Another Inspired Recipe Wins

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Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

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Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

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I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

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Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

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Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

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In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

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making memories with my future inspiration ~2017

 

 

 

Saltfish Egg Roll Appetizers

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So a week has gone by and I know I said I wasn’t going to post this egg roll recipe, but husband and daughter convinced me that the world would be a much better place if I did. Basically, they said that everyone needs to try a saltfish egg roll because it is so delicious. Crispy on the outside and jam-packed with a flavorful Asian inspired saltfish filling these egg rolls can even be prepared ahead of time, frozen and then simply reheated. Let’s get this party started.

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The filling is super easy to prepare because it all gets buzzed up in the food processor. Then all you do is wrap and roll……..

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….and fry until golden brown and crispy

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Serve with your favorite dipping sauces and dig in. Delicious and party perfect.

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To prepare saltfish: soak it in cold water in the refrigerator for at least 8 hours changing the water 3 times.

Saltfish Egg Roll Appetizers

8 ounces Buena Ventura Salted Pollock Filets, prepared

3 cloves garlic

2 cups shredded napa cabbage

¼ cup shredded carrot

1 green onion, chopped

1 teaspoon grated ginger

3 tablespoons sweet Asian chile sauce

1 tablespoon chopped cilantro

½ teaspoon salt

½ teaspoon white pepper

12 egg roll wrappers

vegetable oil for shallow frying

Cook fish in a pan of boiling water for about 2 minutes or until the fish flakes. Using a slotted spoon transfer fish to a cold water bath to stop the cooking. When fish is cool transfer to paper towels; pat dry. In a food processor, with processor running, drop garlic through feed tube to mince. Stop machine and add cabbage, carrot, green onion, ginger, chile sauce, cilantro, salt and pepper; pulse until blended. Add fish to food processor; pulse until all ingredients are finely chopped and well combined. Working with 1 egg roll wrapper at a time, lay wrapper down on work surface with a point facing you. Using your finger, rub the edges of the wrapper with water. Place scant 1/3rd cup of filling across lower middle of wrapper. Bring bottom edge of wrapper tightly over filling and fold in sides. Continue rolling to opposite point, pressing to seal. Repeat with remaining wrappers and filling. Heat oil in large skillet over medium high heat. Working in batches, add egg rolls to skillet and fry for 2 to 3 minutes or until evenly golden brown on all sides. Transfer to a rack. Serve while hot with your favorite dipping sauces. Makes 12 egg rolls. Note: fully cooked egg rolls can be refrigerated for a week or frozen for a month and then reheated in a 350F oven when needed

611Store locations include: Cousins, H-Mart, Jetro, Price Chopper, Price Rite

For more information and recipes check out these social media links:

Facebook: https://www.facebook.com/BacalaoCFE/

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And here is a tip for those of you who also love gyoza or Asian dumplings. Replace the egg roll wrappers with wonton skins, pan-fry and then add some water, cover and steam. Another delicious appetizer. The saltfish filling is so versatile.

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The saltfish filling can also be used to make Asian pan-fried & steamed dumplings

 

 

 

Three Citrus Saltfish Tostadas

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When a food product evokes happy childhood memories one can’t help but want to experiment with it. Here I am with Buena Ventura saltfish pollock fillets and wondering why my dad never made his famous bacalao salad during any other time of the year but Christmas and then me following the exact same tradition. Why just serve this delicious fish on just one night? IMG_5483

This is premium pollock fillets sourced from the cold waters of the North Pacific and salted under strict quality conditions. Readily available and easy to prepare why not cook it for a meatless Monday meal, a taco Tuesday or even a “wild-caught” Wednesday. I first tried using the salt fish in a filling for potstickers and egg rolls. The fish certainly holds its own against bold Asian flavors, but I wanted it to shine a bit more brightly rather than being covered up in a wrapper. IMG_9431

A Mexican inspired salt fish tostada it is. A perfect main dish for any night of the week this recipe shines bright with a citrus and spice marinated pollock, crispy corn tortillas and plenty of healthy crunch from fresh vegetables. It will evoke memories of the freshest fish taco you’ve ever eaten, if I do say so myself.

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To prepare salted fish for recipes soak it in fresh cold water in the refrigerator for 8 hours, changing the water three times. For more info & recipes check out www.cfeboston.com.

Three Citrus Salt Fish Tostadas

  • Servings: 4
  • Difficulty: easy
  • Print

1 (16 oz) package Buena Ventura Salted Pollock Fillets, prepared

2 lemon slices

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

2 garlic cloves, grated or finely minced

1 tablespoon honey

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

3 grinds fresh black pepper

8 corn tortillas

½ cup olive oil

½ teaspoon sea salt

1 cup shredded purple cabbage

1 small red bell pepper, seeded, diced

1 avocado, pitted, peeled, chopped

2 green onions, thinly sliced

1 bunch fresh cilantro

½ cup crumbled queso fresco or feta cheese

Cook fish in a pan of boiling water that contains the two lemon slices for about 2 minutes or until the fish flakes. Transfer fish to paper towels; pat dry. Place fish in a heat proof bowl. Using two forks or your fingers flake fish into bite-size pieces; keep warm. In a small saucepan, over low heat, whisk lime juice, lemon juice, orange juice, garlic, honey, cumin, chili powder, smoked paprika and black pepper just until honey is melted and mixture is warmed through; pour over fish. Toss fish with marinade, cover to keep warm, and let stand for 10 minutes. Fry tortillas in hot olive oil until golden brown and crisp on both sides. Drain on paper towels and sprinkle each with a little salt.

To serve, top each tortilla with purple cabbage, red pepper, avocado, green onions, cilantro and cheese. Using a slotted spoon remove fish from marinade and place on top.

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For lots more delicious fun and information connect with CFE International social media.

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Store Locations: Cousins, H-Mart, Jetro, Price Chopper, Price Rite

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