Sunday, April 23, 2017

Slow Cooked and Then Baked Taquitos

Salted Pollock Baked Taquitos
By the time you read this post we will be in Oregon, where we spend our summers. We stay in a small coastal town with local farm stands, a volunteer run public library, a few coffee shops and lots of fun and colorful people. About a month ago I was contacted by a representative of CFE, (Canadian Fish Exporters, Inc) to participate in their International Saltfish Blogger Recipe Challenge. I happily accepted. You can read about the contest here. There are 2 parts of the contest, one for an appetizer and the other a main dish. I received salted Pollock as an ingredient and since I had never cooked with it before I had to do a little research, you can read about that here. I first submitted Pollock croquettes as an appetizer.

Bacala Rico D=Salted Fish


Today’s post is all about the main dish, baked flautas. After soaking and rinsing the fish for 3 days to remove the salt and refresh the pollock I decided to cook it on low heat in the slow cooker with canned tomatoes, chicken broth, cumin and onion powder for 4 hours. I removed the fish from the crock pot and it literally fell apart. I then rolled the pollock in the corn tortillas and brushed them with olive oil. They baked about 15 to 20 minutes. I served them topped with homemade guacamole, tomatoes and green onion. They were delicious. Many times they are deep fried but I prefer this method.

Side note: When made with corn tortillas they are called taquitos and when made with flour tortillas they are called flautas.

Ingredients:


12 ounces Bacala Rico choice boned salted pollock fillets
14.5 ounce cans whole tomatoes
2 cups chicken broth
1 teaspoon cumin
½ teaspoon onion powder
12 corn tortillas
2 avocados
2 stalks green onion, sliced thinly
1 pint cherry tomatoes, cut into fourths
2 limes

To prepare:

Preheat your oven to 425 degrees.


Over a lit flame on medium heat place tortilla on the burner a minute or so on each side. The heat will help soften the tortillas so they are easier to roll.

Add a large tablespoon of shredded fish to each prepped tortilla and roll up placing seam side down.

Preparing the taquitos

Brush the top of the taquitos lightly with olive oil. Bake for 15-20 minutes, until crispy and golden brown. Remove from oven and let sit a few minutes before topping with guacamole, tomatoes and scallions.


CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. You can find BacalaRico pollock at the Los Altos Ranch Markets here in Arizona.

For more information about CFE International and their products you can follow them on social media:

Facebook

Twitter

Pinterest

Instagram

Thursday, April 20, 2017

We Are Quick Pickling This Month #fijchallenge

Dill Quick Pickles
We are now in the fourth month of our year-long food preservation Mastery Challenge hosted by Marisa of the popular canning blog, Food In Jars. This month we are focusing on quick pickles. This type of preserving method is a simple process used to pickle almost any type of fruit, vegetable or even an egg in a vinegar, water, and salt solution that is stored in the refrigerator. The purpose of this challenge is to expand our skills while preserving a food ingredient that we will actually use. This time I pickled eggs and cucumbers.

Now on to the refrigerator pickles also known as quick pickles. These are typically made in small batches in a vinegar brine with herbs and spices. I bought fresh dill and Persian cucumbers at the farmers market. The cucumbers were sliced and then stuffed into two clean pint jars. Coriander seeds, mustard seeds, black peppercorns, and fresh dill sprigs were added and then the chilled brine was poured into jars, covered and then refrigerated. Pickles will keep for one month.

The recipe has been slightky adapted and is from, “Ball Complete Book of Home Preserving”.

Ingredients:

2 pounds Persian or Gerkin cucumbers
2 cups white vinegar
2 cups water
6 tablespoons pickling salt
¼ cup sugar
16 dill sprigs
5 teaspoons mustard seeds
5 teaspoons coriander seeds
1 ¼ teaspoons black peppercorns

To prepare:

Put cucumber slices in a large heatproof bowl.

Combine vinegar, water, pickling salt and sugar in a medium-sized stainless steel saucepan over medium high heat and stir occasionally until sugar and salt dissolve. Let the mixture come to a boil, reduce heat, cover with a lid and simmer for approx 10 minutes. Pour the hot brine over cucumbers.

