May 25, 2009
Simple Seafood Salad w/ Shane's Mayo!
½ C dry elbow macaroni
1 ½ C frozen med. sized salad shrimp, thawed
1 ½ C lump crab or imitation crab
1/3 C chopped onion
1/3 C chopped celery
1/3 C mayonnaise
1 Tbsp chopped fresh dill
Garlic salt and fresh ground pepper to taste
Place macaroni in salted boiling water. Cook until al dente, rinse with cold water, drain, and set aside to cool.
Add in the rest of the ingredients and toss gently just until mixed.
Place in fridge for at least a couple of hours for flavors to meld.
Couldn't be simpler. Right? Well it was, almost. Let me explain...
So I woke up this morning and decided I wanted to make a seafood salad today. My mom used to make a plain ol' (immitation) crab salad with just onions, celery and mayo and called it a day. Although I love the taste, I wanted to vamp it up a bit. 'Lo and behold I open up my inbox and am greeted with Shane's (aka Culinary Alchemist) blog post about making homemade mayonnaise. It was fate.....or at least that creepy same wavelength vibe I got goin' on wit my beeps (bakespace peeps). Seriously, it's getting scary how much we think alike. While I don't want to be a copycat blogger (this is supposed to be about seafood salad lol), I have to show some pics and do some 'splaining about my very first mayo adventure (Lucy Ricardo style). I would like for you to head over to his blog and check it out for yourself. This stuff IS amazing, you gotta try it.
So first off, it was a matter of deciding which ingredients to use as he suggests several different combinations. Ah hell, who am I kidding? That part was easy, I just used what I had on hand hehehehehe. I chose (uh hem, had) Emeril's Dijon Mustard, classic olive oil, sea salt, and of course an egg. I did, however, honor Shane's mayo with the use of real lemon, not the bottled stuff I'm inclined to reach for out of convenience. Besides, "the bakespace science guy" scared me with stories of bottled lemon juice not having a high enough acidic level to kill the nasty salmonella. (insert green shocked face here)
Ok, next up...oh, I need an appliance...lemeseeeeee, what to use? Blender or food processor? (one day, I hope to have the dual gadget thingy that has both units with one base, hint hint to the fam)
I decided to dig out and dust off the Cuisinart BLENDER BEAST, which rarely sees daylight, because well, to be truthful, I only use it in the summer for margaritas and frozen daiquiris. (I hate the stupid square design of the pitcher AND it doesn't fit into my freezer, grrrrr) Anywho, following step one, I start to blend the first part of the ingredients and (like an idiot) take off the little top to peek in...uhm, yeah....splattered, right in the eye. Grab towel, blot eye. Go to pour in the rest of the olive oil in a steady stream (covering hole partially with hand while pouring, because I'm smarter now, right?) and yes, I'm dumb enough to take yet ANOTHER peek before it emulsifies (yeah, [eye roll], I know). Blot eye again. Finally, within minutes really, it works it's magic and before ya know it...waaaaallllla yummy fresh REAL MAYO goodness!
So I'm attempting to scoop it all out, with one eye shut, mayo all over my spatula, my hands, AND my forearms (yeah, don't ask) of course licking my fingers and tasting as I go, (think Lucy and Ethel in the chocolate bon-bon scene) cursing this stupid damn blender all the way. I found myself wondering why in the HELL didn't I just use my food processor??? Then I realize...duh, the bottom comes off and there's a big HUGE hole at the bottom that I'm able to sit the whole thing on top of the jar, use a spatula to scrape all of it down into the jar without wasting a DROP (or is that a dollop?) Ok, so now maybe the blender wasn't such a bad idea after all.