Shrimp Burgers

Now that I'm finally home, I'm trying to enjoy summer by getting back to cooking again and doing more baking.  This was said with my fingers crossed :)  It hasn't been easy enjoying summer in Oregon when the sun isn't making its presence lately.  July has been a cold one, I think, compared to springtime.  But the weather has taken a turn this week, in fact, the rest of the nation on the east coast is experiencing a sweltering heatwave.  Not us, fortunately!

This shrimp burger is something that I enjoy making in the summer.  The grill is clean and ready, so why not utilize it to make something as tasty as this?  The good thing about this dish is that it isn't pretentious.  Armed with cheap white and soft buns, sliced tomatoes, maybe butter lettuce if you want it more elevated, and punchy tartar or cocktail sauce; it will satisfy hungry mouths at dinnertime.  My husband and I enjoy drinking shandy with our burgers, what about you?

Shrimp Burgers

Serves 6

1 pound medium (40-count) shrimp
3 tablespoons finely diced celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons lemon zest
1 cup bread crumbs--I used panko
3 tablespoons good-quality mayo
1 large egg, slightly beaten
Kosher salt
Freshly ground black pepper
A few dashes of hot pepper sauce
1 to 2 tablespoons peanut or canola oil
6 cheap white hamburger buns
Lettuce for serving
Sliced tomatoes for serving
Tartar Sauce--recipe follows
Cocktail Sauce--recipe follows



In a 3-quart saucepan, bring 1 quart water to a full boil.  Add the shrimp, cover, and remove the pan from the heat.  Let the shrimp steep for 4 minutes, then drain.  Put the shrimp in a large bowl and cover them with ice to cool.  When the shrimp is cool enough to handle, peel and devein them, then roughly chop them.

In another bowl, mix the shrimp, celery, green onion, parsley, and lemon zest.  Stir in the breadcrumbs, mayonnaise, and egg. Take a wooden spoon and beat the mixture until all the ingredients are well blended.  Season with salt, pepper, and hot pepper sauce to taste, and stir once more to incorporate throughout the mixture.

From the mixture, make six 3-inch patties.  If you wet your hands with water, this process will be a little easier.  Heat the oil in a nonstick saute pan until hot and shimmering.  Cook the patties, three at a time, for about 3 minutes per side, or until they are golden.  Drain them on paper towels.

Serve each patty on a hamburger bun with lettuce, tomato, and tartar or cocktail sauce, if desired.

Tartar Sauce

Makes about 1 1/2 cups

1 cup mayonnaise
1/2 cup finely chopped dill pickles or sweet pickles
1/4 cup minced onion
2 tablespoons chopped fresh parsley
1 tablespoon dill or sweet pickle juice

Mix all the ingredients together in a medium bowl.  Chill for at least 1 hour before serving.

Cocktail Sauce

Makes about 1/2 cup

1/2 cup ketchup
1 tablespoon plus 1 teaspoon prepared horseradish, drained, or more if desired
1/4 teaspoon Worchestershire sauce

In a small bowl, combine the ketchup, horseradish, and Worchestershire sauce and stir until well combined.  Let it sit for 30 minutes before serving.  This will keep in the refrigerator, covered, for about 1 week.  Let it come to room temperature before using.


Source:  The Big Book of Fish and Shellfish by Fred Thompson

Truffle Mac and Cheese

Here is an easy pasta dish that surely is everyone's favorite.  I think now that the cool nights have returned, I'd be making this again.  We're Oregonians so we love the Tillamook product brands, in fact this recipe was found at their website by my son.  So naturally he asked me to make this for supper.  Super easy, super creamy, and earthy from the truffle.  I only have truffle butter, not the oil, and I think it can be substituted easily.  Use sharp and medium Cheedar to get a good balance of mild and tangy flavors, but Tillamook also sells triple cheddar combo cheese that's pre-shredded, which is also good and convenient.

Truffle Mac and Cheese

Yields 4 servings

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup sharp Cheddar
1 cup medium Cheddar
2 tablespoons truffle butter (or more if you really like truffle)
Salt and pepper to taste
2 cups dry elbow or any small shape pasta


Bring a large pot of salted water to a boil.  In a medium pot, melt the butter.  Add flour and stir continuously over medium heat for about 5 minutes.

Gradually whisk in milk and cream until incorporated.  Stirring often, bring to simmer.  Mixture should thicken as it heats.  Allow to simmer for about 5 minutes, continuing to stir often.

A little at a time, stir in grated cheese, until completely melted.  Take off heat.  Stir in truffle butter and season with salt and pepper.

While sauce is being made, cook pasta until al dente.  Add drained, hot pasta directly to sauce.  Stir and check seasoning.  Serve immediately.