Cover the bowl with waxed paper and let it rest until the mixture cools to room temperature. Divide dill sprigs, mustard, coriander seeds and peppercorns evenly into jars. Fill jars with cucumber slices until they are 1/2 inch from the top. Pour pickling liquid into each jar until the liquid covers the cucumbers. Screw lids onto jars. Place in refrigerator. For best results let pickles marinate at least 2 weeks.

Quick Pickles with Fresh Dill

Since it was Easter I decided to prepare pickled red beet eggs, It was a relatively simple process. The eggs were hard boiled. Then a pickling brine was made and heated in a medium-sized saucepan. The brine consisted of white vinegar, salt, brown sugar, and water with shredded red beets. After mixture cools eggs are added and refrigerated. I kept the eggs in the pickling brine 2 days. Sadly these did not turn out the way I thought they should, they were very salty and the texture was a little off. Next time I will try Marisa’s recipe. On a positive note the eggs were a beautiful shade of pink, loved the color.

This recipe is from the April edition of the Bon Appetit magazine.

Red Beet Pickled Eggs




Monday, April 17, 2017

Dinner Changing the Game

Dinner Changing the Game, A Cookbook
Most of the time I enjoy preparing our meals but let’s face it every once in a while it feels like a chore. I think this happens to me most when I’m not really excited about the ingredients or the recipe. When I start feeling like this I know it’s time to pull out the cookbooks. I recently received Melissa Clark’s new cookbook, “Dinner Changing the Game”. In this dinner book she pulls together great ingredients to create amazing flavor combinations. Each recipe has a great balance of flavor without requiring significant investments in time and most of the ingredients are easily accessible at your local supermarket. In Melissa’s intro she talks about the struggle of what we think a proper meal should be and what we actually want to cook and eat for dinner. This really resonated with me as I think that is the real cause of why some meal preparations can feel like a chore.

Fish Tacos with Red Cabbage, Jalapeno and Lime Slaw
As you page through her cookbook you come across recipes like Vietnamese Ginger chicken, Kimchi pork chops with kale, seared sausage and rhubarb with swiss chard and warm squid salad. From the fish and seafood chapter I prepared the fish tacos with red cabbage, jalapeno and lime slaw. The fish was broiled with cumin, chili powder and olive oil and then wrapped in warm tortillas and topped with the slaw, avocado slices and a lime crema. These little tacos packed a wallop of flavor and I will be making these again and again especially when we are in Oregon.

Beautiful photography, descriptive narratives and more than 200 all-new recipes make this cookbook a delightful read and must have for the home cook. I would definitely recommend, “Dinner Changing the Game” for anyone that enjoys a meal that is satisfying and full of flavor.

“I received this book from Blogging for Books for this review.”

Friday, April 14, 2017

Carrot Cake Cupcakes and Happy Easter!

Carrot Cake Cupcakes
Mysavoryspoon was started in June 2010 as a way to document my recipes. I was fairly secretive about my blog and told only a few family and friends. There was no commenting on other blogs or social media either. After three years I published my 100th post and celebrated by preparing and posting a carrot cake recipe. That recipe was from Dorie Greenspan’s cookbook, "Baking From My Home To Yours".  About that same time I started reaching out to others and commenting. So glad I did, have made many wonderful friends.

The Peeps Are Coming, My Peep Tree
These carrot cake muffins are from the same recipe but with a few tweaks. I kept all the ingredients the same but added ¼ teaspoon of nutmeg and allspice. The smell while baking was intoxicating and I couldn’t wait  to pull them out of the oven. It’s no wonder with all the carrots, golden raisins, coconut flakes and chopped walnuts. The cream cheese frosting is easy to make and fresh lemon juice adds a little tang. This time the occasion is even more special, Sunday with the family. Happy Easter everyone!

Click here to view the original recipe.

Click here to view original peep post.

