My Granny Makes the BEST Tuna Casserole

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Oh Boy Tuna Casserole...

But not just any Tuna Casserole, this is another in my series of recipes showing off the glory days of yesteryear when Grandma's Casseroles ruled the Church Potluck Suppers!

And this one did indeed rule.  It is a take on the classic Tuna Casserole you might have found on the back of a can of Cream of Mushroom Soup.  But my Granny added little extras... Like the nutty flavor of some Parmesan Cheese.  She loved adding peas to about any casserole, but the peas in this made the dish look pretty, be a little healthy and taste better.

The crunchy topping and pasta make for a fun mix that always pleases... Way to go Granny!

Keep scrolling down for the easy to follow recipe.

But first, a word about Granny's wish list.  Here's a few items that would have really made her life easier casserole-wise and glow at the Church basement!

         

Keep scrolling down for this easy to follow recipe....

OK... Here's what I did...

My Granny's
Tuna Pasta Casserole

Ingredients

• 1 Box Elbow Macaroni, prepared according to box directions, except boil 2 minutes less than suggested
• 3 Cans Albacore Tuna in Water, squeezed dry
• 1 Can Cream of Mushroom Soup
• 1 Cup Whole Milk
• 1 Small bag Frozen Peas, thawed under running HOT water
• 1/2 Onion, Minced
• 1 tsp Sea Salt
• 2 tsp Ground Pepper
• 1/2 Cup Freshly grated Parmesan Cheese
• 1/2 Cup Panko Bread Crumbs
• 2 TBS Butter

Cooking Directions

1. Preheat oven to 350 degrees
2. Prepare pasta according to directions on the box EXCEPT, boil 2 minutes less than suggested, drain
3. In a large mixing bowl, combine the Tuna, Soup, Milk, Peas, Onion, Parmesan, Salt and Pepper.  Stir in the cooked pasta and stir to evenly mix
4. Spray a large 9X13 casserole dish with non-stick spray, transfer the tuna/pasta mix to the casserole dish.
5. Bake for 25 minutes.
6. While the casserole is baking, in a small saute pan, melt the butter and add the Panko Bread Crumbs to the melted butter,. Saute for a couple of minutes, stirring constantly.
7. After 25 minutes, remove casserole from the oven, sprinkle the buttered bread crumbs evenly on the top.  Return to the oven and bake for another 5 minutes until the crumbs just start to brown.
8. Serve warm and ENJOY!

Cornbread Fried Catfish

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 Oh Boy CATFISH!

But not just any catfish.  This has the classic very very Old School crispy crunchy cornmeal coating.  Jiffy Mix already contains baking powder and just a bit of lard to hold the coating together,

Cornbread fried Catfish was a weekly (or more) dish from my youth.  For a while, mu grandfather ran a bait shop on the St Francis river where it meets the  Lake Wappapella dam in hillbilly country of the eastern Ozarks.  Whenever I visited I read up on my 'Lil Abner comics so I would fit in.

My Grandmother passed when I was young, but I can still picture her standing at her stove with her can of lard beside her and these gems frying up in her cast iron.  'Course the best tasting version of this recipe came from out back along the river when family, friends and neighbors of my grandfather would set their skillet over an open fire, fillet their catch of the day and fry em up right there.  Grandpa had that box of cornmeal and lard handy for just those folks.

My version has been citified a bot.  I fry in Canola Oil and use the pre-mixed Cornbread Jiffy Mix but the tastes are there to always bring back those memories of family passed and good times.

This particular Catfish was the centerpiece for one of my very favorite meals I have made in a long time.  Fried Cajun Jalapeno and Cheddar Corn Fritters and an incredible Cowboy Bacon Creamed Peas side.  Just a fantastic meal!

Enjoy and think of 'Lil Abner (or my Grandfather)

 OK... Here's what I did...

