BALTIMORE - Ravens fans, here are some fabulous game day recipes from Chef Mark Laubner, food and beverage manager at Silk’s Restaurant at Bulle Rock.
Chili Lime Crab Cake Sliders with avocado chipotle mayonnaise
Chili Lime Crab Cakes
1 lb. Phillips Backfin Crab Meat
10 Saltine crackers—crushed
2 Tbs. ranch dressing
2 tsp. Oriental chili garlic paste*
3 tsp. lime juice
1 Tbs. chopped cilantro
2 Tbs. extra-virgin Olive Oil
Preheat oven to 375 degrees F.
Combine all ingredients in large mixing bowl and chill in refrigerator for 10-15 minutes to allow ingredients to settle.
Form mixture into ~18 mini crab cakes and arrange on a well oiled baking pan
Bake for 15-18 minutes or until crab cakes are golden brown
Place each crab cake mini on a small Martin’s Potato roll and top with a dollop of avocado chipotle mayonnaise
Arrange sliders on a serving platter and enjoy the game!
Avocado Chipotle Mayonnaise
¼ cup mayonnaise
½ tsp. ground, dried chipotle chili*
1 ripe avocado, roughly mashed
1 tsp. lemon juice
Salt and pepper to taste
Combine all ingredients in small mixing bowl.
Dollop on top of each crab cake or serve on the side.
* Note: Substitutions may be made for Oriental chili garlic paste and ground, dried chipotle chili if these ingredients cannot be found:
A substitution for Oriental chili garlic paste can be made by mixing the following, more common items:
Mix 2 tsp. Heinz chili sauce, ¼ tsp garlic powder and hot Tabasco sauce to taste (regular chili garlic paste is very hot so be generous with hot sauce).
A substitution for ground, dried chipotle chili can be made by mixing the following, more common items:
Mix ¼ tsp. chili powder, 1-2 drops liquid smoke, and 2-3 drops hot Tabasco sauce (Chipotle chilis are hot so be generous with hot sauce).
Cuban Style party sub
For the pork shoulder:
1 (3-4 lb) pork shoulder
¼- ½ cup whole peeled garlic cloves
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cups chicken stock
½ cup fresh orange juice
¼ cup fresh lime juice
Salt and pepper
Preheat oven to 350 degrees F.
Stab the pork shoulder with a paring knife several times and plug the holes with garlic cloves.
Rub the pork with salt, pepper, cumin and oregano
Place pork into a roasting pan and add chicken stock, orange juice and lime juice.
Cover with aluminum foil and cook for 1½ - 2 hours or until the internal temperature is 160 degrees F.
Remove from oven and allow cooling in the pan.
For the rest of the sub:
2 large whole French or Italian bakery loaves
1 pound thinly sliced smoked deli style ham
1 pound Swiss cheese
Sliced dill pickles
Cut the bread almost in half lengthwise.
Spread mustard and mayonnaise on both halves of the bread.
Arrange some pickle slices on the bottom half of the bread.
Then layer the smoked ham, Swiss cheese and finally the sliced pork shoulder meat.
Fold together and secure with several toothpicks.
Slice between the toothpicks and arrange on a serving platter.
Grilled marinated lollipop lamb chops
2 racks of lamb (18-22 oz average) trimmed and cleaned and cut into individual chops between the bones.
*the more fat you remove the less gamey the flavor.
2 Tbsp Worcestershire sauce
2 Tbsp Soy sauce
2 Tbsp red wine vinegar
2 Tbsp crushed garlic cloves
1 tsp kosher salt
1 Tbsp cracked black pepper
1 Tbsp rosemary leaves
Combine all ingredients in a mixing bowl.
Tenderize meat with needle type meat tenderizer or stab with a fork repeatedly.
Place meat and marinade in a zipper type plastic bag and place in refrigerator for about an hour.
Grill over high heat ~ 1-2 minutes on each side.
Lamb is best served about medium to medium rare.
Transfer to a serving platter and enjoy.
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