not the captain’s salmon patties

I remember the summer they opened a Captain D’s in the parking lot of the local home improvement mega-store.

For those of you unfamiliar with Captain D’s, well then, thankfully, you have been spared thus far. Captain D’s is, was or posed as a fast food seafood restaurant chain. Yes, you read that right – a fast food seafood restaurant. Chain. In the parking lot of a home improvement store. In Northwest Ohio.  Yum.

Construction on the place continued through the Spring and early Summer and we speculated and talked and wondered and doubted and finally decided that we would scrape together some money and go there when it opened. It was such a strange sight, a small building decorated like a seaside cabin complete with buoys and fake lobster traps, wooden posts falsely aged to look like old piers tethered around the parking lot and to complete the mood a large, plaster figure dressed like the man on the fish stick box waited to greet guests at the door. It fit in perfectly with the corn fields and Tractor Supply Store across the street! I remember feeling all tingly inside at having our own small piece of the coast right there in Defiance, Ohio.

It took us some weeks, perhaps even months before we could afford to go there but we finally did. It was seafood designed to at once please the natives and mask an undeniable lack of freshness – everything was thickly battered and deep fried. Everything. “Do you want hush puppies with that?”

Oh, hush puppies. Delicious little balls of salty, greasy, corny goodness and by far our favorite part of the seafood meal. I don’t remember much about eating the food, but I do remember that we were violently ill for the next 48 hours. My brothers swore off seafood for life (a bad hush puppy will do that to a fellow) and I still cringe inwardly when I hear the words “hush” and “puppy” in the same sentence. “Crab fritter” and “popcorn oysters” do the same thing. Lesson learned.

The recipe I’m sharing this week is for Salmon Patties, a sort of peace offering to my memories of Captain D’s. My mom makes these and even my brothers eat them, if that tells you anything. They are everything they should be; flavorful, light and terribly easy to throw together. The fish is not masked with a lot of fancy ingredients or pasty batter, nor is it flaunted and overbearing, it just IS, and it’s great.

Salmon Patties

1 can pink Alaskan salmon

1/2 cup plain breadcrumbs

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp dried parsley

1/4 tsp ground black pepper

2 eggs lightly beaten

4 Tblsp oil or lard for frying

Empty your can of salmon into a mixing bowl. If you want, remove the bones. This isn’t a necessary step, but I know some people who are a little unnerved at the thought of eating fish bones. Break up the fish with a fork before adding your bread crumbs, salt, pepper, parsley, garlic powder and eggs. If you wanted, you could throw in a little minced onion or celery, but I like mine Pure. Mix everything together and then heat a frying pan over medium heat. Add the oil and scoop some of the salmon mix into the skillet. I use a large spoon and ‘shape’ them into patties in the pan. You will probably have to cook them up in two or three batches, but it will be worth it. Let them cook on even heat for 6 minutes or so, until they’ve gotten a nice, brown crust then flip them over and let them cook a few minutes more. Once the flip side has a nice crust you are ready to fish them out and serve them with tartar sauce, cocktail sauce or even – dare I say – hush puppies! Enjoy!

 

shrimp – they’re just not that scary

I cooked shrimp for the first time in my life yesterday.

I know what you are thinking – how can a reasonably intelligent and adventurous home-chef like myself go for so long without having dealt with shrimp? I’ll tell you – fear. Clammy, white-knuckled fear and intimidation.

Growing up, shrimp was an expensive, exotic sort of food that was reserved for New Years Eve. I remember dunking my chilly, naked crustacean in cocktail sauce then relishing the way the mild, snappy shrimp mixed with the extremely pungent horseradish in my mouth. Oh my – good times.

My mom and I were the only ones who truly appreciated the delicacy, all three of my brothers avowing that they would never – under any circumstances – eat something that looked like a “sea bug”. It was one of the only foods my mom never insisted that they try more than once. Nope – more shrimp for the girls and that was always desirable.

For a long time I wondered if it wasn’t actually the cocktail sauce that I was addicted to, but one year my mom cooked Shrimp A’la Meuniere for my birthday and my doubts concerning the true nature of my love were set to rest forever.

I loved Shrimp and could love it without cocktail sauce. It was a revelation.

Now I ask you, how do you go about cooking a food you have so elevated? It’s somewhat terrifying. The thought of ruining a dish that contained shrimp was almost too much for me and yet for the past 18 months I have lingered at the seafood counter, gazing at the packages of fresh frozen shrimp before walking on, convinced that this was one culinary risk I was too timid to take.

My mom, whose fearlessness in the kitchen has yet to be matched by any single cook I have met, recently convinced me to buy my coveted bag of shrimp. “It’s not that hard…” she said, “… just thaw them in some cold water then cook them. Just don’t overcook them or you will loose that delightful *snap*.”

Oh, the delightful snap – something I dreaded loosing to be sure!

Calling back the memory of my beloved birthday dinner – the simple lemon, butter, garlic and herb sauce that so perfectly and delicately adorned the shrimp, I decided to do something of the same and serve it on pasta.

Shrimp with Garlic Butter, Lemon and Capers

1/2 lb  raw, fresh shrimp (thawed if you are using frozen)

3 Tablespoons butter plus a splash of olive oil

1 large clove of garlic, minced

2 teaspoons green capers

juice from 1/2 a lemon

grated Parmesan cheese to top

salt and pepper to taste

1/2 lb pasta, cooked and strained

Ah yes, shrimp and butter are the stars here. I figure the low calorie nature of shrimp allows for some extravagance, and I think I’m right. So there.

Heat a frying pan over medium-high heat. Add the butter and olive oil (which should keep the butter from browning too much) and then the garlic and capers. Let them sizzle until the garlic is slightly brown and then toss in your raw shrimp. Stir well as they will cook relatively quickly. Once the shrimp have begun to curl on themselves and turn pink, add the lemon juice and some salt and pepper. The capers are pretty salty on their own, which is really nice in the sauce but you will want to taste it before adding *more* salt. A few moments more and the shrimp should look tight and plump and very pink. Turn off the heat and liberally decorate with parmesan cheese. One final stir and you’re ready to serve on top of your pasta with a side of salad or steamed veggies.

It was a quick, simple sort of meal but very delicious and worth the daring of finally deciding to cook shrimp. It wasn’t nearly as nerve-wracking as I had imagined! What food fear are you near to conquering? Let me encourage you to dive in and face it, you may end up with a dinner to be enjoyed and remembered…

Enjoy!