Showing posts with label Panko. Show all posts
Crab Cakes for Friday
in Crab, Dijon mustard, Entree, Fish/Seafood, Onions, Panko, Parmesan on Friday, December 23, 2011
These crab cakes are made of simple ingredients: onion, garlic, paprika, Dijon
You can use any kind of bread crumbs you wish; regular bread crumbs are part of the original recipe. However, I usually use Panko bread crumbs. Panko is used in Japanese cuisine as a crunchy breading for fried foods, as a filler or as a crunchy topping for casseroles. Japanese bread is made from flour that has a higher gluten content than flour used for bread-baking in America
The crab cakes take very little time to mix together, just 30 seconds and use a light hand when bringing it all together! These are great crab cakes with lots of flavor and spice!
Crab Cakes
Ingredients:
2 cups lump crab meat (16 ounce can)
¼ cup Panko or other bread crumbs
1 egg
¼ cup low-fat mayonnaise
½ small onion, diced
¼ cup Parmesan cheese, grated
1-2 teaspoons Old Bay
1 teaspoon chopped garlic
½ teaspoon smoked paprika
Cayenne pepper, optional
¼ teaspoon Dijon
Salt and pepper, to taste
¼ cup canola oil
Tartar sauce
Method:
Slightly beat egg in a small bowl and stir in mayonnaise.
Add onion, Parmesan cheese, Old Bay
Add crab meat and bread crumbs. Mix quickly.
Shape into 5 or 6 crab cakes.
Heat oil in skillet over medium-high heat.
Add crab cakes and cook until golden, 5-6 minutes per side.
Drain on paper towel lined plate.
Serve with tartar sauce.
Pam’s note: I usually place the crab cakes on a plate and set it in the refrigerator for an hour or so before frying. This allows the mixture to bind.
Yum!
Happy Friday!
Herb Crusted Tilapia and a Baby Shower
in Dijon mustard, Entree, Fish/Seafood, Matt~Kathy, Panko, Tilapia on Tuesday, December 13, 2011
Aside from the 15 degree temperature and VERY windy, snowy weather here yesterday, it was a fantastic fun day for Bill and me! If you follow my blog, you may recall that I am going to be a grandmother for the first time.
Kathy’s baby shower was held yesterday and what great amazing gifts she and Matt received for their baby boy who is expected the middle of February. I had no idea there are so wonderful things for a baby!
I’m hoping the little guy will like fish as he grows up as baked fish is a great choice for any meal and healthy too! Tilapia is popular and noted for its capability for absorbing other flavors, especially herbs; dried and fresh.
This recipe is easy and tasty. It has a kick of flavor from the light coating of Dijon mustard along with herbs and horseradish. Panko bread crumbs makes a delicious crunching topping for the tender flaky tilapia. I’m crazy about baked tilapia!
Herb Crusted Tilapia
Ingredients:
2 pounds tilapia filets
3 tablespoons Dijon mustard
1 teaspoon horseradish
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon thyme
½ cup Panko bread crumbs
Olive oil
Method:
Pat dry tilapia with a paper towel.
Mix mustard, horseradish, onion powder, parsley and thyme in a small bowl.
Spread mixture over filets.
Scatter bread crumbs over top.
Drizzle over all with olive oil.
Bake 375 degrees for 15-20 minutes until fish is fork tender and golden.
Enjoy!!!
Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3rd!
Also, check out my friend, Linda’s blog, at My Kind of Cooking. She is also hosting a Tate’s Bake Shop giveaway!
Butternut Squash Gratin
in Casseroles, Cheddar, Gruyere, Holidays, Panko, Parmesan, Side Dish, Squash, Swiss cheese, Vegetables on Friday, November 25, 2011
Freedom From Want
Norman Rockwell
It is doubtful if the Pilgrim’s had potatoes on their Thanksgiving table but, they most likely did have squash that the Indians brought with them to the feast. In fact, most of the food at their first Thanksgiving, being American foodstuff, was new to the Pilgrim’s. The main meal was corn meal mush with nuts and fruit, probably deer and game birds, squash and pumpkin. "Squash, so American that its very name is Indian: it is a shortening of the Narragansett 'askutashquash.' As this means literally something that is eaten raw, we are entitled to believe that this was the way the Indians ate it." - Eating in America , by Waverley
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Ingredients:
1 T. butter
½ white onion, chopped
1 garlic clove, minced
1 ½ lb. butternut squash, peeled, seeded and cut into ¾” chunks
1t.brown sugar ½ c. chicken broth
4 oz. gruyere or swiss cheese, shredded
4 oz. extra-sharp cheddar cheese, shredded
½ c. panko bread crumbs
¼ t. dried sage
¼ c. grated parmesan cheese
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
Melt butter in skillet, stir in onions and garlic. Cook until onions are soft and golden, about 10 minutes.
Add squash and brown sugar.
Continue cooking and stirring until the squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more.
Scrape the squash into prepared baking dish and pour in the chicken broth.
Wrap tightly with aluminum foil.
Bake in oven until the liquid has been absorbed and the squash is tender, about 45 minutes. In a bowl, toss together the Gruyere and cheddar cheese, breadcrumbs and thyme until evenly combined.
Remove foil from the baking dish and sprinkle cheese mixture over squash.
Sprinkle parmesan on top.
Place back in oven and bake uncovered for 15 minutes, until the top is slightly crunchy and golden brown.
Serves 6
ENJOY!
