Salmon Cakes With Arugula Salad

I am researching more economical meals to complement my cooking repertoire for my upcoming Mrs. Cleaver experience. Mrs. Cleaver who can't afford to do Coq Au Vin and other elaborate dishes on a routine basis because she will be part of a one income family for a bit. No, the goal now is a variety of good-tasting, budget-friendly, leftover-friendly dishes in rotation with an occasional Do It Up Big meal for special events.

I love meatloaf, of all kinds, with one glaring exception: I don't know what that was that my Substandard Mother called Salmon Loaf, but I thank her for making that monstrosity. It made me want to learn to cook, and cook well.

Crab and salmon cakes are really based on a meatloaf-like mixture, fried to a lovely crispy exterior while staying moist on the inside. Which they should be unless you're making SM's Salmon Loaf with what seemed like a whole box of Saltines.

Ina Garten has a nice recipe, but it's unfathomable now in summer heat. She roasts the salmon and sautes down the veggies, but I couldn't bear the oven heat and the additional stove top time so I modified it for a non-air conditioned environment. I think canned salmon works just fine in this, and nearly pureeing the veggies in the processor leaves you with softened materials.

Plenty of time during the winter to do the original recipe.If you don't have Old Bay seasoning, there's a nice copycat recipe posted below.

I served this on top of a bunch of arugula tossed with olive oil and salt and pepper.

Mangia!

Salmon Cakes

Adapted from Ina Garten

2 14.5 ounce cans pink or Red Sockeye salmon, drained, skin and bones removed and flaked

3/4 cup chopped red onion (1 small onion)

1 1/2 cups chopped celery (4 stalks)

1/2 cup chopped red bell pepper (1 small pepper)

1/2 cup chopped yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

1 1/2 cups Panko breadcrumbs

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Directions

Combine the onion, celery, red and yellow bell peppers in the bowl of a food processor and pulse until finely minced. Put in a large bowl with parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix.

Add the salmon and Panko. In a separate bowl, mix the mayonnaise, mustard, and eggs. Add to the salmon, Panko and vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels.

Old Bay Copycat Seasoning Mix

Adapted from Aliza Green from Field Guide to Herbs & Spices. 

YIELD

1/2 cup

2 tablespoons bay leaf powder

2 tablespoons celery salt (or 1 tbls. ground celery seed and 1 tbls. salt)

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons ground ginger

2 teaspoons sweet paprika (smoked paprika is even better if you can find it!)

1 teaspoon white pepper

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground allspice

1⁄2 teaspoon crushed red pepper flakes

1⁄2 teaspoon ground mace

1⁄2 teaspoon ground cardamom

1⁄4 teaspoon ground cinnamon

Grilled Steak, Vegetable and Quinoa Salad - More Veggies But Also Meat!

The salad sandwiches were wonderful but sometimes a gal just needs to also have some meat. I frequently make salads of grilled vegetables and steak but with salad greens. Here is a version that uses quinoa and lentils so you get extra protein and extra fiber! Fiber is good. We like fiber. It helps offset all the meat consumption. You know what I mean.

Mangia!

Grilled Steak, Vegetable and Quinoa Salad

Adapted from Epicurious

For the quinoa salad:

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1/2 teaspoon kosher salt

2 cups cooked quinoa

1 cup cooked French lentils

1/2 cup coarsely chopped fresh dill

1 tablespoon finely chopped fresh oregano

For the yogurt dressing:

1/2 cup plain Greek yogurt

1/4 cup fresh lemon juice

3 tablespoons tahini

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

For the grilled steak and vegetables:

1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving

1 pint cherry tomatoes

12 scallions, roots trimmed (about 2 bunches)

Olive oil (for brushing)

1 teaspoon kosher salt, divided, plus more

3/4 teaspoon freshly ground black pepper, divided, plus more

1 pound flank or skirt steak

1 teaspoon ground cumin

PREPARATION

Make the quinoa salad:

Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.

Make the yogurt dressing:

Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.

Grill the vegetables and steak and assemble the salad:

Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.

Do Ahead

The yogurt dressing can be chilled for up to 3 days.

Salad Sandwiches With Ranch Spread - No Aussies Around

Back when I worked for a major convenience store chain, much hullabaloo was caused by the visit from a manager of the company's Australian licensee. This fellow was the son of the licensee, which basically made him The Heir To The Fortune. He was in the States to gather some knowledge and take it back with him Down Under. For better or worse.

