Monday, July 25, 2016

No Roof, no Walls, Shark Picture, George and his Dog,

Well, this is a new one. A Swiss hotel with no roof and no walls. It's an interesting read as to what it's all about. The advantage of this room is that it has the most incredible views although the nearest public restroom is 10 minutes away (I would never make it).

It costs $250 a night and is subject to last minute cancellation in case the weather turns bad. You get a salami sandwich delivered to you for breakfast too. What I wondered were all the furnishings made of? Can they cover it all up when it rains? Do they deconstruct in the winter? It is obviously only available between spring and fall. I forgot to mention that is over 6,000 feet up.

I get emails from National Geographic and my most recent one included this picture.

If you go to the link there is an interesting video showing how they obtained this picture and all the work that goes into such shots. There is interesting video footage of this picture showing this huge animal leaping out of the water with the decoy in it's mouth.

On Friday it was Prince George's 3rd birthday so new pictures of him were issued by his parents. They are rather cute pix, but one of them has caused a storm of protest.

Apparently that is ice cream and people are protesting about feeding ice cream to dogs. Tut tut, I do hope they will spank George. This business of what you can or cannot give dogs is a bit stupid. I have owned dogs most of my life and used to give them all kinds of things which are now considered to be a no no. Chocolate in particular. I remember one time - in Canada - when we unthinkingly had a wrapped box of chocolates under the tree and went out for the evening. I might say these were special chocolates my mother had brought from England for Matt because they were his favourites. When we returned, the foil wrappings were strewn all over the floor and she, the dog, had left Matt one chocolate. She had eaten the rest. Didn't do her a scrap of harm. Annoyed us though.

This recipe was on MyRecipes among a lot of kebab recipes. I like lamb so it appealed to me of course. I love kebabs,  not sure why, but a whole bunch of recipes for them is good.

Lamb, Tomato, and Mint Kebabs

2 tsp fresh ginger
2 tsp olive oil
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp kosher salt
2 garlic cloves, minced
1 lb boneless lean leg of lamb (cut into 24 pieces)
16 cherry tomatoes
16 (1/2-inch) slices cucumber
16 mint leaves
8 (8-inch) skewers
Cooking spray
1/4 tsp salt

1. Combine ginger, olive oil, cumin, coriander, 1/4 teaspoon kosher salt, minced garlic, and lamb; toss. Thread lamb, cherry tomatoes, cucumber slices, and mint leaves alternately onto skewers. Coat with cooking spray; sprinkle with 1/4 teaspoon salt. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes (for medium-rare) or until done, turning skewers occasionally for an even char.

Servings: 4 (2 skewers each)

Tips If using wooden skewers, soak them in water for 20 minutes before grilling.

Source: Cooking Light

Have a great day

Saturday, July 23, 2016

Saturday Recipe

Matt is a devotee of crab cakes. I enjoy them but don't go for them as often as he does. Of course I am talking about when we lived in NC. I used to make them now and again with the fresh crab which was available. Here I suppose one would probably have to use canned crab.

Crab Cakes with Smoky Onion Remoulade

Smoky onion remoulade is a terrific accompaniment to these crab-studded cakes from Marc Forgione at American Cut in Manhattan. At the restaurant, he smokes onions, but the sauce is also great made
with charred onions and seasoned with smoked salt.

1 medium onion, halved and thinly sliced
1 Tbs canola oil
Kosher salt
3/4 cup mayonnaise
1 Tbs white wine vinegar
1 1/2 Tbs minced chives
1 Tbs minced shallot
1/2 tsp chili powder
1/8 tsp cayenne
Smoked sea salt, such as Maldon

1/2 cup canola oil
1/2 cup minced fennel
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 Tbs minced seeded jalapeño
2 Tbs brandy
1 Tbs Old Bay Seasoning
1/2 cup mayonnaise
1 Tbs fresh lemon juice
1 Tbs minced parsley
1 1/2 tsp minced tarragon
3 dashes of Tabasco
1 lb jumbo lump crabmeat, picked over
3 large eggs
1 1/4 cups rice flour
4 cups cornflakes (4 ounces), finely crushed

1. MAKE THE REMOULADE Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt. Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until the onion is softened and charred in spots. Let cool, then finely chop. In a medium bowl, whisk the onion with the mayonnaise, vinegar, chives, shallot, chili powder and cayenne. Season with smoked sea salt.

2. MAKE THE CRAB CAKES In a large ovenproof skillet, heat 2 tablespoons of the oil. Add the fennel, onion, red pepper and jalapeño and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the brandy and Old Bay and cook until the brandy has evaporated, about 1 minute. Scrape into a large bowl and let cool; wipe out the skillet.

3. Stir the mayonnaise, lemon juice, parsley, tarragon and Tabasco into the vegetables. Gently fold in the crab. Shape the mixture into 6 cakes and transfer to a wax-paper-lined plate. Refrigerate for 1 hour.

4. Preheat the oven to 350°. In a shallow bowl, beat the eggs. Spread the rice flour and crushed cornflakes in 2 separate shallow bowls. Gently but firmly pack each crab cake so it holds its shape. Dredge in the rice flour, then dip in the egg and dredge in the cornflakes, gently patting to help the crumbs adhere; transfer to the plate.

5. Heat the remaining 6 tablespoons of oil in the skillet until shimmering. Add the crab cakes and cook over moderately high heat, turning once, until golden and crusty on both sides, about 5 minutes. Transfer the skillet to the oven and bake the crab cakes for 5 minutes, until heated through. Transfer to plates and serve with the remoulade.

Servings: 6

Source: Food and Wine

Have a great weekend and be careful of the heat.