Wednesday, April 12, 2017

Asparagus and Scallion Dill Potato Salad

Asparagus and Scallion Dill Potato Salad

Easter is less than a week away and we leave for Oregon soon. As you can guess things around here have been crazy busy. If you are like me and still scrambling to get your Easter menu together this asparagus and scallion dill potato salad is for you. It’s one that showcases some of the brightest veggies of the season. In this recipe fresh asparagus and scallions are poached until bright green and crisp tender. A colorful band of fingerling potatoes are boiled and hard-boiled egg wedges are added.  The ingredients are then mixed together with a vinaigrette of olive oil, mustard, lemon and dill.  Fresh flavors and seasonal colors make wonderful spring sides.


yield: 6 to 8print recipe

Asparagus and Scallion Dill Potato Salad

INGREDIENTS:

  • 1 1/2 pounds fresh asparagus, washed, trimmed and cut into 2 inch pieces
  • 3/4 pound scallions, washed trimmed and cut into 2 inch pieces
  • ½ pound fingerling potatoes, washed and cut in half lengthwise
  • 3 hard-cooked eggs, peeled and cut in half lengthwise
  • Handful fresh dill, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • Lemon zest and juice from 1 lemon

INSTRUCTIONS:

  1. In a wide saucepan add water and bring to a boil, add the asparagus and scallions. Bring water back up to a slow boil and cook uncovered about 3 to 4 minutes until veggies are crisp tender.
  2. In the meantime prepare a cold water and ice bath, when veggies are done remove from pan and drain in colander; immediately add to water bath. Remove when cool, pat dry.
  3. In a medium saucepan add potatoes, bring to a boil and cook until tender about 8 to10 minutes. Drain in colander and add to ice bath, remove; pat dry when cool. Add to asparagus and scallion. Add hard-boiled egg wedges.
  4. Combine and whisk lemon juice and zest, olive oil, mustard and dill. Salt and pepper to taste. Drizzle over salad and gently combine.
Created using The Recipes Generator

Sunday, April 9, 2017

Scallops with Orange Butter Sauce #SundaySupper

Scallops with Orange Butter Sauce
Many of our Sunday meals simmer or bake away in the oven for hours. I love puttering around the house, chopping veggies, folding laundry and all the other chores that the last day of the weekend brings. There is something about a routine that is calming. Now that the kids have grown and have their own families; our times together are more important than ever. Sharing a meal and our lives with each other is one of my biggest joys. Time together is the best.

Because this weeks theme is seafood at the Sunday Supper club I decided to switch up my normal Sunday routine. We love all kinds of seafood and I prepare it for dinner often. I decided upon a quick and delicious meal of Scallops with an Orange Butter Sauce. We have had this for dinner several times before and my husband is the one that cooks the fish as I generally overcook it. In this recipe the scallops are seared about 2 to 3 minutes a side, removed from the pan and set aside. The pan is deglazed and then a sauce is made. I served this with a side of brown rice and a green salad. Happy spring everyone!

This week the host of the #SundaySupper Movement group is Claire; of Sprinkles and Sprouts, Thank you Claire! Today’s event is all about Best Sunday Supper Seafood Recipes. To check out the other tastemakers recipes see links below.


yield: 4print recipe

Scallops with Orange Butter Sauce #SundaySupper

Scallops with Orange Butter Sauce is buttery and delicious. Serve with steamed brown rice and a green salad for a complete and special meal.

INGREDIENTS:

  • 3 tablespoons canola or vegetable oil
  • Salt and pepper
  • 1 pounds sea scallops, (10-20’s)
  • 1 orange, surpremed
  • 1/2 cup orange juice
  • ¼ cup white wine
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons chives, minced
  • 2 tablespoons butter

INSTRUCTIONS:

  1. In a large skillet over high heat add 3 tablespoons oil. Pat scallops dry with a paper towel then sprinkle with salt and pepper. Add scallops to skillet in a single layer; do not crowd the pan. Lower heat to medium-high. Sauté about 2 to 3 minutes per side. Transfer scallops to a plate and cover loosely, leaving drippings in pan.
  2. Reduce heat to medium, add wine stirring constantly about 30 seconds. Add orange juice and zest. Boil until sauce thickens to syrup, stirring frequently, about 1 to 2 minutes, add butter to combine. Add orange segments. Remove from heat. Ready to serve.
  3. Spoon sauce over scallops, garnish with chives and serve with brown rice.
Created using The Recipes Generator

