Oysters Rockefeller at the Coast

Recently on a vacation to the Oregon Coast, I was inspired to make Oysters Rockefeller with the fresh oysters purchased straight out of the Yaquina Bay in Newport, Oregon.  Literally pulled out of the water just hours before I purchased them, I knew these oysters were going to be spectacular.  And how better to celebrate them than to dress them up with spinach, tomatoes, garlic, butter, bacon, and cheese!  We grilled the oysters whole in their shells first, popped them open with a shucking blade, dressed them with Rockefeller toppings, then broiled them in the oven.  The result was truly divine, perfect oysters.

I forgot my camera that night, and had to make due with my iPhone.  Our indoor lighting was terrible, but I did the best I could to get some step-by-step photos for this post.

Ingredients Needed for Grilled Oysters Rockefeller with Bacon

• 1 dozen small oysters in the shell
• 3/4 stick butter
• 1 cup finely chopped spinach
• 1/2 cup finely chopped parsley (mixed with spinach)
• 5 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1/3 cup finely diced tomato
• 3 slices bacon, cooked crisp and finely chopped
• 1 cup panko breadcrumbs
• 1 small lemon, juice evenly squeezed over oysters
• 1 cup shredded Parmesan cheese
• Kosher salt and ground black pepper to taste

Oysters Rockefeller Ingredients

How to Make Grilled Oysters Rockefeller with Bacon

Place oysters, whole in shell, on a hot grill and cook for about 5 minutes, until shells begin to bubble and steam and slightly pop open.

Grill Oysters in Shell on Barbeque

Wearing gloves (to insulate hands), remove an oyster shell from grill, and while holding in gloved hand, place shucking blade into crack opening and twist to open the shell.  Pull open shell, and run blade on top of connecting muscle to release oyster from the top half of shell.  Reserve as much of the internal juices as you can, and place half shell on a baking tray.  Discard top half of shell.  Repeat with remaining oysters.  If you want to get fancy, fill the baking sheet with rock salt and place the oyster shells on the salt instead.

Shuck Hot Oysters From Grill

Grilled Oysters in the Half Shell

Now, you could just stop here and enjoy these perfectly steamed oysters with some butter, hot sauce, and squeeze of lemon, and I’ll admit, we ate over a dozen like that.  They were delicious, but the Rockefeller version put them to shame.

Top the oysters with a pad of butter (1/12th of the butter) and season with salt and pepper.  Add garlic and shallot, bacon, spinach and parsley, tomato, Parmesan, lemon juice, and panko.

Oyster Rockefeller Toppings to Bake

Place under a broiler on center rack of oven and broil until cheese is melted and breadcrumbs are toasted, about 6-8 minutes.

Baked Oysters Rockefeller

Serve hot.  Enjoy!

Recipe by Jothan Yeager, April 19, 2013

The Bald Gourmet grills up some amazing Oysters Rockefeller with a touch of bacon while vacationing at a beach house on the Oregon Coast.

Crostini with Sauteed Calabacita Squash

When I was in Puerto Vallarta staying at Riu Palace Pacifico, I discovered this tasty little appetizer crostini hidden among the hundreds of items in their main buffet.  I was amazed at the depth of flavor such a simple creation provided.  Crunchy, savory, and a touch sweet, it was everything my mouth could desire, and I made a note to make it for a crowd at some point.  Well, that point came recently at an event I helped cater.  It was a hit, even with the teenagers in the crowd who were afraid to eat squash.

What is Calabacita (Tatuma) Squash?

Calabacita Squash

This ancient squash is native to Latin America.  Archeologists have found evidence of human consumption in Latin America dating back 10,000 years ago.  It is known by many names, including:  Calabacita, Tatuma, Tatume, Calabacita Italiano, Mexican Grey Squash, and White Mexican Squash.  However it is called, it is delicious.  It has a thin tender skin which is light green in color with little white speckles all over it.  The flesh inside is white and fairly firm.  Both skin and flesh are cooked.  It has a great buttery and savory flavor, and gets slightly sweet when sauteed and lightly caramelized.  As I discovered while in Puerto Vallarta, it is very diversified in its use.  I found it served up in everything from soup, to appetizers, to omelets, to casseroles; and it was all delicious. It has a much deeper flavor than zucchini, and is perhaps the most flavorful of all the summer squashes.

You can readily find Calabacita squash along side zucchini and yellow squash in most grocery stores that cater to Hispanic clientele.  Here locally in Boise, Idaho, I source it from Winco.

