ROASTED SWEET POTATOES & BROCCOLI

Here is a delicious and quick way to serve sweet potatoes and broccoli.  This takes care of a vegetable and potato for dinner. . .all in one pan!

½ cup pecan halves

1 large sweet potato, peeled and cut into bite size pieces

2 T avocado or olive oil, divided

1 large bunch broccoli, cut into florets

1 clove garlic, minced or pressed

½ t smoked paprika

½ t sea salt

½ t ground black pepper

¼ cup dried cranberries 

Preheat oven to 375 degrees F.

Place pecan halves in a large dry cast-iron skillet over medium heat and toast until golden, about 5 to 7 minutes (don't walk away, they burn quickly).

Remove to a small plate and set aside.

Place sweet potatoes in the same large cast-iron skillet.

Drizzle 1 tablespoon of the oil over and mix together to combine.

Bake for 15 to 18 minutes.

Remove from oven and stir in the broccoli, paprika, garlic, salt, and pepper.

Return to oven and bake another 10 minutes.

Remove from oven and stir in pecans and cranberries.

Serves 4

CHESAPEAKE BAY CRAB CAKES

I love Maryland (aka Chesapeake Bay) crab cakes and I can get the crab meat fresh here in Eastern Virginia. Here is a traditional recipe for Maryland crab cakes with a crab sauce (Beurre Blanc).

1 large egg 

¼ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 t prepared horseradish (optional)
Zest of 1 lemon

1 T finely chopped parsley
1 t freshly ground black pepper

½ t sea salt

15 butter or saltine crackers finely crushed 

1 lb fresh jumbo lump crab meat

1 T avocado oil or other neutral flavored oil

1 T unsalted butter

In a large bowl, whisk the egg until frothy, then whisk in the mayonnaise.  

Whisk in the rest of the ingredients except the cracker crumbs and crab meat.

Gently mix in the cracker crumbs and crab meat.

Scoop and gently shape mixture into 6 balls, about ½ cup each, do not flatten.

Place on a plate, cover and refrigerate at least 30 minutes.

In a 10-inch cast iron skillet, heat oil and butter over medium heat.

Add crab cake and cook until golden brown on underside, about 4 to 5 minutes.

Flip over and finish in a 350 degree oven for about 8 to 10 minutes.

Beurre Blanc Sauce

1 ½ cups white wine

2 shallots, chopped

¼ cup champagne or white wine vinegar

1 sprig thyme

1 t Dijon mustard

2 t minced chives

Over medium heat, reduce by half.

Add 1 stick butter, cubed.

Strain burre blanc and add Dijon mustard, and minced chives.

RITZY CHICKEN CUTLETS

This is a Southern take on Italian Chicken Milanese.  Crushed Ritz crackers are used and the flavor is so delicious.  This is an easy week night meal.  The chicken cooks in just a few minutes, but you can keep it warm in your oven while preparing the rest of your meal.

2 boneless chicken breasts, cut in half lengthwise 

¼ cup all-purpose flour

1 large egg

1 cup finely crushed Ritz crackers

¼ cup plain dry breadcrumbs

1 t garlic powder

½ t smoked paprika

1 t sea salt

1 t ground black pepper

Avocado or other neutral oil, for frying

Minced parsley, for garnish

Lemon wedges, for garnish

Preheat oven to 225 degrees F.

Pound each chicken piece (4 pieces, total) between 2 sheets of plastic wrap, with a rolling pin.

Set aside on a platter.

Add flour into a shallow bowl.

Whisk egg with 1 tablespoon water in another shallow bowl.

Stir cracker crumbs, breadcrumbs, garlic powder, paprika, salt, and pepper in another shallow bowl.

Dip each cutlet into flour, then egg, and finally in cracker crumb mixture, making sure to evenly coat.

Place back on the platter.

Heat enough oil in a large skillet over medium heat to about ½-inch depth.

Cook cutlets until browned, about 3 minutes each side.

Place on a wire rack lined baking sheet and keep warm in oven until ready to serve.

Garnish with minced parsley and lemon wedges.

Serve with buttered noodles and a green vegetable.

