Simple Salmon Croquettes

A can of salmon, some bread crumbs, and a little oil make for a simple dinner croquettes. These are also good to serve cold the next day. Remember, use home made bread crumbs, or Japanese panko breadcrumbs when possible because most commercial bread crumb companies put way too much sodium in their crumbs! And you don’t need that extra salt. Another alternative to commercial bread crumbs, pick up a bag of crumbs from your local bakery.

Here’s what you’ll need:

  • 1 (6 ounce) can salmon, drained and flaked
  • 1 egg
  • 1/4 cup finely chopped celery
  • 1/4 cup sliced green onion
  • 1 tablespoon chopped fresh dill weed
  • 1/2 teaspoon garlic powder
  • 1/3 cup fine bread crumbs
  • 3 tablespoons olive oil

In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in bread crumbs to coat.

Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown. Serve with a fine Ale.

Salmon Cartoon

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Sea Bass Stew

Its that time of year… winter is a great time to cook warm hearty soups. This one is quick and easy. Also Cherry Valley Market has been having Italian loaves on sale for $1.29 for a pair on Fridays.

Here’s what you’ll need:

  • 1 1/2 lb sea bass filets, cut into 2-inch pieces
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 2 teaspoons tomato paste
  • 8 oz of clam juice
  • 1/2 cup Duck Walk white wine
  • 6 Tbsp olive oil
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with toasted Italian bread.

bluefish bikini

Bay Crab Chowder with Corn

As the weather turns cooler, thoughts turn to… chowder! Since I used one can of crab for the appetizer, I will use the other can of crab meat for… you guessed it, chowder! You can’t just buy one can of crab… or at least I can’t. Add it to some chicken broth and milk, with some corn, and a shake or two of Old Bay seasoning, and you can make a simple Chesapeake Bay style staple.

Here’s what you’ll need:

  • 8 ounces lump crabmeat
  • 2 cups fresh or frozen corn kernels
  • 2 cups chicken broth
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 medium potatoes peeled and cut into 1/2-inch cubes
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons OLD BAY® Seasoning
  • 1/4 cup flour
  • 1 leaf McCormick® Bay Leaves

Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes, stirring constantly. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.

corn-crab-chowder-finished-1

Salmon Cakes – With No Evil

What to do with that can of salmon? Make fish cakes! “Oh no! All that oil! Frying is evil” you say. Wait, Wait… you can make these in the oven, or more accurately, bake these in the oven and not have to deal with all that ‘evil’ frying. Although it is my firm belief that not all frying is evil.

Here’s what you’ll need:

  • 15 ounces canned red salmon, flaked
  • 1 cup soft bread crumbs (2 bread slices)
  • 1/4 cup chopped scallions
  • 1 egg, lightly beaten
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce

First, start by preheating you oven to 400°F. Then spray a cookie sheet with nonstick vegetable cooking spray, or use a nonstick cookie sheet.

Combine the salmon, bread crumbs, scallions, egg, lemon juice and Worcestershire sauce in a medium-size bowl; stir the mixture well to combine. Then, shape the mixture into 4 equal patties. Place the patties on the prepared cookie sheet.

Bake the patties in the preheated oven for 5 minutes on each side or until the patties are golden and heated through. What could be simpler, and no evil frying. Top these with some homemade tartar sauce and enjoy without the fat-guilt.

fishcake02

Duck Walk Shrimp

Its a nice day for shrimp, and yes, I have no idea what exactly that means, but it popped into my head none the less. I have shrimp on my mind, which is better than the alternative, having wine on my mind which is probably just as likely. So, let’s open a fresh bottle of Duck Walk white and talk about shrimp, and pasta, and vino.

Here’s what you’ll need:

  • 1 pound of medium shrimp drained peeled and deveined
  • 1 ½ cups Duck Walk white wine
  • 2 cloves of garlic minced
  • 2 tbsp butter
  • 2 tsp oregano
  • ½ tsp red pepper flakes
  • Sea salt and fresh ground peppercorns
  • 1 package of linguini cooked and drained

Melt the butter and toss in the garlic and get that browning. Deglaze with a little wine and add the shrimp and the rest of the wine. Cook until the shrimp are done, nice and firm, about six minutes or so. Then remove the shrimp for the pan and set aside. Add the oregano, red pepper flakes, salt and pepper to taste and reduce this down to a little thicker sauce. Then add the linguine and get tit well coated with the pan sauce, and then add back the shrimp. Warm every thing and serve it up shaved Parmesan cheese and with some garlic toast…. And wine!

shrimp2

Basic Stuffed Stripe Bass

Strippers are running just off shore. And they seem to be plentiful when the boats pull into Babylon, the local fishmonger is running a sale on whole fish. So, one great way to cook these up for a bunch of friends is to keep that bass whole, stuff it, bake it, and bring it to the table.