Cornbread Fried Catfish

Ingredients

• 1 Box Jiffy Mix Cornbread
• 3 Pounds Catfish fillets
• 1 Cup Flour
• 2 Large Eggs, whipped
• 2 TBS Old Bay Seasoning Mix
• 1/2 Cup Tartar Sauce for Garnish
• Canola Oil for frying.  Enough to cover the bottom of the pan, only about 1/2 inch

Cooking Directions

1. Heat oil in a large heavy bottomed frying pan, Cast Iron works great.  Oil needs to splatter when a drop or two of water is added.  But not too violent of a splatter,
2. VERY IMPORTANT... "Dry" each of the fillets with paper towels to prevent a gummy coating.
3. Set up three stations, a plate with the flour... A bowl with the whipped eggs... A plate with the Jiffy Mix combined with the Old Bay seasonings.
4. Dredge the fish fillets in the flour, well coating both sides.  Immediately, Dip the floured fillets into the eggs coating both sides, Immediately dip the egg coated fillets into the cornmeal well coating all sides and finally, immediately fry in the hot oil.  If needed, work in batches so the fish does not overlap in the oil.  No crowding. 
5. Fry until golden brown on each side for 3-4 minutes. Drain on paper towels to absorb excess oil.
6. Serve warm with a dollop of Tartar Sauce and ENJOY!

Louisiana Crab Cakes Benedict - New Orleans Cajun Style

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 OH BOY!!! Crab Cakes!

But not just any Crab Cakes... These are Cajun spiced, New Orleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce!

These are officially one of my, "Died and Gone to Heaven" recipes.  Lick the plate clean and just mutter to yourself, "these are good... Really good!".

Just keep scrolling down for the easy to follow recipe...

But first...

Recently I was asked to read and review the new cookbook, Big Bad Breakfast: The Most Important Book of the Day.

 Here's the short version... I LOVED THIS BOOK!

Here's what the publicity machine for the author has to say, "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions."

The book features easily accessible recipes, easy to duplicate and easy to inspire you to greatness.  The photos are equally inspiring.  More rustic charm, photographed as you can imagine serving a plate.  there are none of the more common white plate dream images of food here.  Look for the real way the dish looks (at it's best of course), ready to be consumed.  Just about every recipe does have a matching photo.  Again, inspiring.

The book is instructive, offering simple tasks such as how to cook an egg properly.  Fried sunny side up, Fried over easy, Poached and scrambled... Omelettes, both French and American versions.  Biscuits and several gravy options.  Then the real cooking starts with variations on bread, egg dishes, casseroles and skillet meals and so much more.  There are chapters on condiments (Bourbon bacon onion Jam anyone?) and even a chapter on morning after Hair of the Dog drink recipes.

The stories he shares of his friends and time behind many a grill station in restaurants are fun to read and gives history to each dish.

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.



Back to the recipe... Whoop de Doo!  Wonderful flavorings mingle with a mix of textures.  Beautiful colors make this a family holiday worthy breakfast that would be a welcome tradition.

Run, don't walk to the store for the easy to find ingredients and you have a great breakfast, breakfast for dinner dish that will make you the Master of your Domain indeed!

ENJOY!

 OK... Here's what I did...

New Orleans Cajun
Crab Cakes Benedict !!!

Ingredients

• 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
• 3 TBS Diced Red Bell Peppers
• 3 TBS Diced Green Bell Peppers
• 2-1/2 TBS Heavy Cream
• 1 TBS Freshly Squeezed Lemon Juice
• 2 Egg Yolks
• 1 Shallot, Minced
• 1 tsp Diced Seeded Jalapeno
• 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
• 3/4 Cup Panko Bread Crumbs Plus More for coating
• 5 TBS Olive Oil for frying Cakes
• 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
• 8 Poached Eggs
• Chopped Chives for garnish

Cooking Directions

1. Whisk together the 1/4 cup Mustard, Bell Peppers, Cream, Lemon Juice, Egg Yolks, Shallot and Jalapeno.  Fold the Crab Meat gently but thoroughly, followed by the Bread Crumbs.  Season with salt and pepper.  Cover and refrigerate for 30 minutes before forming into 8 cakes.
2. Divide into 8 portions.  Form each into a 2-1/2 inch patty, about 3/4 inches thick.  Place the bread crumbs on a plate and coat each cake with additional crumbs.
3. Warm the oil in a in a saute pan over medium high heat for 1 minute.  Place the crab cakes in the pan and cook, turning regularly until golden on both sides, about 3 minutes per side.
4. Plate, top each cake with a poached egg, and spoon on the Hollandaise sauce.  Garnish with drizzle of additional mustard (I left this step out, the Hollandaise sauce hat plenty of flavor.)  Dust lightly with Cayenne Pepper and sprinkle with Chives for Garnish
5. Serve immediately, warm, and ENJOY!

