Recent Posts
Irish Fish Cakes
Irish Fish Cakes
Irish fish cakes are a popular pub food all over Ireland. The fish cakes were created during the great potato famine; where fish was an inexpensive ingredient due to Ireland being surrounded by water. Typically, cod is used, but haddock, whitefish, tilapia, and even salmon are suitable substitutes.
Ingredients
- 1 lb cod
- 1 cup milk
- 2 bay leaves
- 1 1/2 cups russet potatoes peeled and cubed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp parsley chopped
- 1 tbsp tarragon
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp lemon zest
- 1 tsp salt
- 1 tsp black pepper
- vegetable oil for frying
Instructions
- Place the cod fillets in a pot with the bay leaves. Pour in the milk. Bring to a simmer and cook for 2 minutes. Flip the fillets and cook for 2 more minutes. Turn off the heat, cover, and let sit for 10 minutes until the fillets are cooked through. Scoop out the fillets and let cool in a bowl.
- In another pot, boil the potatoes until fork tender; about 8-10 minutes. Strain, then place in the bowl with the cod, allowing to cool.
- Mash the potatoes and cod together with a fork.
- Add in all of the ingredients.
- Mix thoroughly together.
- Form into 1/3 cup cakes. Let rest in the refrigerator for 30 minutes.
- Heat an 1/8” of vegetable oil in a large sauté pan over medium heat. Place the fish cakes in the pan.
- Fry for 5-6 minutes a side until golden brown and crispy.
Buffalo Chicken Burger with Blue Cheese
Buffalo Chicken Burger with Blue Cheese
At my meat counter, we make a buffalo blue cheese chicken burger with the cheese mixed into the meat. While they’re pretty good, I think it’s silly to mix the cheese into the patty instead of placing it on top. So I decided to make the burgers at home from scratch; even better than the premade mix I use at work.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup buffalo sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp parsley chopped
- 1 tbsp butter
- blue cheese crumbled
- brioche buns toasted
Instructions
- Place the ground chicken, breadcrumbs, buffalo sauce, parsley, onion and garlic powder in a bowl.
- Mix until all of the ingredients are well incorporated.
- Form into 4 patties.
- Melt the butter in a large sauté pan over medium heat. Place the Pattie’s in the pan. Cook for 5 minutes.
- Flip the patties. Cook for 3 minutes.
- Place blue cheese on the burgers. Cover the pan and cook for 2 more minutes.
- Place each burger on a toasted brioche bun.
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Chicken Souvlaki
Chicken Souvlaki
Souvlaki is the general Greek term used for skewered and grilled meats. This method of cooking has been dated back to 2000 B.C. Today, souvlaki is considered Greek fast food; typically served with pita, cucumbers, tomato, and tzatziki, with a side of fried potatoes. Souvlaki can be made with chicken, pork, beef, or lamb.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1 1/2” cubes
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1 lemon juiced
- 8 garlic cloves minced
- 2 tbsp oregano
- 1 tbsp rosemary
- 1 tsp sweet paprika
- 1 tsp white pepper
- 1/2 tsp salt
Accompaniments
- pita
- tzatziki
- cucumber sliced
- tomato sliced
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken breast for up to 24 hours.
- Skewer 5-6 pieces of the chicken breast per stick.
- Place the charcoal in the chimney starter and light until they are grey. Place the skewers directly over the charcoal.
- Grill for about 3 minutes on all 4 sides until cooked through.
