Maryland Crabcake Recipe

Teresa Bryant is a wife, a mom of two little ones and a fabulous cook. This recipe is Mrs. Bryant’s favorite crabcake recipe. Originally from the Maryland/ DC area, she knows a thing or two about crabcakes.

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Ingredients

  • 1 lb container of lump crab meat
  • 16 Ritz crackers, crushed
  • 1 T spicy brown mustard
  • 1 T mayo
  • 1 t Old Bay Seasoning
  • 1 egg, beaten

Directions 

Combine all ingredients except crab meat. Mix well. Fold in crab meat until
fully incorporated into mixture. Form into 6 balls. Press into a patty
formation. Refrigerate at least 2 hours, covered, or overnight.

To cook: In a sauté pan, heat 3 tablespoons olive oil and 1 tablespoon butter
on medium-high. Place patties into pan. Cook approximately 4 minutes and then
flip. Cover pan and cook for roughly another 4 minutes. If the middle still
looks wet continue cooking without burning – checking every minute until done.
Remove crab cakes from pan and drain on a paper towel. Serve immediately.

Film and Foodie Review: The Amazing Spiderman 2

 

I was going skip over doing a review of Spiderman 2 because the depths of comic book world idiosyncrasies are so vast.  Sometimes you can produce a good story but it does not feel like what the fan following was expecting.  Others time you can perfectly cast, and create the essence of the story but fail at developing the story correctly.  This seems to be the almost unanimous perspective on Amazing Spider Man 2.

There are two reasons I decided to review the film.  One reason is because  unlike the original Amazing Spiderman, the second installment drew men with the back story.  I couldn’t get past the beginning of the Amazing Spiderman’s  first installation.  I thought it opened horribly and I was bored to  tears…I’m mean to sleep while trying to watch it on DVD.  I woke tried watching again and fell asleep.  This has only happened to me one other time and that was when I watched Batman 2 with Michael Keaton but this time I  fell asleep in the theater.  I watched most of it but I thought it was awful.  Spiderman 2 opens with the story of Richard Parker.  It is dramatic and pulls you in.  Normally, too many villains really bothers me.  Paul Giamatti was simply a waste of screen time as Rhino.  Many think that the character, Electro played by Jamie Foxx was unnecessary and transformation to an evil person was contrived.  Conversely, I thought it was established well that before his transformation from Max to Electro, this character was playing with a full deck.  Then there is Harry Osborn, this where I did see a contrived relationship which leaned on two much exposition about their relationship by the characters rather than really developing something we could see and believe on-screen.  I love the Tobey MacGuire films of Spiderman and Spiderman 2.  However, fans will of the comic book franchise to tend to overwhelming say Andrew Garfield epitomizes Peter Parker.  Although, Garfield is not benefitting from the great material that Macguire had.  Now on to my second reason for reviewing this film was to bring  food related convo to the table.

The Food:   Gwen Stacy asks Peter Parker to meet her at a Dim Sum restaurant in New York’s Chinatown called Nom Wah.   This is not just any restaurant by the first Dim Sum Parlor in Chinatown since 1920.  The real life Garfield and Stone are enchanting on-screen as a couple Stacy and Parker .  You can see the characters below in front of the restaurant.  If you are feeling romantic then imagine romantic evening of Chinese food including Dim Sum, a Cantonese style dish .  If you are in New York, you can recreate the mood by taking a trip to  Nom Wah.  Follow it up with ice cream for dessert.  It is another food moment Parker and Stacy have together.

Gwen Stacy(Emma Stone) and Peter Parker (Andrew Garfied) in front of Nom Wah’s ! in Chinatown.

Hip Hop Artists On Vegetarianism & Veganism: KRS-One, The Roots, Sage Francis, Chuck D, K-OS + more!

When I was kid listening to My Philosophy, I didn’t notice that KRS One said he was a vegetarian.  Randomly, I was having a53-atxl1

flashback moment, watched the video and heard it crystal clear that he mentions this in the song.    Then I decided 25 years later to find out if this still hold true about the artist and I stumbled upon this very thorough article about a bunch of Hip Hop artist that happen to be Vegetarians and vegans. –  READ MORE

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Prelude to article by Crystal A. Johnson, MCCN Editor

The Oh So Cultured James Franco

 Ladies this one’s beauty is more than skin deep though admittedly he just oozes with distractingly exotic good looks from hisJames Franco dark hair to his olive skin.  The critically acclaimed actor James Franco’s cultural background is very diverse.  His mom is a Jewish descendant of Russian immigrants. His dad is Portuguese and Swedish.  Franco is a California born American.

If you have scene the body of his work, it is obvious that this multi cultural actor is extremely talented.  Don’t be fooled by his youtube and other social media shenanigans.  Franco is a smart guy good with a great sense of humor but he is very cultured renaissance man.  He is a painter, licensed to fly, and avidly pursues education. The eclectic actor dropped out of school at UCLA early in life but his the past few years he has taken an accelerated educational path which includes recently being accepted into a Phd program at Yale.  Franco enrolled in Columbia’s MFA program in 2008 and graduated in 2010. While at Columbia, Franco also decided to attend a filmmaking program at NYU.  Franco was accepted to the University of Houston’s literature and creative writing program.

 

Filipino Pineapple Short Ribs

MCCN’s Contributing Writer Lia Reconsal, has Filipino roots. She says, “I love my mom’s pineapple spare ribs

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Pineapple Short Ribs(This is a photo of Pineapple short ribs by Chef Larry Edward-Photobucket)

which is made like an adobo…”

 

(This recipe is good for 2-4people)

Ingredients

2lbs of beef ribs (your preference…I like short ribs but my mom likes baby back)
1 can of cut pineapple in juice
4 tbsp brown sugar
1 cup soy sauce
1/2 cup white vinegar
1 tsp whole pepper
1 bay leaf
Salt to taste

Rub ribs in brown sugar then marinate in soy sauce,vinegar,pineapple juice (only but save the pineapple chunks),bay leaf,pepper overnight if possible or a couple of hours. When ready to cook transfer everything to a pot and simmer until meat is tender.

This is already good as is but mom takes it to another level…

Take the meat from the pot and fry sides til browned (which shouldn’t take too long…just crisp it a little). Place meat in your serving dish. Reduce or thicken a couple of spoons of your sauce and place on top of the meat. Serve with pineapple chunks on top.

Do Food Expiration Dates Really Matter?

You open the fridge, drag out the cottage cheese, check for fur, and if there isn’t any, you say, “Honey? Will you sniff this?” This is not, however, expiredfoodthe approved method of checking for freshness. The approved way lies in a voluntary system of labeling.

Yes, voluntary. The only items required by federal law to be labeled for expiration are infant formula and some baby foods; some states also mandate pulling dairy from store shelves on the expiration date.

Learn the Lingo of Expiration Dates

This brings us to terminology. The actual term “Expiration Date” refers to the last date a food should be eaten or used. Last means last — proceed at your own risk.

Other, more commonly spotted terms are:

  • “Sell by” date. The labeling “sell by”
  • “Best if used by (or before)”
  • “Born on” date
  • “Guaranteed fresh”
  • “Use by” 
  • “Pack” 

Find out what these terms mean at Web MD

Cookbook Spotlight: Sabores Yucatecos -Spanish Version

Chef Gilberto(L) with Chef Angel at tasting of Sabores Yucatecos Cookbook recipes.

Chef Gilberto(L) with Chef Angel at tasting of Sabores Yucatecos Cookbook recipes.

Chef Gilberto Centina , owner the Los Angeles restaurant Chichen Itza presents his new cookbook Sabores Yucatecos, the Spanish version.   An English version of the book was published first. The acclaimed cookbook won the First Place Award for Best Cookbook in the Latino Literacy Now’s 2013 International Latino Book Awards. The English version was the first cookbook written of it’s kind with a focus on cuisine of the Yucatan.

Chef Gilberto was born and reared in Tizmin located in the Yucatan of Mexico. As a kid he grew up helping his mom prepare delicious meals. The inspiring aromas woke up passion for cooking. However, as an adult Chef Gilberto sought work and successfully began working in engineering but the passion for cooking was still there. Eventually, he moved to the United States and began working in the culinary industry perfecting his abilities in the culinary arts. In 2001 he open his restaurant Chichen Itza.

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MCCN’s editor and I have both gotten the opportunity to taste the spectacular cuisine of Chef Gilberto. We hope your attempt at trying the recipes from Sabores Yucatecos allows you to truly experience Chef Gilberto’s creativity and richly flavorful food.

 

Written by Chef Angel Marquez.