How to Cook Calabacita Squash

You can grill, bake, stew, braise, and fry calabacita squash just like you would zucchini.  But for this recipe, I saute it in butter until just caramelized.  Simply cut the calabacita squash in half lengh-wise, then slice into 1/2 half inch pieces.  Melt the butter with olive oil in a large saute pan over medium high heat, add the squash, add diced onion, season with salt and pepper, and cook over medium-heat for about 15 minutes until tender and golden in color.

Sauteing Calabacita Squash

Ingredients for Making Crostini with Calabacita Squash

• 2 lbs calabacita squash
• 1/4 large onion, diced
• 1/2 stick unsalted butter
• 1 tablespoons olive oil
• Kosher salt and cracked black pepper to taste
• 1 baguette, sliced diagonally (1-inch thickness) and toasted
• 3 ounces shredded Parmesan cheese
• Fresh herbs (like dill) to garnish

How to Plate and Serve Crostini with Calabacita Squash

Spread a heaping spoonful of sauteed squash onto crostini.  Sprinkle shredded Parmesan cheese on top of squash, then place a sprig of fresh dill or other fresh herb on top.  Place individual crostini on a small plate, or place several on a large serving platter.

Plated Crostini with Calabacita Squash

Catering Crostini with Calabacita Squash

 Recipe by Jothan Yeager, March 6, 2013

The Bald Gourmet brings home a concept for a delicious Calabacita Squash Crostini recipe from Puerto Vallarta.

Pistachio Crusted Chicken Nuggets

Don’t let the title turn you away.  These Lebanese flavor inspired nuggets are awesome.  Serve these delicious low carb, low fat, high flavor chicken nuggets to your family and friends, and I guarantee they won’t want to eat store-bought frozen crap nuggets again.  They are healthy, delicious, low fat, and full of crunch; perfect for a party platter appetizer or a weeknight family dinner.

This recipe calls for Sumac (sometimes spelled sumak), a traditional middle eastern spice used extensively in middle eastern and Lebanese cooking.  It is the ground dried berry of the native sumac bushes of the region.  It has a tart lemon flavor, subtle sweet aroma, and a beautiful deep purple color.  You can find it at any middle eastern foods store, and often in the spice aisle of high-end specialty grocers like Whole Foods.  I recommend getting some and using it in this recipe, as well as sprinkling it on hummus, fish, chicken, salad, or even popcorn.  But if you can’t find any, you could substitute the zest of a large lemon in this recipe instead.

How to Make Delicious Low Carb Breading for Chicken Nuggets

Pistachio Breading for Chicken Nuggets

Yes, I still use the traditional bread crumb base for my nuggets, but I incorporate ground pistachios into them to cut back on the carbs, increase the flavor, and add an extra layer of crunch.  They are delicious.  Buy the pre-shelled ones to save yourself a bunch of work and time.  Simply dump them into a food processor and pulse until finely chopped.  Then mix with bread crumbs and the spices.

When using bread crumbs, it is best to use homemade crumbs from homemade bread.  Just leave a chopped up loaf out over night, then pulse in a food processor to form fine crumbs.  Different sizes of the crumbs are good, as they will provide varying levels of texture and crunch on your nuggets.

• 2 cups shelled pistachios, finely chopped
• 3 cups bread crumbs
• 1 tablespoon sumac
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper

This recipe makes enough to cover 8 large chicken breasts worth of nuggets.  Cut the recipe in half if you want to make less nuggets.  But I find that I want to make extra nuggets to stick in the freezer and pop in the toaster oven later whenever I’m in the mood for a quick healthy snack/meal.

How to Make Healthy Low Fat Pistachio Crusted Chicken Nuggets

I say “low fat” because my nuggets are not fried, but rather baked until golden brown in the oven.  There is fat from the nuts, as well as the eggs, but that’s about it.  Lower fat than deep frying for sure, and the pistachio fat is the healthy fat our bodies actually need.  Such a simple change to make a healthier option.  Not to mention that they actually taste better too!

• 8 large chicken breasts, cut into large bite nuggets
• 4 eggs, beaten
• Low carb Pistachio Breading

Prepare the chicken by first slicing into strips roughly 1 inch wide.

Cut Chicken Into Strips

Then cut the strips into nuggets, roughly 1.5 inches long.

Cut Strips Into Large Bite Nuggets

Place the beaten eggs in a shallow pan, like a loaf pan.  Form an assembly line of the chicken, eggs, and pistachio breading to simplify preparation.

Breading Station

Dip the chicken nugget pieces into the beaten eggs, covering to coat.

Coat Chicken with Eggs

Then toss them in the pistachio breading, fully covering to coat.

