Wednesday, December 15, 2010
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.
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.
Thursday, October 14, 2010
We have a terrific cookbook out, Best New England Recipes
, which covers 75 years of recipes from Yankee Magazine
. While going through our archives, from 1979, I came upon this fool-proof advice for "perfect" lobsters, from Bertha Nunan.
According to Bertha, the wife of a lobsterman, "The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don't put them in boiling water, and don't drown them in too much water. Boiling them in a lot of water just boils their flavor out, and too much water waterlogs them.
1. I put in two inches of water, whether I'm cooking two lobsters or 14.
2. I take a salt container, and with the spout open, I pour it three times around the pot; then, plop! at the end [about three teaspoons].
3. When the water is boiling, put in the lobsters, put the lid on, and steam them for 20 minutes. Not a minute less or a minute more....
4. When they're done, draw up your butter and serve the lobster with a dish of vinegar as well.
5. Now the next step is what a lot of people, and practically all restaurants, ignore:
I always put in fresh salted water for every batch of lobsters.
" (Emphasis added).
Annie 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.
Monday, August 9, 2010
You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.
2 tablespoons madras curry powder
1/4 cup rice flour
4 pieces butterfish or other fatty white fish
3 shallots minced
1/2 cup mixed olives, pitted, minced
1 large tomato, 1/4-inch dice
Juice of 1 orange
2 tablespoons chopped cilantro
Sea salt and freshly ground pepper
Canola oil for cooking
On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.