Chili-Lime Crab Salad

My oven is broken and we've had a string of over 90 degree days. It is definitely not the time to be roasting, baking or broiling. This recipe, recommended by Deb, is a perfect summer meal, creating its own cool sizzle. I hadn't bought crabmeat in over twenty years but it is worth the splurge to enjoy this salad. Come on, give this simple and elegant salad a try. The recipe was printed in the July 2008 issue of Food and Wine Magazine. I have made minor changes to it.

5 tbl. fresh lime juice

2 1/2 tbl. extra virgin olive oil

2 1/2 tbl. vegetable oil

1 tbl. very finely chopped jalapeno

1 tbl. chopped cilantro, plus cilantro for garnish

1/2 tbl. honey (optional)

1/2 tsp. minced garlic

salt and freshly ground pepper

1/2 pound lump crabmeat, picked over

2 Hass avocados, diced (1/2 inch)

1/3 cup minced red onion

1 large heirloom tomato, cut into four 1/2 inch thick slices

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, optional honey and garlic. Season the dressing with salt and pepper.

In another small bowl, toss the crab with 3 tbl. of the dressing and season with salt and pepper.

In a medium bowl, gently toss the avocado with the red onion and 2 tbl. of the dressing. Season with salt and pepper.

Place a tomato slice on each plate. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top.

Serves 4

Notes: For a variation, substitute chopped red and yellow cherry tomatoes for the sliced tomato.

If crabmeat is just too dear, the salad will also taste delicious with gently poached shrimp.

Spaghettini alla Rustica

This dish is simplicity itself. It can be made in minutes and must be served as soon as it is ready. The recipe is from The Peasant Kitchen by Perla Meyers. I reduced the amount of oil and increased the number of shrimp to suit my taste. Ms. Meyers advises to use just one chili pepper the first time you make the spaghettini. Increase the heat, if you wish, the second time around. Of course, crusty bread and a green salad are great accompaniments.

Salt

1 pound thin spaghetti

1/3 cup fruity olive oil

4 cloves garlic, cut in half

1 to 2 dried chili pepper, cut in half

2 tbl. minced fresh parsley

20 shrimp, peeled and cubed

freshly ground black pepper

Garnish

2 tbl. minced fresh parsley

2 cloves garlic, finely minced

Bring a large pot of salted water to a boil. Add the spaghettini and cook for 8-9 minutes, or until barely tender.

While the spaghetti is cooking, in a large, heavy skillet heat the olive oil, together with 2 cloves of the garlic, peeled but left whole, and the chili pepper. As soon as the garlic is browned, remove and discard. Add 2 tbl. of the parsley and the shrimp and cook 1 or 2 minutes, or until the shrimp turn bright pink. Season with salt and pepper, then remove the pan from the heat, discard the chili pepper, and set aside.

Drain the spaghetti, add it to the skillet, and toss lightly in the oil and shrimp mixture. Add a heavy grinding of black pepper and garnish with garlic and parsley. Serve immediately.

Serves 4

Note: Ms. Meyers used 3/4 cup of olive oil and 15 shrimp in her recipe. Adjust these amounts as you wish.

Baked Shrimp with Feta Cheese

I have been wanting to try Baked Shrimp with Feta Cheese for a long time but somehow never got around to it.  Several years ago my friend Barbara, an elegant hostess, served the dish at a dinner party. Seemingly effortlessly she went into the kitchen shortly before dinner and came out with a bubbly concoction of shrimp and tomatoes  The aroma was enticing and the taste delicious.  Here is my version, based on one in Epicurious.com.  It can be made mostly in advance, ready to pop into the oven when dinnertime is approaching.  I served the shrimp with steamed rice and sauteed zucchini with oregano and lemon.

1 medium onion, chopped                   1 28 0z. can tomatoes, chopped, 

2 garlic cloves, finely chopped            juice reserved

3 tbl. extra virgin olive oil                   pinch of sugar

1/2 tsp. hot red pepper flakes             1 1/4 pounds shrimp, shelled 

1/2 tsp. ground cinnamon                   and deveined

1/4 tsp. ground allspice                       1/2 cup feta cheese, crumbled 

salt to taste                                            2 tbl. chopped dill

Preheat oven to 375 degrees.

In a saucepan, heat olive oil and saute onion and garlic for about 5 minutes or until softened. Add red pepper flakes, cinnamon and allspice and cook for 30 seconds. Add salt, tomatoes, reserved juice and sugar and simmer, uncovered, until slightly thickened (about 20 minutes). Remove from heat and stir in shrimp.

Transfer mixture to a  shallow baking dish, top with feta cheese and dill. Bake in the oven for 18-20 minutes or until shrimp are cooked through.

Serves 4