Salmon and Crab Patties

Patties are NOT required by this recipe in fact you can choose if you want to make patties or croquettes.  Merely make your choice to ball and bake or patty and grill this versatile recipe because the preparation and ingredients are essentially the same.  I used the Emile Henry Griddle but their new Baking Sheet would would well here as well.  Clearly a lot of options exist; you can punt the Crab or the Salmon, replace both with Tuna.  Mix it up to your liking or whatever is fresh in the fridge.

Ingredients
€        8-12 Oz. Fresh Salmon, flaked and 4-8 Oz. Flaked Crab (imitation)

Note: Total fish content should be approximately 1 pound

€        2 Tbls. Lemon Juice
€        2 Tbls. Yellow Beer Mustard
€        2 Tbls. Worcestershire Sauce
€        Tabasco (red or green) to taste
€        4 Tbls. Butter (melted)
€        2 Eggs (Free Range)
€        1 Pkg. Saltines (fewer crackers will increase moisture)
€        1 Medium Vidalia Onion, chopped fine
€        DASH of Paul Prudhommes Magic Seasoning Fish Magic

Preparation

1.    Fire up the BGE to 350-400 degrees then choose: a.    Raised Grid (2”) and a griddle for grilling b.    Indirect heat (via plate setter) and baking dish or griddle elevated for baking.

2.    While BGE heats up; Chop the onions, Melt butter and Flake the salmon into small bits (ditto on the crab)

3.    Mix all ingredients and mash into Patties (1/2” by 3” approximately) or, roll into Croquettes (about 1.5” round)

4.    Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes; remove from heat and serve with salad.

Free Range Cheeseburgers!

Free Range Burgers with my infamous Jailbreak Steak rub mixed in, T-Rexed to medium rare with provolone. Simple and delicious.

Computer specialists a.k.a. nerds, refer to breaking the code to the operating system for a computer system as a ‘jail break.’ Cooks refer to cracking the code to recipes and spices as a breakout or a copycat.

I like to refer to this rub as a Jail Break…of course “if I tell you what steak rub this copycat recipe is formulated from I’d have to kill you” I think the common lingo goes.

Hint: A very famous high-end American consumer retail company that sells kitchenwares, furniture and linens with the initials WS no longer sells this rub! I was forced to break the code... 

Ingredients in Equal Portions – You determine the size of the batch you want to create.

3 portions - Granulated Roasted Garlic (NO POWDERED GARLIC)

1 portion - Coriander powder (or two portions coriander seeds)

2 portions - Coarse Sea Salt (original recipe probably had 3 or more portions)

2 portions - Black Peppercorns (not ground pepper)

2 portions - Red Pepper Flakes (original recipe probably had 1 portion)

2 portions - Dill Seed

2 portions - Yellow Mustard seed

Put it all in a blender and grind into to medium coarse mixture. Shake mixture before applying each time you bring it out. Enjoy!

Aged Prime Rib (Free Range) Quandary

It's hard to believe but this is the FIRST Prime Rib (Free Range from my buddy Mark at Missouri Legacy Beef) I have ever purchased.  The price has always scared me off.  This one was a deal I couldn't pass up.  Aged 21 days...the question is, do I cut it into nice thick steaks or broil it as one big prime rib?  Comments appreciated!  It will be next weekends project for sure.  Keep On Eggin'