Gone Fishin Friday - Salmon Cakes

Today is the 20th Anniversary of my mother Ruth M. Dunwell's passing.  I have many memories of her making Salmon Cakes for dinner.  I loved to have a salad with Italian Dressing  served right on the same plate as I enjoy the taste of the dressing running into the Salmon Cake. 


Salmon Cakes:

• 1 small onion, finely chopped
•  3 teaspoons extra-virgin olive oil, divided
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1/2 teas. soul seasoning (Sold at Dollar General)
• 1 3/4 cups breadcrumbs
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs, soul seasoning, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes

Fiona's Amazing Story

Make a difference: As per Youtube's eldad75, " I really hope many people would watch it, share it, and join us in this nonstop effort. Rescues like this one cost a lot of money, so please help us by making a small donation. Our website: http://www.hopeforpaws.org - Thanks!!!"

Gone Fishin Friday ~ Oysters Rockefeller

How This Delectable Dish Got Its Name

1850 - Antoine Alciatore, the original owner of Antoine's Restaurant in New Orleans, Louisiana, made a specialty dish of snails called "snails Bourgignon" which was very popular. The restaurant, located on Rue St. Louis in the New Orleans French Quarter, was opened in 1840, and Antoine's is the country's oldest family-run restaurant. font>
According to Antoine Restaurant's web site:

In 1874, Antoine being in ill-heath, took leave of his family, with the management of the restaurant in his wife's hands. He felt he had not much longer to live and wished to die and be buried in his birthplace in France. He told his wife he did not want her to watch him deteriorate and said as he left; "As I take boat for Marseilles, we will not meet again on earth." He died within the year. 

1899 - When Jules Alciatore took over the business, the taste for snails had subsided, and also there was a shortage of French snails. He wanted to use a local product in order to avoid any difficulty in  procuring it. He choose oysters and adapted the snail recipe in 1899 to use the gulf oysters.
Jules Alciatore is known as a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, it is said that a customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!"
The dish was given the name Rockefeller because the green was the color of greenbacks and the whole dish was so rich that he wanted a name that would signify the "richest in the world." The first name to come to his mind was John D. Rockefeller (1839-1937), a name once connoted the absolute pinnacle of wealth and position. No other American dish has received so much praise and attention as Oysters Rockefeller.
The original recipe is a closely-guarded Antoine's secret, though it has been imitated, adapted, and evolved in a host of ways. The original oysters Rockefeller is said to have been made with watercress, not spinach. Jules Alciatore exacted a  promise on his deathbed that the exact proportions be kept a secret forever.

OYSTERS ROCKEFELLER:
INGREDIENTS

4 Dozen Raw Oysters	4 Large Cloves of Garlic (minced)
3 Packages chopped frozen spinach	2 Ounces of Pernod or Absinthe
3 Bunches of Green Onions (chopped)	2 Heaping tsp. Anise seed
2 Bunches Flat Parsley (chopped)	3 Tbs. Dark Worchestershire Sauce
4 Ribs Celery (fine dice)	3 Tbs. White Worchestershire Sauce
2 Ounce can Anchovies (mashed to paste)	1 1-2 Cups of bread crumbs
1/2 Pound of butter	1/2 Cup Parmesan Cheese (grated)
Salt, Red & Black Pepper to taste

INSTRUCTIONS

Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20 minutes in a 350 oven.

Happy Fifth Birthday To My Granddaughter Maggie!

My youngest granddaughter Maggie turned five on March 16, 2012.  Her parents held a lovely party on March 17th at their home in Schuylkill County, PA.  The party was attended by family and friends and everyone had a wonderful time. 

Gone Fishin Friday: Panko Encrusted Tilapia

Panko Encrusted Tilapia

1/2 tbsp. olive oil
2 Tilapia fillets, rinsed and patted dry
1/2 cup unsalted butter, melted
1/4 tsp. garlic powder
2 tbsp. freshly squeezed lemon juice
1 cup unseasoned Panko breadcrumbs
1 1/2 tsp. dry mustard
1 1/2 tsp. ground black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
optional: thinly sliced lemons for garnish

Directions

Preheat oven to 375 degrees.

