Tag: mayonnaise

Twisted Slaw

twisted-slaw-1

 

The summer of 2016 has been one of the hottest and dryest that I can recall. Our grass is brown, we have trees dying, and our yard already resembles autumn with the yellow and falling leaves. We, most likely, have several more weeks of hot weather, but I am over summer already!

Labor Day is going to be the unofficial end of summer for me, and I’m going to send it off with a bang! I will be with family this year cooking up all of our favorite summertime foods. Hamburgers and hot dogs, brown sugar baked beans, potato salad, homemade ice cream and my cousins fabulous Twisted Slaw!

My cousin, Regina, has a delicious slaw recipe. It is similar to the slaw I have made for years. However, the addition of bell pepper, chives, and green onions definitely takes her slaw over the top with the fresh flavor. It’s delicious alone or on top of a burger or hot dog!

If you are looking for a short-cut, use the pre-shredded cabbage. Regina says that she does this often when feeding her big family. Prepare several hours before serving and store in the refrigerator. Oh, and don’t forget to have a few extra copies of this recipe handy at the cookout because it’s sure to be a hit!

 

Twisted Slaw
 
Author:
Print
 
Ingredients
  • 2 heads cabbage, chopped
  • 1 lg. carrot, chopped
  • ¼ c. chopped chives
  • 3 green onions, chopped
  • ½ c. chopped bell pepper
  • ⅛ c. sugar
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. seasoning salt
  • 1 tbsp. white vinegar
  • 1½ c. mayonnaise
Instructions
  1. Mix the mayonnaise, vinegar, seasoning salt, garlic powder, black pepper, and sugar together in a large bowl. Add the bell pepper, green onions, chives, carrot, and cabbage and toss to coat the vegetables.
  2. Chill at least one hour before serving. Several hours makes it even better.
Notes
After mixing the slaw taste for sugar. It the slaw has a bitter taste add a bit more sugar.

 

Crab Cakes

crab cake 4

Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab, is expensive! So when I found this recipe, I knew I had a keeper. With a few changes here and there, I now have crab cakes that are incredible every time!

I like to pick up crab meat at a reputable fish market when I am near the coast. I typically get enough for a couple of recipes and freeze it. I prefer lump or backfin and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.

Crabmeat is very fragile, so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.

Crab Cakes
 
Author:
Print
 
This recipe makes 6 large crab cakes.
Ingredients
  • 4 lg. eggs
  • 5 tbsp. mayonnaise
  • 3 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay seasoning
  • ½ tsp. salt
  • 4 tbsp. chopped fresh parsley
  • 1 lb. lump crab meat
  • 1 lb. backfin crab meat
  • 1 c. panko
  • Paprika
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.

 

Chunky Potato Salad

aunt euly's potato salad

Today I’m sharing a classic picnic salad recipe…Aunt Euly’s Chunky Potato Salad, just in time for the Fourth of July.  This potato salad recipe is my favorite!  I’ve mentioned in the past just how often my family had gatherings when I was growing up.  Food was always at the center of these gatherings and Aunt Euly was the potato salad queen!  Of course, like many recipes handed down from our ancestors, this potato salad came with no measurements.  So with help from my cousin, Nancy, we came up with this recipe.

The potatoes are crucial, after all this is POTATO salad.  I should have cooked the potatoes just a few minutes longer.  The potatoes should be tender all the way through but still hold their shape.  After researching the internet, I found a few guidelines.

Start your potatoes in cold water.

Season the water with a little salt, vinegar and sugar, (about 1 tbsp. of each per quart).  I’m not sure that Aunt Euly did this, but I like this suggestion.

Dice potatoes to a uniform size, I tried to stay at 1/2-inch.

The next time I make Aunt Euly’s Chunky Potato Salad I will not only pierce the potatoes with a fork to check them, I will also taste to make sure they are cooked perfectly.

