My Dirty Confession

Anyone who knows me knows that I am Greek…and that, like all of my other fellow Greeks, I am VERY proud of it. In other words, in short, like any good Greek girl does, I believe the following about Greeks: they are the most gorgeous beings on this planet (John Stamos Uncle Jessie, I’m talking about you), they have the most beautiful country (Santorini, I mean comeeee on), have the best culture (OPA!), the warmest personalities, and the most delicious cuisine. Basically, being Greek is the bomb.com. However, my dirty confession — and you have to promise you WON”T tell my mama and baba — is that I kinda sorta really love Italian food (in addition to of course, gyros, dolmades, etc.) I mean, I have to hand it to our cousins across the Ionian…they can cook! Anyway, today I had a major craving for one of my all time favorite Italian dishes: Broccoli Rabe with Sausage. Check out the deets below.

By the way, what were you guys expecting my dirty confession to be?  ;)

Ingredients:

Broccoli Rabe (2 bundles)

Sweet Italian Sausage (3-4 average size links)

Ground Chili Pepper (to taste)

Olive Oil (to coat the pan)

Oregano (1/2 a tsp)

Salt (to taste)

Garlic (to taste, but I reco. 1 clove (~1/4 a tbsp. when sliced)

Optional: Lemon (just a few squeezes here and there); Cheese (Parmesan, Manchego, etc.)

Directions:

1) Trim off the rough ends of the broccoli rabe and boil in salted water until al dente.

2) Cut sausage links into bite sizes pieces and sauté  in a separate – lightly oiled – pan on medium-high until both sides are browned; Add oregano and a light dusting of chili pepper.

3) Once sausage is browned on both sides, add minced garlic and cook on LOW. Add in the cooked broccoli rabe to the pan and mix (works best with tongs).

4) Squeeze some lemon over the entire dish and top with the thinly grated cheese of your choice.

5) Enjoy! I mean, Opa! Or Mangia! OR….I just hope ya like it, k?

IMG_4293

Photo Photo-1 Photo-3

Mediterranean Crab-cakes

photo-10

In my quest to both be Giada De Laurentiis, and quench my unwavering craving for crab cakes, this morning, I scoured the world wide web for recipes. However, to no avail, I found NOTHING. I mean sure, there are about 10,000 recipes on Pinterest alone, but I just wasn’t feeling it…not a single one. Whether they were too fatty, or too complicated (truffle vinaigrette, really?!), or whatever, I found nothing that made my taste-buds twirl. SO, like a good Greek girl would do, I decided to create my own. For the first time ever, [drumroll please] I present to you, The Mediterranean Crab-cake!

Yield: 15 crab cakes

Time: 40 minutes

Ingredients:

Crab meat – 1 lb.

Chives – a handful

Red Onion – 3/4 cup (about 1/2 of a regular-sized whole onion)

Bread Crumbs – 1 cup

Red Pepper – 1 whole

Egg – 1 large

Mayo* – 2 tbsp.

Dijon – 1 tbsp. (optional)

EVOO – umm, well it depends on just how mediterranean you want to get here.

Salt & Pepper – to taste

Lemon – a squirt here and there

Crabcakes - Ingredients

Directions:

1) Chop onion, chives and pepper as small as you possibly can (the smaller/thinner, the better) and cook on low-medium heat until the veggies sweat. I’d say 3-5ish minutes. Set aside and let cool.

Crabcakes - veggies cook

2) While the veggies are cooking, beat the heck out of 1 egg, and blend the rest of the ingredients together (egg included). Once the veggies are “cool” enough, fold them into the mixture. Add salt & pepper to taste, and squeeze some lemon in for good measure (also to taste–I’d say about 1 tsp.) Dijon is a plus here, too!

crabcakes mixture

3) Shape mixture into golf-size balls and pack tightly! If you want to get really fancy, you could measure each patty to be 1/4 cup. I prefer to go au naturel.

crabcakes - patties

4) Drizzle some EVOO in a pan, and cook on each side until brown. [Be careful! Before you smush said balls into patties, make sure each side is lightly brown, so that the mixture doesn't fall apart.]

Photo-1

5) Serve on a pretty little plate with sliced lemon and a few sprigs of chives, and proceed like a BOSS.

* I use mayo made from EVOO, just because it makes me feel like less of a fatso, BUT, if you really want to get healthy, replace with Greek yogurt (Fage, of course).

crabcakes - presentation

ENJOY!