YumSugar

Fast & Easy Dinner: Tortilla-Crusted Cod Cakes

partysugar — Fri, 19 Sep 2008 10:30:13 -0700

Make cooking more exciting with recipes that feature everyday ingredients in creative, new ways. In this recipe crushed tortilla chips replace boring breadcrumbs as a coating for fish cakes. The cakes are seared and finished off in the oven, resulting in a crisp, crunchy exterior and flaky, soft filling. A cilantro-orange-onion salsa adds a unique freshness to the cakes. This recipe is highly adaptable: salmon or crab can replace the cod, and parsley or mint are delicious substitutes for the cilantro.

To look at the recipe, read more.

Tortilla-Crusted Cod Cakes
From Real Simple magazine

Ingredients

1 medium red onion
1 bunch fresh cilantro
4 tablespoons olive oil
1 jalapeño, seeded and finely chopped
1 1/2 pounds cod fillet
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup finely crushed tortilla chips (from 3 cups chips)
2 oranges, peeled and thinly sliced into circles

Directions

Heat oven to 350°F.
Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).
Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.
Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed.
Form 8 cod cakes. Coat each cake with the chips.
Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat.
Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.
Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

Serves 4.

NUTRITION PER SERVING: CALORIES 380(26% from fat); FAT 15g (sat 2.5g); CHOLESTEROL 120mg; CARBOHYDRATE 27g; SODIUM 1,090mg; PROTEIN 34g; FIBER 4g; SUGAR 9g

Print recipe with images | without images

Fast & Easy Dinner: Salmon Croquettes with Rémoulade

partysugar — Fri, 09 May 2008 09:32:25 -0700

Who says you can't have a fancy dinner on a Friday night after work? This light, French style dish is elegant, simple, and quick to put together. A rémoulade is a classic sauce made with mayonnaise, mustard, and capers. The tangy sauce makes a wonderful companion to the pretty salmon cakes. Serve with chilled white wine for a luxurious start to the weekend. To look at the recipe - which is from our friends at Get more recipes at MyRecipes.com - read more.

Salmon Croquettes with Remoulade
From Cooking Light

Ingredients

Rémoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce
Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)

Get more recipes at MyRecipes.com

Directions

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes.
Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
Meanwhile, combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Serves 4 (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

Nutritional Information: CALORIES 273(30% from fat); FAT 9.1g (sat 3g,mono 2.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 43mg; CALCIUM 91mg; SODIUM 743mg; FIBER 3.2g; IRON 1.1mg; CARBOHYDRATE 26.7g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Salmon Recipes

Print recipe with images | without images

Fast & Easy Dinner: Salmon-Potato Cakes

partysugar — Fri, 04 Apr 2008 09:31:51 -0700

Using store bought mashed potatoes is a great way to make super quick fish cakes. Mix the potatoes with fresh salmon, bread crumbs, and chopped herbs for a firm, tasty cake. Serve the seared cakes on a bed of salad greens tossed with honey dijon vinaigrette.

This recipe also makes a great use of leftover mashed potatoes. To see how it's made, read more.

Salmon-Potato Cakes
From Better Homes and Garden magazine

Ingredients

14 oz. fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing

Directions

Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces.
In bowl combine salmon, potatoes, bread crumbs, and dill.
Form salmon mixture in eight 3-1/2-inch cakes.
Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned.
Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Cod Cakes With Pepper Relish

partysugar — Tue, 09 Oct 2007 08:28:19 -0700

There are several ways to introduce picky eaters to the taste of fish. Choosing a mild, non-fishy fish is one option, while mixing the fish into a tasty potato cake is another. For tonight's main dish, cod is combined with mashed potatoes, dill, and spices to make a delicious cake that is far from fishy. The end result is a meal that is crisp, light, and flavorful. Throw a quick pickled pepper relish on top and these fish cakes are a chic midweek dinner. Want to know how it's done? Look at the recipe, just read more

Cod Cakes With Pepper Relish
From Rachael Ray

1 1/2 pounds cod fillets
1 lemon
Salt
1 to 1 1/4 pounds waxy potatoes, such as Yukon Gold, peeled and cut into chunks
6 tablespoons extra-virgin olive oil, plus more if needed
3 to 4 tablespoons finely chopped fresh dill
1/8 to 1/4 teaspoon cayenne pepper
Freshly ground black pepper
3 garlic cloves, minced
1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced
1 small bell pepper
6 Peppadew Piquanté Peppers (jarred sweet pickled peppers)
4 jarred pepperoncini hot peppers
2 tablespoons finely chopped flat-leaf parsley

