Let's Dish With Linda Lou

Where You Taste The Love

Mini Crab Tacos And Crab Guacamole

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I’m using chives, from My Hanging Herb Garden, for both my Mini Crab Tacos And Crab Guacamole. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

My sister Tina is now taking all my photos and future videos for my blog, I’m so excited!!!

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

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Limes

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife, round cookie-cutter

Ingredients For Crab Mini Tacos:
1 pound jumbo lump crab meat
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 package of round wonton wrappers

Note: If wonton wrappers are square, use a round cookie-cutter to form circles.

Ingredients For Guacamole:
4 avocados, pitted and diced
1/4 cup of red onion finely diced
1 1/2 limes, juiced
1/2 cup of crab mixture for topping
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions For Jumbo Lump Crab Guacamole:
Half and pit all 4 avocados transfer into a large mixing bowl. Add the diced red onion, fresh lime juice, Kosher salt, fresh ground black pepper Using a fork mash the avocados. Do not mash until completely smooth, allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab mixture on top.

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, finely minced red onion, minced Fresno chili, cilantro, lime juice, Kosher salt, and fresh ground black pepper. Gently toss all the ingredients together.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a rimmed baking sheet pan. Spray the rack with non-stick cooking spray. Place the round wonton wrappers over the wire rack (as seen in pictures above, you will have to fold the wrapper over two of the racks) to form a taco shell. Spray the wonton wrappers with non-stick cooking spray.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling. There you have it my Mini Crab Tacos And Crab Guacamole.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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First, I want to set aside the ingredients that will give my soup lots of texture and can also be used as toppings or garnish. I’m going to need thinly sliced cucumbers, using a food Mandolin is the perfect tool for the job. I have some other goodies up my sleeve too!

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Honey Dew Melon And Cucumber Soup

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Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Sea Scallops Two-Ways, Scallop Ceviche, And Scallop Gratin

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Every now and then I look back at a few of my past recipes and maybe give them a face-lift. I decided to do that here with the beautiful sea scallops.

Making two completely different dishes using this one ingredient. If you remember, my original Sea Scallop Gratin was made as an entrée. As delicious as that dish was, I wanted to tweak it slightly. This time both of my scallop dishes are appetizers, Sea Scallops Two Ways, Scallop Ceviche, And scallop Gratin.

They’re delicious, great for entertaining, and simple to make. The Ceviche is a gluten-free dish. If you choose to use a gluten-free Panko, the gratin can be too. The specific change I wanted to make is in how I used the topping for this gratin. In my original recipe, the topping totally covered the top of the scallops. Even though the topping is an essential part of this dish, I wanted the scallops to peek through a bit more, allowing them to caramelize on the top. It’s really about the balance between the topping and the scallops themselves.

Anyway, let’s talk about my fresh mango and cucumber ceviche. I’m putting my spin on a Peruvian style Ceviche. They have these large popcorn kernels in Peru that you just can’t seem to get here. I just bought some corn nuts! You’ve seen those salty large corn kernels they sell in convenience stores. I just sprinkle of few on top of each serving. This gives the Ceviche great texture and crunch.

For more of my recipe videos, search Always Home Cooked on YouTube.

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When you’re ready to work with sea scallops,  there is a side-muscle on each scallop that needs to be removed. You don’t want to eat it. The pictures above help to illustrate what I mean. You also want to always pat the scallops dry using a paper towel to remove any excess moisture before continuing on with your recipes.

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Marinating seafood in citrus is very common in Latin cuisine and a great way to experience fresh scallops. If you decide to make these two appetizers, start with the Ceviche. You need to get the scallops cleaned and quartered, and submerged, into the citrus marinade.

My Scallop Gratin is just as easy to make. I’ve made some slight changes from my original recipe. I found less to be more in the final presentation of the Scallop Gratin.

