Wild Card 2019 - Countdown to 2020

HAPPY NEW YEAR !

It's time to end the retrospective.   2019 is now the past and it's time to look towards the future.

2020 is here.

 I had a hard time picking out My Wild Card for the year past.  I have to say that this sandwich did it for us.  I'm not too sure just how many times I've made them now.  But they're always well received.
As in our new favorite sandwich,  these Schlotzky Style Sandwiches are sooo good.  

You can check out the full recipe and how to make them here,   Schlotzky Style Sourdough Sandwiches.  


 I'd like to say Thank You to Sarah of Fantastical Sharing for giving me an excuse to look back at 2019  and picking out what I thought was the best of the year.


 

I had several things I made last year, lots of cakes, for the American Legion Cake Raffle, every other week in fact. But I don't want to bore you with them. 

This past year was also notable in that a dear friend passed away, she was in many respects a mentor to me, a true Wise Woman. Harriett Beach was a force of nature, a wonderful cook, an amazing storyteller, a talented potter and will be missed by many.  I wrote a little bit about her here.

This is one of her pots, and was a centerpiece at the dinner.

We had a little memorial to her after her passing, and I made some Dolmades in her memory, as she loved Greek food, and I think she would have loved them.

I published my third cookbook called Simple Shrimp Recipes, and am working on a revamp of my Danish Cookbook, hopefully it will roll out before the end of the year.

I entered a cooking contest sponsored by Healthy Solutions, and came in third, tying with a couple of other people.  That was fun.  I made a Cape Cod Slider 

and it was good.

 
And there you have it, a look back, a tease and so looking forward to this New Year.  Hoping it's your best and brightest yet.

You are invited to the Inlinkz link party!

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes

First Monday Favorites - May 2019 - 30

It's time, time for First Monday Favorites.
Here is where you share your favorite recipe from last month, the one recipe you made that you'll make time and time again. 

I actually made a few new recipes last month.

And one of them is this.  Cod Cake Sliders.   

I actually made them to enter into a cooking contest sponsored by Healthy Solutions Spice Blends.
But I made some for myself again.  I really loved them.   Just glad I stocked up on Cod Pieces from Trader Joe's. 

I don't care if they win, well I do, but I already know I've got a winner for me.

Stop on by and link up your favorite recipe/s from last month.

You are invited to the Inlinkz link party!

Click here to enter

Cape Cod Sliders with Healthy Solutions Herb Crusted Tilapia Seasoning

UPDATE:  

I came in third in a three way tie, the other two were the Cheesy Mac Attack and Miss Jess' Southern Fried Steak Salad.   

I think I'm in great company there. 

I did it again, entered another contest.

Healthy Solutions along with Red Arrow Diner are co-sponsoring this contest.
EDITED TO ADD:  I'm one of 5 finalists.

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?

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

And the crowning glory of a perfectly browned Cod Cake.  You can even see a little sizzle going on there.

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: Sid's Sea Palm Cooking

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 if 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

Sambal Kagang Udon Noodle Soup for #ChefYaki #Fortune

Have you ever made something that tasted so good you wanted to keep eating it and eating it and eating it til it was all gone?
But you don't have to feel guilty if it's this soup.

I took a blogger challenge from Chef Yaki at JSL Foods to come up with a soup for their current blogger challenge.  BTW you can buy them at Albertsons, Target and other fine stores.
They're also on Facebook, as well as Twitter.  #ChefYaki  #Fortune
They sent me three packages of Udon Noodles, Chicken, Mushroom and Original Flavor.  

I used the Original Flavor for this soup. 

 

 Hey, I think I got a winner here. 
It's so flavorful, and yet light and a little bit spicy and absolutely perfect for those of us who indulged a little much in the Christmas goodies.
But you can eat this year round if you like. 
I think I'm going to.

This soup was created using Udon Noodles which I received from JSL foods for the sole purpose of creating a soup for their blogger challenge. 
I participated in this last year and came up with a couple of great recipes as well.  I made a Yaki-Soba Noodle Spring Roll with Shrimp and some Bok Choy Stir Fry with Yakisoba Noodles.  


I used my new toy tool to julienne the carrots, but also used my amazing (ha ha) knife skills to cut the mini pepper in strips as well as the Bok Choy.

 The smell in the kitchen as this was simmering was fantastic. 

I couldn't wait to ladle it out into a bowl.  And then I thought it looked so pretty I had to keep taking pictures.

 after the Sambal Kacang sauce was stirred in.

