FoodBuzz Challenge #7: Foodie Film Festival

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Welcome to week 7 in the #PFB2010 Competition. It’s the video challenge, and I’ve decided to present an entire Foodie Film Festival! The feature presentation is a new release, but if you like what you see– you may want to stick around and view some of my favorite videos from the past. Just click the links at the bottom of this post.

Even though I consider myself something of a foodie auteur, I’ve seen plenty of bloggers do it much better. Check out Average Betty or Food Wishes and you’ll see what good food videos for the web are all about. Still, I have so much fun making them – though I admit they’re a lot of work. Which is the reason I just don’t make them as often as I’d like?

Which means I’ve been looking forward to this challenge more than any other. I knew it would force me out of my complacency and into the editing room. In fact, my very first post ever on this blog was a cooking video. And from the very beginning, I’ve always believed that if a blog is going to have a video, then that video needs to be fun and it needs to be accessible. Talking heads are fine for the Food Network, but this is the web and we have our own way of doing things.

My videos are fast-paced and stimulating. In other words, frenetic and loud! However, I also load them chock-full of useful food advice or actual recipes, without bogging them down with too much detail. After all, I figure you’re an intelligent person who knows a few things about cooking and the wider world. Otherwise, why would you even be here? I mean, do I really need to show every single step in monotonous detail in order to inspire you in the kitchen? I don’t think so. GREG

sippity sup presents

 

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Lemongrass Crab & Scallop Cakes with a Spicy Cucumber Dipping Sauce

serves 6 Adapted from Holly Peterson

CLICK here for a printable recipe

  • scallop & crab cakes12 oz sea scallops
  • 12 oz lump crab meat
  • 1 three inch piece of lemongrass
  • 2 lemons, zest only
  • 1⁄2 c panko breadcrumbs
  • 1⁄4 c chives, minced
  • 4 large eggs, lightly beaten
  • salt and pepper, to taste
  • 1 c water
  • 1⁄4 c sugar
  • 1 t sea salt
  • 1⁄4 c white vinegar
  • 1⁄4 t crushed red pepper flakes, to taste
  • 1 large shallot, minced
  • 1⁄2 English cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
  • 1⁄4 c peanut oil
  • 1⁄4 c butter
  • cilantro (as garnish)
  • mint (as garnish)

For the crab cakes: Remove the tough muscle on the side of the scallops and cut the scallops into1/4-inch dice. Combine the scallops and crab meat in a large bowl.

Remove the tough outer layers from the lemongrass, mince about 2 teaspoons of the light colored interior. Place the lemongrass and the lemon zest in the bowl with the scallops and crab, cover the bowl, then refrigerate overnight.

The next day: Add the Panko, chives and eggs to the bowl with the seafood. Season the mixture with salt and pepper. Gently incorporate the ingredients using a folding motion. The best crab cakes are difficult to work with because the mixture should just barely hold together. So don’t over-mix or be tempted to add more breadcrumbs because the cakes will hold their shape once cooked.

For the dipping sauce: Bring the 1-cup water to a boil and add the sugar and sea salt, swirling the pan to dissolve. Add the vinegar, chilis, shallot, and cucumber. Stir to mix the ingredients and refrigerate until ready to use. It may be made up to 1 day ahead.

Form the scallop and crab mixture into 18 cakes that are 2 to 3 inches in diameter.

Heat a large sauté pan over medium-high heat and add the peanut oil and butter. As soon as butter melts, add the cakes and sauté until golden and barely cooked through, about 2 to 3 minutes on each side. Be careful not to overcook, and cook in batches if necessary to avoid crowding the pan. Serve 3 cakes per plate along with the spicy cucumber dipping sauce. Garnish each plate with cilantro and mint.

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And The Foodie Film Festival Continues…

 

revenge of the brussels sprouts Happy Noir Yearkimchi video link

 

 

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SERIOUS FUN FOOD

Greg Henry

Sippity Sup

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