Podcasts about salmon cakes

It's a Lick the Plate family affair kicking us off for Season 3! WHAT'S ON THE PLATE: Melissa Nettleford (2:46) – No Expenses Spared. Sergio's Italian. Asian Fusion. Food Fuelled By Love.Milton Lopes (5:12) – Portuguese Birthday Song! Wine Memories. Chateauneuf du Pape. Cote du Rhone. England Is Not A Wine Country.Ricardo Castro (12:20) – Brazilian BBQ Delights. Rice with Feijoada. Vance LaRoy (14:04) – Show Me Good BBQ: Gates BBQ! Slabs With Good Edges. The Bernie Mac. Burnt Ends.Sweet & Mild BBQ Sauce.Alexis Dionne (16:03) – Buddakan Asian Fusion. Tatiana's NYC.Kevin Fullinck (18:00) – Venezuelan Food! Chicken & Waffles.Carl Dusu (18:53) – Chicken Tagine. Moroccan Flatbread and Tea. Dominos Pizza Party!Sharon Rose (23:06) – Greek King Prawn Linguine with Green Sauce. Cocktails!Mitchell Zhangazha (24:36) – Seafood Boils. Hot & Juicy Shrimp in Dulwich. Angry Crab Shack. Durrock Knox (25:58) – Salmon Cakes with Yum Yum Sauce & Hot Sauce. The Final Word Cocktail.Sian Deia (28:03) – Food For Every Occasion. Cheesy Chips. Red Leicester, Mature Cheddar, Mozzarella.Simeon Montague (32:29) – Tacos & Margaritas! Home Cooked Food Made From Love. Hibachi! Sushi.Toyan Thomas-Browne(36:44) – More Birthday Songs. CAKE! Hummingbird Rainbow Cake Remixed. Carrot & Red Velvet Cake. Cream Cheese Frosting. Sprinkles!Jazz (39:31) – Japanese Food. Chargrilled Eel Sushi. Lamb, Rice & Peas and Coleslaw. Oreo Milkshake. Anything But Cake. Alcohol!Ash, the Travelling Sensei (42:57) – No Birthday Cake. Swahili BBQ On A Water Safari. Family Time. Mum's Sausage Casserole. Grandpa's Jerk Pork.Kyle Cox (46:08) – Full English Breakfast. Bacon! Red Velvet Cake. Ole & Steen's Cinnamon Social Log. Steve Warwick (50:26) – Laughs and Good TimesDujonna Gift (51:18) – Funeral Food. Curry Goat, Rice & Peas, Coleslaw. Fried Chicken. Curry Chicken.Ralph Lewis (51:57) – Exploring the Alternatives & Newness. Enjoy Life!Kimberly Nichole (52:48) – Birthday Love & Appreciation!Taofique (53:09) – And Sometimes We Fast! Red Velvet Cake Request. Replenishment. Lick the Plate's Instagram and TikTok: @licktheplatepodcast Cameron's Instagram and TikTok: @cbjarts licktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam Farrell. @farrell33a on Instagram Additional background music provided by https://slipstreammusic.comTrack: "Differences", xander.Download / Stream: https://get.slip.stream/IWrZvIListen on Spotify: https://go-stream.link/sp-xander Track: "Beaming", Johnny MooreDownload / Stream: https://get.slip.stream/mgVEM5Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Mild Evenings", Johnny MooreDownload / Stream: https://get.slip.stream/IXwJ07Listen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Process for Us", Johnny MooreDownload / Stream: https://get.slip.stream/G4mqBQListen on Spotify: https://go-stream.link/sp-johnny-moore Track: "Gymnastics"Download / Stream: https://get.slip.stream/Zvaavu Hosted on Acast. See acast.com/privacy for more information.

