Ok, so my jambalaya isn’t really haunted – I just ran out of green peppers so substituted orange peppers in – and seeing as Halloween is a few days away – it turned into Haunted Jambalaya. (Cheesy but whatever). This … Continue reading
Fishcake Friday … ok, so its not Friday but these are great to make ahead of time and freeze, and serve with a salad for a nice light supper, or make into smaller fishcakes and serve as app’s at your next get together (or movie night with the family!). I started off using this recipe and morphed it to our tastes and what I had on hand. The result was delish! Next time I would add a little Dijon Mustard as well. If you don’t care for catfish or basa, you can pretty much substitute any mild fish, salmon, or crab meat into this recipe. These were way easy to make and will now be a “go to” for easy peasy appy dinners!
Boil potatoes in slightly salted water. While the potatoes are boiling, heat a deep frying pan to med high (heat it first before adding ingredients – this will allow your food to cook more evenly).
Add a bit of oil and the fish, cook for 3-4 min per side or until done.
Remove fish from pan, add to bowl, break up with fork. Add bread crumbs, add seasonings. Potatoes should be finished boiling – turn off burner, drain potatoes, put back into hot pan to burn off any excess water. Mash potatoes, add milk (may need a little more),- this is where I would add some Dijon Mustard next time – add egg to potatoes and stir until blended.
Add to fish mixture. Stir. Heat the fry pan again. Add a little bit of oil for frying. Form into balls and flatten a little, add to hot oil, fry for 2-3 min per side until golden brown. Drain or pat with paper towel. You can also try spritzing the balls with oil, then broiling or baking (450) instead of frying. We serve drizzled in remaining 1/2 lemon’s jucie, topped with slices of lemon (or try fancy’n it up with some lemon zest inside or on top of the cakes!), a big salad and homemade tartar sauce. enJOY.
In-A-Minute Tartar Sauce
- 1/4 cup mayo
- 2-3 tsp green relish (hamburger relish)
Mix and let sit for 5 minutes. Serve with fish.
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Posted in desserts and snacks, entertaining, Family Fave's, fish or seafood, Gluten free, Holiday /Entertaining Dips, Misc Recipes or Posts, recipes, Southern Cook'n, Veggie & Sides Recipes
Tagged cajun, catfish, Fishcake, Garlic, Potato
You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it? … or is that just me? In any case – that was my situation yesterday afternoon. At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out. I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions! @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe). However – I was making dinner for 6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with? I gotta say – these were some of the best red beans I’ve made! Hubby and I each had servings, my year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to be posted shortly!)
The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂
- 8 cups of canned kidney beans (rinsed & drained)
- (this is equivalent to a large commercial 100 oz sized can of kidney beans )
- 1 1/4LB (approx 500g) Chorizo (chopped)
- 1 cup chicken stock
- 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
- 1TB minced garlic
- 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 3-4 small (2 large) bay leaves
- 2 TB dried parsley
- 2 tsp cumin
- 1/2 LB onion diced
- white parboiled rice
- optional: Additional hot sauce like the Gator sauces line or Melinda’s to add at the table.
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.
Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour. Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top. I added steamed asparagus for a veggie.
Enjoy! From My Kitchen to Yours – Happy & Healthy Eating!
Posted in Bean recipes, Family Fave's, Gluten free, Misc Recipes or Posts, pork dishes, recipes, Southern Cook'n
Tagged Bayou Butt Burner Hot Sauce, Bean, cajun, Chorizo, Cook, creole, Garlic, hot sauce, Joy In Your Kitchen, Melinda's Habanero Hot Sauce, mississippi, new orleans, Olive oil, Onion, Red beans and rice, southern food, Stock (food), thyme