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

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

Red Clam Chowder with a kick

Clam chowder is a wonderful dish this time of year. When the weather turns cold and blustery, there’s nothing like a warm bowl of soup. And with the added kick of minced jalapeno and Texas Pete’s hot sauce, this soup will open up those sinuses!

Here’s what you’ll need:

  • 2 (6.5 ounce) cans minced clams
  • 6 slices bacon
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 jalapeno minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large potato, peeled and diced
  • 2 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon seasoning salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon Cajun seasoning
  • 5 drops Texas Pete, or other hot pepper sauce

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.

Mix in the clams and cook approximately 5 minutes more. Serve with oyster crackers.roasted-tomato-soup

 

Because Sharing is Caring 02

Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…

  • Go Slow
    To save time, avoid injuries, and cook better… slow down! Don’t be in a rush, making harried actions. First master the basics, especially where knives are concerned, and then earn speed as an external expression of internal fluency.
  • Use a cold pan for butter
    Heat the pan and the butter together. Adding cold butter to a hot pan will burn the butter due to its dairy component. Burnt butter is toxic, throw it out and start again.
  • Use a hot pan for oil
    Add oil to an already heated pan. The oil will be hot enough to cook your food in seconds, but not yet hot enough to smoke the oil. When it does smoke the oil becomes toxic, throw it out and start again.
  • Rest that Bird!
    When cooking whole poultry, let it rest before carving. This gives the juices in the bird enough time to redistribute within the flesh making for juicer slices and little juicy mess in the carving board.
  • Eat!
    Just as a good writer should read, a good cook should eat. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

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Spicy Pumpkin and Sweet Potatoe Soup

Its that time of year… pumpkin pickin’ time! Pumpkins populate “punkin’” patches and make spooky faces from door steps and window sills around Halloween, but Sugar Pie pumpkins are the sweet and mellow ones used for cooking—not scary, and 100% tasty. And unlike their jack-o’-lantern brethren, they are thin-skinned for easy peeling. The sugar pumpkin is a small 3 to 8 pound range squash that has a wide range of cooking applications, but in this recipie… that firey jack-o-latern will meet his spicy match.

Here’s what you’ll need:

  • 1 medium sugar pumpkin
  • 4 orange-fleshed sweet potatoes
  • 1 large onion, chopped
  • 1 1/2 quarts chicken broth
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon whole black peppercorns
  • 1 clove garlic
  • 2 tablespoons olive oil, divided

In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.

Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.

Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.

Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.

Chop pumpkin and potatoes into smaller chunks and add this with the chicken broth into the pot. Using an immersion blender puree the soup until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.

Heat this thoroughly and then serve with toasted french bread slices. Make this vegan friendly by using a flavorful vegetable stock.

new-pics-077

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

Butternut Squash with Red Onion

Butternut squash is one of those things that is practically indestructible in the pantry and seem to be plentiful in the fall. Cherry Valley market had a good price on these the other day so I picked one up with a nice couple of red onions and decided to get these two together on an date so to speak.

Here’s what you’ll need:

  • 1 medium butternut squash cut into ½ inch dice
  • 1 small red onion sliced
  • 2 cloves of garlic sliced
  • About 10 dates diced
  • ¼ cup Duck Walk white
  • 2 tbsp butter
  • 2 tbsp chopped fresh chives
  • Sea salt

Melt the butter in a large sauté pan over high heat. Add the squash and brown it. Add the onions and garlic, cook till the onions are soft. Add the dates and deglaze with the wine. Cook this down till the liquid evaporates. Mix in the chives and remove from the heat. Serve! Preferable with a stripped sea bass:

BUTTERNUT SQUASH