Sunday Family Dinner

New England Inspired Sunday Family Dinner

Lobster-tinis

And it all started with these at our New England inspired Sunday Family Dinner.

Don’t they look ridiculous? RIDICULOUSLY AWESOME!

When we began toying around menu themes for October’s Sunday Family Dinner, my seester T was hell-bent on a New England spread that featured these beauties—

LOBSTER MARTINIS!

October 2013 Family Dinner

Now before you cringe, I recognize that these cocktails aren’t for everyone. But if you, like many of us, enjoy a deliciously dirty–extra dirty martini, then you’ll adore these.

The Lobster Martinis are made with vodka, lemon juice and most importantly— “lobster essence”.  Lobster essence is an incredibly concentrated lobster stock that is slowly reduced down until it creates liquid lobstah goodness!

Throw it all in a shaker over ice and shake-shake-shake before straining into a glass that’s been garnished with a lobstah claw. Divine!

As for the food, we kept things actually quite low key. Nothing crazy elaborate but just darn delicious. And since we were in New England, we had to have Crab Cakes!

Crab Cakes

Instead of larger patties that I usually make, I formed little cakes so we could nibble on while we put out the other dishes. Click here for the recipe

And in case you’re wondering, my family has Minnesota roots and it’s where I was born. So although we’re struggling this season, we HAD to represent our Vikings as they played those dang cheeseheads that day.

October 2013 Family Dinner

Next up– White Clam Pizza!

Now here’s my confession. We kind of had a crazy morning the day of our Fam-Din and I initially forgot to pick up the fresh clams. So I scrambled to the grocery store with my niece Nina and fixed that problem. After all, what’s a Fam-Din without a snafu or two?

Speaking of Nina, she pretty much took charge of this entire dish. I say this all of the time but when most teenagers struggle with making a peanut butter sandwich, our nieces are fixing up dishes like paella and artisan pizzas. We’re so proud!!!

And the pizza was scrumdiddlyumptious!

Clam Pizza

I just adore our munchkins and can’t wait for our other little ones — Luna and Leo–to come back for the holidays.

October 2013 Family Dinner

What’s a New England menu without Lobstah Rolls?!

Lightly dressed and overflowing with lobstah glory–just perfect!

Lobster Rolls

Mo’ lobstah, mo’ betta’!

Huh…maybe that will be the name of my next food blog? 🙂

October 2013 Family Dinner

And finally, dessert.

Boston Cream Pie!

But I hope you’re pronouncing “Boston” like a true New Englander.

Say it with me now! Baaah-stin’

Boston Cream Pie

Seester P worked with Nini and Maya to create this Boston Cream Pie using a recipe from America’s Test Kitchen. And if you’ve ever attempted an America’s Test Kitchen recipe, you know how laborious it can be—-delicious, but laborious.

October 2013 Family Dinner

So I was so impressed with how meticulous Nini and Maya took each step as they created it. It resulted in a wonderful sponge cake filled with a beautiful pastry cream and then coated with a thin layer of ganache. YUM!

Wicked awesome, yea?

October 2013 Family Dinner

A close to another delicious and food coma induced Sunday Family Dinner –that’s a wrap!

This Month’s Family Dinner Menu

Cocktails: Lobster Martinis
Appetizers: Crab Cakes, White Clam Pizza
Entrees: Lobster Rolls
Dessert: Boston Cream Pie

Seafood

Sriracha Crab Cakes–Bringing the heat to Valentine’s Day!

Sriracha Crab Cakes

Oh l’amour…..

However, if you’re like the gazillion of other folks out there, you may be still scrambling to solidify your plans to woo your loved one.

So let a sistah help you out……..skip the overpriced restaurants with the “meh” prix fixed menus and jump in the kitchen to cook a delish meal for your sweetie.

Sriracha Crab Cakes

But that doesn’t mean you need to slave away in the kitchen all day to impress your Boo. In fact, not only are these Sriracha Crab Cakes super easy to make but they are sure to BRING THE HEAT to your Valentine’s Day!

The crab cakes are jammed pack with lump crab and have a wonderful kick of heat from the Sriracha and jalapenos. Oh yea…..

Sriracha Crab Cakes

Pair them with a bright bottle of bubbly and chocolate covered strawberries and BOOM! Instant recipe for love.

You’re welcome 🙂

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Sriracha Crab Cakes with Spicy Remoulade
Serves 2 entrees or 4 appetizers

Ingredients:

Crab Cakes:
1 tablespoon Sriracha hot sauce
1 large egg white
2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/8 teaspoon paprika
1 garlic clove, finely minced
12 ounces cooked lump crab
1 red jalapeno, seeded and minced
2 scallions, chopped
2 tablespoons chopped parsley
¾ cup panko breadcrumbs, divided
kosher salt and black pepper to taste
4 tablespoons vegetable oil
2 tablespoons unsalted butter

Sauce:
½ cup sour cream
1 tablespoon mayonnaise
½ tablespoon Sriracha hot sauce
2 pinches cayenne pepper
1 teaspoon fresh lemon juice
kosher salt and black pepper to taste

Begin preparing the crab cakes by whisking together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic. Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and ¼ cup of the bread crumbs. You may add additional breadcrumbs if the mixture is too wet. Season with salt and pepper to taste. Divide the mixture into fourths and form each portion into equal sized patties. Dredge the crab cakes with the remaining breadcrumbs. Cover the crab cakes and refrigerate for at least 30 minutes.

Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice. Add salt and pepper to taste and refrigerate for at least 10 minutes.

Heat a large skillet or cast iron on medium heat. Melt the 1 tablespoon butter into 2 tablespoons oil, swirling the liquid around the skillet. In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through. Remove the crab cakes and wipe the skillet with a paper towel before adding the remaining butter and oil. Fry the remaining two crab cakes.

To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top. Serve with additional lemon wedges.