Fried Plantains

Slice and fry in enough peanut oil to immerse the bottom edge. We used setting 4 on the electric stove.

Cottage Cheese Pancakes

This recipe came from a friend of a friend. I'm not sure of the original source, but this seem less doughy than most pancakes to me. Low carb, high fat, easy to make, everyone likes them. I made 1 dozen 4 inch pancakes from this recipe, 67 cal per serving. 

Original recipe:
1 cup creamed cottage cheese (about 1/2 pound)
4 eggs
5-6 level tablespoons flour
3 tablespoons butter, melted but not browned

pinch of salt

Modified recipe:
1 cup creamed cottage cheese (8 oz)

2 eggs

1/2 banana

5 Tbs flour (1/3 cp)

scant 1/4 tsp baking soda

2 tablespoons butter, melted but not browned

pinch of salt

water to thin

Using a spatula, rub the cottage cheese through a fine sieve set over a small mixing bowl. Beat the eggs with a fork or whisk only long enough to combine them, and stir them little by little into the cheese. When they are completely absorbed, beat in the flour, a tablespoon at a time, then stir in the melted butter and salt. If the mixture appears too fluid - it should hold its shape briefly in a spoon - stir in a little more flour, a teaspoon at a time, until the batter reaches the proper consistency.

Or you can just dump everything into a blender :).

Lightly oil the bottom of a heavy 10 - 12 inch skillet, and place it over high heat. When a drop of cold water flicked
across it splutters and evaporates instantly, drop in the cheese mixture, a large tablespoon at the time, leaving about an inch between pancakes, they will spread out.  Our cast iron skillet equilibrates at the lowest setting after a very long warm up period.

Lightly brown the pancakes for about 2 minutes on each side.

Serve at once for breakfast or cool and refrigerate or freeze for a meal later in the week. You can add a sweet topping, but I like them plain.

Fish Tacos Friday

This is more of a weekly habit than a recipe, but it has become de rigueur during the time we have been living in SFO. This is actually my brother's recipe, but he doesn't blog, so I will be the recorder.

Fish Taco Fridays (FTF) is what we have done for many Fridays. It is often, but not always served with margaritas which deserve a dedicated post.

1 lb fish (often salmon from Trader Joe's, but can be any firm tasty fish)
6 Primavera tortillas

Prepare and arrange condiments

Condiments:

• diced garlic & onions
• shredded cabbage
• cilantro leaves
• 1-2 jalapenos, cut in long thing strips
• diced tomatos (optional, if in season)
• radishes (optional, if in season)
• salsa of your choice

Bread fish lightly with fine cornmeal & spices (roasted cumin, chili, ...)
Fry fish in peanut oil, set aside

Fry tortillas in butter

Assemble and consume with margaritas (or beverage of your choice).

Salmon Patties

Blame it on the rare hot weather, the abundance of tomatoes & fresh vegetables or just plain homesickness, but I've been doing more Southern cooking lately.

Tonight will be Salmon Patties as I remember them from my childhood - almost. Actually, I can't stand anything from my childhood without substantial modification. Except tomatoes and peaches.

I used the Whole Foods brand of salmon, but I think any reasonable brand or type would do. I mixed the 2 types because I couldn't decide. There is no significance in this strange behavior.

• 1 14.75 oz can of Pink Salmon with liquid
• 1 7.5 oz can of Red Sockeye Salmon with liquid
• 2 eggs
• 1 box Ak-Mak crackers (20 crackers)
• seasoning to taste - one time I used:
• 1 tsp ground roasted cumin seeds
• a generous grind of black pepper
• 1 tsp fennel seeds
• a dash of ground cayenne
• 1 Tbs El Yucatan Chipotle Sauce (smoky, a little hot  & sweet

Crush the crackers as fine as you care to, mix with other ingredients and feel free to experiment. Smash up and mix well to get the lumps out. Use more or less crackers, or add water, milk or other liquid if needed. No salt is needed, the salmon and crackers have enough already.

Shape into patties - I used a 1/3 cup portion per patty. Press in hot skillet to about 1/2 inch thick.

Fry in light oil (peanut, safflower, ...) in medium heat until browned on both sides. This should not be rushed. Give the eggs time to get cooked under not too hot heat.