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Thursday, April 6, 2017

Salted Pollock Croquettes

Salted Pollock Croquettes
Growing up fish sticks with ketchup was my only source of seafood. No amount of cajoling could get me to try anything new. Thanks goodness that has all changed and as an adult I’ve grown to love all types of seafood. In fact in a few weeks we leave for Oregon, where we spend our summers. We stay in a small coastal town with each restaurant touting that they make the best clam chowder and fish and chips. A few weeks ago I was contacted by a representative of CFE, (Canadian Fish Exporters, Inc) to participate in their International Saltfish Blogger Recipe Challenge. I happily accepted. You can read about the contest here. I’m always up for a new food challenge. I received salted pollock an ingredient that I’ve never worked with before so a little research was needed.

BacalaRico

Salted Pollock is a white fish that has been cured with dry salt to preserve it. This preservation method is one of the oldest in the world. Back in the day this technique kept fish available year round without the need for refrigeration. Another benefit is that it preserves many nutrients and some might even go as far to say the end result is tastier. Before salt pollock can be cooked it must be rehydrated and desalted. To accomplish this you should soak the fish in cold water for three days, changing the water two to three times a day.

For today’s recipe I prepared a pollock croquette. It’s crisp on the outside and pillowy soft on the inside. It’s a mixture of salted pollock and potatoes with lemon zest and herbs. The fish was simmered in a milk and water bath with herbs and spices and then shredded.

shredded fish
Mashed Yukon potatoes were combined with the fish and the juice and zest of a lemon and scallions. The mixture was formed with a tablespoon and then rolled in flour, egg and panko. The flavor was delicious, I hope you enjoy these croquettes as much as we did. I served these with lemon wedges and a horseradish cocktail sauce. Perfect appetizer for games and parties.


yield: 20 to 22 pieces, depending on the sizeprint recipe

Salted Pollock Croquettes

INGREDIENTS:

  • 12 ounces Bacala Rico choice boned salted pollock fillets
  • 2 cups milk
  • 1 medium onion, cut into large pieces
  • 8 sprigs thyme
  • 2 bay leaves
  • 4 cloves garlic, 2 smashed, 2 minced
  • 8 black peppercorns
  • 1 pound Yukon potatoes, peeled and cubed
  • 3 eggs, divided
  • 1 medium shallot, minced
  • 2 scallions, sliced thin
  • 3 lemons, 1 zest and juice, 2 cut into sliced for serving
  • 1 cup flour
  • 1 1/2 cups panko
  • Vegetable or canola oil

INSTRUCTIONS:

  1. Drain and rinse the pollock. Place in a large saucepan with milk, onion, thyme, bay leaves, garlic and peppercorns. Add just enough water to cover fish over a few inches. Bring to a boil then reduce heat to a simmer. Cook for 20 to 25 minutes, until fish breaks apart and is easy to flake, drain mixture, place fish on a plate and shred using two forks.
  2. Meanwhile cook potatoes in boiling water until tender, about 15 minutes, drain and mash.
  3. In a small skillet sauté shallot until tender about 8 to 10 minutes, add minced garlic and stir continuously 1 more minute. Mix together mashed potatoes with 1 beaten egg, scallions, pollock and lemon zest.
  4. Refrigerate mixture until chilled, about 3 to 4 hours.
  5. When chilled use tablespoon to form into balls or sticks.
  6. Set up a work station with 3 bowls, one with the flour, one with the 2 beaten eggs, and the third with the panko. Now roll them one by one into the flour, then the eggs and then the panko and set them on a prepared tray (wax paper works well here).
  7. In a deep skillet on medium-high heat add about an ½ inch of oil. When oil is hot add 4 to 5 sticks at a time and cook until golden brown about 3 to 4 minutes. (you can tell when oil is hot it almost shimmers).
  8. Set on paper towel to drain and repeat with remaining oil and croquette mixture.
  9. Serve with lemon slices and cocktail sauce or dipping sauce of your choice.
Created using The Recipes Generator


CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. You can find BacalaRico pollock at the Los Altos Ranch Markets here in Arizona.

For more information about CFE International and their products you can follow them on social media:

Facebook

Twitter

Pinterest

Instagram