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Jazzy Jae Crab Cakes1lb backfin crab meat1 small-med loaf French bread 1/2 cup chopped green onions 1 teaspoon or a little more lemon zest 1/4 teaspoon red pepper 1 1/2 tablespoon Hellman's mayonnaise 1 tablespoon olive oil Salt and lemon pepper to taste In large bowl...take bread and cut open. Pull pieces of the "inside" of the bread out with your hand and place in bowl until all used. Discard the outer layer. Add all the other ingredients except the olive oil and mix well. Form crab cake patties. In sauce heat the olive oil and cook crab cakes until golden brown on each side. About 4-5 minutes each. Serve. Jazzy Jae Curried Sweet Potato Soup1 tablespoon butter or olive oil˝ cup chopped onions 11/2 teaspoon curry powder ˝ teaspoon red pepper 2 pounds sweet potatoes cup into pieces 1 apple…peeled and chopped 3 cups chicken broth ˝ cup heavy cream 1/4 teaspoon nutmeg 1 teaspoon brown sugar ˝ teaspoon garlic powder Salt and pepper to taste Saute onions and curry in butter or olive oil for about 5-10 minutes. Add sweet potatoes, apple and broth. Simmer for about 20-30 minutes on med heat until potatoes and apple become somewhat tender. When done pour mixture through a strainer saving the juice. Add potato mixture to food processor or blender and add some of the juice. Puree mixture until smooth. Add a little more juice if not smooth. Return mixture to pan and add the cream, red pepper, brown sugar, nutmeg, garlic powder and salt and pepper to taste. Stir and simmer on low heat for about 5-10 minutes longer. Serve. Jazzy Jazz Pear/Spinach Salad with Feta Cheese2 OZ thinly sliced Pancetta - chopped1/2 cup Feta Cheese 1 tablespoon olive oil 2 firm ripe pears -diced Bag of organic baby spinach Heat olive oil in sauce pan...chop up pancetta and cook until slightly brown and crispy. Transfer to paper towel to drain and cool. In bowl put the spinach, pancetta, diced pears and cheese. Mix and serve with dressing of choice over salad. Jazzy Jae Potatoes A Gratin4 potatoessalt and pepper 1 cup heavy cream 1 cup whole milk 1/2 onion powder 3 tablespoons butter...softened 1 tablespoon garlic powder 2 cups finely grated Parmigiano-Reggiano cheese Preheat oven to 350 - peel and cut potatoes in 1/8 inch slices. Sprinkle with salt, pepper and garlic and onion powders between layers. Stir together cream and milk. In baking dish...put some of the butter and about 1/3 of the cream mixture in the dish. Layer the potatoes...1 pile per layer....spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter. Bake uncovered...until potatoes are very tender and top is browned a bit...about an 1 1/2 hours. Let cool about 10 minutes and serve. Jazzy Jae's Garlic/lime/butter Shrimp1lb shrimp - deveined3 tablespoons butter 1 tablespoon lime juice 4 cloves garlic finely minced 1/2 cup green onions chopped or chives 1 1/2 tablespoon olive oil Season shrimp with salt and pepper. In sauce pan heat oil. Cook shrimp for about five minutes till done. Remove from heat and keep warm. In same sauce pan melt butter. Add the onion and cook for two minutes. Add the garlic and cook another minute. Add the lime juice. Stir. To serve...pour sauce over shrimp. Jae Sinnett |
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