Archive of ‘Southern’ category

When life gives you salmon scraps–

Make salmon cakes!  Have you ever been portioning salmon filets for a party and you want all the pieces to be identical so you end up with all these little scraps of salmon that are perfectly good?  No?  You haven’t?  Because that probably isn’t your typical Saturday night.  But it was mine.

So I woke up this morning and looked at the scraps and viola.  Salmon cakes for brunch.  Even if you don’t have the scraps, you can still make this recipe.  Just buy a regular piece of salmon and bake or boil it or just purchase the canned variety.  No judgement here.  As a matter of fact, I kind of like those stray crunchy bones that always sneak their way into the canned salmon cakes.

Personally, I like to eat my salmon cakes with grits and eggs.  That’s just plain and natural to me.  They also go nicely with a salad or even on a sandwich with a fun spicy mayo.  Below is my go-to recipe but everyone has their own way.  Hopefully you can experiment at home and come up with your own variations with this easy and impressive brunch.

Ingredients

Yield: 4 good-sized salmon cakes.

1 Cup of cooked flaked salmon

1 whole onion chopped

1 scallion (green and white part) chopped finely

1 tsp garlic powder

1 tsp cayenne (more if you like spice)

Salt and pepper to taste

1/4 cup of milk

1 egg beaten

3/4 cup Italian seasoned panko

Directions

Mix flaked salmon, onion, scallion and spices in a bowl.  Make sure everything is evenly distributed.  Next add your milk and your egg.  Then add your binder, either panko or breadcrumbs.  Incorporate the binder in slowly.  You don’t want to over mix because then your cakes will be on the bread-y (not a word) side.  Form your batter into cakes about 1/2”- 3/4” thick and 3” wide.  Heat up a frying pan with oil and butter.  Non-stick will make your life easier but its not a necessity.  When your pan is heated, fry your patties 1-2 at a time being careful not to overcrowd the pan.  They only need 2-3 minutes per side.  This should result in golden brown salmon cakes with a nice crusty edge.

Happy brunching,

Tomica

Salmon Cakes 2

Salmon Cakes

 

What’s with all the Black Eyed Peas?

Happy New Year, TomCookery Family!  Last year, like most years, had its ups and downs.  The ups: TomCookery got rolling, I made lots of new friends in the wedding and event industry here in NYC and I finally started walking the walk and making my dream a reality.

Black Eyed Peas Message Blog PostIf your social media feed is anything like mine, you have been seeing recipes for black eyed peas in the most unlikely places.  Bon Appetite Magazine?  Really?  I’m also guilty of the propaganda.  I’m not sure where the tradition comes from but legend has it that black eyed peas give you luck and collard greens give you prosperity, specifically cash money.  Mix that with the belief that whatever you do on the first day of the year will carry through and voila, a whole nation of people eating black eyed peas and collard greens on New Years Day.  Judging by the dearth of black eyed peas on the supermarket shelves last night, I think we could all use a bit of luck.

Black Eyed Peas Blog Post 1

Now for the downs: It’s hard for me to eat a meal like this without thinking of my grandma, Maggie, who passed away this year.  I’ve been sitting at her table eating meals like this since before my feet could touch the floor.  She taught me everything I know about southern food and I often bounced my #southerncomfort recipes off of her for authenticity.

So, I dedicate 2014 to living out my dream, making Maggie proud and putting all the love she gave me into everything I make for you.

Forward ever, backward never.

-Tom