TRINIDAD SALT COD FRITTERS

I saw this recipe in Food and Wine the other day.  It was one of those moments when a visual cue of a recipe, the contents of your refrigerator and your mood for a certain food all collide into one Perfect Storm of a Foodie Moment.  Next thing you know, its there in front of you.  Color me blessed that I can say that.  It happened twice in the past couple weeks, once with these amazing fritters and once with a recipe I will share in the next couple days.   Both times we were rewarded with amazing deliciousness.

TRINIDAD SALT COD FRITTERS

This recipe is adapted to suit me and my family's taste.  I combined two recipes. The first one I used for the pepper sauce. If you want to see the original recipe, go here to Food and Wine. The second one is the one I used for the actual fritters.  If you want to see that recipe at Food and Wine, go here. After looking at the original recipe you might ask why I chose to use sparkling water.

PEPPER SAUCE
1/2 small onion, coarsely chopped
6 scallions, green parts only, coarsely chopped
2 garlic cloves, minced
1 roasted red bell pepper, seeded and coarsely chopped
1 roasted serrano chile, seeded and coarsely chopped
1/2 small Scotch bonnet chile, seeded and minced

2 tablespoons fresh lime juice
2 tablespoons peanut oil
Salt

FRITTERS
1 1/2 pound dried salt cod, rinsed in several changes of cool water and soaked overnight
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup cornstarch
4 teaspoons sugar
2 teaspoons salt
2 large eggs, lightly beaten
2 1/2 cups cold sparkling water (Yes, it made a difference)
1 large onion, finely chopped (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
1 small red bell pepper, finely chopped
1 small green bell pepper
1 teaspoon Cajun seasoning
1 teaspoons freshly ground black pepper
1 tablespoon butter
Vegetable oil, for frying



For the pepper sauce:
In a food processor, puree the onion, scallions, garlic, bell pepper and serrano. Pulse to incorporate. Let cool to room temperature. Add the lime juice and peanut oil and season with salt. Pulse briefly, then transfer to a serving bowl.

For the fritters:
Saute onions and peppers in a tablespoon of butter until softened. Add in garlic, cook one minute more.  Remove from heat and set aside.

Rinse the cod and pat dry. Using your hands, shred it into small pieces. In a large bowl, whisk the flour with the baking powder. Add the eggs and sparkling water and whisk just until combined. Fold in the chopped cod along with the onion, garlic, bell pepper and black pepper.

In a large, deep skillet, heat 1 inch of vegetable oil to 375°. Working in batches, scoop tablespoon-size mounds of batter into the hot oil and fry, turning once, until the fritters are deeply golden all over, about 1 1/2 minutes. Drain on paper towels. Transfer to a platter and serve hot, with the pepper sauce.

Baccala

I tried Baccala before and I hated it.  Super fishy tasting.  Blach!

This year while getting my hair done.  My hair dresser, who is from Italy, told me about what she makes for Christmas Eve.  She told me about the Baccala and was practically swooning.  What gives?  No, it could not be the nasty stuff I had some years ago.  She told me where she bought it and how she made it.

I did exactly what she said.  Oh yeah!  She was right.  Not fishy at all.  Great texture! Its the newest addition to our Holiday menu.

BACCALA
First thing is first, buy good quality Baccala.

1.  Place Baccala in a container and cover with cold water two days before you plan to eat it.  +Keep refrigerated.

2.  Change the water morning and night.  Turn over on the second day to ensure all things are even.

3.  When you are about to make it.  Remove from water.  Pat dry.  Cut into bite size pieces.

4.  Dip in flour, coating all sides.

5.  Meanwhile get frying pan ready by placing a 1/2 inch of oil in it.  Heat it up until a piece will sizzle when dropped in.

6. Place pieces in oil, making sure there is room all around.  Crowding will not allow the heat to get around the piece.  Fry for about 3-4 minutes.  Then turn.  Your goal is to only turn once.  Fry about 3 minutes more.

7.  Place on paper towel lined plates to absorb excess grease.  I shook some granulated garlic over top.

Marinated Anchovies

Anchovies aren't really the top of most peoples list of favorite food to eat.  But they are for my husband.

In my research of what to make for the Feast of the Seven Fishes, I came across this recipe from Epicurious.  I was curious.