Source:  adapted heavily from Tillamook's website

Salmon, Vegetable and Cheese Chowder

Every now and then, even in summer, we love to eat comfort food like soup or chowder.  This chowder satisfies the need of eating something wholesome and relatively easy to prepare.  Not too mention a way to use fresh corn that is in season.

I served this with slices of sourdough bread along with butter and considered dinner accomplished :)

Salmon, Vegetable and Cheese Chowder

Serves 4 to 6


1 cup chopped yellow onion
2 medium russet potatoes (about 1 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup half-and-half or milk
1 cup flaked cooked salmon
1 cup Monterey Jack cheese or a combo of Cheddar and Monterey Jack
3/4 teaspoon salt
1/2 teaspoon dried thyme
Freshly ground pepper to taste

In a large soup pot over high heat, bring vegetables, garlic, rice and 3 cups of the stock to a boil.  Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer to a food processor and blend in batches until slightly chunky.  Return to soup pot.  Stir in remaining 1 cup stock, half-and-half, salmon, cheese, salt, thyme, and pepper.  Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.


Source:  The Big Book of Soups and Stews by Maryana Vollstedt

New Orleans Shrimp Creole

This is a quick dinner that I made this week.  What I like about it was that the flavor of this dish is really fantastic; it was tangy and assertive especially when I added a touch more of Tabasco in my plate, it surely can kick the tastebud.  I really go for a bold flavor of a food and thankfully my family has a similar taste so if I had to cook something tasty and fast, I wouldn't go wrong with this dish.  

New Orleans Shrimp Creole

Serves 4 to 6

8 slices bacon, diced

½ cup chopped yellow onion

½ cup chopped green onion, including some tender green tops

1 ½ cups chopped green bell pepper

1 cup chopped celery

1 garlic clove, minced

2 cans (14 ½ ounces each) whole tomatoes, coarsely chopped, with juice

3 tablespoons tomato paste

½ cup chicken stock or broth

¼ cup red wine vinegar

½ teaspoon dry mustard

4 drops Tabasco sauce, or to taste

1 teaspoon salt

Freshly ground pepper to taste

½ cup dry red wine

1 pound large raw shrimp, peeled and deveined

In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.  With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in skillet.

Reduce heat to medium.  Add onions, bell pepper, celery, and garlic, and sauté until tender, about 6 to 7 minutes.  Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt and pepper.  Return bacon to pan.  Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.  Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

Source:  The Big Book of Soups and Stews by Maryana Vollstedt

Orange-Glazed Salmon

Wild sockeye salmon is in season right now and I wanted to eat it before the season ended so here's what I did to the fish.  With a simple rub of Cajun and orange marmalade glaze, this is a sure winning recipe for eating simple, flavorful, and satisfying meal.  We ate it with rice pilaf, our favorite side dish to eat with fish, and steamed carrots--totally coincidental, I didn't realize it's the same color as the salmon until after!  If Seville orange marmalade is hard to find, you can substitute with regular orange marmalade, but double the amount of lime juice used.  

Orange-Glazed Salmon

Makes 4 fillets

3 tablespoons Cajun seasoning (salt-free)

1 teaspoon brown sugar

1/4 teaspoon kosher salt

4 boneless, skinless salmon fillets (6 oz. each)

2 tablespoons vegetable oil

1/4 cup Seville orange marmalade

1 tablespoon lime juice

Lime wedges

Combine Cajun seasoning, sugar, and salt in a small bowl.  Rub over all surfaces of fillets.

Saute fillets in oil in a large non-stick skillet over medium high heat for 3-4 minutes.  Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice; swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork.

Serve with lime wedges.

Source:  Cuisine at Home

Fettuccine with Sausage and Mushrooms

This was a dish that passed my family's taste test.  It was an easy enough and delicious dish, perfect for weeknight's dinner.

Fettuccine with Sausage and Mushrooms

Serves 4



Kosher salt

12 ounces fettuccine

1 tablespoon extra-virgin olive oil

1/2 pound sweet Italian sausage, casings removed

1 small onion, chopped

1 stalk celery, thinly sliced

1/2 pound sliced mixed mushrooms

2 cloves garlic, chopped

4 plum tomatoes, chopped

1/2 cup dry white wine or chicken broth

2/3 cup heavy cream

3 tablespoons chopped fresh parsley

Salt and freshly ground pepper



Bring a pot of salted water to a boil; add the pasta and cook as the label directs.  Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add sausage and cook, stirring, until browned, 3 minutes.  Increase the heat to high; add the onion, celery, and mushrooms and cook, stirring, until tender, 4 minutes.  Add the garlic and cook 1 minute.

Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes.  Add the cream and cook until slightly thickened, about 4 minutes.  Stir in the parsley and reduce the heat to low.

Add the pasta to the skillet and cook, tossing, until it absorbs more of the sauce, 2 to 3 minutes.  (Add some of the reserved pasta cooking water to loosen, if needed.)  Season with salt and pepper.



Source:  Food Network Magazine, December 2012.