Tuesday, April 23, 2019

Cod Cake Sliders with Healthy Solutions Herb Crusted Tilapia Seasoning

I did it again, entered another contest.
Cod Cake Sliders with Healthy Solutions Herb Crusted Tilapia Seasoning

Healthy Solutions along with Red Arrow Diner are co-sponsoring this contest. 

I love the seasonings from Healthy Solutions anyway.  They have a lot of great combinations, and they're all salt free.  So if you're watching your salt intake or, are like me, who cooks with very little salt, these are perfect for you.  I've used several of their seasoning mixes in various recipes over the years.
I've also experimented with them.  A lot.

When I saw that they were having another recipe challenge, or contest,  I jumped on the bandwagon and started trying to come up with a great new recipe.

A few years back I placed third in their contest, and was not just pleasantly shocked but I loved the recipe I came up with.  And I've made the Potstickers several times since. 

However, this year the contest asked for recipes that could be served in a Diner. 

I got my thinking cap on, then turned it around a few times, tried a few recipes out, didn't really care for some of them, and in fact one became an instant offering to the Kitchen Goddess.

Luckily she didn't throw it back.

So I started thinking about typical Diner fare.  You have your burgers, your open faced Sandwiches, cold sandwiches, hot sandwiches and if you're lucky, fish and chips.

One item I've been seeing lately on diner menus are sliders, all kinds of sliders.   And that's when the 'I GOT IT' moment hit.

How about some Cod Cake Sliders?
Cod Cakes made with Healthy Solutions Herb Crusted Tilapia Seasoning
I made some rolls so I could really taste them.  You don't have to make your own, just go ahead and buy some. I was too lazy to drive to the store to buy some. 
And the assembly...  A little lettuce on top of the remoulade smeared roll
Cod Cakes made with Healthy Solutions Herb Crusted Tilapia Seasoning
And the crowning glory of a perfectly browned Cod Cake.  You can even see a little sizzle going on there.
Cod Cakes made with Healthy Solutions Herb Crusted Tilapia Seasoning
Look at that that beauty, just waiting...
 I had to taste it, and it was wonderful.  Rich, flavorful, and perfection in my mouth.
   I also made the Remoulade sauce to top these beauties.  I really don't like the taste of commercial tartar sauce, but you're welcome to use your own.  

I could totally see these on a diner menu or on my table again, and again and again.  
 


Cod Cake Sliders made with Healthy Solutions Herb Crusted Tilapia Seasoning

Yield: 4 servings
Author:
prep time: 10 Mcook time: 5 Mtotal time: 15 M
These sliders taste great and are quick and easy to make.

ingredients:

Cod Cakes
  • 1 lb. Cod, de-boned and minced
  • 1 egg
  • 1/4- 1/2 cup flour
  • 2 teaspoons Healthy Solutions Herb Crusted Tilapia Seasoning
  • Ghee and Olive Oil for frying
Remoulade Sauce
  • 1 cup good mayonnaise
  • 1 teaspoon chopped capers
  • 2 tablespoons finely minced sweet gherkins or Bread and Butter Pickles
  • 2 + teaspoons Sump'in Hot Hot Sauce or more to taste ( you can use your favorite hot sauce here)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Spicy Brown Mustard
  • 1 teaspoon Cilantro paste

instructions:

How to cook Cod Cake Sliders made with Healthy Solutions Herb Crusted Tilapia Seasoning

Cod Cakes
  1. Remove any and all bones.  Chop or mince the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, leaving some small chunks.  This adds a nice note to the fish cakes.
  2. Mix together the chopped fish, seasonings, egg and flour. Place in fridge to set up for at least an hour. 
  3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.
  4. NOTE: Use only 1/4 cup flour if using fresh fish, but you can increase the flour to 1/2 cup of using frozen fish.
Remoulade
  1. Mix the Remoulade ingredients together and place in fridge to allow the ingredients to mellow out and get acquainted.
Assemble the Sliders
  1. Butter the slider rolls, and brown them in a hot pan.  Place a spoonful of Remoulade on each browned and buttered side of the roll.  Place a lettuce leaf on the bottom and then put the hot cod cake on top of the lettuce.  Place the other half of the buttered and browned roll on top and serve. 
Created using The Recipes Generator

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Saturday, April 20, 2019

Aspargessuppe (Danish-style asparagus soup) for #Soupsaturdayswappers

It's April already, can you believe it?
Yeah, me neither, and it's also time for our Soup Saturday Swappers.
 
Camilla of Culinary Adventures with Camilla is our hostess this month and she suggested a theme of Soups made with Spring Produce.

And I know it's kinda cliche, but I picked Asparagus for my soup.
Asparagus Soup

It's plentiful at this time of the year, and it tastes great.  

When I can find it on sale, for a reasonable price we tend to eat it as often as we can.
I like the big meaty stems, not the thin grass-like ones, I just think they taste better.  
And...
I wanted to make another Danish Soup.
We Danes love  our Asparagus, we use it everywhere we can think of it, almost. 

With the exception of desserts. 
At least I haven't found a recipe using Asparagus in a dessert yet.   It could happen.

