Tuesday, December 30, 2014

Mini Crab Cakes...


There's something ultra-appealing about crab cakes. They can make fine starters, or when shaped larger, a light meal that pairs great with salad! But when they are served as finger foods for a party, be prepared for the seafood aficionados come a-beckoning you for more... which is why you should bust out your shiny silverware and give these shellfish delights the star treatment. When you're serving your best friends and family, you don't need to stinge with fillers such as imitation crab or mashed potato to stretch your cakes... offer them the best of the best and they will know how special they are... Have a wonderful New Year's Eve with your loved ones and a very blessed 2015!

Mini Crab Cakes
Makes 20 patties

1 package (376 g) snow crab meat, frozen and thawed overnight in fridge
1/2 cup mayonnaise
1 tsp. grated lime zest
1 Tbsp. lime juice
1 Tbsp. Dijon mustard
1 clove garlic, minced
2 Tbsp. chopped cilantro leaves
1 green onion, chopped
1 egg, lightly beaten
1-1/2 cups panko bread crumbs
1/2 cup plain flour
Japanese Kewpie mayonnaise
Japanese shichimi powder (seven flavour chili pepper)
jalapeno pepper, chopped
cooking oil for frying


Place crab meat in paper towels and squeeze out excess moisture. Combine crab meat, mayo, lime zest and juice, mustard, garlic, cilantro, green onion, egg and panko in a large bowl. Let chill in fridge for one hour for flavours to meld and the mixture to firm up for easier shaping.

Look at those meaty crab legs- that's why I love using frozen over can.

Shape crab mixture into balls, flatten slightly; toss in flour. Shallow-fry patties in batches in hot oil until lightly browned and crispy. Lay on a wire rack to cool and drain oil while keeping both sides crispy. 



Squeeze a dollop of Japanese mayonnaise on top each cake; sprinkle with shimichi and chopped jalapeno. Leave some without spice for the kids.


NOM NOM! 
Hearty, crabby and crispy with a bit of tang and a spicy bite!




Monday, December 29, 2014

A World of Appetizers...


Just back from my friend's cottage in Port Perry as a nice overnight holiday getaway with the family, and thus hadn't time to cook and post my delicious mini crab cakes to offer at your shindig which I promise to have up tomorrow. In the meantime, I'd love to share with you my very last contributions to the What's Cooking Magazine before I left Kraft Kitchens in a festive article on party appetizers with a global taste- Indian-inspired Crispy Coconut Shrimp, Korean Beef Skewers, Baked Mexican Pinwheels and Quebec Tourtière Mini Turnovers. Just one more day before New Year's Eve!! I hope you've been inspired here along the way to make your big evening a show-stopping one!

Kraft What's Cooking Magazine Festive 2011 pp.30 to 33.

Substitute Creamy Masala Dressing with 1/2 cup mayo, 1 tsp. curry powder and 1/2 Tbsp. lime juice.



Come back here for Mini Crab Cakes tomorrow...


Sunday, December 28, 2014

Spicy Shrimps with Avocado on Rice Crackers...


If you are a shrimp lover, this appetizer can easily become a favourite. Elegant as they are casual... spicy warm shrimps nestled on cool creamy tangy avocado atop crunchy rice crackers, what's not to love? Serve these bite-sized delectables at your entertaining occasion and you'll have guests swooning as they come back for more. Just make sure you hide a few for yourself or they'll all be gone before you know it!

Spicy Shrimps with Avocado on Rice Crackers
Makes 20 pieces (double the recipe to make twice the savouries)

1 Tbsp. olive oil
20 large shrimps, shelled (300 g frozen shrimps count 16/20)
1 Tbsp. chilli garlic paste (such as sambal oelek), adjust according to spice levels
1/4 cup chopped fresh cilantro
2 ripe avocados, finely diced
1 green onion, sliced
1/2 lemon, juice and its zest
20 sesame rice crackers
20 cilantro leaves


Heat oil in a sauté pan over medium-high heat. Cook shrimps for two minutes per side until they turn bright orange and opaque. Add 1 tsp. to 1 Tbsp. chili paste and stir to coat, continuing to cook for 30 seconds more. Remove from heat and set aside. 

Combine cilantro, avocados, green onion, lemon juice and zest in a bowl. Top each cracker with 1 Tbsp. avocado spread and a shrimp. Garnish with a cilantro leaf. Serve immediately.


Assemble right before serving, otherwise crackers will lose their crunch.

Now that's what I call a feast for the eyes and taste buds...


More on the way.... mini crab cakes that will fit the gourmet crowd...



Friday, December 26, 2014

Fabulous Party Foods...


Fun food fare never goes out of style... and kickin' off a series of party foods for the year's biggest bash, here is an article I developed for Asian Gourmet Magazine in years past with my recipes to make yours with or without kids a fabulous one with an Asian flair! 

Penned as Susan Vuong for Asian Gourmet Magazine Winter 2008 pp.57 to 62.







Next up, Spicy Shrimps with Avocado on Rice Crackers...



