Mom’s Day

As posted earlier today, I had high hopes for a fun and flavor-filled day to celebrate the Cavewoman’s daily gargantuan task of motherhood. Yet, I started the day in fear. Fear that Robert Burns’ often paraphrased line, “The best-laid plans of mice and men often go awry”, would come true today. But, my Mother’s Day Fairy Godmother must have been on her game because the only plan that didn’t go as planned was our Steamed Artichoke lunch. But, I’m getting ahead of myself.
With both Cavemom and Cavemom-in-law both out of town for the big day, we were left to a very intimate Caveclan celebration. The day started with cards and presents, which included a certificate for a foot massage and a planter full of tulips that were about to bloom. They didn’t stay in the planter very long, though, as the C-woman had a perfect spot in the backyard for them. So I donned the gardening gear and made quick work of the first Mom’s Day honey-do of the day.

Next, it was time for breakfast. I “whipped up” some Cavetaters and went to work on a veggie-friendly Eggs Benedict that subbed out the traditional piece of ham or Canadian bacon for a slice of vine ripened tomato. Unfortunately, the Benedict process is too labor-intensive to be able to make it and shoot photos at the same time. So, I can’t post the recipe … yet! It was such a hit that I will be making it again later this week and the Cavewoman has agreed to handle the camera work. Until then, you’ll just have to enjoy the view:

Afterwards, I was delighted to hear from my wife that this version was better than what she gets at her favorite restaurant for Eggs Benedict … and that she was “not just sucking up by saying that!” 😆
After such a filling meal we had no room for dessert and, in a few hours, didn’t have room for our planned lunch of steamed artichokes. But, around 1:30pm the Mom’s Day girl decided that our skipped dessert would make a great “lunch” … and who was I to argue?!? 😉 Now, I wish I could take credit for the Cheese Filled Crumb Coffee Cake that graced our plates. But, Entenmann’s makes one of the very few store-bought desserts that make it into our house. Though, for good reason – it is THE BOMB! Well, it was the bomb until today, when I added some Cognac marinated Mint Strawberries to the equation. Oh my! Now, it’s THE BOMB!!

On a side note, next week we’ll be doing our first “Secret Ingredient” theme with several recipes posted that will include the special element. I’ll give you a hint … the first secret ingredient can be found in the strawberry recipe.
After some football, soccer, Crazy Eights, and some light house cleaning to prep for some family visitors expected this week, it was time to start working on dinner. Again, a bit labor intensive, but well worth it! A Baby Greens Salad with Caramelized Red Pears, Candied Pecans, and Goat Cheese got the meal started. (Recipe should be up tomorrow)

For the main course, one of my wife’s favorite dishes in the world was on the docket – King Crab Risotto with Artichoke Hearts and Pine Nuts. Of course, being the herbivore that she is, Cavewoman got hers sans crustacean. The Cavekids and I, however, enjoyed the crab-filled version that the recipe’s name suggests. Best of all, everyone was completely satiated by meal’s end.

Needless to say, after all this fun, frolic and flavor I am cooked! Yet, it was all worth it to hear the Cavewoman say, shortly before hitting the hay, that she had a “great day”. Funny thing is, she wasn’t the only one! 🙂

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

King Crab Risotto

Easy to make, and great to the taste. As you will see, even the kids will love this, and it can easily be altered to a veggie-friendly version, too!

INGREDIENTS

2 Large King Crab Legs – Cooked
3 Cups Vegetable Broth
1 Cup Arborio Rice (Risotto)
1 Cup Artichoke Hearts
3 Cloves Garlic
2 Green Onions
1/3 Cup Fresh Grated Parmigiano Reggiano (Parmesan Cheese)
1/4 Cup Pine Nuts
2.5 Tbsp. Butter
2 Tbsp. Olive Oil

RECIPE

Using kitchen shears or a nut cracker, shell crab meat, break into large bite-sized chunks, cover and place in refrigerator.

