Who would have thought blogging could have taken me to so many interesting places and led me to connect (and reconnect) with so many fascinating people! I have made wonderful liaisons in the blogosphere with fellow foodies from all over the world (Australia, Europe, South American, Caribbean, mainland USA, etc.) Locally, I have connected with fellow blogger and entrepreneur, Asela Crumley, as well as many other lovers of Puertorrican and International Cuisine. In addition, among the many persons I have connected with during this year, is Mr. José Luis Díaz de Villegas, alias Don Paco Villón, local personality, wine connoisseur, experienced chef and gourmand. Don Paco, has a weekly column in El Nuevo Día newspaper where he has been sharing with readers his vast knowledge about wine and globe trotting culinary adventures for many years. He strikes me as a man of many talents (he was art director at El Nuevo Día, illustrator -painter and cookbook author). An eloquent, kind and knowledgeable “bon vivant” who shines through his passion for travel, good food and wine .
Last month Don Paco, sent me an email asking if I would participate as one of the “performers” in a culinary demonstration to raise funds for a local charity he supports, El Hogar del Niño, to be held on November 19th, 2010 near Old San Juan. At first, I didn’t know what to make of it since I didn’t know him personally at the time, the other participants where experienced chefs and cooks and I had never cooked before an audience (other than my closest friends and relatives). This will be my first public cooking demonstration! I confess I had to build up the courage to press send to an e-mail accepting the challenge. The basic requirement is making 250 bite size appetizers that can be cooked on-site on a portable burner and a skillet. After reading and skimming through my recipe notes, books and magazines, I sent Don Paco a list of alternatives. Finally, we chose to make my recipe for Crab Cakes (in bite-sized pieces) for my presentation. Who better to assist me that night than my husband, since we assist each other on our culinary endeavors every week at home.
So, I invite you to visit www.elhogardelninopr.org to know more about this organization that helps over 40 young girls that have been removed from their homes due to negligence, mistreatment or abandonment. Also, I am including a copy of the event’s press release in case you wish to attend or want to cooperate (of course this applies to PR residents only). I have no doubt its going to be a fun and thrilling night for me as a home cook and food blogger and which better way to break the ice than with such distinguished company in a philanthropic event that will benefit young girls in Puerto Rico.
Enjoy!
Crab Cakes
Ingredients
1 pound of lump crabmeat (picked over)
1 egg (lightly beaten)
1/2 cup of mayonnaise
2 tbsp dijon mustard
3/4 tsp seafood seasoning (McCormick’s, old bay or your favorite brand)
2 tsp fresh lemon juice
1 tsp worcestershire sauce
1 scallion
1 tbsp very finely chopped red bell pepper
1/2 tsp fine sea salt
pepper to taste
1 cup of panko (japanese bread crumbs)
Spicy Mayo Sauce (optional)
1/2 cup mayonaise
2 tsp chili sauce
2 tsp lemon juice
finely chopped chives
Procedure
1. In a bowl, pick over lump crab meat for any hard pieces and shred a bit with a fork. Add rest of ingredients for crab cakes (spicy mayo sauce and chives are for garnish) and mix with a spatula just until incorporated.
2. Heat a little extra-virgin olive oil in a large skillet (medium heat). Grab about 1/4 cup of crab mixture and make a patty with your hands, about 1/2 an inch thick. If you are going to make bite-size, grab approximately 1 tablespoon of mixture and make patty 1/4 inch thick. Cook until side is golden brown and carefully turn over to cook other side. Add more olive oil for new batches. Serve immediately as an appetizer with a little Spicy Mayo Sauce (optional) on top and some fresh chopped chives to garnish. When serving as small hors d’oeuvres, place on a rice cracker or melba toast to make it easier to serve as finger food.
