This wonderful recipe comes from Figtree appetizers, its great for sports parties!
Ingredients:
About 1 1/4 pound of medium shrimp peeled and cleaned
juice from 1/2 a lemon
2 tablespoons of mayo
hot sauce to taste
1 to 2 teaspoons of Cajun or Old Bay seasoning
about 3/4 a sleeve of crushed Ritz crackers(I have not purchased these crackers in years!!!)
Salt and pepper
handful if chopped cilantro
3 to 4 chopped scallions (only use white and light green sections, save top for garnish)
1 mixed egg
Sliced small dinner rolls
assorted toppings
Method:
Combine lemon juice, mayo, hot sauce, cajun seasoning, cracker crumbs,egg, cilantro, scallions and salt and pepper. Mix well together.
Cut cleaned shrimp into small pieces, you want some texture, but you also want them to stay together,try to resist urge to throw them in the food processor.
Add shrimp to mayo mixture, combine well.Form shrimp patties, making them slightly larger than the dinner rolls you plan on using. I ended up with about 14 small patties.
Make sure the patties are not thicker than 1/2 an inch.Place patties on a lightly greased baking tray (that will fit in your freezer).
Tray goes right in freezer for about 1 hour, a little longer is fine.The freezing will help them hold their shape while cooking.
When the game begins, remove from freezer. Heat a large non stick pan, spray with oil (I know its non stick just do it), cook each side about 2 minutes till nicely golden and shrimp appear cooked.
Stuff shrimp sliders in to warm rolls, add favorite toppings and enjoy.
The Controversial Pebble Mine project, was fined this week for unauthorized water use. The mine currently in the developmental stage is set in Alaska’s Bristol Bay home to the Worlds largest Salmon run. The mining companies have agreed to pay a $ 45,000 fine to the state due to the unauthorized drilling of water for the exploration of gold and copper deposits. Because of this their permits to continue exploration have been suspended. In order to get them reinstated they will be closely monitored to ensure water is drilled in the agreed area.
The project has been plagued with issues and opposition from the beginning with many fearing it will damage the salmon run in the area, some large Jewelers even plan to boycott any gold mined from the area.
The Craft Guild of Chefs in the UK is partnering with Alaska Seafood this year to host the Alaska Seafood Challenge. The competition is open to all professional chefs and was held in the famous M and J Seafood test kitchens in Covent Garden. The chefs were to create a contemporary main course featuring either Alaska Salmon, Black Cod or Pollock.
The final was held on Monday Feb 15th, the finalists were:
Neil Snowball of Gordon Ramsay at Claridges with a braised pollock with a warm fennel salad, crispy chicken skin, purple broccoli and a truffle infused egg yolk and chicken veloule
Sudha Shankar Saha from Saffron Restaurant with pan fried scented salmon, kasoori methi flavored baby spinach and mushroom bhaji, tomato achar and moilee sauce
Robert Stordy Chef Lecturer at the University of Derby with roast salmon supreme, squid ink linguine, mussels, coconut and lemongrass.
And the winner was….Sudha Saha from Birmingham.
This competition puts Alaskan seafood on the map as a succulent, gourmet fish and most importantly sustainable.
The following recipe comes from What’s Cooking With Doc a wonderful food blog written by a Chef and Cardiologist:
Follow the directions for basic bread dough or basic pizza dough recipe. If you have premade crusts you can use those, or can buy some (I won’t tell). The Lemon-curry hollandaise is my basic hollandaise sauce recipe. To make it a bit healthier I have substituted olive oil for the butter. Any item you wish to use as a topping is fine, I like the flavor profile of the smoky and fatty (with good omega-3s) smoked salmon with the citrus and spice of the lemon curry sauce. The chevre adds an extra tang and richness. This is perfect with a wine such as Chenin Blanc or champagne (which, face it, is about perfect with everything).
Basic Bread or pizza dough
Lemon-Curry Olive Oil Hollandaise
125 ml of olive oil (not EVO)
Juice of 2 lemons
3 egg yolks
1 tsp curry spice
Pinch salt
Pinch white pepper
Heat the oil and lemon juice to medium heat. Do not let the oil get too hot or when you add to the eggs you will just end up with scrambled eggs.
Place the egg yolks in a metal bowl you can place over a pot with simmering water (a double boiler in which you can remove as needed from heat). When the oil mixture is warm, gently add ¼-1/3 of it to the eggs and whisk. This will temper the egg mixture.
After incorporation, gently add the remaining oil mixture. Heat the mixture over the simmering water and whisk. You are looking to have a light frothy mixture. Remove from the heat as the sauce starts to thicken. Set aside.
Preheat you oven to 550 degrees F. Stretch the dough out into desired pizza sizes, I recommend 8-12 inches. Place the thin layer of sauce on the dough along with some chevre and some capers, if you like. Bake for about 10 minutes until the crust is golden brown.
Remove and top with the smoked salmon, season with salt pepper-I also like a little fresh tomato, dill and basil- and enjoy.
As a physician, I do my best to heal my patients. I address symptoms and perform procedures when necessary. As an Interventional Cardiologist that at times involves treating heart attacks and placing stents or other devices to open up blocked heart arteries, restore blood flow and reverse years of damage. I try to help restore their health so they may enjoy the rest of their life. Yet after the procedures are done and the prescriptions written, after a time, all I can give is advice and guidance. It is ultimately up to the patient. Counseling often involves trying to establish a balance about what to eat, a realization that your food is your best medicine-or your worst poison. As their physician I want them to consume more things like fresh vegetables, fruit and items rich in fiber. I want them to prepare things in a healthier manner and lower their consumption of foods high in cholesterol, salt, fat and sugar. The latter three being the common evil found in everyday over processed and fast food.
