SALMON CAKES SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Heat a medium skillet over medium high heat.
- Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
- Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
- Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
- Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
KORN FLATBREAD
Provided by Food Network
Categories dessert
Time 55m
Yield 16 to 20 servings, as an hors
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F in a convection oven for 350 degrees F in a standard oven.
- Mix all ingredients to form thin batter.
- Spritz the cookie sheet with the non-stick spray. Line with a sheet of parchment paper, and then spritz it again.
- With an offset spatula, spread a thin layer of batter onto the parchment. Bake until crisp and tanned, about 20 to 30 minutes (rotating the pan once, for even baking). Repeat.
- Once all the flatbread is cooked, break it into bite size pieces with your hands. Serve with osetra caviar and caviar garnishes: creme fraiche, chopped hard-boiled eggs, and chopped chives.
SWEET CORN DOUGHNUT HOLES
Good, in-season summer corn is so incredibly sweet, I love to come up with creative ways to highlight it as a dessert. These easy doughnuts (read: no yeast required) come together quickly and are such a delicious bite of summer. Toss them in confectioners' sugar or cinnamon sugar for a classic finish, or dunk them in whipped cream or a sauce made from fresh summer berries-blueberries make a particularly perfect pairing!
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 35 doughnut holes
Number Of Ingredients 14
Steps:
- Heat 3 to 4 inches of oil in a medium pot until the oil registers 350 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels.
- Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg together in a medium bowl. Add the buttermilk, butter, eggs, honey and vanilla and mix first with a whisk, then with a silicone spatula as the mixture combines and becomes thicker. Fold in the corn kernels if using.
- Place a generous amount of confectioners' sugar in a shallow bowl. Working in batches, drop 1 heaping tablespoon of batter into the hot oil (a small cookie scoop makes a rounder doughnut, but you can also use 2 spoons to drop in the batter). Drop in 3 to 5 doughnuts at a time, depending on the exact size of your pot. Fry until they are deeply golden brown, 3 to 4 minutes.
- Remove the doughnuts from the oil using a slotted spoon and drain on the paper towels. While they're still hot, toss them in the confectioners' sugar to coat and transfer to a serving bowl or platter. Repeat with the remaining batter-frying, draining and dredging in confectioners' sugar-until you've fried all of the dough. Serve immediately.
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