Durrock Knox joins us for the Season 2 Finale!What's on the plate:Tidewater Talk. Virginia! Salmon Cakes. Macaroni & Cheese. Collard Greens v Spring Greens. Baltimore Blue Crabs. Seafood Boil. Virginian River Crabs. Peeling Shrimp. Reconnecting With Roots. Sustainable Farming and Fishing. Fatback For Days. Harvesting Oysters. Tidewater Yak. Old Bay. Crab Boil Traditions. Crawfish Étouffée. Creole Seasoning. Slap Yo Mama Seasoning. Air Fryer Salmon. Fried Whiting. Tilapia Rumours. Heavy-Handed Seasoning. Washing Your Meat. Pig's Feet & Chitlins. Rich Histories. Stuffing/Dressing Debates. Macaroni & Cheese. Boldly Baltimore. Soul Food Plate.MediaDurrock's Instagram & Twitter: @durrock Personal Website: www.durrockknox.comMediapedal Marketing Agency: www.themediapedal.comHourly Rage Podcast Instagram: @hourlyragepodcast Notable Things MentionedCrazy Gin gin brand: check out Season 1, Episodes 13 & 14 – "Crazy, Lassi, Gin" Parts 1 and 2Mo's Seafood Baltimore: https://www.mosseafood.com/Sourceshttps://www.mccormickforchefs.com/en-us/products/old-bay/old-bay-seasoning#:~:text=OLD%20BAY%20Seasoning%20features%20a,enhances%20any%20chef%2Dinspired%20recipe.&text=OLD%20BAY%20Seasoning%20is%20Kosher%20with%20no%20added%20MSG.Additional background music provided by https://slip.streamTrack: "Wine Glass Different Clink Soft 02"Download / Stream: https://slip.stream/tracks/321a50dc-3bc1-44ba-85a5-0ca8db1b3819?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

Ever get that craving for delicious salmon but the thought of fancy recipes makes you wanna crawl back in bed?  We sea you!      This week, we're making salmon patties that are SO easy and SO good, you'll wonder why you ever stuck your nose up at canned salmon recipes.     (Tin fish recipes are having a moment right now tho…)     Forget dry, flavorless salmon cakes.  We're using canned salmon (because hello, pantry staple!) and whipping up 2 recipes for salmon cakes that are crispy on the outside, moist on the inside, and perfect for a quick and easy weeknight meal.        Plus, we're sharing our salmon patty sauce ideas that'll have you diving in headfirst.     Hit play and unlock the secrets of these amazing canned salmon recipes!       Guaranteed, your next dinner will be a total win!   Let's keep the kitchen talk going! SOCIAL

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for delicious salmon cakes.

Hey there Salmon Cakes! Today our snobbery entitles us to forgo Wikipedia and declare that we are a serious outfit. We promote spouse and recipe swaps, learn what the deadliest catch really is and visit Matthew's vivid imagination. We hope this leaves listeners with an aftershow afterglow. Julia Turshen's recipe from Simply JuliaCook's Illustrated recipeRandom Number Generator Horror Podcast No.9Recipe: Sweet and Spicy Pepper Stew Beak of the WeekThe Eastern Great Egret, daisagi in JapaneseWhat'cha Snacking?Matthew: Kit Kat Mugi no Megumi no Zenryūfun Bisketto Support Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our redditMolly's SubstackMatthew's MusicProducer Abby's Website

