Wednesday, April 28, 2010

Spaghetti Carbonara


One of my all time favourates! This is simply eggs, bacon and cheese tosed with hot pasta.
Don't be misled by several creamy sauced versions I have seen in chain restaurants.




1 lb spaghetti
1 lb bacon
1 cup freshly greated parmesan
4 tbs butter
3 eggs lightly beaten
1-3 tsp fresh ground pepper to taste


Cook bacon until crisp. I use kitchen scissors to cut across the strips so it cooks already crumbled. Boil Pasta in salted water until done, drain well.

Toss Spaghetti with bacon, cheese, butter and pepper in a warmed serving bowl. Pour in eggs and toss well. The eggs coat the hot pasta and cook.

Serve immediatly. I like this one with lots of pepper






Tuesday, April 6, 2010

Stella's Crab Cakes


These will leave you yellin for Stella for more......STELLA..... Marlon style. However this is a Baltimore family recipe from Sharon's grandmom Stella.

Serves four as a main course or can be made into mini appetizer cakes


1 lb lump crab meat
1/2 stack saltine crackers crushed( abox of saltines has four sleaves, 1/2 of one)
2 heaping Tbs mayonaise
1/2 tsp dry mustard
2 heaping tsp Old Bay seasoning
2 eggs
2 tsp baking powder
parsley




toss crab in cracker crumbs set aside
in seperate bowl mix all other ingredients and beat with wire wisk. When thickened gently fold into crab mixture. Form into 8 balls flatten and fry in two tablesp oil or shortening
allow to brown then flip carefully as they easily break apart
serve with a remoulade or cocktail sauce