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Wednesday, September 30, 2009

Ginger Maple Mahi Mahi



I had gotten some nice mahi mahi fillets from Dry Dock Fish at my farmer's market. For some odd reason, I was feeling lazy to actually do some cooking of my Sunday meal. I remember reading a recipe somewhere in the interweb about cooking with foil pouches. I think it had something to do with camping. Either way, I figured this may be something right up my lazy alley.

I marinated the fish the night before in a maple syrup concoction. This can be fore 30 minutes before baking. The next day, I prepared the fish. Cut out two large pieces of foil. Just enough to wrap around the fillets. I placed a nice bundle of fresh spinach as a bedding and placed a fillet on top. Drizzled some of the marinade over to help the spinach cook as well. Wrap it up and baked it. I set it and forget it and 20 minutes later...voila!

I carefully opened the pouch letting the steam escape and inside was a perfectly tender fish and cooked spinach with a nice broth underneath. I topped it with some corn-tomato salsa that I had made a couple days before before. You'll see the recipe for that tomorrow. You can add other veggies to your liking as well, but I preferred just some spinach. Cooking the fish in a foil pouch was like poaching it in a way, which was pretty neat. I may try cooking with foil pouches more often. The fish had a lovely light savory flavor of the maple and ginger and it made for an easy cleanup.

Serves 2-3




Ginger-Maple Mahi Mahi

2 mahi mahi fillets
1 lbs fresh spinach
paprika
salt
pepper

Marinade:
1/4 c maple syrup
1 Tbsp grated ginger
1 garlic clove - minced
additional seasoning (optional)

Foil

Combine the ingredients of the marinade together. Place the filles in a large enough dish or in a large ziplock bag. Pour the marinade and let it sit for at least 30 minutes. This may be done the night before.

Preheat your oven to 375˚F

Cut 2 large pieces of foil large enough to wrap the fillets.  Divide the spinach into two bunches bundle them at the center of the foil.

Place a fillete on each one and drizzle the marinade over.

Seal each into tight pouches by bringing together the longer edges  to the center and roll the ends in.

Place on a baking sheet and bake for 20 minutes.

Remove from the oven and open slowly.


Tuesday, September 29, 2009

Apple Cinnamon Bread



I bought some really delicious organic baby fuji apples from the farmer's market over the weekend and my mind started rolling as to what I can make with them. Was I going go to the tart, cake, dessert, bread route? I went for the bread route. So I decided on a simple apple cinnamon bread.

I followed a simple banana bread recipe and just replace a few ingredients here and there. Like the banana and nuts. I peeled and chopped the apples and made the batter. Here's a cool little tip when working with apples. To keep them from browning, soak them in some water spiked with a little vinegar. Neat, eh?

Mixed the apples into the batter and poured it into a loaf pan. Sprinkled a good amount of oats on top. Baked it for close to 60 minutes on a 350˚F oven. The end result was a moist and chewy. You can definitely taste the apple and cinnamon. Perfect to have for breakfast or as a snack. Check out those little apple bits.

Makes 1 loaf






Apple Cinnamon Bread

4 baby fuji apples or 2 recular sized fuji apples - peeled, cored and chopped
1/2 c rolled oats
1 c sugar
2 c flour
1/2 c unsalted butter or margerine - softened
2 eggs
1/4 tsp salt
1 tsp baking soda
1 1/2 Tbsp ground cinnamon

note: to keep the apples from browning after peeling, soak them in some water spiked with vinegar.

Preheat your oven to 350˚F

Sift together flour, salt, baking soda, and cinnamon.

Cream together butter and sugar.

Beat in each egg, mixing after each one. Mix in the flour mixture.

Drain the apples from the water and add into the batter, mixing well.

Pour the batter into a greased loaf pan.

Bake for 50-60 minutes or until a toothpick inserted comes out clean.


Monday, September 28, 2009

Tuna Corn Casserole



No that isn't a dish full of broken tortilla chips. Actually, those are crushed taco shells. But hiding underneath is where you'll find a creamy delicious treasure I like to call a tuna corn casserole. I happened to be taking stock of what I had in the cupboards and shelves of the pantry and happened to see a couple cans of tuna left. What can I do with tuna that I haven't already done yet?

I don't think I made a casserole with them yet. If I did, it was something different. I can't remember. I had some ears of corn I had gotten from the farmer's market so I figured I'd add that into the mix as well. To top it off I'd make a lovely cheese sauce to mix into it. Yum! I oven roasted the corn and scrapped off the kernels. You can used the canned or frozen corn to save you time. Mixed it with the can of tuna and some chopped shallots.

