Category Archives: girlfriends

Lump Crab and Avocado Stacks

Kitchen Hacks. Do you own a measuring cup? Yes? Congratulations, you can make a really pretty-looking dinner with minimal effort. What is it about meals presented in neatly-rounded stack format that make them so appealing? I don’t know, but this is one of my favorites. I had some of my girlfriends over for a little dinner last week, and made these along with pear, prosciutto and honeyed goat cheese apps, those polenta fries with sage and a giant platter of one of my most-indulgent-while-still-being-healthy salads, an avocado and tomato salad with lemon olive oil and toasted almonds over arugula. Yummo. This is perfect for summer. 

LUMP CRAB AND AVOCADO STACKS (makes 5 1-cup portions)
– 20 oz. lump crab (make sure you get lump or jumbo lump)
– 4 avocados, mashed into larger chunks
– approx. 1/4 c. fresh cilantro, chopped
– 2-3 limes, juiced
– zest of 1 lemon
– 2-3 dashes of cumin
– chopped fresh chives
– kosher salt and pepper

1. Cube avocados, then mash gently (you still want them to be chunky so this can stand up to the crab). Mix in 1/2 the lime juice, a little kosher salt and about half the cilantro. Taste and adjust.


2. In a separate bowl, gently combine the lump crab, chives, the rest of the lime juice, cumin, lemon zest,  and a little kosher salt and pepper. Taste and adjust.


3. Now comes the fun part! Grab a 1-cup measuring cup, and gently put a layer of the crab mixture in the bottom of it. Add the avocado mixture, packing it in gently.

4. Get a plate, and swiftly but with confidence (don’t be nervous, this is going to look great!) flip the measuring cup upside down. Pull the measuring cup up, leaving the crab and avocado mixture. 


5. Step and repeat with the other plates. Serve and enjoy with a delicious lemon-marscapone cake (Goddamn Jonelle. That thing was too good.) Girlfrandz.




Grilled Romaine with Smoked Blue Cheese and Balsamic Reduction

The lovely Jonelle hosted us for dinner last week, and it everything was so delicious. From the pretty apps to the unbelievable gin & earl grey tea cocktail she made, to the london broil & grilled romaine…we had so much fun we decided to make it a monthly thing with all of us rotating as hostess. Anyway, I’d never even heard of grilled romaine, but this was incredible. If I had even the slightest clue how to work a grill myself, I’d be making this all the time.


GRILLED ROMAINE WITH SMOKED BLUE CHEESE AND BALSAMIC REDUCTION (makes 6)
– 6 Romaine Hearts
– 1/4 C. smoked blue cheese (or gorgonzola)
– Balsamic reduction (makes sure it’s a reduction, not balsamic vinegar), drizzled
– A blend of EVOO, a little salt & pepper, and some oregano

1. Um, I guess, fire up the grill?

2. Brush the washed romaine hearts with the EVOO/salt & pepper/oregano mix.

3. Grill the romaine hearts pretty quickly, about 2 minutes on each side. You want them to have grill marks but not get burned.

4. Crumble the smoked blue cheese (or gorgonzola) over the try of romaine, then drizzle the balsamic reduction in a nice little pattern. Serve & enjoy. My girlfriends have got skillz. 
The hostess at work!