It doesn’t matter if you’re making them as a main course, using larger gratin dishes, or as an appetizer using smaller ones. The method is still the same. This time I’m not completely covering the scallops with the topping. I’m letting the scallops peek through the topping allowing them to caramelize. The balance between the two works.

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Scallop Gratin:
Prep Time: 10 to 15 minutes
Cook Time: 10 to 13 minutes
Total Time: 28 minutes
Yields: 6 servings
Equipment: 2 rimmed baking sheets pans, 6 small grain dishes

Note: Finely diced red onion or a finely diced shallot, either work perfectly in my Sea Scallop Gratin recipe.

Ingredients:
1 pound of cleaned, dried, and quartered sea scallops
6 tablespoons of dry white wine
6 large garlic cloves, minced
2 shallots, finely minced (substitute 1/2 red onion, finely minced)
1 teaspoon of red pepper flakes, optional
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped
3 tablespoons of basil leaves, finely chopped
2 lemons, 1 lemon zested, 1 lemon cut into 6 wedges
2 tablespoons of fresh lemon juice
2 tablespoons of Pernod (anise-flavored liqueur)
2 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 1/2 heaping cups of Panko (or gluten-free Panko) bread crumbs
6 tablespoons of olive oil

Direction s:
Preheat oven
to 425-degrees F.
Take 6 small gratin dishes, place on two baking sheets. Equally divided a pound of the cleaned, dried, and quartered scallops into each dish. Next, add one tablespoon of dry white wine to each of the dishes.

In a large bowl, add one stick of softened unsalted butter. To the softened butter add minced garlic, finely minced red onion (or minced shallots), red pepper flakes (optional), fresh finely chopped Italian flat-leaf parsley, finely chopped basil, lemon zest, fresh lemon juice, Pernod (anise-flavored liqueur), Kosher salt, black pepper, Panko (or gluten-free Panko) breadcrumbs, and olive oil. Mix all these ingredients together to make the topping.

Using a spoon, equally, divide the topping between the six gratin dishes. Do not completely cover the scallops. This will allow the scallops to caramelize on top.

Cook for 10 to 13 minutes. As soon as they come out of the oven, squeeze a wedge of fresh lemon juice over each one of the Scallop Gratins and serve immediately.

Scallop Ceviche:
Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 3 1/2 to 4 hours
Total Time: 4 hours 15 minutes

Ingredients:
1/2 pound of Sea Scallops, quartered
5 limes, juiced
1/2 a red onion, finely diced
1 Fresno chili, seeded and diced (substitute jalapeno)
1/2 an English (hothouse) cucumber, diced and seeded
2 fresh mangos, diced
2 avocados, sliced
1/2 cup of red bell pepper, finely diced
1/2 cup of yellow bell pepper, finely diced
1/2 cup of orange bell pepper, finely diced
1/2 tablespoon olive oil
1/8 teaspoon Kosher salt
3 to 4 fresh cilantro leaves per glass
Corn nuts to garnish. 4 to 5 corn nuts per glass

Directions:
First, place the quartered scallops in a bowl (that has a lid to fit). Add the diced bell peppers, onions, jalapeno, Kosher salt, olive oil, and fresh lime juice to the bowl. Stir all the ingredients together. Make sure all the ingredients are submerged in the lime juice. Place the lid on and refrigerate for 3 1/2 to 4 hours. Every half hour goes in a stir the ingredients. Then press all the ingredients down into the lime juice so they’re completely submerged.  When the scallops are completely opaque in color, they are ready.

At this point, slice the avocado spritzing them with a little lime juice so they stay bright green. Next, dice the mango and cucumber. Have 4 glasses or whatever you choose to serve your ceviche in ready.  Take the Ceviche out of the frig. Using a spoon, place an equal amount of the scallops with the diced bell peppers, jalapenos, and onions in each glass.

Add to each one equally, the diced mango, and cucumber. Garnish with avocado, cilantro leaves, and corn nuts. Place the glasses on a sheet tray and refrigerate until ready to serve.

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