Yes, this year, instead of the traditional Polish meal that we always have I decided to do the Italian Feast of the Seven Fishes.  My Mother in Law never did seven fishes.  She made pasta with sauce, shrimp, calamari, broccoli and bread.  I decided on the usual that she use to make and added fresh anchovies and baccala.  My hair dresser convinced me about the baccala.  She told me she basically soaks it for two days.  Drains, flours and fries it.  So, that is what I will do.  I am sure I will report back to you.

Merry Christmas to all who celebrate!

Marinated Anchovies
Based on this recipe from Epicurious.

8 ounces anchovies, fresh
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
2 tablespoons parsley
1/4 teaspoon pepper
2 garlic cloves, minced
1 teaspoon oregano
a couple grinds of sea salt

Mix the marinade together.  Place anchovies in a container.  Pour the marinade over top. Make sure it covers the anchovies.  Refrigerate.

Salmon Patties

This time of year is always hard for my blog.,  Lots of stuff going on with the kids, not enough daylight and the Christmas madness.

I don't usually use canned salmon.  My Mom gave me this can of salmon that was about to expire ans said she did not want to eat it.  I decided to make some salmon patties.  I discard the little bones in the fish- not my thing but some people will just eat them.  Whatever you like.  I go through the meat remove the skins and the tiny bones.

The best salmon patties are made from fresh fish that you cooked up previously.  But this is still pretty good if you want something speedy!

This is a salmon patty made from freshly cooked meat.

Salmon Patties

1 can salmon
1/4 cup mayonnaise
1/2 cup bread crumbs
1 egg

1/4 cup parsley
2 tablespoons dried onion
1 1/2 tablespoons lemon juice
1 tablespoon capers
1 clove garlic chopped finely
a couple dashes of Tabasco
salt and a couple grinds of black pepper


Remove bones from salmon and peel skin off.  With a fork, crush it up a bit.  Add in mayonnaise, egg, Tabasco, lemon juice and mix throughly.  Then add in the remainder of the ingredients.  After mixing everything, let it sit for at least an hour. If your mixture seems too wet, add a bit more bread crumbs.

Lightly grease a skillet.  Fry patties until nicely browned and then flip.

Oven Baked Cod

This really is a low calorie entree.  The cabbage salad is one of my favorites hardly any calories and very filling.   Paired with low calorie baked cod- its one incredible meal with minimal calories. 

Cabbage Salad
This particular day I was in a hurry so no time to add in the green onions.

3 cups chopped cabbage
2 tablespoons Asian Seasoned Rice vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon garlic powder
2 green onions 
1/4 cup cilantro

Toss it all together.  Serve and enjoy.



Oven Baked Cod

1/3 cup chopped parsley
1/2 teaspoon Kosher salt
3 cloves garlic, minced
juice of half of a lemon
cod (four pieces)

Chop parsley and sprinkle the salt over top, stir in minced garlic.  Let sit while you get the pan ready for the cod.

Preheat oven to 350F.  Cover a shallow 9 x 13 pan with foil.  Spray lightly with cooking spray or a light coating of butter.  Rinse off cod and place four fillets on the sheet.  With your fingers divide the parsley mixture amongst the four pieces of cod.  Smooth over top.  Place in a preheated oven and bake for 20 minutes.

Crab Casserole

Every time I have a coupon for crab from my local wholesale club, I buy it.  And really most of the time I make crab cakes with it.  Not because I haven't a clue what else to make with it.  There are really lots of options.  I make crab cakes because I love crab cakes.  It is a once a year treat.  Maybe sometimes I get lucky and buy it twice.  This time I did do something different but really honestly not so entirely different.  I made crab cake casserole.  Basically it is everything that would go in a crab cake but put in a casserole dish instead.  It was like the lazy mans woman's way of making crab cakes without all the fuss. It was super easy and super yummy.  Little of this, little of that and botta bing you're done.

CRAB CAKE CASSEROLE

16 ounces crab (I used claw meat)
1 cup celery chopped
1/2 cup onion
1 teaspoon Worcestershire Sauce
1 cup mayonnaise
1 cup fine bread crumbs

Preheat oven to 350F.  In a bowl, combine all ingredients.  Coat 5 - two cup ramekins with oil, butter or cooking spray.  Divide mixture between the five bowls.  Cover and bake for 20 minutes.  Remove foil and bake an additional twenty minutes. 

