Cooking With Bwog 2.0: Eat Something Good Before Exams

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Bwog’s rave-reviewed collaboration with the Culinary Club known as Cooking With Bwog 2.0 continues. On the menu this week: Avocado Crab Salad for the main course with Poached Pears for dessert.

Avocado Crab Salad
(Serves 4, Time: 30 minutes)


Juice of 1 lime
4 tbsp. olive oil
2 tbsp. finely chopped jalepeno
3 tbsp. chopped cilantro
½ tbsp. honey
1 garlic clove, minced
Seven Seas (or Indian if need be) Curry powder (about 1 tsp.)
Salt and pepper
¾ lb. lump crab meat
2 avocados, diced
Diced red onion
Red Tomato slices


1. Combine lime juice, olive oil, jalepeno, cilantro, honey, garlic, curry powder, salt, and pepper in a small bowl. Whisk to combine. Mix in crab meat with the dressing.

2. Mix avocado and red onion together in a small bowl.

3. Arrange the salad in a cup with avocado-onion mixture on the bottom, the crab on top, and tomatoes fanned on the side of the dish. Garnish with cilantro sprigs.

Poached Pears
(Serves: 8, Time: 45 minutes)


¾ C brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. cloves
4 Bosc pears (from the Farmer’s Market), halved and cored (and preferably skinned)
¼ C butter, melted
1/3 C cream
4 oz. white chocolate


1. Mix sugar and spices together in a bowl. Spray a baking dish with non-stick spray. Place pear halves, cut-side up, in the dish. Drizzle with butter and sprinkle with sugar mixture.

2. Bake at 400 degrees for 30 minutes. Half-way through, spoon brown sugar juices over the pears.

3. Bring cream just to a boil in a saucepan and remove from heat. Stir in white chocolate until melted.

4. Serve pears with white chocolate glaze.

Foodie events of the week:

1. Free Rosé Tasting on Saturday, May 1, from 4-7 pm at Le Du’s Wines, 600 Washington Street.

2. Brooklyn Uncorked 2010—a tasting of foods from Manhattan, Brooklyn, and the Hudson Valley along with wines from Long Island—is on Wednesday, May 5, from 4-8 pm at BAMcafé (30 Lafayette Avenue, Fort Green, Brooklyn).

3. Classes at the Macy’s Kitchen:

  • Cinco de Mayo class with Executive Chef Miguel Espinoza on Saturday, May 1, at 1 pm.
  • Mexican cooking with Chef Juan Rosas Campos of Mama Mexico on Tuesday, May 4, at 1 pm.

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  1. Umm  

    Not sure how those pears qualify as "poached," but okay.

    • Anonymous  

      They were stolen from a government-sponsored European greenhouse, transported in a false compartment in a tractor-trailer, smuggled in a merchant marine ship, sold on the black market, and carried into our neighborhood via a drug mule's backpack.

    • That  

      would be because they weren't poached, at least in any conventional sense. Although one could argue that spooning the pan juices back over the pears in some strange way is "poaching," "poaching" actually involves simmering a food item in a liquid. The technique in this recipe is more akin to roasting and basting. Good call.

      Also Bwog, I'm not sure who "rave-reviews" this feature. Especially when it's not accurate.

    • Anonymous  

      semantics. call it what ever you want, but in any case the flavors sound like a resounding NOM NOM NOM

      can we get some vegetarian entree recipes on occasion? using seasonal produce?

  2. um  

    sorry bwog looks like cat food MEOW

  3. delicious

    i think this is awesome!!
    also, since when has the culinary society been known as "culinary club"????

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