Here’s what you’ll need:

  • 1 two pound whole striped bass
  • 2 cups of cubed bread for stuffing
  • ½ cup of diced tomatoes
  • ½ of a small red onion diced
  • ¼ tsp tarragon
  • Salt and pepper
  • 2 tbsp butter
  • 2 tbsp chopped fresh chives
  • Sea salt

Combine the bread crumbs, tomatoes, onions, tarragon, salt and pepper to taste. Use this simple stuffing mix to stuff your cleaned and dressed striped bass. Use toothpicks or those fancy bamboo skewers to close the fish and place it on a baking rack. Brush butter on top of the fish and bake in the oven at 300 degrees for 30 minutes, or until the fish flakes easily.

stripped_bass

Summer Citrus Grilled Bluefish

Summer on Long Island and the blues are running wild. It’s a nice way of spending a summer day out fishing, and the bluefish are plentiful. Now many people say they don’t like bluefish as it tends to be oily and has a very ‘fishy’ taste. Well of course it has a fishy taste, it’s a fish, and what did you expect it to taste like… mutton? But, be that as it may, there are many ways to add flavor to this fish while preserving the taste of the fish. One of my favorite ways to do this is be marinating the fish to displace some of its fatty oils. And the taste of summer citrus fruits on the open grill is one of the best things about the season here on Long Island.

Here’s what you’ll need:

  • 4 pounds of fresh bluefish
  • 1 cup of fresh orange juice
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ¼ cup Duck Walk white wine
  • ¼ cup olive oil
  • 2 tablespoons of Chef Bill’s secret citrus spice rub

Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.

Preheat a grill for high heat. When the grill is hot, oil the grate. Season the fish with salt, pepper and citrus rub.

Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving and let’s finish that bottle of Duck Walk!

bluefish bikini

Chef Bill’s Secret Citrus Spice Rub

This rub is made from fresh citrus rinds. Oranges, lemons, and limes, add their oils to bring a fresh summer taste to fish, shrimp, and sometimes chicken tossed on the grill.

Here’s what you’ll need:

  • 2 tbsp. finely grated orange zest
  • 2 tbsp. finely grated lemon zest
  • 2 tbsp. finely grated lime zest
  • 2 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. Captain Morgan spiced rum

Stir together lemon, orange and lime rinds, garlic, chili powder and oil.

Season to taste with salt and pepper.

Rub mixture into meat and let stand for 30 minutes at room temperature or cover and refrigerate for up to 12 hours.

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Spring Little Necks

Spring is a great time to go down to the docks and pick up a couple of dozen clams. The smaller littleneck clams work very well in pasta dishes where they are tossed in and served whole, being steamed in the sauce. This method also works well with mussels. I find the smaller clams to be the sweeter ones

Here’s what you’ll need:

  • 2 dozen littleneck clams
  • 1/3 cup olive oil
  • 3 large garlic cloves, chopped
  • 1/2 teaspoon dried hot red-pepper flakes
  • 1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
  • 1 teaspoons sugar
  • 1 pound spaghetti

Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.

Cook spaghetti in a pasta pot of boiling salted water until al dente.

Meanwhile, add whole clams to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams in shells to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.

Drain spaghetti. Return clams to sauce and add pasta, tossing

Spaghetti with Red Clam Sauce

Spicy Spinach Mussels

One of the signs of spring around here seems to be the big bags of spinach that the produce guy is throwing at me. I don’t know what makes him so mad… spinach makes a wonderful ingredient in salads and stuffing, as well as a stand-alone side. So lets put those bags of spinach to good use.

Here’s what you’ll need:

  • 40 Prince Edward Island mussels or other high-quality mussels
  • 1 cup olive oil
  • 1/4 baguette, sliced on the diagonal into eight ¼-inch-thick pieces
  • 2 tablespoons chopped garlic
  • 2 cups canned tomatoes with their juice, crushed
  • 1 teaspoon hot red pepper flakes
  • Sea salt
  • 1 cup Duck Walk white wine
  • ½ bunch fresh spinach, plus more for garnish
  • 2 tablespoons extra-virgin olive oil, for garnish

Preheat the oven to 425°F.

Clean the mussels by scrubbing well under cold running water and removing any beards. Drain well, transfer to a large bowl, and refrigerate.

Pour 1/2 cup of the olive oil into a shallow baking dish. Lay the bread slices in the oil and turn once to coat both sides. Toast the bread for 10 to 15 minutes, turning once or twice, or until golden brown and crisp. Transfer the croutons to a plate to cool.

Pour the remaining 1/2 cup of olive oil into a large sauté pan and heat over medium heat. Add the garlic and cook for 2 to 3 minutes, or until lightly browned. Add the mussels, tomatoes, and pepper flakes and season with salt to taste. Stir well and cook for about 15 minutes.

Add the wine and spinach, cover, and cook for about 3 minutes, or until all the mussels open. Discard any that do not open! Really, no joking here… bad mussels go bad in a bad bad way.

Pour the mussels and the sauce into a large serving bowl. Garnish with spinach leaves and drizzle with extra-virgin olive oil. Stud the bowl with the croutons and serve.

spinach-mussles