PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr
SERVINGS - 16
CRAB CAKE INGREDIENTS
* 3/4 pound crabmeat
* 1 cup plain bread crumbs
* 3/4 cup mayonnaise
* 1 egg, beaten
* 2 green onions, minced
* Hot sauce, to taste
* Salt and pepper, to taste
* 2 tablespoons vegetable oil
MANGO SALSA INGREDIENTS
* 1 mango, peeled, pitted and diced
* 1 red onion, diced
* 3 tablespoons chopped fresh basil
* 3 tablespoons chopped fresh cilantro
* 1 lime, juiced
* Minced jalapeno, to taste
* Salt and pepper, to taste
DIRECTIONS
1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.
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Caribbean Crab Cakes 
Tags: caribbean, crab cakes
21.Aug.08 
Fish and Seafood 
Comments (0)
PREP TIME 15 Min
COOK TIME 8 Min
READY IN 23 Min
SERVINGS - 4
INGREDIENTS
* 4 sweet bread rolls
* 1/2 cup mayonnaise
* 1/4 cup prepared mustard
* 1 pound thinly sliced cooked ham
* 1 pound thinly sliced fully cooked pork
* 1 pound sliced Swiss cheese
* 1 cup dill pickle slices
* 2 tablespoons butter, melted
DIRECTIONS
1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
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Cuban Midnight Sandwich
Tags: cuba, cuban, sandwich
20.Aug.08 Sandwiches Comments (0)
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 4
INGREDIENTS
* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
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Cuban Sea Bass
Tags: cuba, cuban, sea bass
19.Aug.08 Fish and Seafood, Foods by Country Comments (0)
PREP TIME 30 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min
SERVINGS - 6
INGREDIENTS
* 1/2 cup butter, divided
* 1 (8 ounce) package uncooked medium egg noodles
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 clove garlic, minced
* 8 ounces button mushrooms, sliced
* 1/4 cup all-purpose flour
* 2 cups milk
* salt and pepper to taste
* 2 (6 ounce) cans tuna, drained and flaked
* 1 cup frozen peas, thawed
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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Tuna Noodle Casserole
Tags: casserole, tuna
18.Aug.08 Casseroles, Fish and Seafood Comments (0)
PREP TIME 10 Min
READY IN 10 Min
SERVINGS - 6
INGREDIENTS
* 1 (750 milliliter) bottle sangria wine
* 1/2 cup sour apple schnapps
* 1/2 cup rum (optional)
* 1 cup sliced fresh strawberries
* 1 cup halved seedless grapes
* 1 lime, sliced
DIRECTIONS
1. Stir together the wine, schnapps, rum, strawberries and grapes in a large serving pitcher. Chill for at least one hour before serving.
2. Garnish with lime slices.
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Super Sangria
Tags: sangria
18.Aug.08 Drinks Comments (0)
