Let's Dish With Linda Lou

Where You Taste The Love

Table Centerpieces For All Occasions

Artisinal Bread Basket

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Fall Centerpiece (2)

Sidetable Centerpiece.jpg

Christmas Centerpiece

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Table Centerpiece

Above are a few centerpieces I’ve made, recently and in the past, for the different holiday seasons.

I always need to “Bring It” whenever I’m asked to cater an event. I believe the centerpiece should always be what grabs your attention when entering any room.  At this wedding reception, for friends of mine, the fruit skewers coming out of the pineapples were the show stopper at this event. I like to keep it casual and simple with small votive candles and big platters of finger food. The idea is for everyone to have a great time.

Citrus With Fennel Fronds Centerpiece

Buffet Centerpiece

Mini Mascarpone PastriesMy mini Mascarpone cheese-filled pastries with fresh berries and a dusting of powdered sugar. This “Hello Kitty” themed baby shower was a hit with the new mother and her guests.

Next, are some pictures of another event I did. This was a 50th birthday party.

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Katie’s husband’s 50th birthday party had to be one he’d never forget. We pulled out all the stops for this one.

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Crab Cakes With Remoulade Sauce

Crab Cakes (6)

My Crab Cakes With Remoulade Sauce is a great way to show off your cooking skills to family and friends. I like to serve them over a bed of baby arugula dressed lightly with fresh lemon juice, a sprinkling of Kosher salt, fresh ground black pepper, and a garnish of lemon slices.

When I’m having a party, I like to serve my Crab Cakes Over my Guacamole, Chunky Style as an appetizer. I’ll only serve one Crab Cake on the plate instead of my full entrèe portion of three cakes with a side of Remoulade Sauce.

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Arugula

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Crab Cakes (2)

Crab Cakes (3)

Crab Cakes (5)

Cilantro

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Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total: 2 hours 20 minutes
Yields: 12 standard size crab cakes (2.25-ounce scoop)
Equipment: cookie-dough scoop, 2 rimmed baking sheet pans, 1 (12-inch) non-stick sautè pan

Ingredients:
1 pound of lump crab meat, check for pieces of shell
2 tablespoons of olive oil
1 tablespoon of butter, unsalted
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
2 garlic cloves, minced
1 Fresno chili pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, finely diced
1 rib of celery, finely diced
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
2 teaspoons of Old Bay seasoning
1 tablespoon of Dijon mustard
2 large eggs, lightly beaten
1/2 cup of good mayonnaise
3 tablespoons of fresh chives, minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 cup of plain Panko breadcrumbs, processed fine

Garnish Choices:
Lemon slices and/or wedges
Arugula
Guacamole
Cilantro

Butter And Oil For Frying:
5 tablespoons of butter, unsalted
10 tablespoons of olive oil

Ingredients For Remoulade Sauce:
1/2 cup of good mayonnaise
1 tablespoon whole grain mustard
1 garlic clove, freshly grated
1/2 lemon, juiced
1 teaspoon Agave nectar
1 teaspoon Sriracha
pinch Kosher salt and black pepper to taste
1 teaspoon of chives for garnish

Directions:
To start, place 1 cup of Panko breadcrumbs into a food processor. Pulse until the breadcrumbs become finer in texture.

Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a large sautè pan. Add all the diced vegetables, minced Fresno chili, and garlic, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon of Old Bay. Over medium-low heat, cook, stirring occasionally, until the veggies soften, approximately 15 to 20 minutes. Set aside to cool.

In the meantime, in a large bowl,  add the beaten eggs, 1 teaspoon of Old Bay, mayonnaise, Dijon mustard, breadcrumbs, and fresh herbs, mix well.  Next, add the cooled vegetable mixture to the breadcrumb mixture, stir to combine.

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 refrigerator for 30 minutes.

Use a cookie dough scoop to measure out the mixture so they’re all the same size. Shape into patties and place them on a rimmed baking sheet pan. Transfer again to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
When you’re ready to fry, place a large sauté pan over medium heat. Melt 1 tablespoon of butter with 2 tablespoons of olive oil. Add 4 crab cakes to the pan, cook for about 2 to 3 minutes per side or until golden brown.

Tip: Do not overcrowd the pan.

Transfer the crab cakes from the pan to a plate lined with a paper towel to catch any excess oil. Transfer them onto a baking sheet and into the oven to stay warm while you finish frying the rest of the crab cakes.

Directions For 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 freshly grated garlic, 1 teaspoon of Sriracha (add more if you like it really hot), and a pinch of Kosher salt and fresh ground black pepper. Whisk all that together and garnish with chives.

Serving suggestions:
1). Lay the Crab Cakes over a bed of arugula, garnish with lemon slices. Serve with a side of Remoulade Sauce.
2). Lay a hot Crab Cake on top of a dollop of cool Guacamole, Chunky Style.
3). 
Garnish with a sprig of fresh Italian flat-leaf parsley.

Guacamole Three Ways

Salmon Cakes With A Chive-Dill Aioli

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