 I also used a fork to wind the noodles onto the spoon.  Felt a touch Italian there.

And then decided that this also lent itself well to a mug.
I love mug soups. 

Yield: 2 ServingsAuthor: Sid's Sea Palm Cooking

Sambal Kagang Udon Noodle Soup for #ChefYaki #Fortune

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

This light, slightly spicy soup is perfect for after holiday indulgences or anytime you want a slightly different soup. It's hearty enough by itself, but you can also add slivered chicken or beef to it as well.

ingredients:

• 4 cups water
  1/2 cup chicken stock
  1 package original seasoning for Udon Noodles from Chef Yaki
  1 star anise
  2 - 2 inch pieces of Lemon Grass, cut lengthwise
  1- 1 inch piece fresh ginger, peeled
  2 tablespoons Sweet Soy Sauce
  1 carrot, peeled and julienned
  1 small red pepper, seeded and sliced into julienne strips
  1 small Bok Choy, sliced into julienne strips
  Optional: 1/2 cup slivered chicken or beef

Sambal Kagang Sauce

•  1 tablespoon Chunky Peanut Butter
  1 tablespoon Sweet Soy Sauce
  1 teaspoon Sambal Oelek
  1/2 teaspoon Sesame Seed Oil

instructions:

1. Simmer the water, stock and seasonings with the lemon grass, ginger and star anise for 10-15 minutes. 
   Take the ginger, lemon grass and star anise out, set aside.  (you can simmer them in some water for an hour to make a lovely tea later on).
   
   
    Add the vegetables to the simmering stock.  Cook just until the carrots are tender.  Add the Chef Yaki Udon Noodles and let come to a boil, then take it off the heat. 
    Stir the Sambal Kagang sauce ingredients together.  Set aside
   Serve with a spoonful of Sambal Kagang Sauce and stir that in. 

Created using The Recipes Generator

Cranberry Orange Chutney WIngs

I love playing with wings.   I used some of the Gingered Cranberry Compote I'd made earlier and combined it with some orange marmalade, and slathered it on some wings.

That's what I love about wings. 

There are so many ways you can dress them up or down.  They can go anywhere and take on any persona.

You could say they're the 'little black dress' of the food world.

Think about it.

Like the LBD, you can dress them up or down, they can slide into a bar, a tailgate party or even a fancy dress affair.

yield: 2 cupsAuthor: Sid's Sea Palm Cookingprint recipe

Cranberry Orange Chutney Wings

prep time: 15 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 45 mins

This sauce can go almost anywhere. Dress up some chicken wings, daub some on a pork roast or toast.

INGREDIENTS:

• 1 cup Gingered Cranberry Compote
• 1 cup Orange Marmalade
• 3 lbs. Chicken wings, flats and drums

INSTRUCTIONS:

1. Mix the sauce and marmalade together and simmer for about 5 minutes over medium heat, stirring to combine and keep from burning. Arrange the Chicken Wings in a single layer on a rimmed baking sheet with a parchment lining. Bake the wings until done, turning them over half way. Brush the wings with the sauce, bake for an additional 15 minutes at 375 degrees, turn over, add sauce to the other side,
   
   bake another 15 minutes at 375 or until the sauce caramalizes a little. Serve with plenty of napkins.
   

Created using The Recipes Generator


These wings were made using Cape Cod Select Premium Cranberries

Here's where to find them in your area:  Cape Cod Select Store Locator
and a few more links, just in case...
Facebook: https://www.facebook.com/capecodselect/#
Twitter: https://twitter.com/CapeCodSelect
Instagram: https://www.instagram.com/capecodselect/
Pinterest: https://www.pinterest.com/capecodselect/

Sesame Honey Cookies

I joined a new cooking club called Improv Cooking Challenge a couple of months ago.  This is hosted by Nicole Little of Cookaholic Wife and we post our recipe on the third Thursday every month.

Every month we're challenged to use two ingredients to make a recipe from.  
This month it's Cinnamon and Honey.
I really had no idea just how or what I was going to make using those ingredients.

As is my wont, when I can't sleep I play with ingredients from my pantry (in my mind) and try to think of new combo's and ways of using them.
I had a bit of a quandry.  sigh.

A couple of months ago I got some Simply Sesame spreads as part of a blogger promotion to make, post recipes about and enter into a contest.

I started thinking about the 3 ingredient Peanut Butter Cookies and wondered if maybe I couldn't do something similar.   So I played with the ingredients.
And then...
I decided to combine this month's Improv Cooking Challenge with the Simply Sesame Spread.