Moroccan Calamari

Here is one of the reasons that I love the internet. If you have an ingredient or two- you just plug them into the search engine and you are rewarded with a plethora ( I always look for opportunities to use that word) of recipes.  I usually take a handful and combine them to make my own creation.  Armed with a package if calamari (that I did not want to fry) I began my search.  Lo and behold I came across this recipe for Moroccan Calamari by this girl at her site.  WOW.  Like wow.  SO good.  I never thought I would like calamari in sauce.  It is one of my husbands favorites from growing up.  Me, I have never been a fan of tomatoes with seafood. Thank you for this awesome recipe

MOROCCAN CALAMARI
Slightly adapted from this recipe here at Cooking With Alia

2.5 pounds of calamari (squid) - cut into rings
1 cup onion, chopped
2 cloves garlic, minced
1/4 cup of finely chopped parsley
1 quart of tomato sauce (16 oz)
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of paprika

Saute onion in oil until translucent.  Add garlic cook one minute more.  Add the rest of the ingredients besides the squid.  Cook for about five minutes covered.  Add calamari and cook uncovered at a slow simmer for about an hour.  Serve with crusty bread or pasta.  Delicious!

Lighter Crab Cakes and Black Radish Relish

Any time I have a coupon for crab from our local warehouse type store, I buy it.  Once or twice a year we have some lump crab meat.  Once or twice a year I make crab cakes.  I love them.  I rarely use the crab for anything else because I love it so.  WHile my crab and avocado enchiladas were good, I prefer to taste just crab.  Now if I had access to lots of crab all the time I would definitely make those enchiladas again.

When you dont have much of something, you really want to taste it, which is why I made the crab cakes.  I wanted to go lighter this time. I am very glad I did.  These were really yummy.  No one would ever know they were a lighter crab cake.  At 140 calories a piece I enjoyed two of them!  Delicious!

Thank you Cooking Light for a most delicious crab cake recipe!

Crab Cakes

Yield: 6 servings (serving size: 1 crab cake)

3 (1-ounce) slices white bread
1/4 cup finely chopped green onions
2 tablespoons chopped fresh dill
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon black pepper
2 large egg whites
1 pound lump crabmeat, shell pieces removed
1 tablespoon canola oil, divided
Cooking spray

Preheat oven to 400°.lace bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.

CALORIES 140
Cooking Light, APRIL 2006

The second day we enjoyed another crab cake.  I made a relish to go with it using a black radish that I picked up from the market.

Black Radish Relish

2 cups chopped black radish
1/4 cup sugar
1/2 teaspoon salt
4 green onions, chopped
1/2 cup water

Place chopped radish in a bowl, set aside.  Combine sugar, water and salt in a small sauce pan.  Bring to a boil.  Pour over radish in the bowl.  Let sit until it comes to room temperature.  Add in green onions.  Refrigerate until well chilled.

Manhattan Style Clam Chowder

It's still soup weather around here.  Bitter cold, damp, snow, sleet and blowing cold winds.  Fun!  Actually I am one of the few people around that actually enjoys winter.  I like the cuddle up thing.  I like the soup thing.  I like snuggling under blankets.  So I am totally okay with the cold until about mid to late March, then I have had enough.  Ready for warmer weather and of course the farmers market.  Fresh fruit and vegetables.  It's all about the food you know. 

I used my Red Pack crushed tomatoes for this recipe.  It was delicious.  And as always soup is even better the second day.

*A reminder that the giveaway is open until noon Saturday, Eastern time for US residents only.