Finely chop green onion and mince garlic. Set aside.

In large sauce pan heat butter and oil. Saute garlic until translucent. Add rice and saute another 2-3 minutes.
HINT #1: For even more artichoke flavor, use the marinating oil from the artichoke hearts instead of the Olive Oil.

Very slowly add 1 cup of the broth to the rice, stirring almost constantly and making sure that liquid is absorbed by rice before adding more broth. Continue adding broth 1 cup at a time in this fashion.
HINT #2: Yes, this is a bit more labor intensive than most of my recipes. So, turn on some tunes, or a great game on the tube, and mouth-breath your way through the next 20-25 minutes. 😉

Once liquid is mostly absorbed by rice, slowly stir in parmesan cheese. Reduce flame to low.

Now, add green onions and pine nuts. Stir in well.

Add artichoke hearts and very gently fold into Risotto mixture.

If it’s an all-carnivore crowd, skip to the next step. But, if you have any vegetarians in the group, go ahead and remove suitable amount to serve them.

Add crab meat and very gently fold into Risotto mixture. Try to keep the crab from breaking up too much.

Cover sauce pan for about one minute until crab warms. Serve with salad and warm bread.

This dish goes over big-time with folks of all ages. As you can see, it met with rave reviews from the Cavegirl. She couldn’t get it into her mouth fast enough! 😉

Prep Time = 12 minutes
Cook Time = 25-30 minutes
Serves 4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

King Crab Wontons

A neo-Caveman’s twist on an ancient Chinese delight.

INGREDIENTS

2 Medium/Large King Crab Legs – Cooked
24 Wonton Wrappers
24 tsp. Cream Cheese
3 Water Chestnuts
1 Green Onion
2 Tbsp. Corn Starch
1 1/2 Cups Vegetable Oil

RECIPE

Mince water chestnuts and finely chop green onion. Set aside.
Use kitchen shears or nut cracker to open crab legs and remove all meat. Break into small bite-sized pieces.

Split corn starch evenly and spread onto two plates.

Set up a work station with crab meat, cream cheese, green onion, water chestnuts, wonton wrappers, a small bowl of water, and corn starch plates all within easy reach.

Position a single wonton wrapper on a clean, dry plate. Place 1 teaspoon of cream cheese, an equal amount of crab meat, and a pinch each of green onion and water chestnut in the center of the wrapper.

Wet your finger with water and moisten two adjacent edges of the wonton wrapper. Then, diagonally fold the dry edges over onto the wet edges and firmly seal together with your finger. Finally, moisten two opposite corners, fold and seal together. BINGO! You have just made a “Bishop’s Hat” wonton!!

Place completed wonton onto corn starch plate.
HINT: Try experimenting with different shapes of wonton. For example, you can position the wrapper as a rectangle, moisten the edges along the top half, then fold and seal lengthwise. Pinch the ends and make a “George Washington’s Hat” (pictured below with Bishop’s Hats). Just be sure all edges are well sealed or the cream cheese will leak out during cooking.

When all wontons have been made, cover loosely with plastic wrap and place in freezer for 15 minutes. This helps them retain their shape when placed in hot oil.
HINT #2: If 24 wontons are too many for your immediate needs, before cooking, just place the extras in a container and freeze until ready for use at a later date.
Heat oil in a wok, stir fry pan or large sauce pan. Place 5-6 wontons in oil and cook until edges start to turn golden brown.

Then gently flip them over with a slotted spoon and continue to cook until entire wonton starts to turn golden brown. Gently remove wontons from oil with slotted spoon and place on plate lined with paper towels to absorb excess oil. Continue process until all wontons are cooked.

Serve with Chinese Plum Sauce for dipping. I like to spice mine up a bit with several shakes of the Chili Oil bottle.

Prep Time = 30 minutes
Cook Time = 15-20 minutes
Makes 24 Wontons

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.