Ingredients:
16 oz crabmeat
2 eggs beaten
4 T Mayonnaise
1 t Old Bay spice
1/3 t cayenne pepper
1 1/3 t yellow mustard
2/3 C crushed crackers (low salt ones are best)
2 T chopped parsley
1/2 red pepper, chopped
Mix all ingredients except crabmeat.
Gently blend in crabmeat.
Form into cakes.
Cover loosely with wax paper and refrigerate for at least 1 hr before cooking.
Pan fry in hot oil 4-5 mins or until golden brown.
Makes 6-8 cakes.
Ingredients
3 roasted large red peppers, whole (from a jar or roasted yourself – 33 oz jar will make
1 1/2 recipes)
2/3 cup of pita breadcrumbs (from toasted crunchy pita bread – cut pita bread in 1/2, separate leaves, bake 200 deg, 10 min) or Panko bread crumbs
1 C walnut, roasted (225 deg 20-25 min)
2 – 4 large garlic cloves
1/2 t salt (to taste)
1 1/2 – 2 T fresh lemon juice
2 – 4 T olive oil
2-3 T pomegranate molasses
1/2 – 1 t ground cumin
1/2 t red pepper flakes (optional, to taste)
Directions
Grind walnuts in a food processor, then combine all other ingredients, except olive oil, and process till consistency of a grainy spread or dip.
Scrape down the sides of the bowl.
With processor running, add the olive oil slowly, and blend until the oil is incorporated.
Taste for additional seasonings.
Serve with pita bread, raw vegetables or spread on crusty toasted bread.
Make a day ahead to let the flavors blend and intensify overnight.
Freezes well. After defrosting, stir in a little olive oil to give it a fresh orange red sheen.
(about 2 Cups)
Ingredients:
4-5 lb brisket
1 can (14.5 oz) beef broth, low salt, MSG free
1/2 cup of fairly dry wine (I use leftover red or white)
2 med onions , sliced
5 cloves of garlic, sliced
2 T veg oil
1/4 t paprika*
1/8 t cayenne pepper*
1/8 t dried leaf oregano*
1/8 t dried thyme*
(Can replace these 4 * items with 1 t of Emeril’s Original Essence)
1/2 t ground black papper
1/2 t onion powder
1/2 t garlic powder
1/2 C ketchup
1/2 C chili sauce
1 T brown sugar
Directions:
Preheat oven to 500 degrees.
Place brisket in a baking dish or casserole (just a little bigger than the meat. I think a dutch oven would work great) and bake till brown on top (about 5 min). Remove from oven, turn brisket over and return to oven until brown on second side (another 3-5 min).
Reduce temp to 350 degrees.
Add enough beef stock to come up to 1″ on sides. Add wine too. Cover with the dish cover or heavy foil and bake 1/2 hr, turn meat over and bake another 1/2 hr.
While brisket is cooking, saute the onions and garlic with the oil over medium heat, until caramelized, (about 20 min). Set aside.
Combine all the remaining ingredients and set aside.
Remove brisket from oven after 1 hr, and add the liquid mixture. Combine all the remaining ingredients and add to the dish, moving meat around to mix the liquids. Add the onions/garlic.
Cover and continue to bake another 1 1/2 -21/2 hours, or until tender but not falling apart.
To serve, slice about 1/4 inch thick, against the grain. Strain the gravy and pour over sliced brisket.
(Brisket is even better if made a day in advance. Slice the meat and soak in the gravy.)
Mama Huang's Cookbook 