It’s been a long day.
You deserve a foot massage, a glass of red wine, and a piping hot meal.
Come on over. We’re just about to put dinner on the table.
I’ve made K’s new favorite (okay, very first) crab cakes, and a slightly sweet, slightly salty, slightly creamy pizza pie. K made the dough all by himself (so be sure to pay him a compliment).
Balsamic Red Onion Pizza (with prosciutto and ricotta)
Adapted from Smitten Kitchen
Pizza dough (we used Smitten Kitchen’s simple dough)
2 cups red onions (in thin slices)
A pinch of brown sugar
2 tbsp. balsamic vinegar
Salt and pepper to taste
1/2 cup ricotta cheese
Warm a dash of olive oil in a medium-sized pot, and then add sliced onions. Stir onions regularly over medium heat until they begin to caramelize (they will become very soft and change color, this will take 10-15 minutes or even more – but caramelized onions are so worth the wait). Add a pinch of brown sugar, the balsamic vinegar and a dash of salt and freshly ground black pepper, and mix well, cooking for another few minutes until the onions have soaked up all the vinegar and turned dark reddish brown.
Spread a thin layer of olive oil across your rolled out pizza dough and top with the warm onions in an even layer. Dot the onions with drops of ricotta cheese and cover everything with prosciutto slices.
Bake in the oven at 400 degrees Fahrenheit (205 degrees Celcius) for 10-12 minutes (until edges are brown and prosciutto is crispy). Cut and enjoy!
Crab Cakes with Red Chili Mayonnaise
From Bon Appetite, September 2002 via Epicurious
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread
Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.