This weekend was a great time to cocoon and enjoy each other's company, just Foxtrot Freddie and me. Saturday I made BCS Chili to watch the football games by. There is no secret to my chili. Yes, it's homemade, but is the recipe unique, no.
I dolled up a corn meal muffin mix. I buy those silly little Jiffy Corn Meal Muffin mixes. Then I sliced off a chunk of corn off a cob we had the night before and added about a teaspoon of diced jalapeno peppers. Mix that all in, pour in a muffin tin and it was a great addition to our chili, while watching all of our teams win.
Saturday night I had a light dinner since the chili was heavier. I made a great recipe of a crab salad, so here ya go...
Crab and Corn Salad
6 cups bibb lettuce (or other kind if you prefer); chopped
1 huge Alaskan king crab leg
1 ear of cooked corn on the cob; cut off the corn
2 Tablespoons cilantro; chopped
1 teaspoon finely grated orange peel
Slices of red onion
Slices of nectarine or peach; I use nectarine as I don't like peach fuzz in my mouth and I wasn't about to peel peaches.
A few slices (chopped) of jalapeno pepper
2 Tablespoons olive oil
2 Tablespoons orange juice
1 Tablespoon lime juice
1 teaspoon Dijon mustard
1 teaspoon celery seed
1/4 teaspoon Old Bay Seasoning
5 drops Tabasco sauce
I bake my lobster and crab legs instead of boiling them. So I did bake this crab leg, about 15 minutes at 350. Let it cool. Break it apart as you remove it from the shell.
Combine all the rest of the ingredients, toss. Mix the dressing up, add it and toss again. Serve with hard rolls.
Sunday FF made me scrambled eggs. He chopped up some radishes and jalapenos and stirred them in. I couldn't believe how tasty radishes were in eggs! Who woulda' guessed?