Strawberry Rhubarb Preserve

7 Cups Strawberries, washed and hulls removedcooking the jam

4 Cups Rhubarb, finely chopped

1 box, Sure-Jell

7 cups sugar

Fresh, hand-picked strawberriesRemove hulls from Strawberries, wash and drain.  In a large pot combine rhubarb and strawberries.  Using a potato masher, mash the strawberries.  Turn the heat to medium heat and add the Sure-Jell packet to fruit mixture.  Bring to a rolling boil (when you stir the jam, it should keep on boiling).  Add the sugar and return to a rolling boil.  Allow the Seal to form on the jam jarsBoil for five minutes and then turn off heat.  Add to jam jars, invert for 30 minutes, and turn right side up.  Allow to sit at room temperature for at least 24 hours.

Recipe Notes: Boil the jam jars and metal rings in water to sterilize.  When you add the hot jam, clean top and sides of jar with a damp cloth, place the lid and the ring on top, tighten, and invert the jars to seal.  If you seal the jam properly it can be stored at room temperature.  If not, it should be stored in the refrigerator.

Caramelized Onion, Cheddar, and Black Bean Wraps

2 Sweet onions, sliced thinlymy mouth is still watering

1 can refried beans ( I use Amy's brand)

Cheddar Cheese, sliced thinly

Flour Tortillas

1 Tbs Olive Oil, or enough to coat the pan

salt to taste

Heat a skillet over medium high heat and add the oil.  Add onions and cook until golden and season with salt to taste.  Meanwhile, tear a piece of silver foil and place a tortilla on top of the foil.  Add beans and cheddar cheese taste.  When the onions are golden brown add them on top of the beans and cheese.  Roll the tortilla in the foil and allow to cool to room temperature.

recipe notes: If you make this ahead of time, the heat from the onions melts the cheese and somewhat cooks the tortilla, which creates a gooey decision hiking sandwich.  If I wasn't going to take these sandwiches hiking and instead eat them right away, I would make them as follows:

1) carmelize the onions as instructed above

2) heat black beans over low heat until small bubbles begin to form

3) Heat a skillet over medium heat.  When hot, place tortilla in bottom of skillet.  Cook on first side for about 1 minute until tortilla begins to puff up.  When it does, flip and cook on the second side for about 30 seconds.  Remove from heat and assemble sandwich.

4) To assemble sandwhich, place hot tortilla on a plate.  add about 2 Tbs of black beans, 2 Tbs of onions, and cheddar cheese.  Roll and enjoy!

Curried Crab Linguine

1 Lb Egg Linguine, preferably fresh

1 large sweet onion, diced

2 Tbs olive oil

1 tsp curry powder

1/2 cup white wine

1 pt fresh crab meat

2 cups (1 can) light coconut milk

salt to taste (about 1 tsp)

Cook the pasta until al dente, drain, and reserve.  Heat a skillet over medium heat.  Cook Onions until they look translucentAdd oil and allow to heat for about 2 minutes.  Add the onion and sauté until the onion is translucent, about 7 minutes.  Add 1/2 tsp of the salt and the curry powder, and cook until you can smell it, about 30 seconds.  Add the white wine, and stir to deglaze the bottom of the pan.  Add the crab and the coconut milk and cook Add Crab and Curry Powderuntil the mixture is thick and hot, about 15 minutes.  Don't allow the sauce to go above a simmer (you may need to reduce the heat) and stir every once in a while.  Taste and adjust seasoning (you might have to add more sauce).  Turn off heat and add drained pasta.  Toss until Pasta is coated. Garnish with Cilantro.

Recipe notes: This pasta was pretty spicy.  Experiment with the amount of curry powder you add.  You could also serve the pasta with a dollop of plain yogurt on top.

Pasta!!!!!

4 cups (17 oz) flour, plus more for kneading

6 eggs, slightly beaten

1/2 tsp salt

1 tsp olive oil

mix flour, eggs, oil, and salt in a hand mixer until the dough comes together. Knead the dough, adding more flour as necessary, until you form a smooth ball and wrap the dough in plastic wrap.  If you are in a hurry, allow the dough to rest on the counter for 15 minutes.  If not, allow it to rest in the refrigerator for at least an hour.

