Fasting Fridays- You Don’t Eat Meat Series vol. 2


So I decided I would try to help out all my lover-ly Catholic friends who are fasting from meat on the fabulous, fantastic, freakin awesome Fridays of Lent by starting the “You Don’t Eat Meat” Recipe Series.  Hopefully you all saw my Ash Wednesday recipe which contained zero, zilch, zip meat.  If not, well shame on you, but you can read it here.  Now, it’s important for everyone to understand this series will only feature meat-free dishes during the course of Lent.  I hate to break it to you but I am by no means converting to a vegetarian.  Thus, when our dear friend Jesús rises on Easter Sunday so too will my appetite for meat on Fridays.  So here goes vol. 2…

Broiled Lump Crabmeat alongside Twice Baked Loaded Potatoes and Steamed Vegetable Medley

  • 32oz Wild Caught Lump Crabmeat
  • 2 Baking Potatoes
  • 1 cup Sour Cream
  • 2 cups Cheddar Cheese
  • 4 slices of Bacon
  • 3 cloves Fresh Garlic
  • 1/2 Broccoli Bunch
  • Handful of Baby Carrots
  • 1/2 Cauliflower Bunch
  • Old Bay
  • Lemon or Lemon Juice
  • 1 Butter Stick

Coat the Baking Potatoes in some ELOO (Extra Light Olive Oil) and place on a baking sheet in the oven at 400ºF for about 1 hour or until tender when a fork is inserted.  Pull out the Baking Potatoes, cut in half, then scoop out the insides into a mixing bowl leaving the skin shells aside.  In mixing bowl combine Cheddar Cheese, slices of Bacon (cut up), pressed Fresh Garlic, Sour Cream, 1/4 stick of Butter.  Use a Hand Masher and mash all ingredients together until you achieve a creamy mixture.  Spoon mixture back into skin shells after placing them in a ceramic or glass cookware dish.  Place back in oven for approximately 20 minutes or until mixture is firm.

Ready for the Oven!

Place the Vegetable Medley in a steaming pot and steam for approximately 10 minutes adding some Fresh Ground Pepper to taste.

Steam Me!!

Place Wild Caught Lump Crabmeat in a ceramic or glass cookware dish.  Add 1/4 stick of Butter and cover top layer with Old Bay seasoning.  Squeeze some lemon juice over top and then place in oven on Broil for approximately 5 minutes.  Remove Crabmeat, add remaining stick of Butter, stir the Crabmeat and then cover the top layer in Old Bay seasoning again.  Return to oven and continue to broil for another 5-10 minutes depending on your preference for the temperature of your Crabmeat when you eat it… some like it hotter, some like it colder.

Crab is King in My Book!

I paired this meal with a bottle of 2007 Artesa Pinot Noir, which was a gift from The Senator for Christmas.  Similar to the Greg Norman, this pinot was a classic Carneros Valley winner.  Not only is Pinot Noir one of my favorite wines, but I think you’ll be hard pressed to find a wine that pairs so well with such a wide range of seafood dishes.  In this particular bottle look for hints of cherry, dark chocolate, and a very slight tobacco taste on the palate.  A good balance of silky feel and crisp acidity make this wine complex and well weighted.

"Wine Counts as a Fruit Right? It's Fermented Just Grape Juice!"

Put it all together with some linen napkins, nice white serving dishes, and some good ole’ flatware and you get a wonderful meat-free meal.

The Presentation is Key

Until next time, Cheers!

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About Jeremy

Born and raised in the Hampton Roads region of Virginia, Jeremy grew up with the sand between his toes and the sun shining on his skin all year long. A "student of the game" in both baseball and golf, he wishes he had more time to enjoy them up in the Big Apple. A somewhat recent graduate of Virginia Polytechnic Institute and State University, more fondly called Virginia Tech, his studies yielded two bachelor's degrees. The first a B.S. in Human Resource Management and the second a B.A. in Public and Non-Profit Management. While he misses Blacksburg, the Home of the Hokies, he's embraced a new life in New York, where as Mr. Sinatra says, "... if you can make it here, you can make it anywhere." He currently works for New York City's premier volunteer organization, planning customized corporate service projects.
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1 Response to Fasting Fridays- You Don’t Eat Meat Series vol. 2

  1. Mom says:

    So how do you make reservations for Chef Jeremy?

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