By consuming extraordinary amounts of the over processed fast foods we incur the negative effects of too much cholesterol, salt, fat and sugar. It is a double edged sword because not only do we reap negative effects, but we miss the beneficial effects of fresh, natural alternatives. This includes the delicious bounty from the sea. The Institute of Medicine noted that : “Seafood is a widely available, nutrient-rich food that provides high quality protein, low in saturated fat and rich in polyunsaturated fats, and particularly the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA). Research conducted over the past several years suggests that there are benefits linked to eating seafood that include the dietary advantages associated with consuming a low-fat protein source and possible additional benefits linked to brain and visual system development in infants and reduced risk for certain forms of heart disease.”
Omega 3 fatty acids are poly-unsaturated fatty acid, a good type of fat. They are essential for growth and good health. Many studies have shown that a diet rich in omega 3 fatty acids may help lower triglycerides and increase HDL cholesterol (the good cholesterol). Even though their diet was high in fat, because it was primarily derived from seafood and contained omega-3s, the Inuit people were found to have reduced triglycerides, heart rate, blood pressure, and atherosclerosis. That’s good for my heart patients. Omega 3 fatty acids may also act as an anticoagulant to prevent blood from clotting and may help lower high blood pressure. That’s also good for my heart patients. In addition these compounds have been shown to potentially protect against Alzheimer’s disease, Parkinson’s disease, rheumatoid arthritis and improve immune function. That’s good for everyone. One of the best sources of these omega-3s are cold water oily fish such as salmon, and to a lesser degree fish like tuna. Yet, none of these health benefits means anything if people won’t eat it. As a Chef, I know people won’t eat any of the food if it doesn’t taste good. It has to taste good. If it doesn’t taste good it’s not food-it’s just medicine. The beauty of consuming these products fresh from the sea is that they simply taste better. They have a delicious flavor you want to savor. Fresh product like this is what I use when I do my Grassroots cooking. It is what I use to cook with and serve, because it is what I want to eat. It is a pleasure. As a Chef, for me, it is all about taste. Translation: It’s great tasting food that’s great for you. And that’s what Doc’s all about. -Michael S. Fenster, MD, F.A.C.C., FSCA&I; Interventional Cardiologist, Chef and host of What’s Cooking with Doc (www.whatscookingwithdoc.com)
It is often said that an army marches on its stomach (Napoleon). Omega 3 fatty acids abundant in oily fish such as salmon have many health properties from protecting the heart, lowering triglycerides, brain function, eye function and combating depression the list goes on.
It is also viewed as Nutritional armour in particular its ability to improve soldiers stress resilience and general wellness. These issues were recently discussed at a conference held in December last year dietitians also stated that millions of dollars could be saved in health care costs if the military’s diet is supplemented with Omega 3 fatty acids.
Of particular interest is Omega 3’s role in decreasing depression this is a big concern for troops returning from duty and there is a high rate of suicide and post traumatic stress syndrome.
So if you are in the military or have family members in service why not order some omega 3 rich seafood for them!
The following recipe comes from the wonderfully written food blog, Food thought For
Balsamic vinegar- Garlic- salmon
Ingredients
1 lb of Salmon fillet- cut into squares. It is best to use wild caught as the farmed variety is full of carcinogens fed to the farmed fish
1 medium size onion. Coarsely chopped
1 Tomato- coarsely chopped
3 cloves of garlic- finely chopped
2 tbsf smoked paprika
1 tsp of balsamic vinegar
2 tbsf Basil or Dill
3 tbsf of olive oil
Salt and pepper for seasoning
Method:
Mix the paprika, Dill/ Basil and crushed garlic. Pat dry your fish and season both sides with half the spice mixture, salt and pepper.
In a shallow skillet, heat 1.5 tbsf olive oil . For oilve oil, it is best to heat at low heat. Helps retain all the goodness and flavors of the best oil in the world! When oil is hot, add the fishes to it slowly.
Fry two minutes on each side to allow nice browning. When both sides are done ( ~ 4 minutes), add the balsamic vinegar. Let things mix and match for a minute and then dish it out on a serving tray.
Now add the rest of the olive oil to the same skillet, and add the onions and tomatoes and saute briefly for a minute. Add the remaining spice mixture and saute for another minute. Season with salt and pepper and dish it out over and around the salmon.
Royal Dutch Shell has big plans to drill for billions of oil in the Arctic of the coast of Alaska. However conservation groups and Alaskans have filed a legal claim to prevent drilling in the Chukchi sea this year. Two years ago the company paid $2.1 billion to the US Government for leases in the area. It is believed that the area contains a whopping 15bn barrels of oil and 76tn cubic feet of recoverable natural gas. It is also the home to endangered species of Whales, polar bears and rich fish stocks.
Environmentalists fear that further drilling will warm the arctic and increase the risk for oil spills that are almost impossible to clean. There is however a political push to find US sources of fuel and reduce dependency on foreign sources of energy. It is a catch 22 as Alaska depends on oil, about 40% of its tax revenue comes from it and every citizen gets oil royalties. The oil industry also gives $300 million to the University of Alaska, this is a sensitive issue for many.
Shell pledges to abide by whatever decisions are made and to cut down its air emissions. It is prudent to carefully plan and preserve wildlife and the fish in the area, while still extracting sources of energy.
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