Leftover meals get a glamorous makeover in today's show. With super practical planning tips and creativity, my guest has the scoop on elevating your leftover game from boring to spectacular. Join us to learn more about a new way to meal-prep fantastic meals with her new cookbook, Cook Once Dinner Fix.  Cassie Joy Garcia is a busy mom, meal planner, prepper extraordinaire, and healthy recipe guru. She joins me for new ways of turning tonight's dinner into tomorrow's feast. Whether you're cooking chicken, beef, pork, seafood, or vegetarian fare, Cassie has you covered with creative dinner inspiration. For example, her Harvest Squash can be Monday's dinner followed on Tuesday by Yellow Curry with Squash and Crispy Spiced Tofu. You can plan a dinner of Roasted Chicken and Potatoes with Fresh Arugula Salad on Friday, and turn these leftovers into Butter Chicken Bowls with White Rice for the next night. Cassie has pointers with every recipe in her cookbook to customize each one to your preferences and dietary needs.  Show Highlights: Cassie's life in San Antonio, where she started her healthy living blog and became a holistic nutritionist; she makes her home with two young daughters (and a third due in a few months), her husband, and two large dogs How Cassie's Fed and Fit blog was birthed out of her personal journey of yoyo dieting and discovering the science of inflammatory foods How focusing on gut health gave Cassie a new lease on life Why Cassie's goal was to heal her gut, reintroduce foods, and eat as many different foods as possible An overview of Cook Once Dinner Fix, which gives the benefits of a prep day without having to have a prep day! An example using chicken that's cooked and shredded is Chicken Sloppy Joes with Ginger Carrot Slaw and White Chicken Enchilada Casserole with Tomato-Avocado Salad Cassie's goal is to lessen the burden of getting an efficient meal on the table How repurposing the meal's protein allows you to focus on side dishes to differentiate the meals How Cassie's system allows her to “plate dinner with a more joyful heart” An example of a beef recipe is Garlic Peppercorn Beef Roast, which is slow-roasted in the oven with carrots and served with a horseradish cream sauce; it's then used in Shredded Beef Ragout over Pappardelle Pasta with a rich tomato sauce How Cassie is building adventurous food kiddos in her young children by getting them involved in choosing meals and prepping Cassie's favorite seafood recipe from the book: Dill Aioli Salmon Bake, which is a salmon fillet with a lemon dill aioli mixture served with roasted potatoes; leftover salmon is made into Salmon Cakes, which Cassie serves with pan-seared green beans   Resources: Cookbook Giveaway: We're giving away a copy of Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast (Simon & Schuster) to one lucky U.S. winner. Leave a comment in the comments section below telling me about your biggest dinnertime challenge or dilemma and/or why you want to win this book. I'll pick the winner at random on November 3rd at noon. (U.S. only giveaway, please.) Link to Cassie's cookbook on Amazon: Fed and Fit website: https://fedandfit.com/ Instagram: @fedandfit Facebook: https://www.facebook.com/fedandfit/ Twitter: @fedandfit

Leftover meals get a glamorous makeover in today's show. With super practical planning tips and creativity, my guest has the scoop on elevating your leftover game from boring to spectacular. Join us to learn more about a new way to meal-prep fantastic meals with her new cookbook, Cook Once Dinner Fix.  Cassie Joy Garcia is a busy mom, meal planner, prepper extraordinaire, and healthy recipe guru. She joins me for new ways of turning tonight's dinner into tomorrow's feast. Whether you're cooking chicken, beef, pork, seafood, or vegetarian fare, Cassie has you covered with creative dinner inspiration. For example, her Harvest Squash can be Monday's dinner followed on Tuesday by Yellow Curry with Squash and Crispy Spiced Tofu. You can plan a dinner of Roasted Chicken and Potatoes with Fresh Arugula Salad on Friday, and turn these leftovers into Butter Chicken Bowls with White Rice for the next night. Cassie has pointers with every recipe in her cookbook to customize each one to your preferences and dietary needs.  Show Highlights: Cassie's life in San Antonio, where she started her healthy living blog and became a holistic nutritionist; she makes her home with two young daughters (and a third due in a few months), her husband, and two large dogs How Cassie's Fed and Fit blog was birthed out of her personal journey of yoyo dieting and discovering the science of inflammatory foods How focusing on gut health gave Cassie a new lease on life Why Cassie's goal was to heal her gut, reintroduce foods, and eat as many different foods as possible An overview of Cook Once Dinner Fix, which gives the benefits of a prep day without having to have a prep day! An example using chicken that's cooked and shredded is Chicken Sloppy Joes with Ginger Carrot Slaw and White Chicken Enchilada Casserole with Tomato-Avocado Salad Cassie's goal is to lessen the burden of getting an efficient meal on the table How repurposing the meal's protein allows you to focus on side dishes to differentiate the meals How Cassie's system allows her to “plate dinner with a more joyful heart” An example of a beef recipe is Garlic Peppercorn Beef Roast, which is slow-roasted in the oven with carrots and served with a horseradish cream sauce; it's then used in Shredded Beef Ragout over Pappardelle Pasta with a rich tomato sauce How Cassie is building adventurous food kiddos in her young children by getting them involved in choosing meals and prepping Cassie's favorite seafood recipe from the book: Dill Aioli Salmon Bake, which is a salmon fillet with a lemon dill aioli mixture served with roasted potatoes; leftover salmon is made into Salmon Cakes, which Cassie serves with pan-seared green beans   Resources: Cookbook Giveaway: We're giving away a copy of Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast (Simon & Schuster) to one lucky U.S. winner. Leave a comment in the comments section below telling me about your biggest dinnertime challenge or dilemma and/or why you want to win this book. I'll pick the winner at random on November 3rd at noon. (U.S. only giveaway, please.) Link to Cassie's cookbook on Amazon: Fed and Fit website: https://fedandfit.com/ Instagram: @fedandfit Facebook: https://www.facebook.com/fedandfit/ Twitter: @fedandfit

