Peaky Toe Crab Cakes with Baby Beets and Two Butter Sauces

Scrumptious crabcakes get a delicious bath in two mouth-watering sauces.

Servings: Makes 14 crab cakes

Ingredients:

• 2 large egg yolks
• 1/4 cup heavy or whipping cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh mixed herbs , such as basil, cilantro, and thyme
• 1 tablespoon minced jalapeno pepper
• 1 1/2 teaspoons Colman's dry English mustard
• 1/2 teaspoon salt
• 1 pound peaky toe or lump crapmeat , picked over for cartilage
• 3 1/2 cups panko (seasoned bread crumbs)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 large egg , beaten
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 9 baby beets or 3 medium beets , tops removed
• 2 teaspoons olive oil
• Salt and freshly ground pepper
• 1 lemon , cut into wedges
• 1/3 cup dry white wine
• 2 tablespoons rice vinegar
• 1 stick cold unsalted butter , diced
• Pinch salt
• Pinch freshly ground pepper
• 1 tablespoon whole grain mustard
• 2 tablespoons chopped fresh chives

Directions:

In a medium bowl, whisk together egg yolks, cream, lemon juice, herbs, jalapeño, mustard, and salt. In a large bowl, combine crabmeat, 1 1/2 cups panko, celery, and onion. Fold egg yolk mixture into crabmeat until well combined. Refrigerate 1 hour.

In a shallow bowl or pie plate, whisk together egg and milk. Spread flour and remaining 2 cups panko in 2 separate shallow bowls or pie plates.

Form patties using about 1/4 cup crab mixture for each; cover evenly in flour. Dip patties in egg mixture, then coat both sides with panko; transfer to large platter. Repeat process to make 12 to 14 crab cakes. Refrigerate 30 minutes.

Preheat oven to 400°F. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 4 or 5 crab cakes and cook 2 minutes per side or until golden. Transfer to a baking sheet. Repeat twice with remaining crab cakes, using 1 tablespoon oil per batch. Bake until heated through, 8 to 10 minutes.

In a large saucepan, add beets and enough water to cover; bring to a boil over high heat. Reduce heat, cover, and simmer until tender, about 15 minutes (30 minutes for medium beets). Drain; rinse with cold water. Once cool, peel each beet and cut into quarters (cut medium beets into 1-inch chunks). In a small bowl, whisk together lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add beets and toss; set aside.

In a medium saucepan over medium heat, simmer wine and vinegar until mixture reduces to a light syrup, about 5 minutes. Reduce heat to low and, whisking constantly, add butter, one piece at a time until well incorporated (be careful not to allow sauce to boil). Remove pan from heat; whisk in lemon juice, salt, and pepper.

Divide butter sauce in half. To make grainy mustard sauce: Whisk in mustard. To make herbed lemon butter sauce: Whisk in chives. Makes 1/3 cup of each.

Transfer crab cakes to warm serving plates. Garnish with baby beets and lemon wedges. Spoon mustard sauces around crab cakes and beets; serve immediately.

From Oprah.Com

Tiny Mint Chicken Burgers

By Peggy Knickerbocker

You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.

Servings: Serves 4 (8 patties)

Ingredients:

• 1 pound ground chicken or turkey
• 1 small red or yellow onion or 4 green onions , finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (including stems)
• 1 large egg , lightly beaten
• 1 or 2 small green Thai chilies , seeded and finely chopped (optional)
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Directions:

Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.

Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

From Oprah.Com

Grilled Vegetable Salad with Chicken, Shrimp and Lobster

With its mix of vegetables, seafood and chicken, this salad is sure to have something to please every guest!

Servings: Makes 12 servings

Ingredients:

• 1/2 cup chopped red onion
• 2 tablespoons minced ginger
• 2 tablespoons grapeseed oil
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh thyme
• 4 boneless chicken breast halves with skin (preferably organic)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated lemon zest
• 1 clove garlic , chopped
• 12 jumbo shrimp , shelled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey (preferably organic)
• 2 tablespoons minced fresh basil
• 1 clove garlic , minced
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon Colman's dry English mustard
• 1/3 cup grapeseed oil
• 2 red or yellow bell peppers
• 2 plum tomatoes , halved
• 2 cobs fresh corn , husks removed
• 1 sweet onion , cut into 1/2-inch-thick slices
• 1 large yellow summer squash , cut lengthwise into 1/2-inch-thick slices
• 1 bunch asparagus , trimmed
• 1 ripe avocado , peeled and diced
• 13 ounces mixed greens
• 1 pound cooked lobster , diced into large pieces

Directions:

In a large bowl, combine onion, ginger, oil, garlic, and thyme. Add chicken; toss to coat. Cover and refrigerate at least 4 hours.

In a medium bowl, combine oil, thyme, lemon zest, and garlic. Add shrimp; toss to coat. Cover and refrigerate at least 4 hours.

In a bowl, whisk together vinegar, mustard, and honey with dry ingredients; add oil in a thin, steady stream, whisking until blended. Cover and refrigerate.

Preheat and oil grill. Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes. Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl.

Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred; transfer vegetables to a large platter. Cut kernels from corncobs; transfer to bowl with bell peppers. Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers. Add avocado and salt. Set aside.

Remove chicken from marinade, leaving as little marinade on chicken as possible. Season with salt and pepper. Place chicken skin side down on grill over medium-high heat and cook about 8 minutes. Turn and grill until chicken skin loses its pink color throughout, 6 to 8 minutes. Cool; dice into large pieces.

Remove shrimp from marinade, leaving as little marinade on the shrimp as possible. Season with salt and pepper. Grill 2 minutes per side until opaque.