For the cheese sauce, I used a combination of grated parmesan and some swiss. Cheesy deliciousness. Mixed it all together and topped it of with a layer of crushed taco shells.  Baked it in the oven for 20 minutes. The crushed taco shells got extra crispy while baking giving the dish a nice cunchy texture to the lovely creamy and cheesy sauce.  This is one casserole I'd make again and again.


Serves 2-3






Tuna Corn Casserole

1 6oz can tuna in oil
2-3 c corn kernals - fresh, canned or frozen
1 Tbsp butter
2 Tbsp flour
3/4 c milk
1/2 grated parmesan
1/2 c swiss
salt
pepper
1 shallot chopped
Crushed tortilla chips


Preheat your oven to 350˚F

In a casserole, combine the corn, shallot, and tuna.

On medium to low heat. In a saucepan, melt the butter and add the flour. Combine together to make a roux. When the mixture turns into a douy mass.

Add the milk.  Stir occasionally until milk thickens. Then add the cheese and stir until melted.

Pour the cheese mixture, into the casserole and mix to coat everything. Top With half the crushed tortilla ships and baked for 20 min.

Remove from pven and let it sit for 2 min. Top with the rest of the tortilla chips.


Sunday, September 27, 2009

Production Catering on an Island

Ah yes, production catering. I love it. This week I worked on two shows and both sets had some really good and tasty food. I like to taste a little bit of everything that's being offered. So these were a hit with me or else I wouldn't have posted it. The first was Bones. That crime show on Fox starring David Boreanaz and Emily Deschanel. I think we were shooting episode 7. Anyway...


The main plate

Let's start from the top, going clockwise: Steamed broccoli, pesto potatoes, soft white bread with butter, pasta with a type of marinara sauce, grilled steak, misc salad,  at the center is some kind grilled fish with a spicy mango-corn salsa.

There was also some carrots, but I wasn't in the mood for carrots. I like the steak. They grilled that one pretty good and tender. The fish could have been little better, but I think the salsa made up for that. The salad was just one of those "make your own" type. It was some lettuce with mushrooms and fried rice noodles with a little vinaigrette.

I really do want to try and make the spicy corn-mango salsa and pesto potatoes. OMG, those were awesome!!! I wish I had gotten more that just some scoop. I should have taken the whole bowl!



On my little dessert plate are some fruit and a really REALLY REALLY delicious raspberry crumb bars and a cake of some kind. I wish I had gotten two of the bars!! I was tempted to go back and get another.

The next show was Cold Case. I haven't really watched this show, so I can't really say who's in it or what the series is about. We shot scenes from episode 8. Here's what was served for lunch.



From the top, going clockwise: Deep Fried tofu, Spanish rice with pineapple and baby corn (I think), chicken fajita stir-fry, cold rice noodle with giner sauce and a beef skewer.

I loved rice noodle dish. It was really gingery, which I like. Yum. It's been while since I had tofu, so I was happy about that. I think tofu is underrated. I never really got why it gets such a bad rap. It's really good stuff. I think I'm going to try adding pineapple to my fried rice next time I make it. It was actually a pretty good combination.

The other day, I went and ordered take-out from Island's. *Gasp* What?! I had a gift card, so it was like getting free food. Besides I like Island's. They have some pretty good sandwiches and burgers. Not sure if it's only found here on the west coast, but it's like a "beach" themed restaurant that serves the usual American fare. My best friend and godson came to visit, so instead of eating at the restaurant, we decided to get take-out. Besides, the little one tends to get a bit fussy in loud crowded places. We went during the dinner rush. We ordered and took it back to my house and chowed down while the little one, who has just begun to walk, investigated the vast space of my house. He's really the inquisitive type. It looked like a hurricane blew through my bedroom. haha...

My friend ordered the Hawaiian burger, which had a well done burger patty with pineapple, teriyaki sauce, lettuce, onion, swiss and mayo on a wheat bun. Some cheesy, pineapple goodness going on in that one.



I ordered the Sandpiper, which was grilled chicken breast with sauteed mushrooms, lettuce, tomato, swiss and mayo. I devoured that thing. I think it was because I was really hungry. I really liked the mushrooms in this one.



Both ordered came with a handful of fries and some ketchup packets, but we also ordered a side of cheddar fries with bacon bits. Yum!! Cheese and bacon. You can't resist that.



It may not look pretty, but it was some good food. Besides, I was glad to not cook as much this week and being able to spend time with my godson was the icing on top of the cupcake.