 

Chunky Potato Salad
 
Author:
Print
 
Ingredients
  • 3 lb. potatoes, peeled and cubed
  • 1 c. mayonnaise
  • 2 tbsp. yellow mustard
  • ½ c. chopped onion
  • 6 sweet Gerkins, chopped
  • 4 eggs, boiled (you will use the yolks only)
  • ¼ tsp. Season All
  • freshly ground black pepper
  • pinch salt
Instructions
  1. Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
  2. In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.

Salmon Patties (Croquettes)

salmon patties

 

Do you have a meal that you serve exactly the way your mother or your grandmother did? Every time I cook salmon patties, they are served with mashed potatoes and English peas. That is the winning combination that I grew up eating, and it’s still one of my favorites.

This salmon patty recipe is very versatile. I prefer to use one can of pink salmon and one can of red salmon. You can add chopped bell pepper or minced onion if you like. Breadcrumbs may be substituted for the cracker crumbs. My mother adds a small amount or cornmeal, and that’s also delicious. They are great leftover, and you can even put a salmon patty on a bun with a little tartar sauce for a delicious sandwich.

Salmon Patties (Croquettes)
 
Author:
Print
 
Ingredients
  • 2 (14¾-oz.) cans salmon, drained, boned, and flaked
  • ½ c. mayonnaise
  • 1 tsp. Chef Paul Prudhomme's Seafood Magic seasoning
  • ¼ tsp. ground cayenne pepper
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 eggs, beaten
  • 1 c. crushed saltine crackers
  • Vegetable oil
Instructions
  1. Drain salmon, remove bones and skin, and flake into a large bowl. Add mayonnaise, Seafood Magic, cayenne, salt, black pepper, and eggs. Stir to combine. Add the cracker crumbs and mix until blended.
  2. Form salmon mixture into patties.
  3. Pour oil into a large skillet until the bottom of the pan is covered. Heat over medium-high heat. Add salmon patties and cook on both sides until golden brown. You will probably have to cook in batches. Remove cooked patty to paper towel lined plate to drain. Serve warm.

 

Mexican Milanese Style Sandwiches

Mexican Milanese Style Sandwiches

These sandwiches are a new favorite at our house. There are a few cooking programs that I record to watch when I have time, and Mexican Made Easy is on of them. Marcela Valladolid hosts it, and if her other recipes are as easy as this one, then I understand the name of the show. Both kids had friends visiting when I decided to make these sandwiches. They all swooned over these sandwiches.

These sandwiches require frying, but because you are using chicken cutlets, they fry up so fast that you won’t even heat up the kitchen. It is very easy to make your chicken cutlets. First, place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Trim off any fat or ragged edges.

 

Mexican Milanese Style Sandwiches
 
Author:
Print
 
Ingredients
  • 4 (4-oz.) chicken cutlets
  • salt and freshly ground black pepper
  • 1 c. all-purpose flour, for dredging
  • 1 c. plain breadcrumbs, for dredging
  • 2 eggs, beaten
  • vegetable oil, for shallow frying
  • 4 Bolillo or Telera rolls or French bread
  • Chipotle mayonnaise, recipe follows
  • 4 lettuce leaves, optional
  • sliced tomato
  • avocado slices
  • thinly sliced white onion
  • lime wedges
Instructions
  1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
  2. Heat ½-inch oil in a large skillet to 350°F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
  3. To assemble the sandwiches, half the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with chipotle mayonnaise. Place cutlet on the bottom half of a roll and add toppings of your choice. Squeeze with lime juice, if desired.
Notes
I used French Hamburger Buns purchased at Publix supermarket.

Chipotle Mayonnaise
 
Author:
Print
 
Ingredients
  • 1 canned chipotle chile in adobo sauce
  • 1 tsp. fresh lime juice
  • ¼ c. mayonnaise
  • salt and freshly ground black pepper
Instructions
  1. In a small bowl mash together the chipotle chile, lime juice, and mayonnaise. Season with salt and pepper, to taste.