tablespoons red wine vinegar
juice of 1/2 lime
1/3 cup roughly chopped cilantro
For the Crab Cakes: Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the bread crumbs, bell pepper, celery, garlic, chives, mustard, lemon zest, lemon juice, hot sauce or cayenne pepper, sour cream, salt, and black pepper. Gently fold in the crabmeat and then divide the mixture among 12 medium muffin cups. Bake until golden and set, about 25 minutes. Let cool for several minutes before unmolding.
For the Corn Relish: Preheat a grill to medium. Remove the husks from the corn and brush the kernels with oil. Grill until the kernels are tender and slightly charred, turning the corn several times during grilling. Let cool and slice off the kernels into a bowl. Or, slice off the raw corn kernels and sauté in 1 tablespoon oil in a large skillet over medium heat until tender. Add the bell pepper, tomatoes, avocado, jalapeño, green onions, red wine vinegar, lime juice, and cilantro to the bowl and toss. Serve the crab cakes with the corn salsa.
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CRAB CAKES WITH CORN-TOMATO RELISH, page 82
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CHICKEN-RICE CABBAGE ROLLS, page 84
CHICKEN-RICE CABBAGE ROLLS
The mélange of rice, poultry, cheese, and an easy-peasy fresh tomato sauce team up to deliver a big time flavor punch. Serves 6 G, F
Cabbage Rolls:
3/4 cup Wehani rice or other brown rice
1 1/2 cups water
1 tablespoon grapeseed or canola oil
1 pound ground chicken or turkey breast
1 large onion, diced
1 medium carrot, peeled and shredded
3 garlic cloves, minced
1 teaspoon dried thyme or oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
12 savoy cabbage leaves
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Sauce:
5 plum (Roma) tomatoes
3 green onions, green and white parts, sliced
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup tightly packed chopped fresh basil leaves
2 tablespoons fresh oregano or
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt and pepper
For the Cabbage Rolls: Bring the rice and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the rice is tender, about 30 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken or turkey, onion, carrot, garlic, thyme, salt, and pepper. Cook until the chicken or turkey is browned throughout, then carefully drain away any excess liquid. Stir in the cooked rice and the mozzarella cheese.
Preheat the oven to 400°F. Bring a large pot of water to a boil and fill a large bowl with ice water. In batches, blanch the cabbage leaves in the hot water for 1 to 2 minutes to soften slightly and then plunge into the ice water. Drain, and slice off the tough lower spine of each cabbage leaf. Press the cabbage leaves into 12 medium muffin cups and fill each cup with the chicken or turkey mixture. Fold over the tops of the leaves to seal. Bake for about 20 minutes, being careful not to burn the leaves. While the rolls bake, prepare the sauce. When the rolls are done, let cool for about 5 minutes, and invert to unmold.
For the Sauce: Combine all the ingredients in a blender or food processor and pulse several times until well combined but still slightly chunky. Transfer the sauce to a medium saucepan over medium heat until hot. Serve over the cabbage rolls.
WILD RICE CABBAGE ROLLS
Wild rice and shiitake mushrooms give these meat-free cabbage rolls an earthy taste, while brie cheese provides ooey-gooey goodness. If youâre like me and lack the finesse to properly roll cabbage leaves, making cabbage rolls in a muffin tin removes any angst. Youâll want to use the inner, more delicate leaves, as the most outer ones will be too tough to properly fit into the muffin cups. Serves 6 V, G, F
3/4 cup wild rice
2 cups water
1/2 cup coarsely chopped walnuts
2 celery ribs, sliced thinly
1 cup sliced shiitake mushrooms
2 tablespoons fresh thyme
6 to 8 ounces brie cheese, diced
12 savoy cabbage
juice of 1/2 lime
1/3 cup roughly chopped cilantro
For the Crab Cakes: Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the bread crumbs, bell pepper, celery, garlic, chives, mustard, lemon zest, lemon juice, hot sauce or cayenne pepper, sour cream, salt, and black pepper. Gently fold in the crabmeat and then divide the mixture among 12 medium muffin cups. Bake until golden and set, about 25 minutes. Let cool for several minutes before unmolding.
For the Corn Relish: Preheat a grill to medium. Remove the husks from the corn and brush the kernels with oil. Grill until the kernels are tender and slightly charred, turning the corn several times during grilling. Let cool and slice off the kernels into a bowl. Or, slice off the raw corn kernels and sauté in 1 tablespoon oil in a large skillet over medium heat until tender. Add the bell pepper, tomatoes, avocado, jalapeño, green onions, red wine vinegar, lime juice, and cilantro to the bowl and toss. Serve the crab cakes with the corn salsa.
Â
CRAB CAKES WITH CORN-TOMATO RELISH, page 82
Â
CHICKEN-RICE CABBAGE ROLLS, page 84
CHICKEN-RICE CABBAGE ROLLS
The mélange of rice, poultry, cheese, and an easy-peasy fresh tomato sauce team up to deliver a big time flavor punch. Serves 6 G, F
Cabbage Rolls:
3/4 cup Wehani rice or other brown rice
1 1/2 cups water
1 tablespoon grapeseed or canola oil
1 pound ground chicken or turkey breast
1 large onion, diced
1 medium carrot, peeled and shredded
3 garlic cloves, minced
1 teaspoon dried thyme or oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
12 savoy cabbage leaves
Â
Sauce:
5 plum (Roma) tomatoes
3 green onions, green and white parts, sliced
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup tightly packed chopped fresh basil leaves
2 tablespoons fresh oregano or
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt and pepper
For the Cabbage Rolls: Bring the rice and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the rice is tender, about 30 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken or turkey, onion, carrot, garlic, thyme, salt, and pepper. Cook until the chicken or turkey is browned throughout, then carefully drain away any excess liquid. Stir in the cooked rice and the mozzarella cheese.
Preheat the oven to 400°F. Bring a large pot of water to a boil and fill a large bowl with ice water. In batches, blanch the cabbage leaves in the hot water for 1 to 2 minutes to soften slightly and then plunge into the ice water. Drain, and slice off the tough lower spine of each cabbage leaf. Press the cabbage leaves into 12 medium muffin cups and fill each cup with the chicken or turkey mixture. Fold over the tops of the leaves to seal. Bake for about 20 minutes, being careful not to burn the leaves. While the rolls bake, prepare the sauce. When the rolls are done, let cool for about 5 minutes, and invert to unmold.
For the Sauce: Combine all the ingredients in a blender or food processor and pulse several times until well combined but still slightly chunky. Transfer the sauce to a medium saucepan over medium heat until hot. Serve over the cabbage rolls.
WILD RICE CABBAGE ROLLS
Wild rice and shiitake mushrooms give these meat-free cabbage rolls an earthy taste, while brie cheese provides ooey-gooey goodness. If youâre like me and lack the finesse to properly roll cabbage leaves, making cabbage rolls in a muffin tin removes any angst. Youâll want to use the inner, more delicate leaves, as the most outer ones will be too tough to properly fit into the muffin cups. Serves 6 V, G, F
3/4 cup wild rice
2 cups water
1/2 cup coarsely chopped walnuts
2 celery ribs, sliced thinly
1 cup sliced shiitake mushrooms
2 tablespoons fresh thyme
6 to 8 ounces brie cheese, diced
12 savoy cabbage
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