As is my habit I love to ad a quote to the current post so while I was searching for a good Irish one I found that there are also Irish curses as well as inspirational quotes and proverbs. I read a few, but can it be any worse than the curse of Mary Malone?
As you ramble through life, whatever be your goal;
Keep your eye upon the doughnut, and not upon the hole.
May the curse of Mary Malone and her nine blind illegitimate children chase you so far over the hills of Damnation that the Lord himself can’t find you with a telescope.
Today’s grocery list was filled with all types of green vegetables with an abundance of asparagus I decided on a simple bowl of pasta with asparagus and wonderfully sweet blue lump crab meat inspired once again by I Heart Cooking Clubs green theme. Along with the pasta a grilled Romaine salad, both recipes adapted from Ellie Krieger. I love the Caesar dressing that is a little lighter version of traditional Caesar dressings and after taste testing, I decided to add a dash of fish sauce to the dressing. The dressing doesn’t need any additional salt and of course you can serve with a bit more grated cheese. I forgot mine!
I have a few recipes for pasta with crab and this one is pretty easy and you can make the sauce ahead of time, reheat, cook the asparagus pieces, add the crab meat at the last minute, and gently toss so as not to break up the beautiful lumps of crab too much. Slightly adapted and ca easily be halved…
Fettucinne with Crab and Asparagus
12 oz whole wheat fettuccine, I don’t care for whole wheat pasta
2 Tbs EVOO
4 cloves garlic, thinly sliced
1c dry white wine
1 cup clam, shrimp crab stock
1 bunch asparagus, trimmed and cut into 1 inch pieces
3 Tbs fresh lemon juice
2 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp pepper
1 lb lump crabmeat, drained
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup chopped fresh tarragon, plus more for garnish
*optional sprinkle of red pepper flakes
1. Bring a large pot of water to a boil. Add the fettucine and cook until al dente and according to the directions on the package.
2. Meanwhile, add the oil and garlic to a large deep skillet and cook over low heat, stirring, until the garlic is lightly golden, about 5 minutes. Be careful not to let the garlic burn. Add the wine and stock and bring to a boil. Reduce the heat to a vigorous simmer and cook until the liquid has reduced slightly, about 5 minutes. Add the asparagus, lemon juice, lemon zest, salt, and pepper. Cook until the asparagus is just cooked, about 3 minutes. Add the crabmeat and 1/4c each of parsley and tarragon. Stir to combine until crabmeat is heated through, 1-2 minutes.
3. Drain pasta and return it to the pasta pot. Add the crabmeat mixture and stir to combine. Serve garnished with additional herbs.
Grilled Romaine Hearts with Lemon Caesar Vinaigrette adapted from Ellie Krieger
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, finely minced
½ teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
*optional splash of Fish Sauce
freshly ground black pepper
4 + tablespoons freshly grated Parmesan cheese and extra cheese for serving
2 hearts of Romaine lettuce 2 heads, 4 servings
Whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese, refrigerate until ready to use and whisk just before serving
Preheat the grill or grill pan over a medium-high heat. Oil the grill’s surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end in tact so each half holds together. Brush or spray them lightly all over with the oil spray. Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.