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Recipes
Salmon Burgers with Capers and Lemon
By á-30
salmon burgers with capers and lemon
- 5 tablespoons (or more) olive oil
- 1 cup chopped shallots (about 3 large)
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 1 4-ounce jar capers, drained, chopped
- 2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
- 3 cups fresh breadcrumbs made from French bread
- 2 large eggs, beaten to blend
- 3 tablespoons chopped fresh dill
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 10 hamburger buns, split, toasted
- Mayonnaise
- Lettuce leaves
- Tomato slices
Bourbon Glazed Salmon
By á-30
1. Combine first 8 ingredients in a large zip lock bag & seal and marinate for 1 1/2 hours in the frig
- Brown Sugar, 6 tsp unpacked
- bourbon, .25 serving (3 Tablespoons)
- Soy Sauce, 2 tbsp
- Ginger, ground, 1 tbsp
- Lime Juice, 1 fl oz
- Garlic, 3 cloves, minced
- Pepper, black, 1 dash
- Pink Salmon fillets, 24 oz
- Fresh Chives, 1 tsp chopped
Deviled Eggs Bacon Cheddar
By á-30
Place eggs in a saucepan, and cover with cold water
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard
Salmon burgers with Lemon Cilantro Mayonnaise
By á-30
fresh salmon burgers with lemon cilantro mayonnaise
- Lemon Cilantro Mayonnaise:
- 1/3 cup mayonnaise
- 1 cup lightly packed cilantro leaves
- 1/4 teaspoon minced garlic
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- Patties:
- 1 1/2 pounds boneless, skinless salmon filet
- 1/3 cup fresh bread crumbs
- 2 anchovy filets mashed with 2 tablespoons water
- 1 tablespoon minced shallot
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion, sliced
- 1 1/2 tablespoons unseasoned rice vinegar
- vegetable oil for brushing on the grill rack
- 4 sesame seed buns, split
- 8 spinach leaves
The B.L.A.—Bagel with Lox and Avocado
By á-30
The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch
- 1 * 1 small ripe avocado, preferably Hass (see Note)
- 1 * 1 teaspoon fresh lemon juice, or to taste
- * Salt and freshly ground black pepper
- 2 * 2 bagels
- 2 * 2 slices or 4 thin strips of lox, or smoked salmon
- 2 * 2 thin slices of red onion
- 4 * 4 thin slices of tomato
- 1 * 1 teaspoon capers, rinsed (optional)
Ultimate Veggie Burger
By á-30
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes
- 2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
- 4 large eggs
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup chopped fresh cilantro
- 1 onion, chopped
- Grated zest of one large lemon
- 1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
- 1 cup toasted (whole-grain) bread crumbs
- 1 tablespoon extra-virgin olive oil (or clarified butter)
Spicy Peanut Hoisin Dipping Sauce
By á-30
Directions: 1) In a small sauce pan, add light stock and garlic
- Ingredients:
- 1 cup light shrimp and pork stock (from step 2 of goi cuon recipe) or water
- 5 cloves garlic, minced
- 1 tablespoon thick soy sauce
- 1 teaspoon whole soybean sauce, crushed
- 3 tablespoons of Hoisin sauce
- 4-6 tablespoons crunchy or creamy peanut butter (natural or organic)
- 2-3 teaspoons chili garlic sauce or diced chilies to taste
- 1 ounce dry roasted peanuts, chopped
Tuna Salad Sandwich
By á-30
Mix all of the ingredients
- 1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
- 1/3 cup of cottage cheese
- 2 Tablespoons of mayonaise
- 1/4 purple onion, chopped finely
- 1 celery stalk, chopped finely
- 1 Tablespoon of capers
- Juice of half of a lemon
- Pinch or two of dill
- 2 Tbsp minced fresh parsley
- 1 teaspoon of Dijon mustard
- (optional - lettuce and sliced tomatoes)
- Slices of French bread, lightly toasted
Vietnamese Caramel Shrimp
By á-30
1. Heat the sugar and water in a large pan on medium-high heat until it caramelized and turns a dark brown
- 2 tablespoons sugar
- 1/4 cup water
- 1/4 cup water
- 1 tablespoon oil
- 1 shallot (chopped)
- 2 cloves garlic (chopped)
- 1 teaspoon ginger (grated)
- 1 small chili (chopped)
- 1 pound shrimp (peeled and deviened)
- 2 tablespoons fish sauce
- pepper to taste
- 1 teaspoon sesame oil
- 1 tablespoon cilantro (chopped)
Parmesan and Gruyère Cheese Soufflé
By á-30
Prepare the molds 1. First, prepare the soufflé dishes: Brush evenly with melted butter, and if you like, sprink...
- 8 individual soufflé dishes, 2 1/2-by-1 1/2 inches high; or 1 large dish, 6-by-2 1/2 inches high
- For the molds
- 3 tablespoons butter
- 2 1/2 tablespoons flour
- For the white sauce
- 3 tablespoons butter
- 2 1/2 tablespoons flour
- 1 1/4 cups milk
- 4 cage-free, organic eggs
- 1/2 cup finely grated Gruyère cheese
- 1 cup grated Parmesan
- Salt and freshly ground pepper
- Pinch of cayenne pepper
- Freshly grated nutmeg