my fear into curiosity and make some really delicious seafood cuisine and my only regret is that I haven't done this sooner.  Not only is fish incredibly healthy, but its also very quick and easy to prepare!!

A few weeks ago I baked some cajun salmon fillets that were absolutely fantastic!!  So, I thought I'd try my hand at Tuna Steaks, which are Scott's favorite.  I did try making Tuna steaks one time before, but they weren't quite as delectable the first time around.

Start with your beautiful tuna steaks.  Always make sure you buy sushi or sashimi grade Tuna steaks for this recipe and be sure they are a beautiful bright pink.

Preheat a skillet or cast iron pan with Olive oil over high heat.  Your pan really needs to be screamin' hot!

Rub tuna steaks with olive oil on each side.  Season with sea salt and pepper.  Dredge in sesame seeds.  I only had black sesame seeds on hand, but a mixture of black and white would make this a beautiful fish dish.

Last, sear Tuna on each side for about 2 minutes or just until the outside is cooked.  Tip 1: Don't overcrowd the Tuna.  Allow a little room so the Tuna cooks properly.  Tip 2:  Don't overcook the Tuna.  It's perfectly safe and delicious for the center to be a beautiful pink.

 That's It!!  All there is to it.  Topped with a drizzle of Japanese Mayo (bought at the Asian market) and served with Rice is Scott's favorite way to eat.

Thursday, March 1, 2012

Strawberry Tartlets

I've been MIA for a few weeks.  I just needed a break from things and I've been busy making plans (as if that's ever concrete) for what lies ahead in our family.  I'm happy to report I've conquered several of my New Year's resolutions.  But we'll save that for another post.  I'll have lots of new fantastic recipes to share as well.

It appears that Spring is in the air and that means fresh and new!  And who can believe it's already MARCH?? Wow, my birth month is here.  Another year older.   Another year of adventure behind me.  And hopeful for another wonderful adventure ahead.

Well, I whipped up Jambalaya tonight for a quick and easy supper.  It's one of Scott's faves.  To balance out the heat, I thought it would be nice for a cool sweet treat.  So I whipped up some Strawberry Tartlets.

I got a great deal on some mega sweet strawberries at the market and they were perfect for these tartlets.

I started with puff pastry.  You can find this flaky treat in the frozen section.  It's really easy to work with and goes great with just about anything.  Out of one sheet you can cut 9 equal squares.

Preheat oven to 375 degrees and place each square into a muffin cup.  This will form your flaky tart shell.  Bake 9-12 minutes or until golden brown.  Remove from oven and cool slightly.

Meanwhile, prepare Strawberry Glace.

3 cups fresh whole strawberries, hulled, divided
1/2 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup water
Few drops red food coloring, optional

Mash 1 cup strawberries; set aside.
In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Stir in food coloring if desired. Cook and stir 2 minutes more. Cool for 10 minutes.

Then you can get started on your cream cheese filling.  This is my favorite part.  I could eat cream cheese every single day.  Just the thought of it makes me giddy.

1 block softened cream cheese
1/3 cup powdered sugar
1 tsp vanilla extract

Blend all ingredients until smooth.  I like to pipe the filling so I add it to a plastic ziploc bag and snip the corner with my kitchen scissors.

The fun begins when you assemble these fun tarts!  Simply pipe the creamy filling.  Top with the strawberry Glace and a little whipped cream.  Garnish with fresh sliced strawberries.  Enjoy!