Caesar Salad with Scallop Croutons

 Most of my recipes are homey, stick to your ribs, "the kids will love it" recipes. But every now and then I like to fancy it up. Ya know, get out the good china (that's not chipped from "helpful" kids loading and unloading the dishwasher) and silverware and eat in the company of other adults.

I had this salad at a restaurant over 10 years ago and it has stuck in my mind ever since. I've been wanting to try to make it for years but it never crossed my mind when I was actually planning dinner parties. A couple weeks ago it popped back into my brain and right then I emailed my friend Laurie and asked her if she wanted to come over for lunch the following week, I wanted to use her as a guinea pig. To my amazement she said yes! I think she said yes because she knows I'm not a seafood fan and couldn't believe I wanted to make something with scallops, and just had to see me eating them with her own two eyes to believe it. I'm a complex gal.

So Laurie came over and helped me prepare this yummy, hearty salad for lunch. The bay scallops are breaded in panko and fried (how can that NOT be good?) and placed atop a caesar salad made with homemade dressing and act as the crunchy croutons... with a soft, slightly sweet centre.

This recipe would make 8 appetizer size salads or 4 meal size salads, and would be an elegant addition to your next dinner party.

 Caesar Salad with Scallop Croutons

dressing

1 egg

1 tbsp. lemon juice

1-2 cloves of garlic, minced

1/2 c. oil, vegetable or canola olive oil really changes the taste

1 tbsp. red wine vinegar

1/4 c. freshly grated parmesan

salt and freshly ground pepper to taste

scallop "croutons"

1 lb bay scallops  (the wee ones)

1/4 c flour

2 eggs

2 c panko (Japanese bread crumbs)

salt & pepper
oil

salad

1 head romaine hearts

1 small container mixed baby greens

6 strips bacon, fried crisp and chopped

parmesan cheese, shredded

Instructions:

1. In a food processor or blender, pulse egg and lemon juice until combined.

2. Lightly mince your garlic and add to the egg and lemon.

3. With blade spinning, slowly stream in the oil and allow to continue blending for 1-2 minutes.

4. While the mixture is blending add the vinegar and cheese and salt and pepper.

5. Transfer to a bowl or pitcher and refrigerate for at least 30 minutes (1-2 hours is better) so the dressing has a chance to set and thicken and the flavours to develop.

6. In the meantime, fry the bacon until crisp and allow to drain on paper towels. Chop  into 1/2" pieces.

7. Set up a breading station by putting flour (seasoned with salt and pepper), eggs and panko in separate shallow dishes.
8. Rinse the scallops and dry on paper towels.
9. Dredge the scallops through the flour, then eggs then roll in the panko to coat thoroughly.
10. Heat oil to 365˚F. Carefully drop the scallops into the hot oil making sure not to over crowd. Cook until scallops are golden brown.
11. Drain excess oil off by removing scallops and placing on paper towels.
12. Rinse and dry the lettuce and tear into bite size pieces. Toss with bacon, dressing, parmesan and the scallops and serve.

Pub Style Beer Battered Fish & Chips

My husband's second favourite meal, after a huge juicy steak, is fish and chips. Shortly after we met I made this homemade version for him and I'm pretty sure that's why he proposed.

My grandma never bought frozen fish sticks or frozen french fries. She was a "from scratch" kind of lady. I inherited her love of making food the old-fashioned way, so when my family wants "fish sticks" this is what they get (no complaints so far!).

Don't be scared to attempt this recipe, it's not that complicated and as long as you're not making it 3 times a week it's a nice treat.