Wednesday, December 24, 2014

From Our House To Yours...


Wishing you and your loved ones...



Get ready to join me for some hors d'oeuvres inspirations to gear up for the year end's biggest soirée!... see you back!



Tuesday, December 23, 2014

Holiday Potluck Exchange...


Chopping, prepping, priming, assembling, cooking, roasting, baking, all in the spirit of the festive season. Gathering with friends and family just can't be without an assortment of delicious food to indulge our senses silly! And what could be better than helping out the host by bringing a potluck dish...? Something you're proud of to pass around or serve on a common table buffet-style for all to savour, sip and devour. Here is a round up of some of my everyday favourites and special occasion specific dishes and foods that are holiday-worthy for a potluck exchange. From finger foods to desserts, or entertaining with an International theme or a popular heritage food, there's something here for everyone!

My entertainment spread of appetizers one Festive gathering sans kids in years past.

Appetizers
Chinese jiaozi dumplings would be welcomed at any soirée. Aromatic and crispy- YUM!
Pan-Fried Dumplings

Make your own crispy Spring Rolls!

Lemony Dill Yogurt Dip

For something different, try using edamame to make the classic guacamole dip. Creamy and delightful, give it another twist in an Asian Edamole served with sesame rice crackers.

Basic Edamole
Asian Edamole












Surprise your gathering with Curry Beef Rice Korokke- So satisfying, with a pleasing crunchy crust and a delicious rich filling!

Flaky Curry Beef Palmiers are pretty, savoury and irresistible!


Chinese Lettuce Wraps can be served as an appie or side. If you've ever had the the famous appetizer chicken lettuce wrap from American-based restaurant chain PF Chang's China Bistro, you'll understand why there's so many copycat recipes out there. And it's all about the sauce you spoon over!





Five spice powder and with just an addition of a few ingredients, then oven-baked and pan-fried the results are wings that are slightly sticky, very moist and full of flavour.

Five Spice Oven-Baked Chicken Wings

Salads
Healthy quinoa replaces bulgur wheat in this twist on tabbouleh. Colourful and flavourful!
Tabbouleh with Quinoa

Creamy Dill Apple Salad

Waldorf Salad consists of tart apples, celery, grapes/raisins and walnuts dressed in creamy mayonnaise. For a new spin on this classic with a nod to the festive holiday, there's sweet red jewels of cranberries to replace raisins and instead of creamy, a healthy oil and vinegar dressing to tie it altogether, all on a bed of vitamin-rich wheat berries.

Wheat Berry Waldorf Salad

Greek Quinoa Salad

Toasting almonds to just short of being burnt gives an interesting slightly bitter dimension to this unique salad dressing. Balanced with the sweetness of honey, sourness of red wine vinegar, piquant Dijon mustard, and salt, this nutty vinaigrette strikes a harmonious chord in fresh green salad mixed with the juiciness of grape tomatoes, licorice crunch of fennel and the creaminess of avocado. The results are gloriously addictive, it has been a shining star at all my gatherings!

Mixed Green Salad in a Burnt Almond Vinaigrette

Other Sides

You can't go wrong with bringing a roasted vegetable side. Oven-roasting vegetables is a snap. Simply toss your vegetables with olive oil, salt and pepper and some dried herbs such as thyme or oregano; spread them on a foil-lined oven pan and let bake at 425F until caramelized. Try it with asparagus, brussel sprouts, broccoli and cauliflower!

Oven-Roasted Tahini Cauliflower

We all love mashed potatoes but not the guilt of piling on the creamy starches, so I came up with a made-over healthier version with a contemporary spin. An updated homage to a classic dish we all love to pass around- one that is loaded with flavour but you can also feel good about serving and eating!

Made-Over "Fully Loaded" Mashed Potato Bake

Baked Scalloped Potatoes

Meaty Mains

Beouf Bourguignon is a delicious famous French slow-simmering beef stew made with red wine, bacon, onions and mushrooms. Properly done and flavoured it is truly one of the most wonderful tasting beef dishes out there.


A slow cooker is perfect for putting together a big batch pot of something delicious. Try this Slow Cooker Beef Short Ribs for a hearty dish for your get together that will garner serious praise.

Slow Cooker Short Beef Ribs

Shepherd's Pie

Beef Tourtière (Meat Pie)

International

Highlighting a few cultural favourites, try these popular numbers that are great for sharing:

Korean Chap Chae Noodles

Soba Noodles with Spinach

Persian Kotlet Meat Patties

Cantonese Chow Mein

Smita's Home-Style Butter Chicken

Desserts

A finale of sweets and treats. You can never go wrong with classic chocolate-rich brownies.


And you are good to go with any of these holiday treats. Perfect for entertaining and dressing up a sweet table. No-Bake White Chocolate Cranberry Pecan Clusters and Fruit and Nut "Fudge",S'Mores Cookie Crisps, Make-Ahead Ice Box Sugar Cookies, Big-Batch Kris Kringle Cookies, and Chocolate Bliss Cookies.



Happy Cooking, Happy Eating, Happy Sharing...