Salmon Burger Recipes
February 20th, 2009 by chefkevin
Hey There…
I had a request a while ago for a salmon burger recipe, so I sent along a couple. Here is what I sent out
Here are a couple different salmon burger recipes for you…
One is on my site here…
“Fresh Salmon Burgers with Tomato Tartar Sauce”
It’s a nice recipe using fresh salmon, tomato, mayo, capers, etc. Light and tasty… not that hubby will mind either way 
There are a lot of different salmon recipes on the site. Just search with “salmon” and see what you come up with.
As far as a potato style burger/patty goes, I don’t have a recipe done up, but here is the way I would “throw” them together…
Cook a couple decent sized potatoes. Mash them in a bowl. Add an equal amount of cooked salmon (or more). I like lots of fish in my fish cakes, so I’d go at least 50/50 and probably even more salmon than that.
Sauté a small onion and “some” garlic (you knew that was coming in a bit of butter and add that to your potato/salmon.
Add 2 tbsp chopped fresh dill (or 2 tsp dry), and a bit of fresh (or dry) thyme. Season with salt & pepper and mix together. It should hold together like any other fish cake. Fry as you normally would… in a bit of butter on medium until well browned.
If you’re adventurous chop/mash a few capers and mix them in. They’re really salty so be sure to reduce the salt you add accordingly.
I hope you find a place to use these…
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 5 Comments
Miso | Benefits of Miso
February 19th, 2009 by chefkevin
Yup, it’s me again
I got a quick question after my Garlic-Miso Chicken recipe post the other day about what to use miso for. So here we go with the answer…
“Hi Kevin! Thank you for the recipe! I enjoyed it very much. I had to modify the recipe slightly…could not find rice flour. I did eventually find the Miso Paste in the organic section.
Now, what else can I use this Miso Paste in and how long will it keep in the fridge????”
My answer…
I use miso in everything from soups to gravies, even put a spoonful in hot water and drink as tea. Since it is high in sodium (1 oz contains 52% recommended daily value), I use it instead of salt in a lot of dishes. The health benefits far outweigh the sodium issues. It is so good and so good for you.
Miso contains zinc, manganese, and copper among others… minerals your body needs daily and doesn’t usually get enough, if any. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories… very impressive.
Miso is “usually” made from soybeans, but it is also commonly made from rice or barley, and sometime wheat, but not as common. Bean or rice miso are by far the most common. It is made by treating trays of beans or rice with B12 fungus, then allowing a slow fermentation process to occur over weeks, and sometimes years. Some of the best foods in the world for your body are fermented, as is the case with miso, sauerkraut, yogurt, etc…
So what do you use it for? Like I said, I use a bit of it in a lot of dishes as salt, and get all the health and flavor benefits that go with it. That sweet, nutty, salty taste works so well in a lot of things, so play around a bit and see what you come up with
To get all the health benefits of miso fermentation, you really shouldn’t boil it after adding to a dish. Yes, the chicken I did the other night was roasted and had all the flavor, but lacked some of the nutrients. I usually adjust with a bit more miso at the end of cooking the gravy/sauce, but this time I used a bit of organic tamari sauce. You could just as easily add a bit more dark miso instead of light. I keep both in my fridge for a variety of dishes…
As far as it keeping… covered tightly in the fridge it will last “forever”. Seriously, forever! It is a fermented product and non-dairy based. I’ve found miso in my fridge after a couple years and although a bit hard it was fine, so that’s close enough to forever for me
Thanks for dropping in… and stay tuned…
Yours in Food & Friendship,
Chef Kevin
Posted in Foods That Heal || 18 Comments
Garlic-Miso Chicken
February 15th, 2009 by chefkevin
Hey there!
