Brine: For Smoking King Fish

 

Recipe Name: Brine: For Smoking King Fish

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best as I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Reg Solution)
• 2 cups sugar (onion powder, garlic powder, lime juice - optional)
• 2 tbls saltpeter (holds color, usually 1 Tbls)
• 2 tbls peppercorns (optional) crushed
• 1 tsp allspice (optional)
• 1 tsp clove (optional)
• 10 oz bay leaves (4 or 5) also 
• (can use pickling spices)

Directions: 

1. Soak fish 8 hrs or as desired. 4 hrs is a mild cure
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse
4. Allow to dry until a glaze forms on outside surface
5. Smoke 10 to 12 hours, 120 to 130 degrees

Notes: 

This is a 2nd version of the recipe, but I still wanted to add it because it was in the original handwriting. Here is the other post with the same / similar recipe, this post seems to have a little more detail:

https://heritagesoup.blogspot.com/2022/12/smoked-fish-brine.html

Tuna Casserole

Recipe Name:  Tuna Casserole

Years you've been making it:  Began making this in early 80's for the kids

Author / Creator:  Basic recipe from Joy of Cooking and modified by me.

Submitted by:  Chuck

Ingredients:
2 Tbsp butter or bacon grease
1 cup diced onion
1/2 cup diced celery
1 can cream of mushroom soup
1 can of large black olives pitted, sliced in half
1/2 cup water or milk
8 ounces frozen peas
2 (6-ounce) can tuna packed in water or oil, undrained
1 cup buttered bread crumbs or crushed plain potato chips
1 1/2 cups of cooked pasta of your choice, cooked al dente

Directions:
Preheat oven to 375 degrees.  In saucepan saute onion and celery in butter or bacon grease until translucent, soft but not mushy.  Add mushroom soup, water, black olives and peas.  Bring to a simmer, stirring to dissolve soup.  When it begins to boil, turn off heat and gently fold in tuna with half the liquid.  Add cooked pasta noodles and toss to coat with sauce.  Pour into prepared casserole and top with bread crumbs or potato chips.

Bake 40 to 50 minutes until heated through and topping is lightly browned.

Yield 6 servings.

Zucchini Wrapped Salmon with Warm Radish Salad

Recipe Name: Zucchini Wrapped Salmon with Warm Radish Salad

Story:
I would like to share our first family recipe with you. I first made it right after Bradley and I got married in 2013, and it's become our favorite salmon recipe. I make it about once a month, that's how much we enjoy it. To simplify, I usually skip the warm radish salad, it's great without it. The dish goes well with any vegetable side, our usual are asparagus or green bean salad.

Years you've been making it: Since 2013

Author / Creator: Michael Symon

Submitted by: Vilma

Ingredients:
4 pieces of Salmon
2 large Zucchini (slice thinly lengthwise on a mandolin)
4 tablespoons Dijon Mustard
2 tablespoons chopped Chives
2 tablespoons chopped Dill
1/4 cup plus 2 tablespoons Olive Oil
4 Anchovies (minced)
1 medium Shallot (minced)
1 small Garlic clove (minced)
zest of 1 Lemon
2 tablespoons Red Wine Vinegar
1 bunch Radishes (quartered; keep the greens and wash thoroughly)

Directions:
1. To wrap the salmon, lay out 3 to 4 zucchini slices, overlapping them slightly. Place a piece of salmon on top and season with salt and freshly ground black pepper. Spread 1/2 tablespoon of mustard on the fish and sprinkle with some chives and dill. Wrap the zucchini slices around the salmon, and set aside, seam side down until you repeat the process with the remaining 3 pieces of fish.

2. Preheat 1 large and 1 medium sauté pan over medium heat. In the large sauté pan, add 2 tablespoons of the olive oil, followed by the wrapped salmon, seam side down. Sear until golden brown, 1 to 2 minutes, then repeat on all other sides. When the salmon is browned on all sides, remove the pieces to a plate to rest.

3. Add 1/4 cup olive oil to the medium sauté pan. Add the anchovies, shallot and garlic and sauté until aromatic, about 3 minutes. Next add the radishes and their greens and cook for an additional minute. Turn the heat off and add the lemon zest and red wine vinegar, salt and freshly ground black pepper.

4. Place 1 piece of salmon on a plate and spoon some radishes, along with the warm vinaigrette over the top and around the fish.

Salmon Wellington

Recipe Name: Salmon Wellington

Story: I started making this recipe as a substitution for Beef Wellington when Forest started having gout. Now we like it even better than Beef Wellington.

Years you've been making it: 10

Author / Creator: Adaptation for an Allrecipes

Submitted by: Suzy (Mom)

Ingredients:

1TBS Kosher salt
2 lbs salmon filets (skin off)
Tsp chopped fresh thyme
Tsp dried oregano
1 tsp chopped fresh basil
2 tsp. dried dill weed
1.5 cups mayonnaise
¾ C crumbled feta cheese
1C frozen chopped spinach, thawed and drained
1 pkg. frozen puff pastry thawed
2 egg whites beaten.

Directions: Cut the salmon in 4 oz. pieces (I usually have the store take the skin off the salmon and cut them into 4 oz. pieces, it really minimizes the labor).
Sprinkle salt on both sides of salmon

Mix all the herbs, mayonnaise and mustard together and spread over the salmon. I have found this recipe makes too much sauce so I spread about 2 TBS over each filet and use the rest as a side condiment.
Sprinkle the feta cheese on top, then layer the spinach on top of the cheese.

Roll out the pastry wide enough and long enough to wrap around the salmon, about ¼ inch in thickness.  I use one roll for 4 filets. Take a fork with a little water and crimp the edges. Cut several slits on top.
Brush with egg white.

Wrap in plastic wrap then tinfoil and freeze.
When ready to cook take out of the freezer for 30 minutes, coat with more egg white.
Cook at 375 for 45 minutes until the pastry is golden brown.

Notes:
This recipe is an adaptation from allrecipes. I have modified it from the original one which was to cook the salmon as a whole filet. I found that to be messy when cutting it into individual servings. So it made more sense to make them into individual servings then you can take as many out of the freezer that you need at one time.

This is one of Forest favorite recipes.

Maryland Lump Crab Cakes

Recipe Name: Maryland Lump! Crab Cakes

Years you've been making it: A long time

Author / Creator: Patricia

Submitted by: Suzy

Ingredients:
3 Cups cooked crab meat
1.5 tsp salt
1/2 tsp pepper
2 tsp. Worcestershire sauce
1 egg yolk
1 Tbs mayo
2 tsp. minced parsley
Finely ground saltines or bread crumbs
Old Bay season to taste

Directions:
Combine all the ingredients using just enough bread crumbs to help bind the cakes.

Put in the refrigerator to chill, at least one hour.

Melt butter in skillet (app 2 Tbs) and fry cakes rapidly over high heat until delicate golden brown and warmed through.

Makes six to eight cakes.