Toss Chicken Nuggets in Pistachio Breading

Place breaded nuggets on an oiled baking pan (I like to use non-stick spray), leaving about an inch of space around each nugget.

Placed Breaded Nuggets on Baking Sheet

This recipe should make roughly 4 baking sheets worth of nuggets.

Place the nuggets in a 375° convection oven for 20 minutes.  Baking in a convection oven reduces the baking time needed, ensures an even browning crunch on each nugget, and ensures even cooking throughout your oven.  Turn the pans around half way through cooking so that the blowing air from the convection fan does not over brown any surfaces.

If you do not have a convection oven, increase the temperature to 400° and increase the cooking time to 30 minutes, rotating the pans between shelves in the oven halfway through.

Serve hot nuggets with your favorite dipping sauce.

Pistachio Crusted Chicken Nuggets with BBQ Sauce

Recipe by Jothan Yeager, March 2013

The Bald Gourmet creates a delicious and healthy version of fast food chicken nuggets with the help of Sadie Clift.

As we were coming back from Los Veranos Canopy Tour, I asked our bus driver where he recommended for good seafood dining.  I mentioned some of the places listed in my Lonely Planet guide, and he said they were good but were not really “Mexican” seafood.  He thought about it for a while, then said he knew just the place.  He actually drove us right to their door, taking the other bus passengers along for the ride.  Once there, he got out of the bus and went in to tell the owner what we were looking for and to make sure we got treated right.  What great service the Los Veranos team provides.

Great Service at Fredy Ocho Tostadas

I’m not sure if it was our bus driver’s efforts or if their staff is always this friendly, but we were treated amazingly well.  They only take cash, and we were short.  But the owner seated us and told us we could worry about walking to the ATM after our meal.  My girlfriends dad had already gone to get the money by then, but what a great gesture anyway.  Additionally, they did everything in their power to make us feel comfortable and welcome, checking in on us frequently and offering suggestions from their menu.  This was unusually helpful because we were the only non-locals in the place.  The place was packed… that’s always a very good sign.

Fredy Ocho Tostadas Packed with Diners

We were all really tired from our long day at Los Veranos Canopy Tour, not to mention very hot and sweaty.  Again, Fredy’s staff took notice and brought us ice-cold bottled water immediately, as well as some tasty chips and salsa to help get our energy up quickly.  The restaurant has open air roofing, as you can see in the picture above, but the ceiling fans did an incredible job of keeping the sweat off us.

Delicious Seafood Cocktails at Fredy Ocho Tostadas Estadio

Seafood is what Fredy’s is known for, and seafood they have!  The menu was full with just about every Mexican style seafood dish you can think of, including their “famous” seafood cocktails.  These sounded good and interesting, and I knew I wanted one.  I was very intrigued with the sea snail, as I had never eaten sea snail before, so I ordered the sea snail and scollop cocktail.

Fredy Ocho Tostadas Sea Snail Scollop Seafood Cocktail

What an interesting concoction this thing was.  It was sea snail, scallop, onions, tomato, cucumber, and avocado, all mixed in a sea-water brine for broth with lots of lime in it.  It was very refreshing, but odd, if only because of the brine broth.  But the sea snail certainly added a funk.  Sea snail has a very interesting flavor.  That flavor reminded me of the smell of science lab chemicals, but in a fishy way.  It was very firm in texture, and was cool to eat, but I’m not sure if I would seek it out again or not.

Best Coconut Shrimp Ever at Fredy Ocho Tostadas Stadium in Puerto Vallarta

The other appetizer we ordered were the coconut shrimp.  These were the best coconut shrimp I’ve ever had.  Seriously.  They were completely amazing.  The shrimp were moist and succulent.  The breading was terrific, and had a lot of fresh coconut in it.  But what really brought it all together for me was the amazing tequila mango dipping sauce.  It was sweet, but not overly so, and had a touch of hot chili in it.  The mango flavors were at the forefront, and the whole thing tasted like it was made with mangos picked off the tree that morning.

Fredy Ocho Tostadas Coconut Shrimp

Fredy’s knows they are good.  And they are so generous with that knowledge that they actually printed the recipe (most of it anyway) on their menu!

Fredy Ocho Tostadas Coconut Shrimp Recipe from Menu

Best Italian Seafood Pasta in Puerto Vallarta at Fredy Ocho Tostadas Stadium

This next experience confused the crap out of me.  Sadie’s sister, Markie, decided that all the Mexican seafood we were ordering wasn’t her thing, so she ordered a bowl of Linguini with Pesto and Shrimp.  We all thought she was nuts, and even went so far as to make fun of her/chastise her for such a lame order.  But little did we know that she was a complete genius, ordering one of the best things on the menu.  I have eaten many a pesto in my day, and make it every summer from basil in my garden.  I make a mean pesto, but I don’t know if mine is as good as what came out on Markie’s plate.  This stuff was light, full of basil flavor, had just the right amount of garlic, and wasn’t greasy or overly cheesy.  It was perfect.  The shrimp was very fresh and was perfectly seasoned and cooked.  Oh Markie, you wise little brat.  How did you know that you would get perfect Italian pasta at a Mexican seafood restaurant in Mexico?

