Crab Cakes

[w8m8]

All these things look really good 

I've never had Wellington .. but Gordon Ramsay has them on his shows a lot .. I have to give these a try !

[Princess L]

These just need to be broiled before serving

(the wellingtons look fun though)

Is that the date, goat cheese and prosciutto?

Looks good! 

[Migs]

you're welcome.  Lamb is super easy to work with though.  Try them some time.  Wellington has gotten a bad wrap for being hard to do but it isn't.  On the show it's different since you are making them at different temps and under pressure.

[Butterbean]

Is that the date, goat cheese and prosciutto?

Looks good! 

Yes..and basil leaves!

[Migs]

i lilke getting U-6 prawns and wrap them in provolone, basil and bacon then grill them with a pinch of coarse sea salt and cracked black pepper.

[Princess L]

All these things look really good 

I've never had Wellington .. but Gordon Ramsay has them on his shows a lot .. I have to give these a try !

Made the mini-Wellingtons and must say...NEVER AGAIN!  First of all, searing all the beef pieces (in small batches) splatters grease all the heck all over the place, which is one of the reasons I never fry anything.  And secondly, they're really putsy  .  Third, not overly impressed with the taste (just kinda blah) and I add Gorgonzola to many of them.  Not worth the effort.

[BayGBM]

My local Whole Foods sells Crab Wellington (and Salmon Wellington).  I buy both and enjoy them on the few occasions I have to cook for myself.  

If you have a WF nearby ask them about it at the fish counter.

[Migs]

Made the mini-Wellingtons and must say...NEVER AGAIN!  First of all, searing all the beef pieces (in small batches) splatters grease all the heck all over the place, which is one of the reasons I never fry anything.  And secondly, they're really putsy  .  Third, not overly impressed with the taste (just kinda blah) and I add Gorgonzola to many of them.  Not worth the effort.

aww, what recipe did you use?

[Princess L]

aww, what recipe did you use?

The recipe above ^ which I got from the Food Network site

    * 2 tablespoons olive oil
    * 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
    * Kosher salt and freshly ground black pepper
    * 10 ounces cremini mushrooms, stemmed and finely chopped (I also added a couple of portabellas)
    * 1 large shallot, finely chopped
    * 2 sheets frozen puff pastry, thawed

also added some roasted garlic and a smidge of red wine to the mushroom mix

My local Whole Foods sells Crab Wellington (and Salmon Wellington).  I buy both and enjoy them on the few occasions I have to cook for myself. 

If you have a WF nearby ask them about it at the fish counter.

 
30+ miles

[Migs]

The recipe above ^ which I got from the Food Network site

    * 2 tablespoons olive oil
    * 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
    * Kosher salt and freshly ground black pepper
    * 10 ounces cremini mushrooms, stemmed and finely chopped (I also added a couple of portabellas)
    * 1 large shallot, finely chopped
    * 2 sheets frozen puff pastry, thawed

also added some roasted garlic and a smidge of red wine to the mushroom mix

 
30+ miles

hmm, not to fond with that recipe.  Fisrt off the 1" pieces suck.  I rather do a traditional wellington along the same lines and just have them warmed and sliced and smaller zsizes(thickness).

[Princess L]

hmm, not to fond with that recipe.  Fisrt off the 1" pieces suck.  I rather do a traditional wellington along the same lines and just have them warmed and sliced and smaller zsizes(thickness).

Probably would've made for a better presentation, but then it wouldn't have been finger food.  It was an all appetizer party (with lots of wine of course  )

[Migs]

cut the tenderloin in half lentgh wise and do it that way.  The you can have a wellington medaliane.  finger food sized and less labor

[newmom]

These just need to be broiled before serving

(the wellingtons look fun though)

I think I just threw up in my mouth a little. Way to ruin prosciutto

[Princess L]

I think I just threw up in my mouth a little. Way to ruin prosciutto

They're very yummy without.  I must've had at least 1/2 dozen.



Medjool dates stuffed with goat cheese, sprinkled with candied walnut dust.

[newmom]

OH gosh why is food ruined with cheese

[Butterbean]

They're very yummy without.  I must've had at least 1/2 dozen.



Medjool dates stuffed with goat cheese, sprinkled with candied walnut dust.

Try it w/the Procuitto and Basil...you won't be disappointed

[Princess L]

OH gosh why is food ruined with cheese

Cheese is like wine ~ there's a gazillion different kinds.  Surely, if given the chance, there's something out there you'd like.

[newmom]

Cheese is like wine ~ there's a gazillion different kinds.  Surely, if given the chance, there's something out there you'd like.

I have tried especially the past few years, but still only like ricotta. Although, if there is food with just a tad bit of cheese, I can eat it, i.e stuffed mushrooms

[Butterbean]

Do yourself a favor and stay away from cheese.  Cheese = Crack

[newmom]

Do yourself a favor and stay away from cheese.  Cheese = Crack

that's how I feel about Hummus, but I gotta have it

[Butterbean]

that's how I feel about Hummus, but I gotta have it

Oooo baby...ate a tub of that yesterday.  Sabra Roasted Pine Nut 

[newmom]

Oooo baby...ate a tub of that yesterday.  Sabra Roasted Pine Nut 

oh that one and spicy red pepper (think that's it) are my favs

[Butterbean]

oh that one and spicy red pepper (think that's it) are my favs

Yes, the roasted red pepper is good too.  I like the Sabra brand the best...very creamy

[newmom]

Yes, the roasted red pepper is good too.  I like the Sabra brand the best...very creamy

I agree but I still cannot find the ones Princess talked about. Its half the calories or fat or something

[Princess L]

I agree but I still cannot find the ones Princess talked about. Its half the calories or fat or something

Not "low fat", but only a nominal difference