Lemon Salmon Burgers

Ingredients:

• 1 (16 ounce) can salmon, drained and flaked
• 2 eggs
• 1/4 cup chopped fresh parsley
• 2 tablespoons finely chopped onion
• 1/4 cup Italian seasoned dry bread crumbs
• 2 tablespoons lemon juice
• 1/2 teaspoon dried basil
• 1 pinch red pepper flakes
• 1 tablespoon vegetable oil

• 2 tablespoons light mayonnaise
• 1 tablespoon lemon juice
• 1 pinch dried basil

Directions:

1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Honey Lime Chicken Wings

Ingredients:

• 18 whole chicken wings, split
• 1/4 cup honey
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 quarts vegetable oil for frying

Directions:

1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately

Hamburger Steak with Onions and Gravy

Ingredients:

• 1 pound ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon cooking sherry
• 1/2 teaspoon seasoned salt

Directions:

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Garlic-and-Spice-Rubbed Pork Loin Roast

INGREDIENTS:

1. 6 large garlic cloves, coarsely chopped
2. 2 tablespoons coarsely chopped rosemary
3. 1 tablespoon whole fennel seeds
4. 1 teaspoon ground fennel
5. 2 teaspoons crushed red pepper
6. 2 teaspoons freshly ground black pepper
7. 1/4 cup extra-virgin olive oil
8. One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)
9. Salt

1. Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
2. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

MAKE AHEAD The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting. NOTESHave your butcher french (remove the meat from) the rib bones for you.

Shrimp Fried Rice II

Ingredients:

1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil

Directions:

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously until eggs are cooked and everything is blended evenly.

Chicken Smothered in Gravy

INGREDIENTS:

1. 2 1/2 tablespoons canola oil
2. Eight 3-ounce skinless chicken drumsticks
3. Salt and freshly ground pepper
4. 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
5. 1 1/2 tablespoons all-purpose flour
6. 1 medium onion, thinly sliced
7. 1 garlic clove, thinly sliced
8. 1 large tomato—peeled, seeded and coarsely chopped
9. 1 teaspoon tomato paste
10. 1 cup 2-percent milk
11. 1/4 cup low-sodium chicken broth
12. 2 parsley sprigs plus 2 teaspoons chopped parsley

1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
2. Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.
4. Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Hush Puppies with Remoulade

HUSH PUPPIES:

1. 1 cup coarse yellow cornmeal
2. 1 cup all-purpose flour
3. 2 tablespoons sugar
4. 1 tablespoon baking soda
5. 2 teaspoons kosher salt
6. 2 teaspoons dried oregano
7. 1 teaspoon cayenne pepper
8. 1/2 teaspoon freshly ground black pepper
9. 3 large eggs, lightly beaten
10. 3/4 cup milk
11. 2 scallions, finely chopped
12. 1 tablespoon vegetable oil, plus more for frying

REMOULADE:

1. 3/4 cup mayonnaise
2. 2 tablespoons whole-grain mustard
3. 1 tablespoon ketchup
4. 1 tablespoon cider vinegar
5. 1 medium shallot, minced
6. 1 scallion, finely chopped
7. Tabasco sauce
8. Salt and freshly ground pepper

1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
2. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
3. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade.