Food Humor

 

Citrus Upside-Down Cake

 

 When the natural pectin in the citrus is mixed with the sugar, it forms a pudding-like upside-down layer that tastes like buttery marmalade. It creates a delicious cake that everyone will want to know how to make.

 

Upside-down layer:

1 stick unsalted butter

½ cup plus 2 tablespoons sugar

2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick

 

Cake:

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup olive oil

1 cup full-fat plain Greek yogurt

1 cup sugar

 

Prepare the oven to 350°F and position a rack in the center. Butter & line a 9-inch round cake pan with parchment paper.

 

Begin by creating the upside-down layer:

Melt the butter in a medium saucepan over low heat. Remove from the fire and stir in 12 cups of sugar and 2 teaspoons of water. Whisk the mixture until the sugar melts and it becomes glossy and slightly thickened. Pour the melted butter & sugar into the prepared cake pan and spread to cover the bottom in a uniform layer. Set up the cake pan in the freezer till the butter and sugar layer freezes; keep the pan frozen until ready to transfer.

Toss the lemon slices with the remaining 2 tablespoons of sugar in a small dish. Allow the lemon slices to macerate in the sugar for 10 minutes.

Make the cake batter while the upside-down layer is freezing:

In a large mixing basin, combine the flour, baking powder, baking soda, and salt. Place aside. In a separate large mixing bowl, whisk together the eggs and olive oil until thoroughly blended. Mix in the yogurt and sugar. Create a well in the flour mixture then add the wet mixture in three additions, folding after every addition till no dry flour particles remain. Place aside.

Spread out the lemon slices to cover the melted butter & sugar in the cake pan, overhanging them by up to 18 inches. Place the cake batter on top of the lemon pieces.

Cook for approximately 1 hour, till a cake tester put into the middle emerges with only a couple of wet crumbs adhering to it. Allow to cool for 15 minutes on a wire cooling rack. Gently invert the cake onto a serving platter and discard the parchment-paper liner. Permit the cake to cool for a further hour before serving.

 

Fish Creole

 

 Fish creole, also known as pisca has a curious in Aruban, is a classic Aruban meal that is still cooked in many Aruban homes and restaurants.  The meal is delectably simple: pan-fried slices of fresh fish fillet served in an onion, tomato, bell pepper, with garlic sauce.  

 

INGREDIENTS

1 lb. fish steak grouper, snapper or turbot

Creole Sauce:

¼ cup olive oil

¼ cup stir fry

½ cup chopped onion

½ cup bell pepper minced

¼ cup chopped fresh cilantro

1 tbsp. wheat flour

1 tbsp. Tomato paste

1 cup dry white wine

Salt to taste

 

Marinate the fish fillet and refrigerate it till ready to be cooked.

Make the Creole Sauce first. In a medium saucepan, heat the olive oil, then add the sofrito, onion, peppers, & cilantro & simmer for several minutes on medium heat. Cook while stirring regularly, till the fish concentrate, wheat flour, and tomato paste are thickened. Add the white wine in small increments till done, season to taste, and put aside.

Pour a splash of olive oil into a frying pan and cook the fish fillets for several minutes on both sides before serving with the sauce.

New England Crab Cakes

 

This dish is from Maine and is AMAZING! These cakes are just so delectable that they virtually dissolve in your mouth! They go well with seafood pasta salad, boiled potatoes, or fresh steamed vegetables.

 

1 pound crabmeat

½ cup dry bread crumbs

1 egg, beaten

1 tablespoon mayonnaise

1 teaspoon prepared Dijon-style mustard

1 teaspoon Worcestershire sauce

1 tablespoon Old Bay Seasoning

2 tablespoons butter

 

Combine the bread crumbs and crab meat in a medium mixing basin. Combine the beaten egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning in a mixing bowl. Mix these ingredients lightly, taking care not to overwork the crab flesh. Make Eight round, flat crab cakes.

 

In a pan over medium heat, melt the butter. Fry the cakes until crispy and golden brown on both sides. Serve hot.