Displaying posts published in

October 2009

Betty-Ann’s Amazing Crab Cakes

Today I’m participating in a benefit for Sankofa Fine Art.

My contribution to the event is crab cakes. About 30 of Cleveland’s amateur cooks
and professional chefs will each have our own booth, touting our ‘specialty’ for this
event. I was invited to participate in the amateur-likes-to-cook category. Bill is serving
as my assistant. The crab cakes are now ready and we will be loading the car and going
to set up later this afternoon. The event is 5:30-9pm.

It is co-sponsored by the Cleveland Clinic and is being held in one of their buildings. My
instructions were to prepare 150 sample-sized portions of my dish; chafing dishes and other
apparatus will be provided.

Abel Reviews Uncle Geever’s Hamim!

Video courtesy of Ben and Helen Joy

Corn and Bean Salad

Best with fresh corn, but canned corn will work if out of season.

Chicken in Yoghurt Sauce

Yes, this dish is somewhat rich, but everything in moderation! Uncle Howard describes the sauce on this chicken as “unctuous” and the meat literally falls of the bone. The lemony yoghurt flavor is very Middle Eastern.

Midia Dolma – Stuffed Mussels

Stuffed Mussels – This elegant appetizer has it origins in ancient Armenia.

Horiatiki Salata: Greek Village Salad

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Derevi Sarma

Sarma are tasty and attractive as appetizers for an Armenian meal. These are the ones without meat, hence the name “Yalanchi”. They are eaten out of hand and sometimes dipped in madzoon. This is a different recipe from the 1st edition. The currants give a slightly sweet taste which makes the sarma delicious!

Grape Leaves – Vacuum Pack

For anyone who has eve struggled getting grape leaves to come out of the big glass jar without tearing them, look for the new convenient vacuum packs in your local Mediterranean grocery store.

Eggplant Moussaka

A delicious main course, moussaka has layers of eggplant covered with meat sauce topped with a cheese flavored custard. They had great moussaka at the Greek festival in Tucson, Az every year.

Hot and Spicy Shrimp

I first encountered this mouth-watering dish at the Hunan Garden in New York City’s Chinatown. This is the closest I’ve come to duplicating that restaurant dish.