Saturday, September 26, 2009

Mini Peach Cobbler



Don't you just hate it when you have to share? Though, I do love sharing. Sometimes there are moments when you want to keep something to yourself. This was one of them. A nice little personal peach cobbler. One I can have all to myself.

I had some peaches that I wanted to baked something with. But it wasn't enough to make a full pie or a tart of some kind. I didn't feel like taking a lot of effort into making some kind of dough. I decided on make then into mini sized desserts. I remembered I had saved the small tart foil cups from some fruit tarts I made a while back. I knew I'd find another use for them. Woohoo...

I also used two  graham cracker mini tart rounds I had in the pantry. Those are optional This one is easy to make. Peeled the kinds from peaches and sliced them up. Tossed a bit of cinnamon in them to bump up the flavor level. Then placed them in mini tart cups and baked until the cobbler topping was nice and browned. 

Look at that peachy goodness wanting to pop out from under the cobbler topping. It's saying: "eat me."

Makes 4 mini cobblers



Mini Peach Cobbler


2 Ripe peaches
1 Tbsp ground cinnamon (plus extra)
3 Tbsp butter
2 c flour
1 egg
1/4 tsp salt
 4 small ramekins or foil bowls.

Preheat oven to 350˚F

Poach the peaches in some boiling water for 60 seconds. Let the peaches cool, then carefully peel off the skins and cut into slices.

While the peaches cool, mix together the butter, flour, egg, and salt until a doughy crumb consistency. Set aside.

Add the cinnamon to the peaches and toss together. Divide the peach slices among the 4 ramekins. Then top with the flour mixture. Sprinkle with some extra cinnamon on top.

Place the ramekins on a baking sheet and bake for 20-25 minutes or until the cobbler topping is golden brown.



Friday, September 25, 2009

Roasted Eggplant Panini


There's nothing like a good panini.  And I think this panini speaks for itself. For this one, I roasted some eggplant slices in the broiler lightly seasoned with some salt and pepper. Took some slices of bread, provolone cheese, fresh slices of tomato and basil leaves and some avocado. Oh, and I lightly spread some balsamic vinegar on the breads, too. I used my Georgie grill for press the sammies to perfection. That thing is really handy.

You can toast these paninis like you would a grilled cheese sandwich, too. It's the same thing. You just want to toast the outer bread and melt the cheese. So good, so delicious and full of veggie goodness.

Makes 4 medium-sized paninis.




Roasted Eggplant Panini

1 medium round eggplant - sliced 1/2 thick
4 sliced provolone cheese or your choice
1 medium tomato - sliced
fresh basil leaves
4 sandwich or panini rolls
1 ripe avocado - pitted and sliced.
salt
pepper
extra olive oil
balsamic vinegar.

Preheat your broiler.

Coat both sides of the eggplant slices with some olive oil. Season with a little salt and pepper as well.

Place the slices on a baking sheet and into the broiler for 5 min or until browned. Give the slices a turn and roast for another 5 min. Then remove from the oven and let it cool.

To assemble the sandwich, spread some a little balsamic vinegar on inside slices of the bread. Layer the cheese, eggplant, a couple slices of tomato and avocado in that order. Top with the other half of the roll.

Using you panini press,  grill, skillet or oven, place the panini on the press for 5 minutes or until bread is lightly toasted and cheese is melted.

Serve warm.


Thursday, September 24, 2009

Cream of Broccorn soup



What is broccorn, you ask? Why it's non other than broccoli and corn. I felt soup was in order for an easy meal. It was hot that day, too. But if I want soup, I'm going to have soup, gosh darn it! Even though the weather may say otherwise. I'm meditating on fall right now. Chanting a mantra and spreading the fall vibe.

The last time I had such a soup was at Whole Foods from their prepared foods area. It was alright and I thought to myself maybe I can do better. This is a really easy and simple to make. Just remember to blow on it, if it's super hot. I got a little excited and I burnt my tongue upon first spoonful. Oh, how I've put my tastebuds through so much and yet, they've managed to recover every single time. But this soup is worth a slightly numbed tongue.

You may use chicken broth, if you'd prefer. I used vegetable broth for this soup. Add a dollop of sour cream and some shredded cheese with some crackers or bread on the side. Yum yum!

Serves 2-3




Cream of Broccorn Soup

1 head of broccoli - fresh or 1 small frozen pack
2 c corn kernels - fresh, canned or frozen
1 12 oz can vegetable broth
1 large garlic clove
1/2 medium onion - chopped
3/4 c evaporated milk
salt
pepper

sour cream - optionals
shredded cheese - optional

Finely chop the broccoli into piece.

