Mango Avocado Salsa

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Mango Avocado Salsa

I love fruit-based salsas. They’re wonderfully versatile, using whatever fruits are in season and look good. And, they’re good on just about anything. On fish, on chicken, on pork, wrapped into a burrito, with tortilla chips…are you picking up what I’m putting down here?

This mango avocado variety is my hands down favorite topping for fish tacos. The sweetness from the mango, a crunch from the onion, a little bit of heat from a jalapeno, and a big dose of freshness from lots of chopped cilantro. I usually go with red onion for my salsas, but I had some gorgeous Cippolini onions from my crop share this week. They were mild and sweet, but they worked well with the salsa.

There was a slight chill in the air this morning. We still have August to look forward to, and I plan on enjoying every minute of the abundance of ripe summer fruits while they last. I hope you do too!

Mango Avocado Salsa

1 large mango, peeled and diced
1 large avocado, peeled and diced
1/2 small onion (red or sweet)
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tsp kosher salt

Combine all ingredients in a medium bowl and toss to combine.

Crab Imperial

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crabimperial

Summer is just around the corner for us here on the Chesapeake, and for my family – that means bushels of crabs steamed on the regular. My dad and Jon run the trotline early on Sunday mornings, and are usually home by 10 AM with a full bushel of #1 Jimmies (or males). This year, our oldest son Andrew – who just turned five, will be old enough to go out and help man the line and net. I know everyone is excited for that!

They haven’t had a chance to go out yet this year, as the water is just starting to warm up. But, I managed to get my hands on a few to steam, and then pick to make a delicious dinner out of to share with you guys. Crab Imperial is on just about every local restaurant menu here on the Eastern Shore. It’s usually used to stuff into fish or shrimp, which of course is delicious. But a GOOD crab imperial – well, I think it’s bright enough to shine on it’s own. Lump crab, tossed with a luscious cream sauce, then baked to perfection – it’s divine. I found the cute little vintage crab dishes at a yard sale, but a ramekin or shallow au gratin dish would be just fine to bake in as well.

I’m so thankful to live in an area where my boys can experience this – learning to crab from their grandfather, who learned it from his father before him – right here on the waters of the Chesapeake Bay.

Time to stock up on Old Bay and Boh, Maryland kiddos – summer is coming!

Crab Imperial

1/2 lb fresh lump crab meat
2 oz cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp heavy cream
1 egg, beaten
juice of 1/2 lemon
1/2 tsp Old Bay seafood seasoning
1/3 cup Cheddar cheese, shredded
fresh parsley, for garnish

Preheat oven to 350 degrees.

Combine cream cheese, mayonnaise, heavy cream, and egg. Carefully mix until combined (I used my mini-food processor). Add the crab meat, lemon, Old Bay, and salt. Toss gently to combine.

Spoon mixture into 4 individual ramekins or another small baking dish, and place on baking sheet. Top with a bit of the cheddar cheese.

Bake for about 20 minutes, until everything is starting to brown and bubble.

Garnish with parsley and serve with lemon wedges on the side.

Crab Rangoons

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Crab Rangoons

On the rare occasion that we visit a Chinese buffet, these little guys are probably my favorite item on the menu. They’re savory, while being slightly sweet – and dunked in a sweet chili sauce? Definitely an appetizer worth throwing the calorie count out the window for!

Then Karole, a friend in our book club, bought these to our monthly meeting. She assembled the wontons in advance, then fried them at the meeting. It was so much fun for all of us girls to be chatting, laughing, and munching in the kitchen together! The book for that month had been “The Joy Luck Club“, and we always have a great time planning our menus around the theme of the book. This one was no exception.

Now, let me broach the subject of the imitation crab (or “krab” as I like to call it). You guys know me…I’m fortunate enough to have some form of fresh, locally-caught seafood available to me at all times. Under normal circumstances, I wouldn’t touch krab with a 10-foot pole. However, I’ve tried this recipe with hand-picked blue crab before…as I’d assumed it would be better. But sadly, it wasn’t. The fresh crab was just too delicate – absorbed too much grease and fell apart. The krab holds together much better, and it’s what the Chinese restaurants  use – so I’ll go with it. I would like to try it with Opelios (snow crab) or Dungies, though. I think they’d be a happy medium between the two.

Crab Rangoons

8 ounces cream cheese, at room temperature
1 Tbsp  + 1 tsp powdered sugar
1/2 tsp kosher salt
3 scallions, thinly sliced
8 ounces imitation crab meat, chopped
24 wonton wrappers
small bowl of water
canola or vegetable oil, for frying

Place about 6 cups of oil in a dutch oven and bring to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside.

In a medium bowl combine the cream cheese, powdered sugar and salt. Add the crab meat and scallions and mix until combined.

To assemble the rangoons – lay a wonton wrapper on a flat surface, with a corner facing towards you. Using the bowl of water, use your finger to wet the edges of the wonton wrapper. Place about 2 tsp filling in the center of the wrapper, and then fold the bottom corner to the top corner to form a triangle. Press on the edges with your fingers to firmly secure.

Fry rangoons in hot oil for about for about 3 minutes, until golden brown. Remove from oil and drain on prepared baking sheet. Repeat with remaining rangoons.

Source: our family friend Karole

Truffled Deviled Eggs

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Truffled Deviled Eggs

Well, Easter is upon us again, as well as the ever present question that goes along with it – what do I do with all these eggs? My answers are always pretty simple – egg salad, sliced up and put on top of a salad, or of course everyone’s favorite remedy: deviled eggs.

My friend Jen makes the best deviled eggs, they’re smooth and creamy – with a good amount of tang from Dijon mustard. It’s usually my go-to version for cookouts. But, it’s Easter – so it’s nice to do something a little more special. And,what better to do that with than white truffle oil? It’s expensive, but the stuff is magical. I purchased a bottle a couple of years ago, and I’m still working through it. It’s insanely delicious just drizzled over roasted potatoes or some greens. Such a great ingredient, and worth every penny in my opinion!

Truffled Deviled Eggs

12 eggs; cooked, cooled, and peeled
1/3 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp white truffle oil
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
ground paprika, for garnish

Halve the peeled eggs length-wise. Remove the yolks and place in a medium bowl, set the egg whites aside. Using a pastry blender, two forks, or a potato masher – break apart the egg yolks. Add the mayo, Dijon, truffle oil, Worcestershire sauce, salt, and pepper. Continue to mash until completely smooth, and season to taste with salt and pepper. A food processor works well for this application too!

Using a pastry bag fitted with a large star tip, or a resealable bag with the corner cut off – pipe the yolk mixture into the egg white halves. Garnish with paprika or fresh dill, if desired.