 
Manhattan Style Clam Chowder
1 cup corn, chopped
1 1/2 cups potatoes, chopped
1 cup green beans, chopped
1 red bell pepper, chopped
2 carrots, chopped
3 ribs of celery, chopped
1 onion (about a cup)
2 cloves garlic, minced
1- 32 ounce can crushed tomatoes
1- 64 ounce can clam juice with clams
2 cups water or broth
2 cans of clams
1 bay leaf
1 teaspoon thyme
a couple shakes of Tabasco sauce
3 tablespoons butter

In a  soup pot saute onions, celery, red pepper and carrots in butter until onions become translucent.  Add garlic, thyme and bay leaf cook one minute more.  Open all the cans and strain the clams from the broth.  Place clams in bowl and reserve in the refrigerator.  Add clam broth to soup along with two cups of water.  Bring to a boil.  Add potatoes, Tabasco and salt and pepper and green beans.  Cover and cook until potatoes are just tender.  Add in tomatoes.  Bring to a boil.  Add in all the reserved clams.  Heat just until the clams are warmed.

CRAB and CORN CHOWDER

This past summer we ate some of these crabs while on vacation.  My cousin, who is the nicest guy, picked apart the remainder of the crab so we could take it home and make some soup.  I have had it in my freezer waiting for me to be inspired by some amazing recipe.  Finally I eas.  I soent one day making broth and the next day making this soup.

CRAB STOCK

crab shells with meat inside, 10 cups
8 celery ribs, including leaves, cut into 2 inch pieces
1 large onion, coarsely chopped
2 bay leaves
cracked pepper
water to cover
*bay seasoniong
**1/2 cup white wine

Place shells in large stock pot with celery, bay leaves, onion, cracked pepper.  Pour in water until the crab and celery are covered.  Place lid on pot.  Bring to a boil, reduce heat and gently simmer for one and a half to two hours. 

* I did not add Old Bay seasonings because the crab was cooked in it.  If your crab is not cooked in it I highly recommend this flavorful seasoning. You can make your own bay seasoning too.
** I totally forgot to add this.  I think wine is a nice addition to broths but it is not necessary.

CRAB and CORN CHOWDER

6 ounces bacon or 1/2 cup cooked chopped bacon
1/4 cup (2 ounces) butter
1 large onion
4 stalks celery, diced
1 cup yellow and red pepper, chopped
1 large bay leaf
1/2 teaspoon thyme
5 medium potatoes, diced
1/4 cup unbleached ap flour
2 quarts crab stock
1 can corn or 1 small bag frozen corn
1/4 cup chopped parsley
1 cup heavy cream
1 cup milk
reserved meat from crab shells or you can buy some fresh meat and add it in

Fry bacon in a large soup pot until crisp.  Remove bacon and most of the oil from the pot.  Add butter.  Saute onions, pepper and celery.  When the onions are translucent add flour and brown, stir constantly.  Add broth stir, thoroughly mixing.  Bring broth to a boil and add potatoes, thyme, bay leaf and parsley. Simmer until potatoes are tender.  Add corn and heat through.  Finally add the cream and milk.  Do not bring to a boil after you add the cream.  Heat gently. 

Crappy Pics/Good Food

I have wanted to show you a few recipes but every time I go to post them I say to myself I just cant put this on my blog because the picture is terrible.  Well I decided to post them anyway because they are good.  So here are the ugly's. Do not let their appearance fool you- they were delicious. The first one here is easy-peasy to make and makes a stunning appearance.  That is if you have the time to take a picture before everyone gobbles it up.

Rosemary and Olive Pork Tenderloin
adapted from Flat Belly Diet Book ( I might add, without encouragement that this is a pretty darn good cookbook.  I have had many recipes out of it and they were purely delicious).

12 ounces pork tenderloin
1 tablespoon fresh rosemayr, minced
6 garlic cloves, more if you and your husband fight over them, as we do.
1 cup kalamata olives
2 red onions chopped into bite sized chunks, oh yeah!
1 tablespoon olive oil
s and p

Preheat oven to 375F.  Trim excess fat off tenderloin and place on a foil lined baking sheet. Rub olive oil over tenderloin.  Sprinkle rosemary and salt and pepper over roast, rub into meat.  Place cut up red onion, garlic cloves around tenderloin.  Place in the oven for about 20 minutes.   Take tenderloin out of the oven and place olives on the baking sheet.  Return to oven and cook for about 15 minutes more.  A meat thermometer should read 155F.  After you remove it from the oven, place a sheet of foil over it and let it rest for ten minutes before slicing.

