My husband and I were recently up near Bellingham visiting my parents and they took us out to The Fork at Agate Bay.. This was not my first experience with this restaurant but it was just as fantastic as I remembered. This time we headed out for brunch and it did not disappoint. We started off with a beignet appetizer. My dad and I both had the shrimp and grits, my husband had the burger (which he said was the best burger he had ever eaten), and my mom had the huevos ranchero. Needless to say, there were no leftovers. What a fabulous meal. Unfortunately my hunger got the best of my photographs and I only remembered to take a pictures of the beignets. Enjoy!
I highly recommend this restaurant if you are anywhere close to Bellingham!
Crabbing season is on in full force and my husband recently brought a bunch home. What better way to cook it up the crab cakes! I wanted to try a new recipe and was intrigued by this one because it uses sea scallops as the binder rather than breadcrumbs. That being said, they are delicious! Enjoy!
Ultimate Crab Cakes
4 ounces sea scallops
2 tablespoons lightly beaten egg
3 tablespoons heavy whipping cream
1 pound (3 cups) shelled cooked crab
2 tablespoons diced (1/4 in.) red bell pepper
2 tablespoons diced (1/4 in.) yellow bell pepper
2 tablespoons finely chopped cilantro
3 tablespoons finely chopped chives, divided
2 teaspoons green hot sauce, such as Tabasco
1/4 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons olive oil
Devil Sauce (see below)
1. In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
2. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp. chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab.
3. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
4. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
3/4 cup mayonnaise
1/2 teaspoon ground coriander
About 1 tsp. red hot sauce, such as Tabasco
In a small bowl, stir together mayonnaise, coriander, and 1 tsp. hot sauce. Taste and add more hot sauce if you like.
Make ahead: Chill airtight up to 1 week.
The fourth of July this year was pretty low key. My husband and I spent the day outside doing yard work and eating delicious food. For dinner we had new York steaks with a cilantro lime butter, corn on the cob (also with the butter), and watermelon. For dessert we had s’mores! My mom recently recommended using peanut butter cups . . . I highly recommend this!!
Last weekend my husband and I headed to Whidbey Island for a couple days. My mother-in-law and I headed out while the boys were fishing and tasted some wine. Whidbey Island is working on their wine scene, we ventured to three of the wineries.
First we headed to Whidbey Island Winery which has some estate wines and a beautiful setting but not my favorite wine. They had just released the Sangiovese and it was extremely young. At this point I would say go for the ambience, not for the wine.
Next we headed to Spoiled Dog Winery.. I really enjoyed this winery! They had fabulous reds, my favorite was the Deception Red. The winery was beautiful and they also had some estate wines. They also offered a special cheese made only for them, using their wine. Delish!
Lastly we headed to Holmes Harbor Cellars. This was a beautiful setting and really good wine. It had a nice family run feeling and the winemaker was very nice, a military man. This was my mother-in-laws favorite, she joined the wine club!
I can’t wait to try the rest of the wineries!