Cajun Blackened Shrimp Deviled Eggs

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 Here's another one of my "Dressed to Impress" recipes.  A fantastic colorful presentation featuring Cajun Spiced Blackened Shrimp resting in the colorful bed of normal mustard based deviled egg stuffing.

I did add some sweet cream cheese to the stuffing to balance the flavors of the Cajun shrimp.  A little sweet and creamy flavor texture combines with the punch of Cajun.

And just to add a little more zing to the presentation (and flavor), I added a lemon basil leaf to the mix.

Wonderfully filled with flavor, certainly a "dressed to Impress" presentation and a glorious near one perfect Cajun bite!


Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

BACON BBQ Ranch
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled
• 1/4 Cup Mayonnaise
• 1/4 Cup Cream Cheese (Softened to room temperature)
• 1 TBS Your Favorite Cajun Spice Mix
• FOR THE BLACKENED CAJUN SHRIMP -
  24 Small to medium sized shrimp, peeled and deveined.  You can use the precooked version.
• 3 TBS (half a stick) Butter
• 2 heaping TBS Cajun Blackened Spice Mix
• 24 sweet basil leaves (Lemon basil if you can find it)
• Additional sprinkle of Cajun Spices for garnish

Cooking Directions

1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the mayonnaise, cream cheese and Cajun Spices.  Mix until completely smooth (I prefer to use a food processor).
3. Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
4. Arrange the eggs on a serving dish.  Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
5. FOR THE BLACKENED SHRIMP...
   In a heavy bottomed large saute pan, melt the butter and add the Blackening spices.  Heat until the butter starts to pop.  Add the shrimp and saute for 3 minutes.  Stir and saute constantly during this time.  Be sure the shrimp are evenly coated.
6. Remove from heat and drain excess moisture.
7. Add one shrimp and one Basil leaf to the top of each Deviled Egg.
8. Best to serve while the shrimp are still warm but taste just fine when cooled to room temperature. ..and of course, ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Lemony Artichoke and Crab Meat Dip - 52 Appetizer Recipes

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This is my GO TO recipe when I need to bring something to impress.

A rich lemony mixture of Lemons and Cream Cheese made smooth with a bit of mayo.  This is very addictive.  Don't be surprised when your guests flock to the dip bowl and hang out until it's gone.

The dip is very easy to make.  Simply mix well and a quick bake to heat and get that golden brown and delicious look.

I even have a little bonus recipe for you...

For the baked tortilla chips, simply buy some flour tortillas.  Cut into edge shapes.  Brush each wedge with butter and season with taco seasoning.
Lay each wedge in a single layer on a cookie sheet.

Bake at 350 degrees for about 10 minutes until the wedges have started to dry out and crisp.

Serve alongside the dip for extra bragging rights.

This is such a winner.  Perfect for any small dinner party, big family get together, the church ladies will be green with envy if you bring this to the church PotLuck and of course a great "game day" snack for your Super Bowl party!

 OK... Here's what I did...

Artichoke Lemon and
Crab Dip

Ingredients

• 2 Packages (8 ounce each) Cream Cheese, softened to Room Temperature
• 1-1/2 Cup Mayonnaise
• 4 Cloves Garlic, minced and smashed to a paste
• 1 Jar (14 Ounces) Artichoke Hearts, Quartered packed in Oil, drained and chopped to half dime size.
• 2 Cans Crabmeat, carefully picked clean of shells and squeezed to drain, chopped
• Juice and zest of 1 Lemon
• 4 Green Onions, diced, whote and green parts.
• 1 Cup freshly grated Parmesan Cheese
• Pinch each of salt and pepper
  Optional, add Taco seasonings or Creole/Cajun Spices for a seasonal dish
• Additional Lemon slices for garnish
• Additional Green onions for garnish
• Serve with Baked Tortilla chips

Cooking Directions

1. Preheat oven to 350 degrees.
2. Combine cream cheese and mayonnaise in the bowl of a stand mixer.  Using the paddle attachment, add the minced garlic paste, artichoke hearts, crabmeat, lemon zest and juice as well as the chopped green onions and Parmesan cheese with the seasonings.  Mix on low for a full minute until thoroughly combined and evenly mixed.
3. Spoon mixture into an attractive shallow baking dish (I like to use a fancy Pie Plate for this... Just the right size.  Bake for 30 minutes until top just starts to brown.
4. Garnish with lemon slices and additional chopped green onions.  Serve hot with baked tortilla chips and ENJOY!