Next up- this Choo Chee Fish and potatoes.  I know some of you are saying yuck, fish cakes, but if you like fish,  and you like Thai, you will love this combination.  We did.  (and might I add for all of you watching for me to keep my promise- this was from a cook book- at least the choo chee part).


Fish Balls
my creation

1 egg
2 pounds of whiting fillets, drained and squeezed of excess water
1/2 to 1 cup plain bread crumbs
2 tablespoons chopped parsley
1/4 cup chopped chives or green onions
2 tablespoons instant mashed potatoes
1 tablespoon mayonnaise
salt and pepper

In a processor quick pulse the fish fillets.  Make sure you squeeze as much water out as possible so that you don't have to use many crumbs to hold it together.  In a bowl combine other ingredients and add fish to that. Mix all together and form into balls. Drop into boiling water for about five minutes.  Set balls aside and continue with the remainder of the recipe below.

Choo Chee Potatoes
adapted from Real Vegetarian Thai by Nancie McDermott

1 can (14 ounces or about 1 /34 cups) unsweetened coconut milk
2 tablespoons red curry paste
1 pound new potatoes
¼ cup vegetable stock
2 tablespoons palm sugar
½ teaspoon salt
1 teaspoon soy sauce
¼ cup basil
2 lime leaves

In a saucepan place 1 cup coconut milk and bring to a boil.  Lower heat and simmer 6 to 8 minutes.  When coconut oil begins to pool around the sides then it is ready to add the curry paste.  Cook two minutes more.

Add remainder of ingredients except fish balls. Continue cooking until potatoes are tender.  Add in fish balls and cook to heat through.

This is obviously not a recipe per say but I just had to share it with you. The flavor combination was WoW! My Aunt's fiancé, Uncle C, told me about this amazing sandwich he eats. He takes two slices of bread and puts bologna and apple butter on it. He loves it. Well, we had to try it. We didn't say "Wow" over it but we had some roundish crackers, placed some bologna on them and then a little dollop of apple butter. I must say- WoW! We liked them. A quick and silly appetizer.

Empanada Bites and Hand Pies

I use to buy Goya empanada dough disks and admittedly sometimes I still do in a pinch but really making your own dough is totally worth it.  Empanadas are more about the filling of course but this dough is one of the best I have made.  It turns out quite flaky despite the absence of lard in the ingredients. I know I know itr has butter but really lard makes a more flaky dough.  I always bake my empanadas simply to reduce the fat of deep frying.

Okay back to my quilt.  I have been working pretty hard at getting this quilt done.  You can see some of the pieces if you are interested at my craft blog, Craftication.  My goal is to get it on my bed- as soon as possible. My bedroom awaits for its makeover.

Chorizo Shrimp Filling

6 ounces chorizo
1 pound shrimp
1 (about 3/4 cup) red bell pepper, chopped
1 (about 3/4 cup) green bell pepper, chopped
1 (about 3/4 cup) onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1 tablespoon oil
4 ounce sharp cheddar, shredded

Saute onion and peppers in oil. Add chorizo and saute until browned.  Right before it is done add the garlic and cook one minute more.  Place in bowl when done.  Add cumin and uncooked chopped shrimp to mixture.  Mix in shredded cheese.

Empanada Dough

3 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder
9 tablespoons (4.5 ounces) unsalted butter
1 egg yolk
4 to 6 tablespoons ice water

In a food processor or with a pastry blender, combine flour salt and baking powder.  Mix in butter in small pieces, then yolk and finally add the ice water- tablespoon by tablespoon.  As soon as the dough becomes cohesive enough it is ready.  In a food processor you can easily see this process take place.  Stop mixing and gather up the dough into a ball.  Wrap in plastic wrap and refrigerate at least for 30 minutes.  You can do this the day before if you want that part of the process out of the way.

Break off two inch hunks and form into balls.  Roll out the dough to an 1/8 of an inch.  Form ovals.  Spoon 1/4 cup of filling or more if you can fit it in.  Fold the dough over and carefully pinch the dough together all around.  If any of the filling oozes out it will prevent the dough from sealing and you will have leakage when you bake it.  Brush with an egg wash for a nice color.  I did not use the egg wash but wish I had. Bake the empanadas at 375.

If you want little open empanada bites below, press some dough into tart forms or mini cupcake molds.  Place some filling in them and bake at 375 until you can see the dough pull away from the sides a little.  These are great little appetizers.