I got this one.

Not only did I get to use the Simply Sesame Spread in a recipe for the contest, I also used the Cinnamon and Honey Challenge.

Did I mention they're gluten free as well?
And I've got some more spread in the fridge to play with later on.

yield: 12 CookiesAuthor: Sid's Sea Palm Cookingprint recipe

Sesame Honey Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins

These little Sesame Honey Cookies are gluten free, and perfect for dunking in a nice cup of tea for an afternoon snack.

INGREDIENTS:

• 1/2 cup Simply Sesame Spread
• 1/2 cup Honey
• 1 egg
• 1/2-3/4 cup Coconut Flour (depending on how thick you want the cookies)
• 1 tsp. Cinnamon
• 1/2 tsp. Vanilla Extract
• 1 cup Sesame Seeds
• 1/2 tsp. Baking Powder
• Opt. 1/4 cup flaked coconut

INSTRUCTIONS:

1. Combine the Simply Sesame Spread with the egg, honey, cinnamon, vanilla extract baking powder and coconut flour. Drop by the spoonful into the Sesame Seeds, roll them around to coat. Then flatten them a little and place on greased or parchment paper covered cookie sheet and bake at 375 for about 10 minutes or until browned and cooked through. Remove to a baking rack to cool. You can also add some flaked coconut to the batter for more of a coconut taste.
2. This makes a very stiff batter, and you may want to cut the coconut flour back a little.

Created using The Recipes Generator

The first month the challenge was Carrots and Curry, and I made some Curried Carrot Hummus.  Which was super good.  Rather pleased with myself on that one.
The next month the challenge was Caramel and Nuts, and I came up with a WINNER on that one as well.
At least in my mind.  I made Caramel Apple Slices.

I can't wait to see what everyone else made this month. 

An InLinkz Link-up

Yaki-Soba Noodle Spring Roll with Shrimp

I was asked to participate in a recipe creation contest using these Yaki-Soba Stir Fry Japanese Noodles for the JSL Foods Fortune Asian Noodle Blogger Recipe Challenge.

 JSL Foods sent me the noodles, with the only caveat being that I had to get my recipe in and done by the deadline. The opinions and recipe are my own.  But honestly, I'd go buy these.   They were that good.
These came in a box, with an ice pack and I promptly transferred the noodles to the fridge.

I took the challenge and then spent several sleepless hours/days coming up with great ideas, some of which were probably, luckily, forgotten by morning. 

I played with ideas, and some of them played back.   Then it was getting to the end of the month and a deadline was approaching.

FAST!!!!  . 

I had my monthly Tapas Night coming up and was trying to come up with ideas for that as well, and a perfect confluence happened.

I got an idea and well, here it is.

Spring Rolls with Noodles.

Yup, something really simple and WOW, was it good.
Even if I do say so myself.
I consider myself rather inspired by this. 
The Noodles were great, btw, but I elevated them. 

OK, so I just held them over my head while people were fighting to get the last little morsel off the plate.
Just kidding, but they did go over well.   I ate it.

Recipe: Yakisoba Noodle Spring Roll                                               

1 package,  JSL Yakisoba noodles, warmed through and cooked in a little chicken broth.
4 small Bok Choy, chiffonaded ,tops and bottoms, sauteed
1/2 head cabbage, shredded  (If using Napa Cabbage, use the whole head)
1 lb. shrimp, peeled and deveined.
4 tablespoons garlic chives, chopped
1-2 tablespoons Sweet Soy Sauce
2 tablespoons Seasoned Rice Vinegar
1-2 tablespoons EVOO
1 tsp. Sesame Oil (more if you like it)
1/4 cup Chicken Stock

1 dozen  Rice Paper Wraps
Hot water for Rice Paper

Chiffonade the Bok Choy, cutting across the whole bulb,  saute in 1 tablespoon of EVOO for 2 minutes over medium heat, then add the noodles and 1/4 cup chicken stock, place a lid over top, and turn off the heat. 
Let sit for 2-3 minutes, then tease the noodles apart, place in a bowl.
Add 1 tablespoon EVOO to the pan and saute the shrimp with the Garlic Chives, turning over to cook, then take them aside. OK to taste test one or two to make sure they are properly cooked.

  Set aside and allow to cool for just a couple of minutes, then cut them in half lengthwise.   Add the sauteed Bok Choy and Noodles to the Shrimp along with the shredded cabbage.

