Thursday, June 23, 2011

Salmon Quinoa Apricot and Avocado Salad

Early summer in San Diego usually consists of June gloom. Some years the summer is colder than the rest of the year, but this year we are lucky to have skipped over June gloom (I think...studying for most of it doesn't help) and gone right into beach weather. This means we go to the beach just like any other day of the year, but the water is warmer and there are more people getting sunburnt (usually myself included). Summer weather means fresh salads and this is one of my favorite combinations not only because of the fresh seafood, but also because the avocados come right from our backyard. ok....I don't have avocados in my backyard, although that would be pretty nice. My backyard consists of a fountain and colored plastic balls the neighbors kids have thrown over their fence but are too embarrassed to come and get. The "backyard" I am referring to is the california avocado farm in escondido. If you haven't had a perfectly ripe california avocado, they are green and full of creamy goodness. Please's worth the $1.50.

1/4 Ib salmon cooked, seasoned salt and pepper
1/2 avocado
slices of apricot
balsamic vinaigrette (balsamic vinegar, olive oil (2:1) pepper)

Midnight German Chocolate Cake

You know it's vacation frequent facebook enough to know the minute by minute updates, you take multiple naps in one day, and the food blog gets updated. Katie and I aren't the most diligent when it comes to keeping our blog up to date, but this German chocolate cake deserves an post, picture, and subsequent drool.

This post-taco-tuesday cake was made by two pro cake making amigos. How many triathletes does it take to make a german chocolate cake? One to bring the flour, another to get the recipe, and another to eat. After a lively evening of not standing in an obscenely long line, frozen margaritas, and tacos dripping with "white sauce", we were far from going to sleep. Triathletes like to brag, and we like to brag about being good at things. It's not a bad thing, versatility is a virtue. Some claim to be quadrathletes. We can swim, bike, run, and .....get in touch with our senses. This last event can take on a multitude of meanings so I'll let your mind wander. But most are also great cooks. The recipe came from All Recipes and the frosting a delicious labor of love. Bear in mind that custard takes if you have it, turn on an episode of Tosh.0 and laugh your way to creamy goodness...(don't let your mind wander on this one).

Midnight chocolate cake because that's when the frosting tastes best. Add however much melted chocolate you need ....a.k.a. a lot.

  • Cake:
  • 4 (1 ounce) squares German chocolate
  • 1/2 cup hot water
  • 2 cups white sugar
  • 1 cup shortening
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1 teaspoon baking soda
  • 4 egg whites
  • Coconut Pecan Frosting:
  • 1 egg yolk
  • 1 1/4 cups white sugar
  • 1 cup flaked coconut
  • 3/4 cup chopped pecans
  • 2 cups heavy whipping cream
  • 1/4 cup butter

    Tuesday, June 21, 2011

    Crab Cakes MD style

    It's been way too long. A lot has happened since the last post. I finished my Board Exam in San Diego this past Saturday and proceeded directly to Las Vegas. After a couple nights of not sleeping and drinking lots of....umm....fruit juice, I was far from being done celebrating. Here is a post about something I love to make, and frankly probably brag a bit too much about. But they are so yummy if they are done right, and often not done right. Very little bread, some egg, scallions, hot pepper to taste. Lump crab and lightly seared. Simple is best here but of course you need the Old Bay. Serve with a fresh salad and here we served it over cheesy polenta.