Daring Cooks: Salmon En Croute

This months Daring Cooks challenge was a choice of Beef Wellington or Salmon en Croute. So many people have been complaining that their have been a lot of fish recipes. Understandably so because there has. For us fish people that is NO problem. Besides I have already done Beef Wellington, which I am actually planning to make again on New Years Day. So for me it was an obvious choice.

My review. This is a really elegant, quick recipe that you can pull together in a short period of time to wow your dinner guests. I highly recommend this if you have company and you know they enjoy salmon. Wonderful taste.

Note:
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

Salmon en croute
Ingredients
creamcheese 6 ounces
spinach 16 ounces
Puff Pastry 1 sheet
Salmon fillet (skinless) 16 ounces
egg - 1 medium sized

I added:
the juice of half of a lemon
1 tablespoon of dill weed
2 cloves of garlic, finely minced

Directions:
1.Heat the oven to 400 F. Put the cream cheese in a food processor with the spinach and whizz the lot until you have a creamy green puree. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the spinach mixture onto the salmon. (I sliced my salmon in equal parts and put the mixture between teh two fillets, laying the thick end over the thin end and the thin end over the thick end, so the parcel ended up being a uniform thickness.) Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.

3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.

Shortcrust pastry

Ingredients:
450 gr (15.8 ounces or 3.2 cups ) of plain all purpose flour
200 gr ( 7 ounce) cold butter
pinch of salt

Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. If you have a food processor you can use that.
Stir in the salt, then add 2-3 tbsp of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

For best results make sure the butter is very cold.

Mexican Memories

I think I have talked about my friend in AZ that is Mexican. She was my friend, Mexican culture guide, matchmaker, coworker and mamita. She knew everyone. Through her, I began to know so many people. A good thing when you have just moved to a new location. We would go dancing at a bar called Los Olivos. There, dancing was so different than in the North East. Here, to go dancing, means to pick up people. There I guess it could mean the same thing as well but everyone would dance with everyone and guys were not afraid to dance and it usually meant, "hey, I just wanna dance." So in a typical night I might dance with five guys. All shapes and sizes. Some spoke English, some not. It was so much fun just to enjoy the music and get out and dance.

I always think fondly of Sandra whenever I make a dish that she taught me or when Cinco de Mayo approaches. While she never taught me this dish, I still very much enjoy it as a light meal packed with lots of vegetables.
Loaded Tortilla Soup with Shrimp or maybe I should say
Sopa de Tortillas and Camarones
What you use as your ingredients strongly determines the flavor of the soup. Especially the salsa part. Choose a salsa with lots of flavor, prefereably some type of smoked salsa.

1 lb medium shrimp, shelled or unshelled
5 cups chicken broth
1 tablespoon olive oil
1 medium onion chopped
2 cloves of garlic
1 red pepper, chopped
1 cup corn
1 teaspoon cumin
juice of one lime
1 cup fire roasted salsa or chipotle salsa
Garnish with:
green onions chopped
avocado, sliced
cilantro, chopped
tortillas, salted and baked

Saute onion in and chopped pepper in olive oil until softened. Add minced garlic and cook one minute more. Add broth, cumin and salsa. Cover and cook for 20 minutes. Add corn and lime and finally the shrimp and cook until its pink. Add s and p to taste. Spoon into bowls and garnish with vegetables of your choice.

Shrimp and Ham Jambalaya

When I first moved to Arizona I decided to put myself out there to try and meet people. I checked the paper to see what was doing around town and I saw that there was a Crawfish Festival. Since I use to pick them out of a stream near my house when I was a kid, I decided it was time I should go and eat some. What the heck. Of course I didn't meet a single soul but at least I put myself out there. What this all has to do with Jambalaya, I don't know but my interest in Cajun food began there.