These will take less than 5 minutes to cook, you want them to be nicely pink, but not overcooked.  It's

  Whisk together the Sweet Soy Sauce, the Rice Vinegar and the Sesame Oil.   Pour over the Noodle mixture and stir gently to combine.
Pick up a rice paper round, dip it into the water, and holding onto the edge, whoosh it through a little, you want to soften the rice paper. 
Place the softened Rice paper onto a piece of plastic wrap.  It will have gotten really soft and pliable.  Working quickly, put a 1/4 cup or handful of the noodle mixture onto the side of the rice paper closest to you.

Picking up the edge, fold over the noodles, then bring in the sides of the round, one at a time, and finish off by rolling the spring roll together.  You want to get it as tight as possible.  And the best part of making your own spring rolls, is that you can put as much filling in as you like, just make sure you don't get too much in there, as it's hard to bite into, sometimes.   Continue until you've used up all the filling.   You may need fewer Rice Paper wrappers.  Depending upon how much filling you get into each roll.

Serve with some Satay Kacang sauce or Sweet Hot Chile sauce.  I like to cut my spring rolls in half, diagonally, for presentation.

 Personally, I liked the Satay Kacang sauce I made.  I'll share that recipe later.  Right now, the star, and final contender are these Yakisoba Noodles. 

Thanks JSL Foods for sending me some really great noodles and inviting me to participate in this challenge.  I had fun, eating the evidence.    

Golden Girl Granola Katsu Style Pork Tenderloin

**Update**   This recipe was chosen as one of the five finalist recipes in the Golden Girl Granola Recipe Contest.    Just had to brag a little here.

I made these for a potluck this month as well as for a recipe contest.   My challenge was using Granola in an entree. 

Golden Girl Granola sent me a package of their Original Recipe granola to use.   With one proviso, to create either a breakfast, lunch or dinner entree.

I have to admit to misreading the original post cause I came up with a killer idea to use it in, but it was more of a dessert.

But facts have never stopped me before.

I had a great idea to use the granola in an Asian style meatball, but that idea went by the wayside.

OK, so it dropped totally off the radar.

Last week I made some Katsu style breaded Pork Chops for our Thursday lunch and then it hit me.   I wonder how the granola would work as a coating for Katsu Style Pork Tenderloin.

Actually the thought hit me while I was standing in the middle of the Piggly Wiggly as I looked at a bunch of Pork Tenderloins for sale.   I love pork tenderloin. 

But I needed a dipping sauce as well, cause I thought the pork might be a little on the dry side and might even be too sweet with the granola coating.

It wasn't but I'll take any excuse to come up with a new dipping sauce.  I'll walk you through that process in another post. 

Golden Girl Granola Katsu style Pork Tenderloin

2 cups Golden Girl Original Recipe Granola, processed in Food processor till they look like Panko crumbs 
1 1/2 -2 cups Panko Bread Crumbs
1.5-2  lb. Pork Tenderloin, cut into slices and pounded thin
2 eggs, whisked
1 cup all purpose Flour
2 teaspoons Badia Seasoning
2 teaspoons Five Spice Blend  (Chinese)
1 teaspoon White Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Vegetable Oil for frying

Dipping Sauce

1/2 cup Apricot Preserves
1/2 cup Mango Coconut Sauce
1 tablespoon Sesame Seed Oil
1 tablespoon Soy Sauce
2 tablespoon Rice Wine Vinegar

Mix the Dipping Sauce together and set aside, while you prepare the meat.

Cut the tenderloin into slices, then pound them out a little.

Set aside while you process the granola in a food processor until it resembles Panko Bread Crumbs.

   Add 2 cups Panko Bread crumbs, the spices and mix together.
Set up dipping station with flour in a flat pan or bowl, the eggs which have been whisked together, and the processed Granola and Panko.
Heat the oil to about 350 degrees. 
Dip the slices of pork into the flour, then the egg and finally the granola/panko mixture,

pressing it into the meat.
Fry each piece until done, about 2-3 minutes, per piece.  The pork is so thin, you really don't need to cook it very long. Take out of oil and put onto food safe paper to drain, continue frying until all the meat is done, then serve with the heated dipping sauce.

Serve with a nice chiffonade of Basil if you like, it adds a lovely herbacious note to the meat. 

I really liked this, although I would add a cautionary note here.   The honey in the granola will burn rapidly if the cutlets are fried at too high a heat.

And there you have it, my entry for the Golden Girl Granola recipe contest.

I just wanted to add this.  The Granola is pretty darn delicious with a little bit of milk, not too sweet at all.