The smell of BBQ and fireworks are in the air! We, as well as many of you, are planning on lighting up the grill for the BBQ festivities, something we really look forward to. During the warm summer months, our smoker gets plenty of mesquite action, but there’s always a special feeling in the air on the 4th. Lighting up the BBQ is like lighting the candles on America’s birthday cake. We’re giving America a serious celebration today with plenty of grilling action , accompanied friends, family and neighbors. From the looks on our menu, there’s plenty to celebrate for today and tomorrow. The amount of leftovers are going to be huge! But we do love our left overs!
Oh to the glory of leftovers. Nothing inspires creativity & experimentation than having something in the fridge you just hate to have go to waste. Leftover BBQ, wrap ’em up into a fresh springroll. Leftover bread, can anyone say “Bread pudding!” Extra cooked veggies, layer them into an Italian sformato di verdura (vegetable mold). Sitting in our fridge was some tantalizing BBQ’d salmon and corn that were left over from a class we taught Saturday. Two days out, we knew that the salmon need to be eaten now, or be delegated “dog’s meal.” Being that the little one, Sierra, was awfully bratty on our recent roadtrip (video coming soon!), we decided they weren’t worthy. After all, she did go potty in the middle of the road right as a tour bus was approaching. There’s nothing like having to play traffic cop to guide a loaded tour bus around where your dog just unloaded.
Grilled Salmon with Italian Parsley & Lemon Butter
So what culinary idea popped into our heads so utilize this last bit of ocean wonder? Salmon cakes! Basically we created a salmon version of crab cakes to which we added the leftover corn for a bit of refreshing pop, some shallots, fresh parsley, fresh bread crumbs from the leftover stale bread. The fridge and kitchen are now cleaned up and we’ve created something tasty to send down the gullet. Nothing went to waste and the pups were denied any unworthy tasty treats in their next meal. Ha ha ha ha. You all know they really are too spoiled. We have to be mean every once in a while to keep them in check and appreciative of the good life they have. To compliment the salmon cakes we shook up a couple of Sidecars with some of the lemons that Roxanne from the “Culinary Cocktail Hour” show gave us. They were home grown by her and, we must say, make a damn good Sidecar. Nothing compares to home grown lemons.
Saturday’s BBQ & Grilling Class:
Todd heating up the mesquite lump charcoal. I don’t know about you ladies, but I (Diane) think any man behind the BBQ is uber sexy! Do ya agree?
The outdoor class set up: Lots of garden herbs, peppers and nectarines for the grill. For dessert: Grilled honey/basalmic glazed nectarines and fresh whipped creme. Totally summer!
From the garden: lots of fresh herbs for the buttered grilled corn. Can you guess what herb flower this is? Answer at the bottom of the post….
Left overs from the class: Salmon, corn and Italian Parsley
Finale…Don’t forget the lemon!
Salmon & Corn Cake Recipe
1 lb Cooked Salmon
1/2 c Cooked Fresh Corn
1/4 c Shallots, diced medium
3 T Italian Parsley, finely chopped
1 Egg, beaten
3 T unsalted Butter, melted
1 T Fresh Ginger, grated
1 t Paprika
1 t Soy Sauce
1 t Sea Salt
1/2 c Fresh Bread Crumbs
oil for frying
1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.
2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.
3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)
4. Drain on paper towels, squeeze some lemon over, and enjoy.
Since we are on the topic of leftover uses, what are everyone’s favorite dishes for using up leftovers? We all need a little inspiration on how to use up those day old tasties, especially after today’s July 4th cooking fest!
Herb flower answer: Oregano flowers!
More appetizers that you might enjoy:
- Thomas Kellers Cornets
- Crispy, curry crusted tofu and basil fresh springrolls
- Roasted klondike rose potatoes with herb goat cheese, thyme
- Vietnamese stuffed squid
- Asian nachos with pork and/or wonton chips/prawn crackers
- Parmesan poppy seed crackers
- Baked walla walla sweet onion dip
- Panko crusted shrimp lollipops
- Zucchini blossoms stuffed with pork
- Purple kohlrabi chips
- Tofu frites, fries and mojo’s
- Vietnamese Spring Rolls – Pineapple and pork fresh springrolls
- Roasted nuts with parmesan, black pepper, sea salt
- Turkey and bacon fried springroll
- Vietnamese green mangoes and chili salt dip