Shrimp and Ham Jamblaya
Based on this recipe from About.com

1 1/2 cups diced cooked ham
2 tablespoons vegetable oil
1 medium onion, quartered and sliced
1 cup okra, sliced
1/2 cup chopped red pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 1/2 cups water
3/4 cup uncooked long-grain rice
1 large bay leaf or two small
1/2 teaspoon salt
1/4 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper, or to taste
1 pound peeled, cleaned, and cooked shrimp

Heat oil over medium heat in a large pan. Saute onions, bell pepper, and garlic; cook until tender. Add ham and cook for about five minutes. Add tomatoes and tomato paste, water, bay leaf, salt, thyme, and cayenne pepper. Stir until thoroughly mixed and then add rice. Bring to a boil then reduce heat and simmer for 25 minutes, stirring occasionally. Add shrimp and heat through. Serve with crusty garlic bread or cornbread. Serves 4 to 6.

Dill-icious! Low Fat Dill Dip and Salmon Burgers

When I was growing up my Mom would make salmon burgers, bleck, tu - tu (spitting). I hated them. Frankly, I thought it was rather cruel of her to serve such a thing. Oh, the mind of a child. Now that I am an adult, I see the error of my ways. First, I should have been grateful to get food! (Can you tell I am a Mom?). Second, what the fruit was I thinking? Salmon burgers, done right, are absolutely amazing. Really!

When I lived in South Carolina, something made me try salmon burgers again. I guess it was the recipe I saw on Epicurious for dilled salmon burgers. I was so curious. Maybe these would be different. Indeed, they were. Great flavor. Canned salmon is not so bad if you don't have fresh. I have used both.

I know I have mentioned SC before but did you know I lived in a little town called Abbeville. A great little town. With really great restaurants. I have to say some of the best food I have had at a restuarant was there. Who'd have thunk it? They told me there that their big claim to fame was that Julia Roberts had come to their town to film a part in Sleeping with the Enemy. Don't tell her but they thought she was a SNOT! Who knows maybe she had a cold or something. And, well, the people of SC couldn't be any more friendlier if they tried, so I guess anyone would look like a snot next to them! Maybe she is, maybe she's not but I loved to hear them talk about it.

Dill and Caper Spread

1/2 cup dill
4 oz soft tofu
2 generous tablespoons mayonnaise
1 clove garlic, minced
2 tablespoons low fat mayo
juice of a half of a lemon
2 tablespoons capers
1 teaspoon kosher salt
fresh crushed peppercorns to taste

Whiz these amazingly flavored ingredients (okay, tofu is not exactly packed with flavor now is it?) in a processor or blender until smooth. Add salt to taste. If you don't mind some extra calories, throw in a tablespoon of olive oil, it will make it creamier. I have to say it was pretty good as is.


Dilled Salmon Burgers

1/4 cup chopped fresh dill
2 generous tablespoons mayonnaise
12 crushed saltine crackers or soda crackers
1 egg
12- 16 oz. fresh salmon, chopped into a medium dice

Combine all together. Form into patties and refrigerate for at least an hour. Fry on a med/high skillet until golden. I used two teaspoons of butter to fry them.

Shrimp and White Bean Cassoulet

I have been working diligently to make a list of all my recipes for easier reference. Whew, I had no idea I had posted so many! I am just now up to D, after hours of work. It's worth it. I love when blogs have a handy dandy list of recipes. I like to look at the titles and click on ones that sound interesting. So pretty soon they will all be there. If you want to check it out, go here.

Some time ago in Oprah's magazine I saw this recipe. I knew I had to make it. Never mind that it took me a couple years. It was very tasty, lots of flavor and very creamy. It came together rather quickly and once it is in the oven, it frees you up to do other things.

I will submit this for Magazine Monday's at Ivonne's Cream Puffs in Venice site.


Shrimp and White Bean Cassoulet
Adapted from this recipe at The Oprah magazine, O

2 tablespoons olive oil , divided
1 tablespoon butter
1 large onion, chopped
6 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 pound medium shrimp , shelled and deveined
1/3 cup tablespoons chopped flat-leaf parsley , divided
4 teaspoons all-purpose flour
1/2 teaspoon salt
pinch of black pepper
1/2 cup tablespoons dry white wine
3 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
1/4 cup water
1/3 cup unseasoned breadcrumbs

Preheat oven to 375°F.

