http://racerealty.com/

Food: September Food Challenge recipes

Posted: Thursday, September 23, 2004

Dennis Adams' 'Stuffed Plum Tomatoes'

Blend together:

16 ounces softened cream cheese

2 tablespoons peanut butter

2 tablespoons dill relish (cucumbers)

2 tablespoons chili sauce

2 tablespoons chopped green olives

12 cup smoked salmon

Directions: Cut 8 plum tomatoes in half, and hollow out. Stuff tomatoes with cream cheese mixture and place on baking sheet. Mix 12 cup cracker crumbs with 2 tablespoons melted butter and sprinkle on top of tomatoes. Place in 375 degree oven for 15-20 minutes, until crumbs are browned. Serve on a lettuce leaf.

• • •

Cathie Allen's 'Asian Swimming King'

Take a 2-pound fillet of Alaska king salmon (washed and dried with paper towels). Set aside and prepare salad and spicy peanut sauce.

Salad topping:

1 large tomato

12 large cucumber

12 cup onion

14 cup chives

12 cup cilantro

1 teaspoon salt

Directions: Dice tomato, cucumber and add onion, chives, cilantro and salt. Pour 1 cup red pepper and seasoned rice vinegar over mixture and let marinate while making peanut sauce. Later, the liquid will be drained and added to the peanut sauce.

Spicy peanut sauce:

14 cup peanut oil

12 cup diced onion

4 diced garlic cloves

1 teaspoon Thai curry paste

12 cup peanut butter

1 cup coconut milk

1 tablespoon brown sugar

12 teaspoon salt

12 teaspoon dry crushed red peppers

2 teaspoons Thai fish sauce

1 tablespoon key lime

Directions: Add peanut oil to skillet and sauté diced onion and garlic cloves until soft. Add Thai curry paste, peanut butter, coconut milk, brown sugar, salt, dry crushed red peppers, Thai fish sauce, key lime and 12 cup of the marinade left over from the salad topping. Cook, while stirring for two minutes. Then turn heat down to warm. If oil separates, drain off at this point.

Salmon: Broil salmon until barely cooked with 1 tablespoon melted butter and lemon pepper to taste. Check every few minutes by cutting a serving-size piece and look for fish to turn opaque. Place individual serving sizes on a platter. Cover with a generous amount of spicy peanut sauce and garnish with a small amount of the salad topping.

Serve with Jasmine rice and Thai iced tea.

• • •

Ernesta Ballard's 'Salmon Satay Sandwich'

Dough:

Focaccia dough (proofed - already risen once)

2 medium cucumbers

1 large tomato

1 pound salmon fillet

2 cups satay sauce (recipe follows)

Lettuce, arugula or watercress

Satay:

1 cup lime juice

1 cup soy sauce

2 tablespoons hot chili oil

1 tablespoons minced garlic

1 tablespoons minced fresh ginger

13 cup peanut butter

(Add dry sherry to achieve thinner consistency as desired)

Directions: Slice one peeled cucumber and tomato in 1-inch slices. Salt both sides and set aside. Let stand 1 hour. Pat dry. Dice.

Fold diced cucumber and tomato into focaccia dough. Let stand 1 hour or until risen. Add flour if dough is too thin.

Preheat oven to 450 degrees. Heavily oil rimmed cookie sheet with extra virgin olive oil. Salt with sea or kosher salt. Pull and spread focaccia dough to cover pan. Spread dough thinly. Finished bread should be less than 1-inch thick. Brush with 3 tablespoons olive oil and salt with sea or kosher salt. Bake for 15 to 20 minutes until golden brown.

While focaccia is baking, grill or fry salmon fillet until crispy. Do not overcook. Flesh should be cooked but still soft. Peel and thinly slice remaining cucumber.

Cut baked, warm focaccia into 16 sections approximately 6-by-2-inches. Turn pieces bottom side up. Spread each with satay to taste. Build sandwiches with greens, cucumber and grilled salmon. Serve hot.

• • •

Peggy Barnhill's 'Pumpkin Salmon'

1 can pumpkin (don't use pumpkin pie filling)

Chopped onions

Minced garlic

Tomatoes

Leftover baked salmon

12 cup peanut butter

Finely chopped cucumbers

Margarine

Salt and pepper to taste

Directions: Sauté onions and garlic in margarine until soft. Add pumpkin, tomatoes and salmon, and cook until tomatoes start to give off juice. Add peanut butter and cook for 10 more minutes. Serve hot as a sauce over angel hair pasta or rice. Sprinkle with chopped cucumbers as a garnish. Sauce is rather thick and heavy. Mix chilled leftovers with sour cream for a cracker dip, or serve chilled as a sandwich spread with thinly sliced cucumbers.

