Author Archives: Monty

Pat Conroy’s Baby Crab Cakes

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Ingredients

  • 1 pound lump crabmeat
  • 1 egg white, light beaten
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely chopped chives
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground hot red pepper
  • 2 teaspoons coarse salt, divided
  • 3 tablespoons butter, divided
  • 3 tablespoons oil, cook’s preference, divided
  • Lemon wedges, optional

Instructions

Move the crabmeat to a large bowl and pour the egg white over the crabmeat in a slow stream, stopping occasionally to mix. When the crabmeat has absorbed the egg and feels slightly sticky to the touch, sift the flour over the crabmeat. Sprinkle with chives, peppers, and 1 teaspoon salt. Stir lightly from the bottom, but don’t overhand.

Separate the crabmeat into 16 caked by gently rolling each portion in a flattened palm. Gently press down to form the cake and move to a large plate. Sprinkle with remaining salt. Refrigerate for 1 hour.

Melt half of the butter and half of the oil in a large skillet. Move 8 of the crab cakes to the hot fat and cook until a crust forms, about 2 minutes. Turn carefully with a thin metal or plastic spatula and cook another 2 minutes. Remove to a plate and cover loosely with foil. Wipe out the skillet with a paper towel and melt the remaining butter and oil. Cook remaining crab cakes in the same fashion. Serve hot with optional lemon wedges.

Sablefish Fish Cakes

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Ingredients

  • 1 pound sablefish
  • 1 egg, lightly beaten
  • 1 tbsp flour
  • 2 tbsp panko, plus more for coating to cook
  • 2 green onions – thinly sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • pinch ground cayenne
  • Old Bay
  • 1 tbsp oil
  • 2 tbsp butter

Instructions

  1. Prep fish. Remove skin & bones if necessary. Slice into small cubes & transfer to a mixing bowl.
  2. Gently stir in egg, then sprinkle in flour, panko, scallions, salt & peppers over fish & stir.
  3. Scoop out roughly 1/4 cup fish mixture & use your hands to form into cakes. Transfer to a small sheet pan or plate. Sprinkle with Old Bay. Cover with saran & refrigerate for an hour.
  4. Pour some panko onto a small plate. Coat chilled fish cakes with panko.
  5. Heat a heavy pan over medium-high heat, melt in the butter & oil.
  6. Cook about 2-3 minutes per side, until golden & the fish is just cooked through.

Adapted from Seaforager based on Pat Conroy’s baby crab cake recipe from Mastering the Art of Southern Cooking.

Sticky Coconut Chicken and Rice

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Ingredients

  • 1 ½ pounds boneless, skinless chicken breast tenders
  • 1 tablespoon neutral oil, such as safflower or canola
  • 3 tablespoons coconut oil
  • 2 teaspoons coarse ground salt
  • ½ teaspoon black pepper
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 ½ cups short-grain white rice, rinsed until water runs clear
  • 1 ¾ cups low-sodium chicken broth 
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño, seeded and chopped
  • ½ cup roasted cashews
  • 3 green onions, green and white parts, thinly sliced (½ packed cup)
  • 4 tablespoons coarsely chopped cilantro

Instructions

  1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  2. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  4. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Adapted from NY Times Cooking.

Montkoto Dressing (aka Ginger Soy Dressing aka Copycat Makoto Ginger Dressing)

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  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated celery
  • 1 tablespoon grated carrot
  • 2 cloves garlic minced
  • 1/3 cup diced yellow onion
  • 1/3 cup avocado oil
  • 1/3 cup low-sodium soy sauce
  • lemon juice from 1.5 lemons (approx 1/3 cup)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • A pinch of cayenne

Combine all ingredients and mix thoroughly in a blender or food processor.

Adapted from the Gourmess.

Cilantro Lime Chicken

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Ingredients

  • 1 cup chopped cilantro, plus more for garnish
  • 1/4 cup chicken broth (or water)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 1 teaspoon salt
  • 2 cloves minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 3 pounds chicken thighs

Instructions

  • Add all ingredients except chicken in a small bowl. Whisk to combine.
  • Marinade chicken between 2 hours & overnight in refrigerator.
  • Bake in oven at 400°F for 30-40 mins until done or grill.

Notes

Original recipe called for 2 teaspoons salt & 1 tbsp honey. From Isabel Eats.

Manila Clams with Spaghetti

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Ingredients

  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste

Prep

  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!

Instructions

  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Sausage Chowder

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Ingredients

1/2 pound sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Instructions

  1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
  3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

From Taste of Home.