Sunday, July 29, 2012

Easy Salmon Cakes


Easy Salmon Cakes
Published July 1, 2011. From Cook's Illustrated.
Why this recipe works:
We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg and flour steps of the breading process in our salmon cakes recipe. Instead, we coated the salmon cakes with panko, which we also used to bind our salmon cakes. (less)
We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg a...(more)
Serves 4
If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.
Ingredients
·         3tablespoonsplus 3/4 cup panko bread crumbs
·         2tablespoonsminced fresh parsley
·         2tablespoons mayonnaise
·         4teaspoons lemon juice
·         1 scallion, sliced thin
·         1 small shallot, minced
·         1teaspoon Dijon mustard
·         3/4teaspoonsalt
·         1/4teaspoon pepper
·         pinch cayenne pepper
·         1(1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
·         1/2cup vegetable oil
Instructions
1.        1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2.       2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3.       3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve. 

Monday, February 6, 2012

Parmesan Rounds

Here's a recipe that mom used to make for parties.

Parmesan Rounds (Makes about 120 rounds)

2 loaves of sliced brown bread
Butter
2 (250g) packages cream cheese, at room temperature
1/2 cup butter, melted
1 (120g) can crab meat
1/4 cup plus 2 tablespoons mayonnaise
6 green onions, chopped
Freshly grated parmesan cheese

Using a 1 1/4 to 1 1/2 inch round cutter (or use a shot glass) cut circles from each slice of bread; butter one side of each circle. Arrange in a single layer on a baking sheet. Broil until lightly toasted under a preheated broiler. Turn and broil unbuttered side. Transfer to rack and cool.

Combine cream cheese, butter, crab meat, mayonnaise and green onions in a large bowl. Spread about one heaping teaspoon of mixture over buttered side of bread. Dip in parmesan cheese.

To freeze, place on a baking sheet and place in freezer until firm. Then transfer to a freezer bag or container.

To cook, arrange frozen rounds on a baking sheet and broil until bubbly and golden.

Wednesday, January 25, 2012

Chicken Tortilla Soup


1 whole roasted chicken, shredded
1 onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 green bell pepper, diced
3 cans chicken broth
1 can tomato sauce
1 can diced tomatos
2 cans Rotel tomatos and chilli, mild
1 cup corn, frozen or canned
1 can black beans, drained and rinsed

Garnishes:
avocado
cheddar cheese, grated
sour cream
cilantro
tortilla chips, crushed

Saute onion, garlic, jalapeno and bell pepper until soft. Add everything else up to and including black beans. Bring to a boil and simmer for 20 mins. Top with garnishes.

Seared Scallops with Warm Tuscan Beans

Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
Preparation
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.

Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Chili Beef Skewers

ingredients

  • 8 wooden skewers
  • 1/2 cup fresh cilantro
  • 4 cloves garlic, thinly sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tsp grated orange zest
  • 1 tsp sriracha
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 lb lean beef sirloin, cut into 1/8-inch strips
  • 1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
  • Vegetable oil cooking spray

Dipping sauce
  • 1/2 cup lowfat mayonnaise
  • 2 tbsp chopped fresh basil
  • 1 tbsp fresh lime juice
  • 1 tsp fish sauce

preparation

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.

Prosciutto and Basil Wrapped Prawns

1 bag large prawns 16/20 count
200g thinly sliced prosciutto
1 bunch fresh basil
1 1/2 cups panko bread crumbs
1/4 cup parmesan cheese, grated
2 tbsp fresh chopped parsley
1/2 tsp black pepper
1/2 cup olive oil
1/2 cup vegetable oil
1 lemon, quartered

Thaw and peel prawns, leaving the tail on. Soak the prawns for about 20 mins in some cold salted water. Drain and pat dry.
Slice each piece of prosciutto into 2 or 3 lengthwise slices. You want to keep the slices long for wrapping.
Separate the basil leaves from the stems, keeping the largest and reserving the smaller for another use.
Combine the panko crumbs, parmesan cheese, chopped parsley and pepper in a small bowl.
Pour olive oil in a small bowl. Dip your fingers into a little olive oil and start to wrap the prawns, basil first then prosciutto. The oil should help things adhere and enable you to get a nice snug wrap.
Brush or rub a little more olive oil on the wrapped prawns and roll and press them into the crumb mixture.
Place all the prawns in a container, tightly packing them, sprinkling with any remaining crumbs.
Cover the container with plastic wrap and refrigerate for at least an hour and up to 24 hours.
Heat vegetable oil in a large frying pan to medium high heat. Saute the prawns, turning once until golden brown on both sides. About 3 mins on each side.
Serve right away with lemon wedges.

Sunday, January 15, 2012

Caesar Salad Dressing

We make this a lot, especially in the summer. Adding grilled chicken to this salad is really good. This is a Cook's Illustrated recipe that I've modified a bit.

Caesar Salad Dressing

2 large spoonfuls of mayonnaise
Juice from one lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 small garlic clove, minced fine or pressed through a garlic press
1 can of flat anchovies, including oil
1/4 cup olive oil

Add everything to a food processor (I use a mini-prep) and blend until emulsified and/or well mixed.