Fredy Ocho Tostadas Linguini with Pesto and Shrimp

Amazing Grilled Seafood Platter at Fredy Ocho Tostadas Estadio Mexican Restaurant

When our bus driver recommend Fredy’s to us, he must have been thinking of this dish.  This platter was the perfect representation of Mexican seafood.  Just look at it!

Fredy Ocho Tostadas Family-style Mexican Grilled Seafood Platter

Fredy Ocho Tostadas Mexican Grilled Seafood Platter

Where to even begin!  Let’s start with the mixed seafood served in the very cool looking large scallop shells you see on each side of the platter.  It was prepared in a hot chili sauce which I wasn’t able to identify very well, other than chili and tomato, but it was very good.  The funky sea snail was in this mix, but even with its funk, the dish was good.  The spiny lobster you see in the center was cut in half and baked with chopped garlic all over it, which would have been awesome had it not gotten burnt a bit.  Regardless, it was moist and very sweet.  The fried fish filets you see in the top center were excellent.  They were extremely moist, very crunchy, and were served with a fantastic dill tartar sauce.  They were perhaps the best fried fish I’ve had.

But the real show stopper for me were the giant shrimp you see in the large scallop shell in the bottom center.  They were grilled, then quickly sauteed in melted butter, chopped garlic, and dried red California chili pod strips.  I say California chilies, but they could have been anything.  I don’t really know, but they were sweet and had a very mild heat just like California chilies do.  The chili and garlic flavored the butter so that every bite all over the shrimp was as succulent as the one before.  Simply fantastic!  The mussels in their half shell were also ridiculously good, served in the same chili garlic butter as the shrimp.  Muy Bien!

Fredy Ocho Tostadas Giant Grilled Shrimp with Chili

Whole Fried Snapper at Fredy Ocho Tostadas Restaurant Not as Good as the Rest

Oh how I love whole fried fish.  It almost always comes out super moist and perfectly delicious.  Not quite so at Fredy’s.  Their version was tasty, don’t get me wrong, but just wasn’t as good as it could have been, or as compared with the rest of their menu.  The possitives it had going for it were:  a super crunchy skin; and a moist flesh.  The negatives it had were:  it needed more seasoning; and it was a touch dry.  How could it be both moist and dry at the same time?  I don’t know and it confused the hell out of me.  Maybe that’s why I didn’t love it.  Who knows.

Fredy Ocho Tostadas Whole Fried Snapper

A Perfect Ending to a Great Time in Puerto Vallarta

Satisfied beyond belief, we said our thanks and our goodbyes to the staff at Fredy’s and hit the streets to find a cab.  After haggling with the toothless cabby we eventually found, we jumped in his van and headed back to our hotel.  We took things easy that night, packing our suitcases and eating our last deserts at Riu’s buffet.  What a great vacation…. food adventures and street finds, canopy zip lining, snorkeling, para-sailing, beach lounging, icy cold tropical drinks, and luxury accommodations the entire time.  All with a beautiful blue-eyed girl.  I don’t think I could ask for more.

The Bald Gourmet falls in love with Puerto Vallarta and the blue-eyed angel at his side during a Mexican summer vacation.

Grilled Apple and Candied Bacon Flatbread with Sage Garnish

Good Heavens! Every now and then I create a dish that blows me away a little. It is with great pleasure that I share this amazing flat bread recipe with you. Please make it for someone you love.

I got the idea for this from a couple different food magazines. Theirs were completely different, but both called for apples. I decided to toss my apples with fresh sage and olive oil, and then grill them to caramelized perfection; add some whole wheat dough, some spicy candied bacon, more sage, some fontina and Gruyere cheese, and call the whole thing done. These are bold Fall flavors at their finest. This, my friends, is a keeper and in my top list.

