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.

How do you like your Shrimp? 

I’m ready for some “Peel & Eat Shrimp”, with “Crab Legs”. I don’t know how you like them, but I like to get all messy, when eating them. Seems to make it taste better. I place about 1 dozen raw/frozen med. Shrimp in a pot, cover with water. Make a bouquet of 1 tsp. oregano, 1 tsp. basil, 2 tsps. Crushed red pepper, dash garlic powder & paprika, and place in the pot, bring shrimp to a boil, reduce heat so foam won’t boil over, and boil 3 min. more, drain & reserve liquid. Place crab legs in same pot with reserved liquid, bring to boil & boil about 3 mins., drain. I like my shrimp & crab legs hot, but some people prefer them chilled. I serve them with cocktail sauce and warm lemon butter. So, have I made you hungry yet. Oh and I like to have fresh made creamy cole slaw and corn on the cob, with that too.

Are you ready for the Fifth Annual Great American Seafood Cook-Off Aug 2-3 at the New Orleans Morial Convention Center within the Louisiana Foodservice EXPO and the Gulf Coast Seafood Pavilion? There will be one chef and one state to walk away with the title of King of American Seafood. Chefs from coast to coast will showcase their art, the value of domestic seafood, and the simplicity of cooking seafood at home.

I believe the Cook off will be fun for all and introduce new recipes as well as teach many cooks the art of cooking seafood at home. I like fried catfish and it’s a real treat to cook for my family, when they visit, because I hold no bars. Everything is cooked from scratch, from the cole slaw, to the wedge fried potatoes, to my home made tartar sauce. I even make my own blend of coating, to baste the fish in.

If we are at the lake then things change as far as the extras are concerned. Cooking at the lake makes food taste so much better, and when you are cooking fish at your camp, you use different means of cooking. So by the time the food is ready, the aroma’s from the outdoor cooking has everyone drooling at the mouth.

So, if you are one of the better cooks, then you might want to go and enter this competition, and see how well you fair. Fun will be had by all, admission is $10. and they are waiting for your great seafood recipe.

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.

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 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.