Saute the garlic and onion in a tiny drizzle of olive oil until the onions are translucent. Add in the vegetable stock, then the broccoli. Cover and bring the broth to a simmer on a medium heat. This will cook the broccoli.

Stir in the evaporated milk.

Using a blender, food processor or emersion blender and puree the broccoli.

Add in the corn and let it simmer for 5 more minutes on medium to low heat.

If you don't have a blender, food processor, or emersion blender, you can leave it as a chunky soup.

Add a dollop of sour cream and sprinkle some cheese. Serve warm.


Wednesday, September 23, 2009

Almond Crusted Swordfish



It's officially fall. W00T!!! That means soups, sweaters, scarves, fluffy comforters (my beloved blanky), leaves turning orange, the end of daylight savings and possibly cooler weather. I say "possibly" as with Southern California, summer tends to linger a little while longer than in some areas and tends to be unpredictable at most. Plus, I have 100 followers on this little blog o' mine. Can I get a "HELL YEAH"? (I'm doing a little wiggle dance right now) Whoever you are number 100, thank you oh so very very much!!

This week's fish from Dry Dock Fish, some awesomely delicious swordfish. The piece I got was probably an inch thick so I cut in half lengthwise to 1/2 inch fillets.  Seasoned with some salt pepper and paprika and coated the top with as much almond bits as I could. I did a simple bake with it

I served it over some steamed mixed veggies I steamed in the oven. I used one of those frozen packs from the grocery. Shh...don't tell anyone. To steam it I placed the veggies in a small cake pan and added 1-2 tablespoons of butter. You can use water or olive oil. Then covered with foil. Cooked it at the same time as the fish. I briefly popped the fish into the broiler to toast up the almonds a little bit more. Yum!

Serves 2.





Almond Crusted Swordfish

2  Swordfish Fillets
salt
pepper
paprika
1 to 1 1/2 c crushed almond slices
extra virgin olive oil.
Lemon wedges.

Preheat your oven to 400˚F

Lightly baste the swords with some olive oil. On both sides. Then season the swordfish fillets with salt, pepper and paprika. Again on both sides.

Take the fillets and liberally coat the top with the almond pices.

Place the fillets on a foil lined baking sheet. Baked for 10-15 minutes depending on the thickness of the fish. You want the fish cooked through until it it all white.

To make the almonds a little crisper, place the baking sheet in the broiler for a couple minutes until slightly toasted.

Serve over veggies, rice or noodles with a lemon wedge.


Tuesday, September 22, 2009

Nutella Wafers



Another nutella recipe? Yes, it is! I say you can never have enough nutella, right? I was in a baking mood when I make those nutella rolls several days ago, so I went ahead and made some cookie wafers. For this, I just basically adjusted my Vanilla Almond Wafer recipe and added a couple heaping tablespoons nutella. What I got was some chocolate, vanilla, almond, hazelnut, sesame flavors in a delicious wafer cookie. Had myself a glass of milk and ate a few for a little afternoon snack. Besides who doesn't like a good cookie? Yummy! You just can't have one or two.

Makes roughly 2 dozen. 






Nutella Wafers

2 egg whites (beaten)
1/2 tsp vanilla extract
1/2 tsp almond extract
3 Tbsp vegetable oil
8 Tbsp all-purpose flour
1 1/2 tsp cornstarch
8 Tbsp sugar
3 tsp water
2 Tbsp Nutella
1/4 salt
sesame seeds

Preheat the oven to 350˚F

In a bowl combine the flou, sugar, salt, cornstarch and mix in the water.

In a separate bowl, combine egg whites, vanila extract, almond extract, and vegetable oil. mix together until the mixture is frothy, then add into the flour mixture. Mix until smooth.

On a parchment lined baking sheet, spoon the batter into your desired size and sprinkle on the sesame seeds.

Baked for 10-15 minutes.


Monday, September 21, 2009

Zucchini Linguini



It was a pretty busy day. Being a meeting for most of an afternoon, getting errands done and hurrying home to fix dinner. But what do I make? Let's see what goodies I had left from the farmer's market. Grape tomatoes and zucchini. Okay, I could use those. Here's a really easy simple weeknight dinner that would only take 30 minutes.

