Chef Diane Henderiks Offers a New Spin on St. Patrick’s Day Fare From Concannon Vineyard, Wines with a Deeply Rooted Irish Family Heritage.
There are many shades of green coming from Concannon Vineyard this St. Patrick’s Day. A “green” winery in its own right, Concannon is teaming up with nationally acclaimed Chef Diane Henderiks to offer unique, tasty dishes that celebrate the holiday and its theme color.
Chef Diane Henderiks, an expert at revamping traditional recipes, puts a new spin on St. Patrick’s Day fare by creating a “green” dish, Pistachio Pesto Crab Cakes with Avocado Cream, which is recommended with Concannon Selected Vineyards Sauvignon Blanc or Concannon Conservancy Chardonnay.
Pesto Directions: Combine first 4 ingredients in food processor and process to paste-like consistency. Scrape down the sides and with blade running, drizzle in olive oil. Remove from food processor, stir and set aside.
Crab Cakes Directions: In mixing bowl, gently combine first 6 ingredients (crabmeat through paprika). Whisk yogurt and egg white together and gently combine with crabmeat mixture. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick) Place on paper towel lined plate, cover and refrigerate for 1 hour.
Cook the Crab Cakes: Preheat oven to 400 degrees. Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake. Dust both sides of cakes with flour. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan. Sear for 1 minute, flip gently and remove pan from heat. Place pan in oven and bake for 5-10 minutes or until heated through and browned.
Avocado Cream Directions: Place all ingredients in food processor and process until smooth. Serve with avocado cream and enjoy!
Serves 2: main course Serves 4: appetizer
“I wanted to go beyond the expected corned beef and cabbage and create a ‘green’ dish that is not only healthy, but also brightens up the meal,” said Henderiks. “To celebrate the theme color of the holiday, I featured vibrant green ingredients, including basil, pistachio, parsley, celery, avocado, and chives, in this mouth-watering crab cake recipe.”
Patricia, like her blog, is not a one-dimensional designer, which is evident in her accolades of 17 national design awards. Over a 38-year career in the industry, she has carved a niche in several areas of design. Licensed in interior design and certified in kitchen and bath design, she offers a full menu of design services ranging from whole house interior design, kitchen and bath design, lighting design, full remodels, commercial design and universal (ADA) design.Patricia is a sought-after speaker in the industry and has been published in many publications as seen on her interior design firm’s website, https://www.patriciadavisbrowndesigns.com/. She writes for such publications as QuinStreetinc, Relaxed Remodeler, and eHow.com talent offering design tips.
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