Ingredients Needed to Make Grilled Apple and Candied Bacon Flat Bread

• 16 ounces (1 pound) prepared whole wheat pizza dough
• 2 large Fuji apples
• 3 teaspoons finely chopped sage, plus whole leaves for garnish
• 1/4 teaspoon kosher salt
• Black pepper to taste
• Extra virgin olive oil, 5-6 tablespoons
• 1 cup grated fontina cheese
• 1 cup grated Gruyere cheese
• 6 slices thick cut peppered bacon
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• Pinch of kosher salt

How to Make Candied Bacon

Combine brown sugar, cinnamon, cayenne pepper, and a pinch of kosher salt in a large ramekin or small bowl to make a rub. Stir with fork until evenly mixed.

Candied Bacon Rub

Place bacon slices on a broiler pan or baking sheet with a wire rack.

Thick Sliced Bacon on Broiling Rack

Sprinkle all the rub over the bacon slices, spreading with fingers to evenly coat.

Sprinkle Rub on Bacon

Bacon with Rub

Spread Rub Evenly Across Bacon

Place bacon in a 350° oven and bake for 25 minutes. I cooked mine in my toaster oven.

Remove from oven and allow to cool to warm. Cut into bite sized pieces and set aside.

How to Prepare Ingredients for Making Grilled Fall Flavored Flatbread

While bacon is cooking, prepare all the other ingredients so you can quickly assemble flatbreads on the grill. Start by grating the cheeses, placing in a bowl, and tossing with fingers to combine the two.

Fontina and Gruyere Cheese

Mix Shredded Cheeses by Hand

Cut the whole wheat dough in half, and roll out on a floured surface into two long thin strips. I used whole wheat dough instead of white for the added chew and flavor it provides. Please use whole wheat dough if possible, as it just won’t be the same made with white.

Roll out Dough for Flatbreads

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How to Grill Apples on the BBQ Grill

Slice apples into quarters, core, then slice each quarter into fourths lengthwise. Place in a bowl and drizzle with a couple tablespoons of olive oil. Add 2 teaspoons of chopped sage, 1/4 teaspoon of kosher salt, and black pepper to taste, then toss to evenly coat apple slices with olive oil.

Toss Apples with Oil and Sage

Place apple slices on a hot grill, with burners on high. Grill for about 5 minutes, then turn with tongs to grill the other side of the slices. You should probably check them about half way through to make sure that they are not burning.

Place Apples on Hot Grill

Cook for another 5 minutes once flipped, then remove with tongs and place in the same bowl you tossed with oil in. Set aside. Note: as they cook, the grilled apples will get soft, and develop beautiful caramelized grill lines on them.

Grilled Apples on the BBQ

Caramelized Grill Lines on Cooked Apples

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How to Assemble Grilled Apple and Candied Bacon Flatbread on the BBQ Grill

Now for the fun stuff. Drizzle a couple tablespoons of olive oil on the rolled out flatbread dough, and spread to coat.

Drizzle Olive Oil on Rolled Flatbread

Place the dough, oiled side down, on a hot grill with burners on high.

Place Flatbread Dough on Hot Grill

Grill for a few minutes until grill lines appear and dough is solid and somewhat crispy on the bottom.

Grill Lines on Flatbread

Flip the flatbreads over with tongs and reduce the burners to low. Spread cheese evenly across the two flatbreads, then top with grilled apples, chopped candied bacon, and remaining teaspoon of chopped sage. Close grill lid, and cook for about 5 minutes or so, or until the cheese has melted and the dough is crunchy with good grill lines on it.

Grilled Apple and Candied Bacon Cooking on the Grill

Slide flatbreads off the grill and onto a cutting board. Add the reserved sage leaves across the flatbreads as garnish. Slice and serve hot. So bloody delicious!!!

Grilled Apple and Candied Bacon Cooking Sliced and Plated

Recipe by Jothan Yeager, November 2012

The Bald Gourmet makes an amazing Fall flavored grilled flatbread, using the bounties of the recent apple harvest for inspiration.

Grilled Artichokes

My goodness, this recipe is freaking delicious!  It’s ridiculously simple, and most surely worth cooking several days in a row.  It’s time to use your barbeque grill for more than burgers.  Say hello to some tasty healthy grilled artichokes!

The artichokes are steamed first, so that they are nice and tender, then put on the grill to get a touch of smoke flavor and some charred grill lines.  The cavities are filled with butter and lemon, which permeates throughout the artichoke petals so that each bite is perfectly “dipped” in lemon butter.  Awesome.

Ingredients for Making Grilled Artichokes

• 2 medium large globe artichokes
• 1/2 large lemon
• 2 tablespoons unsalted butter
• salt and pepper to taste

How to Steam Artichokes Prior to Grilling

Before doing anything, make sure that you clean and prepare your artichokes, as covered in my post, “How to Clean and Prepare Artichokes to Cook.”  Once prepped, cut the artichokes in half and place in a steamer to cook.  Steam for 20-minutes, then remove from the heat.

