Today was a pretty weird day. Didn't get a lot of sleep last night and had to wake up early to take my cat to the vet in order to get stitches on her eye (well, where her eye used to be, long story) removed.
Julie had a work happy hour that I stopped off at and realized I wasn't in a social mood so I went home and ordered tacos for myself.
When Julie came home a while later she needed something to eat. Not really having any food on hand since I'm leaving for San Francisco on Sunday for the week, might as well use the left overs.
Also, when you've been drinking nothing says delicious like something involving frying. Be it pan-fried or deep-fried, that crispy salty crustiness is nothing short of miraculous; I can honestly say there are nights I've been drunk enough to find a good plate of french fries nothing short of a religious experience. Then again, I'm fat. That should say enough. But, when you manage to mix bacon in, well, sir, you have something that levitates an already godlike experience to pure divinity. (Believe it or not I'm not a fan of American bacon whatsoever; regardless of my Bacon of the Month Club membership status. Canadian? English? Now we're talking. The American stuff is just all fat.)
Bacon-Crab risotto cake
- 1 1/2 cups left over risotto
- 4 slices bacon, cut into lardons rendered
- 1/2 cup breadcrumbs
- 1/4 cup Lump crab meat
- vegetable oil for frying
- salt and pepper
- Pour about an inch of oil into your cast iron skillet (you have one, right?) and get some heat going into it.
- Mix the bacon, crab and a 1/4 cup of the breadcrumbs (fresh-made would be best!) into the risotto and form into a patty (think hamburger). If it's too loose, feel free to add an egg or some water to hold it together.
- Coat cake with breadcrumbs, making sure to tap off the excess
- When the oil is hot (shimmering), put in the cake and let it fry 1-2 minutes on one side and 1-2 minutes on the other.
- Place on draining rack and hit it with kosher salt and pepper while still hot.
« categories:
left-overs
risotto
crab
bacon
|
10:17 PM
I'm no chef. I'm barely a cook. And certainly not in the professional sense. I work in mobile for a living, but I enjoy cooking almost as much as I love 
