Crab Cakes With Jalapeno Mayonnaise

Serve this sauce on the side

Jalapeno Mayonnaise

4 jalapeno chilies, seeded and minced

1 clove garlic, minced

1 egg yolk

2 tablespoons lime juice

½ teaspoon salt

1/2 cup olive oil

Place chilies in a blender, or a food processor, combine chilies, garlic, egg yolk, lime juice and ½ teaspoon salt. Whirl until smoothly blended.  With blender running slowly add the olive oil and blend until thick and creamy.

Crab Cakes

1 1/2  pounds crab meat

1 cup fine bread crumbs, dry

1/4 cup chopped green onions

1/4 cup chopped parsley

1 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

1/2 cup mayonnaise

1 egg

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup panko bread crumbs

1/2 cup olive or vegetable oil

Mix all ingredients, except last two, together and form into patties, about 6 to 8. Roll crab patties in panko bread crumbs and fry in oil about 5 to 10 minutes, or until lightly browned on each side.


Spicy Seasoned Butter

1/2 cup butter

1 clove finely minced garlic

1/2 teaspoon cayenne pepper

2 tablespoons lemon juice

2 tablespoons finely minced parsley


Soften butter in a microwave on defrost until very soft and mix all the rest of the ingredients. Allow butter to set back up and the flavors to blend before using, about 2 hours.


Melt over fish, chicken, steaks or fresh steamed vegetables for a quick blast of flavor.


Servings: 4 to 6

Swedish Meatballs

Swedish Meatballs

1/2 pound ground beef

1/2 pound ground pork

1 1/2  cups milk

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon allspice

1/4 cup chopped onion

1/3 cup  oil

2 tablespoons flour

1 cup beef broth

1/4 cup cream, or milk

salt and pepper to taste

Soak crumbs in 1 cup of the milk in a mixing bowl for 15 minutes. Mix in meat. Then mix in egg, seasonings and the rest of the milk. Sauté onion in the oil. remove, drain and mix into the ground meat mixture. Measure mixture into 2 tablespoon portions onto waxed paper, then shape the portions into meatballs. Heat the oil again and add the meatballs and fry until cooked through, shaking the pan and turning the meatballs to brown uniformly on all sides. Cook in more than one batch if needed to avoid overcrowding in the pan. Remove meatballs and keep warm on a serving platter. Blend flour into the oil until well blended and then stir in broth and cook slowly, stirring constantly, until gravy in thickened. Add cream, or milk, and salt and pepper to taste. Pour  a little sauce over the meatballs and serve the rest in a bowl to accompany the meatballs and a bowl of hot buttered boiled noodles.


Servings: 6

Yield: 6 servings

Calories 435


Oregon Filbert Cookies

Oregon Filbert Squares

This recipe has been one of my favorite cookies since I was a kid. I got the recipe from my mother 40 years ago and I don’t know where she got it. At my house in Oregon we always used to have filbert trees in our back yard, when I first heard of hazelnuts I wondered what they were until I had some and found out a filbert is a hazelnut. These soft and tasty cookies are still one of my favorites!

1 cup butter, softened
1 cup sugar
1 egg, seperated
2 cups flour
1 teaspoon cardamom
1 cup chopped filberts

Cream butter and sugar together and beat in egg yolk. Sift flour and sir in cardamom. Blend dry ingredients into butter mixture. Spread dough into 15 x10 x 1 inch pan. Press dough with your hands or a pastry knife to make smooth. Beat egg white and brush on top of dough. Sprinkle filberts on top and press in. Bake at 275 degrees for one hour. While hot cut into 1 1/2 inch squares.

