I told Erin I’d put this up so here it is.
Salmon Zucchini Cakes (adapted from Gourmet, some issue I don’t remember)
- approx. 1/2 lb salmon, cut into small cubes
- 2 zucchini, grated
- approx. 2 tablespoons grainy mustard
- approx. 4 tablespoons mayo
- approx. 10 ritz crackers
- 2 tablespoons chives, preferably fresh
- 2 tablespoons lemon juice
- cooking oil; olive is good for flavor but a canola is fine too
0. I have always eyeballed the proportions for this, so my advice is to fine tune the seasonings to your tastes.
1. Mix all ingredients; adjust binding until the mixture maintains some shape when formed into patties.
3. Coat the bottom of a shallow frying pan with oil, then preheat under medium-high heat. The easiest way to screw this recipe up is to use a cool pan, so make sure to allow ample time for heating.
4. Pan fry the patties until browned and crispy on each side, about 3 minutes.
Pork Buns
Bread Part
- 3.5 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 1.5 cups warm water
- 1 tsp yeast
1. Bloom the yeast in the water and the sugar, 10 minutes or so.
2. Mix the dry and wet ingredients and knead, adding flour as appropriate until a smooth dough is formed.
3. Allow to rise for at least 2 hours in all kinds of a warm and dry place.
Yon Pork Filling
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 gloves garlic, minced
- 1/2 inch ginger, minced
- approx. 1/4 minced green onions
- approx. 1 tsp corn starch in a few teaspoons of cold water
- sesame oil
1. Heat sesame oil in shallow frying pan, then add the aromatics and cook until fragrant.
2. Add pork and green onions and cook until pork is almost done.
3. Add soy sauce, oyster sauce, and corn starch/water mixture and allow to thicken slightly.
Making them damn things
1. Punch down the dough and prepare a lightly floured work surface. Tear off a piece of the dough approximately the size of a golf ball. Roll out the dough until slightly larger than palm sized, rolling from the center out.
2. Put a teaspoon or so of the pork mixture into the center of the dough, then pinch the sides in to create a pleasing shape. Scientists believe that this is actually impossible, which is why I keep a Karen Hu on hand to perform such dangerous tasks.
3. Steam the buns in steamer or rice cooker or some sort of ghetto cooling rack suspended over a frying pan kind of shit. Or you could bake them and make some sort of terrifying dinner roll of destiny.
thank you, sir!