(Vicki James)Yes, there’s plenty to be crabby about. Cancelled events. Social isolation with no end in sight. Worst of all, no summer trip to the shore, at least for us, who are throughly landlocked. These days my travel is limited by the size of my bladder. I won’t go anywhere that would force me to make a pit stop at a public restroom, because they seem pretty risky right now with COVID 19 raging. That means I only visit destinations three hours away or less. But this yummy recipe for Crabmeat Carbonara with Lemons and Capers feels like a little culinary escape. If you live near the seaside, procuring some lovely fresh crab may not be a problem. I have no such access here in Tennessee. I’m happy to say a large can of vacuum sealed lump crabmeat picked up at the local grocery did the job well.
Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.
(Vicki James) I’ve now made this delightful recipe from the N.Y. Times twice, so I am happy to vouch for it. It’s so easy, so delicious and so versatile, it’s bound to become a favorite of anyone who tries it. And why wouldn’t you? It’s easy enough for a child to make. However, I wouldn’t recommend it because dealing with chipotle peppers can be a little dicey. Let’s keep all unnecessary ER visits to a minimum, shall we? Now that I’ve scared you to death, I want to reassure you that cooking with chipotle peppers in adobo sauce is a breeze – provided you wear a hazmat suit. No, really, I’m just having a little fun. However, when I was cleaning up some spilled adobo sauce with a sponge and wringing it out in the sink, the fumes nearly took my breath away. So maybe all you need is a gas mask. Actually, I’m exaggerating so pay no attention.
If you want to try some exotic new flavors on the grill this summer, you will enjoy this recipe. The secret is in the sauce. At risk of sounding like a food writer for the Ladies Home Journal in the 1950’s, the sauce can best be described as zingy and zesty, packed with intense Asian flavors. It’s got a nice little burn going on from the gochujang sauce, but it’s an easy recipe that starts with prepared barbeque sauce as a base. My husband loved this recipe, and since he’s the grill master at our house, nothing goes on the fire that doesn’t meet with his approval.