Tuesday, October 16, 2012

Week 6: Seattle Dogs, Salmon Cakes and Applesauce Pudding

The Patriots lost to Seattle this week 23-24.  Hernandez returned to the game this week with a strong showing and the reliable Wes Welker had 10 catches for 138 yards.  Brady went 36 for 58 (yes... 58!) and 395 yards with 2 TD’s, but that was overshadowed by 2 Interceptions and a number of both overthrown and dropped passes. 

The surprise of the game was Seattle’s Rookie QB, Russell Wilson.  Wilson went 16 for 27 for 293 yards and 3 TDs, two of which came in the last 2 minutes of the game.  All in all, the game was entertaining to watch, even if it was heartbreaking in the end.  The Patriots are now 3-3, having lost 3 games by 3 points or less.  

Seattle is known for quite a few foods.  As I am allergic to shellfish, we chose to highlight Salmon, Apples and what locals refer to as “Seattle Dogs.”  For those native to MA, you know that after spending a night at the bars if you want street food you get a Sausage with Peppers and Onions.  The Seattle Dog is Washington’s version.  It is a hot dog put a on a Cream Cheese smeared bun and topped with Onions and Brown Mustard. I knew Dan and I wouldn’t want a bunch of hot dogs before dinner, so we made mini versions instead.

Mini Seattle Dogs

1 Tube Pillsbury Crescent Rolls
Cocktail Franks
1 Large White Onion, Thinly Sliced
2 Tbsp Butter
2 Ounces Cream Cheese
Brown Mustard

1. In a large Saute Pan over Medium Heat, melt Butter and add Onion.  Cook for 20 minutes, stirring occasionally, until onions are caramelized.  Chop into pieces and set aside.
2. Spread out ½ tube of Crescent Rolls. Using a rolling pin, flatten to equal thickness.  Spread ½ of Cream Cheese over the flattened rolls.  Cut into 1”x3” Strips.  One at a time, place a small amount of chopped onions on one end of the strip, top with cocktail frank and roll up.  Place seam side down on a baking pan. Repeat until all Franks or Crescent Rolls are used.
3. Cook at 375 for 15 minutes or until golden brown.  Serve with Brown Mustard.

For the main course we made Salmon Cakes with Dill Sauce.  Based this recipe on one by Ina Garten of the Food Network.  I had made these before and thought they could use a few changes.  Ina instructs us to cook the veggies before mixing them in with the Salmon, but I prefer the veggies raw, it gives the cakes some texture.  I also replace the bread crumbs with Panko for the same reason.  You can find the original recipe here: http://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe/index.html

Salmon Cakes

1 Lb Salmon
½ Cup Green Onion, chopped
⅔ Cup Celery, Diced
⅔ Cup Red Bell Pepper, Diced
¼ Cup Dried Parsley
¼ tsp Tabasco Sauce
1 tsp Worcestershire Sauce
1 ½ tsp Old Bay
1 Cup Panko Bread Crumbs
½ Cup Mayonnaise
2 tsps Dijon Mustard
2 Large Eggs, beaten
Salt and Pepper
2 Tbsp Butter
2 Tbsp Olive Oil

1. Preheat oven to 350.  Cook Salmon for 20 minutes or until just cooked.  Set aside to cool.
2. In a large bowl combine Celery, Bell Pepper, Parsley, Hot Sauce, Worcestershire, Old Bay, Panko, Mayo, Dijon, Eggs, Salmon, Salt and Pepper.  Mix together and let sit in refrigerator for 2 hours to marry flavors.
3. In a large pan over Medium/Medium High heat, melt 2 Tbsps of Butter with 2 Tbsp Olive Oil.  In batches of 2 or 3, form Patties, dust in flour and cook 2-3 minutes per side.  Place on paper towels to drain.  Serve warm. 

We capped the night with Applesauce Bread Pudding from Edible Seattle.  This was my first Bread Pudding and I was quite happy with the results.

Applesauce Pudding

4 Tbsp Butter, softened
6 Slices Sandwich Bread
1 Cup Unsweetened Applesauce
⅓ Cup Raisins
½ tsp Ground Cinnamon
⅓ Cup Brown Sugar (8 Tbsps)
2 Eggs
2 ½ Cups Whole Milk
½ tsp Vanilla
¼ tsp Salt

1. Preheat oven to 350.  Butter an 8x8” Pan and Butter the bread on one side.
2. Arrange half of the buttered Bread, butter side up, in one layer that evenly covers the bottom of the pan, cutting the bread as needed.
3. In a small bowl, mix together Applesauce, Raisins, Cinnamon and 2 Tbsps Brown Sugar. Spread over the Bread in pan.  Cover with second layer of Bread.
4. Whisk Eggs and Milk together.  Add Vanilla, Salt and remaining Brown Sugar, whisking until combined.  Pour over the bread. Let sit for a few minutes so the bread will soak up the Milk Mix.  Bake for 50-55 minutes.  Let cool to set before serving. 

Happy Cooking!

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