Maryland-Style Crab Cakes
Serve the crab cakes with a remoulade sauce, spicy mayo, or tartar sauce.
Tag: main course
Malagasy Monkfish Curry
Malagasy Monkfish Curry
Yes, they eat curry In Madagascar. Traditionally, this curry is made with a whole crab that gets simmered in the sauce, then dismantled table side. Monkfish is a great substitute; especially if you want your dinner to be a little less messy. Monkfish is also known as poor man’s lobster, having firm flesh similar to the cockroach of the sea. You can substitute actual lobster, shrimp, or any other firm fleshed fish that doesn’t flake if you have trouble finding monkfish.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 3 tbsp ginger minced
- 4 arbol chilies
- 1 medium sweet potato peeled and cubed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 16 oz canned diced tomatoes
- 2 cups coconut milk
- 24 oz monkfish cut into 1/2” medallions
- salt to taste
- 1/2 cup cilantro chopped
- lime wedges
- basmati rice for serving
Instructions
- Heat up the vegetable oil in a wok over medium heat. Sauté the onions, garlic, ginger, and chilies for 6 minutes.
- Add in the sweet potatoes and sauté for 4 minutes.
- Stir in the spices and cook for 1 minute.
- Add in the canned tomatoes and cook for 5 minutes.
- Poor in the coconut milk. Cover and simmer over medium low heat for 10 minutes until the sweet potatoes are softened.
- Add in the monkfish. Cook for 5 more minutes uncovered.
- Season with salt. Top with cilantro.
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Relleno Negro (Stewed Black Turkey)
Relleno Negro (Stewed Black Turkey)
I was just recently in Belize and my tour guide to the Mayan ruins was telling me about this dish called relleno. He was describing it to look like a pot of mud with shredded turkey in it. He said how flavorful it was and that I should try it out…so I needed to learn how to make it.Relleno negro originated from the Mexican Yucatán, but is also eaten in Belize and Guatemala. The paste is made out of charred arbol and ancho chilies, cloves, cumin, garlic, sour orange, oregano, and achiote. You can only find this paste in Latin markets if you’re not going to make it from scratch. I got mine in Belize for $1. Turkey gets simmered in this paste with giant egg yolk stuffed meatballs known as “the boot”. The turkey gets shredded and the meatballs sliced. The relleno negro is always served on top of tortillas. Not the prettiest looking dish but unbelievably flavorful.
Servings: 6
Ingredients
- 1 tbsp vegetable oil
- 1 small onion diced
- 5 garlic cloves minced
- 1 small tomato diced
- 3 small sweet peppers sliced
- 2 quarts water
- 4 oz recado negro paste
- 2 bone in turkey thighs 3-4lbs total
- salt and pepper to taste
The Boot
- 1 lb ground beef or pork
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 small tomato finely chopped
- 1 egg
- 3 hard boiled eggs yolks and whites separated
- 3 sprigs epazote leaves
- salt and pepper to taste
Instructions
- Heat up the oil in a large pot. Sauté the onions and garlic for 3 minutes over medium high heat.
- Add in the tomatoes and peppers. Sauté for 2 minutes.
- Pour in the water. Dissolve the recado negr0 paste. Add in the turkey thighs. Cover and simmer for an hour.
- While the turkey is simmering, separate the yolks from the whites.
- In a large bowl, mix together the ground beef, chopped egg whites, the raw egg, onion, garlic, tomato, salt and pepper.
- Form into 3 meatballs; stuffing the yolks in the center.
- At the 1 hour mark, add the meatball’s into the pot with the turkey. Simmer for 1 more hour or until the turkey shreds off the bone.
- Season with salt and pepper.
Slice the meatballs and shred the turkey. Serve with tortillas.
The Perfect Grilled Ribeye
The Perfect Grilled Ribeye
Being a butcher, I’ve grilled thousands of steaks in my lifetime. My favorite cut is a ribeye. It is extremely tender and has a ton of flavor from the marbling in the meat. What most people don’t realize is that grilling a steak is about as easy as it gets to achieve restaurant quality. The most common mistake people make is constantly flipping the steak on a grill. Don’t flip it multiple times. It only needs to be flipped once, and that’s it. Let that steak sear to seal in the juices. Then let it rest for 10 minutes before slicing into it to let them juices redistribute into the steak.
Equipment
- charcoal
- chimney starter
- grill
Ingredients
- 1 ribeye 1 1/4” thick
- 1 tsp olive oil
- 1 tbsp steak seasoning or salt and pepper
- 1 tbsp butter
- 2 tbsp balsamic vinegar
Instructions
- Rub your ribeye with olive oil. Season with your favorite seasoning. Let rest at room temperature for an hour.
- Get your charcoal gray in the chimney starter. Place the grill grate in the grill and let it get hot for a minute or two. Place the steak over the charcoal.
- Grill for 5 inures a side for a medium rare center; only flipping once.
- Pull off the grill and let rest for 10 minutes.
- While the steak is resting, melt a tbsp of butter in a small skillet. Add in the balsamic vinegar.
- Cook for 1 minute.
Thinly slice the ribeye and spoon over the sauce.
