|Judy helps Joe blow out the candles!|
WITH ROASTED POBLANO CREAM SAUCE
Our friend, Joe Hammond just turned 94...that's a lot to celebrate! So my girlfriend, Debby thought a cocktail party was in order. Everyone participated in the food and it was all delicious! My contribution were the fish cakes.
Fish Cake Ingredients:
1 lb. white fish, chopped
1/4 cup Red Bell pepper, finely diced
1/4 cup Green Bell pepper
Scant 1/4 cup onion, finely diced
1 clove garlic, finely diced
1 egg, slightly beaten
Dash Worcestershire Sauce
2 Tbsp. Old Bay seasoning
1 Tbsp. mayonnaise
1 tsp. mustard
1/3 cup Panko bread crumbs, more for crusting
1/8 tsp. black pepper
1/4 tsp. salt
2 Tbsp. oil/1 Tbsp. butter for frying
Finely chop the fish. Add all other ingredients and mix gently, but thoroughly. The mixture will be quite loose. Line a sheet pan with parchment paper and liberally cover with Panko bread crumbs. Using your hands, form small, bite-sized cakes. Press the cakes into the Panko turning so both sides are covered.
ROASTED POBLANO CREAM SAUCE
2 roasted Poblanos
1/4 lb. cream cheese
1 Tbsp. Mexican crema, or heavy cream
Salt/Pepper to taste
Roast the Poblano peppers on stove-top if you have a gas range or under the broiler until they are very charred on all sides. Use tongs to turn the peppers. Carefully cover (either in a brown paper bag or big piece of foil) and let cool completely before peeling and seeding.
Scrape off the charred skin. Remove seeds, white spline and stem. Add the peppers, cream cheese, Mexican crema, salt and pepper to blender or food processer and blend until very smooth.
Keep in the refrigerator until ready to serve. Bring the fish cakes to room temp. Heat oil and butter in a frying pan and fry the cakes in small batches. Cook the fish cakes for about 3-4 minutes per side until cooked through and golden brown.
HAPPY BIRTHDAY DEAR JOE!
|Deb made the cake!|
MORE FOOD TO COME...TUNE IN AGAIN SOON!