Servings: 70
Yield: 70 squares

Oven Temperature: 275°F

Cooking Time: 1 hour

Amount Per Serving
Calories 60


There wasn’t much in this episode that is unexpected but I have got to say that I didn’t see most of it coming. No surprise Don ran away from his trouble at the start of the episode by going to the local bar and drinking. The unexpected was his getting in a fight and thrown in jail, he usually avoids these kinds of confrontations; obviously his brain had a different agenda for Don as we find out as the episode unfolds. Pete’s mother drowning, and possibly getting murdered, is also not necessarily a shock but once again I didn’t see it coming but it might be a rather fortuitous turn of events as it turns out for Pete. It gets rid of the problem of his having to take care of his mother and allows him to get a new start in a new city, the second of two cities he was talking about moving to as a result of his “good” buddy Bob. Then there is Peggy and Ted, I expected what happened to the two of them and I can’t say I was totally surprised that Ted chose to stay with his wife as his future with Peggy is less than promising, and his wanting to get out of town with his family was a smart choice. It was pretty big of normally self-centered Don to let Ted go save his marriage in California since he had his heart, and Megan’s, set on it. Though he may have also wanted to get her away from him and this solution took care of that without it being his fault. I don’t see that Roger’s daughter has a lot of room to be mad at Roger since she hasn’t seemed to have a lot of use for her father in her life though there may be good reason for that not knowing anything about how much he was there for her when she was growing up. I did find the scene at the end with Joan, Bob and Roger kind of odd, it was nice to see Joan allow Roger to start to have a relationship with his son but more than a little weird for odd Bob to be there. It’s not because I thought that he was gay although he may be, because I think he just came on to Pete to try and get ahead at the firm, but even though Joan is most likely unaware of Bob’s set up of Pete at Chevy to make him look like the clueless car guy that he is but Joan of all people should be able to pick up on subtle male signals. Then again maybe she is picking up on them and finds Bob non-threatening and is using him as a pawn in a game she might be playing. Roger is reacting to Bob as a threat because Joan has let Bob be a part of the family that he longs to be involved in. Joan may be the one person who might actually see Bob for the slimy ambitious worm that I think he probably really is, I don’t see him as being anything but what we have seen at face value. He is a dishonest manipulator who will do anything to get where he wants, oh, I guess that means he fists right in with everyone else! Don should have seen his getting asked to take some time off coming, can he really think he is so irreplaceable when he manages to be late, AWOL, or inappropriate at so many of the meetings with clients? Nobody is that good and especially in this advertising firm which has so many people that are capable of doing each other’s jobs and seem to be able to change accounts easily when things go sour for one person, like Pete taking over when Ken gets shot in the face by Chevy for one of many examples of admen changing clients in midstream. I thought it was a very humble and human touch to have Don take his children to see where he grew up and I think he might get a little of his daughter back by his allowing her to see some of his soft underbelly. The first episode of the new season has a lot of expectations to live up to with all of this action in the last episode of the season. I have to say though that I really find the constant wishy washy changing one’s mind 3 times in an episode without ever acknowledging it to be a little disconcerting. I mean first Pete is moving to Detroit, then he if moving to California, I know why he changed but why doesn’t anyone else want to know why? Then there is the “who gets to go to California” contest, first Stan offers to go to Don and Don tells him it is crappy job, then Don decides he wants it, then Ted tells Peggy they will take it so they can be together, then Ted tells Don he wants it so he can take his family there and save his marriage. Why doesn’t someone ever call anyone on all the mind changing that goes on every episode?




This is my favorite paella recipe that I got from my favorite teacher in high school. His name was Charles Stern and he taught Spanish at Springfield High School in 1974. He had our Spanish class get together one evening with our parents and he gave us all several recipes and assigned each of us to bring different ingredients to the after school gathering and when we all showed up with our parents he had us learn how to cook several Spanish recipes that his mother had made for him He wanted us to experience some of the food culture that went with the language we were learning to speak. It was a lot of fun and the recipe for Paella is still one of my favorites. It is easy and very good. I have visited Mexico 6 times and Spain once so I got to practice my Spanish and eat authentic Paella!


1 chicken – (3 lbs), cut in pieces, and skin removed

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 cup olive oil

1 onion chopped

3 cloves  garlic minced

1 red or green bell pepper seeded and chopped

1 can stewed tomatoes

2 bay leaves

1/4 pound ham, smoked (1/2″ cubes)

2 cups rice

3 cups  water

1/2 pound chorizo sausage, sliced

1/2 pound raw shrimp

1 cup peas

1 tablespoon lemon juice

1/2 teaspoon saffron

1/2 cup  artichoke hearts, drained and chopped

3 tablespoons pimientos chopped

In a large cast iron skillet heat the olive oil. Add the chicken, season it with salt and cook for about 10 minutes and ten add the onions, garlic and peppers, red or green. Cook another 5 minutes. Then add the tomatoes, bay leaves and ham. Continue cooking over low heat for a another 10 minutes. When the ingredients become reddish slowly add the rice stir until the rice becomes pinkish, about 10 minutes. Add the water and stir well and continue to simmer over low heat another 15 minutes. Then as the rice starts to swell up stir in all of the remaining ingredients except for the artichoke hearts and pimentos. Turn the heat up to medium and cover the pan and continue to cook the dish until the liquid is absorbed, about 20 minutes. Strategically place the artichoke hearts and pimentos on top of the dish, cover for about 5 minutes and serve.


Servings: 8


Calories 450

Smoky Cheese Grits (or Polenta)

Polenta may be substituted for the corn meal and or grits if desired. I like to use the Sriracha hot sauce in this dish but you can use whatever type of hot sauce you prefer and adjust the amount for your palette. Almost any cheese you like can be used in this dish, Gouda, cheddar and jack cheese are my personal favorites. If you use smoky cheese you may not want to ad the liquid smoke. Cheese grits are a great alternative to breakfast potatoes and go very well with fish and barbecued meat.

Smoky Cheese Grits

1/3 cup yellow corn meal

1/3 cup quick cooking grits

1 cube Chicken bouillon; instant

1 cube  beef-flavor instant bouillon

1/8 cup hot pepper sauce

2 cups water

1 cup grated Cheddar or Monterrey Jack cheese

1 teaspoon liquid smoke flavoring


1. Place water in a saucepan and add the cornmeal, grits, boullion cubes and hot pepper sauce. Turn heat to medium high and when the mixture starts to simmer reduce heat to medium low, cover  and cook for about 15 to 20 minutes until the dish is thick and bubbly. Turn off the heart and stir in the cheese and liquid smoke. Taste and adjust hot sauce to desired hotness. May be made ahead and reheated in the microwave just before serving.


Servings: 6

Yield: 3 cups