For my birthday, I went to this Restaurant in Vegas called ‘JALEO’ by celebrity Chef Jose’ Andres. It is a Spanish Tapas Restaurant and it has an EXTENSIVE menu… ( Spanish Tapas= small plates). I sometimes like the idea of having several small plates of different types of foods rather than one big plate of something. So my experience at Jose Andres inspired this post. I highly recommend checking out his restaurant….
So I made a SPREAD…in commemoration to my experience and I wanted to share one of the recipes from the spread. By the way here is the entire spread:
Crab Cakes, Stuffed Bell Pepper Boats, Gambas al Ajillo ( Shrimp and Garlic) and Asparagus Wrapped in Proscioutto and stuffed with swiss cheese.
Now lets begin!!
Ingredients for the crab cakes:
- 2lbs of crab legs removed from the shell.
- 1 tablespoon of mayonnaise
- 1-2 cups of bread crumbs
- 2 tablespoons of lemon juice
- 2 eggs
- 1/2 cup of celery, red onion, white onion and green onions.
- 1 tablespoon of paprika
- 1 tablespoon of cayenne
Combine ingredients in all in a bowl and mix evenly.
Form your patties to your desired size.
Coat with a little more bread crumbs just to make sure the crab cakes stay together tightly.
In a skillet, combine butter and olive oil and sear until crab cakes are brown. 5 minutes on each side, alternating ( atleast twice).
Next, I will show you just a few of the steps for some of the other recipes… For my bell pepper boats, I used ground pork and chorizo and monterrey jack cheese.
I also used celery, onion, red onion for the meat mixture. And baked for 350 for 20 minutes.
ASPARAGUS Stuffed with Swiss Cheese, Wrapped in Prosciutto. Baked on 350 for 15 minutes.
Piccata is a method of preparing food: the meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal. In the United States, it is most common to use chicken ( chicken piccata).
I was originally introduced to this dish when my husband was courting me…while we were dating he cooked me this chicken piccata…and the rest was history….including the fact that he claims I made the recipe better lol
But it’s really good, especially if you like lemon…and butter…and chicken!
Prep: 5 minutes. Cook: 25 minutes. Total: 30 minutes
- a small jar of capers
- 2-4 chicken breasts, i pounded them out then seasoned and breaded them in 2 cups of flour.
- 1 whole shallot or half a white onion
- 2-3 cups of chicken stock
- 3 gloves of garlic diced
- 2 lemons ( for the juice).
- 2 tablespoons of butter or margerine
- 1 bunch of parsley ( maybe use about 1 cup diced)
- You can pair this with potatoes, rice or pasta…In this recipe i used whole wheat thin spaghetti.
In a skillet add 1 tablespoon of butter and a drizzle of extra virgin olive oil on medium to high heat. Brown your chicken ( about 2 minutes on each side).
Next, remove your chicken once it’s brown and add your onions, another tablespoon of butter, and garlic and saute for 3 minutes.
Add chicken broth, lemon juice ( be careful of seeds) and add your chicken….let em swim. Next add your parsley.
A little crushed red pepper is optional if you want it spicy.
Now add capers! You can add as much or as little as you like. Cook down for 20 minutes. And serve! I recommend a good Sauvignon Blanc with this dish!
This is a pretty straight forward recipe. Salmon is one of my favorite types of fish because the flavor already stands alone…and if it’s seasoned properly you can make a basic salmon taste like a restaurant-quality salmon in no time!
I grilled yesterday and I really wanted to use the salmon I had just bought from Sprouts and also add a bunch of fresh ingredients on top of it. I think this is one of my favorite ways to make salmon.
- 5 cloves of garlic
- 1 whole tomato
- 2-4 slices of lemon
- lemon juice from the lemon ( squeezed)
- shallots ( it is a type of onion, similar to a red onion but a much better flavor). I find that cooking with shallots is much more enjoyable because for some reason, this onion tends to soak up flavorful meats easily.
- a drizzle of extra virgin olive oil.
Wrap your salmon in foil. Sprinkle some Cajun seasoning over it and a little pepper to taste. I also added crushed red pepper for heat!
I grilled it for a total of 10 minutes on low heat, minimal flame and allowed it to smoke. Then I opened the foil up for 2 more minutes- the juices from the salmon and the lemon just permeated! I highly recommend trying this!!
I had mine with some shish kabob and rice pilaf!
This was a really quick and easy recipe seeing as cheesecake is my favorite dessert and i’ve made it numerous times.
I opted to use a cupcake pan because I wanted to make individuals and 3 different types of cheesecake cups: Chocolate chip, blueberry and plain. But with this recipe, you could pretty much add whatever you want, or even make a compote and add it to to your cups later!
For 12 cups you’ll need:
- 2 packages of cream cheese
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 teaspoon of cinnamon
For the crust:
- 3 cups of graham cracker crumbs
- 1 stick of unsalted butter (melted)
- 1 teaspoon of brown sugar
In a bowl, mix everything you need for the crust together. Spoon out crust and mash it in the bottom of the cupcake liners in the pan. I used a small teaspoon sized spoon. Once your crust is laid out, begin mixing your cheesecake.
In a bowl, combine SOFTEN cream cheese, sugar, eggs, and extract. Blend until smooth then add the cinnamon.
Spoon blended cream cheese mixture on top of the crust in the cupcake pan. Repeat this process until all your cups are full.
Drop your blueberries, chocolate chips or whatever topping you prefer to have on top of your cheesecake cups.
Bake for 25 minutes on 350 or until your cheesecakes are slightly brown.
Perfect little cups!!