Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tuscan Style Roasted Italian Sausage And Green Grapes

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Tonight, Tuscany

Sometimes when I home and Steve’s been working on roof tops all day, I know he’s going to real hungry when he gets home. So I like to surprise him with a traditional dish from another country.  Traveling through food is great way to go there, when you can’t afford to really go. Or if you have been the food brings back the memories you had there.  At least that’s what I’m told, because I haven’t been to Italy yet, but I can dream.  I’ve read up on some of the dishes of Tuscany and I found that they use ingredients that I had never thought of putting together. Then I try it out on Steve to get his opinion. This dish that I’m working on, has hot and mild Italian sausage, roasted peppers, onions, baby potatoes, green seedless grapes, and white wine.  I know that sounds weird but when you roast a grape it brings out it’s sweetness. It almost has an apple flavor. For the dish it really works.  Sweet and savory together. I’ll post the  picture and the recipe when it comes out of the oven.

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Crab Cakes With A Remoulade Sauce


Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total: 2 hours 20 minutes
Yields: 12- 15 mini cakes

1 pound of lump or claw crab meat
1/2 red bell pepper chopped fine
1/2 yellow bell pepper chopped fine
2 garlic cloves minced
1 Fresno pepper ( jalapeno is fine) seeded and minced
1/2 red onion chopped fine
1 rib of celery chopped fine
1 tablespoon of kosher salt
1 teaspoon of black pepper
1 tablespoon of Old Bay ( hot sauce is optional as well)
1 tablespoon of Dijon mustard
2 large eggs beaten
1/2 cup of good mayonnaise
3 tablespoons of freshly chopped chives
2 tablespoons of freshly chopped Italian parsley
1 cup of plain bread crumbs
1 tablespoon of unsalted butter and 1 teaspoon of olive oil

Ingredients for frying:
5 tablespoons of butter and 1/4 cup of olive oil

Remoulade Sauce:
1/2 cup of mayonnaise
1 tablespoon whole grain mustard
1 clove grated garlic
juice 1/2 lemon
1 teaspoon Agave nectar
1 teaspoon Sriracha
pinch Kosher salt and black pepper
1 teaspoon of chives for garnish


Heat up the butter and olive oil in a large saute pan. Next, add all the veggies, teaspoon of the salt and a 1/4 teaspoon of the pepper, old bay seasoning and last, add the garlic. Cook, on med-low heat until the veggies are soft, approximately 15-20 minute, then let cool.

In the meantime, in a large bowl,  add the beaten eggs and all the seasonings, mayo, the Dijon mustard, bread crumbs, and all the herbs and mix well.  Now add the bread crumbs and the cooked veggie mixture.

The last item is the crab meat.  Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much.  Cover and chill in the frig for 30 minutes.

Use a small 2 ounce ice cream scoop to measure out the mixture so they are all the same size. Shape into patties and place them on a baking sheet to be refrigerated again for 1 hour to set.

When your ready to fry, heat the butter and olive oil over medium heat, in a large saute pan.  Add the crab cakes in batches so you don’t overcrowd the pan. Cooking time should be about 2-3 minutes per side until they are golden brown.

Remove the crab cakes fro the pan place on a plate lined with paper towel to catch excess oil. Transfer them onto a baking sheet and into an oven at 250 degrees to stay warm while your finished frying the rest.

Remoulade sauce:

In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole grain mustard.  Then add the juice of half a lemon, 1 teaspoon of Agave, ( to balance the acidity), 1 clove of grated garlic, a teaspoon of Sriracha ( add more if you like it really hot) and a pinch of salt and pepper. Whisk all that together and garnish with some chives.

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Crab Rangoon Dip With Won Ton Chips

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I think that everybody loves a Crab Rangoon, they are so delicious! The crab and  cream cheese wrapped up in a deep fried won ton, so yummy!  I’m sure that there are a lot of recipes out there for this, but I think mine is one you’ll really enjoy.

Yields: 2 servings
Prep Time 5 minutes
Cook Time: 30 minutes

1 pound lump crab meat
1-8 ounce bar room temperature cream cheese
1 cup of plain Greek Yogurt
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon lemon zest
juice 1/2 lemon
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons freshly chopped chives (reserve 1 tablespoon for the top)
2 cups of freshly grated Parmigiano-Reggiano cheese (reserve 1/2 cup for the top)
1 cup plain bread crumbs

First, preheat oven to 350 degrees F. In a large bowl, place the cream cheese, plain Greek yogurt.  Add kosher salt, pepper, lemon zest, freshly squeezed lemon, confectioner sugar ( to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon back for the top),  and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup back for the top).

I mix that all together with the cream cheese and yogurt mixture. Lastly I fold in the lump crab meat so it doesn’t break up to much and you still have large pieces running through the dip.Spray non-stick spray in the casserole dish and place the crab mixture in spreading it evenly throughout.

Place the reserved grated cheese on top of the crab mixture, then sprinkle the bread crumbs on top of the grated cheese. Finally,  the reserved chives.  Drizzle the top of this with olive oil so it browns nicely and bake for 30 minutes.  The dip will come out golden brown and bubbly. A note, you can double this easily.

To make the chips, I simply take won ton wrappers and cut them into triangles, spray them on one side with non stick spray, lay them out on a baking sheet, bake at 350 for 3-5 minutes or until golden brown. Serve with crispy won tons.

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