Cleaned and Halved Artichokes

Artichokes in Steamer

You can take the steamed artichokes straight out to the grill, or you can allow them to cool to room temperature and then place them in the refrigerator to cook later.

Steamed Artichokes

How to Barbeque Grill Artichokes

Get your grill nice and hot, as in 500-600°, and make sure your grates are clean.  Place the artichokes, cut side down, on the grill and cook without moving them for about 5 minutes.

Artichokes on the Grill

After 5-minutes, flip one artichoke over.  If it has some good grill lines on it, turn the rest over as well.

Add Butter and Lemon to Grilled Artichokes

Place a thin pad of butter, about 1/2 tablespoon worth, into each artichoke cavity.  Squeeze fresh lemon juice over each artichoke, covering all areas but with the highest concentration in the cavity.  Season with salt and pepper, then close the lid to the grill and cook for a minimum of 5-minutes, preferably closer to 10-minutes.

Apply Butter and Lemon Juice to Grilling Artichokes

Season Artichokes with Salt and Pepper on the Grill

The Best Way to Eat Artichokes

Once grilled, remove the artichokes from the grill, being careful not to spill the melted butter.  Being that the butter permeates the artichoke petals so well, dipping butter or mayonnaise is not needed.  Simply plate and serve the artichokes “as is” to your guests.  A little grated Parmesan or Asiago cheese over the top is a nice touch, but is completely unnecessary for flavor.

Grilled Artichokes on Plate

 Recipe by Jothan Yeager, June 2012

The Bald Gourmet’s simple summer-time grill recipes are delicious and healthy, like grilled artichokes with lemon and butter.

Crab Cakes with Fennel, Field Greens, and Bood Orange Vinaigrette

Pan Fry Fennel Before Making Crab Cakes

Remove the core from your fennel bulb, then slice bulb in half, then into 1/4 inch strips.  Heat a couple tablespoons of olive oil in a saute pan, and then add the fennel strips.  Season with salt and pepper.  Fry until golden brown, then remove and drain on a paper towel.

Pan Fry Fennel

Fried Fennel

Crab Cakes Ingredients

• 8 ounces Crab Meat
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 tablespoon mayonnaise
• 1 1/2 teaspoons melted butter
• Juice of 1/2 small lemon
• 3 peppadew peppers, minced
• 1/2 teaspoon chopped parsley
• 1/2 teaspoon chopped scallions, green part only
• 1/4 cup bread crumbs
• 1/2 teaspoon Old Bay Seasoning
• Salt and pepper to taste

Makes 6 crab cakes.

How to Make Crab Cakes

Combine all the ingredients, except for the crab meat, mixing well.  Gently fold in the crab, being careful not to break any meat lumps.  Though not necessary, I find that if you refrigerate for an hour before shaping and cooking, it helps the cakes stay together better in the pan.

Shape into cakes, about 2.5 inches in diameter.  Pan fry (in the same oil you fried the fennel in) until golden brown, flipping carefully with spatula.  You may need to tilt the pan and use gravity to help leverage the cakes onto your spatula when trying to flip them.  They are soft, and break easily, so be gentle.  If they do break, just push them back together before the underside browns too much.

Pan Fry Crab Cakes

Pan Fried Crab Cake

Remove from heat, and promptly place on Field Greens and sauteed Fennel, about a handful of greens and 9 fennel strips per plate, which have been dressed with Blood Orange Vinaigrette.  Drizzle Crab Cake with Blood Orange Vinaigrette, and garnish with chopped fennel fronds if desired.

The Bald Gourmet Crab Cake

Recipe by Jothan Yeager, February 2012

The Bald Gourmet’s Crab Cake recipe get’s its unique flavors from peppadew peppers and a Blood Orange Vinaigrette.

Grilled Bread with Roasted Tomatoes, Capers, and Basil on Serving Board

I created this dish as a chunky topping for crunchy toast appetizers, but I have to tell you that it makes for an amazing pasta marinara sauce as well.  Sweet, tangy, and slightly smoky, these tomatoes are really quite exceptional no matter how you choose to serve them up.  Here’s how I serve them as an appetizer:

Grilled Bread with Roasted Tomatoes, Capers and Basil Recipe

• 2.5 pounds tomatoes, halved
• 2 tablespoons capers, chopped
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• Cracked black pepper
• ¼ cup chopped Basil
• French Bread Loaf, sliced 1” thick

This recipe is best with home grown tomatoes, but any will do.  Place the halved tomatoes in a BBQ grill pan.

Place Tomatoes in Grill Pan

Sprinkle the chopped capers over them, and then drizzle with the olive oil and season with salt and pepper.