Chopped up the zucchini and tomatoes and sauteed them. I let the whole mixture simmer to let the juices of the tomato become the sauce of the whole dish. No canned tomatoes needed. Cooked up the rest of the linguini I had left and tossed the whole thing together. Sprinkled some grated parmesan and dug right in.

A simple easy veggie pasta dish that can be made at any day of the week.

Serve 2-3




Zucchini Linguini

3 medium tomatoes - chopped or 1 lb grape tomatoes
2 large zucchini - Sliced or chopped
extra virgin olive oil
2 garlic cloves - chopped
salt
pepper
1/2 grated parmesan cheese
1/2 box linguini

Cooked the pasta in a pot of salt season boiling water. Cook until al dente roughly 8-10 minutes.

Drain the pasta and toss drizzle a little olive oil to keep the pasta from clumping and sticking together. Set aside.

In a skillet, saute the garlic for 30 sec. Toss in the zucchini and saute until cooked through.

Add the tomatoes, including seeds and all. Saute for a minute or two on medium heat until the juices of the tomatoes seep out. Drizzle in a little more olive oil and lower the heat. Bring to a simmer for roughly 5-10 minutes.

Plate the zucchini and pour over the zucchini and tomato sauce. Sprinkle some grated parmesan. Serve warm.




Sunday, September 20, 2009

Noodle World and Pomegranate Tea

Few years ago back in my college days, I used to frequent this little place in Old Town Pasadena called Noodle World. It was a joint that served pretty good food. A mixture of Thai, Vietnamese, Japanese and Chinese, but they're mostly known for their Thai dishes. I would have lunch production meetings there as well as casual "get together"s with friends, even wrap dinners from a long day's shoot. It was like the "go-to" place for me and my little circle of buddies. Oh the good times.

I hadn't been back there in a long time as I'm not around the area as much as I used to. So a couple days ago, I lunch with a couple close friends of mine. I didn't have a clue at the time as to what we wanted to eat and first thing that popped into my head was Noodle World. Being back at the place brought back a ton of memories of yesteryear. Nostalgia at it's best. They've been there for quite a while, so I guess they must be doing something right to have been able to stay open as long as they have.



We arrived there short after the lunch crowds have gone. There have been times when the place has been fully packed. We get shown to out booth and we begin the search for what we want to fill our bellies with. The service is pretty quick there. The wait wasn't long for our food to arrive from when we ordered.

The first two were ordered by my friends.
Spicy Laht Nah 

Rice noodles topped with a choice of ground chicken or beef stir-fried with garlic, chili, vegetables and basil in gravy.


Seafood Noodles


Shrimp, mussels, squid, imitation crab meat, fish ball and fish cake with a choice of rice noodles. I had a taste of them and it was pretty good. Add a hit of Sriracha to the soup and I was good to go.


 Chow Mien

While I ordered once of my favorites. Chow mien with pan-fried crispy noodles. It was a mixture of veggies and chicken with a gravy sauce pour over pan-fried noodles. I usually ordered their duck and rice dish, but I was feeling a bit noodle-y that day.


Thai Iced Tea with Boba

To wash it down I ordered myself a nice refreshing Thia iced Tea with boba (tapioca pearls). Yum!! It was a good lunch. It brought back fond memories and made new ones.

Noodle World
24 West Colorado Boulevard
Old Pasadena, CA 91106
(626)585-5885




I was contacted once again by the awesome folks at POM Wonderful asking if I'd like to sample some of their new pomegranate tea. I couldn't resist the offer.  So a week or two ago, I received a little care package. Inside were four bottles from their new line of pomegranate tea drinks called POMx Tea, the Antioxidant Super Tea. After letting them cool in the fridge for a day, I began my tasting. These are the flavors I had the opportunity to sample.

Light Pomegranate Hibiscus Green POMx Tea
Light Pomegranate Wildberry White POMx Tea

Pomegranate Lychee Green  POMx Tea
Pomegranate Blackberry POMx Tea

There's one other flavor I have yet to try, I think it's a peach flavor. I'll try that one at another time. But I really liked the first two. The light teas. It was very subtle and refreshing. A nice blend of flavors. I had those in one sitting, on separate occasions. The other two I wasn't much of that fan of, but it was still tasty. The lychee and blackberry flavors combined with the pomegranate didn't mesh well with me. Though, that's just my preference. You may like it more than I do, so why not give all the flavors a try? See which one you like. I'd definitely go and buy a bunch of the light teas to stock up my fridge.  Thanks to POM Wonderful for the samples!

Finally, I'd like to give off a special shout out today to Parita of Parita's World. A couple weeks ago she had passed along to me this award called the 360˚ Foodie award. Thanks a bunch!!


