So keeping with Spicy Hotness...
How about Crab Legs, or Spicy Crab Cakes? NO?
OK, What about..., Orleans Cajun Shrimp? What, still NO?
WAIT, I GOT IT...,
SIMPLY SIZZLIN' SALMON CROQUETTE'S with "SPANISH" - DIRTY RICE!!!
There ain't a thing wrong with updating the same stuff..., and givin' it new names...LOL
SIMPLY SIZZLIN' SALMON CROQUETTE'S
- 2 (15.oz) canned salmon, flaked (pink or red or combine with canned crab meat)
- 1 egg, beaten
- Cayenne Pepper (Optional)
- 2 tablespoons green onions, diced
- 1/2 cup bread crumbs (Flavored/Seasoned - Optional)
- 1/2 cup all-purpose flour (or mix with yellow cornmeal)
- Old Bay Seasoning
- 2 tsp. lemon juice
- 1/4 cup mayonnaise
- Vegetable oil, for frying
- Pepper to taste, remember you already added Old Bay & canned foods have salt
- Over medium heat, heat oil in a medium skillet.
- In a bowl combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs, 1/4 cup flour-cornmeal mix, lemon juice mayonnaise and Old Bay seasoning.
- Form into patties and dust with remaining additional dry ingredients (bread crumbs, flour-cornmeal mix).
- Carefully place patties in the hot oil and fry until golden brown, about 3 - 5 minutes on each side.
- Drain patties on paper towels, set aside to cool.
IF YOU DESIRE TO BAKE INSTEAD OF FRYING...THEN,
- Preheat the oven to 350 degrees F.
- Mix all of the ingredients, except cornmeal, in a large bowl.
- Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal.
- Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
- Bake for 25 minutes or until browned. Serve hot.
NOW FOR YOUR "SPANISH" - DIRTY RICE!!!
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons annatto or achiote powder (optional)
- 1/4 teaspoon crushed red pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/3 cups uncooked white rice
- 2 3/4 cups water
- 1 teaspoon salt
- 3 roma (plum) tomatoes, chopped
- 1 1/3 cups whole corn kernels, blanched
- 1 cup black beans, cooked and drained
- 1/4 cup toasted pine nuts
- freshly ground black pepper
- 1 red onion, thinly sliced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- 2 teaspoons annatto powder
- Add a jalapeno for a little extra zip!
- In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
- Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
- When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.