Salmon Burgers
By Annie Copps

Wednesday, December 15, 2010
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salmon burger

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
tartar sauce (or ranch dressing)

Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.

Shrimp Filled Money Bags By Annie Copps

Thursday, December 2, 2010
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shrimp dumplings

Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about a delicious take on Asian dumplings.

This is one of those recipes, that if you are making 20, you might as well make 200 and freeze the balance. They are bite-sized appetizers that are packed with gobs of Asian flavors, they are crunchy and fun—real crowd pleasers. They look exotic and fancy, but in fact, they are rather easy.

In the bowl of a food processor, add a pound of shrimp—I use shrimp in this recipe, but feel free to substitute with an equal amount of scallops, lobster meat, ground pork, or chicken whatever you like. Add fresh ginger, garlic, soy sauce, scallions, cilantro, and water chestnuts and pulse until combined—not too smooth, I prefer them to have a little texture.

Lay out squares of phyllo dough and spoon the mixture into the middle of each square. Then pull edges of phyllo to center and twist to seal. Brush with oil and bake about 15 minutes. Serve hot with a soy based dipping sauce and YOU are a super star.

Yield: 40 pieces
Prep time: 1 hour
Total time: 1 ½ hours

1 pound shrimp, uncooked, shelled, and deveined
2 tablespoons roughly chopped fresh ginger
2 garlic cloves, roughly chopped
1 tablespoon soy sauce
1 tablespoon cornstarch
3 scallions, finely chopped
2 tablespoons chopped fresh cilantro
8 water chestnuts, rinsed and finely chopped
20 sheets phyllo dough
1/4 cup vegetable oil
3 dozen fresh chives, blanched, at least 4 inches long

In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.

Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each "moneybag" with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.

Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece.

Serve hot, with dipping sauce.

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Spicy Crab Dip By Ming Tsai

Monday, November 15, 2010
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prepared harvard beets

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

1/2 cup crème fraiche
1 tablespoon sambal
1 tablespoon honey
Juice of 1 lemon
2 tablespoons chopped chives
1 pint fresh, picked crab (peekytoe works well)
1 large jicama, peeled and sliced into 1/4-inch planks, 1x4 inch
Kosher salt and freshly ground black pepper to taste

In the chilled bowl, combine everything except jicama, season with kosher salt and freshly ground black pepper to taste and mix well. Serve in bowl and surround with jicama planks.

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