Saturday, September 19, 2009

Nutella Rolls



I remember seeing these Pain au Chocolate from La Fuji Mama a couple months back. I love croissants and, of course, you know my love for chocolate. I had a can of Pillsbury crescent rolls in the fridge eagerly waiting for me to use them. I had used another can for those delicious Cheese Rolls. This time around I decided to fill them with some nutella. Warm croissant filled with choco-hazelnut goodness. I'm drooling right now at the thought of it.

This is really easy to make. Cut the crescent dough into 4 or 8 pieces, place a nice dollop of nutella on edge and roll it up. Bake it as directed in the can. Roughly 13-15 minutes.

Just looks at that nutella wanting to burst out of the side there. 

Makes 4 large or 8 thin rolls





Nutella Rolls

Nutella
i can Pillsbury crescent rolls

Preheat your oven to 375˚F

Lay the crescent dough out on a baking and cut them into 4 or 8 rectangles.

Place a nice dollop of nutella at one end and lightly roll them up. Place them seam-side down on an ungreased baking sheet.

Bake for 13-15. Serve warm.


Friday, September 18, 2009

Steamed Ahi Sliders




I was literally staring at this perfectly square piece of fresh sushi grade ahi tuna from the fish vendor at Dry Dock Fish from my farmer's market. I mean literally. And it was staring back at me. I think the tuna and I were having a staring contest. It was calling my name and tempting me to buy it. The beautiful looking half pound piece of tuna. I caved and brought it home. I suck at that game! Even pieces of fish beat me. Dang it! That day, I decided to make some light healthy sliders with these. Though, these aren't my famed ahi burgers. I'll be making those another time. I still had my steamer out from earlier in the week. So I decided on steaming rather than baked, broiled or pan-fried.

I lightly chopped the tuna and mixed in to shallots, garlic and fresh ginger. Of course a tiny seasoning of pepper. Placed it on a cake pan and drizzled some soy sauce right before steaming. Some of the juices of the fish mixed with the soy sauce giving it a a nice 'au jus' that I drizzled over the patty right before serving. It'll soak into the bread making the taste even better. Sprinkled a little bit of shredded cheese and spread some ginger mayo on the bread and I was good to go.

Simple snack/meal that was light and filling and tasted really really good and flavorful. I love tuna.

Makes 4 sliders





Steamed Ahi Sliders

1/2 lb ahi tuna fillet - sushi grade
1/2 small shallot - finely chopped
1 large garlic clove - finely chopped
1 tsp fresh ginger - finely chopped
2 Tbsp soy sauce
pinch of pepper


You choice of bread
shredded cheese (optional)

For my ginger-mayo recipe go here


Carefully mince the ahi tuna with you knife.

Mix in the shallot, garlic, ginger and season with a pinch of pepper.

Prepare your steamer. And heat you choice of bread.

Form into patties and place in an aluminum foil-formed bowl or pie tin or steamer safe dish.  Drizzle the soy sauce evenly among the patties.

Steam for roughly 3-4min. Some of the juices from the fish will seep through, drizzle that over the patty and let it soak into the bread. Put some shredded cheese on top before serving, which is optional.


Thursday, September 17, 2009

Cheesy Crabby Swirls

I still had some crab meat that I eager wanted to make something with and I had a puff pastry sheet I've been wanting to use. I didn't feel like making something sweet with it. Maybe something I can snack on. Think back on those Bell Pepper Swirls, but with crab and minus the bell pepper. Sounds good, right?

I rolled out the dough, sprinkled on some cheese then the crab and tried to roll it as tightly as I can. I say tried as it can be a bit tricky sometimes to roll up the dough without is ripping on you. Then when I cut it all the filling falls out. But I managed to keep them in tact. Phew.

I pressed them lightly to get them in that disc shape. One had subtly exploded in the oven while they backed though. That didn't matter. It was still awesome! I had these as my dinner, but they can be as an appetizer or something to share with others. It's some cheesy crabby goodness

Makes 8-10 swirls depending on thickness.



Cheesy Crabby Swirls
5 oz crab meat
Shredded Cheese
1 puff pastry

Preheat your oven to 357˚F

Roll out the puff pastry on a floured surface and roll it out lightly. Spread the cheese and crab meat on the puff pastry and roll tightly length-wise.

Cut into 8 or 10 rolls and place on a baking sheet lined with parchment paper.

Press down on the swirls to make them into disc shapes.

Bake for 15-20 min.

 
 
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