Summer 2015 #UnderThePergola Recipes Are Back: Crabcakes, Grilled Corn, Sesame Noodles & and a Mango Avocado Salad, A Summer Blend
Under The Pergola posts are back,
a cornucopia of summer stories
offering entertaining tips, recipe shares & sources.
offering entertaining tips, recipe shares & sources.
and let the parties begin!
Summer is back with a vengeance and after a long winter here in the east coast we are collectively chomping at the bit to celebrate the sunny season of summer. Let's get the party started and even before summer days begin we are already cooking our way to the season. This weekend was all about spring cleaning, but we took a few moments away from our work to celebrate the warmer weather. Our summer Under The Pergola posts are great fun and a place where we share entertaining tips, recipes and new menu ideas. This menu has many of the summer flavors all on one plate. The corn season is just beginning and with the season's early corn I like to grill it to give it extra flavoring. Stop back all summer for more of these posts and follow our hashtag #UnderThePergola on Instagram and Twitter.
Happy Nesting
XO Tamara
Menu:
small crab cakes
mango & avocado, tomato salad
cold sesame noodles
grilled corn off the cob
tamara’s easy peasy crab cakes
2 cup lump crab meat
2 TBS mayonnaise
1 TBS brown mustard
1 teaspoon Old Bay
Seasoning
1 egg beaten
1/2 TBS lemon zest
1/3 cup finely chopped shallots
1 TBS butter
drizzle of olive oil
1/2 Cup bread crumbs
*In a large bowl, combine
lump crab meat with all other ingredients (except flour). Make small
quarter-size patties, about 8-10 place on a plate and cover.
*refrigerate for two
hours
*heat a butter/olive oil
mixture over medium to high heat until sizzles.
*coat patties with flour on
both sides then sauté in the pan.
*brown on each side
(about 4 minutes on a side or until the Pattie is cooked through) and when golden
color.
+serve with lemon wedges and tartar sauce
+serve with lemon wedges and tartar sauce
favorite summer salad
Adopted from Pierre's restaurant in Bridgehampton. It's a combination of thinly sliced avocado, mango, tomato and sliced radish layered then topped with shredded basil, a generous squeeze of lemon and good olive oil! 
This is a simple Asian noodle salad best when made a day in advance. Combine all ingredients (except noodles) in a large bowl, whisk together then add the cooled noodles. Refrigerate all night, then the next day taste it and after tossing it may need a touch more soy sauce (since the noodles soak up the fluid overnight) then serve cold.
2 lbs. cooked udon noodles
2 finely chopped scallions in small ringlets
2TBS sesame seeds
1 TBS peanut butter 1 TBS tahini, soy sauce to taste (about 1/2 cup)2 TBS sesame oil 1/4 C olive oil
splash of Japanese sake
a pinch of fine sugar
Early corn is great but to bring in a little bit more flavor, we brush it with a little butter, then grill it to a slight char - 10 minutes tops on medium heat - then take it off the grill and brush on a bit more sweet butter, a squeeze of a whole lime and flake salt & pepper.