These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon's rich flavor. The delicate sweetness of the AquaBounty salmon that we're using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe. Get the Indian-Spiced Salmon Cakes with Mango Chutney recipe. 

With everyone together again, we share some excitement about next gen!   Audio Version Timestamps: 00:49 - Intro & Housekeeping 02:15 - Nabeshin’s Charity Stream Plans 09:06 - Alex’s Games 36:59 - Tony’s Games 49:12 - Nabeshin’s Games 51:08 - The Elephant in the Room (Mass Effect Trilogy Remaster) 1:03:07 - Next Gen Excitement 1:18:10 - Outro & BETS 1:25:23 - Titles   Send your questions:  mailsack@irrationalpassions.com,  (404) 590-1337 (long distance fees do apply) Tweet your question @IrrationalPod w/ #IPQ _____ Our Links: Twitter: https://twitter.com/IrrationalPod Insta: https://www.instagram.com/irrationalpassions YouTube: http://www.youtube.com/irrationalpassions Twitch: https://www.twitch.tv/irrationalpassions Our Discord: https://discord.gg/bSdtq9G

On the first episode of our traditional food series we talk to chef Flora Deacon about salmon and specifically salmon cakes. For more information on salmon cakes, recipes, and how to prepare them, head to our website.

Salmon Cakes are so easy to make, and they are very comforting. My mother used to prepare them for me all the time, and I thought I'd share the recipe. Now the beautiful thing about cooking is that you can make it how you like it. I only used ingredients I had on hand, but if you would like to use garlic or bell pepper or maybe mash potatoes as a binder, go for it! Whatever you do, just have fun!    For this recipe, you will need the following ingredients  15 oz can of Pink Salmon (Chicken of the Sea)  1 Large Onion Roughly Chopped   1 large egg  1 cup of Italian Breadcrumbs   1 Tbsp of Granulated Garlic  1 Tbsp of Oldbay or Chesapeake Seasoning  1 Tbsp of crushed red pepper flakes Salt and Pepper to Taste  A quarter cup of Canola oil Lemon Wedges and Dill for Garnish --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Denise and I sit and yak about mindset, motivation, toilet paper hoarding, recipes, running, avocados...basically 2 friends having a run of the mill chat, join us won't you?!? You can find Denise on Instagram @scaling_down_rny Denise's toaster avocados - Cut a ripened avocado in half, remove pit.  Sprinkle cut side with salt and pepper.  Crack 1 raw egg into each avocado half and sprinkly on more salt and pepper.  Cover wtih domed piece of foil.  Add water the pan in the bottom of a toaster oven7 1/2 (helps to steam the food) and bake avocados at 450 for 15-20 minutes, check every now and again to make sure they don't overcook.  When the eggs are cooked to desired consistency remove from toaster oven and sprinkle with 'Everything but the Bagel' seasoning.   Salmon Cakes with Beurre Blanc (from The Obesity Code Cookbook by Dr Jason Fung) For the salmon cakes:  1 red bell pepper, 2 green onions, 1/2 bunch flat leaf parsely, 2 eggs, 2 cans (7.5 oz each) pink or red salmon, 1 cup almond flour, 2 t Dijon mustard, I T melted butter, salt and pepper, fat for frying ( recipe calls for grapeseed oil but use what you have, I used butter) For the Beurre Blanc:  1 small shallot, 1/2 cup cold butter cut into cubes, 2T dry white wine, 2T white wine vinegar, 2T 18% cream, finely ground white pepper, salt Directions:  Halve bell pepper lengthwise, discard seeds and stem.  