 A Fantastic Appetizer.  Crispy fried chicken, all dressed up with a heat and sweet sauce... A Favorite!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Crab Cakes Eggs Benedict - 52 Holiday Breakfast Recipes (And a Great Lent "No Meat on Friday" Idea)

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Keep scrolling down, recipe to follow.  But first...

This is a Bobby Flay recipe.  He serves this at his Bar American Restaurant as "The Preakness Benedict" in honor of Maryland's contribution to the Triple Crown horse race.

It is also one of the recipes he published in his new, Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend taken from his TV Series of the same name.

I was recently given the chance to review the book.  What follows is a review of the recipe as well as a review of the book.  What follows is my opinion.  Honest as the day is long.

Two Words... LOVED IT!

I will admit that I have a bot of a man crush on Bobby.  Generally whenever he is on TV I either tape em or watch em live.  His "Throwdown with Bobby Flay" series to me is one of the best of the Food Network shows.  2 ways to cook the same dish... very inspiring.  Grilling is my first food love, the "Barbecue Addiction" series was practically a religious experience.

I watched Brunch with Bobby with the same enthusiasm.  Loved the series so it is natural to love the book.

Beautiful photos throughout - Wonderful recipes (Bobby and his assistants Stephanie Banyas and Sally Jackson) do quite a bit of testing to insure that the recipes are accessible to every cook, experienced or new want-to-be cooks.

I especially love the chapter on specialty drinks and cocktails.  While I rarely take the time to make something like these myself when serving brunch, now that I have the best written out for me, well... will be inspired now!  I would not hesitate to recommend this book to an experienced chef, novice cook, or simply someone who wants to add a little something special in the morning.

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. InBrunch @ Bobby’s he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. This is how Bobby does brunch.

 OK Here's what I did...

Crab Cakes Eggs Benedict

Ingredients

• FOR THE CRAB CAKES - Needs 1 Hour to Overnight Rest
• 1/2 Cup Mayonaisse
• 2 TBS Dijon Mustard
• 2 TBS Prepared Horseradish
• Juice and zest of 1 medium Lemon
• 1/4 tsp Cayenne pepper
• Pinch of Salt and pepper
• 1-1/2 Pounds Lump Crab Meat, be sure to pick over to remove any shell
• 2 Green Onions, thinly sliced both white and green parts.  Plus additional for garnish
• 3 TBS Flour
• 2 Large Eggs, beaten
• 2-1/2 Cups Panko Bread Crumbs
• 1/4 Cup Canola Oil
• FOR THE JOHNNY CAKES - 1 Cup plus 2 TBS Flour 
• 1/2 Cup plus 1 TBS Corn Meal
• 2 TBS Sugar
• 1 TBS Baking Powder
• 2 tsp Sea Salt
• 3/4 Cup Whole Milk
• 2 tsp Clover Honey
• 2 Large Egg YOLKS ONLY
• 2 Large Egg WHITES ONLY
• 6 TBS Butter, Melted
• FOR THE "Old Bay" HOLLANDAISE SAUCE - 3 Large Egg YOLKS ONLY
• Juice and Zest of 1 Lemon
• 12 TBS, 1-1/2 Sticks, Mutter, melted
• 2 tsp Old Bay Brand Seasoning Mix

