Tag: American
Shrimp Burger
Shrimp Burger
Let’s make one thing clear: the shrimp burger is not mutant a crab cake. The shrimp burger happens to be indigenous to the Crystal Coast of North Carolina. This succulent sandwich consists of shrimp, green peppers, garlic, and shallots pulsed in a food processor, then mixed with an egg, breadcrumbs, lemon juice, and creole seasoning. The mixture is formed into patties, then fried in butter; topped on a toasted bun with lettuce, tomato and either tartar or remoulade sauce.
Servings: 4 burgers
Equipment
- food processor
Ingredients
- 2 shallots chopped
- 3 garlic cloves
- 1/2 small green pepper chopped
- 2 tsp creole seasoning
- 1/2 lemon juiced
- 1 lb peeled and deveined shrimp tails removed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp butter
- brioche buns toasted
- butter lettuce
- tomato sliced
- remoulade sauce
Instructions
- In a food processor, pulse the green pepper, shallots, and garlic until they are finely chopped.
- Add in the shrimp and pulse a couple of times until they are coarsely chopped.
- Scrape out the shrimp mixture into a bowl. Mix in the egg, creole seasoning, lemon juice, and breadcrumbs. Form into 4 patties.
- Melt the butter onto a griddle or skillet over medium heat. Place the patties on the griddle and cook for 4-5 minutes a side.
- Toast the buns on the griddle.
Assembly
- Spread remoulade sauce on both sides of the bun.
- Place a shrimp burger on the bottom half of the bun.
- Top with a slice of tomato and butter lettuce.
Glazed Ham Loaf
Glazed Ham Loaf
The ham loaf has been a staple in Pennsylvania for several hundred years; created by German settlers. Think of it as the porkiest meatloaf ever made. It consists of 2 parts ground ham, 1 part ground pork, breadcrumbs, onions, milk, and an egg; with a brown sugar/mustard/cider vinegar glaze. Preparation is pretty straightforward. Mix all of the ingredients together. Form into a loaf. Bake for an hour; with the glaze applied the last 20 minutes of cooking. If you’re a big fan of pork, this is the ultimate comfort food.
Equipment
- food processor
Ingredients
- 2 lbs ham
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/2 cup white onion finely chopped
- 6 garlic cloves minced
- 2 tsp black pepper
- 2 tsp paprika
Ham Loaf Glaze
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
Instructions
- Using a food processor, chop the ham until it is almost a paste. You can also use a grinder if you have one.
- Mix all of the ingredients together in a bowl.
- Form the mix into a football-shaped loaf. Press crosshatch cuts with a chefs knife into the loaf. Place on a baking pan lined in parchment paper. Bake at 350° for 40 minutes.
- While the ham loaf is baking, whisk together the glaze ingredients.
- Take the loaf out of the oven. Pour the glaze over the ham loaf. Bake for another 20 minutes.
Louisiana-Style Catfish Nuggets
Louisiana-Style Catfish Nuggets
Catfish gets a lot of hate, but it is one of my favorites. The nuggets are usually pieces from catfish fillets that fishmongers trim off to make the fillets looks pretty. Louisiana-style catfish nuggets are coated in flour, then dipped in buttermilk seasoned with hot sauce, then dredged in cornmeal and fried. If you can’t find nuggets, you can cut up small pieces of catfish fillets; or you can leave the fillets whole. Serve the nuggets with remoulade sauce.
Ingredients
- 1 lb catfish nuggets
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 tbsp Louisiana-style hot sauce
- 1 cup yellow cornmeal
- 2 tsp creole seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
- remoulade sauce for serving
Instructions
- Coat the catfish nuggets in flour.
- Mix the buttermilk with the hot sauce. Place the catfish nuggets in the buttermilk.
- Season the cornmeal with the spices. Dredge the catfish nuggets in the cornmeal.
- Heat up a 1/2” of vegetable oil in a frying pan over medium high heat. Place the nuggets in the oil, making sure to not overcrowd the pan. You will have to cook the nuggets in batches.
- Fry the nuggets for 5-6 minutes a side.
- Drain the nuggets of grease on a wire rack.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