Sprinkle Chopped Capers Over Tomatoes

Drizzle Tomatoes with Olive Oil and Season with Salt and Pepper

Roast tomatoes in grill pan over indirect heat, roughly 450°, with grill lid closed, for 40 minutes.

Roast Tomatoes Over Indirect Heat on the Grill with Burners Set as Shown Here

Roasted Tomatoes, Capers, and Basil Cooked

Remove from heat and set aside.

How to Grill Bread

Drizzle the sliced bread on both sides with olive oil, and season with cracked black pepper.

Drizzle Bread with Olive Oil and Season with Cracked Pepper

Turn grill burners on medium high and toast bread, roughly 3 minutes on each side.

Grill Bread over Medium High Heat

Remove bread from heat and set aside.

Grilled Bread with Roasted Tomatoes, Capers, and Basil Hot Off the Grill

How to Assemble Grilled Bread with Roasted Tomatoes, Capers and Basil

Coarsely chop the tomatoes and place in a serving bowl along with all their juices (or alternately just chop in the bowl with kitchen shears).  Add chopped basil and stir to combine.  Season with salt and pepper if needed.

Add the Basil to the Mashed Roasted Tomatoes

Have guests assemble their own by spooning tomato mixture on a piece of grilled bread.  Optionally, you can garnish with a basil leaf, shaved Parmigiano-Reggiano, or roasted garlic.

Grilled Bread with Roasted Tomatoes, Capers, and Basil

Grilled Bread with Roasted Tomatoes, Capers, and Basil Garnished

Recipe by Jothan Yeager, August 2010

The Bald Gourmet uses fresh home grown ingredients to make delicious Gourmet Appetizers and more.

Caprese Salad with Grilled Crostini

I love, love, LOVE caprese salad, especially on warm grilled crostini.  It’s complete heaven!  This is by far my favorite summer time meal from my garden.  Fresh, healthy, colorful, and full of one of this world’s best flavor combinations…..tomatoes and basil.  Some low fat mozzarella, olive oil, and crunchy toast completely put it over the top.  I can literally eat this until I’m sick, and still want more.

Choose firm, ripe tomatoes, either out of your garden or at your local farmers market.  Don’t waste your time with grocery store bought “tomatoes” for this dish.  I like to use a variety of tomatoes out of my garden.  Heirlooms and hybrids combined create different colors and tastes which I just adore.  Beautiful and simple, yet carrying a level of sophistication that is hard to explain, it’s hard to imagine that we didn’t eat tomatoes a couple hundred years ago out of fear of them being poisonous.

Make sure you only use fresh mozzarella for this dish.  The hard block kind just won’t do.  I’ve used buffalo mozzarella before, but don’t like it as well as the cow’s milk variety, as it seems to overpower the tomato to me.  The mozzarella should be soft, wet, and clean tasting.  I find that Costco sells a nice fresh mozzarella.

How to Make Caprese Salad with Grilled Crostini

Start by slicing a loaf of French bread into 3/4 inch slices.  Drizzle both sides with extra virgin olive oil and season with cracked black pepper.  Grill over high heat for a minute or two on both sides until toasted and nice grill lines appear.  Remove and stack on a serving platter….. I like to use a wooden cutting board for a more rustic presentation.

Slice the tomatoes into thick slices.  Slice the mozzarella into slices to match the thickness of the tomato slices.  This doesn’t have to be exact, just make them look somewhat even.

Place a slice of mozzarella on a piece of crostini.  Top with a slice of tomato.  Sprinkle kosher salt and cracked black pepper on the tomato.  Drizzle with extra virgin olive oil.  Top with a basil leaf.  Stuff promptly into your mouth and close your eyes in delight.

Caprese Salad with Grilled Crostini Platter

Caprese Salad with Grilled Crostini Recipe

• 1 loaf French bread
• 4-5 medium size tomatoes
• 1 pound fresh mozzarella
• 1 cup fresh basil leaves
• Extra virgin olive oil for drizzling
• Kosher salt and cracked black pepper to taste

Serves 2 for dinner, or 5-6 as an appetizer

Recipe by Jothan Yeager, August 2011

The Bald Gourmet loves making Caprese Salad from the fresh tomatoes and basil in his garden.  Try growing a garden of your own.  It will change your life and eating for good.

Italian Sushi Roll

This incredible concoction of flavors was inspired by the Moriawase dish I had at Ozeki Tokyo Cuisine in Kuala Lumpur, Malaysia.  I took their idea of combining the Italian flavors of basil and olive oil with sashimi, and twisted it into a prosciutto wrapped sushi roll with sweet port and balsamic grapes.  This is what traveling to food destinations is all about; inspiration to make something unique and out of this world delicious that perhaps hasn’t been seen before.