The Heir aspect was exciting in and of itself, but when The Heir showed up, he was drop dead gorgeous. All single managers began reaching for their lip gloss and mirrors and stood a little straighter.

The chain at the time still operated several deli locations, with bulk meats and cheeses and mayo salads, and industrial slicers, with which came industrial finger accidents and increased Workers Comp claims. The premise was that the deli clerk would make up a variety of the chain's label sandwiches (Beefeater - roast beef and cheddar, The Cluck - turkey and provolone....kidding, I don't remember all the names), but only with the proteins. They were then plastic-wrapped and displayed in gleaming, nitrate-filled rows. When a customer ordered one, it was garnished to order with lettuce, tomatoes and such. 

I remember The Heir referring to the practice as "sandwich with salad".  That stuck with me, as did the fact that the only lady who was successful in winning his attention was at least 17 years older than him, not very attractive, but with a great body, and at that stage basically loathed by us all. Let's call her Fawn Subata, shall we? We can hate her just as well with a pseudonym.

Saw this recipe the other day, and after several days of chicken pox seclusion, was craving fresh veggies. "Salad Sandwiches" brought me right back to The Heir and Ms. Sabata. Give the kitty some milk!

Mangia, Bruces and Sheilas!

G'Day

Salad Sandwiches With Ranch Spread

Adapted from April Bloomfield’s version in A Girl and Her Greens. 

Ingredients

Ranch Spread

1 small shallot, finely chopped

¼ cup mayonnaise

2 tablespoons buttermilk

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon Dijon mustard

Pinch of sugar

Kosher salt and freshly ground black pepper

Assembly

2 large beefsteak tomatoes, sliced ¼-inch thick

2 heads of Little Gem lettuce or ½ romaine heart, leaves separated

4 hard-boiled large eggs, sliced

1 avocado, sliced

½ English hothouse cucumber, thinly sliced

2 small shallots, thinly sliced

3 tablespoons olive oil

1 tablespoon fresh lemon juice

Flaky sea salt

8 ½-inch-thick slices white Pullman bread

3 tablespoons unsalted butter, room temperature

Preparation

Ranch Spread

Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.

Assembly

Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.

Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.

Slow Cooker Paell-yay! - ¡Olé!

Something like this but without the
$394 Sur La Table price tag

In my life B.F. (Before Fire), I owned a paella pan, or paellera. It was so cool! Double-handled, a sturdy one-tasker with a special purpose. I could almost feel its smugness as it sat apart from the other pots and pans in the pantry. ¿Como? Talk with you rabble? No, I am a PAELLA pan! The very idea!!!

I maybe used it twice. A.F. my choices became much more multi-task in the kitchen. The only one-tasker I own these days is an electric wok, and most of the time I make stir fry in a wide, deep, sloped side Calphalon saute pan. Sorry, Wokkie.

Paella is a great fiesta dish, and it can be quite elaborate. I made one once with all the shellfish in shells: mussels, clams, shrimp. And a couple of kinds of sausages. A showcase. And a lot of prep work.

This is one you can make in the slow cooker which makes it good even for hot summer days, and It has a cook time of only 3 1/2 hours, which makes it doable on a work night if you prepped the veggies and stored them in baggies ahead of time.

You could add chicken thighs to this as well. Cut them into 1 1/2" pieces and brown first.

Mangia!

Slow Cooker Shrimp and Sausage Paella

Adapted from Wanna Bite

INGREDIENTS

16 oz chorizo or andouille sausage

lb. shrimp, peeled and de-veined

1½ cups (dry) long grain brown rice 

1 medium onion, chopped
3 garlic cloves, chopped

1 medium red bell pepper, chopped

1 medium red bell pepper, chopped
1½ cups diced canned tomatoes

1½ cups vegetable or chicken broth

1 cup frozen green peas

1 teaspoon ground tumeric
1/4 teaspoon saffron
1 tablespoon crushed red pepper
1 bay leaf

lemon wedges and green onion to garnish

INSTRUCTIONS

In a pan, brown the sausages for 5 minutes, then chop into small chunks.I like to slice on an angle...so fancy!

Add the sausage, rice, onion, garlic, bell peppers, tomatoes, broth, salt and spices to the slow-cooker, and mix to combine.

Cook on high for 3 hours.

After the paella has been cooking for 3 hours, give it a good stir.

Under cold running water in a colander, thaw the peas.