Print this recipe

Pub Style Beer Battered Fish & Chips
serves 4

Beer Batter
1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp pepper
1/2 tsp paprika
1 beer, any kind, you won't need it all, just enough to get a pancake batter-like consistency

Fish
2 lbs. Haddock Fillets (or 4 of generous size)
1/4 c. all-purpose flour
lemon

Chips
6-8 med. potatoes, peeled and cut into fries, I use Russett for fries with a fluffy inside

Instructions:

1. Preheat deep fryer to fish setting temperature, or if using a pot, to 320˚F
2. Blanch fries in hot oil for 2 minutes. Remove and set aside.
3. While the fries are blanching, mix the first 5 ingredients together to incorporate.
4. Add beer a little at a time until a pancake batter-like consistency is reached. Drink rest of beer.
5. Pat fish dry with a paper towel and dredge in the 1/4 c. flour making sure it's well coated. Shake off excess flour.
6. Dredge the floured fish in the beer batter coating well.
7. Add the coated fish to the hot oil 1 at a time slowly lowering them in. Depending on the size of your deep fryer or pot and of your fillets, only cook 2-3 pieces of fish at a time so that they don't stick together.
8. Fry for approximately 6-8 minutes or until golden brown.
9. Line a cookie sheet with paper towel and place a cookie rack over top.
10. Remove fillets from hot oil and place on cookie rack to drain excess oil. They will stay piping hot for quite a while, do not put in hot oven or cover as the coating will get soggy.
11. when all fillets are cooked turn temperature of deep fryer up to french fry setting, or 375˚F.
12. Return french fries to hot oil and cook until golden brown.
13. Remove from oil and put on a plate lined with paper towel to absorb excess oil. Sprinkle lightly with salt.
14. Squeeze a bit of fresh lemon juice over fish and serve with tartar sauce.

Print this recipe

Tip - Out of tartar sauce? You can make some quickly with 1/2 c. mayo, 2 tbsp relish, 1 tsp lemon juice and a dash of paprika!

enjoy,

Salmon Cakes with Herb Cream Sauce

Nothing gets kids running to the table, excited for dinner, like fishy cakes!



Okay, I lied... chances are if they knew this was on the menu they'd be hiding under their beds. Unless they're my kids. My kids have a strange affinity for salmon, not strange like salmon is gross (cause my husband and I love it), just strange cause most kids their age like hot dogs and.. well... just hot dogs.

Salmon is one of those super foods, full of anti-oxidants and Omoega-3s, brain food. But salmon, especially fresh salmon, is expensive. When you're attempting to stay within a food budget, one salmon meal could easily use half your week's food allowance. Ever since our teenaged nephew moved in with us I've watched our weekly grocery bills sky-rocket and I've watched my husband get more and more depressed over how much of his paycheck is getting left at the grocery store.

In an attempt to keep my husband from going off the deep end, and serve my family the fish they all so deeply love, I tried to figure out a way to make everyone happy. That's when I remembered my grandma's salmon cakes. She used to make these all the time when I was little, using up left over mashed potatoes and a can of salmon. $7.99/filet (x 5 for my hungry family) vs. $1.99 for 1 can of salmon. Now THAT'S a budget conscious meal!

You could easily make this with tuna, shrimp or any other cooked and flaked, white fish. Give them a try with my herb cream sauce and serve up some affordable brain food!

Salmon Cakes with Herb Cream Sauce

Salmon Cakes
1 can salmon (I use Cloverleaf Wild Red Pacific Sockeye Salmon), with skin and bones removed
2 c. potatoes, peeled, diced and boiled
1/2 container of light garlic & herb cream cheese
3 scallions, diced
1 egg, lightly beaten
1 c. Italian seasoned bread crumbs
1/4 tsp. dried dill or 1 tsp. fresh
salt & pepper to taste
1 tbsp. butter
1 tbsp. olive oil

Instructions:

1. Boil the potatoes until for tender. Drain and a return to the pot and place the pot on the burner for a few seconds to dry out the potatoes.
2. In a bowl mash the potatoes with the cream cheese.
3. Add the salmon, egg, scallions and bread crumbs, dill and salt & pepper. Mix to combine thoroughly.
4. Shape into 8 patties.
5. Heat butter and oil in a skillet and fry patties until golden brown & heated through.

(ridiculously easy) Herb Cream Sauce
1/2 container light garlic & herb cream cheese
2 tbsp. milk
1/4 tsp. salt

Instructions:

1. Place cream cheese and milk in a microwave safe bowl.
2. Microwave for 30 seconds (or until cream cheese really soft and milk is heated) and stir to combine.
3. Season with salt and spoon over salmon cakes.



enjoy,
Amanda