Free!! TubaChristmas
at ThanksGiving Square 1627 Pacific Avenue, Dallas. A group of more than 175 Tuba, Sousaphone,
Euphonium and Baritone Players come together to present this free Annual
Holiday Concert. You can get more info
at www.stephenshoop.com
The Dallas Comedy House will be having their open mic
tonight at about 8 and its free. 2645
Commerce St. Dallas.
Here are a couple recipes for delicious (and moderately healthy) Holiday snacks to
have around the house just in case you stay in..
Texas Caviar
·
1 (15-oz.) can black beans,
drained and rinsed
·
1 (15-oz.) can black-eyed peas,
drained and rinsed
·
1 (15 1/4-oz.) can corn, drained
·
1 (16-oz.) jar salsa
·
Garnish: chopped fresh cilantro
Stir together all ingredients except
cilantro; pour into airtight container. Refrigerate several hours before
serving. Garnish, if desired.
Serve with Tortilla Chips.
Crab Cakes
Makes 6 crab cakes,
enough to serve 3 adults as a main course
Ingredients
1
large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil
Directions
1. Line a baking
sheet with aluminum foil.
2. Combine the egg,
mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley
in a large bowl and mix well. Add the crab meat (be sure to check the meat
for any hard and sharp cartilage) and panko; gently fold mixture together until
just combined, being careful not to shred the crab meat. Shape into 6 crab
cakes (about ½ cup each) and place on prepared baking sheet. Cover and
refrigerate for at least 1 hour.
3. Preheat a large
nonstick pan to medium heat and coat with canola oil. When oil is hot, place
crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be
careful as oil may splatter. Serve immediately with tartar sauce or a squeeze
of lemon.
*If you can only find jumbo lump crab meat, you may need to
break the pieces up a bit. If the clumps are too large, the crab cakes won’t
hold together well.
Quick Tartar Sauce
Ingredients
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions
Mix all ingredients
together in a small bowl. Cover and chill until ready to serve.
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