Sunday, February 13, 2011

Combo Salmon-Tuna-Potato Patties Recipe


This is a simple combo meal you can whip-up in just a few minutes. I use a combination of two kinds of canned fish and a couple boiled potatoes to make these yummy fish patties.


  • 1 can Chicken of the Sea Pink Salmon 14.75 oz.
  • 2 (5 oz.) cans StarKist Chunk Light Tuna
  • 2 medium Russet potatoes, boiled and mashed
  • 1/2 white onion, finely chopped
  • 1/2 cup green onions, chopped
  • 1 egg
  • 1 tsp. dried dill weed
  • salt and pepper to taste
  • 1 cup Italian style bread crumbs
  • vegetable oil


After draining the liquid from the salmon and tuna fish, combne the first 7 ingredients together and mix thoroughly. Next, form patties using about 3/4 cup of the mixture each then coat the fish patties with Italian style bread crumbs.

In a skillet pour enough oil to coat the bottom and fry the patties on medium-high heat for about 3 minutes on each side or until golden-brown.

Serve with tartar sauce. Makes 6 - 8 servings. 

Note: For the seasoning part of this recipe I prefer to add about a teaspoon each of garlic salt with parsley, black pepper and Old Bay seasoning.
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Thursday, February 03, 2011

Slow-cooked Purple Hull Peas with Smoked Ham Hocks


If cooked black-eyed peas are called the "Cajun Caviar" of South Louisiana, then garden-fresh slow-cooked purple hull peas with smoked ham hocks should be designated as the premium brand. Here is a simple way to make them taste soooo good.


  • water
  • 2-3 smoked ham hocks
  • 4 cups purple hull peas
  • 3 cloves minced garlic
  • 1 Tbsp. Colgin liquid smoke
  • 1 tsp. onion powder
  • 1/2 tsp. dill weed
  • salt and pepper to taste


Part I

In a 2 quart pot place the hocks and onion powder and enough water to cover them by about two fingers. Do not cover the hocks while they are cooking. Bring to a boil and continue boiling on medium heat for 1 hour.

The secret to this recipe is to parboil the hocks, not only to create a savory broth in which to cook the purple hulls, but to begin the process of tenderizing the ham hocks so they may finish cooking with the peas.

During boiling there will naturally be some evaporation which takes place. When adding more water do not cover the hocks this time. Keep the water level even with the tops of the hocks. Adding too much water will dilute the broth you are trying to create and will diminish the flavor of your peas.

Part II

While your hocks are boiling clean and rinse the fresh purple hull peas and place them in a 5 quart pot along with the Colgin liquid smoke and dill weed. After 1 hour of boiling the hocks add them and the broth to the peas in the larger pot.

Again, you will want to bring the liquid up to the level of the ham hocks by adding just enough water. Boil for another hour on medium heat until the peas are cooked or until the hocks begin to fall apart. Maintain a rolling boil so you won't have to stir as frequently.

Note: If you must add water to the larger pot because of evaporation, do so by adding a small amount at the time. As in Part I of these instructions, add just enough to maintain a level which is even with the tops of the ham hocks.

So, the next time you would like to eat some "Premium Label Cajun Caviar" try this recipe out for size. I guarantee you will love the flavor. Bon Appetite! Signature Icon

Sunday, January 30, 2011

Cajun Jambalaya

Click here for the YouTube video


1 large green bell pepper, chopped
3 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, minced
1/2 cup green onion, chopped
2 Tbsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper
1/2 cup oil
2 cups long grain white rice
4 cups chicken stock
1/2 cup tomato sauce
1 cup diced pork chop
1 cup diced Andouille sausage
10 boneless skinless chicken thighs


Add oil to medium stock pot, bring up to medium heat.  Add diced Andouille sausage to hot oil and fry until it starts to brown.  Add diced pork chop and continue to fry until well browned.  Remove the browned Andouille sausage and pork chop, and set it aside.  Add chicken thighs to the hot oil and brown well on both sides.  Remove the browned chicken and set it aside.  Add the chopped onion, bell pepper, and celery and saute for about 5 minutes.  Stir in salt, black pepper, red pepper, and garlic.  Continue to cook until vegetables are soft.  Stir in tomato sauce.  Cook for another 5 minutes or so.  Add the sausage, pork, and chicken back into the pot.  Add two cups of rice, and stir well.  Add 4 cups of chicken stock, stir and bring to a boil.  Cover pot with lid, reduce heat to medium low and simmer for about 14 minutes.    Toss the mixture to fluff the rice, then toss in the green onions.  Cook for another 5 minutes or so over medium low heat, then serve hot with french bread.  Enjoy!
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