Oh, that Will Mooney, over at Brother’s Moon in Hopewell, clearly he’s pushing the season!
He just sent out an e-newsletter with the following:
“Oh the snow! Oh our backs! Our great staff has kept us shoveled and ready. We are happy the sun is shining and bright today. We had a great Valentine’s Day, lots of fun, delicious food. This recipe below was a huge hit this past weekend. Thank you all who came through the snow drifts.”
Now, for a food writer, the recipe’s vague reference to “1/2 cup Small diced vegetables” in the ingredients list is challenging, and I would need to clarify just what vegetables he’s thinking of before publishing in a recipe column. But this happens all the time when chefs send me recipes, so let’s put our thinking caps on, rather than pestering the chef, which is usually what I do.
I think Chef Will would use whatever is fresh in his kitchen that day (and seasonal, if it were summer). Maybe a fine dice of colorful peppers, or cucumber, jicama, and maybe a little red onion or scallion…Chefs constantly improvise depending on what’s available to them, so we home cooks need to do the same. If this doesn’t invigorate your winter taste buds, I don’t know what will!
Crab, Cilantro and Lime Salad
1 lb. Lump crabmeat
½ cup Small diced vegetables
2 T. Chopped cilantro
3 T. Sliced jalapenos
1 T. Lime juice
1 T. Olive oil
To Taste: Salt and Pepper
- Combine all ingredients.
- Chill for one hour or so.
- Stir again to redistribute dressing.
- Great served on a corn tortilla chip.
Stay tuned, I also recently got a recipe for slow-roasted pork shoulder from Jim Weaver at Tre Piani, I have my own adaptation of that in my oven this afternoon, and will post it with a photo soon. My home is perfumed with garlic and I’m in heaven!