Place 1 half of pepper on baking sheet skin side up and roast for 30 minutes at 400F until skin starts to blacken and shrivel, remove from oven, allow to cook slightly, remove skin and dice.  (This is me...the recipe only calls for 1/2 a bell pepper but tells you to roast the whole thing which seems stupid to me because who might have plans to use another half of a roasted red pepper right away?  So either use the whole pepper in the recipe like I did or keep the other half raw for a salad or a veggie tray).  Chop parsely and green onions.  Drain cans of salmon.  Finely chop shallot.  (me again.  The recipe says to measure out 1T worth of shallot and set aside the remainder, so if you use a large shallot you've got extra to use up in some other recipe or just throw it in with the salmon or just use a small shallot and don't be overly fussy about it).  Combine red pepper, green onions, parsley, eggs, almond flour, mustard, melted butter in a mixing bowl and then incorporate the salmon. Form into 4 patties, set on a plate and refridgerate while making the beurre blanc.  In a small saucepan combine the shallot, wine and vinegar and bring to a boil over medium high heat. Turn down heat to medium and cook until barely and liquid remains, about 5-7 minutes.  Stir in cream and a pinch of white pepper and cook for 1 minute.  Add butter, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more.  Once all butter is added and mixture is completely liquiefied, remove saucepan from heat.  Season with salt and strain through fine meshed sieve into small bowl, discard solids.  For the salmon cakes, heat fat (the recipe calls for grapeseed oil but I used butter, really any fat I think is fine), in a large heavy skillet.  Cook cakes for 4 minutes then turn over and cook for a further 3 minutes.  Plate the salmon cakes and drizzle with beurre blanc.

You know how when you cook something and you just know it's done? Or like a conversation that revolves mainly around football and other topics that we don't really care for? Clair knows. She shares her "interesting" adventure with Mr. D. We may also have a podcast first for swiping! It's time for an adventure into the world of money and getting that bread(sticks) and (chocolate) coin and learning that money doesn't always mean good taste.Instagram: @funkydudesfunkyfoods Website: www.funkydudesfunkyfoods.com Restaurant: Maggiano's Little Italy at https://www.maggianos.com/

Terran and River decided to create three easy back to school lunches for any kid to enjoy. The boys make salmon cakes, chicken salad and lime aioli.  The boys get descriptive in how they prepare each dish. 

Dianne Linderman discusses the article, ?Joan Rivers to Obama: Don't Redistribute My Hard-Earned Cash.? Dianne then shares a recipe for Salmon Cakes and another healthy seafood recipe - for California Sushi Rolls. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen .

Intro: How to buy items cheap and finding a good deal. The importance of women not babying their young sons so they can be strong young responsible men. Guest To Show: Jean Twenge, author of The Narcissism Epidemic: Living in the Age of entitlement. Dianne and Jean talk about “Generation Me.” Talking points can be found: http://www.narcissismepidemic.com/aboutbook.html About the authors: http://www.narcissismepidemic.com/aboutauthors.html Website address: http://www.narcissismepidemic.com/ Cooking Segment: Diane’s delicious Salmon Cakes: Go to the link below to get this delicious dish for you and your family: http://www.everythingthatmattersradio.com/salmon.html