Tuna Burgers

A Papa and now Dmitri favorite.

Tuna Burgers

1 can tunafish (preferably solid)
1 egg
1/2 small onion
1/8 c breadcrumbs
1/4 c oatmeal (quick oatmeal is finer)
2-3 T flour
salt & pepper

Most amounts are approximations.  Mix the tuna and egg.  Chop the onion finely and add to the tuna.  Add in the oatmeal and enough breadcrumbs and flour to hold the mix in a hamburger shape.  Season with salt and pepper.  Shape into patties and fry in butter/oil.

Dmitri's Chicken Recipes: Balsamic Cacciatore, Wine & Cream Sauce, and Parmesan

There are a few meals that go over particularly well with Dmitri - right consistency for finger food and tasty.  For my future reference, here is a short list.

Balsamic Chicken Cacciatore

Chicken thighs (3 or 4)
4 cloves garlic
1 can diced tomatoes (fire roasted with garlic, etc, seems particularly good)
1 can mushrooms (optional)
~1/4 c of balsamic vinegar
salt, pepper
basil, oregano
brown sugar (if desired)

Place the thawed chicken in a lightly oiled baking dish.  Add the sliced garlic.  Cover with the tomatoes. Add mushrooms (if desired). Pour in enough vinegar so the tomatoes begin to change color.  Sprinkle on some brown sugar.  Season.  Bake at 350 F for at least one hour.  If longer, check to make sure it's not burned.  The consistency should be similar to pulled chicken.

Chicken in Wine & Cream Sauce

(adapted from Julia Child)

Chicken thighs (3 or 4)
4 cloves garlic
1 onion
1/2 c wine
water/chicken stock as needed
thyme, sage
salt, pepper
mushrooms
1/2 cream

Sautee the chicken in butter, using an oven proof dish (Le Creuset casseroles are wonderful).  Remove from the pan, and pour out all the fat.  Add a pat of butter and sautee the onions and garlic.  Add the chicken back in and season with salt, pepper, thyme, and sage.  Pour in the wine - chicken should not be covered, but should be sitting in a pool of liquid.  Add water or chicken broth as needed.  Cover and bring to a simmer.  Move to the oven, baking at 350F for about 1/2 hr.  Add the mushrooms, and more wine, if needed.  Bake until heated.  Remove from oven.  Add cream and cook, stirring, until hot and slightly thickened (just a few minutes).

Chicken Parmesan

Chicken thighs (3 or 4)
bread crumbs
1 egg
tomato sauce
garlic
mozzarella cheese
parmesan cheese
basil, oregano
salt, pepper

Slice the thighs thinly.  Dip in the beaten egg, then in the bread crumbs, coating both sides.  Fry in butter/oil mix until browned.  Remove.  In a casserole dish, sautee garlic in butter.  Add the chicken slices, then slices of mozzarella.  Cover all with tomato sauce, sprinkling parmesan cheese on top.  Season with basil, oregano, salt and pepper.  Cover and bake at 350F for at least 1/2 hr.  Should be sizzling.  Serve with rice or noodles.

Strawberry Jello Salad

A Kieffer specialty, described by a guest as a "unique delicacy... mousse, custard, creme brulee, pudding?"  Is it standard How-to-Cook-Minnesotan?

Strawberry Jello Salad

2 8 oz box strawberry jello
8 oz Philadelphia cream cheese
Frozen sweetened strawberries
8 oz Cool Whip

Mrs. Phyllis Kieffer's directions:
"8 oz Box Strawberry Jello.  Just use the hot water requirements.  No cold H2O.

I use the hot jello to melt the 8 oz Philadelphia cream cheese.

Then I put jello mixture, Philadelphia cream cheese in the blender.  Then I add frozen sweetened strawberries. You may need to pour only part of it in at a time.  Then I use the mixer to mix in 8 oz Bowl of Cool Whip.

You can adjust the Amounts to make a smaller salad."

Oat Cakes - aka Dmitri's biscuits

Concept from Orangette, though these remind me of oatmeal raisin scones.

In brief:

Oat Cakes

1/4 c yogurt
1 stick softened butter
1/3 c brown sugar
1/2 tsp baking soda
1 1/2 c oats
1 c flour
1/2 tsp salt

Combine yogurt, butter, and brown sugar with a fork.  Add in the dry ingredients.  (Might be able to add raisins at this point.)  Using your hands, scoop up the dough into a ball.  Spread out and, with the palm of your hands, push into a 1/4 inch sheet.  Cut out circles, and transfer the circles to a greased baking sheet.

Bake for 15 minutes at 350F.

Salmon Loaf

After eating this, Keith actually stated that he liked salmon!  At least in this form.  (Although, to be fair, I baked it a little too long.)

Salmon Loaf

2 cans salmon, drained, juice reserved (I used the small 5 oz cans)
1/2 an onion, chopped finely
1 c bread crumbs + flour (I ran out of bread crumbs)
1/2 c. cold milk
chopped parsley (optional)
2 eggs
salt & pepper to taste

Mix, bake at 350 F for an hour.  (Probably too long, since I only made enough for a small, flat loaf for two.)

Mushroom Sauce

1/4 c butter
2 T flour (I used 3)
2 c. milk
1 medium can mushrooms, juice reserved
2 Tbsp liquid mushrooms
2 Tbsp liquid salmon
salt & pepper to taste
red pepper and paprika (accidentally poured in too much)

Melt the butter, stir in the flour until mixed.  Add the milk slowly, stirring until thickens.  Add the mushrooms and reserved liquid.  Should continue to thicken.  Salt and pepper to taste.

