Blackened Yellow Tail, Crab Cakes & Spicy Thyme Corn

As the weather begins to warm up and with today being the official first day of Spring we find ourselves looking in the ocean for most of our meals, because we love fish and it keeps up feeling light on our feet. The other day we whipped up some blackened yellow tail, crab cakes and corn recipe that takes less than 30 minutes start to finish and after a fellow sneaker junkie, lover of fine art and all around good homeboy of ours asked for the recipe we decided why not post it up for everyone to enjoy.

Good lookin' out Stats on all the continued support of the site and everything The Supreme Plate does. (click read more for the entire recipe.)

Fried Soft Shell Blue Crab w/ Spicy Homemade Mayo

There can never be too much Seafood on the dinner table, has always been my motto.  Whether it be flash fried, lightly sautéed, grilled, baked, raw or any other method of cooking, Seafood is always welcome in my home. Recently, an old friend of ours ate Soft Shell Blue crab for the first time at a popular sushi spot in Hollywood, fell in love with it and needless to say they hit us up the next day for a recipe they could try out at home.

I mean what’s not to love, delicious crab that has been fried (hopefully with some great seasonings) to perfection alongside a strong mixed drink?  If you have ever been fortunate enough to visit the East Coast then you should know how popular and important these babies are to the environment and ecosystem. Enough of our planet green speech though, you already know what time is on our test kitchen, we try to keep things simple for you at home because we hate to hear that you loved a recipe but hated how long it took to make.

With that said, this recipe is easy, quick and packs a bit of kick with the addition of the homemade Mayo. We like to serve it alongside a seasonal salad w/ candied walnuts and a strong mixed drink such as a Hennessy Black on the rocks or a Seagrams 7 & 7.

Enjoy!

Recipe Of The Day: Pan Roasted Sea Bass w/ Citrus Heirloom Tomato Vinaigrette

I have said it time and time again, Southern California has an abundance of fresh food available. So much so that I almost feel spoiled when it comes to taking a trip to the market to gather ingredients for the madness I try to create in the kitchen on a regular basis. 


As Summer prepares to make its exit over the next few weeks, hopefully some of the crops across America will stop taking such a beating from the heat and we can see the beautiful fruits and vegetables we are used to seeing.


Perfect weather aside, the conditions found in California bring about some of the most wonderful ideas when it comes to creating menus and recipes. People out here are able to weave together intricate ideas that pull together ingredients found around the world. The reason it works so well in California is because people consider this state eclectic to begin with, so the thought of having a dish that puts Mexican, Japanese and French cuisines together isn't too uncommon. 
Today’s Recipe Of The Day uses a couple of summertime delights such as Fresh Bass and Tomatoes and will start off your weekend quite perfectly.