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August 3, 2015

Wow Your Dinner Party With This East-Coast Classic

03 August 2015
Grace
1 Comment
appetizer, bread, chardonnay, classic, classic recipe, classic seafood, classic seafood recipe, crab cake, crab cake appetizer, crabcake, dijon, Dijon mustard, extra virgin olive oil, food, Grey Poupon, Grey Poupon Dijon mustard, Grey Poupon mustard, home recipe, Italian breadcrumbs, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Maryland crab cakes, Maryland crabcakes, Old Bay, Old Bay seasoning, olive oil, Pacifico, Pacifico beer, Pacifico Clara, Pepperidge Farm, Pepperidge Farm bread, Pompeian, Pompeian extra virgin olive oil, Progresso, Progresso Italian breadcrumbs, recipe, Robert Mondavi, sauvignon blanc, seafood, seafood recipe, white wine, worcestershire, worcestershire sauce, Zatarain seasoning, Zatarain's, Zatarain's seasoning

There is a time to be creative and a time to accept that the classic recipe is the best. In the case of Maryland crab cakes, it is the latter. This timeless seafood appetizer works great as a warm-up for a more elaborate seafood main course or as a delightful bite-sized contrast to something like grilled steak.

I grew up around seafood, and though the classic Maryland crab cake may owe its name to a location far removed from my childhood home, it is an appetizer cherished by most any community close to salt water. And yes, Maryland crab cakes have an addictive savory taste: In the right mood, I could gorge myself on them without no need for anything else other than a nice helping of beer or wine.

Perhaps the best thing about this appetizer, though, is the versatility that it offers your menu: Obviously, it goes well with a larger seafood course, but it also pairs nicely with something like a grilled steak.

 

Recipe developed by FineCooking

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

 

This “Garbage” is a Foodie Treasure

03 August 2015
Grace
0 Comment
Alexia, Alexia brand, Alexia fries, Alexia Yukon Gold, Alexia Yukon Gold Julienne fries, American food, beef, cheese, cheeseburger, cheeseburger plate, drunk food, famous New York food, food, Food Channel, French fries, fries, garbage, garbage plate, ground beef, ground beef recipe, guilt food, hangover food, Heinz, home recipe, homemade, Julienne fries, kosher salt, Kroger macaroni salad, Louisiana Hot Sauce, macaroni salad, New York, New York food, New York garbage plate, Nick Tahou, Nick Tahou Hots, Ore-Ida, Ore-Ida French Fries, Ore-Ida Golden Fries, recipe, Rochester garbage plate, salt, Travel Channel, Vitamin Water, Vitaminwater, white American cheese, white cheese, Yukon Gold fries, Yukon Gold Julienne fries

No, this sinful creation isn’t healthy in the slightest, but don’t knock it ’til you’ve tried it! This Rochester Garbage Plate is a perfect go-to when you have to feed your meat and starch fix. Boy, is it good!

I was brought up in the Deep South cooking tradition, and I love my gourmet creations. But I enjoy exploring what other regions have to offer, and now and then, I just want to indulge in some earthy, down-home fare. I came across this Garbage Plate recipe, and it looked perfect for feeding that primal meat-and-starch craving that even the most refined chefs and food lovers have now and then. And the wry humorist in me thought that it would be great to go around saying, “I ate Garbage today; you should try some, too!”

I know better than to set my expectations TOO high on such a dish, famous or not, and the word “garbage” is in the name, haha, but let’s just say that I was pleasantly surprised by the results. The accolades that this regional dish received from the Food Network and the Travel Channel were well deserved, it seems.

 

Recipe developed by Heather Homemade

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: I always add a bit of red pepper flakes to the sauce!

Make Tasty, Easy Nachos–Without Going Nuclear!

03 August 2015
Grace
0 Comment
appetizer, Caribbean, Caribbean food, chips, creamy swiss, crock pot, crockpot, Cuba, Cuban, Cuban homemade nachos, Cuban nachos, Cuban sandwich, dip, food, gastro, home recipe, homemade, homemade nachos, homemade recipe, Latin, Latin America, Latin American, Latin American food, Latino, Laughing Cow, light creamy swiss, nachos, pork, pulled pork, queso blanco, recipe, shredded pork, slow cooker, slow-cooked, slow-cooked pork, The Laughing Cow, tortilla, tortilla chips, Tostito's, white queso

You won’t find any bright orange pseudo-cheese or microwave instructions here. Use your favorite slow cooker (I use a Crock-Pot) to whip up a much tastier alternative: Cuban Nachos With White Cheese Sauce. It’s like a pulled pork sandwich in nacho form!

It really is a shame that most people in the United States only think of Mexican and Tex-Mex when they hear the phrase “Latin American food.”  Not that there aren’t plenty of fabulous Mexican and Tex-Mex recipes out there–we at Tastee Recipe have shared plenty with you in our time.  But if that is ALL that you think Latin America has to offer, you’re really missing out!  I was fortunate enough to grow up in an area just close enough to other parts of the Latin world (I spent most of my formative years on the Gulf Coast) to know better, but even I fall into that trap, sometimes, since so many dine-out options where I live now ARE Mexican or Tex-Mex places.  I really was happy to come across this reminder that, hey, the rest of Latin America has some really great flavors, too!

It was also nice to see a nacho recipe that called for pork instead of beef.  Hey, I love those beef nachos, too, but they can be more than a bit greasy, sometimes, not to mention making the nachos feel a bit heavy in your stomach.  “The other white meat” is a nice, lower-fat, lower-grease alternative.  And trust me, with the savory assortment of spices in this recipe, and that delicious homemade white cheese sauce, you don’t need that extra fat to feel very satisfied.

 

Recipe developed by Iowa Girl Eats

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: You can try this recipe with chicken instead of pork!

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