Hoping everyone has a fun filled, family day on the 4th of July! Enjoy these great recipes….
Wild Asian Salmon Cakes with Wasabi Aioli Yield: Makes approximately 4 – 6 large cakes.
The cakes freeze well but the aioli will not, you need to make this fresh each time.
Toasted Quinoa can be found at Whole Foods Market in the bulk section, Kokua Market and Down to Earth. Also online. A very good substitute for breadcrumbs in a recipe for eating gluten free.
- 1 tablespoon pure olive oil
- Pinch of Kosher Salt
- Pinch finely ground Black Pepper
- 1 large carrot, small dice
- 2 stalks celery, small dice
- 1 1/2 inches fresh ginger, minced
- 3-5 cloves garlic, minced
- 2 stalks lemongrass, white parts only, minced
- 4 whole Shiitake mushrooms, chopped
- 2 tablespoons sesame oil
- 1 whole large egg
- 1/4 cup mayonnaise
- 1/2 + cup toasted quinoa
- 12 whole thai basil leaves, finely chopped
- 1 cup cilantro, chopped
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons gluten free tamari or shoyu
- 3/4 pound Wild Salmon Filet
- 2 tablespoons wasabi powder
- 1-2 teaspoons water
- 1/4 cup mayonnaise
- 2 teaspoons ginger, grated
Note: Sweating is a cooking method where vegetables are cooked on very low heat with a lid. This lets the natural juices of the vegetable come out slowly. Keep the heat on very low with a good lid when sweating.
- In a medium to large frying pan, heat the oil over low to medium heat and add the onions, cover. Reduce heat to low and sweat. Once they really start going and turn translucent, add the carrots and cover for 5 minutes, then the celery, 1 1/2” of minced ginger, garlic and lemongrass. Cover and continue to sweat for an additional 15 minutes.
- Add shiitakes and sesame oil. Make certain the mushrooms really get soft. Once they do, remove to a large bowl and let cool a bit. Preheat oven to 425 degrees F
- Add all the ingredients except only 1/2 cup of the toasted quinoa and the salmon to the mixture in the large bowl.
- Remove the skin from the salmon and pine bones if your salmon still has them. It’s important to check before. Chop the salmon into 1/4 inch pieces and add to the mixture. Mix well. Add more toasted quinoa if necessary.
- In a shallow bowl, add a good amount toasted quinoa. Form the cakes and coat the salmon cakes gently in the quinoa and place on a parchment lined pan.
- Bake in the oven for 8 – 12 minutes, or just until heated through. You can put a knife into the cakes and if it’s hot when you pull it out, the cakes are done.
- Meanwhile make the wasabi aioli: Take the wasabi powder and add the water. Mix well and cover for 2 – 3 minutes. Add the mayo and ginger and mix well. Serve with the Salmon Cakes.
George’s Baked Beans
Mahalo to Michael Saks for sharing his yummy recipe with everyone!
Note: The best place to find No Nitrate Bacon is Whole Foods Market: You can find it either sold by the pound or package. Chefs advice: Always save the fat: excellent to cook with for soups and beans.
Yield: 10 – 12 servings
- (2) 15 1/2 ounce Cans, Organic Pinto Beans
- 16 slices Bacon (no nitrate), cut into ½” pieces
- 1 Large Red Pepper, cored, seeded and small diced
- 1 Large Yellow Onion, small diced
- 2 Large Granny Smith Apples, peeled, seeded and finely chopped (you can use Fuji too)
- 2/3 cup Packed Dark Brown sugar
- 2/3 cup Ketchup
- 1/3 cup Blackstrap molasses
- 1/3 cup Honey Mustard or Half Honey and Half Dijon Mustard
- 1 tablespoon Kosher Salt
- 2 teaspoons Garlic Powder
- 2 teaspoons Freshly Ground Black Pepper
- (2) 12 ounce Bottles Light or Dark Beer
- Preheat oven to 350° F.
- Place the beans in a 4-quart bean pot or ovenproof casserole and set aside.
- Sauté the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and add it to the beans.
- Discard half the rendered bacon fat and sauté the bell pepper and onion over medium heat until the onion is translucent and the pepper is beginning to soften, about 5 minutes. Add the apples, brown sugar, ketchup, molasses, mustard, salt, garlic powder, black pepper and beer to the onion and pepper. Stir until the sugar dissolves and the mixture comes to a boil.
- Pour the apple mixture into the pot with the beans and bacon.Mix until well combined. Bake, uncovered for 1.5 – 2 hours or until the liquid is reduced to a thick sauce.