In a medium-sized shallow dish, combine melted butter, garlic powder and freshly squeezed lemon juice. Set aside.

In another medium-sized shallow dish, combine Panko breadcrumbs and the rest of the dry seasonings. Mix well.

Gently coat each filet with the butter mixture and then with the Panko mixture, taking care to coat with as much Panko coating as possible.

Heat 1/2 tbsp. olive oil over high heat in a non-stick, oven-safe skillet. Once oil and pan are hot, add the Panko-coated fillets. Pour the remaining lemon-butter mixture over and around the fish and carefully pat as much of the remaining Panko coating on the fish as possible. Throw in a few thinly sliced lemons to brown as well (if you wish, for garnish and added lemon flavor). Heat on high until the bottom side turns golden brown and the butter starts to brown, about 2-4 minutes. Careful not to burn the butter or the fish.

Once the bottom side is golden brown, carefully flip the fillets over and place the skillet into the oven. Bake until the fish breaks apart easily with the twist of a fork, about 10-12 minutes, depending on the size of the fillets. Careful not to overcook at this point.

Remove from the oven and serve immediately. Garnish with a slice of lemon and tartar sauce, if you’d like. I do.

Enjoy!

Cheddar Crab & Shrimp Casserole

Today is National Crab Meat Day!   So you guessed it today's Gone Fishin Friday featured recipe will contain crab meat. 

Cheddar Crab & Shrimp Casserole

Ingredients:

• 4 oz grated Cheddar cheese
• 1 tbsp garlic
• 1/4 lb butter
• 1/2 cup flour
• 1 cup milk
• 1 lb lump crab meat
• 1 cup whipping cream
• 1/2 tsp each of red, white &  black pepper
• 2 tbsp parsley
• 1 tsp salt
• 4 oz chopped boiled shrimp
• 2 tsp dried thyme

Instructions:

1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened. Cook this roux over low heat, stirring often for 10 minutes.
3. Be sure not to brown your roux, it should be a white roux.
4. Add cheese, whipping cream, milk, parsley and seasonings.
5. Cook until cheese is melted and sauce thickens.
6. Fold in lump crab meat, and shrimp and cook another 5 minutes.
7. Transfer to (spray with Pam) casserole dish.
8. Brown in oven and serve.

Bon Appetit!

A great addition to this meal for the cheddar cheese lovers is this, recipe: Cheddar Bay Biscuits 

If you don't feel like cooking and can take a trip to Schuylkill County, PA....

A great place about 12 miles north of me that has great seafood dishes: The Oak Hill Inn    

From Allentown & Lehigh Valley:

78/22 West ; Merge onto Rt. 61 North (By Cabela’s) for 12 miles; we will be located on your left.  We ate there last Good Friday with my cousin Paula. I had the Crab Imperial and it was wonderful!

Reservations are highly recommended:  570-366-3881 or oakhillinn@gmail.com

My Friend Tucker Mendoza and WEEPS

This is a video made by my friend Tucker Mendoza.  He lives in New Orleans, Louisiana.   He has been fighting to have the BP Oil Spill cleaned up since day one, and has even been shot because of his efforts.  Check it out; it tells the true story: 















 https://www.facebook.com/pages/WEEPS/171752129620402

 https://www.facebook.com/pages/WEEPS-Residential-and-Commercial-Products/236039469829991

Americans Against Big Oil Ripoffs...

 Educate yourself about the Keystone Pipeline.  Many think it will help bring down the price of fossil fuel/gasoline...but that isn't the truth...go to this link and read the truth.  Stop being a fool for the lying 1%!
 http://stopbigoilripoffs.com/stop-the-keystone-xl-pipeline/


Tweet your representative:  http://www.keystonexl.org/export/?utm_source=fb&utm_medium=ad&utm_campaign=export

Check out the Green Party, we need to start somewhere to stop their insanity! http://www.gp.org/index.php

Local Fight Against Tyranny - We Shall Overcome?

Dr. Martin Luther King "We Shall Overcome"

Welcome to the new America! I previously posted that last Monday the U.S. Legislature passed the bill HR 347, seriously infringing on the 1st Amendment. HR 347 will empower federal agents to arrest and bring felony criminal charges against citizens engaged in political protests anywhere in the USA. GOP Governors have taken away the power of our working class by stripping the power of the unions. Tomorrow is the 47th anniversary of the "Bloody Sunday" (U2 song) march of

March 7,1965 Selma March/Bloody Sunday

Selma, Alabama when over 600 Americans marched for civil rights and were beat down by police with billy clubs and tear gas. Three weeks later Martin Luther king led over 3000 more, and by the time they reached the Capital they were 25,000 strong. However the new bill HR347 would turn Dr. Martin Luther King into a Felon for the God given right to demonstrate using the U.S. Constitution as a document giving him the right to assemble and use free speech. This Lopatcong, NJ dispute over this asphalt plant is just one local nail in the coffin of us, the 99%. We are heading for a police state governed by the money men. I used to laugh at the paranoid ramblings of the Alex Jones videos on Youtube. Not so sure they are paranoid ramblings any more. The Campaign Finance Law of 2010 gives Big Corp and the 1% power to pick their puppet and the $$$ to back the campaign right into the Oval Office. Good Luck Lopat. Grassroots citizens need to stop this insanity while they still can. I sure hope it isn't too late to Stop Corporate Personhood!


"Advocates of capitalism are very apt to appeal to the sacred principles of liberty, which are embodied in one maxim: The fortunate must not be restrained in the exercise of tyranny over the unfortunate." Bertrand Russell

Asphalt Plant Fire

One Of My Favorite Weekly Shows; CBS News, Sunday Morning with Charles Osgood

One of my most favorite weekly shows is Sunday Morning with Charles Osgood.  It airs every Sunday morning (In my area 9AM CBS).  This past Sunday's show was exceptionally interesting. http://www.cbsnews.com/sections/sunday/main3445.shtml

Learn about the 40s movie star who created WiFi way back then!

Discover the Engineering Symmetry of the Oreo Cookie.

Another of my favorites on this past Sunday's show was Let us praise 1962.  I particularly like Bill Flanagan's comment about the day the Supreme Court of the USA took prayer out of public schools. I couldn't have said it better!

Check out Sunday Morning with Charles Osgood, you will enjoy it and be more informed!

Coquilles St. Jacques

 The first time that I had the absolute pleasure of indulging my tastes buds with this delectable French dish was at the former Harmony Manor in Harmony, New Jersey.  My dear friend the late Charlotte Barnhill treated me to lunch there many years ago.  

The waiter recommended it and we both enjoyed this rich and delightful dish of scallops in a new and wonderful way! 

The Legend Of Coquilles St. Jacques

 Saint James was the brother of John, and one of the 12 Apostles.

The scallop shell was the symbol of the crusaders of the Order of Saint James. (Santiago in Spanish and St. Jacques in French).

Supposedly his intervention saved the life of a drowning knight. The knight emerged from the sea covered with scallops shells.   

Scallops were named Coquilles St. Jacques in St. James honor, as was the dish.  Coquilles St. Jacques means 'shells of St. James'.

 Coquilles St. Jacques

1 1/2 Cups Dry white wine
1 *Bouquet garni
2 Pounds Scallops -- washed and drained
Salt

1/2 Pound Fresh mushrooms 

 6 Shallots or -- finely chopped
1 Small Onion -- finely chopped
2 Tablespoons Butter
2 Tablespoons Water
1 Tablespoon Parsley -- finely chopped
1 Teaspoon Lemon juice
1/4 Cup Butter
1/4 Cup Flour
2 Egg yolks
1/4 Cup Heavy cream
Bread crumbs
Butter 
 
Directions:
Bring to a boil 1 1/2 cups dry white wine with a bouquet garni.* Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal. Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender. Drain them, reserving the broth, and cut them into fine pieces.

Clean and chop 1/2 pound fresh mushrooms. Put them in a saucepan with the shallots or onion, 2 Tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.

Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir the roux until it is well blended. Add gradually the combined hot broths from the scallops and the mushrooms and cook the sauce, stirring constantly, until it is thickened and smooth. Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the hot sauce. Correct the seasoning and stir in the scallops, shallots, and mushrooms. Fill scallop shells or ramekins with the mixture, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a hot oven (400F) or under the broiler