Cioppino

This has become a tradition for New Year's Eve. Any mixture of seafood can be used but this is what the recipe calls for. I think that I got this recipe from Epicurious.com.

Cioppino (Serves 6)

4 garlic cloves, minced
1/4 olive oil
1 medium onion, chopped fine
1/2 teaspoon dried pepper flakes
1 green pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 tablespoon red wine vinegar
28-32 ounce can tomatoes, pureed
1 tablespoon tomato paste
12 mussels
1/2 pound shrimp
1/2 pound scallops
1 1/2 pounds white fish
1 1/2 cups white wine

In a heavy, large pot, cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer for 5 minutes. Stir in tomato puree and tomato paste and bring to a boil. Simmer for 5 minutes. Add seafood to mixture and simmer until done (about 5 to 10 minutes)

Ribs

I've been making this rib recipe for a while. Very easy.

EJ's Simple Ribs (from the Food Network)
Serves 4

2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
BBQ sauce (I used Bull's Eye brand)

1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture and refrigerate, loosely covered, for 2 hours.

2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until the meat pulls away from the bone and is easily pierced with the tip of a sharp knife, about 2 hours or even longer (I think that I've cooked them up to 3 hours in the oven).

3. Remove ribs from foil, pouring off any liquid. Brush generously on both sides with BBQ sauce and grill on BBQ 4 to 5 minutes per side. Serve ribs with any leftover sauce.

Saturday, January 14, 2012

Crustless Mini-Quiches

Made these using ham and feta cheese. Reheated really well; still have some in my freezer to pull out when needed.

Crustless Zucchini and Basil Mini-Quiches
(makes 48 pieces; adapted from Fine Cooking Magazine)

1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon nutmeg
oil for the pan
1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
2 zucchini, grated
1/4 cup gruyere or parmesan, grated
fresh basil, finely chopped

Heat oven to 450 degrees.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin
cup. Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each
quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

Butter Chicken

The sauce is what makes this dish. The recipe says to pound chicken, bread it and fry it to make schnitzel to dip in the sauce. Any cooked chicken would be good. I broil or BBQ the chicken and then cut into chunks to add to the sauce. If you have extra I have successfully frozen it and reheated.

Butter Chicken (from "Vij's at Home" - Serves 6)

1/4 cooking oil
2 to 3 tablespoons crushed garlic (6 to 9 medium cloves)
1 small can tomato paste or 3/4 cup crushed tomatoes
1 tablespoon paprika
1 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon ground cumin (or 1 tablespoon if you are not using garam masala)
2 teaspoon garam masala (optional but I used it and it was good)
1 teaspoon ground coriander (optional but I used it)
1 teaspoon ground cayenne
1 1/2 cups water
1 1/2 cups whipping cream

Heat oil in a medium pot on medium for 1 minute. Add garlic and saute for 1 minute, or until golden. It will become slightly sticky, but keep stirring. Add tomato paste (or crushed tomatoes) and stir well, then reduce heat to low and add paprika, turmeric, salt, garam masala, coriander and cayenne. Stir well and saute for 4 minutes. Stir in water and cream, then turn off the heat and set aside until you are ready to serve.

Once ready to serve, warm the sauce on medium-high heat. As soon as it boils, stir well and reduce the heat to low. Simmer 5 minutes, then turn off the heat.


John's Pizza Dough & Sauce

Adapted by John from Saveur Magazine.

Makes 4 10" Pizzas

Pizza Dough

9 tablespoons olive oil
1 tablespoon active dry yeast
1 tablespoon sugar
1 teaspoon kosher salt
4 cups flour

In a bowl, combine 1 tablespoon oil, yeast, sugar, salt, and 2 cups of warm water; let sit until foamy, 10-12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8-10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2-3 hours.

Place a pizza stone on a rack in the oven. Heat oven to 500 degrees for 1 hour. Transfer 1 dough ball to a floured piece of parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Spread with pizza sauce (see below) and desired toppings.


Pizza Sauce

In a food processor, add one can (28 oz) whole peeled tomatoes, 1 tablespoon olive oil, 1 teaspoon dried basil, 2 minced garlic cloves, and half a grated onion. Puree and season with salt and pepper.

Grilled Thai Beef Salad

I made this salad when I was in San Diego over Christmas 2011. Serve with cooked jasmine rice.

Grilled Thai Beef Salad (from Cooks Illustrated)

1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon raw jasmine rice
3 tablespoons lime juice (about 2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 flank steak (about 1.5 pounds)
Salt and pepper
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chili, sliced thin into rounds
1 seedless English cucumber, sliced 1/4 inch thick on bias

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return skillet to medium-high heat, add rice and toast, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and let cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal (you should have about 1 tablespoon of rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

3. Season steak with salt and pepper. Grill until done. Transfer to carving board, tent loosely with foil and rest for 10 minutes.

4. Line platter with cucumber slices. Slice meat, against grain, on bias, into 1/4-inch thick slices. Transfer sliced steak to bowl with fish sauce mixture, add shallots, mint, cilantro, chile, and half of the rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and toasted paprika mixture separately.

Let's Get Started!

I created this blog so we can easily share recipes. Seems easier to do this than to email them to each other. If you try a recipe and have comments make sure and add them to the comment section. I'll start by posting some of our favorites so feel free to add yours!