In a large nonstick skillet over medium flame, melt 1 tablespoon butter and 1 tablespoon olive oil, let butter turn golden. Add onion and saute. When golden add garlic and pepper flakes. Increase heat to medium-high. Add 1/2 cup of wine. Add shrimp and most of the parsley, reserving some for the topping. When shrimp turn pink, stir in flour and salt until combined. Add beans salt and pepper and water. Transfer mixture to a 1 1/2 quart, oven safe dish.

In a small bowl, combine bread crumbs, 1 tablespoon of olive oil, and remaining parsley. Layer bread crumb mixture over top of filled baking dish. Bake covered for about fifteen minutes. Remove cover and bake until bread crumbs are golden.

PAPER CHEF: December

Paper Chef is a fun challenge that Ilva over at Lucullian Delights continues. Each month you are given a list of ingredients. Then from the list you have total freedom to create a dish using those ingredients. Such fun!

Anyway, my first thought was empanadas. I had a Spanish theme idea in my head. So I paired capers and saffron with the rice and shrimp from the ingredient list. For the sauce, I used the oranges and brandy from the ingredient list and added pomegranate juice. The sauce was amazing. We all agreed that it would be heavenly on ice cream as well. The results were good.

Afterwards I had enough filling leftover to stuff into these spring rolls. I don't usually fry food but wanted to do it with these. These were very delicious. I was very pleased with the results. So pleased in fact that I would make it again!



SHRIMP and RICE EMPANADAS
Lori's Lipsmacking Goodness Original

For the filling:

1 1/2 cups sushi rice
1 3/4 cup plus 1 tablespoon water
pinch of saffron
1 egg white
2 tablespoons capers
1/2 teaspoon salt
1/2 teaspoon pepper
2 gloves minced garlic
1 tablespoon butter
2 cups mini shrimps

Stir saffron into water in a heavy saucepan. Add rice and cook until boiling. Reduce flame tolow and cover. Cook rice until the water is absorbed. Try not to open the top too often.

When done, add remainder of ingredients. Let cool.

for the Pomegranate Orange Sauce:

2 oz brandy
1/2 cup fresh squeezed orange juice
the zest of two oranges
1/2 cup pomegranate juice
1/2 cup sugar
1 tablespoon cornstarch
1/8 cup water

In a sauce pan combine all the ingredients except for the cornstarch and water. Heat the mixture until boiling. In a little cup combine cornstarch and water. Mix untilt here are no lumps. Pour the mixture into the sauce. Simmer for one minute more.
For the empanadas:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (1stick), cold and cut into 12 pieces
1 lightly beaten egg
4-5 tbs ice water

In a food processor or with a pastry blender, combine flour, salt and butter. If using a processor put in flour and salt. Drop in butter while processor is running. Add egg. Add ice water, one tablespoon at a time until dough forms.

R2R SHRIMP DUMPLINGS

Dumplings have to be one of my most favorite of foods. All kinds of dumplings. I guess it started years ago with our traditional Christmas Eve Polish dinner, consisting of two kinds of pierogies (along with all the other stuff). And every nationality has some kind of dumpling dont they? I love them all, at least all the ones I have tried.

This was a great pick by Heather of Randomosity and the Girl. And Temperance, my cohort of High on the Hog was the co host. Recipes to Rival R2R is growing quickly. It is so great to see such enthusiasm and support! We truly love our growing family. You can check out the complete recipe on our site, here.

HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. (2)

Source: Extraordinary Meals from Ordinary Ingredients, ©2007 The Reader's Digest Association, Inc.

The filling I used can be found here.
Roll out the dough on a floured surface and create a long tube. Cut into equal pieces.

Roll out a piece into a small circle about four inches in diameter. You can vary the size of course.

I recently learned this technique for forming the dumpling. First pleat one side. This creates a pocket for you to fill.
This is the other side where it was pleated. Once pleated crimp with your fingers to reinforce the pleat.
Place your filling in the pocket being careful to not get any on the perimeter. DOugh will not adhere very well with grease or other substances on its surface.
Once your filling is in place seal the edges by firmly pinching together. Set on a cookie sheet and cover with a damp towel to keep it from drying out as you do the others.

Place in steamer if you have one. I use to use collanders over larger pots until I bought this. Really a steamer is a worthwhile investment. You can do so many things with it. Steaming vegtables and meat etc. And they are under 20 usually.

Enjoy. They are so delicious and such a nice treat!