Cookin' with Carol recipes on NBC5 - March 2006

Salmon Croquettes

Serves 4 (2 croquettes each)

Here's a quick, easy, and most delicious recipe to incorporate more fish into your diet. Using panko bread crumbs is a unique twist that results in a coating that is light and crisp in texture.

sauce:   3 tablespoons mayonnaise

            1 teaspoon lemon zest

            1 teaspoon lemon juice

            1 tablespoon capers

2 cups cooked salmon, flaked

1 cup panko bread crumbs (or dry bread crumbs)

1/4 cup diced red bell pepper

2 green onions, thinly sliced

1 large egg

2 teaspoons fresh snipped dill weed (or 1/2 teaspoon dried dill weed)

2 tablespoons olive oil

Combine sauce ingredients in a small bowl; reserve in refrigerator. Combine salmon, panko bread crumbs, bell pepper, green onions, egg, and dill weed (and salt and pepper to taste, if desired) in a medium bowl. Heat a medium nonstick skillet over medium heat. Add olive oil. Shape salmon mixture into 8 patties and cook in hot olive oil for 3 to 4 minutes, until golden brown. Turn and cook an additional 3 to 4 minutes. Remove to a plate and serve with prepared sauce on top, about 1/2 tablespoon per salmon croquette.

Notes:

Panko bread crumbs are Japanese-style bread crumbs. They have a flaky texture, are white in color, and can be found in Asian markets and in the Asian section of gourmet grocery stores, such as Central Market and Whole Foods. Regular dry bread crumbs can substitute for panko bread crumbs.

To “flake” salmon, take a fork and gently pull apart the cooked salmon, so it is in bite-sized pieces.

(Air Date: March 4, 2006)

Pork Tenderloin with Vegetables in Cream Sauce

Serves 4

This quick and elegant supper is perfect for entertaining, or when you just want to treat yourself to a delicious meal at home!

1 tablespoon olive oil

1 pound pork tenderloin, cut into 1/2-inch slices

1/2 cup baby carrots

4 red potatoes, cut into 1/2-inch slices

1 small onion, peeled and quartered

1 cup chicken broth

1/2 cup vermouth (optional)

Salt and pepper to taste

1/2 cup whipping cream

2 tablespoons Dijon mustard

2 teaspoons fresh dill (or 1 teaspoon dried dillweed)

Heat a large skillet, add olive oil, brown pork slices for 1 to 2 minutes on each side, remove from skillet and reserve. Add carrots, potatoes, and onion and sauté for 2 to 3 minutes, until tender-crisp. Add chicken broth, vermouth, salt and pepper, and reserved pork tenderloin. Cover pan and simmer for 6 to 8 minutes, until vegetables are tender. Add whipping cream, Dijon mustard, and dill and simmer over medium-high heat for 2 to 3 minutes, until mixture is warmed through.

(Air Date: March 11, 2006)

Homemade Salsa

Serves 4 (as an appetizer)

Salsa ingredients are dry-roasted in a skillet and blended to perfection. This salsa is perfect to dip with chips or to spoon on your favorite entrée.

4 Italian plum tomatoes, halved

1 jalapeño, halved and seeded

1/2 small onion, cut into 1/2-inch slices

2 cloves garlic, peeled

4 sprigs cilantro

1 tablespoon lime juice

1/2 teaspoon ground cumin

Salt and pepper to taste

Tortilla chips to serve

Heat a cast iron skillet (or nonstick skillet) over medium-low heat. Place tomatoes and jalapeños (skin-side-down), onion slices, and garlic in the pan (no oil in pan). Cook for 5 to 6 minutes, turning all ingredients occasionally, until golden-brown. Place skillet ingredients, along with cilantro, lime juice, cumin, salt, and pepper in a blender or food processor and process for 10 to 20 seconds, until it reaches the desired consistency. Serves with tortilla chips.

Notes:

The tomato skins can be removed before processing, if desired.

Upcoming Event Information:

The Les Dames D’Escoffier, Dallas Chapter, will present its annual “Raiser Grazer” on Sunday, Mar. 26 from 6 p.m. - 9 p.m. at the Tower Club, located at 1601 Elm in downtown Dallas . More than a dozen top female chefs will serve Latin-infused samplings to the more than 600 guests expected to attend. Chefs include Paula Lambert (Mozzarella Company), Sharon Hage ( York Street ), Liz Baron (Blue Mesa), and Susie Priore (Iris). In addition, NBC 5 favorite chef, Carol Ritchie, will serve up some of her tasty specialties. There is also a silent auction featuring rare wines, exotic trips and more. One of the top prizes in a raffle will be a dining package featuring the “Top Ten” restaurants named recently by The Dallas Morning News. Tickets can be ordered online for $50 each at www.LDEDallas.org  Tickets at the door are $55 each.

(Air Date: March 18, 2006)

Breakfast Quesadillas

Serves 4

Keep these ingredients on hand so you can create a delicious breakfast in no time at all!

1 cup scrambled eggs

1/2 cup chopped tomatoes

1/2 cup shredded cheddar cheese

1/4 cup cooked crumbled bacon

1/4 cup diced green chiles

Vegetable oil spray

4 whole flour tortillas

In a medium bowl, stir together cooked (scrambled) eggs, tomatoes, cheese, bacon, and green chiles. Lightly spray one side of each tortilla with vegetable oil spray and place on a preheated skillet or griddle (vegetable oil-side-down). Place about 1/2 cup of the filling mixture on half of each tortilla, folding the other side over the filling. Lightly brown on each side on medium heat for 2 to 3 minutes. Cut into wedges and serve warm.

Notes:

For more information about Carol’s 2006 Spring Cooking Class Schedule, click here: COOKING CLASSES

(Air Date: March 25, 2006)