Salmon Croquettes & Avocado Cream Sauce

On Monday night I broiled a lot of salmon, a Costco sized package.  In a trick of fate my husband wasn't home, my son's don't like what I make anyways, my Chinese teenager decided just before dinner he was now a vegetarian,  my daughters and I don't eat very much and well that left A LOT of leftover broiled salmon.  Since I had left-over salmon I decided to try my hands at croquettes.  I don't have any bread or bread crumbs in my home right now so I went a more southern route and used cornmeal.  The cream sauce was a recipe I found an amended.  This time my husband was home and we ate some of them, my daughters both tried them too.  We still have left-overs though.  I'm thinking maybe tacos, maybe?  You can use canned salmon for this recipe by the way.

 Golden crust and moist interior.  With the sauce it's over the top.

Ingredients for Salmon Croquettes:

2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon

Ingredients for Avocado Cream Sauce:

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 cup Mayonnaise

1 cup Avocado Oil
1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce

 Remove the salmon from the skin and place in bowl.  Using a fork, gently flake the salmon.

 Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.

 Mix together.

 Using a 1/4 cup portion the salmon mixture.

Press the salmon into a patty and dip in the remaining cornmeal on both sides.  Place on a dish.  When all the patties have been formed refrigerate for 20 minutes.

Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.

When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.

 Cook croquettes until golden brown and flip, 3-4 minutes.

Remove and place on a paper towel lined plate.

Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender.  Blend until smooth.

 Serve the sauce alongside the croquettes.

Enjoy!

Salmon Croquettes & Avocado Cream Sauce

Printable Recipe Found Here

Ingredients for Salmon Croquettes:

2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon

Ingredients for Avocado Cream Sauce:

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 cup Mayonnaise

1 cup Avocado Oil
1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce

Process for Salmon Croquettes:

 Remove the salmon from the skin and place in bowl.  Using a fork, gently flake the salmon.

Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.

Mix together.

Using a 1/4 cup portion the salmon mixture.

Press the salmon into a patty and dip in the remaining cornmeal on both sides.  Place on a dish.  When all the patties have been formed refrigerate for 20 minutes.

Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.

When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.

Cook croquettes until golden brown and flip, 3-4 minutes.

Remove and place on a paper towel lined plate.

Process for Avocado Cream Sauce:

Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender.  Blend until smooth.

Serve the sauce alongside the croquettes.

Enjoy!

BBQ Pork Pizza

I don't often try out a different topping combination for pizza night since my children only like pepperoni and cheese but my refrigerator had left over Rotisserie Carnita's that were seriously needing to go on a BBQ Pork Pizza.  My friend Whitney and I created this recipe together. 

 This was the best use of my left overs ever!

Ingredients for this recipe are:

1/2 lb. Spelt Tipo 00 Pizza Dough 9 I used my homemade recipe found here)

1 3/4 cups BBQ Sauce (I used my homemade recipe found here)

1 cup Left Over Rotisserie Carnitas (I used my homemade recipe found here) 

5 oz. Shredded Gouda Cheese

Cornmeal

Preheat Pizza Stone in Oven to 500 Fahrenheit

Roll out pizza dough to a thin 12 inch round.

Sprinkle cornmeal on pizza peel or inverted cookie sheet.

Place pizza round on cornmeal, make sure the pizza round can slide on the cornmeal.

 Mix Carnitas with 3/4 cup BBQ sauce.

 Pour 3/4 cup BBQ sauce on pizza dough round, spread around dough (or drizzle since my sauce 
is in a squeeze bottle) leaving the outer 1 inch clear of sauce.

 Sprinkle cheese on pizza.

 Sprinkle Carnitas on cheese.

 Drizzle remaining 1/4 cup BBQ sauce on pizza.

Slide pizza onto stone in oven and bake for 5-8 minutes, remove when cheese is bubbly 
and starting to brown.

Place pizza on large cutting board and let rest for 3 minutes before slicing.

Enjoy!

BBQ Pork Pizza

Printable Recipe Found Here

1/2 lb Spelt Tipo 00 Pizza Dough

1 3/4 cups BBQ Sauce

1 cup Left Over Rotisserie Carnitas 

5 oz Shredded Gouda Cheese

Cornmeal

Preheat Pizza Stone in Oven to 500 Fahrenheit

Roll out pizza dough to a thin 12 inch round.

Sprinkle cornmeal on pizza peel or inverted cookie sheet.

Place pizza round on cornmeal, make sure the pizza round can slide on the cornmeal.

Mix Carnitas with 3/4 cup BBQ sauce.

Pour 3/4 cup BBQ sauce on pizza dough round, spread around dough leaving the outer 1 inch clear of sauce.

Sprinkle cheese on pizza.

Sprinkle Carnitas on cheese.

Drizzle remaining 1/4 cup BBQ sauce on pizza.

Slide pizza onto stone in oven and bake for 5-8 minutes, remove when cheese is bubbly and starting to brown.

Place pizza on large cutting board and let rest for 3 minutes before slicing.

Enjoy!

Cornbread

I'm making chili for dinner.   See the next post for the recipe.  My husband always reminds me that if I'm going to make chili, I must also make cornbread.  Our church has a chili cook-off every year around Halloween, and what I have noticed is that very few people bring cornbread and it is gone far quicker than the chili.  My point is cornbread should be with chili.  You know the saying (using your best hillbilly accent) "Cornbread and chili," they are synonymous with each other, they go together like Lavern and Shirley, milk and cereal.  I like cornbread, it can be tricky though.  Making cornbread that is moist and flavorful is hard.  Tonight's cornbread recipe was born out of my pantry using what I had to work with, and even with that history it turned out well.

Preheat oven to 400 Fahrenheit

 Cornbread and chili, did you say it with the accent?  I did.

 Ingredients for this recipe are: 2 cups white or yellow cornmeal (I had white on hand), 2 cups self-rising flour, 2 eggs, 1/2 cup olive oil, 2 1/2 cups milk (next time I'll use my homemade cultured buttermilk, mine wasn't ready yet, recipe found here), 3/4 cups honey (I used raw).

 Pour or put all ingredients in mixer bowl.

 Mix with whisk attachment until thoroughly mixed, let rest until oven is preheated.

 Evenly divide between two cake pans, or pour into a 9x13 pan.

 Bake for 30-35 minutes.  Remove from pans, allow to cool then cut.

Cornbread and chili, another chance to say with an accent.  Silly people.

Enjoy!