The Ultimate Salmon Burger

Where’s the Beef?

Who needs it, when you can use salmon as a protein for your backyard cookouts.

This ultimate salmon burger is easy to make, and we are still perfecting the recipe, to adjust for using fresh salmon or canned salmon.
salmon burger-otm@tk

But in the meantime, just look at the creation of the salmon burger we built…. a thick, juicy salmon patty sits on a bun toasted with garlic butter and topped with crispy bacon, fresh arugula, tomato, avocado and a tasty, creamy dill tarter sauce.

No, it does not get any better than this!

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Baked Avocado Eggs

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What’s even better than avocado toast? Baked Avocado Eggs! We used chopped chives, but please feel free to serve this baked egg dish with whatever fresh herbs, like cilantro and any other toppings that you may have available on hand. For those of you that like a hint of spice, a tablespoon of salsa or a little hot sauce would do just nicely!

Serves 4

Ingredients:
2 ripe Haas avocados
1/2 a lemon
4 eggs
Salt, to taste
Ground black pepper, to taste
1/2 cup shredded Monterrey Jack cheese, or a cheese of your choice
4 slices bacon, cooked and crumbled
1 tablespoon chopped chives

Directions:
Preheat oven to 425 °F.

Slice avocados in half and remove the pits. Using a large spoon, scoop out some of the avocado to make the center hole bigger.

Place avocados in a muffin baking tin, facing up.

Squeeze over the juice of the lemon over the tops of the avocado halves. This will stop them turning brown in the oven. Now crack your eggs into each of the avocado halves. Lightly season with salt and pepper, and top with a sprinkling of shredded cheese and bacon.

Bake for 15 minutes, or until the egg is cooked to your liking. Once they are done, let them stand for 1 minute before serving them.

Garnish with chives, serve and enjoy!

Cook’s Notes:
One of the many great things about avocados is the fact that they are really good for you. Being a healthy fat, they are high in omega 3 fatty acids which means they are perfect as a breakfast meal– packed full of protein, fiber, vitamin C, A and B-6.

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Sopa seca de Fideo y Camarones

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Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl.

The name “sopa seca de fideo” translates to “dry soup with noodles”. It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine.

Although it can be made with straight noodles, I have found if easier to make fideo with the twirled angel hair nests. It’s pretty, and easier to serve that way, one nest per individual  serving.

Serves 4

Ingredients:
2 dried ancho or pasilla chiles*
3 tablespoons olive oil
1/2 lb. dried angel hair nests or vemicelli
1/4 cup olive  oil
One medium yellow onion, chopped
2 large garlic cloves, minced
2 fresh tomatoes, peeled and chopped, or 1/2 cup crushed canned tomatoes
1/2 teaspoon cumin seeds
1 quart chicken broth
1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left intact
Kosher salt, to taste
1/4 cup chopped fresh cilantro, for garnish

For Serving:
1/2 cup sour cream
Queso Fresco
Diced avocado

Directions:
Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.

Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.

Sauté onions and garlic, until lightly browned, about 5 minutes. Stir in chiles. Add tomatoes, cumin seeds and chicken broth. Season with salt and pepper to taste.

Reduce heat to a simmer and cook angel hair nests in the broth. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes.

If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer. Remove from heat and let sit for 5 minutes before serving.

To serve, spoon soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and some avocado, if you like, and sprinkle with cilantro.

Cook’s Notes:
Vermicelli usually comes in 1 pound packages, so about 1/2 a package can be used for this recipe. If you cannot find angel hair nests at the market, you can make fideo with straight vermicelli pasta. Just break up the pasta in 3 to 4 inch long segments and cook the same way as you would the nests, browning them first in hot oil.

*Good dried chiles are soft, flexible, and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.

How Hot Is Your Chile? To assess a chile’s heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don’t touch your eyes.

The trick to a great sopa seca de fideo is the chicken broth. If you do not have the time to make your own homemade chicken stock, you can easily use bouillon, boxed broth, and canned chicken stock. While bouillon and the boxes work in a pinch, nothing beats homemade stock for this recipe. It brings a richness that can’t be had any other way. So if you try it, I strongly urge you to use homemade stock!

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Hello August

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Is it August already? Summer is flying by far too quickly. This month’s produce guide marks a full year’s worth of seasonal produce.

Grocery shopping is already a pretty time consuming task, but not knowing what to buy when you get there can be overwhelming and pricey. However, purchasing seasonal foods is a healthy and cost effective way to approach food shopping, especially during the summer months. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale. These Summer fruits and vegetables should be on your grocery list—making your weekly trip to the store easier on you and your wallet, while eating healthy on a budget.

Seasonal Fruits and Vegetables for August:

Apricots
Avocados
Basil
Bell Peppers
Beets
Blackberries
Blueberries
Boysenberries
Cantaloupe
Carrots
Chard
Cherries
Chiles
Cilantro
Corn
Eggplant
Fennel
Figs
Garlic
Grapes
Green beans
Green onions
Kiwi
Lemongrass
Limes
Mangoes
Melons
Nectarines
Okra
Onions
Peaches
Peas
Plums
Potatoes
Radishes
Raspberries
Rosemary
Scallions
Shallots
Strawberries
Summer squash
Tomatillos
Tomatoes
Watermelons
Zucchini

And this month, we are featuring the Avocado!

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Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are in season now, too.

Nutrition wise, as a super food, avocados provide nearly 20 essential nutrients, including a good source of fiber and folate, potassium, Vitamin E, B-vitamins, and folic acid.

