For my crab cakes with Mango salsa you'll need:
For crab cakes-
- 1 pound crab meat (you don't have to get the expensive kind. canned ones will do fine)
- 1/3 cup crushed crackers or bread crumbs
- 2 green onions finely chopped
- 1/4 cup green bell peppers
- 1/4 cup red bell peppers
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard (optional)
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
For the mango salsa-
- 1 mango, peeled and diced
- 1/4 cup finely chopped poblano peppers
- 1/4 cup " " red bell peppers
- 1/4 cup " " red onion
- 1 1/2 tsp minced garlic
- 1/2 cup rice wine vinegar (OR you can use about 1/4 cup red wine and 1/4 cup reg. rice vinegar)
- a little bit of chopped cilantro and salt to taste
Now, if you don't like grits, PLEASE PLEASE PLEASE try these, they are to die for! I promise you'll like them regardless of your feelings about grits! They are divine!
You'll need:
2 quart chicken stock
1/2 cup heavy cream
1 cups Dixie Lily grits
4 tbsp of butter
1 (8oz)can creamed corn
1/4 pound shredded smoked Gouda cheese
1/2 cup heavy cream
1 cups Dixie Lily grits
4 tbsp of butter
1 (8oz)can creamed corn
1/4 pound shredded smoked Gouda cheese
Boil the chicken stock in a large pot. Mix in the grits and stir A LOT!!! Reduce it to a simmer and cook for 40 minutes, stirring occasionally. Add the cream, then butter and creamed corn and stir it until it's all together. Gradually stir in the cheese until it's all nicely blended. And enjoy one of the South's best dish!
I will post the green tomato and onion au gratin soon :)
No comments:
Post a Comment