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Posts Tagged ‘Parmesan cheese’

Caesar Salad DressingCaesar Salad Dressing

My family loves Caesar Salad. I can’t believe I had not made my own Caesar salad dressing all these years. The store bought version was either too salty, or too tangy, or too thick, hardly any anchovy taste…

The dressing is very easy to make, just put everything in food processor and done! This recipe I got from Once Upon A Chef is very simple. Like the author said, “… rich and creamy… It’s not overly garlicky or fishy– it’s just right.” I made some modifications to the recipe but overall still in the loop. The dressing still tastes finger licking GOOD….

Caesar Salad DressingCaesar Salad Dressing

Caesar Salad Dressing (adapted from Once Upon A Chef, yields 1 1/3 cups)

Ingredients:

2 cloves garlic, chopped
5 anchovy strips, roughly cut into pieces
2 tbsps freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce– see note below
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

Method:

Put all ingredients in a food processor, blend until well combined. Keep dressing in a clean glass jar, and use clean spoon to take out dressing each time.

Regina’s Note:

  • Worcestershire sauce: I don’t use it so I don’t have it at home. My substitute is chinese black rice vinegar, which is tangy with a sweetness to it. Regular vinegar will be too tart.
  • Prepare the dressing in advance will bring out the flavor of anchovy later.
  • The more cheese you add the thicker the dressing.
  • The author said dressing will keep for about a week in the fridge, but my dressing was still good until we finished it (3 weeks maybe?). Just use a clean spoon each time when you take dressing out of the glass jar.

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I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder

Method:

  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

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I am not a fan of sandwiches. However, Crab Melt is a different story. The first time I had a crab Melt was on a family road trip north to Oregon. We stopped by a coastal town called Brookings (southern coast of Oregon) to have lunch at a marina that has seafood eateries. The family ordered some Crab Melt’s, fish n chips, grilled oysters and smoked salmon dip (best SS dip!) from two different stores. Everything was so fresh and good, and the whole family falls in love with Crab Melt ever since. Since the trip I have been trying to creat the same flavor of the sandwich that we had in Oregon. After a couple of recipe fine tuning I’m finally happy with the result.

Making Crab Melt is pretty much an easy assembly job. However, qualitied ingredient plays an important role to make it a good eat. Obviously you don’t want to waste Alaska King Crab meat on this sandwich, but please don’t use cheap crab or fake crab meat. Using some random cheese will throw the flavor off… etc. Please check out my note at the bottom for more details. Okay, let’s get started before the crab season is over!

Crab Melt Crab Melt… from the buttery golden crunchy crust, to the generous amount of sweet crab meat and Asiago cheese in the filling, with just enough Mozarrella cheese to bind together. Mmmm… now this IS good eat!

Crab Melt (makes 5 sandwiches)

Ingredients:

1 Dungeness crab– pick out the meat– see note below
3/4 cup freshly shredded Asiago cheese– see note below
1/4 cup freshly shredded Parmesan cheese– see note below
2/3 cup shredded Monterey Jack cheese– see note below
10 big slices French bread– see note below

Butter to spread on bread

Method:

  1. Spread butter on one side of the bread. Lightly brown the bread slices (buttered side face down) on a sauté pan/skillet/griddle. Transfer bread to tray/plates with buttered side face up.
  2. Combine Asiago cheese and Parmesan cheese. Sprinkle generous of cheese mixture on top of the bread, followed by Mozarrella cheese.
  3. Spoon generous amount of crab meat over Mozarrella cheese on 5 slices of the bread ONLY. Microwave all 10 slices about 1 minute until the cheese is slightly melted.
  4. Now find the bread partners– carefully flip over cheese slices over crab meat slices. Butter the top and bottom of the sandwiches, and grill on sauté pan/skillet/griddle until golden brown on both sides. Use a spatula to press down sandwiches to help bind the cheeses together. Serve fresh and hot.

Regina’s Note:

  • Crab meat: I like to use Dungeness crab meat but feel free to use any crab that is meaty and has a sweet taste. It’s best to use fresh crab (aka bought alive). Avoid using crab meat in a can or a tub as those are usually sourced in different country (different water, different taste…). Hand pick crab meta can take some time, but it can be done ahead of time and refrigerated (2-3 days) until ready to use.
  • Asiago/Parmesan cheese: I find the cheese flavor goes very well with crab meat. Gruyere cheese is a good choice too. Because these cheeses taste salty so you don’t need to add salt to crab Melt. Avoid using Cheddar/Fontina/Gouda these sort of cheeses as they are too salty and will over power the delicated mild flavor of crab meat.
  • Monterey Jack cheese: I use this cheese only to bind the sandwich breads together. Don’t use too much Monterey Jack cheese unless you want very cheesy sandwiches. I used to use Mozzarella but I switched to Monterey as it’s more flavorful, thus giving crab melt the buttery and richness taste.
  • French bread: I prefer French bread but you can use any bread you like. Avoid breads that have big air pockets such Ciabatta and Pugliese (fillings will fall out), or baguette (unless you like the chewiness).

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