Saturday, March 17, 2018

Salmon Cakes

Folks our age were the kids of the kids who grew up during the Great Depression and as such most of our parents knew how to stretch their food budgets including making salmon cakes (patties for us) from canned salmon – I don’t know how old I must have been before knowing that tuna and salmon was actually a fresh fish – I did know that ham was available other than Spam though.  Seems like everyone’s mom had their own recipe for salmon patties using different fillers – I believe mine used oats and quite a bit more than Pam's recipe - we likely had salmon flavored fillers.

As Bev and I were reminiscing the other day, we decided we wanted to make some patties from canned salmon (even though we have the real deal in the freezer) but using a more modern recipe and we chose Pam’s version from her For The Love Of Cooking blog.  Check Pam’s blog for the original recipe and some great pics.

Wednesday, March 14, 2018

Chicken Broccoli Cheddar Casserole

We were out of leftovers so it was time to cook something and we didn’t want to go to the store, so we discussed what we could make and decided we had the ingredients on hand for a chicken broccoli casserole and found a recipe requiring only minor changes.  The recipe came from Cathy at Wives With Knives - and was originally from Trisha Yearwood.

Sunday, March 11, 2018

Bolognese Into Spaghetti Pie

Bev and I both like Italian (perhaps my favorite) and we had been wanting to make Bolognese Sauce, and we decided to try a different one than we had made in the past.  I looked around the web and adapted a couple of recipes to come up with one that sounded good and was pretty traditional – a meat sauce rather than a tomato sauce with meat in it.  I thought it was good but not outstanding and I think I may have got it too dry.

Saturday, March 3, 2018

White Bean And Tasso Soup

We’ve had some Tasso in the freezer for a while and Bev’s lingering mouth sensitivity has improved to the point that she can now enjoy mildly spicy food so we decided to whip up a batch of white beans using the Tasso in lieu of our normal ham hocks.  I went a step further and found an actual recipe for White Bean And Tasso Soup at Louisiana Kitchen and Culture then adapted it just a little by using less water, chopping the Tasso at the beginning, and not blending part of the beans to thicken it – all personal preferences).

White Bean And Tasso Soup Adapted from Louisiana Kitchen and Culture

2 cups onions, chopped
2 cups green pepper, chopped
2 tablespoons garlic, minced
2 lb dried white beans, picked over, and soaked overnight
1 ¾ lb Tasso ham, chopped, preferably Poche's brand (just what we had)*

2 bay leafs
1 tablespoon chopped fresh rosemary
8 cups chicken broth
8 cups water (I used four cups)
salt, black pepper to taste
red pepper flakes to taste (none for us)

Add all ingredients to a large Dutch oven; bring to a boil over high heat. Reduce heat to a simmer; cook 2 to 2½ hours or until beans are soft.
Taste and adjust seasoning.

* - Tasso is not actually ham (hogs rear leg) but rather it is cured shoulder which is then rubbed with spices and smoked until fully cooked.

We served it over some cornbread muffins and topped with a little diced onion.

I thought it was very good and perfect comfort food for a rainy day.  It had just the right amount of heat and using less liquid made it just the way I like soup.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


2/28/18 Meal Date

Tuesday, February 27, 2018

Oysters Rockefeller In The Oven

Bev has been craving our normal crappie in lemon/butter/caper sauce and I have been wanting to try our frozen oysters so we opted for both in the same meal.  We really enjoy Oysters Rockefeller (OR) and have posted about them a few times but this was a first for us as we have always cooked them in the half shell on the grill.  During our RV trip to Florida in Dec/Jan we were shocked to discover that very few oysters were being harvested from Apalachicola Bay but we could buy a few. 

Since we wanted to take them home, we bought some pre-shucked ones and froze them with the understanding that they didn’t work well raw but were just as good as fresh-shucked when cooked.

Obviously they could easily be thawed, breaded, and fried but making OR without shells presented a challenge so I went in search of a replacement and found these oven safe oyster dishes at Amazon. 

Friday, February 23, 2018

Annual Trip To Gatlinburg – Part 2

After several dreary days, the sun finally came out on Thursday and we decided to take a drive in the Great Smoky Mountain National Park which surrounds Gatlinburg, TN and you go from mega development into the wilds in just a few feet.  This is the upper end of town using Google Earth to look both ways from the same intersection.

Tuesday, February 20, 2018

Pan Seared Bay Scallops With Lemon Orzo

Bev is not a big fan of scallops so I used her being in Gatlinburg as an opportunity to cook up some bay scallops for just me.  We brought the frozen scallops back from Florida in one pound bags so I made two meals of them.