They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

You can find detailed avocado nutrition information listed in the Nutrients Section at California Avocado, and the site includes all of the vitamins and minerals found in avocado.

Happy Hearts and Happy Eating!

Stove-top Pork Ribs

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Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..

Need we say more?

As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!

By cooking your ribs in a cooking liquid  we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!

 

Adapted From
by Michael Bednarz
shared.com
May 11, 2017

Serves 4

Ingredients:
10 pork spareribs
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup granulated white sugar
10 cloves garlic, crushed
2-3 tablespoons ground cumin
2 teaspoons granulated onion powder
1 tablespoon dried rosemary
3-4 sprigs fresh oregano
3-4 sprigs fresh thyme
2 bay leaves
1 lime, juiced
2 tablespoons red wine vinegar
1 chicken bullion cube
Kosher salt, to taste*
ground black pepper to taste
2 limes, cut into wedges, for garnish
3-4 tablespoons snipped fresh chives, for garnish

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.

When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.

Cook’s Notes:
Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.

Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.

Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

To see how this recipe was originally made, see the video from shared.com in the video below:

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Tiramisù with Strawberry Sauce

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Photo Credit: NickStellino.com, 2017

Recipe adapted from:

Nick Stellino
Cooking With Friends, 2011

Serves 8 to 10

Ingredients
For the Tiramisù:
2½ cups strong coffee, cooled
½ cup Kahlúa coffee liqueur
2 packages ladyfingers cookies
9 eggs, yolks and whites separated
1¾ cups sugar, divided
1½ pounds mascarpone cheese
1½ teaspoons vanilla extract
1 cup semisweet chocolate, finely chopped
½ cup sweet cocoa powder

For the Strawberry Sauce:
(Yields 1 Cup)
One 10-ounce package whole frozen strawberries, partially thawed
2 tablespoons crème de cassis liqueur
¼ cup sugar

Directions:
Mix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.

Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beater out.  Note: If you are concerned about using raw eggs, once you have beaten the egg yolks, cook them in a double boiler, whisking constantly until they become as thick as a custard cream. Be careful not to overcook them, or they will become scrambled eggs. After cooking the yolks, proceed with the recipe.

Add the mascarpone and beat for 2 to 3 more minutes. Set aside.

Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.

Gently fold the egg whites into the mascarpone mixture until the mixture is all the same color. Add the vanilla and chopped semisweet chocolate, and gently fold them into the mixture.

In a 9 x 17-inch glass baking dish, assemble the dessert. Layer the bottom of the dish with the soaked cookies. Top with a layer of the mascarpone-chocolate mixture. Repeat the procedure to make 1 more layer.

Using a flour sifter, cover the top of the tiramisù with a thin layer of sweet cocoa powder.

Place the tiramisù in the refrigerator and let it rest for at least 5 hours; it’s even better if refrigerated overnight.

To make the strawberry sauce, place the frozen strawberries in a food processor. Add the cassis and sugar. Pulse until pureed. Taste and adjust for sweetness of needeed. Strain through a fine-mesh strainer or cheesecloth-like strainer to remove the seeds and pour into a small serving container until the tiramisù is ready to serve.

Salmon Rillettes

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This salmon rillettes is seasoned with chives, shallots, lemon juice, butter, salt and white pepper. Serve with toasted mini French baguette slices and a glass of chilled Chardonnay, it makes for a perfect appetizer to enjoy out on the deck during quiet Summer evenings.

 

 

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Thank you so much!

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Strawberry Vanilla Jam

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Photo Credit:  www.Napidoktor.hu,  2015.

Making your own jam is a great way to use your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

Makes About Four 8-pints

Ingredients:
2 pounds of strawberries
1 vanilla bean
1 tablespoon fresh lemon juice
2 cups sugar

Directions:
Wash the strawberries and drain in a colander. Remove the stems from the strawberries and cut in half. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to a slow cooker along with the lemon juice and sugar. Stir well, cover, and cook on low for 2 hours.

Uncover the slow cooker and stir the jam. Continue cooking, uncovered, on low for an additional 2–3 hours or until the jam has thickened, stirring occasionally. Don’t worry if it is a little runny; it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.

Discard the vanilla bean and ladle the jam into four  1-cup plastic or glass containers with tight-fitting lids. Allow to cool, uncovered, then cover and refrigerate or freeze until needed. Jam will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Cook’s Notes:
Try swirling a spoonful of jam with plain Greek yogurt for breakfast or dessert.

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Thank you so much!

 

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Pancakes with Roasted Strawberries

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If you like strawberry shortcakes, then you will love this short stack of buttermilk pancakes topped with caramelized strawberries and crunchy almonds and drizzles of butter and syrup. Add bacon or breakfast sausage links for the perfect combination of sweet and savory and serve them up for a spectacular brunch.

Makes Twelve 4-inch Pancakes

Ingredients:
For the roasted strawberries:
1 pound strawberries, hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise

For the pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds

Directions:
To Roast the strawberries:Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.

To Make the pancakes:Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

Cook’s Notes:
Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven.

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Salmon Ravigote

 

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Poach delicious salmon steaks or fillets in only 15 minutes!

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Serves 4

Ingredients:
For the Sauce:
2 plum tomatoes  halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed  and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste

Directions:
To make the sauce, mix all the ingredients together in a small bowl. Set aside.

To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.

Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.

Cook’s Notes:
Alternatively,  for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to  1½ cups of water, for a different flavor profile.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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