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Ever since I told my friend Michael that I was trying to learn how to cook, he started dropping off one or two recipes a week. That sounds good except the recipes are worthless because he strikes a line through things he doesn’t like. Right now that includes carrots and sugar. He means well. It’s just that he has a VERY limited palate. Anything beyond meat, potatoes and a veggie is exotic to him. So you see I can't really experiment on him unless I lie to him and say, “Try it. There is nothing strange in this dish.” He knows I am lying and on occasion he will be very bold and try one bite!
But this is the man that took me to the Frieda/Diego exhibit at the Mexican Art Center in Pilsen. He held my hand and pushed people away so I didn’t suffocate.So he is really very nice!
Afterwards we went to a Mexican restaurant recommended by one of the directors at the Museum. It was horrid. The waitress started us with an “on-the-house” dish. It was a rolled tortilla with a watery potato/meat stew poured over it. Michael ordered tacos (that’s all he ever orders) and I went for the enchiladas suizas with a tomatillo salsa. I ate the cheese off mine; too many foreign cow nose parts in the meat for me. The hot chocolate was marvelous, slightly cinnamony. The bathrooms…don’t go in there!
After we hit a gallery under the el on Lake, we headed back out of the city. Starving, we stopped at an authentic retro hot dog spot called DancingDawgs. Not good.
So when I returned home and Michael was reinstated in his poethouse, I went into my kitchen to whip up…something. Here’s what I made. It is edible.
Crab Cakes via Chicago
Heat olive oil in skillet.
Mix together:
1 tin crabmeat
1 egg
˝ box corn muffin mix
1 t. minced onion
1 T minced gr. pepper
Drop by tablespoonfuls into the hot oil. Press down to flatten it into a cake.
Meanwhile make a dipping sauce by mixing together:
2 T. Mayo
a shake of garlic/parsley salt
1 t. dried red pepper
Using the backside of the spoon grind the garlic and mayo together. It will make a gritty sound. Do it until it isn’t gritty anymore. Refrigerate.
Now flip the cakes and cook the other side. When they are golden brown, remove them to paper towels to drain. Serve hot with the cold dipping sauce.
DancingDawgs
