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.

Meatloaf III - Big Green Egg

BIG GREEN MEATLOAF III
Beef and Jimmy Dean Sausage
This meatloaf recipe has evolved into version III with small adjustments to the ingredients and with the elimination of the foil cooking method and substitutiion of the Le Creuset Loaf Pan.

Ingredients and Recommended Brands (where available)

2 LB Ground Chuck
10 oz. Jimmy Dean Breakfast Sausage (medium)
1 ½ cup Diced White Onion
6-7 Garlic Cloves
½ cup Roasted Red Pepper (diced)
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley (Fresh if you have it)
2 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch Fresh Ground Salt
Big Pinch BGE Garlic Pepper
15 Town House Crackers (crushed) – (or substitute Italian Bread Crumbs)

Preparation and Cooking Directions
1. Sauté onion and garlic in olive oil until lightly browned;
2. Add Red Pepper and sauté until soft.
3. Season with Salt and Pepper and cool
4. Mixed Cooked Vegetables with other ingredients.
5. Pack into 9” x 5” x 3” loaf pan(Le Creuset or something similar)
6. Chill for 4 hours minimum
7. Preheat BGE to 350 degrees and stabilize with plate rack in place.
8. Turn Loaf out onto foil and place in shallow pan or wire v-rack
9. Put meatloaf on the BGE (indirect-use plate rack0
10. Cook until the meatloaf’s internal temperature is 155-1600 (approximately 1 ½ hours)
11. Remove from BGE and let cool 15 minutes before slicing

Big Green Egg MEATLOAF II

No one should ever be completely satisfied with any original recipe. Always look for new spice combinations and other improvements. In Meatloaf Version II the recipe changes up the combination of meats, turned up the temp just a touch, added a few crackers and introduced Bad Byron’s Butt Rub to replace the Chipolte spice in the original recipe all combining for an interesting change up.
Ingredients and Recommended Brands (where available)
2 LB Ground Chuck
10 oz.Medium Spicy Italian Sausage, Coarse Ground
1 ½ cup Diced White Onion
4-5 Garlic Cloves
½ cup Diced Red Pepper
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley
1 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch - Fresh Ground Salt
Big Pinch - BGE Garlic Pepper
10 Town House Crackers (crushed up)

Preparation DirectionsSauté onion and garlic in olive oil until lightly browned;
Add Red Pepper and sauté until soft.
Season with Salt and Pepper
Cool
Mixed Cooked Vegetables with other ingredients.
Pack into 9” x 5” x 3” loaf pan lined with foil
Chill for 4 hours minimum

Cooking Directions
Preheat BGE to 300-330 degrees and stabilize heat with plate rack in place.
Turn Loaf out onto foil and place in shallow pan or wire v-rack
Put meatloaf on the BGE (indirect-use plate rack and drip pan)
Cook until the loaf’s internal temperature is 155-1600 (approximately 1-1 ½ hours)
Remove from BGE and let cool 15 minutes before slicing

Recommended Side Dishes and DesertsGarlic Mashed Potatoes, Corn on the Cob and Green Onions and of course - Roasted Marshmallows for Desert over hot coals. And never forget to have a few pickled whole jalapenos on the side with every meal!