Monthly Archives: May 2014

Fresh Corn is in Season!

Here in Florida the first crops of corn on the cob are available. Love me some fresh corn! Here’s how I cook it:

Place whole ear of corn in microwave oven.

Place whole ear of corn in microwave oven.

Microwave 4 minutes per ear

Microwave 4 minutes per ear

Carefully remove cooked ear of corn.

Carefully remove cooked ear of corn.

Slice off husks at beginning of corn cob.

Slice off husks at beginning of corn cob.

Shake corn cob until it evacuates its husks.

Shake corn cob until it evacuates its husks.

Perfectly cooked corn emerges clean of all silk and husks!

Perfectly cooked corn emerges clean of all silk and husks!

 

3 Comments

Filed under Healthful Eating

Oklahoma Burger with a Georgia Twist

Have you ever eaten at Sid’s Diner in El Reno, Oklahoma? It’s part of historic Route 66 and famous for introducing the fried onion burger back in the 1920s. I’ll admit I haven’t because every time we get to El Reno, we have the bison burger. Love bison burgers! But my curiosity for the fried onion burger grew when my friend Chef Gary Straka made some for a cooking demo for the 360 Cookware skillet. He loves the onion burger, and so did his audience. So today I made fried onion burgers for lunch. Here’s how:

Finely chop Vidalia onion

Finely chop Vidalia onion

100_1043

Press onion into the meat

100_1044

Grill onion side over medium-low heat

100_1045

Carefully turn burgers and increase heat.

100_1052

Serve on a toasted whole wheat bun.

RECIPE

Oklahoma Burger with a Georgia Twist

Serves 2

Ingredients:

  • 1/2 pound lean ground beef
  • 1/2 Vidalia onion
  • salt and pepper
  • cooking spray

Directions:

  1. Preheat griddle or skillet over medium-low heat. Spray with nonstick cooking spray.
  2. Divide the beef in two equal portions and form thin patties.
  3. Thinly chop the onion.
  4. Salt and pepper one side of the patties. Press the onions into the meat.
  5. Carefully place each patty, onion side down, on the preheated griddle. Salt and pepper the second side of each patty.
  6. Cook for 7 or 8 minutes over medium-low heat. You want the onions to caramelize, not brown.
  7. Carefully turn each patty (you may need a second spatula as a “helper”) and increase the heat to medium.
  8. Cook burgers just until done, about 3 minutes or until juices run clear. Do not overcook.
  9. Serve on your favorite bun (we like whole wheat potato rolls).

If Vidalia onions aren’t available, substitute any sweet onion.

1 Comment

Filed under Burgers, cooking, Healthful Eating, Recipes, whole wheat

A Pantry Staple: Salmon Croquettes

Stuck for a hasty, tasty, and healthful entree? My standby is salmon croquettes. I keep a couple of cans of premium wild Alaskan pink salmon in my pantry. Similar to crab cakes, croquettes are nutritious and also a good way to stretch your grocery dollars.

I learned to make salmon croquettes when I was 18. My recipe and method has changed little through the years. Here it is:

RECIPE

Salmon Croquettes

Serves Three

Ingredients:

  • 1 14.75 oz. can salmon
  • 8-10 saltines, crushed
  • 1 Tbsp. finely chopped onion
  • 1 Tbsp. finely chopped sweet pepper
  • 1 egg, beaten
  • nonstick cooking spray

Directions:

  1. Drain canned salmon of liquid. Bones are optional–leave them in or remove them. (I usually pull them out and eat them before I cook).
  2. Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
  3. Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
  4. Using your hands, form 9 or 10 small patties of the salmon mixture.
  5. Spray skillet with cooking spray.
  6. Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
  7. Serve with your choice of vegetables.

 

Salmon croquettes served with steamed broccoli and herbed carrots.

Salmon croquettes served with steamed broccoli and herbed carrots.

2 Comments

Filed under cooking, Fish, Healthful Eating, Salmon