{"id":8702,"date":"2016-07-17T18:19:25","date_gmt":"2016-07-17T18:19:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8702"},"modified":"2016-07-17T18:19:25","modified_gmt":"2016-07-17T18:19:25","slug":"crab-cake-spicy-salsa-haricots-verts-fried-yellow-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8702","title":{"rendered":"crab cake, spicy salsa; haricots verts; fried yellow tomato"},"content":{"rendered":"

\"crab_cake_salsa_tomato_beans\"<\/p>\n

The salsa I\u00a0have often\u00a0prepared as a ‘bed’ for these wonderful crab cakes from the Union Square Greenmarket has no\u00a0formula. Usually dominated by tomatoes of some kind, it’s always a (varying) m\u00e9lange of bits of herbs and spices, often including a bit of some kind of allium.<\/p>\n

The crab and the salsa is always accompanied by a vegetable, which, depending upon what I have, can really\u00a0brighten\u00a0up a\u00a0color palate which would already be doing some showing off.<\/p>\n

In this case there was a lagniappe, one small heirloom tomato, originally intended to be part of\u00a0the salsa (along with another of its own kind, a Striped German, and a few\u00a0cherry tomatoes). Last night it\u00a0was still a very light yellow, but it had been sitting at\u00a0the window for days, just\u00a0as long as its companion, from the same farm, so I just assumed it too would be ripe by now. \u00a0Not paying attention, I started slicing it before I noticed\u00a0that it was very\u00a0<\/em>firm, and that it had almost no taste. I decided a little heat might\u00a0be just what it needed,\u00a0and it was: I ended up with\u00a0a luscious side dish of ‘fried yellow tomato’, and wished\u00a0there had\u00a0been more of its sort.<\/p>\n

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