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Hello, foodies…

I was just sitting down to look over my notes for the MAWFF and I decided to take a break and blog. Tomorrow’s presentation at the Doubletree Hotel in Wilmington is all about a summertime brunch and I’ll be making three recipes…Strawberry Cream Cheese Stuffed French Toast, Quiche Lorraine, and my Ham and Goat Cheese Croissant Sandwiches. I think I shared with you all that this is my 20^th year on QVC and I’ve been cooking and doing presentations for the last five years.  But you know what, I still get a few butterflies before these events. If you’re a singer or performer, I know you know what I mean. The day I stop feeling those butterflies is the day I know I’m not being challenged…and I hope I NEVER see that day.

Our In the Kitchen with David road trip continues this Sunday at Noon ET. We’re off to Cape May, New Jersey to honor the guardsmen at the Coast Guard Training Center. Our girl Mary’s churning out the blogs this month to shed some light on the bases we visit. Check out her latest blog for more on that.

Foodies, let’s all say thanks to Carol B from Cape May, New Jersey for entering her town’s base!

Here’s just a snippet of what Carol said in her entry:

Being a native of Cape May New Jersey I am always proud to tell everyone about this special place. Known as the nation's oldest seashore resort, Cape May is on the National Historic Register and has been the summer playground of presidents and renowned people throughout history.

Cape May has played a large role in the defense of the colonies during the  Revolutionary War and played a huge part in the early beginnings of the Life Saving Service which evolved into what today is the United States Coast Guard. We are very proud of the fact that we have the only Coast Guard Recruit Training Center. I can't begin to explain to you the thrill we feel when the recruits are out and about running information during their training. I think you can hear their cadence throughout the entire town. They are a valuable addition to the community as well as the defense of our nation. Many that remain to serve here as well as those who are transferred here become involved in the community which just helps to enrich the Cape May experience. We are proud of the men and women who come through their training here and their presence gives us a sense of security.

I would be honored to see service men and women walking around my town, too, Carol. I think we all would! Carol went on to say that the restaurants in Cape May are excellent, serving some of the freshest seafood around. Carol, folks of Cape May, and especially our enlisted corps, we’ve made a very special recipe in your honor…homemade crab cakes! And they’re gluten-free!

Gluten Free Crab Cakes
Makes 6–8 Cakes

Ingredients:

• 2 Tbsp mayonnaise


• 1 Tbsp yellow mustard


• 1 Tbsp fresh lemon juice


• 5 dashes Worcestershire sauce


• 1/4 tsp celery salt


• 1/2 tsp ground black pepper


• 1 large egg


• 5 Tbsp finely chopped red onion


• 3 Tbsp finely chopped roasted red peppers


• 1/2 cup finely ground gluten-free, cracked pepper-flavor lentil crackers


• 1 lb jumbo lump crab, drained

Directions:

1. Place the mayonnaise, mustard, lemon juice, Worcestershire sauce, celery salt, black pepper, and the egg in a medium-size mixing bowl and mix until combined.


2. Add the chopped onions and peppers and mix until incorporated.


3. Gently fold in the ground crackers and the crab. Mix until all ingredients are evenly distributed.


4. To form the cakes, roll 3” patties, about 1" in thickness. Heat 2 tsp of oil in a large skillet over medium heat. Add the patties and cook for 8–10 minutes, flipping them halfway through the cooking process.

This recipe is prepared using the Walah 10-Piece Ceramic Nonstick Cookware Set (K36559).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Foodies, now’s the time to start thinking about joining us in Buffalo, NY for our final “tribute to the troops” broadcast. We’re taking the whole show to Canalside Buffalo—a beautiful outdoor military park in the heart of the city—on Wednesday May 28 from 8-10pm ET. You can get FREE tickets online!

Your blog question is inspired by all the folks out who have been requesting gluten-free recipes to both Mary and me. What kinds of recipes would you like to see next? More gluten-free desserts? More classics gone gluten-free like pasta and casseroles? Give it some thought and let us know here in the blog and on Sunday in the chat. I’ll see you Sunday at Noon ET.

Keep it flavorful!
—David

P.S. Have you seen QVC Plus yet? It’s QVC’s new second channel designed to bring you more of the shows you love. Foodies, they’re re-airing this Sunday’s ITKWD at 3pm ET. Check your television guide to see if you get the new channel. If not, you can watch on QVC.com. Just find the “Watch Live TV,” button then click on the "QVC Plus" tab. I hope you can join us!