Grandma's Famous Salmon Croquettes

Like most people, There are certain foods that definitely conjures up those nostalgic feelings of being a child, when everything seemed much happier or simpler. Like so many Chefs I take many of my influences from my Grandmother Who was one of the most amazing cooks I ever met. My Grandmother had a way of making every single dish taste amazing.

Personally, I think it was those loving hands of hers. This dear woman had a way of making any situation better, just by her touch. I grew up watching her make miracles every night for my GrandFather. She could turn the simpliest of ingrediatiants into something dynamic and beautiful. Try this Salmon Croquette in a Celery Roux, It will totally change your mind about canned Salmon, I promise.

Ingrediants

1. 1 can of Canned Salmon

2. 1 Chopped Garlic Clove

3. 1 tablespoon finely chopped Scalian

4. 1 tablespoon finely chopped Chives

5. 1 egg

6. 1 half cup of Bread Crumbs

7. Corn meal

8. 1 teaspoon of flour

9. 1 cup Chopped Celery

10. 2 tablespoons of Butter

11. Vegetable oil

12. 2 cups water

13. Salt & pepper

Dice veggies and place to the side. Pour a nice helping of Corn meal into a plastic bag. add seasonings to the corn meal, pour out into a plate and also place to the side.

In a bowl, open up Canned Salmon and drain oil off. With your hands open Salmon and remove the bones that are running down the center. If you prefer to leave them in thats fine, they are not hard bones. I prefer to remove them. Run hands through the Salmon to make sure all the bones have been removed and to loosten up the meat. Begin intergrated veggies into mixture.

Heat the oil on medium heat.You want the oil to cover the top of Salmon cakes once they are in the skillet.

While your oil is heating contine with your Salmon mixture. Add bread crumbs, egg, and salt and pepper. Mix together with your hands. Thats right, cooking is a contact sport folks, Cant be afraid to get in and get your hands dirty!

Now begin rolling your mixture around and form them into a ball. Roll them in your Cornmeal mixture and place to the side. ( its not a bad idea to do this earlier, to give your croquettes more time to set)

Once you have made several balls begin placing them in the oil, and fry until golden brown. Let the oil talk to you. You will know when they are done cooking because the frying sound will start to decrease in sound. Thats when you know they are cooked threw. Take out of oil and drain on a napkin.

The Roux

When finished with frying Crouquettes drain away most of the oil from Frying Pan, leaving just a little bit of the oil in skillet. Add chopped celery and chopped scallion to skillet. Cook until slighty tender. Add butter and begin scrapping the bottom of your pan , sprinkle flour in pan and begin blending the butter and flour together until its blended nicely. Now slowly start adding in the water while still stirring and scraping at the bottom of the pan. Keep stirring until its reached your desired thickness. Season to taste, and place on top of your Salmon Cake, and let me tell ya, this is "eatin good in da hood", at its finest!

A Cigar Lounge Like No Other!

Everyone that knows me, knows that I do not smoke! That however, did not stop me from accepting and invitation to go and check out the Renaissance Cigar Bar Located at 1825 Madison Ave, In Harlem NY. Especially since I was asked to bring a few Appetizers to the function, You know there was no way I could say no. Harlem has developed a reputation for its swanky urban spots and this lounge was no exception.

I must admit, that when I heard Cigar Bar; First what came to my mind was, a smokey crowded bar full of men, and I probably was not going to be able to breathe or see because the smoke would be so thick . I thought I would go, drop off the dishes, say hello and as the saying goes, "keep it moving".

Did I get the surprise of my life when I walked into that place??? First let me tell you, the Decor is Beautiful. Simple, warm, and inviting. Upon entering, I instantly felt like I wanted to spend more time there. Even if I don't smoke. The atmosphere was very warm. Once I settled in, and my appetizers were out on the table, it was time to mingle.

What did I prepare you ask? I prepared Mini French toast topped with Bourbon Marinated Strawberries, blackberries, and Sweet Hibiscus Flowers, Finished with powdered sugar and Sweetened Whipped Cream. I also prepared Deep Fried Lobster Ravioli, topped with a spicy and sweet tomato sauce. The food was well received which, made me really happy.

The simple decor and large comfy leather Sofas def added to the appeal for me. I'm sure it helps that it has a large card table in the center of the room, but also two large Flat Panel Televisions where Games and films can be seen regularly. But don't mistake it, This place is all about cigars. Cigars from all over the world! You cant even believe the selections that are carried here.

There were some regulars there that i had the privilege of meeting, but also some newbies such as myself, that were just as pleasantly surprised as I was, and happy to be there. The other thing that i noticed is that it didn't smell like cigars at all. You almost Forgot that you were in a Cigar Bar. I def recommend going and checking out the Renaissance Cigar Bar. If not for the Cigars, go just for the atmosphere. Trust me, you will have a great time, and you might just learn a thing or two or three about cigars!

Please check out the link below to view the event!

http://www.slide.com/r/EDjIu2Gt6D_VLJ6ZlC8kmYDC60LZP0w6?previous_view=mscd_embedded_url&view=original

Shrimp & Smoked Sausage Gumbo

You don't have to be from the South to appreciate this Southern classic. Gumbo is one of those dishes that really makes me think of home, and family. There are so many different kinds of Gumbo as well. A Gumbo can be any combination of things. There is really no wrong way to make it either, all though my Southern neighbors may disagree.

To roux, or not to roux, that is the question?

In certain parts of the South, you answer that question wrong, and you might just find yourself involved in a debate that you were not prepared, nor did you understand people could be so passionate about. Should you add dried shrimp or fresh? For some people to not add Okra in the Gumbo is a sin. For others they swear that Okra would ruin it.

