Down Home Kitchen

While I’m not a big fan of salmon, several of my family members are.

Herbed Salmon
1 lb. salmon fillet, skin removed

1 t. salt

1/2 t. pepper

1 T. thyme, chopped

3 T. olive oil

Salsa Recipe Follows

Rub salmon with salt & pepper, sprinkle or rub with herbs till coated evenly, let stand covered at room temperature for 30 mins.  Heat skillet over high heat, add oil, cook salmon 4 to 5 mins. per side, till crispy on both sides, about medium cooked, move to individual plates and top with salsa.  Serves 4

Cucumber & Peach Salsa

Remove peel & pits and finely dice 3 ripe firm peaches.  Finely dice cucumber, 1 sm. red onion, 1/4 c. fresh mint leaves.   Combine peaches and other ingreds.  in bowl with juice of 1 lime, 1 orange, 1/2 t. salt & 1/4 t. pepper, cover and refrigerate, till served.

These salads as quick and easy to assemble, on a hot day, cutting time in the kitchen.  Entree Salads are a good choice for warm evenings and make a good meal.  This is a great way to use left over meat and is very filling. 
I like to use tuna or salmon, with these salads, when I want something cool and not heavy.  Your choice of salad dressing can compliment and enhance the flavors.

Wow, I just visited a website, filled with all kinds of caviar. http://www.markys.com, is a great place to find just the type your interested in serving. I haven’t indulged in recent years, because of the economy, but there are those of you out there that entertain, frequently and I’m sure your ready for a great place to shop. Check out Marky’s, I’m sure you’ll find what your looking for and see many more caviar’s you’ll just have to have on hand.

1 can salmon, pink

1 c. bread crumbs or crushed crackers

1 tsp. nutmeg

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

1/4 c. milk

1 T. flour

1 egg

1/4 c. oil

salt & pepper to taste

In mixing bowl, place all ingredients except oil. Mix well to moisten. In skillet, place oil. Shape salmon mix into patties, and place in hot oil. Fry till side is brown & turn, brown other side, drain and serve.

Some like to coat patties in cornmeal, before frying.

2 c. milk

1 qt. oysters in liquor

4 T. butter

1 T. flour

2 egg yolks

1 c. cream

1 tsp. parsley

1/2 sm. onion, chopped

1 rib celery, chopped

salt & pepper to taste

Scald milk, drain oysters, save liquor, melt butter, add oysters & simmer oysters till edges curl. Blend flour into butter. Beat egg yolks & liquor add to milk, mix into butter/flour mix till smooth. Boil 1 min. add cream, parsley, celery, onion & seasonings. Heat through, do not boil.

Serves 4 to 6.

There are two types of carbohydrates – simple and complex. Simple carbohydrates are usually sweet and can include cakes, candies and other sugary foods. Some foods such as peaches, melons and apples are simple carbs. Complex carbs include whole grain pasta, brown rice, oats, vegetables and whole grain cereals. For the most part, try to stick with complex carbs which take longer to digest and are rich in fiber, vitamins and minerals. Make your food complex. as in carbohydrates. White bread, cookies, pasta and other highly-processed foods give carbs a bad name.

1 c. shrimp, boiled, peeled & chopped

1 (16 oz.) tub sour cream

1 tsp. basil

1 tsp. oregano

2 tsps. lemon juice

salt & pepper to taste

In bowl mix together above ingredients, set aside for 15 min., stir again to blend flavors. Chill & serve with party platters.

1 to 2 lbs. shrimp, raw or frozen(no heads)

1 tsp. oregano

1 tsp. red pepper,crushed

1 tsp. basil 

1 tsp. garlic powder

salt & pepper to taste

lemon slices for garnish

In lg. pot, place shrimp & seasonings, with water to cover.  Bring to boil, reduce heat and boil for 3 to 4 mins..  Do not over cook.  Drain & serve warm or chilled with lemon slices.