Baked Salmon-Corn-Coconut-Quinoa Cake

I have made Salmon Cakes so many times. I don't really follow any specific recipe. I make them with what I have in my kitchen. This one is based somewhat on a recipe from Padma Lakshmi's book Tangy Tart Hot & Sweet.

Here I am making the cakes:

I combined about 3 cups leftover Sockeye Salmon, 1/2 cup frozen corn, 1/2 cup coconut, 1 cup cooked quinoa, 1 seeded and finely minced red chili, 1 small celery stalk finely minced, 1 egg, 2 tablespoons mayo, 1 tablespoon Dijon, 1 tablespoon Worcestershire sauce. And baked in 400 degree oven from 30 minutes, turning cakes once.

I served these with a Yogurt, Honey, Lemon, Heartbreaking Dawn's Mango Habanero Sauce.

Delicious!

~~~

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Wine Braised Boneless Short Ribs

This was my first time cooking short ribs and I must say I can't wait to cook them again!

I made this on Sunday, the day before my birthday; a prebirthday celebration. Here I am stirring the vegetables!

Ingredients

2 pounds boneless short ribs
1/4 cup flour
2 tablespoons oil
1 large onion, chopped
2 celery ribs, cut into 1/4 inch piece
2 carrots, cut in 1/4 inch pieces
3-4 garlic cloves, minced
1+ cup wine
2 cups stock
2 heaping tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Directions

1. Preheat oven to 350.
2. Dredge beef in flour seasoned with salt in pepper. Shake off excess flour.
3. Heat dutch oven over high heat. Add oil.
4. Brown beef till all sides are dark golden brown. Remove beef and set aside.
5. Add onion, celery, carrot and garlic. Reduce heat and saute till vegetables start to turn brown.
6. Add wine and reduce by half (I used 2 cups of wine.).
7. Add stock, tomato paste, bay leaf, thyme and rosemary.
8. Return beef to dutch oven. Cover tightly and put in oven.
9. Cook for about two hours or more or until beef is tender but not completely falling apart.
10. Serve over noodles.

YUM!

 

 

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Bruce's Spicy Braciole

Indulge me, please. I made this on a Wednesday. But it starts with what I made on Sunday.

Let me explain.

On Sunday I made a Spoon Roast with Pan Gravy (red wine reduction) which I served with Twice-Baked Potatoes (My Mom made these often when I was a child!!!) and Roasted Asparagus.

Here I am making the Twice-Baked Potatoes (OMG I love these!):

And here is my plate:

On Monday, I used some of the Spoon Roast to made a rather delicious Chili (I use celery, onion, carrots, garlic, chili powder, cumin, oregano, tarragon, brown sugar, red chili peppers, stock, chopped tomatoes, two kinds of beans):

Next time, I might add some of this, which my oldest childhood friend, Andy, sent to me. His daughter makes it. Her website is at Heart Breaking Dawns (Click on photo to better see the graphic!):

Or maybe I will add some of this:

Kind of scary!

So, you might by now be asking yourself, "Bruce! What about the Braciole?"

I bought 1/2 pound of thinly shaved beef. I spread it out on the kitchen counter, on top of wax paper. There were nine pieces of beef.

I combined 1/2 cup Parmesan, 1/4 cup chopped parsley, 3 garlic gloves (smashed and minced), 3 anchovies (smashed and minced). I also halved and quartered two carrots.

On top of each piece of beef, I added some of the above mixture and a slice of carrot (My Mom made this often when I was a child and always added a carrot!). I rolled it fairly tightly and held each together with one toothpick.

I browned them in hot oil in a large pan. Then, I added 2 cups of liquid from the chili (Thus, the "Spicey."). I also added one very large tomato (seeded and diced). And I simmered this for about one hour.

I served it with pasta which I cooked and then added to the simmering Braciole--and roasted asparagus and pine nuts.

It was very tasty and tender!

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Thai Pineapple--Shrimp Fried Rice

There are many variations of Thai fried rice. It's not as dry as Chinese fried rice. Because of its ingredients. Thai fried rice is moist and flaky. And delicious!

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1/4 cup chopped shallots
6 cloves garlic, chopped
2 eggs, lightly beaten
4 cups cooked jasmine rice
1 cup sliced pineapple
2 to 3 tablespoons fish sauce
10 cooked shrimp
1/2 cup peas
Garnish: thinly sliced green onion, red chile peppers, Chinese parsley

Directions

In a wok or frying pan, heat the oil on medium heat until oil i shot. Add onion, shallots, and garlic and stir-fry for 1-2 minutes, or until mixture is light brown. Add eggs and immediately add the rice, pineapple, fish sauce, shrimp and peas. Stir-fry for 2 minutes, or until the ingredients are evenly
