MPT Cooks! Campanella with Salmon & Vegetables and Maryland Scalloped Oysters
Host Rhea Feiken invites Elizabeth Todorova to MPT Cooks! to share her Campanella with Salmon & Vegetables recipe, while host Tony Hill welcomes Holly Garrison Greene, who prepares her version of Maryland Scalloped Oysters.
Jamie's Quick Potato Dauphinoise
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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Potatoes Au Gratin (creamy French Potato Bake)
The better version of Scalloped Potatoes, courtesy of Julia Child!
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How To Make Salmon Croquettes: The Best Salmon Patties Recipe
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Salmon Patties Recipe
Ingredients
(2)15oz Canned Pink Salmon
5 Tbs Onion, finely chopped
3 Tbs Green Bell Pepper, finely chopped
2 Tbs Red Bell Pepper, finely chopped
2 Large Eggs
3/4 Cups Vegetable Oil
1 Tbs Melted Butter
3/4 Cups Italian Breadcrumbs
4-5 Tbs Salmon Juice
4 Tbs Fresh Lemon Juice
1-1/2 Tbs Seasoning Salt
1 Tbs Garlic Powder
2 Tsp Black Pepper
1 Tsp Onion Powder
1 Tsp Parsley Flakes
Instructions
1. Ok so first things first, chop your onions and peppers into small pieces.
2. Place a skillet over high heat.
3. Add your oil, onions, and peppers. Saute the vegetables for 2 minutes, then sit aside. The reason we sautee them is because something they don’t cook thoroughly after we blend them into the fish mixture and fry them in the salmon patties. So to ensure they are sauteed and fried, we fry them separately first.
4. Open the cans of pink salmon. Preserve some of the salmon juice and drain the rest. We’re going to be adding some of that fish juice to the mixture in a few to enhance the overall salmon flavor of the patties.
5. Remove that unappealing black skin and the bones from salmon. My family never removed the bones and you dont need too either because the bones are extremely soft but I just dont like the ideas of bones soft or not, in my salmon patties so i just remove them. Especially since sometimes they can be on the tougher side.
6. Afterwards, chop the salmon into small fine pieces.
7. Microwave your margarine or butter for 30 seconds or until melted. We need the butter to be melted before adding it to the mixture we obviously cant add it solid!!!
8. Next, add your eggs, lemon juice, salmon juice, and melted margarine or butter to a bowl.
9. Add the seasoning salt, garlic powder, onion powder, pepper, parsley, and breadcrumbs, then stir in well.
10. Add the salmon, onions, and peppers, then stir in well again.
11. With your hands and a large spoon, shape the salmon into salmon patties shapes.
12. Place your skillet over medium-high heat.
13. Preheat the oil for 3 minutes. Once hot, add 3 salmon patties at a time, and fry for 3 to 3-1/2 minutes per side. Flip them over using 2 spatulas or else you might burn yourself and that ain’t cool!!!! You will see them begin to brown on the edges when it’s time to flip them over.
14. Once done, place patties on a paper toweled plate to drain excess oil. Enjoy!
I love salmon patties…. they are so versatile and are eaten for breakfast lunch and dinner. My family always made them for breakfast or brunch and I think that’s when most people commonly eat them. Salmon patties aka cakes, some people call them croquettes…. are so tasty yet easy to make. People call this poor man’s food especially because you will find that most people make them using the salmon from out the can and we all know canned meat is seen as poor man’s food because it’s affordable and very cheap. But who cares right? They’re good and that’s all that matters. These are best served with rice if you’re serving them as a main course for dinner or with scrambled eggs and grits if you’re making them for breakfast… mmm mmm mmm mmm mmm… Im getting hungry just talking about them. You can use fresh salmon meat as a more healthy alternative. A friend of mine buys fillet salmon and shred the meat in a food processor and use it in replace of the salmon in the can. You can add whatever seasonings, condiments, and vegetables you want to your salmon mixture… that’s what makes salmon patties special.. there’s no limit to how many ways to season them. You can add so many different condiments or seasonings to it. But im going to be showing you the condiments and ingredients I like to use best when making salmon patties so check the recipe below.
Tuscan Butter Salmon | Delish
INGREDIENTS
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. Parmesan
1/4 c. chopped herbs (such as basil and parsley)
Lemon wedges, for serving (optional)
DIRECTIONS
1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
4. Return salmon back to skillet and simmer until salmon is cooked through, about 3 minutes more.
5. Garnish with more herbs and squeeze lemon juice on top. Serve immediately.
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CREAMY SCALLOPED POTATOES - How to make SCALLOPED or AU GRATIN POTATOES Recipe
An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. This popular (bake in the oven) creamy cheesy dish made with thinly sliced potatoes, grated cheese, milk, onions (optional), butter, salt & pepper is the BEST. Serve with baked, grilled or fried chicken, fish or meat. Click on Show more before for this recipe & links to complimentary food videos...
CREAMY SCALLOPED POTATOES
Preheat oven to 350 degrees F.
Grease 1 quart baking dish, set aside
4 cups potatoes, clean under cool running water, peel, slice thinly & covered with fresh cool water
8 ounces Colby & Montaray Jack cheese, grated (set aside 1/2 cup for topping)
1 1/2 cups milk
2 Tablespoon onion, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a medium skillet or sauce pan, over medium-high heat, melt butter. Whisk in flour & onions, cook 1 minute.
2 Slowly whisk in milk, continue to stir until mixture is bubbly. Remove from heat.
3. Add salt, pepper and grated cheese. Whisk until blended.
4. In prepare baking dish, arrange half the drained potato slices in the bottom. Cover potatoes with half the cheese sauce. Add another layer of the remaining drained potato slices and cover in remaining cheese sauce.
5. Top with reserved 1/2 cup of grated cheese.
6. Bake uncovered for 1 hour.
7. Cool 30-40 minutes before serving.