Salmon Burgers with Hand-Cut Fries

This salmon burger recipe is an adaption of the salmon patties recipe. Fries were hand-cut with a multiple blade vegetable slicer set on 1/4". You'll also need a small fryer for cooking the french fries.

Prep. Time: 30 mins.
Cooking Time: 25-30 mins.
Servings: 6-8


Ingredients:

Salmon Burgers
2 x 12 oz. Cans of Pink Salmon
3 Whole Eggs
1 Onion Chopped
1/2 cup Bread Crumbs

2 tsp Dijon Mustard

1/4 cups Mayonnaise 

2 Tbsp Parmesan
4 Tbsp Yellow Corn Meal
1/2 tsp Salt
1 tsp Black Pepper
1/2 cup Butter
1 1/2 Tbsp Tabasco
2 Tbsp Lemon Juice
6 Kaiser Rolls

Topping
1/2 cup Sour Cream
1 tsp Lemon Juice
1 tsp Dried Dill

French Fries
2 Large Potatoes
48 oz Vegetable Oil
16 oz Peanut Oil
1 cup Flour
1 tsp Salt
1 tsp Onion Salt
1 tsp Paprika
1 cup Water


Directions:

Before beginning, preheat the oven to 400 °F. Fill a small fryer with the oil and heat to 325 °F.

Pour all of salmon patty ingredients into a large bowl and mix well (a large potato masher helps).

Mold the resulting dough like mixture into approximately 6-8 patties.

Place on a greased baking sheet and bake at 400 °F for 30 mins.

While the burgers are cooking, mix the flour, salt, onion salt, paprika and water in a mixing bowl to make batter for the fries.

Slice the potatoes using a vegetable slicer set on 1/4".

Place the sliced potatoes in the batter and coat them thoroughly.

Place the coated potato pieces in the fryer one-by-one until there are about 2 dozen cooking.

Fry for 6-8 minutes, then remove, drain and set aside.

Keep repeating until all of the potato pieces have been cooked.

In a small bowl mix the sour cream, lemon juice and dill for the topping.

Once the burgers are done, top with the sauce and green leaf lettuce.

Serve on toasted rolls with fries.

Vegetable Stir Fry

This is a quick and easy recipe that can be used mid-week when there's not much time. Shrimp or tofu can also be sauteed in a little rice wine and soy sauce and added in separately.

Prep. Time: 15 mins.
Cooking Time: 5 mins.
Servings: 3-4


Ingredients:

1/2 cup Soy Sauce
1/2 cup Chicken or Vegetable Broth
1/3 cup Rice Wine
1 Tbsp Sugar
1 Tbsp Sesame Oil
1/4 tsp White Pepper
2 Tbsp Vegetable Oil
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
2 Tbsp Constarch
1/4 cup Water
1 head of Broccoli
1 small Cabbage
4 Carrots
16 oz. Shiitake Mushrooms


Directions:

Julienne or slice the carrots.

Chop the broccoli, cabbage and mushrooms into bite size pieces.

Add the vegetable oil, sesame oil, minced garlic and minced ginger to a large frying pan or wok.

Cook for 2-3 minutes.

Add in the cabbage, broccoli, carrots and mushrooms and cook until the vegetable become tender (about 5 mins.).

Add the soy sauce, broth, wine, sugar, white pepper, cornstarch and water and bring to a boil.

Serve over rice.

Fish Tacos

Fish tacos can make a fast and tasty meal when done right. The recipe below is a fairly simple version. You can of course add any combination of toppings to suit your own personal taste.

Prep. Time: 15 mins.
Cooking Time: 15 mins.
Servings: 6-8


Fish

Ingredients:

1 cup Flour
2 Tbsp Corn Starch
1 tsp Baking Soda
1/2 tsp Salt
1 Egg
1 cup Beer
1 quart Vegetable Oil
1 lbTilapia


Directions:

Heat the vegetable oil to 375 °F in a deep fryer.

Mix the flour, corn starch, baking soda, salt, egg and beer in a large mixing bowl and stir well.

Cut the fish into 3/4 inch pieces and dust with flour.

Coat the fish with the batter in the mixing bowl.

 Cook the fish in the fryer for 5 mins. or until golden brown.


Sauce

Ingredients:

1/2 cup Yogurt
1/2 cup Mayo
1 Lime
1/2 tsp Cayenne Pepper
1/2 tsp Oregano
1/2 tsp Cumin
1/2 tsp Dried Dill
1 Medium Cabbage

Directions:

Mix the yogurt, mayo, cayenne, oregano, cumin and dill with the juice from the lemon and set aside.

Core the cabbage by cutting it in half, then cutting in a V-Shape from the base upwards on each half.

Chop the outer portions of the cabbage.


Place two to three pieces of fish on a single tortilla, then cover with cabbage, white sauce and salsa (optional).

Spicy Lime Shrimp, Tostones and Moros y Cristianos

We made this meal a few days ago to have kind of a Caribbean night. The three dishes worked really well together. Although the cooking time was kind of long, most of that time was just waiting for the beans to cook, so it wasn't exactly very involved. The moros y cristianos has Cuban influences and has become one of my favorite recipes for rice. The method of making tostones is more of a Puerto Rican recipe.

Prep. Time: 45 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Spicy Lime Shrimp

Ingredients

1 lb. Shrimp
1 Clove Minced Garlic
1/2 tsp Red Pepper Flakes
1 Lime
1 tsp Kosher Salt
1 Tbsp Olive Oil


Directions

Heat the olive oil and Red Pepper Flakes for 5 mins. on high heat.

Add the minced garlic and cook for two minutes longer.

Add the Shrimp and squeeze juice from half the lime over them while they're cooking.

Cook for 10-15 minutes until the shrimp become pink.

