Before I get to what's on the menu let me first say that weeks ago and managed a true not-a-cook fete! Not only did I make crab cakes, but: husband went out in boat and caught the crabs, neighbor came over to teach how to deshell? take apart? whatever take the meat out of the crabs, and then I made 'em FROM SCRATCH! Here are the pics from that endeavor. More than enough crab cakes for 6 adults and one onry little bean. Notice the beautiful mango salsa that accompanied the crab cakes. While the dinner was wonderful, I did question the satisfaction of a fantastic meal with a 2-hour prep and making. I'm still not sure it's worth it other than once in a blue moon.
Onto the task at hand:
My new Santoku knife. I guess these things are sharp and good for cooking.
My secret for not actually mincing garlic. Love this stuff!
Nerts! My first mistake. I wasn't supposed to chop up the onion. It was supposed to be in 1 inch cubes so it could be roasted with the eggplant & red peppers. Oh well!
Can't you see these veggies trembling with the Cuisanart looming in the background? Prepare to meet your makers, veggies.
Finished product. Note to self: the pitas are better toasted. How do you like the Habañero accent. Nice touch, huh?
This is the finished Lobster salad in endive. Meh, it was alright. Look at that chopping job I did on the fresh dill. All thanks to my new, super-sharp knife!
Dear Sonya & Barefoot Contessa-
This was fun. However, neither of these dished will be making a repeat performance. They weren't terrible, but not good enough to want to have it again. Oh, by the way, I substituted crab meat for the lobster (as the Contessa suggested) because I'm not made of money.
Kelly
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