mixed.

~Based on a recipe from

Keo's Thai Cuisine Revised

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Asian Slaw

This was very tasty. And easy to make!

Ingredients

3-4 cups shredded cabbage
1 large carrot shredded
1 Shallot halved, quartered, thinly sliced
1/2 orange pepper sliced
1/2 red pepper sliced
1 cup broccoli florets thinly sliced
2 Tbsp rice vinegar
1/3 cup mayo
2 tsp Sesame oil
2 tsp+ Frank's Hot Sauce
1/4 tsp sugar

Directions

1. Toss cabbage, carrots, shallot, peppers, broccoli in a bowl. Season with salt and pepper.
2. Whisk together vinegar, mayo, sesame oil, hot sauce, and sugar until smooth. Taste; add salt if needed.
3. Pour dressing over shredded vegetables and toss to combine. Serve immediately or chill for a few hours (I chilled mine.) Toss again before serving. Finish with a dusting of sesame seeds or chopped peanuts.

I served this with a Turkey--Oat Meatloaf and Parslied Basmati Rice:

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Salmon alla Perricone

With Quinoa Pilaf and Sautéed Spinach with Garlic & Onions.

Ingredients

1. 1 8 ounce Sockeye Salmon
2. 2 tablespoons white sesame seeds
3. Kosher salt and freshly ground pepper
4. 1 tablespoon olive oil

Directions

Preheat the oven to 400 degrees.
Season salmon with salt and pepper. Combine sesame seeds in shallow baking dish. Brush salmon fillets lightly with oil and dredge the flesh side (not skin side) in the seeds. Heat oil in a large skillet over medium-high heat (I used a cast iron pan). Sear the salmon seed-side down in the pan just until it is light golden – do not burn the seeds or they will be bitter. Lightly brown skin side also.  Transfer fillets, sesame seeds up, into the baking dish (or simple use the cast iron pan) and place the salmon in the oven. Roast 8-10 minutes.

~Based on a recipe from Dr. Perricone

 

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Pan-Seared Hanger Steak with Mushroom-Merlot-Balsamic Reduction Sauce and Braised Brussels Sprouts

I loved the Dijon-Maple Syrup Sauce from Mollie Katzen so much, I made it again for this dinner.

Let's start with a photograph of the meal and then we will proceed to the recipes:

Braised Brussels Sprouts via Mollie Katzen

Ingredients

1 pound Brussels sprouts
2 tablespoons olive oil
1/3 cup minced shallot (about two 3-ounce shallots)
1/2 teaspoon salt
5 tablespoons water


Directions

1. Use a very sharp knife to cut off and discard the base of the Brussels sprouts. (As you do so, the out leaves will fall off. Keep and use any that are not bruised!) Then slice a piece from one side, place the sprout cut side down (for slicing stability), and cut the sprout crosswise into about 5 slices (more or less, depending on its size). Repeat until you have cut up all the sprouts in this way.
2. Place a large (10- to 12- inch) heavy skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the shallots, and sauté for 2 minutes. Stir in the Brussels sprouts and salt, pour in 3 tablespoons of the water, and spread everything evenly across the bottom of the pan. Reduce the heat to medium-low, cover, and let cook, undisturbed, for 5 minutes.
3. Turn the heat to low, and cook, undisturbed, for another 3 minutes. Stir again, and decide if you like the sprouts cooked to this degree or if you want to cook them a bit more. You can leave the skillet on the stove over low heat for up to 5 minutes longer, in which case the sprouts will brown and become more intensely flavored—it’s your call.  Serve with Mollie Katzen's Dijon-Maple Syrup Sauce.

Pan-Seared Hanger Steak with Mushroom-Merlot-Balsamic Reduction Sauce

This recipe is inspired by one I saw in the beautiful and practical cookbook, The Winemaker Cooks, by Christine Hanna.

Ingredients

1 tpsp extra-virgin olive oil
2 5-6 ounce hanger steaks (or other flat steak)
Salt and Pepper
4 oz mushrooms, stemmed, brushed clean and thinly sliced
2 garlic cloves, finely chopped
1/2 cup Merlot
2 tpsp Balsamic Vinegar

Directions

1. In a large, heavy saute pan (I used cast-iron), heat the oil over medium-high heat until shimmering. Season the steaks on both sides with salt and pepper, then sear in the hot oil until browned, about 2-3 minutes per side. Transfer to a plate.
2. Add the mushrooms to the pan and return to medium-high heat. Ass the garlic and stir to combine. Add the wine and Balsamic vinegar and cook 2-3 minutes. Return the steaks to the pan, cover, and cook for 2 1/2 minutes on each side for medium-rare. Serve the steaks with the sauce.

Bon Appetit!!!

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