Regarding my cooking, I can't believe I didn't share my favorite recipe yet. My favorite thing to cook is crab cakes. I get canned crab meat and it has to be real crab and not imitation crab. I put the crab meat in a mixing bowl and mix it with real mayonnaise, dijon mustard, sour cream, and raw eggs. I use eggs instead of bread crumbs to hold it together as bread crumbs overpower the flavor and texture of the crab whereas eggs compliment/flow with it. I scoop the crab base if you will out of the bowl and cook it in a frying pan in either regular butter or ghee and cook them in the same manner you would pancakes. The sauce base using sour cream, dijon mustard, and real mayonnaise I make a side mix separately and use it as dipping sauce for the crab cakes. The two main sides I would have with that meal are french green beans cooked in salt, black pepper, and butter alongside roasted fingerling potatoes with butter, salt, and black pepper. When my mom cooked fingerling potatoes, she used to like to turn them into mini loaded baked potatoes using not just the butter, salt, and pepper but also cheddar shredded cheese, sour cream, and bacon bits. Not sure how she fit all that into individual fingerling potatoes, but they turned out well.
The sauce base for the crab cakes, I also like to use for chicken dijon. For the chicken dijon, I like to use boneless skinless thighs that I cut into either strips or medallions, the latter works better in my opinion. I cook the pieces of chicken in a frying pan in butter, salt, and black pepper cooking each piece of chicken on each side for 7 minutes. After my chicken is finished, I pour the dijon sauce base if you will into the frying pan and stir it around and then let it simmer for a while. The sides I serve the chicken dijon with are either fingerling potatoes or mashed red potatoes with the skin in, and french green beans the way I described them above.
Another thing I enjoy making is lamb tostadas. I cook ground lamb in salt, garlic, parsley, and butter. I pan sear yellow corn tortillas in a frying pan in butter until they start to crisp and then afterwards, I place the ground lamb onto the tortillas. I then sprinkle shredded colby jack cheese onto the ground lamb, let the cheese melt and then place a dollop of smashed avocado and a dollop of sour cream on top. For the smashed avocado/guacamole, I like to keep it simple just using finely chopped cilantro (or just the cilantro leaves), avocado, and salt and mix it up in a bowl.
My other version of tostadas is breakfast tostadas. I usually use ground chorizo sausage that I cook in a frying pan in butter. In a separate frying pan in butter, I cook my scrambled eggs on a low flame. In another pan, I pan sear my yellow corn tortillas in butter until they crisp. After my eggs and tortillas are finished, I place scrambled eggs onto each tortilla, then place the ground chorizo onto the eggs and then sprinkle shredded colby jack cheese onto the chorizo and then as soon as my cheese melts, I place a dollop of smashed avocado the way I described it above on top of the tostadas and start eating.
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