Mix the shrimp and the peas in with the paella, and cook on high for another 30 minutes.

Garnish with green onion and lemon wedges. Salt and pepper to taste, if desired.

Bah Ram Ewe, Midweek Cooking Is Easy To Do - Lamb Meatballs With Spicy Eggplant Tomato Sauce

OK, totally out of creativity for the post title. I've been spending far too much time doing my day job, recovering from chicken pox and spending off hours surfing for the latest bone-headed thing the Human Troll Doll known as Trump has been up to. Almost time for Debate #1!!!

I love meatballs in all forms, but I'm particularly fond of lamb meatballs. This recipe is a Middle Eastern-spiced tomato sauce with cubes of eggplant and lovely lamb bites. The meatballs get a nice subtle tang from Greek yogurt. It goes well over rice or pasta. Other than some chopping and mixing/forming the meatballs, most of the prep time is fairly unattended cooking, making it easy for midweek.

Don't forget the fresh mint. You will not get the same effect with dried.

Mangia!

Little Lambsy Divey Meatballs with Spicy Eggplant Tomato Sauce
Adapted from All Recipes

1 eggplant, cubed

 2 tablespoons olive oil

 salt and freshly ground black pepper to taste

 1/3 cup finely minced onion

 1 pinch crushed red pepper flakes, or to taste

 1 1/2 cups chicken broth

 1 cup marinara sauce (I use Barilla)

  1/4 cup plain dry bread crumbs

 1 large egg

 1 1/2 tablespoons Greek yogurt

 1/4 cup finely minced onion

 4 cloves garlic, finely minced

 1 1/2 teaspoons kosher salt

 1 teaspoon freshly ground black pepper

 1 teaspoon ground cumin

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground coriander

 1 pound ground lamb

 cayenne pepper to taste

 2 tablespoon chopped fresh mint
1/4 cup crumbled Feta cheese

Preheat the oven to 450 degrees F.

Line a baking sheet with parchment paper or silicone baking mats.

Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.

Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.

Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.

Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.

Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.

Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.

Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.

Garnish with chopped fresh mint and Feta and serve over rice or pasta.

Hannibal Cooks - Just Don't Ask What It Is - Lomo Saltado

You know you want it.

So, I binge-watched Hannibal Season 1 and 2, and yeah, there's a lot of really gory, violent scenes. And the food, although gloriously presented, is mainly human meat. But it's food porn nonetheless. Absolutely gorgeous food porn. A link to a slideshow follows the recipe. And Crackvid #1.

After Will Graham's first acknowledged (to Hannibal at least) killing, he brings the groceries to Hannibal.

EXCERPT FROM SCRIPT

Hannibal smiles at that. Cuts the string and unrolls the paper to reveal a LOIN OF MEAT. Long and slim. He bends and smells it. Hannibal looks up at Will with a smile. Because he knows what this is.

HANNIBAL

                                             Red meat, but only just. Veal? Pork perhaps?

WILL

She was a slim and delicate pig.

HANNIBAL

I'll make you a pork lomo saltado. We'll make it together.

Hannibal hands Will a knife and nods to the chopping board. Will grabs the ginger root among the ingredients.

HANNIBAL

You slice the ginger.

WILL

I already did.

(Actually, that last line was cut)

A slim and delicate pig.

Lomo Saltado...what's not to love? A beef stirfry with French fries! Just don't ask what the meat is. I am going with steak, not with Freddie.

Although I did like the series' food stylist note that she went with curly fries in honor of Ms. Lounds' red corkscrews.

Janice Poon explains:

Long before Wolfgang Puck popularized Asian fusion, Lomo Saltado was invented in Peru by Chinese slaves brought in to work the sugar plantations and guano mines (and you thought you had a shit job…) They blended stir-fry and rice with yellow potatoes and peppers to create a favorite that is cooked up daily in Peruvian homes and Chifas (Chinese-Peruvian restaurants). Made from soy-marinated beef sautéed with onions, tomatoes and yellow Aji peppers, it’s topped with French fried potatoes and served over rice. Double carbs and deep fried? How could it not become a classic? Of course, I add a dash of Freddie and use Spicy Curly Fries as homage to her hair.

Mangia!