Cooking Directions

1. FOR THE CRAB CAKES, whisk together the Mayo, Mustard, Horseradish, Lemon juice and zest and Cayenne Pepper spice. Season with Salt and Pepper. Add the flour and Eggs... stir to mix. Cover and refrigerate for at least an hour and up to 8 hours for the spices to mix and mingle.
2. FOR THE JOHNNY CAKES - Whisk together the Flour Cornmeal, Sugar, Baking Powder and Salt. In a separate bowl, whisk together the Milk, Honey and Egg Yolks. In another separate bowl, with a clean whisk, whisk the Egg Whites until STIFF PEAKS FORM (use a stand mixer).
3. Add the Milk Mixture to the flour mixture until evenly mixed. Add the Egg Whites and gently fold until combined. Add 2 TBS of the melted butter and mix a final time.
4. Heat a large non-stick saute pan, brush the bottom with more of the melted butter. Working in batches, spoon 1/4 cup of the batter into the pan and flatten with a spatula to even out the top of each cake. Cook until light golden brown on each side about a minute and a half per side. Keep warm in an oven until ready to serve. Repeat with remaining batter and butter.
5. BACK TO THE CRAB CAKES - Remove Crab mixture from the fridge. Divide into 8 equal size portions. Spread the Panko Bread Crumbs on a plate. Coat top and bottom of the crab cakes with the crumbs and press into a flat pancake shape. Preheat the Canola Oil in a heavy bottomed frying pan over high heat until the oil begins to ripple.
6. Saute the cakes until golden brown on each side about 3 minutes per side. Transfer to a preheated warming oven until ready to serve. Repeat as needed to finish all 8 cakes.
7. FOR THE HOLLANDAISE SAUCE - Combine all of the ingredients into a small mixing blender. Whirl away for about 3 minutes until the sauce thickens.
8. AND FINALLY, POACH 8 EGGS... Work in batches in a large pot of boiling water. Add one at a time, boil for 5 minutes and immediately plunge into an ice water bath to stop the cooking process (Will get the still runny egg yolk you want for this dish.
9. NOW ASSEMBLE THE DISH... One Johnny Cake, One Crab Cake, One Poached Egg... Add a couple TBS of the Hollandaise Sauce and garnish with a sprinkle of sliced Green onions.
10. Serve WARM and ENJOY!

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Fried Caramelized Sea Scallops with Pea Vinaigrette - 52 Simple but Next Level Dishes

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I don't know why but I really should make scallops more often.

And this plate gets extra credit for the beautiful mix of colors.

And even more credit fot the delicious blending of flavors.  The peas in vinaigrette help flavor the scallops as well as the pickled beets I added to the recipe.  Just a delicious blending of that wonderful perfect bite.

And of course, easy.  really really easy.  Simply a matter of a few minutes in a hot pan and the seasoned scallops are cooked through.  Only concern is to watch them carefully with a timer.  Scallops have a terrible chewy texture when overcooked.  Just watch for that delicate caramelization (browning).  When both sides are done, the insides are done as well.  Moist, tender, and delicious!

This is one of those under 30 minute recipes that look like a million bucks!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Fried Caramelized
Sea Scallops with
Pea Vinaigrette

Ingredients

• FOR THE PEA VINAIGRETTE
• 2 Cups Frozen Peas
• Pot of Salted Water for blanching Peas
• Bowl of Iced Water to Shock the Peas
• 1/4 Cup Olive Oil
• 1/4 Cup Champagne Vinegar
• 2 TBS Stone Ground Mustard
• 2 TBS Honey
• 6 Leaves (2 TBS) Fresh Mint, chopped tiny
• FOR THE CARAMELIZED SCALLOPS
• 6 Large Sea Scallops, dry each with paper towels
• 2 TBS Olive Oil
• 2 TBS Sugar
• Large pinches of Salt and Pepper
• Extra Mint Leaves for garnish

Cooking Directions

1. FOR THE VINAIGRETTE - Boil the peas for 2 minutes, strain and transfer to the bowl of ice water to shock them, preserving the color and snappy texture.
2. Whisk together the Olive Oil, Vinegar, Mustard, Honey and mint until fully incorporated. Taste, add additional honey of to vinegary tart. Let sit at room temperature for the flavors to mingle. Add the peas.
3. FOR THE CARAMELIZED SCALLOPS - Carefully fry each scallop with a paper towel (do not skip this step). Brush each with a bit of Olive Oil. Season with salt and pepper and sprinkle of sugar, both sides. Let the scallops sit for 2 minutes so the sugar soaks into the meat.
4. Heat a non-stick skillet over medium high heat. Add the scallops and cook until caramelized around the bottom and edges of the sides, about 3 minutes. Flip and repeat the caramelizing on the new bottom (old top), another 3 minutes.
5. Arrange on a serving plate, add the peas (on a bed of pickled beets if you have them), spooning the vinaigrette to pool around the scallops.
6. Serve warm and ENJOY!

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This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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