Tag: main course
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.
Baked Walleye with Lemon Garlic Sauce
Baked Walleye with Lemon Garlic Sauce
Being from the land of 10,000 lakes, everyone here loves walleye. But mostly, you’ll only find people battering and frying the fish. Here is a great alternative way to prepare walleye without having to deep fry that only takes 12 minutes total cooking time. If you can’t find walleye, you can substitute other fish such as tilapia, cod, halibut, Chilean sea bass, or grouper.
Servings: 2
Ingredients
- 2 walleye fillets about 12 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lemon Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 lemon juiced
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Brush the walleye with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- While the walleye is baking, melt the butter in a small skillet over medium low heat. Add in the garlic and cook for 1 minute. Squeeze in the lemon juice and mix in the parsley. Turn off the heat.
- Brush the lemon garlic sauce over the walleye. Bake for 2 more minutes.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …