Grilled Halibut and Fresh Mango Salsa

I guarantee that after tasting one bite of this summery dish, you will want to head right back into the kitchen and make another batch of this tropical fruit salsa.  Tangy and fruity, with eye-popping color, the mango salsa is fantastic with halibut, but try it on other types of fish also.

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

 Directions:

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa

Cool Summer Meal

Here it is, the dog days of summer are upon us. In Upstate New York, where I live, it is hot and very humid which makes it beyond miserable.  I decided that I was not in the mood for cooking anything heavy and not wanting to heat up my kitchen I came up with this quick and easy salad.  You can have it ready and on the table in 25 minutes or less.  I hope you enjoy it as much as we did.

Spinach, Grapes and Bacon Salad





8    slices bacon

4    cups grapes

1/4 cup raspberry vinegar

1    Tablespoon packed brown sugar

Dash each of salt and pepper

6     cups baby spinach

4     ounces dilled Havarti cheese, shaved

Pecan halves (optional)

Directions:

1.  In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

 

2.   Meanwhile, halve 2 cups of the grapes.

3.   Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

4.  In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans. Makes 4 servings.

Crabby Cakes by Jerilyn

I had a request for a crab cake recipe.  I happen to love seafood so having a recipe for them in my vault made it really easy to write this one.  I thought maybe it would be fun as well as interesting to give you a little background of the "crab cake".  I hope you enjoy them as much as I do and don't forget the lemon to squeeze on the top.

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.


The History of Crab Cakes
According to www.foodtimeline.org, food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.
A survey of historic American cookbooks confirms crab recipes were popular from colonial days forward. In the 19th century crab recipes proliferated. Many of these combined bread crumbs and spices; some were fried. These recipes are variously called “to stew crabs,” “to fry crabs,” “to dress crab,” “crab patties” or “crab croquettes.” Sometimes they stand alone, others they are noted as possible variations under similar fish/shellfish recipes. The phrase “crab cake” appears to be a 20th century appellation.
“Crab cake. A sauteed or fried patty of crabmeat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called “Baltimore crab cakes,” suggesting they have long been known in the South. A “crabburger” is a crab cake eaten on a hamburger bun.”

Now let's see who really reads my blog.  Here is a little contest for all of you.  The first one to send me a comment either on my blog or through face book will receive an autographed copy of my cookbook.  So start commenting and good luck.

Crabcakes

1 1/2 cups Progresso® panko crispy bread crumbs

1 cup mayonnaise or salad dressing

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped chives

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/8 teaspoon freshly ground pepper

2 drops red pepper sauce

2 egg yolks

3 (6 ounce) cans lump crabmeat, well drained

1 cup Progresso panko crispy bread crumbs

2 tablespoons butter, melted

1 1/2 teaspoons seafood seasoning

Lemon wedges (optional)

Directions

1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Beef and Black Bean Wraps

Beef and Black Bean Wraps

 

8  ounces lean ground beef
1  cup chopped onion
2  cloves garlic, minced
1 1/2  teaspoons ground cumin
1  teaspoon chili powder
1/2  teaspoon ground coriander
1  15-ounce can black beans,     rinsed and drained
1  large tomato, chopped
1/4  teaspoon salt
1/4  teaspoon black pepper
6  8-inch whole wheat flour      tortillas
1 1/2  cups shredded lettuce
1 to 1 1/2 cups shredded         cheddar or Monterey Jack cheese Salsa (optional)
Directions 1. In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is brown. Drain off fat. 2. Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black beans, tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring occasionally. 3. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and cheese. Roll up. If desired, serve with salsa. Makes 6 wraps.