Rinse and pat the fish dry.
Grate about 2 teaspoons of zest from the lemon and set aside, then cut the lemon in half. Squeeze the juice from half of the lemon over the fish and sprinkle the fish with salt. Cut the remaining lemon half into wedges and reserve.
Fill a medium saucepan three-quarters full with water, season with salt and bring to a boil. Add the potatoes and cook until tender, 10 to 12 minutes.
Meanwhile, place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil, then add the cod. Cook the fish, breaking it up into small pieces with a spatula. When the fish is cooked through and the liquids have evaporated, about 6 minutes, transfer to a large bowl and let cool. Rinse and dry the skillet.
Drain the potatoes well and transfer to the bowl with the fish. Using a potato masher or a fork, mash the fish and potatoes together until a thick mixture forms. Add the dill, cayenne, salt and black pepper to taste and the reserved lemon zest and stir until combined. Form into 8 thick 3-inch-wide patties.
Heat 2 tablespoons of the oil, in a small nonstick skillet over medium- high heat. When the olive oil ripples, add the garlic and the Cubanelle and bell peppers and fry for 5 minutes.
Heat the remaining 2 tablespoons of oil, in the same skillet you cooked the fish in. When the oil ripples, add 4 of the fish cakes and cook until deeply golden all over, 3 to 4 minutes on each side. Repeat with the remaining fish cakes, using more olive oil if needed.
Add the sweet pickled and hot peppers and the parsley to the fried peppers and garlic. Season the relish to taste with salt and pepper and remove from the heat.
Serve the cod cakes, 2 per person, with mounds of the pepper relish on top and the lemon wedges on the side to squeeze over the cod cakes. If desired, serve with greens.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Fish Cakes

YumSugar — Mon, 06 Aug 2007 06:05:32 -0700

If there's any fish leftover from last night's bbq, then you're in for a treat tonight. Although these fish cakes are typically made with the mellower cod, they'll taste just as great with saffron sea bass. You can even alter the flavoring to suit your liking. For a quick and easy delicious meal, one that will be great in your repertoire, read more

Fish Cakes
From Jane Kirby in Real Simple May 2002

1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoons olive oil

Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of wax paper.
Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with chipotle cream.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 473(1% from fat); FAT 28g (sat 4g); PROTEIN 43mg; CHOLESTEROL 157mg; CALCIUM 58mg; SODIUM 671mg; FIBER 2g; CARBOHYDRATE 11g; IRON 2mg

Print recipe with images | without images

Image Source

Crab Cakes Are an All-American, Unexpected Appetizer

partysugar — Fri, 03 Jul 2009 09:00:25 -0700

Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.

While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.

They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.

Summer Afternoons Well Spent at Sam's Chowder House

YumSugar — Wed, 20 May 2009 05:50:53 -0700

I've admitted a number of times that the Summer sun has brought on an intense craving for shore-style seafood. So when I was invited to enjoy a meal at Sam's Chowder House, I couldn't turn it down: nestled on a quiet corner of the California coast in Half Moon Bay, Sam's has long been one of my favorite seafood restaurants - not only for the view, but also for the fresh fish. Can't make it there just yet? Get a glimpse of the mouthwatering dishes and the jawdropping ocean views when you read on.

View Slideshow ›

Happy Hour: Josh Wesson on Pairing Food and Wine

partysugar — Wed, 17 Jun 2009 14:00:16 -0700

Despite the long lines and hungry event goers, there was one thing the organizers of the Great American Food and Music Festival did right: they invited Josh Wesson to give a special wine seminar. Wesson is a highly regarded wine professional. He's won countless awards and cofounded New York's acclaimed Best Cellars. I was lucky enough to attend Wesson's seminar, Fast Food/Faster Wine! In it he discussed the foundations for pairing food and wine. To learn what he had to say, read more.

Look for similarities. An obvious pairing is a dessert with a dessert wine. Just make sure the dessert (cake, cookie, pie, etc.) is sweeter than the wine.
Balance sweet and sour. When a dish is highly acidic, look for a sweet wine. If the pairing works, the food will taste less acidic and the wine will taste less sweet.
Think about the dominant taste. Do you want the strongest flavor to be the food or the wine?
Look for ways for the food and wine to complement each other. When a fish tastes oily, it's often served with fresh lemon because the acidity mutes the fishy flavor. This same effect can be achieved with an acidic white wine.
Consider the smell of the wine. Without a sense of smell, the wine is tasteless.
Drink a lot of wine. Don't be afraid to try new wines and different pairings.
The final point that Wesson stressed was that drinking and pairing wine is subjective. If it doesn't appeal to your palate, don't drink it.

Do you enjoy pairing wine with food? What are your go-to matches?

View 10 Photos ›

Would You Eat Fried Mealworms?

partysugar — Tue, 09 Dec 2008 05:30:29 -0800

A couple of weekends ago, I attended a deep-fry party at my favorite bar in San Francisco, 15 Romolo. The fiesta was celebrating the inauguration of their new deep fryer and everyone was asked to bring an ingredient to fry. There was a delicious assortment of crispy goodness including Snickers, game hens, cheesecake, bacon (my contribution!), arancini, and crab cakes.There was also a selection of more outlandish items like fried durian, oranges, squab, and mealworms. Typically used for fishing bait, mealworms are the larvae of a beetle. They are perfectly OK to consume, so being an adventurous eater, I popped a few in my mouth. They tasted earthy, with a chewy texture similar to calamari. If you had been attending the party, do you think you could have stomached them?

Off to Market: Cake Stand

partysugar — Fri, 07 Mar 2008 03:01:31 -0800

YumSugar recently mentioned that she wants to start collecting cake stands. Since her birthday is next week, I thought it would be a wonderful idea to get her a cake stand to begin her collection. Can you help me find her a cool cake stand? Look for interesting and colorful cake stands that would be excellent for displaying her baked goods. Save the stands in the Yum Market on TeamSugar with the keyword tag, Cake Stand. I can't wait to see your discoveries!

To learn more about the bookmarking feature of TeamSugar please read geeksugar's explanation.

To see where I like to shop for all my entertaining needs, read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market