In a large bowl, toss greens with vinaigrette until evenly coated. Divide among 12 serving plates. Arrange an equal amount of chicken and grilled vegetables on each plate. Garnish with lobster and shrimp.

From Oprah.Com

Poppy Seed-Crusted Cauliflower

By Colin Cowie

Add a little kick to your cauliflower with poppy seeds and peppers.

Servings: Serves 6

Ingredients:

• 5 tablespoons black or white poppy seeds
• 6 or 7 small dried hot red chilies , like Japone or Thai (3 stemmed, seeded, broken into pieces, and 3 or 4 whole chilies)
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 medium-size cauliflower (about 2 pounds), cut into 1/2-inch floret
• 3 tablespoons vegetable oil
• 1/2 teaspoon nigella seeds
• 2 bay leaves

Directions:

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until it begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and remaining whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Note: White poppy seeds and nigella seeds (also known as kalonji or black onion seeds) are available at www.kalustyans.com.

From Oprah.Com

Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Created by Moira Hodgson

This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

Servings: Serves 6–8

Ingredients:
• 8 ears corn on the cob
• 2 cups black beans (cooked or canned), drained and rinsed
• 4 scallions , chopped
• 3 ripe plum tomatoes , seeded and chopped
• 1 red bell pepper , diced
• 3 tablespoons red wine vinegar , or to taste
• 1 teaspoon coarse sea salt , plus more to taste
• 1/4 teaspoon freshly ground black pepper , plus more to taste
• 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish

Directions:

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.

From Oprah.Com

Tomato Sandwich

Created by Celia Barbour

The most important thing, obviously, is the tomato. It needs to be ripe and grown close by; it shouldn't be from a supermarket, or there's no real point to the sandwich. It's best if it has a bit of that odd dry-tomato stem smell on it, from the garden.

Servings: Serves 1

Ingredients:

• 1 ripe tomato
• 2 slices bread , preferably white farm or peasant
• 1 tablespoon mayonnaise
• Salt and pepper (optional)

Directions:

Slice the tomato thickly—about as thick as a slice of bread. Spread the bread with mayonnaise. Place the tomato on one slice. Sprinkle with salt and a little pepper, if you like. Top with the other slice of bread. Cut the sandwich in half.

From Oprah.Com

Caesar Pasta with Baby Romaine and Parmesan

Recipe created by Rori Trovato

The Caesar salad originated in Mexico, and this pasta dish in Italy, but somehow the two cultures came up with the same ingenious discovery—it's delicious!

Servings: Serves 4

Ingredients:
• 1 cup seasoned croutons
• 2 tablespoons sea salt
• 1 pound linguine
• 1/4 cup extra-virgin olive oil
• 4 to 6 anchovy fillets (more or less, according to your taste), minced
• 1 tablespoon capers , rinsed and dried
• 3 whole cloves garlic , minced
• 12 heads baby romaine or 3 heads regular romaine , tough bases removed, cut into fourths crosswise (about 3-inch pieces)
• 1/2 teaspoon cracked black pepper
• 1/4 cup lemon juice
• 1/2 cup freshly grated Parmesan , plus additional for table
• Salt and freshly ground pepper

Directions:

In a food processor, pulse croutons into large crumbs. Set aside.

Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.

Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.

From Oprah.Com

Watermelon Salad with Mint and Lime Dressing

By Peggy Knickerbocker

Use a combination of yellow and red watermelon to make this summer salad even more colorful. Or substitute ripe honeydew and cantaloupe. For a heartier salad, add a sprinkling of fresh feta; its flavor contrasts beautifully with the melons.

Servings: Serves 6 to 8

Ingredients:

• 8 to 10 cups ripe seedless watermelon , cut into bite-size pieces (one 5- to 6-pound watermelon)
• Sea salt , to taste
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup mint chiffonade
• 1/2 cup crumbled feta (optional)

Directions:

In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.

From Oprah.Com

Baked Nachos

Recipe created by Curtis Stone

A tasty family favorite.

Servings: Serves 4

Ingredients:

•8 corn tortillas , torn into large pieces
•8 ounces cooked kidney beans
•2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
•6 ounces mozzarella , torn into small pieces
•6 ounces grated Monterey Jack , shredded
•1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
•Low-fat sour cream or low-fat yogurt to serve

Directions:

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

From Oprah.Com

Mushroom, Goat Cheese and Caramelized-Shallot Pizza

Created by Susan Spungen

Pizzas are topped with goat cheese and mushrooms for a delicious appetizer.

Servings: Makes two 16" x 5" pizzas

Ingredients:

•6 tablespoons extra-virgin olive oil
•8 medium shallots , sliced into thin rings
•1/2 teaspoon salt and freshly ground pepper to taste
•1 pound assorted mushrooms , uniformly sliced
•1 teaspoon fresh thyme leaves
•1 store-bought pizza dough
•2 (3.5-ounce) logs goat cheese , crumbled

Directions:

Place a pizza stone, if using, in center of oven. Preheat oven to 450°.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and 1/4 teaspoon salt. Sauté, stirring frequently, until shallots caramelize, 10 to 12 minutes. Set aside.

In another skillet, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms, thyme and 1/4 teaspoon salt. Cook until mushrooms wilt and liquid evaporates, 5 to 7 minutes.

Divide dough and form two pizzas. Brush each with 1 tablespoon olive oil. Strew mushrooms and crumbled goat cheese evenly over pizzas.

Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with the second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.

Strew caramelized shallots over tops of pizzas; season with pepper. Cut into wedges.

From Oprah.Com