Feeding Hannibal - Lomo Saltado

Adapted from janicepoonart.blogspot.com

       

Ingredients

1 1/2 pounds sirloin steak cut in strips ¼ “ x ¼ “ x 2 “ (I used flat iron steak and it was very good)

3 Tbsp rice wine vinegar

1 tsp soy sauce

1 tsp Worchestershire sauce

1 to 2 cloves garlic, crushed

1 tbsp grated fresh ginger
1 tbsp cumin

3 Tbsp oil
2 small red onions, sliced

3 plum tomatoes, in thin wedges

1  - 2 jalapeno peppers, cut into strips

salt and pepper to taste

2 cups frozen spicy French fried potatoes

2 – 3 sprigs cilantro, chopped

In a small bowl, mix steak strips, vinegar, soy, Worchestershire. garlic, ginger and cumin. Let marinate for at least 30 minutes.

Heat Spicy Fries in oven as per instructions on the bag. Keep warm in oven.

In a large frying pan or wok over high, heat pan til very hot. Add 1 Tbsp oil and half the onions. Stir-fry on high heat until onion slices have browned in places and are turning translucent. Do not overcook – they should still be slightly crisp. Remove from pan with slotted spoon and fry the remaining onions. Add to other cooked onions and keep warm.

Return pan to heat and add 1 Tbsp oil and half of the beef slices. Do not crowd the pan or meat will not brown. Stir-fry for 2 – 4 minutes or until meat has browned but still medium-rare. Add meat to bowl of fried onions and repeat with remaining oil and beef.  With a paper towel, wipe pan clean of juices. Repeat with remaining oil and meat. Add meat to fried onions.

Add tomatoes and peppers to hot pan and stir-fry until skin starts to peel away and tomatoes start to release their juices. Add beef and onions back into the pan and mix well until heated through. Add hot French fries and toss until everything is well coated with the juices. Add salt and pepper to taste.

Serve over steamed rice. Sprinkle with cilantro.

http://www.vulture.com/2014/03/see-every-food-porn-shot-from-nbc-hannibal/slideshow/1/

Fannibals are a strange breed. Here's Exhibit A:

You don't have to watch the whole thing. Just catch "The Smolder" starting at :27, and then "The Smell" at 1:57.

By the way, they won't be renewing Season 4, which is kind of ok because I'm not really that into Episodes 2,3 and 4 of Season 3 so far....not enough food, not enough butchering.

Midweek Easy Recipe - Pork Scallopini with Fennel and Caper Salsa Verde

Me and the Check Out Lady at the Vons agree: we love us some pork chops. Yes, bone-in is more flavorful, but it's hard to beat the boneless kind for mid-week convenience and good, meaty comfort.

This lovely recipe is a chop-and-saute exercise. And I say it's yummy! Fennel is so under-appreciated. You can eat its licorice-y goodness raw in salads, sauteed in butter and oil, or roasted with other root veggies. I served this with a salad of arugula, apricots, red bell pepper, red onion and feta with a simple balsamic vinaigrette.

Mangia!

Pork Scallopini with Fennel and Caper Salsa Verde

Adapted From Chef Jeremy Fox of Rustic Canyon Wine Bar

1/2 medium fennel bulb, finely chopped

2 Tbsp. chopped fennel fronds

2 Tbsp. chopped flat-leaf parsley

2 Tbsp. chopped capers

2 Tbsp. minced shallots

1 clove garlic, finely minced

2 lemons, zested, lemons reserved

1/2 cup extra-virgin olive oil

1 lb. 1 1/2" thick boneless pork loin chops

2 Tbsp. ground fennel seed

Kosher salt

Fresh-ground black pepper

In a bowl, combine the first 7 ingredients with half of the olive oil. Set aside.

Gently score both sides of each chop with the tip of a sharp knife, then lightly brush the meat with olive oil. Place each slice of pork, spaced well apart, on a counter or cutting board and cover the surface with plastic wrap.

Pound with a flat-surfaced mallet until 3/4 inch in thickness. Remove the plastic and season each portion on both sides with the fennel seed, salt, and pepper.

Heat remaining oil in a medium-hot cast iron pan. Add the pork and cook until brown, about 2 to 3 minutes per side. (No need to fry it dry. Today’s pork is bred to have fatty goodness with a slight rosy interior when done and juicy and that nasty trichinosis stuff of past food lore is actually killed off at a lower temp than previously thought) Transfer to a cutting board to rest for about 3 minutes. In the same pan, cook the reserved lemon halves until brown and caramelized, 2 to 3 minutes.

Place 1 portion of pork on each plate, spoon salsa verde on top, and serve with lemon slices.