Mix Doughready to kneadbe rough! the dough likes itKnead until you form a smooth ball

recipe notes: I usually figure one egg per person.  the traditional way to mix pasta dough is to mound the flour and make a well in the middle.  Pour the egg into the center of the well and add the olive oil and the salt.  mix gradually allowing the flour to fall into the center of the well.  when dough is mixed begin to knead.

My slave laborer, I mean sous chef, rolling out the pastaTo roll out the dough, I use the attachment on my stand mixer or my hand crank.  If you have a roller, using 1/6 of the dough, start with the setting at 1 (the widest setting) and push the dough through.  Repeat three times.  Fold the dough in thirds and place it through the widest setting once more.  lightly dust with flour if the dough feels sticky.  Move the setting to "2" and put the doNoodles Dryingugh through the machine.  Repeat until you get to setting "7."  Alternatively, you can roll the dough out by hand on a well flour surface (the machine makes it so easy though).  I like thick noodles, so I usually cut the dough by hand. Once cut, allow them to dry in individual strands or else you will end up with a pasta log (I learned this the hard way.  If you don't have a pasta drying rack, the back of a chair, a clothes line, or a broom handle works perfectly)!

Soft Shell Crabs with Cilantro and Lime

1 dozen soft shell crabs

Flour for dredging

1 tsp salt

1/4 tsp black pepper

1 tsp fresh thyme, chopped

Canola or Vegetable oil

Juice of 3 Limes and 1 lemon

1 Cup Chicken Broth

3 Tbs Butter

1/3 cup finely chopped fresh cilantro

Prepare the crabs

1. Flip the crab over to reveal its belly and a flap.2. Pierce the belly with a sharp knive to kill the crab3. Flip the crab back on its belly and fold back its shell to reveal the feathery lungs4. Using kitchen scissors, cut away both lungs.

You can ask the fishmonger 5. Using the scissors, cut away the eyes (remove about 1/4 inch of the front of the crab)to prepare the crabs for you, but it's easy to do yourself and I think that fresher is better.  Since I knew that it was going to be several hours before I made dinner I had the fishmonger place the crabs on ice and then I placed them in the refrigerator when I got home.  Do not put the crabs in plastic; they will suffocate.

Mix together the flour, salt, pepper, and thyme.  Dredge the crabs in the flour mixture and shake to remove excess.  In a large flat bottom skillet (do not use non-stick.  you need some of the bits to stick to the bottom of the skillet to form a basis for the sauce) add enough oil to coat the bottom of the pan and heat over medium-high heat until the oil shimmers.  Dredge the crab in the flour mixture

Working in batches, add the crabs with their bellies up.  Don't overcrowd the pan and don't be afraid if it gets smoky (it probably will).  Cook for about 3 minutes until the crabs are golden brown.  Using kitchen tongs flip the crabs and cook on the other side for an additional three minutes.  Remove, cover and keep warm until you have finished cooking all of the crabs.  The brown bits in the bottom are good, but if some turn black wipe them away with a damp towel.  Add additional oil between each batch of crabs.Place the crabs in a hot skillet

Once you have finished cooking the crabs, add 1 cup of chicken broth and stir to remove the brown tasty bits from the bottom of the skillet.  Reduce heat and add the lemon and lime juice.  Allow mixture to simmer until it has reduced by half (it should look slightly thick and brown).  Turn off heat and stir in butter and cilantro.  Season to taste with salt and pepper.

Plate the crabs and drizzle about 1 Tbs of the sauce (or to taste) over each crab.  Enjoy!

 Tasting Notes: If you don't like Cilantro you can leave it out entirely or for a completely different flavor, add chopped parsley or thyme (if you use thyme, reduce the amount to 1 Tbs chopped fresh Thyme).  Make sure you pan fry the crabs in canola or vegetable oil and not olive oil.  Olive oil has a lower smoking point and won't hold up to the high heat (you'll end up with black, not golden, crabs).  Also, instead of using chicken broth to deglaze the pan, you could use 1/3 cup of Tequila which would work nicely with the Cilantro and lime.  Turn the heat off before you add it to the pan and then turn the heat on again to avoid causing a fire.