Serves 2

LOWCOUNTRY SHRIMP & GRITS

Shrimp and grits started in the Lowcountry of coastal South Carolina and Georgia. Traditionally grits were served as a breakfast dish, but now they are served with seafood and considered a brunch, lunch, dinner, or supper dish. Lowcountry grits contains andouille sausage, sometimes bacon, and a medium dark roux.  

Cut the recipe in half to serve 2.

Grits

4 cups water

2 cups whole milk

½ t sea salt

2 cups stone ground yellow or white grits (not instant)

2 T unsalted butter

1 cup shredded sharp cheddar cheese

Shrimp & Sausage

2 T avocado oil or other neutral oil

12 oz andouille sausage, cut in half, lengthwise and sliced ¼-inch

2 T unsalted butter

½ sweet Vidalia onion, thinly sliced

1½ lbs large shrimp, peeled and deveined

2 cloves garlic, pressed or minced

Roux

¼ cup unsalted butter

¼ cup all-purpose flour

2 cups chicken broth

Pinch of cayenne pepper (optional)

Sea salt and freshly ground black pepper

Juice of ½ lemon.

4 scallions, thinly sliced on the bias

In a 2-quart saucepan, bring water, milk, and salt to a boil.

Slowly whisk in the grits.  

Reduce heat to a simmer, stirring every 4 to 5 minutes.

Simmer for about 25 minutes.  Stir in butter and cheese to completely combine.

Turn off heat, cover and set aside and keep warm.

In a large cast-iron skillet, over medium heat, add oil and cook the andouille sausage until brown.

Remove with a slotted spoon to a bowl and set aside.

Add the butter to the skillet and slowly cook the onion for 5 minutes. 

Add the shrimp and cook, while stirring for about 4 minutes. 

Add the garlic and cook another minute.

Remove to the bowl with sausage.

Add butter to the cast-iron skillet and whisk in the flour.

Cook 7 to 8 minutes, until roux turns a light brown in color.  

Watch it carefully and don't let it burn.  

Slowly add the chicken broth and stir to combine.

Return the sausage and shrimp mixture to the skillet.

Season to taste with salt and pepper, add lemon juice, and simmer a couple more minutes, to heat through.

Ladle the grits into 4 warm bowls.

Evenly divide the the skillet ingredients over the grits.

Garnish with scallions and a wedge of lemon.

Serve immediately.

Serves 4

CLASSIC DELI-STYLE REUBEN SANDWICH

I think almost everyone loves a good Reuben sandwich. Traditionally the sandwich is made with a Jewish Rye bread. I made it with one of my favorite Swiss cheeses called Emmentaler. You can buy a bottled Russian dressing, but making your own is so easy and no artificial ingredients are added. Russian Dressing was invented in New Hampshire by James E Colburn in the early 1900s. He added Russian caviar which gave the dressing its name. There is a bit of a controversy on who created the Reuben. Whether it was created in Omaha, Nebraska or New York City, it is a well loved deli sandwich that you can make at home.

A traditional Rachel sandwich is made with pastrami, coleslaw, Swiss cheese, and Russian dressing.  Some recipes show it with turkey and Thousand Island dressing.

Lee's Kitchen Tips:

The delicious Swiss Emmentaler (or Emmental cheese) is a medium-hard cheese that is ideal for melting in a sandwich or fondu. Emmental is the name of the place in Switzerland. Emmentaler describes something from there. . .like America versus American.

Homemade Russian Dressing
½ cup mayonnaise 

3 T chili sauce

1 t prepared horseradish

¼ t onion powder

½ t paprika

Salt and freshly ground black pepper

Mix all of the above ingredients together in a small bowl. 
Cover and refrigerate until ready to use.

Reuben Sandwich

1 T unsalted butter

½ onion, thinly sliced

1 cup well drained sauerkraut
4 slices marble rye bread or Jewish pumpernickel rye bread
2 T unsalted butter, softened
¼ lb thinly sliced deli corn beef or pastrami
8 slices Swiss Emmentaler or good quality Swiss cheese
Homemade Russian Dressing

In the skillet that you will grill the sandwiches in, heat the butter over medium-low heat.

