Looks like Tom left town and forgot I’ve still got his Fat Head login info. He and Chareva and the girls stopped into Springfield Wednesday and Thursday to visit before continuing on to Chicago, so The Wife and I decided to have them over for dinner instead of making Mom cook for all of us.
Naturally, it was low carb. We ended up getting one of maybe four nice days for weather so far this summer, so we were able to eat outside in the Flamingo Lounge (The Wife and her sister have had a running joke going for years where they give each other flamingo-themed gifts).
The Flamingo Lounge and family.
I also got a little help in the garden from a couple of young ladies you may recognize as Tom’s lab assistants…
For openers, cheese and deer summer sausage (no crackers, thanks). The sausage is processed locally with cheese and jalapeno pepper using my last season’s success, where I happened to shoot the second-dumbest deer in the entire universe.
I knew it was dumb because it got close enough for me to shoot it. I took care of the first-dumbest deer in the entire universe a couple of years ago.
To get started, we had a Crab & Avocado Salad for which I’d begged the recipe from a restaurant I’d come across while working near San Jose a few years ago…
It’s one of those “looks fancy/very easy” things. To make 8-10 servings, fold about 1 & 1/2 pounds crab meat (I know, take out a second mortgage first) into 1 & 1/2 mashed avocados, then fold in 1 cup of whipped cream. Add another avocado that been chunked up (not mashed), fold together, spoon into 8-10 molds and refrigerate for at least a few hours. When you’re ready to serve, put some mescal or other fancy salad onto a plate, drizzle with poppy seed dressing, then unmold the crab/avocado into the center. Put a coupe of lumps of reserved crab on top then garnish with some caviar. Not a carb in sight.
The sides where steamed asparagus (recipe: get asparagus; steam)and a Two Cheese Squash Casserole. That starts with boiling 4 pounds of sliced yellow squash with a diced onion for about 8 minutes, then draining and combining with a cup of shredded cheddar cheese, 1/2 cup of fresh parsley, an 8 oz. container of sour cream, a teaspoon each of garlic salt and pepper, a couple of beaten eggs, and a cup of bread crumbs (we whizzed up about 6 pieces of low-carb bread for the whole recipe — which works out to about 2 net carbs per generous serving) and 3/4 cup of Parmesan cheese. That all gets spooned into a 9 x 13 baking dish and gets topped with another 1 & 1/2 cups bread crumbs and 1/2 cup Parmesan mixed with 2 Tbs of melted butter. Bake at 350 for 30-40 minutes.
The main course was grilled pork tenderloin with lime dipping sauce. A rub goes on the pork tenderloin made up of 1 Tbs salt, 1 Tbs (Splenda) brown sugar, 1/2 tsp each of chili powder, black pepper, and cayenne pepper (actually, we usually make about a 5x batch of this and keep it in a shaker).
The dipping sauce is made up of a chopped jalapeno pepper, some grated lime peel, 1/4 cup of lime juice, a Tbs each of olive oil and Dijon mustard, a tsp of cumin, 1/2 tsp of salt, a couple of garlic cloves and 1/4 cup of honey (we doubled the recipe because we were grilling four tenderloins, but we had plenty left over), all whizzed up in the blender.
After all of that, we decided to pass up on the fresh strawberries and peaches with cream that we’d planned for desert. We’ll cut the portion size of the crab & avocado salad down when it’s not a main course!
Everyone was happy and full but not stuffed and lethargic and there were probably less than 10 net carbs apiece for the whole meal. Oops — that’s obviously not good. For those of you who want to follow ADA guidelines, you can tweak it by spreading this over your plate:
110 grams of sugar. I mean, Heart Healthy carbs! Sure, you could’ve had a big bowl of Raisin Bran, but that would really spike your blood sugar!
If you’ve bought all of that crab meat, odds are that there will be 6 or 8 ounces left. What to do? Well, wait until The Younger Brother leaves town, then make omelets with that, a few of the asparagus stalks, and that easy Hollandaise sauce from my last post.
I better go before Tom checks his blog — see you in the comments!
The Older Brother