Saturday, September 4, 2010

Goodbye Earl

well, Earl himself was a bit of a dud...few leaves down in my yard but that was it. Had lots of fun waiting for him though...what else is a self-respecting foodie to do but to hunker down....and chow down ? And what better way to welcome a hurricane...but Hurricanes ? Mark was in charge of those, opening oysters, and crab cakes (Paula Deen's recipe is great) contribution was my grandmother's clam fritters, and my own quickie Cajun Remoulade.

recipes follow the pictures....

Hurricanes !

mmm oysters...

crab cakes cooking away
clam fritters with Cajun Remoulade

The Recipes :


2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
1/2 oz fresh lime juice
1 tbsp simple syrup
1 tbsp grenadine

Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with a cherry and an orange slice

Mark's Basic Cocktail Sauce :
(all measurements very approximate)
2 T horseradish
2 T ketchup
2 t lemon juice
dash of chipotle Tabasco to taste (we like a lot :) )

Mix together and serve

Karen’s Quickie Cajun Remoulade
(this is good on all sorts of things...last night it went with the clam fritters and the crab cakes)

2 minced scallions
1 ½ cups Hellmans
¼ cup ketchup
1 T prepared mustard
1 t garlic powder
1 t celery salt
½ t chipotle powder
½ t Tabasco
2 minced white anchovies

 Mix well....good to let sit about 15 minutes or so for the flavors to meld 
Clam Fritters 
(I'm still trying to perfect this one to come out like Grammy's...this is pretty close though ! ) 
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 egg, beaten
1/4 cup milk
2 cups chopped clams (save the liquid) 
Mix together flour, baking powder, soda, and salt. Combine with egg and milk. Mix in clams and enough of their liquid to make fritter batter....should be somewhat stiff, but you should still be able to drop it off a spoon. Fry in hot oil in a skillet, turning once, until nice and brown on both sides.
Paula Deen's Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed Ritz crackers 
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper

Flour, for dusting

1/2 cup oil

In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm.


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