Saturday, April 13, 2013

Salmon cakes

I have never eaten, much less prepared salmon cakes before, but I saw Sara Moulton prepare them for a family meal, and I figured if they were good enough for Sara they'd be good enough for me.  Besides, we need to eat more seafood, and what could be better than a meal that you can quickly prepare from your pantry? I started with the best wild caught salmon from the store. I read some recipes, and based mine on an Ina Garten recipe that uses fresh salmon. These taste almost like crab cakes and were a big hit at my house. 

 Serves:3 patties 
 1 5oz can wild caught Alaska salmon
 Kosher salt and freshly ground black pepper 
1/4 cup small-diced red onion             
1/2 stalk celery small-diced 
1/4 cup small-diced red bell pepper (I omitted this, but I think it would be good) 
1 -2 tablespoon capers, drained 1/4 teaspoon hot sauce (recommended: Tabasco) 
1/2 teaspoon Worcestershire sauce 
3/4 teaspoons crab boil seasoning (recommended: Old Bay) 
1/2 cup Panko bread crumbs + extra for breading crab cakes 
1 tbl good mayonnaise 
1 teaspoons Dijon mustard 
1 extra-large eggs, lightly beaten.                               
2-3 tbl olive oil for sauteing

Mayo sauce 
Mix all together:
1-2 tbl light mayo (Hellman's) 
1 tsp dijon Juice of 1/2 lemon 
2-3 dashes hot sauce 
1/4 tsp crab boil 

 Drain the salmon and flake into a large bowl. Add all the ingredients except oil and mix well. If mixture seems too wet, add more bread crumbs. Scoop mixture into a 1/2 cup measure (or 1/2 cup ice cream scoop) and pack down slightly. Unmold onto a plate and press down to make a patty. Repeat with remaining mixture. Sprinkle with Panko, and press crumbs onto patty. Turn over and repeat. Chill in the refrigerator for 30 minutes or longer. 

 Heat 1 1/2 tablespoons olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 4 -5 minutes on one side, until browned. Add remaining oill, turn, and cook on other side 4-5 minutes more.  Serve with mayo sauce.

Friday, April 05, 2013

Ancho Chiles Rellenos de Platano Macho

I just saw this on Rick Bayliss's tv show, Mexico - One Plate at a Time. It sounds delicious and unusual. I don't have amounts, but I'll re-post once I make it.

4 Ancho chiles
Piloncillo-grated or brown sugar
1 plantain, black ripe
2 tbl olive oil
1/2 onion chopped
1-2 garlic cloves, minced
1 tomato, chopped
Salt and pepper to taste
1 cup queso panela

Boil water and dissolve piloncillo in it. Remove from heat and add ancho chiles. Allow to soak 5 minutes. Remove from water, slit down the side, and clean out seeds. Bake plantain in it skin at 350 until soft. Peel and dice. Place oil in pan and saute onions, garlic, and tomatoes.  Add plantain, 1/2 cup grated piloncillo, salt, and pepper, and  cook 10 more minutes. Let cool a little, add cheese, and stuff chiles. Top with a dollop of Mexican creme and serve. (I think that you could reheat these, covered at 350 for 20 - 30 minutes if you wanted to make this ahead.)