Seafood Cakes

I wanted to post where I got this one, but goldarnit I can't remember! Ever a fan of crab cakes, this one uses scallops and shrimp as well so it's a seafood cake instead. The cornbread mix in it makes it 'southern'. I have not prepared this recipe yet because I never keep cornbread mixes on hand (I always make mine homemade!) and I've been waiting on the crabmeat because I refuse to use imitation, but can't afford the $14.99 for 1 pound of crabmeat. I love seafood with a passion... one more reason for us to move closer to the ocean!

Southern Seafood Cake


1 pk Cornbread mix, prepared
1 Red Bell Pepper, small
2 Garlic Cloves
1 lb Lump Crabmeat
1/2 lb Flounder Fillets
1/2 cup Mayonnaise
1/8 ts Cayenne
White Pepper to taste
1 Red Onion, small
1 Green Bell Pepper, small
2 tbs Olive Oil
1/2 lb Shrimp
1/4 lb Scallops
2 tb Lime Juice
Salt to taste
6 tbs Clarified Butter


Well in advance, prepare cornbread according to package directions. Cool and process in food processor or blender to make fine crumbs. Set aside. Finely chop onion. Remove seeds and veins from peppers and chop into approximately 1/2 inch pieces. Peel, chop, and finely crush garlic. Saute onion in 10 inch frying pan in hot olive oil until soft, about 4 minutes. Add peppers and garlic and continue cooking until peppers are almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, scallops and flounder. Remove onion/pepper mixture from heat and add seafood, mayonnaise and lime juice. Stir gently to prevent breaking up crab. Season to taste with salt, pepper and cayenne. Shape into patties and coat both sides with cornbread crumbs. (May now be placed on a plate and refrigerated for up to an hour) When ready to serve, heat 2 tablespoons of the clarified butter in the frying pan over a moderately high flame. Saute 3 cakes at a time until golden on both sides, about 2 minutes. Add more butter as necessary.

Fourth of July Menu?

I'm sitting here at the island in the kitchen deciding what to make for an impromptu Fourth of July celebration we are holding tomorrow. My husband hasn't had the Fourth of July off from work in almost 19 years so I was taken by surprise to find out he got it off this year. I invited my good friend, her husband and 3 daughters over, and we've extended the invitation to my husbands best friends and their families. My kids have also been told that we'll just be hanging out at the house and grilling so if they want to have friends over, they can.

Not sure of the head count yet, I'm trying to plan a menu that can feed either 10 (minimum) or 27 or more. I also have to use food and items we have on hand as the checkbook is empty now that bills have been paid. Let's throw together a last minute party, K? And do it with only $25 cash on hand.

$25 went for:

Red & Blue plates, napkins, cups
Cake Mix
Coffee filters
Almonds
Walnuts
2 cans Ravioli for my son to eat for lunch this week
1 can frosting
1 canister sugar-free iced tea mixes
evaporated milk
1 bag chips


Menu;

Chips & Funyons
Soda - regular and diet
Iced Tea - regular and sugar free
Beer
Bottled water

Fresh cut veggies and homemade ranch dip (celery, peppers, broccoli, cauliflower)

Grilled Chicken - Half Caribbean Jerk & Half Lemon Pepper

BBQ Beans with bacon
Green Garden Salad with assorted dressings
Red Pepper, Artichoke and Tortellini Salad
Ranch Pasta Salad
Coleslaw

Pumpkin Bars (I froze half the pan previously from last week)
Caramel Brownies
M&M Cookies
Sugar Free Cheesecake
Rice Krispie Bars (brought by friend)
Frosted Brownies (brought by friend)

Now, let's get cookin!


*edited on July 5th to show what we ended up having*

Almond Poppyseed Muffins

If I had to pick a favorite flavor of muffin, it would be Almond Poppyseed. I can't have one this week as I'm trying to detox my body of all white flour and sugar, but that only makes me crave them more! Ha. This recipe is supposed to be like Otis Spunkmeyer muffins, however I don't think I've had one of that brand for about 3 years and I don't think I've ever had his Almond Poppyseed muffins - so I can't honestly tell ya!

Almond Poppyseed Muffins

1 stick butter (softened)
1/4 c canola oil
1 1/4 c granulated sugar
2 eggs
1 1/2 c sour cream
1/2 t salt
3 t almond extract
1 t baking powder
1/2 t baking soda
1/2 t vanilla extract
2 1/3 c flour
2 T poppy seeds

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla extract, almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended, but do not over-beat. When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees F for 20 to 25 minutes. Check muffins with a wooden pick. Do not over-bake. Store in a sealed container.

Yield: 12

Cornbread Gravy

Although I lived in Nashville, TN for over 5 years, I can't recall ever being served 'cornbread gravy'. It certainly makes sense though, as it's similar to sausage gravy, just using up leftover cornbread. I've made 'bacon gravy' before which is also similar except of course, for the addition of the corn bread. Served with biscuits, what a hearty comfort food or breakfast on a chilly winter morning.


Cornbread Gravy


1/2 lb. bacon
1/2 c flour
2 c water
3/4 c cream (or half and half, milk)
Salt & pepper to taste
Leftover Cornbread


Fry 1/2 pound of bacon till crisp. Crumble the bacon up fine and crumble enough cornbread in to fill the skillet. Add about 1/2 cup flour and stir till flour browns, now add about 2 cups water and the cream/milk, whisk or stir, then add the salt and pepper to taste, and cook till it thickens. If it's too thick add more cream, milk or water to thin to desired consistency.

Lemon Shrimp Appetizers

I think I've touched on the fact that growing up in the heartland of the mid-west in the 70's and 80's, my mother didn't stray too far out of her realm when it came to cooking. I grew up eating about 10 meals over and over again, whether it be pork chops, steak, roast and potatoes, burritos or taco salad. At 18 I moved 2000 miles from home to Southern California and embraced new foods with a passion. Over the next 17 years my husband and I have lived all over the country, each new city or state bringing me new food ideas and new flavors. Because of my background and because in the 70's and 80's, small town grocer's just didn't carry ethnic or 'different' foods and certainly not imports... I had never had caper's. I realized this about 3 years ago when I was making one of my favorite homemade tartar sauces and it called for capers. Thus started yet another food that was new to me.

If you have caper's sitting in your refrigerator, take them out and put them to use in this yummy dish. Perfect for hot summer evenings with friends on the deck. Source: Get Togethers

Lemon Shrimp

3/4 cup dill flavored sour cream dip
1 t. lemon juice
1/2 t. lemon zest
30 frozen mini phyllo shells, baked
3 T. capers
30 medium shrimp, cooked and peeled
Fresh dill sprigs, lemon zest for garnish

Stir together dip, lemon juice and zest in a small bowl. Fill each baked shell with about one teaspoon dip mixture; sprinkle with capers. Arrange one shrimp, tail up in each shell. Garnish as desired with fresh dill and lemon zest. Chill until serving.