• • •

Sharon Briggs' 'Peanut Sauced Lox'

1 pound nova-style lox

1 quarter cucumber

1 plum tomato

2 green onion

2 large garlic clove

1 egg

1-2 tablespoons mayonnaise

4-6 saltine crackers

White pepper

Panko

Sauce:

1 teaspoon peanut butter

2 tablespoons soy sauce

1 tablespoon wasabi

14 cup whipping cream

Garlic powder

Chopped parsley and chives

Directions: Remove skin from lox. Chop, but leave some nice pieces. Peel and seed cucumber and chop. Seed tomato and chop. Slice green onion finely, using green part also. Mince or chop garlic clove. Whip egg and mayonnaise into container. Crumble 4 to 6 saltine crackers. Mix all ingredients in a bowl, adding salt and pepper to taste (mixture will be a little moist). Drop heaping tablespoons of mixture into plate of Panko flakes and coat. Flatten a bit and saute patties in a mixture of butter and olive oil. Remove to a warm plate.

Mix peanut butter, soy sauce, wasabi, whipping cream, garlic powder, chopped parsley and chives. Drizzle sauce on individual plate with a pastry or frosting bag in concentric circles, placing the patty in the center. Garnish with chive wands andor parsley (optional).

• • •

Charlotte Carroll's 'Cajun Salmon Peanut Butter Pizza'

Small Boboli pizza bread

Peanut butter (smooth)

Sliced cucumber

Sliced tomato

Smoked salmon

Cajun seasoning

Shredded pizza cheese

Directions: Spread peanut butter onto Boboli pizza bread. Layer smoked salmon on top. Sprinkle with Cajun seasoning to taste. Place sliced cucumber on top and cover with shredded pizza cheese. Top with sliced tomatoes and sprinkle more shredded pizza cheese on top of tomatoes. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.

• • •

Margaret Clement's 'Peanut Salmon Ceviche'

1 pound of salmon chopped fine

Juice of 3 limes

1 tablespoon peanut butter

12 cucumber chopped

12 red onion chopped

3 jalapeño peppers with seeds removed and chopped

1 tomato chopped

Choice of salad greens

1 sweet potato

Sea salt

Chips

Directions: Squeeze lime juice over chopped salmon, then cook fish. Add onion, cucumber and tomato. Add enough salt to balance the lime juice. Stir in peanut butter. Clement used natural crunchy peanut butter, but the hydrogenated variety would do.

Chop sweet potato into wedges and bake with olive oil.

Lay a base of salad greens. Drizzle olive oil and lime juice over the greens. Arrange the sweet potato wedges in a star pattern on the greens. Spoon the ceviche mix in the center. Sprinkle with coarse-grain sea salt. Arrange chips for dipping and serve with chosen beverage.

•••

Monika Cornejo's 'Peanut Butter Jalapeño Marinade'

Marinade:

12 cup olive oil

14 cup balsamic vinegar

Couple of cloves of garlic

Splash of water

2 tablespoons peanut butter

12 seeded jalapeño

Directions: In a blender or shaker, add olive oil, balsamic vinegar, a dash of salt, a couple cloves of garlic smashed up, a splash of water (maybe 2 tablespoons), peanut butter (heated in the microwave for a few seconds to make it easier to blend) and half a seeded jalapeño. Blend everything together and pour over salmon. Marinate fish for an hour to overnight. Discard leftover marinade and grill the fish.

Serve with a salad of butter lettuce, tomato and cucumber with some fresh marinade drizzled on top.

• • •

Melissa Morgan's 'Spicy Thai Warm Salmon Salad'

1 salmon fillet with skin

Marinade:

2 tablespoons vegetable oil

12 to 1 teaspoon Chinese chili paste

1 garlic clove, minced

14 cup tamari or soy sauce

3 tablespoons sesame oil

2 tablespoons fresh ground peanut butter

Directions: Mix marinade in a small skillet over low heat for about 3 minutes or until peanut butter is completely melted.

Cool mixture completely and reserve 3 to 4 tablespoons for salad dressing.

Grill salmon filet on charcoal grill, skin side down, for approximately 12 to 20 minutes depending on thickness. Brush marinade on generously. Remove the filet from the skin. Spread warm salmon on a generous bed of lettuce with slices of cucumber and tomato. Additional vegetables, such as avocado, peas and celery, are optional.

