Breakfast Sausage Patties#2

1-lbs ground pork
2/5-tbsp salt (little less than 1/2 T)
7/40 -tsp white pepper (little less than 1/5t)
7/20-tsp ground sage ( 1/2 > x > 1/3 t)
1/4 -tsp ground thyme
1/4 -tsp nutmeg
1/4 -tsp ground ginger
1/20 -tsp red chili peppers flakes
1/20 -cup cold water

Combine all ingredients, mix well & shape into thin patties

 

From: http://thespicysausage.com/recipes/breakfastsausage2.htm

 

Salmon Fish Cakes

JAMIE'S TOP TIP

• Pan-frying is all about carefully controlling the heat under the pan. In this case, even though the potatoes and salmon are cooked, the egg that binds everything together has to be cooked through. Make sure the heat is high enough so there is a nice, even sizzle but low enough so the cakes brown evenly and don’t burn – they should take a full 4 minutes or so to brown on each side.
• The potato and egg act as a binder in this recipe so you can add just about anything instead of the salmon; from cooked veggies like leek and mushrooms, shredded cooked chicken or any leftover grilled fish you might have.
• If you use pantry staples like canned salmon this recipe is a fantastic quick dinner made with ingredients that are always on hand.
• This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches (without flouring the cakes) for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

servings: 4

 

¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water
freshly ground black pepper, to taste
10 ounces Yukon Gold, russet or other mealy potatoes
1 pound salmon fillets, skin on, scaled and bones removed or 2 x 3¾ -ounce cans good-quality salmon
2 tablespoons olive oil
a small bunch of fresh Italian parsley
1 tablespoon all-purpose flour, plus extra for dusting
1 large egg
2 lemons

METHOD

• Bring a large pan of salted water to a boil.
• Peel your potatoes and chop them into even-sized chunks. If using fresh salmon, rub the fillets all over with olive oil and a small pinch of the salt and pepper. Add the potatoes to the pan and bring back to a boil. Put the fish into a colander, covered with aluminum foil, and place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes and fish are both cooked. Remove the fish from the colander and put on one side. If using canned salmon, drain and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
• Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the potato around the sides of the pan to help it cool down quickly. Remove any skin from the fish. When the potato is completely cool, put it into a bowl and flake the fish into it with 1 tablespoon of flour (if you’re using canned salmon, simply drain then add it to the potatoes). Add the egg and chopped parsley with the remaining salt and pepper. Zest one lemon, then add to the fish mixture and mix it all up well.

To make your fish cakes

• Dust your work surface with flour. Divide your fish cake mixture into 4. Lightly shape and pat into patties about ¾-inch thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour, and place your fish cakes on top.
• If you’re going to freeze them at this point, wrap them in plastic wrap and put them into the freezer. Otherwise simply pop them into the refrigerator for an hour before cooking – this will allow them to firm up slightly.

To cook and serve your fish cakes

• Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over.

Kale and Apple Salad

Yield: 6 servings

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Directions

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-apple-salad-recipe.html?oc=linkback

Black Bean Brownies

Servings: 16

INGREDIENTS:

1 (15.5 ounce) can black beans, rinsed and drained 3 eggs 3 tablespoons vegetable oil 1/4 cup cocoa powder

1 pinch salt 1 teaspoon vanilla extract 3/4 cup white sugar 1 teaspoon instant coffee (optional) 1/2 cup milk chocolate chips (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.	Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.	Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Note: Add 1 t baking powder to give it more cake like texture Add nuts

Awesome Slow Cooker Pot Roast

Servings: 12

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix

1 1/4 cups water 5 1/2 pounds pot roast

DIRECTIONS:

1.	In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2.	Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. From: http://allrecipes.com/recipe/awesome-slow-cooker-pot-roast/

Tartar sauce

Ingredients

    1 cup mayonnaise
    1 tablespoon sweet pickle relish
    1 tablespoon minced onion

    2 tablespoons lemon juice (optional)
    salt and pepper to taste 

 

Original recipe yields 1 cup
 

Directions

    In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Pan Fried Fish

Yield: 2 servings
 

Ingredients
1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Directions

Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.