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8.15 Live Show Recipes and Winners

Thank you for joining us on our great Re-Debut Live Show.  It's fun to be back and sharing with you a slice of our world, our creative creations and beautiful new additions to your wardrobe.

The winners of our five giveaways have all been contacted and the won items have been shipped.  Congratulations to Lisa M (Penelope Jacket - SM), Kate L (Playdate Shacket - MED), Robin M (Teranne Cardigan - LG), Sanda S (Art Print), and Melissa R (Printed Canvas).

Here is the recipe for the Crab Cakes (the internet attributes this recipe to Bavette's Steak House in Las Vegas, where we enjoyed them recently).  John, as he is prone to do, added his touch to make them possibly better and, because we wanted to share some of the preparation of the crab cakes, they were not put in the fridge for 30 minutes as instructed (which is probably why some of them fell apart in the frying pan).

BAVETTE'S CRAB CAKES

Ingredients:
- 1 lb. jumbo lump crab meat, picked over
- 1 cup panko bread crumbs
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tsp Old Bay seasoning
- 1/4 cup minced onion
- 1/4 cup minced bell pepper
- 1 egg
- Salt and pepper to taste

Instructions:
- Gently mix all ingredients together, being careful not to break up the crab too much.
- Form into four equal crab cakes, refrigerate for at least 30 minutes.
- Pan fry in equal parts butter and olive oil for 2-3 minutes per side until golden brown.
- Finish cooking in a 375°F oven for about 10 minutes.

For the sauce, 1/2 cup mayonnaise, 4-6 cloves of minced garlic, some garlic powder to taste, a pinch of Herbs de Provence, salt, pepper and the juice from 1/2 lemon.  

BOURBON COCKTAIL

For the cocktail, that's all John.

1.5 ounces of Bourbon
A splash each of
- St. Germain Elderflower Liqueur
- Le Verger French Terroir Liqueur
- Torani Blood Orange Syrup
1/2 Lemon squeezed

Pour over ice in a shaker, shake vigorously and pour over ice in a low ball glass.
You can "water it down" (take it from a solid "9" on the alcohol scale to a "5") with a 1/2 ounces water + 1/2 ounce lemonade.

 

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