Making my world famous Mackerel patties tonight for supper.
I use one can of mackerel.
1/2 long pack of saltine crackers pounded till it is a crude flour.
1 egg.
2 tablespoons of sour dill relish.
About 1/2 the juice from the mackerel.
1 medium onion chopped fine.
Mix it all up and let sit for awhile so the crackers can do their thing and mix again.
At this point you can fry them in a skillet or stuff peppers with them and bake, your choice I have done both.
Mackerel is a 100 times cheaper than salmon and if you get used to the fishy taste you wont go back.
The sour relish and onion is spot on with this dish and can be served with more pickles and onion.
Reminiscent of the pickled herring in the Netherlands.

Here's the process beginning to end.
Don't forget to save the remaining juice from the canned mackerel for fish broth for something.

Here it is with the sides.
More dill relish and my own homemade sauerkraut with caraway red cabbage and apples.
Celebrating my heritage.
Was raised on this stuff but our patties were made from home canned carp fresh water drum AKA gaspergou and buffalo fish.
It was at least a once a week meal if not more.
Learned how to do it watching and helping my mom.

Imma try that since we are in Lent. Except I want flat patties for sammies.

I haven't had one of those since I was a child Worth, My mom used to make salmon patties all the time just about like that.

I've been back on my fish kick for awhile and hope to continue with it.
Got some leftover and hope to make tuna stuffed sweet red pepper tapas today.
Might even usethat leftover juice to go with some smoked oyster pasta.

This one probably;y cost between 3 and 4 dollars or even less because the sauce could feed about 3 people.
One large 5 oz can of baby oysters.
1 1/2 sticks of salted butter.
3 cloves fresh crushed and chopped garlic.
3 peppers from the sweet pepper jar chopped up.
1 medium onion chopped.
1 tablespoon chili powder.
1 teaspoon garlic powder.
Pinch of salt and black pepper to taste.
About a teaspoon of hot sauce your choice.
Cook the chili powder with the butter till is has taken on color.'
Add clam juice from can.
Add the rest bring to a simmer and take off heat.
This will go on spaghetti or your favorite pasta.
A white wine in it would be good but I am out.
Just tasted it and it is over the top big time.

This stuff was lip smacking good.

I love barley and mushrooms together. Tonight I added beef to them, a classic combo, and made a soup, some in my IP, but a lot on the stovetop, too.

I cooked the mirepoix in the IP, adding 2 crushed garlic cloves, then removed most of it, and added 9 c of the broth, using that roasted chicken base and the barley, then cooked it for 20 min. on high pressure, while prepping the rest of the dish.

I soaked 1 oz of porcini, then "massaged" the grit out of them, then rinsed them in another cup of water. I chopped them up, then, using a method Marcella Hazan used in her books, I boiled the porcini with the strained soaking water, before adding the butter and fresh cremini, to brown those. The second rinsing water I used to deglaze the beef pan, and rinse out the mushroom pan.

The beef I browned and added to the barley, with the cooked mirepoix and deglazing from the sauté pan, plus about 2 tsp fresh rosemary and 1 tsp fresh sage, chopped, andcooked it for 15 min. on high, and released pressure after 10 min. I then added the mushroom mix, rinsed out the pan with that porcini liquid, and cooked on high for 10 min. I let it naturally release for 15 min., then released the rest of the pressure. Then, I stirred in 1/4 c chopped parlsey, in addition to that on top of the bowl. I think I have about 10 bowls of it leftover!

Chopped porcini, with soaking liquid cooking off. by pepperhead212, on Flickr

Chopped cremini, added to porcini to brown in butter. by pepperhead212, on Flickr

Mushrooms finished browning in butter. by pepperhead212, on Flickr

Second batch of beef browning. by pepperhead212, on Flickr

Browned beef, ready to add to IP. by pepperhead212, on Flickr

Fresh rosemary and sage, chopped up for the soup. by pepperhead212, on Flickr

Finished soup in Instant Pot by pepperhead212, on Flickr

Finished Beef Barley Mushroom Soup by pepperhead212, on Flickr

Tonight was chicken and broccoli over Basmati rice at hubby's request. I cooked the chicken in the Instant Pot and it was super tender. Steamed broccoli was added after I thickened the sauce right in the IP. Super easy and super tasty.

20200311_165818 (2) by Brownrexx, on Flickr

Taquitos and homemade lasagna out of the freezer. Easy & tasty.

2nd attempt. Getting better. The dough has eggs and olive oil, have to be somewhat dry, too wet it'll be very sticky and gets torn apart while you're trying to fold the wraps. Just a light brush of water to glue them, no egg wash needed. I know there's tools to do all these faster.

I cooked it in bone broth. This is becoming one of my favorite comfort food.

My mother makes those; cooks them in a tomato broth.

It looks good if you can swing it get yourself some semolina flour and mix fifty fifty with some bread flour.
You won't be sorry.

maxjohnson wrote: ↑Wed Mar 11, 2020 7:56 pm 2nd attempt. Getting better. The dough has eggs and olive oil, have to be somewhat dry, too wet it'll be very sticky and gets torn apart while you're trying to fold the wraps. Just a light brush of water to glue them, no egg wash needed. I know there's tools to do all these faster.

I cooked it in bone broth. This is becoming one of my favorite comfort foods.

You are getting better. Those look great. You are so ambitious making your own from scratch. I am so happy that you are having fun with that.

Attempted to make soft taco (partially sourdough) from scratch. I thought it was going to be bland, but turns out delicious, although the super market was out of sour cream.

It was easy making the tortilla. Just put it on my cast iron without oil and leave the heat on very low. Some got too hard from overcook, I just sprayed it with water to soften.

Catfish and shrimp Po Boy.
Bread toasted in butter.

Gonna need a lot of toothpicks to hold that sammich together!

Nan6b wrote: ↑Mon Mar 16, 2020 3:26 pm Gonna need a lot of toothpicks to hold that sammich together!

That is what wrapping paper is for.
You slowly work the paper off as you eat the thing holding the paper part in your hands.