Squeeze the juice from the second half of the lime over the shrimp and season with Kosher salt..


Tostones

Ingredients

3 Large Green Plantains
1 Cup Vegetable Oil
1/2 tsp Salt


Directions

Peel the plantains and cut them into 2 inch slices

Fill a large skillet with the oil and heat on high for 5-10 mins.

Turn the heat to medium and fry the plantains for 3-5 mins.

Remove the plantains and dry with paper towels.

Using a spatula, smash them down to about half their original thickness.

Place the smashed plantains back into the oil on high heat and fry until golden brown.

Remove, dry and sprinkle with salt.


Moros y Cristianos

Ingredients

3/4 cup Dried Black Beans
2 Tbsp Olive Oil
1 Chopped Onion
1 Chopped Green Pepper
2 Cloves Garlic
1+1/2 tsp Cumin
1/2 tsp Oregano
1 Bay Leaf
4 tsp White Wine Vinegar
1 Tbsp Tomato Paste
1 tsp Salt
1/4 tsp Black Pepper
3 + 1/2 Cups Chicken or Vegetable Stock
1+1/2 Cups Long Grain White Rice


Directions

Bring 4 cups water to a boil and add the black beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

In a large pot, saute the onion and green pepper in the olive oil for 5-10 mins. Add the garlic, tomato paste, black beans, oregano, cumin, bay leaf, vinegar, stock and rice.

Bring to a boil.

Reduce to a simmer and cook for 30 mins.

Remove from heat, add salt and pepper and drizzle with olive oil.

Salmon in Lemon Dill Cream Sauce with Capers and Creamy Mashed Potatoes

This relatively quick and easy dish makes a great meal when paired with mashed potatoes and a vegetable.

Prep. Time: 30 min.
Cooking Time: 25 min.
Servings: 4

Lemon Dill Salmon

Ingredients

4 x 6-8 oz. Salmon Fillets
5 Tbsp Lemon Juice
1 Tbsp Fresh Dill
3/4 tsp Lemon Pepper
10 Tbsp Butter
1 Minced Shallot
1 Tbsp White Wine Vinegar
5 Tbsp Dry White Wine
1/2 cup Cream
1/2 cup Milk
1/2 Dried Dill
1 tsp Dried Parsley
1 Tbsp Capers
1 tsp Thyme


Directions

Place the salmon in a shallow dish and rub with 3 Tbsp lemon juice, dried dill and lemon pepper. Let stand for 15 mins.

Heat 2 Tbsp butter in a frying pan and saute shallot for 2 mins.

Add in 2 Tbsp lemon juice, vinegar and 4 Tbsp (1/4 cup) white wine.

Simmer for 5-10 mins.

Add in cream, milk, fresh dill, parsley, capers and thyme and cook for 5 mins.

Add in 1/4 cup butter and set aside.

Heat remaining 1/4 cup butter in a skillet over medium heat.

Add in 1 Tbsp wine and salmon and cook for 8 mins.

Add in cream sauce and cook for 2 min. longer or until salmon is done.


Mashed Potatoes

Ingredients

1 cup Cream
4 Tbsp Butter
3 Large (or 7 Small) Yukon Gold Potatoes
1 Tbsp Olive Oil
 8 Cups Chicken or Vegetable Broth


Directions

Peel the potatoes and cut in quarters

Boil them in the broth for 15-20 mins.

Drain and add in the cream and butter.

Mash until smooth with a potato masher.

Mic in 1 Tbsp olive oil and serve.

Lentil and "Peppercorn" Soup

The "peppercorns" here are actually tiny pieces of pasta called acini di pepe. It's a hearty Italian style soup similar to minestrone, but with a different texture. Shredded parmesian can be added in for extra flavor, as well as pancetta (as pictured below) for the meat eaters.

Prep. Time: 15 mins.
Cooking Time: 100 mins.
Servings: 6-8


Ingredients:

2 Tbsp Olive Oil
1 chopped Onion
2 cups Carrots, diced into 1/4" pieces
1/2 cup chopped Celery
1 clove Garlic
8 cups Chicken or Vegetable Broth
1 1/2 cups Lentils
14.5 oz. can of diced Tomatoes
1/4 cup Italian Parsley
1/3 cup Acini di Pepe

Optional:
Shredded Parmesan Cheese
1/4 lb Pancetta


Directions:

Saute the onions, carrots, celery and garlic in large pot with the olive oil.

Add the broth, lentils, tomatoes, acini di pepe and parsley and bring to a boil.

Simmer on low heat for 90 mins.

Serve with shredded parmesan and/or pancetta.

Kasha Varnishkes

This is a traditional Jewish dish that combines buckwheat with noodles and caramelized onions. It's a great entree for chilly weather.

Prep. Time: 10 mins.
Cooking Time: 45 mins.
Servings: 6-8


Ingredients:

2 Eggs
1 1/2 cups Kasha
1/2 cup Butter
3 chopped Onions
1 lb Bowtie Pasta
3 tsp Salt


Directions:

Preheat the oven to 325 °F

Mix the eggs, kasha and a 1/2 tsp of salt by hand in a small bowl

Spread the mixture on a skillet and bake for 15 to 20 mins.

While the kasha is baking, fry the onions in the butter in a large pot until they caramelize, approximately 15 mins.

While the onions and kasha are cooking, boil 6 cups of water for the kasha and another large pot of water for the pasta. Into the pasta pot add 2 tsp salt. In the kasha pot, add 1/2 tsp of salt.

Remove the kasha from the oven. Break it apart and pour it into the boiling water. Simmer for 15 mins. or until the water has been fully absorbed.

Boil the pasta for approximately 20 mins.

Once the kasha and pasta are done, mix them in with the onions and serve.