Add the onion and cook for 10 minutes until translucent.

Add the sauerkraut and cook another 5 minutes.

Transfer to a bowl and set aside.

Spread butter on one side of 2 slices of bread.

You will be building your sandwiches in the skillet that you grill the sandwiches in.

Place two slices of bread, buttered side down, in a cold, large cast-iron skillet.
Add 2 slices of Swiss cheese to each.
Spread some of the Homemade Russian Dressing on the top of the cheese.

Divide the corn beef between each sandwich.

Add equal amounts of the drained sauerkraut on top.
Spread a little more Russian Dressing on top of the sauerkraut.
Add 2 more slices of Swiss cheese.
Top with the last 2 slices of bread and spread butter on top of the bread.

Using a large spatula, press down on the sandwich slightly to stablize. 
Grill over medium heat until golden on each side and cheese is melted.

Cut in half and serve with a pickle and potato chips.

Makes 2 sandwiches

CRAB IMPERIAL STUFFED SHRIMP

This recipe is similar to my Chesapeake Blue Crab Cakes, minus the crackers.

You will have a half pound left over to make 4 crab cakes for your next dinner.

8 jumbo shrimp (16-20 per lb)

2 T melted butter, divided

Sea salt and finely ground black pepper

Imperial Sauce

1 large egg 

½ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 T finely chopped Italian parsley

1 t snipped chives

Zest and juice of ½ lemon

1 lb fresh jumbo lump crab meat

Imperial Topping

4 T Dukes Mayonnaise

1 T freshly grated Parmigiano-Reggiano cheese

Paprika, for garnish

Melted butter 

Peel, devein, and butterfly shrimp.

Place shrimp with cut side down on a greased baking sheet.

Brush with half of the melted butter and season with salt and pepper.

Refrigerate while making the crab Imperial filling.

In a medium bowl, whisk the egg then mix in the rest of the Imperial Sauce.

Gently fold in the crab meat.

Cover and refrigerate for 15 to 20 minutes.

In a small bowl, mix together the Imperial Topping and set aside.

Preheat oven to 425 degrees F.

Remove shrimp and crab mixture from refrigerator.

Using your hands, mound some crab mixture onto the flat side of each shrimp.

Gently curl tail over top of stuffed shrimp.

Drizzle with a little of the Imperial Topping.

Sprinkle with paprika and drizzle with remaining butter.

Bake 12 to 15 minutes.

Place under broiler for 1 to 2 minutes.

Serve with lemon wedges.

VANILLA CUSTARD CAKE

This is a delicious old fashioned custard or pudding cake. The cake will stay fresh for a couple of days, if you refrigerate it in a tightly covered container. Adding just the smallest amount of acid to the egg whites, such as cream of tartar or lemon juice, ensures full volume and prevents overbeating.

½ cup unsalted butter

2 cups whole milk

4 large eggs, separated into two mixing bowls

⅛ t cream of tartar or ¼ t lemon juice

1½ cups confectioners’ sugar

1 cup pastry flour or all-purpose flour

⅛ t sea salt

2 t pure vanilla extract

Confectioners’ sugar for dusting

Butter an 8-inch square pan and place a sheet of parchment inside, with a slight overhang to lift the cake from pan when cool.

Butter the parchment and set aside.

Preheat oven to 325 degrees F.

Melt butter and set aside to cool.

Warm milk to lukewarm and set aside.

Using an electric mixer, beat the egg whites with cream of tartar or lemon juice until stiff peaks form and set aside.

Beat the egg yolks and confectioners' sugar until a light golden yellow.

On low speed, beat in the melted butter until completely combined.

Mix in the flour and salt until combined.

Slowly mix in the milk and vanilla until well incorporated.

Remove bowl from mixer and whisk in the egg whites a little at a time.

Pour batter into the prepared pan and bake in center of oven for 45 minutes.

Let cake cool in pan completely and then remove by gently lifting up with ends of parchment paper. Place on a cutting board and cut into 9 squares.

Dust with confectioners’ sugar and serve on a cake plate or directly from the cutting board.