1 pound salmon fillet, cooked and flaked or (14.75 ounce) can of pink or red salmon, undrained
1/3 cup of finely minced onion
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of Old Bay seasoning, or to taste, optional
1 tablespoon fresh chopped parsley
1/4 teaspoon zest from a fresh lemon
15 saltine crackers, crushed fine
1 large egg, beaten
1/8 cup of water
1/2 cup of canola or vegetable oil
If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes. Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Slice lemon into wedges and reserve. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.
Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of the reserved fresh lemon.
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
1/2 pan prepared cornbread, finely crumbled
3 large eggs, lightly beaten
2 cups shucked oysters, cut into thirds
1 bunch scallions (green and white parts), coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped (about 1/2 cup)
2-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons poultry seasoning
1/4 teaspoon dried thyme
Heat the vegetable oil in a large skillet over medium heat. Add onion, celery and bell pepper and cook, stirring for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease a 9- by 12-inch baking dish with vegetable shortening.
In a large mixing bowl, combine all ingredients including stock, using your hands or a fork. Transfer the mixture to the prepared baking dish, cover with foil and bake for 1 hour. Uncover the dish and bake an additional 20 minutes, until the top is golden brown and crusty. Let sit at least 15 minutes before serving.
12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pt. grape tomatoes, halved
1 1/2 cups (6 oz.) shredded Italian three-cheese blend
Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.
Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.
* Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.
2 cups packed basil
1/2 cup Italian parsley
3 cloves garlic
1/2 cup pine nuts, toasted and cooled
1/2 cup grated Parmesan
1/2 teaspoon salt
pinch or two pepper
1/2 cup olive oil
Place all ingredients except oil in a food processor. Blitz two or three times to get it going, then turn on and let run while drizzling oil in. Stop when all the oil is incorporated but before it gets too thin. I like mine to still have a slightly chunky feel to it.