CRAB CAKES ARE MY FAVORITE!!!!

Check this recipe out from Food and Wine! http://www.foodandwine.com/recipes/spicy-crab-cakes-with-mango-puree This might just be the BEST crab cake recipe I've ever had. Make sure the mango is ripe. If the mango is too big you can always save the rest and give it to a friend (mango story).

"philo-meringue-berry madness!"

And the award goes to Chris and Alexis!!

The Nelson Family Secret

What does Chris Nelson do to that rack of lamb, every time, that causes our mouths water with such anticipation? It's easy and simple and fit for a king. Where did he get this recipe? From Mama Char of course!

First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.

This recipes pairs well with chive and cheddar mashed potatoes.

Katie Cupcake!

After recently going to a party down in the South Bay, I was given the nickname "Katie Cupcake". Emily, my best friend and Savory Deliciousness's number one PR Girl, made everyone try the cupcakes I had made. Everyone was walking around with creamcheese frosting and coconut stuck to their faces. The person we all really need to thank for these delightful little cakes is Ina Garten.
http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html

Savory Sunday Nights at Club Clayton

What to cook???? We've got a pound of dungeness crab sitting in the fridge, 6 petite fillets left over from the last supper club currently thawing out on the counter, and a rack of lamb Chris picked up at Restaurant Depot on Wednesday. What to cook? What sort of delicious creations are we going to come up with the ingredients we have? One quick trip to the Haight Street Market for some fresh veggies and herbs, and we'll be cooking up some Savory Deliciousness in the kitchen of Club Clayton.