This awesome roll was the hit of the sushi party I took it to, and I know it will be for your party as well.  Vegetables instead of fish, prosciutto instead of nori, basil oil instead of wasabi, and sweet grape instead of salty soy sauce…..wow!  This will be on my restaurant menu when I open it’s doors someday for sure.

For this dish you will need:

• Port Wine Balsamic Grapes (couple spoonfuls per roll)
• Fried Garlic Chips (one per piece, roughly 8 per roll)
• Sliced Red Bell Pepper (roughly 4 slices per roll)
• Blanched Asparagus (2-3 spears per roll, depending on asparagus size)
• Baby Spinach (8-10 leaves per roll)
• Sliced Scallions, green part only
• Basil oil
• Micro Greens (sprouts), optional
• Sushi Rice (roughly 1/3 – 1/2 cup per roll)
• Prosciutto (roughly 6 slices per roll)

Prepare your favorite sushi rice recipe ahead of time, or purchase some from your local sushi restaurant.  Prepare the rest of your ingredients ahead of time as well, so that when it’s time to feed your guests all you have to do is assemble the roll.

When choosing the asparagus to use in this recipe, choose small, skinny stalked asparagus.  They are easier to bite and provide more interest in the final roll because you can add 2 or 3 stalks per roll instead of just 1.  Blanch them in boiling water until bright green, roughly 2 minutes.  Promptly remove from boiling water and place in an ice water bath to cool.  Once cooled, remove and set aside until ready to assemble the roll.

Blanched Asparagus in Ice Bath

How to Make Basil Oil

Simply place fresh basil leaves in a food processor or blender and process with extra virgin olive oil until smooth.  Add enough olive oil to make it very loose and saucy.  Thick very very runny pesto.  You can season to taste with salt and black pepper if you’d like.

Port Wine and Balsamic Grapes Recipe

• 2 cups halved grapes
• 1/4 cup port wine
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt

Start by cutting the grapes in half along their diameter.  Then place in a sauce pot over high heat with the remaining ingredients and bring to a rapid boil.  Cook until grapes are cooked and soft, roughly 5 minutes.

Sliced Grapes Cut in Half

Cook Grapes in Port and Balsamic on High Heat

Strain the grapes, reserving all the liquid.

Port Balsamic Grapes

Place liquid back in sauce pot and reduce over medium-high heat until reduced to a thick sauce that coats a spoon and has the consistency of thick maple syrup.

Reduce Port Balsamic Sauce until Thick

Set aside and allow to cool.  Use warm temperature when assembling the sushi roll.

How to Make Fried Garlic Chips

Slice cloves of garlic into even thick slices.  Drop into hot oil and fry until golden brown.  Remove from oil with a slotted spoon and drain on paper towels.

Fry Garlic Slices in Hot Oil to Make Garlic Chips

Fried Garlic Chips

How to Assemble Italian Sushi Roll

Start by placing plastic wrap over your bamboo sushi scroll press.  Place prosciutto, overlapping the edges, so as to cover the sushi press.  Place the sushi rice on the prosciutto and spread with moistened fingers and/or sushi paddle to cover the prosciutto, leaving a 1 inch strip of bare prosciutto on one long edge for sealing the roll later.  The rice should only be 1/4 inch or so thick.

Place baby spinach across 3/4 of the rice, then lay asparagus, red bell pepper, and a couple spoonfulls of port wine balsamic grapes, including sauce, about 1/3 of the way into the roll square.  Carefully roll up with the bamboo sushi scroll, pulling back the plastic wrap out of your way as you roll.  Once rolled up, compress with the bamboo sushi scroll press.

At this point, you can remove the plastic wrap or leave it on to cut the roll.  I find that the roll seems to hold together better with the plastic wrap on while slicing.  The prosciutto is more delicate than nori, and does not hold together as well.  Because of this, you’ll need to slice into larger pieces than typical sushi, about 1.5 inches thick.  Each roll should produce about 8 pieces.

Place the pieces on a serving plate, then spoon some basil oil on each piece.  Top with scallions, and then place a fried garlic chip on each piece.  You can optionally then garnish with some micro greens/sprouts if you’d like.

Italian Sushi Roll without Micro Greens

Recipe by Jothan Yeager, July 2011

The Bald Gourmet’s recipes are inspired by his food travel experiences throughout the world, like today’s recipe that was a play on a sashimi dish eaten in a Japanese restaurant in Malaysia.