Maple-Apple Cider Vinaigrette

This vinaigrette is great on salads, but just about any roasted or grilled meat.  Try basting some on pork, chicken, even robust fish such as salmon. 

Start by putting all ingredients except the canola oil in a blender and blend until smooth.  Once smooth, slowly add the canola oil while the blender is running to emulsify (thicken) the vinaigrette.  Store under refrigeration. 

2C Apple Cider Vinegar

3T Dijon
1.5 T s&p
1 Shallot
3/4C Maple syrup
2.25C Apple juice
1t Fresh garlic
6 Fresh Basil leaves
6 Tarragon sprigs
1 Qt Canola Oil

Breaking Down a Chicken

Crabcakes with Remoulade

Rémoulade

1C Mayo

2T stone-ground mustard
2T ketchup
1T paprika
½ C minced scallions
1t minced garlic
1T minced celery
1T minced shallot
2T minced parsley
1t hot sauce
S+P
 

            -Combine ingredients in a bowl until smooth

Crab Cakes

2 Pounds Jumbo Lump Blue Crab

½ Red Bell Pepper Minced
2T Minced chives
½ C Mayo
1T Stone ground mustard
1t Worcestershire
Pinch cayenne pepper
Juice of 1 lime
Salt and White pepper

Panko breadcrumbs
Butter

-Lightly combine all ingredients until everything just comes together to keep some large crab chunks

-Form into crabcakes and press into panko bread crumbs to coat the cakes

-Brown in a small amount of butter over medium heat

-Flip and finish in a 400 degree oven for five minutes

-Serve with remoulade...Enjoy