Friday, July 10, 2015

TGIF...Crab Ragoon

Crab a great appertizer for small or large crowds. 

Idea for a quick appertizer. 

Salmon Burger

1/2 Cup Mayonnaise (I used it as a binding agent) 
2 Tablespoon chopped cilantro 
1 Tablespoon Soy Sauce 
2 teaspoon sugar 
1 teaspoon pepper 
1 teaspoon garlic powder 

***1 teaspoon Salt (optional) 
*** sriracha (optional) 

Sliced red onion 
Lemon wedge

Cut up your salmon in 2 inch slices and toss it in your food processor. I roughly PULSE it a few times because I didn't wanted it to be too finely chopped up. I like it with a little bit of salmon pieces  through out the burger. 

In a LARGE  mixing bowl dump out your grounded salmon and add all the seasoning. Try to incorporate all the seasoning into the salmon but don't over work the mixture for it will get all soggy and mushy. The mixture will be pretty sticky on your hands. Now portion out your salmon patty. I got 10 patty with my mixture. Depending on how big and thick you want your salmon burger to be. You can get more or less. 

In a grill pan pour in a little olive oil and pan fry the salmon patty. These salmon patty cook up really fast. Probably like 2 minutes on each side. 
Once you plate up your patty ...squeeze a little lemon on it. 

Serve on hamburger buns with lettuce/tomato/red onion/Ketchup/mayonnaise 

***you can add a little heat by adding sriracha to your ground salmon before you cook it up also 

*** salt is optional 

I like mines with sriracha mayo and ketchup. 

You can eat it with a summer salad or French fries...both ways is YUMMY!! 

Thursday, July 9, 2015

Shrimp Alfredo Pasta

My kids love anything pasta and it's so hot now that I try to make everything as quick as possible. And using the least amount of dishes as I possible can. 
This pasta dish is a 1 pot pasta. 

1 lb shrimp peeled and deveined 
1 box pasta (any kind you like) 
1 stick UNSALTED butter 
4 cloves minced garlic 
3 Cup heavy cream 
1 Cup Parmesan cheese 
1/2 teaspoon Tony Chacheres 

Garnish: juice of 1/2 lemon
Sliced green onion (green part) 
Parmesan Cheese 

In a large pan...with water...cook the pasta according to package. Remember to add salt. Drain and set aside. 

In the same pan..add a little olive oil and sauté up the shrimp with the 1/2 teaspoon Tony Chacheres. Once it's pink take out and set aside. 

Using the same pan.. On medium low heat. Toss the stick of butter and minced garlic into pan and sauté until fragrant.  Next add the 3 Cup of heavy cream and 1 Cup Parmesan cheese .. Pour in your cook pasta and toss until well coated.
Turn off stove and toss the cooked shrimp in with the pasta. Squeeze the juice of 1/2 a lemon over and garnish  with sliced green onion and more Parmesan cheese. You can add more cracked black pepper if you like. 

Season to taste.