Kale Salad, aka Bitter Herbs

Described as "the best way to eat kale," it's not bad at all.  From MySanAntonio.

Kale Salad

Makes a lot (16 cups, they claim)

2 bunches kale
1/4 c apple cider vinegar
1/4 c canola oil (I use olive)
1/4 c packed brown sugar (or honey or maple syrup)
2 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp red pepper flakes

Tear the kale leaves into smaller pieces, omitting the thick stems.  Combine all other ingredients.  I just pour the dressing (cold) over the kale, but the recipe directs that it be simmered for 3 minutes, then poured over the kale, which is mixed and allowed to sit for 10 minutes before serving.  Ginger can also be added.

/HT RhodesLog

S. Padre recipes and pictures

Just going to link to this, since I'd definitely like to make this in future.  Merci, Thomas!

Rick Bayless' Cochinita Pibil - amazing pulled pork, with onions marinated in lime juice.  Use the onions for salad dressing later.

Cochinita Pibil

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Recipe from "Mexico—One Plate at a Time" cookbook

Servings: 12to 15

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INGREDIENTS

5tablespoons (about 2 ounces)achiote seeds 1 1/2tablespoonsdried oregano, preferably Mexican 1 1/2tablespoons black pepper, preferably whole peppercorns 1 1/4teaspoon cumin, preferably whole seeds 1/2teaspoon cloves, preferably whole 1 1/2tablespoonscinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick) Salt 14 garlic cloves, peeled and roughly chopped 1 1/2cupssour orange juice, OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you) A 1-pound package of banana leaves, defrosted PICKLED RED ONIONS 3large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick 2cups freshsour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice ROASTED HABANERO SALSA 8medium (about 3 ounces total)fresh habanero chiles 2 large garlic cloves, unpeeled 2tablespoons fresh lime juice Salt

INSTRUCTIONS

1.  The achiote marinade. Measure the achiote seeds and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches).In a blender, combine the ground mixture with 1 tablespoon salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers.If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.)
2.  Marinating the meat. In a large bowl or large plastic food bag combine meat and marinade, turning the meat to coat it evenly. (Though achiote has tenacious coloring properties, I suggest you do this quickly with your hands.) For the greatest penetration of flavor, let the meat marinate refrigerated (covered if in a bowl) for several hours, or even overnight.
3.  Slow-grilling the pork. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Using scissors, cut off the hard edge you’ll find on most banana leaves (where the leaf attached to the central rib). Cut 3 sections of banana leaf, each about 1 foot longer than the length of a large roasting pan. Line the bottom and sides of the roasting pan with the leaves, overlapping them generously and letting them hang over the edges of the pan. Lay the meat in the pan, drizzle with all the marinade. Fold in the banana leaf edges over the meat. Cut 3 more sections of banana leaf slightly longer than the pan. Lay them over the top of the meat, again generously overlapping; tuck them in around the sides.When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals of the grill for indirect cooking. For the charcoal grill, set the grill grate in place. Set the pan on the grill grate and close the grill cover. Grill until the meat is thoroughly tender (work a fork in near the bone—the meat should easily come free), usually about 4 hours. If your grill has a thermometer, aim to keep the temperature between 300 degrees and 350 degees. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
4. Simple pickled onions. While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 1/2 teaspoons salt. Cover and set aside until serving time.
5.  Habanero Salsa. In an ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they’re soft and darkened in spots, 5 to 10 minutes for the chiles, 15 minutes for the garlic. When cool, slip the skins off the garlic.In a blender or small food processor, add the garlic and roasted chiles plus the lime juice and enough water to give it a spoonable consistency, usually 2 to 4 tablespoons. Blend until smooth. Taste (gingerly) and season with salt, usually about 1/2 teaspoon. This salsa will last several days.
6.  Serving. Remove the top banana leaves. Tip the pan to accumulate the juices in one end and spoon off the fat. Season with more salt if necessary.You may want to remove the bones and cut the large pieces of meat into manageable serving sizes, but I suggest you leave everything right in the roasting pan for serving. Set out your cochinita pibil with a large fork and spoon (for spooning up all those juices). Drain the red onions and set out in a serving bowl to top each portion, along with the salsa to cautiously dab on each portion.Working Ahead: If you’re the plan-ahead type, make the marinade on Day 1, reblend it and marinate the meat on Day 2 and then slow-roast the meat for serving on Day 3. The marinade will hold for a week or more in the refrigerator. Once the pork is marinated, cook it within 24 hours. The finished dish will keep for a couple of days, covered and refrigerated (meat and juice only—no banana leaves), though the texture of the meat won’t be quite as nice as fresh-from-the-oven. Warm refrigerated cooked meat slowly (a 300 degree oven) in the juice, covered. Pickled onions will keep for a week or so in the refrigerator, well covered.
   Variation: The pork can be baked in a 325 degree oven instead of on the grill; cover the meat rather loosely with foil before baking.

We had some amazing food in South Padre.  My siblings have definitely turned into incredible cooks.

Surf and turf.

Francis' ribs, with his inimitable BBQ sauce.  The salad has the remainder of Thomas' onions.

Perhaps because we start everyone young?