What a crazy Friday and Saturday this was! Last weekend I mentioned that for one recipe there was "Plan B" and "Plan C". This Friday, there weren't enough letters in the alphabet to get me through all the "Plans" I tried, for darn near all the products I wanted to sample. I was even given a "do something with this" task. Plus, late Friday afternoon Tom tells me he wants me to come up with crab cake topping ideas for Saturday's sampling. We were going to sample crab cakes since they were on sale. My original plans were out the window. Okay, as Jim now says to me, "don't get started". So, on to the recipes ...
As always, let's start with THE FAVORITE recipe for Friday and Saturday. One task for September's samplings, was to use items from TFM's (Delallo) salad bar. I prepared my Pimento Cheese Spread, but substitued Peppadew for Pimento.
Peppadew Cheese Spread
2½
oz. cream cheese softened
¾ lb.
cheddar cheese, shredded
½ - ¾
c. mayonnaise
½
tsp. onion powder
½
tsp. garlic powder
½
tsp. Paprika Smoked Sweet
4 to
6 oz. TFM (Delallo) salad bar Peppadews, chopped
Texas
Pete, to taste
Stonewall
Kitchen Sea Salt Crackers
Place
all ingredients in a mixing bowl and blend until thoroughly incorporated. Place in a serving bowl. Serve with Pretzel Crisps or Stonewall
Kitchen Sea Salt Crackers.
HUGE hit with customers. Adults and children were enjoying this. There were a few children that even asked their mom to make it for them. Of course my taste testers were nibbling when I wasn't looking.
I used Adam's Reserve White Cheddar. You can use your favorite Cheddar.
Saturday was crab cake topping sampling. I offered this as the burger topping (burgers were on sale as well).
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My "do something with this" was Kalbi Bulgogi Korean BBQ Sauce. I tasted it and gave it some thought. Although delicious, I was at a loss. When all else fails - over cream cheese. I sampled this over cream cheese and for texture topped with Lars Crispy Onions.
I offered this as a burger topping option.
Wow! Who knew this would be a hit with customers. If you missed sampling it, I will have it again tomorrow for Wine Tasting Tuesday. The reason it was a "do something with this" was because we were sent so much (shelf is full and no room in backstock).
One customer, who was Korean, told me his grandmother, mother and he all make Bulgogi Sauce. This product was the closest he's ever tasted to homemade.
Sept. 8, 2015 - This was also a hit with customers at my Wine Tasting Tuesday.
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Lastly, the four crab cake sauce recipes I prepared. If you missed Saturday's sampling, I will be serving these again for Wine Tasting Tuesday (without the crab cakes).
After I made all the sauces, I had to make sure they were perfect with the crab cakes. (You know how I enjoy quality control and only want to serve you the best.) So I cooked up two crab cakes. Tom, Nicole and I sampled. Tom was happy. Nicole thought it was delicious. I'm my own worst critic. It all passed. Customers were enjoying each and every sauce. Caviar was a hit. Recipes were flying off the table. The store was busy and with my wines I wasn't able to focus on comments. Customers were thanking Tom and I for a great sampling. One customer asked Tom if she could take me home with her. He was thinking about it and I thought he was going to pimp me out.
Sept. 8, 2015 - Customers were chatty about the sauces at my Wine Tasting Tuesday. Everyone had different favorites. All sauces were enjoyed, but Caviar Spread seemed to be the overall favorite.
Customers enjoyed just like on the 16th.
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I've been making this next sauce since 1988. It's my husband's favorite. I got this recipe from The Frugal Gourmet. He got it from Joe's Stone Crab Restaurant, in Miami Beach, FL.
Joe’s Florida
Stone Crab Mustard Sauce
3½
tsp. Coleman’s dry mustard
1
c. mayonnaise
2
tsp. Worcestershire sauce
2
tsp. A-1 sauce
2
Tbl. light cream or half-and-half
1/8
tsp. salt
Beat the dry mustard and mayonnaise together for 1
minute. Add the remaining ingredients
and beat until the mixture reaches a creamy consistency. Chill.
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Sriracha Remoulade
Sauce
1 c. Sir Kensington Classic Mayonnaise
½ c. Sir Kensington Sriracha Mayonnaise,
or to taste
1 tsp. fresh lemon juice
¼ c. pickled red onion (recipe follows)
¼ c. diced celery
In a medium mixing bowl combine all ingredients.
Pickled Red Onions
1 red
onion, sliced thin
½ c.
cider vinegar
¼ c.
water
1
tsp. salt
½ c.
sugar
Place
onion in a glass jar.
Combine
vinegar, water, salt, and sugar in small saucepan. Heat stirring to a boil. Pour over onion. Chill overnight.
I did use 2 parts mayonnaise to 1 part Sriracha mayonnaise as I do not have many customers who enjoy spicy food. To make this spicer add more Sriracha mayo. Pickled Red Onions are also nice on burgers and sandwiches.
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Lastly, I needed a sauce to pair with Romanoff's Black Lumpfish Caviar and Vodka Lumpfish Caviar.
Lemon Herb Aioli
with Caviar
3
c. mayonnaise 2 Tbl. chopped chives
2½ Tbl. fresh lemon juice ½
Tbl. chopped dill
1
tsp. lemon zest Salt
and pepper, to taste
1
clove garlic, pressed Romanoff
Caviar
Place
first 6 ingredients in a small mixing bowl.
Mix until thoroughly incorporated.
Season to taste with salt and pepper. Serve with crab cakes and Caviar.
I did not use dill in this recipe as it was not in stock ("Plan Q" was to omit the dill not substitute). If it's in stock Tuesday I'm going to add it. We shall see.
