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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crock Pot Beef Stroganoff

2014-01-29 17.26.15

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For this dish, I just browned off 2 pounds of 2 inch pieces of beef, that I marinated in a bowl with olive oil, kosher salt, pepper. I did this in batches so as not to crowd the saute pan and they would get some nice color on them. After all the meat was seared off I set the beef pieces aside.

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In the same pan with all the good bits from the bottom of the pan, I sauteed 2 shallots, 1 package of Crimini  mushrooms along with 2 cloves of minced garlic, and seasoned with salt and pepper. Once they had sauteed, I deglaze the pan with 2 good splashes of Cognac ( a good brandy) and then scrape the good bits from the bottom of the pan, because you want all that flavor. I let that reduce for a couple of minutes.  I then added some freshly chopped thyme to the mushroom mixture. At this point I put all the meat and the mushroom mixture in the crock pot. I added 1 quart of beef stock to the slow cooker, put the lid on set it on low. I let it go for around 3 hours or until the meat is fork tender. I then added 1 cup of heavy cream, 3/4 cup of sour cream, and 2 heaping tablespoons of Dijon mustard. whisked all  that together and turned the slow cooker on high to bring the everything back up to temperature. Once back up to temp, the sauce will have thickened somewhat. I let this continue to cook, still on high for another 30 minutes. After 30 minutes, using a spoon, stir the sauce. The sauce should coat the back of the spoon nicely.  I think for this particular dish, the sauce, with all the meat and mushrooms needs, to be fairly thick, with a silky texture. You want this creamy goodness to coat all the noodles you are going to serve it over. I garnish with some fresh chopped chives and serve over buttered parsley egg noodles.

2014-01-29 17.26.15

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Salmon Cakes With A Chive Dill Aioli

2014-01-27 18.16.052014-01-28 17.12.48

Inactive Prep Time: 30 minutes
Prep Time 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields 10 cakes

Ingredients:
1/2 pound fresh wild salmon
olive oil
Kosher salt and freshly cracked black pepper
1/4 cup unsalted butter (4 tablespoons)
1 small red onion small diced
1-1/2 cups small diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten

Ingredients Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

For the salmon, preheat the oven to 350 degrees.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt and pepper, and bake for about 15 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested transfer it in the frig until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large saute pan, on med-low heat, using 2 tablespoons each of butter and olive oil, start sauteing the veggies. Add in the capers, Worcestershire sauce, Old bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper.for the filling. Saute these for about 15-20 minutes until soft. Coot to room temp. until soft

Flake the salmon into a large bowl. Add the beaten eggs, mayo, 1 heaping,Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a small ice cream scoop, shape into 10 cakes

Heat the remaining butter and oil, in a large saute pan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Drain onto paper towel lined plate. Transfer onto a baking sheet to keep warm in the oven at 250 degrees F. Serve hot!

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Maybe something a bit more casual. How about these same salmon cake sliders. Buttered toasted buns with arugula, and avocado to complete this otherwise amazing recipe.

2014-01-27 18.16.052014-01-28 17.12.48

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My Salmon Cake Sliders

My Salmon Cake Sliders are a spin-off from my homemade salmon cakes. Add slices of avocado, some arugula, and a schmear of chive-dill aioli and you have the perfect Salmon Cake Sliders.

 

Salmon Cakes With A Chive Dill Aioli

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Salmon Cakes With a Chive And Dill Aioli

These awesome salmon cakes with chive and dill aioli are a favorite in my house.

 

Salmon Cakes With A Chive Dill Aioli

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