• • •

Connie Munro's 'Juneau Mud Slide Rice Salad'

2 cups of Basmati rice

1 chopped cucumber

2 chopped tomatoes

12 chopped red onion

14 chopped red pepper

Chopped cilantro

1 can deboned salmon or 1 cup of fresh cooked salmon

Peanut butter dressing:

1 tablespoon smooth peanut butter

14 cup of rice vinegar

2 tablespoons sesame oil (dark)

2 tablespoons soy sauce

1 tablespoon sugar

Salt and pepper to taste

Directions: Prepare dressing by whisking together smooth peanut butter, rice vinegar, sesame oil, soy sauce, sugar, salt and pepper.

Cook and cool rice. Add cucumber, tomatoes, red onion, red pepper, cilantro and salmon. Toss with peanut butter dressing.

• • •

Kieran O'Farrell, Sue Scriber and Fred Kaiser's 'Jammin' Salmon Ho Snacks'

1 pound smoked salmon (boned and shredded)

1 pound smoked bacon

4 green onions, diced

Creamy peanut butter

1 cup fresh English cucumbers (any will do but these are the best), chopped finely

12 large cherry tomatoes

Fresh chives

Fresh capers (garnish)

1 cup mayonnaise

Hot sauce to taste

Salt and pepper to taste

Directions: Coat each side of each bacon piece with peanut butter (amount is to your taste). The peanut butter will caramelize on the bacon during cooking. Bake bacon at 400 degrees until crisp.

While bacon is baking, take the cherry tomatoes and trim a small amount off the bottom of each tomato so that it sits upright. Hollow out the tomato from the top, drain and add salt and pepper to the insides of the tomato.

Once the bacon is done, cool to room temperature. While the bacon is cooling, finely dice the green onions, chives and cucumbers. Add 1 cup mayonnaise, and mix thoroughly.

Add salmon to the mixture and mix well. Crumble the bacon into fine bits and add to the mixture. Mix well. Add salt, pepper and hot sauce to your taste (this is key). Fill each hollowed-out tomato with the mixture. Add parsley and capers to garnish.

• • •

Blue Riley's 'Broiled Salmon with Peanut Sauce and Thai Salsa'

4 4-ounce salmon fillets

Your favorite homemade peanut sauce

Thai salsa:

1 English cucumber, peeled and sliced

1 small tomato, seeded

1 bunch of radishes

8 scallions

1 mango

1 tablespoon minced garlic

1 teaspoon sesame oil

1 teaspoon chili oil

1 tablespoon sugar

Pinch of salt

14 cup chopped cilantro

14 cup chopped mint

Juice of 1 lime

Directions: Chop fruit and veggies, mix all ingredients and allow to rest for at least one hour.

Broil salmon and top with peanut sauce and salsa. Serve with sticky rice. This salsa is also delicious served with fried wonton wrappers as chips.

• • •

Dixie Weiss' 'La Olimpiada Moderna (a Mexican-Asian fusion version)'

1 12 cup raw Spanish peanuts

2 teaspoons chili oil

4 cloves minced garlic

14 cup soy sauce

1 teaspoon light brown sugar

1 cup water

Directions: Preheat oven to 300 degrees. Spread the peanuts on a cookie sheet and roast until they are light brown. Put them in a terry cloth kitchen towel and rub off the skins. In a food processor with a metal blade, add 1 cup of the peanuts and process about 90 seconds until it is a paste. One could use unsalted cocktail peanuts or even 100 percent peanut butter with no salt or sugar added, but Weiss finds the former less flavorful and the latter too oily.

Heat chili oil in a small saucepan. Add minced garlic. No need to brown garlic. Stir in soy sauce, light brown sugar and water. Stir until thickened. The dipping sauce can be served warm or at room temperature. It will keep for a week, refrigerated in a covered container.

On a platter, arrange smoked salmon, sliced cucumbers, miniature tomatoes, slices or spears of jicama and sliced Granny Smith apples. The apples can be tossed in Fruit Fresh and water to prevent browning. Squeeze lime juice and finely chopped fresh mint over the jicama and apples. The remaining peanuts can be chopped and sprinkled over the veggies and fruit.



CONTACT US

  • Switchboard: 907-586-3740
  • Circulation and Delivery: 907-523-2295
  • Newsroom Fax: 907-586-3028
  • Business Fax: 907-586-9097
  • Accounts Receivable: 907-523-2270
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING