Employment Update: I started my job at Churchill Downs this week. Everything has been really great and I’m very excited to contribute to the team. I’m still continuing to apply and interview for full-time jobs in my free time though since this gig will end at the end of November. I have a couple pretty exciting leads but I’m not far enough into the process to have any feel for my chances yet. But things are all good right now – especially considering that THIS is the place I get to go to work everyday:
This week’s Mystery Box challenge focused on one (live) ingredient: the Dungeness Crab. From what I could tell, it looked like the rest of the box consisted of: cucumber, apple, avocado, tomatoes, asparagus, prosciutto, peanuts, spinach, banana and a red jalapeño. There was some other stuff but those were the ingredients that I could identify from what they showed in the episode (and they were able to use the pantry as needed).
Lee (Crab Salad and Gazpacho), Sheetal (Tomato and Crab Curry), and Sharone (Crab Cucumber Roll), were declared to be the top three dishes with Lee being announced as the overall winner.
For my rendition of the challenge, I decided to make crab tostadas with spinach, guacamole, cojita cheese, thai red chili sauce and crispy pancetta. (For some reason, I could not find any prosciutto at the store but this was a great substitute). All my ingredients are shown below. The only other substitute I had to unfortunately make was the dungeness crab. Even though I made a special trip across town to a store that I thought would have at least some form of Dungeness Crab, I had to resort to using canned jumbo lump crab. I was disappointed because I really wanted to do this challenge as it was meant to be, but alas, it did not work out.
The first thing I did was make the guacamole. My guacamole recipe is something I have just come up with over the years so I do not have an exact recipe. I honestly just add stuff to the bowl until I think it tastes good. But I will tell you that I have received rave reviews (and one not-quite-joking marriage proposal) for it. Basically, I smash the avocados together with chopped tomato, diced onion, minced garlic, and finely chopped jalapeño. I also add either sour cream or plain greek yogurt to make it a little creamier. Then, I season it with lime, salt, pepper and some tomatillo salsa. My favorite salsa brand to use is Rick Bayless’s Frontera. It is AWESOME!
I set aside the guacamole to allow the flavors to marinate. Then, I sautéd the crab in some olive oil, lemon juice, fresh cilantro, salt and pepper just to warm it up (as it was already fully cooked). Once it was heated through, I took it off the heat, let it cool slightly, and then added freshly chopped cucumber and red bell pepper. This was to give a freshness and a crispness to the warm crab salad so I didn’t want to cook it with the crab.
After that, all that was left was frying the corn tortillas and the pancetta in some olive oil. When that was done, everything was ready to plate. I put the fried tortilla on the bottom, followed by fresh spinach leaves, guacamole, and the crab salad. Then, I garnished the whole thing with shredded cojita cheese, crispy pancetta and a few dashes of thai red chili sauce. The finished product is below.
This dish was delicious and it looked great. But it was REALLY difficult to eat. I eventually just put it in a bowl, smashed it all up, and ate it like a salad. I’m not a huge crab fan in the first place so I was pleasantly surprised by how much I liked it. But I doubt I’ll do this again unless I am able to get fresh crab.