Supreme Salmon Patties and Matthew and Coco
in Coco ~ Bella, Corn, Dijon mustard, Entree, Fish/Seafood, Matt~Kathy, Matthew, Panko, Salmon on Friday, November 11, 2011
First off: for those of you who have asked about our adorable grandson Matthew, I thank you so much for thinking of him!
Matthew is 4 weeks old now, weighing in at 8 pounds, 6 ounces and is a sweet delight. That’s Daddy holding him in the picture and his babysitter Coco supervising.
Kathy brought 2 adorable Soft Coated Wheaten Terriers along with her when she married our son Matt. Coco, the younger one, is amazing with the baby! She leaves Matthew’s side only for the essentials and tries her best to get her licks in every chance she gets. When we hold Matthew, the look on her face begs us, “Please let me have him ~ I know I could do better!” I know she and Coco will be best friends as Matthew grows up and so will Bella, who leaves the babysitting to Coco most of the time.
Now for a great dish I hope you all will enjoy:
I guarantee you’ll like these salmon patties if you adore salmon the way I do!
This recipe is from an old friend and it is chocked full of flavorful ingredients to go with the canned salmon ~ corn kernels, Dijon mustard and paprika, for starters. Mom used to make them but just added eggs, cracker crumbs and onion. This is not my mom’s salmon patties!
The corn adds a crispy sweetness with the Dijon mustard and lemon juice adding zesty flavors. I used “pink” salmon. Refrigerating the patties for an hour ensures that they will not crumble when fried. These are simple and easy to make for fast dinner. Just flip them carefully when frying!
I really like canned salmon straight out of the can! Do you?
Supreme Salmon Patties
Ingredients:
2 cans (7.5 oz. each) salmon, drained
½ cup finely-diced onion
½ cup corn kernels, canned or frozen
Pepper, to taste
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
2 dashes hot sauce
½ teaspoon paprika
1 egg
½ cup crushed saltine crackers
1 cup panko bread crumbs
2 tablespoons butter
2 tablespoons olive oil
Method:
Place salmon in a large bowl and combine with onion, corn and pepper.
In a small bowl, combine the mayonnaise, mustard, lemon juice, Worcestershire and hot sauces and paprika.
Gently fold into salmon mixture.
Lightly beat the egg.
Fold into the salmon mixture along with ½ cup of the cracker crumbs.
Place remaining crumbs on large plate.
Form the salmon mixture into 8 patties.
Coat them with the panko bread crumbs carefully.
Refrigerate, loosely covered, for one hour.
Melt butter/oil in a skillet over medium heat.
Cook the patties 3-4 minutes per side, pressing down on them slightly with the spatula.
Add more oil or butter if necessary.
Remove and drain on paper towel.
Serve with lemon wedges or tartar sauce.
They’re tasty ~ scrumptiously good!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Mustard-Herb Crusted Pork Tenderloin
in Dijon mustard, Entree, Garlic, Panko, Pork, Pork tenderloin on Friday, September 23, 2011
You know how people brag about their great steak recipe, their great chicken recipe but, who have you heard brag about their great pork tenderloin recipe? We love pork tenderloin and I’m bragging about this recipe ~ it’s great!
The tenderloin is the leanest and most tender cut of pork and I love the way it almost melts in your mouth. Dijon mustard is the perfect ingredient for it. In this recipe, the mustard is brushed on the tenderloin, and then the pork is coated with a crumb mixture for a savory, succulent meat dish for dinner. This has become our favorite way to enjoy pork tenderloin!
Here’s a little “pork” trivia for you:
Do you know?
… How Wall Street got its name?
Free-roaming hogs were famous for rampaging through the valuable grain fields of colonial New York City farmers. The Manhattan Island residents chose to block the troublesome hogs with a long, permanent wall on the northern edge of what is now Lower Manhattan. A street came to border this wall -- named aptly enough, Wall Street.
… Where the saying "living high on the hog" came from?
It started among enlisted men in the U.S. Army, who received shoulder and leg cuts of pork while officers received the top loin cuts. So "living high on the hog" came to mean living well.
The phrase is derived from the pre-Civil War practice of distributing salt pork from huge barrels to the slaves. By the 1870's, congressmen were referring to regularly dipping into the "pork barrel" to obtaining funds for popular projects in their home districts.
. . . How "Uncle Sam" came to represent the U.S. Government?
During the war of 1812, a successful New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped "U.S." on the docks, and it was quickly said that the "U.S." stood for "Uncle Sam," whose large shipment seemed to be enough to feed the entire army.
. . . What President Truman had to say about hogs?
"No man should be allowed to be President who does not understand hogs."
Brushed, coated and ready for the oven
Here’s the recipe:
Mustard-Herb Crusted Pork Tenderloin
Ingredients:
1½ pounds pork tenderloin
½ cup panko bread crumbs
2 tablespoons minced garlic
1½ tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoon Dijon mustard, divided
Method:
Heat oven to 425 degrees.
Line a rimmed baking sheet with nonstick foil.
On a sheet of wax paper, mix panko bread crumbs with garlic, olive oil, thyme, rosemary, salt and pepper.
Brush the pork with 1 tablespoon Dijon mustard.
Coat with crumb mixture.
Brush bottom of tenderloin with remaining tablespoon of mustard and coat with remaining crumbs.
Place on prepared pan.
Roast pork 30 minutes until crust is golden and instant-read thermometer inserted into center registers 160 degrees.
Let pork rest 5 minutes; slice.
Serve
ENJOY!!!
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway ~ 4 cookbooks she's giving away!
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