This is one more recipe from the shoot I did with Jenny Park. Thanks Jenny so much for sharing these!
Mini Crab Cakes
Servings: 6-8
Ingredients:
12 oz lump crab meat
½ cup mascarpone cheese, softened
2 tbsp mayonnaise
1 tbsp parmesan cheese, grated
¾ cup pimento peppers, minced
½ cup frozen corn
2 tbsp egg substitute (ex. Egg Beaters)
3 tbsp chives, thinly sliced
Salt and freshly ground black pepper to taste
crust:
1 cup panko
3 tbsp butter, melted
1 tbsp parmesan, grated
2 tbsp chives, thinly sliced
Directions:
1.Preheat oven to 375 degrees F.
2.In a bowl, combine the crab meat, mascarpone, mayonnaise, and parmesan and gently fold together.
3.Fold in the remaining ingredients and season with salt and pepper for taste. Set aside.
4.For the crust, place all the ingredients in a small bowl and mix together until thoroughly combined.
5.Scoop a teaspoon of the crust mixture into each hole of a greased nonstick mini muffin tin. Press down gently to form an even layer. Place a small amount of crab mixture over each crust bottom and top each cake with a sprinkle of the remaining crust mixture. Place in oven for 15 to 20 minutes or until crab cakes are golden brown and hold together.
Here is another recipe from Jenny Park from out test shoot together. Chilaquilies! Enjoy!
Chilaquiles
Servings: 3-5
Ingredients:
1 tbsp vegetable oil
½ sweet onion, minced
2 cloves garlic, minced
2 cups chicken stock
3 cups fresh salsa, divided
5 cups tortilla chips
1 cup queso fresco
½ cup black beans
1 avocado, roughly chopped
Directions:
- Preheat oven to 350 degrees F.
- Pour oil into a large skillet and sauté onions and garlic for 3 to 5 minutes.
- Add chicken stock and a third of the salsa. Stir and bring to a boil.
- Once at a boil, turn heat down and begin folding in chips, until all chips are covered in liquid and begin to slightly soften.
- Pour remaining salsa over chip mixture and gently stir.
- Top chilaquiles with queso fresco and back beans and bake in oven for about 15 to 20 minutes.
- Remove from oven and top with avocado. Serve warm.
Thank you Jenny!!!
I did a test shoot a couple of days ago with the talented food stylist Jenny Park. We did a kind of Mexican themed buffet with a bunch of dishes. Jenny was kind enough to share some recipes of the food I photographed. One of the dishes we photographed was a beautiful Mexican couscous.
Mexican Couscous
Servings: 3-5
Ingredients:
2 cups chicken stock
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 chipotle pepper in adobe, minced
Salt and freshly ground black pepper to taste
1½ cups couscous
½ cup black beans, drained
½ cup tomatoes, seeded and diced
1/3 cup red onions, minced
¼ cup cilantro, minced
¼ cup cotija cheese for garnish, optional
Directions:
1) In a medium saucepan combine first seven ingredients and stir. Bring to a boil and pour in couscous. Gently stir, cover and remove from heat. Allow to sit for 5 minutes. Fluff mixture with a fork and fold in remaining ingredients. Place in refrigerator for at least an hour and serve cold topped with cotija cheese (optional).
Recipe by Jenny Park. Thank so much Jenny!
The best rainy day soup ever. This soup is really easy to make, and is loaded with really great veggies which makes the soup really chunky. I love this soup on a really cold and rainy day. Its a really great comfort food recipe. Yummy Yummy.
Ingredients:
1/2 cup margarine
1/2 cup chopped onion
5 garlic cloves minced
3 1/2 cups of water
4 teaspoons of chicken bouillon powder
1/4 cup flour
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup cubed red potatoes
1 cup chopped carrots
1 cup chopped zucchini
1 cup chopped yellow squash
2 cups half and half
3 1/2 cups of shredded cheddar cheese
DIRECTIONS
1. In a large stock pot melt butter and sauté onions and garlic until tender.
2. Add water and bouillon powder, and bring to a boil.
3. Measure out flour in a separate bowl and add some broth from the other pot and which together.
4. Slowly add the flour mix to the rest of the broth.
5. Add the broccoli, cauliflower, potatoes, carrots, zucchini, and yellow squash. You will notice that the water barley covers the veggies, so cover the pot with a top and stir until the veggies are tender.
6. Add the half and half and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil, as the cheese will burn.
Serve and enjoy.
Serves about 4 people.
I love a good corn chowder. I especially love making a huge batch of it so I can keep eating it for a week. I love corn everything.
2 tablespoons of butter
some extra virgin olive oil
1 onion diced
4 or 5 or more garlic cloves minced
6 sprigs of fresh thyme
2.5 cups of diced or grated carrots
1.5 cups of celery
1/4 cup flour
6 to 8 red potatoes, cubed, not peeled
1/4 cup fresh parsley
2 cans of light coconut milk
6 cups of vegetable stock
2 cans of corn ( or fresh corn about 6 ears)
Heat the butter and some olive oil in a soup pot over medium. Add the garlic, onion, carrots, celery, and thyme. Cook until they are soft. Stir in the flour to give everything some body. Now add the vegetable stock and bring it to a boil. Now add the coconut milk and potatoes, and boil until the potatoes are done cooking. Add the corn and season with salt and pepper. Then stir in the parsley, and add some olive oil. I also made some croutons by cutting up some sourdough bread, pouring some olive oil on it and sprinkling some garlic salt over it and putting it in an oven in broil until its done. Its a nice contrast to the textures in the soup.
