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Green Chile Crab Cakes with Horseradish Sauce

Easy crab cakes with roasted green chile and horseradish sauce | mjskitchen.com

 

Crab cakes are one of those foods that can range in texture from a dry, crumbly cake of mostly bread crumbs to a very soft mass of mayonnaise and crab meat – and I think I’ve had them all. Even though I make crab cakes at home, I still order them if they are on the menu because I love crab cakes! I was so disappointed with some cakes that I ordered the other night (they were the soft mass I referred to) that I had to come home and make mine just as a reminder of how good crab cakes could be.

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Hash Brown Cakes with Andouille Sausage

Hash Brown Cakes with Andouille sausage and red chile pepper flakes. mjskitchen.com

 

There are potato cakes and then there are hash brown cakes.  Hash brown cakes are made with grated, uncooked potatoes, where as potato cakes are made with mashed potatoes.  My preference – hash brown cakes – any day of the week.  The Hash Brown Cakes that I’m dishing up today have it all.  They have andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake all the way from Turkey.  Serve these cakes with a vegetable side, some pinto beans or top with a fried egg for a complete meal.  See the Kitchen Notes for more side suggestions.

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Lemon Garlic Asparagus

Asparagus Salad with a Preserved lemon Garlic Salad dressing mjskitchen.com @MJsKitchen

 

Asparagus – what a glorious vegetable!!  Of all the spring vegetables, I have to say it’s my favorite.  Last year, I shared Simply Asparagus,  which is just that – steamed asparagus tossed with a touch of fat and seasoned with salt, pepper and an herb.  This year, I’m sharing my Lemon Garlic Asparagus which makes a delicious cold salad, hot side, or party platter.  As with many asparagus recipes, you can whip this one up in less than 20 minutes.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
 
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30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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Antipasto Style Hors d’oeuvres

An easy antipasto can be made using a lot of what you already have in the pantry and refrigerator. mjskitchen.com

 

The other day I was going through the first recipe book that I started back in the 80′s and found this recipe for an antipasto type hors d’oeuvre.  I remembered making it all of the time for dinner parties and summer backyard parties and it was always a big hit; therefore, I decided to bring it back.  These Antipasto Style Hors d’oeuvres can be served as an antipasto (the first course of a formal meal) or as hors d’oeuvres for a stand-up party.  It has a lot of delicious little bites that can be enjoyed by meat eaters, vegetarians and even vegans.  Just keep the meat and the cheese out of the marinated vegetables and off to the side or even on another plate. That way every one can enjoy them.

What makes this dish special is the dressing. It’s pack with herb deliciousness!  If you have tarragon vinegar, this is a great use for it.  At the house that we lived in during the 80′s I had an tarragon bed with plants 4 feet tall!  Needless to say, I made A LOT of herb vinegar. Hopefully, I’ll be able to make some this summer if my tarragon does well.  If you don’t have tarragon vinegar, white wine vinegar is a nice substitute.
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Orange and Cabbage Slaw

A quick and easy slaw made with oranges, cabbage and a simple vinaigrette mjskitchen.com

 

Quality citrus is abundant right now, so time for another delightful citrus salad.  In previous years I have brought you a Sweet and Spicy Citrus Salad and a Citrus Salad with Toasted Seeds and Maple Dressing. This year I’m serving up this Cabbage and Orange Slaw, a easy little salad that can be thrown together in about 15 minutes and served as a side to just about any entree’. It’s especially good with spicy dishes.  We’ve been eating it as a side to Red Chile Chicken Tamales and Red Chile Enchiladas.  The oranges serve as a sweet, cooling mechanism for the spicy chile.  It works much better than the standard New Mexico side of lettuce and tomatoes.

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Red Chile Chicken Tamales

This red chile chicken tamale is a non-traditional tamale that is easy to make and is just as tasty as a traditionally made tamale. mjskitchen.com

 

In New Mexico, making tamales is a holiday tradition where families and friends gather in the kitchen and spend the day cooking, assembling and steaming dozens upon dozen of tamales. It’s a great tradition with a delicious outcome.  There’s really nothing better than a tamale right out of the steamer. So in keeping with tradition, Bobby and I made two different types of tamales for the holidays this year – Corn, Mushroom and Green Chile and these Red Chile Chicken Tamales.

The tamales we make are not the traditional tamales where the masa is made with lard then layered with a pork filling onto a corn husk.  If you saw my corn, mushroom and green chile tamales from last year you may remember that I replace the lard with canola oil and instead of layering the masa and the filling, I mix them together, making the assembly process A LOT easier and faster.  As a friend of mine said “It all comes together in the mouth anyway.” :)

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Butternut Squash Soup with Apples and Red Chile

A mildly spicy soup with butternut squash, apples and red chile powder

 

It used to be that I loved the onset of cooler weather, and winters – I relished them!  Cross-country skiing in the winter, especially under a full moon was pure joy and COLD.  Now, just thinking about it makes me shiver.  The only thing I relish about cold weather now a days are comfort foods, afternoon Chai lattes, my winter blankets, and hot soups.  This Butternut Squash Soup with Apples and Red Chile is one of my favorites and just screams FALL and cold nights. It’s hot, it’s spicy, it’s a touch sweet (determined by the sweetness of the apples), it’s savory, and it’s hearty.  It’s a great soup to serve in a cup and sit by a warm fire.

For this butternut squash soup I used the same process that I used with my Calabacitas Chowder – created a soup base with puréed squash.  It’s a thinner purée than most butternut squash soups, because this isn’t a traditional butternut soup.  This soup uses a generous amount of diced onion and apple, some finely grated cheese and select toppings to create a crunchy, cheesy, comforting dish.  For a little kick, I added some red chile powder, but you already knew that.

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