As you can see, there are many different ways to make Gumbo, and twice as many opinions about whats the best way to go about it. Once you learn the basics though, you can turn it into your own special dish, and make it however you want. Try making this Shrimp & Sausage Gumbo your own, and see what you can add to it!!

Ingredients

1. Smoked sausage, cut into chunks

2. Medium size Shrimp (deveined and washed)

3. One whole onion

4. One cup chopped Parsley

5. Half cup of flour

6.Tablespoon of butter

7. One can Diced tomatoes

8. Two chopped Garlic Cloves

9. Salt & Pepper to taste

10. One Tablespoon of Onion Powder

11. One Tablespoon of Garlic Powder

12. Olive oil

13. One quart of chicken stock or water

Chop all vegetables and place to the side. Heat pot on medium, and coat bottom of pan with olive oil. Careful not to burn the oil. Add in sausage and onions and garlic, and cook together. In a separate skillet add flour to skillet turn on medium heat and let it brown. Once the flour is brown add butter and blend. Add stock and let simmer for a while. Add the Roux to your spot and also add the additional vegetables together and now season to taste. Finally add your Shrimp and cover. Simmer for about and hour and serve with either Rice or Corn bread.

Feeling Good About Fingerlings!!

Fingerling potatoes are in my humble opinion by far the most elegant of the many different variety of potato. Trust me, these little darlings will dress up any side of meat you have. Check out these Garlic and Parmesan Crusted fingerling's.

Ingredients

1.Fingerling potatoes

2.olive oil

3.Grated Parmesan cheese

4.2 cloves Chopped Garlic

5.Teaspoon dried basil

6.Salt & Pepper

Preheat oven to 350

Rinse and dry potatoes. Be sure to wipe them down really well. Slice them in half (slice them the long way)

In a Bowl add Potato's, Coat with oil, and add about a half a cup of grated cheese, then garlic. Toss seasoning in. Take both hands and turn in oil and seasonings until all are coated nicely.

place in baking dish, sprinkle more cheese on top just before covering and placing in oven. Cover with foil and cook for at least 30-40 minutes. or until potatoes are tender.

*Check for tenderness, by sliding a fork through. if its still difficult to push the fork through then your dish needs to cook a bit longer. But if your fork and cut down into the potato with not much resistance, your good to go.

Uncover and let stand for approximately five minutes. Place them with whatever main dish you have or enjoy them as a main dish. Trust me fingerling's will not let you down! Enjoy!

What Love Looks Like

Steak & Potatoes!!!!!!!!!

French Toast......My Way

I enjoy foods that are versatile. This French Toast Recipe is not only fun to make and eat, but can be eatin at breakfast, Sunday brunch, and of course you can have it as a fabulous Dessert. Any time of the year.


Ingredients:

1. French Bread or your favorite thick loaf


2. Two eggs


3. Half cup of half & half


4. Half cup of orange juice


5. Third cup of white wine


6. Tablespoon of sugar, and powdered sugar


7. Teaspoon of salt


8. Butter


9. Dash of nutmeg


10. Dash of cinnamon


11. Two cups of Heavy Cream


12. One teaspoon of Vanilla extract, one cup of blueberries, one cup strawberries, one cup black berries

In a cold mixing bowl, whip heavy cream with half cup of sugar, a cap full of vanilla extract. Whip together until thick. Once peaks form in mixture put in the refrigerator and let it get nice and cold.

In another bowl, blend together fruit. Sprinkle with a cup of sugar, cover and let rest.

Slice bread, into fairly thick slices and place to the side. Your slices should be thick so that they can absorb a good amount of the mixture. (sliced to thin, the bread will just fall apart)

In a mixing bowl, combine the Eggs, and Half and Half together and blend. Combine other ingredients blending slowly.

Heat skillet on medium, add a dollop of Butter and while the butter is melting, add bread to egg mixture. Be sure to coat both sides and add to pan. Cook on both sides of bread until nice golden crust starts to form.

Begin plating French Bread. Add fruit and Be sure to drizzle some of the liquid on top as well. Drop a dollop of Whipped Cream, and then a sprinkle of powdered sugar.

Careful........You might Drift off into the clouds while eating this dish!!!!

Eating Light......Yeah Right!!!!

Sea Scallop's & Bacon Salad W/ Burnt Balsamic Vinaigrette

The people who know me, understand that this really is my version of eating light. There are so many reasons why i like this salad. I love Arugula, My heart skips a beat for anything involving Bacon. The Crusted Bay scallops add a nice crunch to this salad, but then, when you finish it with the burnt balsamic, The combination is out of this world!

Ingredients: Arugula, Thick sliced Bacon, Scallops, Balsamic Vinaigrette, Olive oil, Garlic, Salt & Pepper.

1. Rinse Greens with cold water, towels dry greens and put to the side.

2. Fry Bacon until almost crispy, Place fried Bacon on napkin and also place to the side

3. Wash Scallops and pat dry with napkin. Season lightly with Salt& Pepper, and fry in same skillet as you fried bacon in.

4. Fry Scallop until crust starts to form. Turn on other side and repeat.

5. In a saute pan start heating on medium heat. Add a cup of Balsamic Vinaigrette to the skillet and cook until its cooked down. You will know that its cooked down because the consistency will be rather thick, and remember not to stand directly over skillet because it will burn your eyes. now add two tablespoons of Olive Oil, Chopped garlic and let them cook together until blended.

6. In a mixing bowl, Add Arugula, and a spoonful of dressing and Toss.

7. Plate Arugula, and finish by adding the scallops around the plate, and top with Fried Bacon.

Enjoy!!!