Sharing some recipes

I recently saw a recipe for a New York Cheesecake, Grilled Scallops with Bacon and Chives, and Maryland Crab Cakes. Disclaimer. I have not tried these recipes yet, but they recently caught my eye. I'll be trying them soon. If you try them first, please drop me a note and let me know if you liked them.

New York Cheesecake


  • 1 cup sifted all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Directions

    Combine flour, sugar, and butter using a pastry blender, until crumbly.

    Add lemon and orange rind, egg yolk, vanilla, and salt; mixing thoroughly

    Put mixture into the bottom of a slightly greased 10-inch springform pan. Bake at 400 degrees for 9 minutes. When the crust has cooled, pour the filling into the pan.


  • 2 1/2 pounds cream cheese, softened (five 8 ounce packages)
  • 1 3/4 cups sugar
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 5 large eggs
  • 2 egg yolks
  • 1/4 cup heavy whipping cream
  • Directions

    Set oven to 350 degrees.

    On very low speed, mix together cream chees, flour, and salt. Blend until light and smooth.

    Add lemon and orange rind, lemon juice, and vanilla extract and mix.

    Add 5 eggs and 2 yolks, one at a time, blending after each addition.

    Slowly add whipping cream and mix well.

    Pour into crust in springform pan. Place the pan on a large cookie sheet and bake for one hour or slightly more, or until a toothpick comes up clean. Do not over bake.

    Remove from oven and add topping.

    Sour Cream Topping

  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Directions

    Combine all ingredients and carefully spread on the top of the cheesecake.

    Return to the oven and bake at 350 degrees for 10 minutes.

    Fruit Glaze

  • 1 (approx 18 ounce) jar raspberry or strawberry jelly
  • 1 pint raspberries
  • 1 pint blackberries
  • 1/2 cup blueberries
  • Directions

    On low heat, warm jelly in a skillet.

    Gently stir fruit into jelly just to combine and coat fruit

    Spread on cookie sheet to cool.

    Whipped Cream Topping

  • 1 pint whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Directions

    Combine whipping cream, powdered sugar, and vanilla in a bowl and whip until stiff.

    Frost sides of cheesecaks. Pipe decorative border around top and bottom if desired.

    Arrange glazed fruit on the top of th echeesecake. Chill for several hours before serving.

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    If you try them first, drop me a note and let me know if you liked them.

    Grilled Scallops with Bacon and Chives


  • 8 bacon slices
  • 16 medium sea scallops (about 1 pound total)
  • salt and pepper
  • 2 tablespoons melted butter
  • 1/4 cup chopped, fresh chives
  • Directions

    Preheat grill to medium-high.

    Cook bacon according to the package directions until the bacon is almost cooked. It should be pliable, not crisp.

    Season scallops with salt and pepper to taste.

    Cut bacon slices in half to make 16 slices and one each wrap one bacon half-slice around each scallop.

    Thread scallops onto a metal barbeque skewer.

    Brush exposed part of scallop with melted butter.

    Grill, turingg often, until scallops and bacon are cooked through, about 5 minutes.

    Garnish with fresh chives

    Maryland Crab Cakes


  • 1 lb. jumbe or premium lump crab meat
  • 2 tablespoons unsalted butter
  • 1 tablespoon plus one teaspoon olive oil
  • 1/4 cup green onion, sliced thin
  • 1/4 cup celery, finely diced
  • 2 large eggs
  • 1 1/4 cups breadcrumbs (plain or seasoned)
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 tespoon Worcestershire sauce
  • Dash of Sriracha
  • 1 tablespoon chopped fresh celery
  • 1 1/2 reaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • Lemon wedges for garnish
  • Directions

    Drain the crab meat and place in a bowl. Do not break up the lumps. Set aside

    In a small skillet, heat 1 tablespoon butter and 1 teaspoon olive oil. Over medium high heat, cook green onions and celery until softened.

    When cooled, place in a medium bowl. Add breadcrumbs, mayonnaise, mustard, lemon juice, Worcestershire sauce, Sriracha, parsley, Old bay seasoning, and salt. Mix well.

    Add crab and gently combine, trying not to break up lumps too much.

    Cover with plastic wrap and refrigerate for 1-2 hours.

    Shape the crab mixture into 6-8 cakes about 1 inch thick.

    In a 12 inch nonstick skillet, heat the remaining tablespoon of butter and tablespoon of olive oil over medium heat. When the butter is frothy, add the cakes and cook until dark golden brown on one side, about 4 minutes. Very genty, flip the cakes over and cook until golden brown.

    Carefully remove the crab cakes from the skillet and serve with salad or in a bun. Serve with lemon wedges.

    Remoulade Sauce

    This wasn't with this recipe, but I love Remoulde Sauce with Crab Cakes and this one I love!


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chili sauce
  • 1/2 tablespoon white wine vinegar
  • 1/2 teaspoon creole seasoning (see below)
  • 2 teaspoons paprika
  • 1/4 teaspoon mustard
  • 1 teaspoon prepared horseradish, when serving with seafood. 4 teaspoons when serving with a bloomin' onion.
  • 1 large clove minced garlic
  • salt and pepper to taste
  • Cayenne pepper to taste
  • A few drops of Tabasco
  • 1 tablespoon freshly sueezed lemon juice
  • Optional add-iins: Finely chopped green onion, fresh parsley, celery, tomato, and/or bell pepper
  • Directions

    Mix all together. Keep refrigerated.

    Creole Seasoning

    Again, this is a recipe I've used frequently. It comes from a Lee Bailey's cookbook. Lee Bailey is one of the master chef from the Brennan family restaurants in New Orleans (e.g., Commander's Palace, Mr. B's, Palace Place). Make the seasoning ahead of time and store in a tightly sealed jar or Tupperware in your spice cabinet.


  • 1/3 cup salt
  • 1/4 cup granulated or powdered garlic (No MSG!)
  • 1/4 cup finely ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1/3 teaspoon paprika
  • 1 tablespoon granulated or powdered onion (No MSG!)
  • Directions>

    Combine all ingredients in a food processor. Whirl around for about 15 seconds to mix well. tore in a tightly seal jar or Tupperware in your spice cabinet.

    I hope you enjoy these recipes. If you like seeing recipes on my blog, drop me a note and let me know.