When I lived in Denmark I found out that white Asparagus is prized above the green.  My cousin's wife would go out to her Asparagus bed, and carefully heap more mulch and dirt around the sprouting Asparagus to keep it nice and white.  It also had the benefit of growing lovely fat little spears.
When I was growing it, I couldn't be bothered, and would go out to the Asparagus bed and watch them as they grew, and hurry up and harvest enough for a meal, several times a week.  I miss my fresh Asparagus bed. sigh.

Enough with the memories.
This soup is so good, and fairly quick to make and best of all, makes use of those ends that you usually discard. 

I have to admit to not only using my immersion blender to blend the soup, but I also did strain the soup to make it super silky and smooth.
Cooking the stems
Very important to temper the egg yolks, otherwise they make a bit of a nasty surprise in the soup.  I learned that the hard way with another soup. 
Asparagus Soup
 With just a drizzle of creme fraiche, not included in the original recipe, but not a bad idea either. You could also just use the cream as written.
Asparagus Soup
 Just for fun, I added a little freshly ground pepper to the top.  Can't say it added that much flavor, but it looked good.




Aspargessuppe (Danish-style asparagus soup)

Yield: 2 Servings
Author:
prep time: 5 Mcook time: 30 Mtotal time: 35 M
This light, bright soup can be served year round, using either fresh or canned Asparagus.

ingredients:

  • 1 lbs fresh asparagus (peel the tough ends if you like, reserving the peels)
  • 3-4 cups. Chicken Stock (you can also use Vegetable stock so long as it's not too strongly flavored)
  • 1 oz. butter, softened
  • 3 tbsp. flour
  • 2 egg yolks
  • 1 tbsp. cream (you can also use milk)
  • salt and white pepper to taste

instructions:

  1. Rinse asparagus and cut into bite-sized pieces. If you are using a bunch of asparagus, separate the tips from the stalks and reserve the tips. Put the asparagus stalks in a pot with the stock and cook until the asparagus is soft, about 10-15 minutes (if you have tips, add them for the last 5 minutes). 
  2. Remove the asparagus pieces from the broth and set them aside. Cream the butter and the flour together. Whisk the butter and flour into the hot stock and boil for 5 minutes.  This 'cooks' the flour, and you don't taste the raw flour. 
  3. In a separate bowl, beat the egg yolks with the cream or milk. Whisk in a little hot stock, this tempers it and prevents the egg yolks from cooking and getting stringy. Reduce the heat under the soup and return the egg-broth mixture to the pot, stirring constantly. It's important not to boil the soup now, or the yolk will curdle.
  4. Return the asparagus pieces to the soup and gently reheat. Season with salt and pepper
NOTE:  I like to peel the tough ends of the Asparagus stocks, and simmer the peelings in with the stock for a few minutes, then strain them out and discard the peel.  You can also simmer the peeled stalks in the broth and puree them before adding the asparagus tips.  I also elected to strain the soup, because I wanted it nice and silky and smooth.
Created using The Recipes Generator

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Friday, April 19, 2019

Fiskefrikadeller med Karry (Fish Cakes with Curry) for #Fishfridayfoodies)

WOW! another month has literally flown right by and it's time for Fish Friday Foodies again.  This month our hostess is Sue of Palatable Pastime and the theme this month is Fish for Good Friday. 
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)

I've actually had a packet of cod pieces in my freezer and had been wanting to make some fish cakes from them.  I got inspired by a recipe at Piskeriset på eventyr  and then put my own spin on it as well.
I went to my Danish roots on this, cause I could and let's face it, Danes have a lot of great fish recipes.  My sister tells me they had these a lot in Denmark when she was younger, as you could go and purchase packets of fish parts relatively inexpensively.  I don't know if they still do that, but...

I didn't want to put curry into the fish cakes, but instead wanted to serve them with a curry sauce on top.  Curry sauces are quite popular in Denmark, and curry is added to a lot of recipes.  One of my favorites is this one, Karry Sild. 

 Finely chopped or minced cod.
cooking away
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
Had to do a close up
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
So good.


This recipe is great, and just different enough that maybe you can feed this to the non-seafood lovers in your house.  

Fish Cakes with Curry  (Fiskefrikadeller med Karry)

Yield: 2-4 Servings
Author:
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Fiskefrikadeller or Fish Cakes are very common in Denmark.

ingredients:

  • 3/4 to 1 lb. firm white fish (I used Cod)
  • 1 egg
  • 1-/2 cup flour
  • Salt and white pepper to taste
Sauce
  • 1-2 tsp. Curry Powder
  • salt
  • 1 tablespoon flour mixed with 1 tablespoon butter
  • 1/2 cup milk
  • Ghee and Olive Oil for frying

instructions:

  1. Chop the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, and remove any and all bones first.
  2. Mix together the chopped fish, seasonings, egg and flour.  Place in fridge to set up for at least an hour. 
  3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.  Serve with a dollop or more of the curry sauce on top and a salad for a complete meal. 
Created using The Recipes Generator

Fish Friday Foodies

Fish for Good Friday

Hosted by Sue Lau
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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