Wednesday, October 2, 2013

Recipes: By Popular Request

I should have known that you wouldn't let me slide by posting pictures of delicious food without wanting the recipe too! Well here for your tastebud delight:

Salmon Cakes

Panko breakcrumbs
1 green onion thinly sliced
1 shallot minced
2 Tbsp fresh parsley minced
2 Tbsp mayonnaise
4 tsp lemon juice
1 tsp dijon mustard
3/4 tsp salt
1/4 tsp black pepper
pinch cayenne pepper
1-1/4 lb salmon
vegetable oil

Skin and cut salmon into 1" cubes and pulse in a food processor. Add 3 Tbsp Panko and the rest of the ingredients except for the oil. Fold together and using a 1/3 cup measurer as a mold, form into cakes and place on baking sheet. Makes about 8 cakes. Dip faces and edges of cakes into more panko breadcrumbs. In a 12" skillet, heat 1/2 cup of oil until it starts to shimmer. Cook cakes 2 min per side and let drain on paper towel.

Squash Feta Casserole

2 large acorn or 1 butternut squash
1 med onion chopped
2 cloves garlic minced
3 Tbsp butter
1/2 c. chopped green pepper
1/2 c. chopped red pepper
2 eggs
1 c. plain yogurt
1 c. crumbled feta cheese
1-1/4 tsp. salt
1/2 tsp. black pepper
pinch cayenne pepper
1/4 c. sunflower seeds

Cut squash in half and scoop out seeds. Place cut side down in a greased pan with 1/2" of water and bake 350 degrees for 40 min. Drain water and turn squash cut side up. Bake another 10 min or until tender. Cool slightly. Scoop out squash and mash in a bowl. Saute onion and garlic in better until tender. Add peppers and saute until crisp-tender. Add to squash. In another bowl, whisk eggs and yogurt and add to squash. Add the rest of the ingredients except seeds, stir and transfer to 11 x 7 baking dish. Sprinkle with the seeds and bake covered at 375 degrees for 25 min. Uncover and bake 25-30 min longer.

Acharang Sili (Pickling Brine)

This is a Filipino pickling brine that works really well with all sorts of vegetables. It is my favorite way to pickle peppers and onions. One note is that with peppers and onions, you need to let this stuff sit for awhile after pickling before eating them. The first time I did this recipe I opened a jar after a month or two and it was terrible. I decided a few months later that I was going to throw everything away and opened another jar to do so and tried one. It was outstanding. Since then I usually store them at least four to six months before I open up to eat.

1 qt. can sugar vinegar
2 c. brown sugar
1 c white sugar
2 Tbsp salt
black pepper

In a pan add the ingredients and bring to a slight boil. Cool some and pour over vegetables in canning jars. Though I don't think it is required, I usually pressure can the jars at 5 lbs of pressure for about 5 min to seal the canning lids to the jar. Makes enough for about 8 to 10 pints of veggies or 4 to 5 quarts depending on how tightly the veggies are packed in the jar.


ErinFromIowa said...

ALL of these recipes are fantastic! I love to cook and bake. Thank you so much for sharing them.

Ed said...

Erin - They are fantastic. Enjoy!

kymber said...

yummeh! thanks for sharing buddy! your friend,

Ed said...

Kymber - This is the next best thing to shipping them to you directly.

Leigh said...

Thank you!

edifice rex said...

Thanks Ed!!

Bone said...

Thanks for sharing, Ed. I wonder if it would be about the same to make crab cakes.

Ed said...

Bone - I've never tried it since crab are impossible to get up here but having eaten them before, I would think it would work equally as well.