Crabfest 2009

The Hungry Cat

1535 North Vine

Hollywood, CA

www.thehungrycat.com

**Happy Hour is Monday-Friday, 12pm-6pm

**Prix Fixe Lunches served Monday-Friday, 12pm-3pm

$20/person, includes appetizer, entree, fresh fruit, virgin beverage

Sunday night was the 5th annual Crabfest at The Hungry Cat, a seafood bar in Hollywood. Here were a few of the scrumptious treats we got to enjoy:

• Lump crab roll on a butter toasted bun with basil and aioli
  
• "The Pride of Baltimore" crab soup
  
• Pan roasted soft shell crab, corn, summer beans and pancetta
  
• Steamed crabs with Jean's marinated tomatoes and potato salad
  
• Peach crisp
  

Morning Glory Muffins

This is a "hybrid" recipe, created using two separate recipes for morning glory muffins. You can add any dried fruit in place of or in addition to the dried cranberries, but I like the extra little kick they provide!

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
• 
  
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2)
• 1 large egg
• 
  
• 1 teaspoon vanilla extract
  
• 3/4 cup chopped walnuts
  
• 3/4 cup dried cranberries
• 
  

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. If you do not have muffin cup liners, it is not the end of the world. Just make sure that the pan is well-coated with the cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 7 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, egg and vanilla; add to flour mixture, stirring just until moist. Fold in walnuts and dried cranberries. Spoon batter into prepared muffin cups. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Roasted Salmon with Zucchini, Squash and Lemon

This is a great "weeknight meal", because it takes very little preparation yet is still healthy, flavorful and filling! You can vary the veggies to taste, but this is a great way to take advantage of seasonal veggies from the local farmer's markets.

1/2 pound (about 1 medium) zucchini, cut diagonally into 1-inch-thick pieces
1/2 pound (about 1 medium) yellow squash, cut diagonally into 1-inch-thick pieces

2 lemons, quartered, seeds removed
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper
2 (about 8 ounces each) salmon fillets

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and squash in a mixing bowl. Add olive oil, salt and pepper; toss to coat. Place the salmon fillets on a large rimmed broiler-proof baking sheet. Arrange zucchini, lemons and squash around the fillets and drizzle with oil, and season with salt and pepper.

Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes. Garnish with fresh dill sprigs, if desired. Squeeze the roasted lemons over the salmon and veggies for a little extra zest!

White Wine Infused Orzo

This orzo is perfect for a light summer meal! It pairs particularly well with chicken.

Cooking spray

1/2 cup chopped onion
1 cup uncooked orzo
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until a golden-brown. Stir in pasta, broth, and wine; bring to a boil. Cover, reduce heat, add cherry tomatoes and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in lemon juice. Keep warm until ready to serve.

Spinach and Brie Chicken

The picture says it all, I think!

Coarse salt and ground pepper , to taste

8 thin chicken cutlets (1 1/2 pounds total)

**You can use 2 or 4 cutlets instead, so long as they are thin and weigh about 1 1/2 pounds. This will depend on how many servings you want.

2 tablespoons Dijon mustard

1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

4 ounces Brie cheese, cut into 8 thin slices

Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet. The thinner the cutlets, the easier they are to roll up. Otherwise, the stuffing will not stay "stuffed".

Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. The thicker the roll, the longer it will take to cook all the way through. Check the bottoms of the rolls to make sure they are done.

Serve stuffed chicken with my white wine infused orzo!

Kaiten Sushi Daichan

11301 W. Olympic Blvd

Los Angeles, CA

What it is:

A sushi joint featuring a conveyor belt with plates of sushi!

Why I like it:
The sushi is well-priced, and fresh! The conveyor belt loops around the majority of the restaurant, featuring a constantly changing selection of sushi. If you don't see what you want, the sushi chefs can make suggestions or make something you request.
**1 hour free parking, with validation
**Plates are color coded according to price. They range in price from $2.50 - $5.75

Recommendations

Tango Balls
Spider Roll
Fried Philadephia Roll
Fried California Roll
Popcorn Lobster

Pasta with Goat Cheese and Roasted Asparagus

I have made this meal a few times, and it is so simple and fresh! Definitely hits the spot. It is a great thing to make if you have a bunch of people coming over, especially if they are vegetarians! It looks elegant, tastes great and you can prepare it in under 30 minutes. You can also add toasted pine nuts, grilled chicken, or sundried tomatoes for a little variation.

2 bunches asparagus (2 pounds total), tough ends removed
3 tablespoons butter, cut into small pieces
12 ounces of whole wheat penne pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus in a mixing bowl. Toss together with 1 tablespoon of olive oil, salt and pepper to taste. Spread spears on a large rimmed baking sheet. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions (about 10 minutes). Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding skim milk if necessary for sauce to coat pasta. Serve pasta garnished with chives.