Just finished dinner with my brother & sister-in-law… OMG was it ever good! I did the simplest chicken dish in the world, and the flavor was outstanding! Garlic & Miso Rubbed Chicken with Sweet Potato & Apple Mash. Check this out…
Take a fresh (or totally defrosted) whole chicken. Wash & pat dry. Place in a roaster pan. Loosen the skin on the breast so you can get your fingers under it and rub fresh minced garlic all over the breast. Also, rub some on the rest of the bird (legs, etc)
Now, take a tbsp of light brown ‘miso’ paste (fermented rice or bean paste), stir in a tbsp of olive oil and rub it everywhere you can see… even on the chicken… LOL! Seriously, though… rub all the outside of the bird. Season with pepper and thyme and roast uncovered for about 45 minutes at 350F. Pour in 1/2 cup of white wine, cover and roast another 1 1/2 hours, or until it’s totally tender.
Remove the chicken to a plate or platter and cover. Pour the stock into a pan and add a couple cups of “real” chicken stock (NOT powdered stock or cubes). Bring to a simmer and carefully stir in a couple tbsp of white rice flour. Add a bit of organic tamari sauce or soy sauce for flavor & color. Is it ever good!
“Note: To get all the health benefits of miso fermentation, you really shouldn’t boil it after adding to a dish. This chicken was roasted with miso and had all the flavor, but lacked nutrients lost at high heat. I usually adjust with a bit more miso at the end of cooking the gravy/sauce, but this time I used a bit of organic tamari sauce. You could just as easily add a bit more dark miso instead of light.”
For the sweet potato… take a couple sweet potatoes or yams. Peel, dice and cook them in the microwave until tender. Meanwhile, take a chopped onion and begin to saute it in a little butter. Add two apples (peeled & diced), a clove or two of garlic, an inch of fresh ginger (minced), 1 tsp cinnamon and 1 tsp of dry sage. Season with a little salt & pepper. Saute until the apple is tender. Puree the potato & sauteed “stuff” in a food processor and place in a dish to bake for a few minutes.
What a wicked meal it was. A few glasses of wine and some fresh apple crisp for dessert (for the guests anyway) and life is good!!!
Let me know if you try it and how it works for you… we absolutely luved it
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 16 Comments
Detoxification & Water
February 14th, 2009 by chefkevin
Got this inquiry today re:detoxification and how water is involved, so I started to write and, well… see for yourself…
“Hi Kevin…
I have just read your “healthy blog”….very interesting, with your comments and different replies. I am wondering about this “detoxification” you speak about and others talking about lots of water.
What else is there? The only time I have heard that word is in an Avon catalogue there it was advertising “detoxifying pads” that you put on your feet at night when you go to bed. I did,however, catch something on a program recently when a guy said that a lot of water isn’t necessarily needed, as a person’s liver does the job anyway….so, just wondering about it all…”
My reply…
Thanks! I think the nutritional part of my blog will become more interesting and controversial than any recipes, cooking tips, or anything else I write about. You know how passionate I get when I talk in class about my own personal nutrition and health. It will be all over my blog now, and those comments will build a great “publication” for folks to access. Many different points of view… some in agreement… some not… but all informative. Exactly what I wanted this blog to be
“Detoxification”, in my mind, simply means removing poisonous substances (toxins) from our bodies… in this case unhealthy foods and additives. Let me set the scene…
Back in November when I came back from vacation in BC I was running around 205 lb. I had enough energy to do what I had to all right, but not boundless. I took a hard look at myself and said “That’s enough!” With my lymphoma condition to look after, running the hours I need to, and my age of 51 it was time to either slap myself and wake up, or continue on a fatal slide. Maybe not a fast slide… but a slide no less. I feel I’ve jammed the brakes on and reversed it.
As you know from seeing me nearly weekly, I totally revamped my “diet”, which is a nasty four-letter word, but one people understand. We are all on a diet or… well… we don’t eat Anyway, I removed all the “poisonous foods” from my diet. I eliminated or drastically reduced things like sugar, wheat & dairy that put & keep weight on, and are harder to burn off than almost anything else. I removed all processed “anything” I was eating. Instantly (as in a week) I began to see changes. Increased energy, weight loss, stamina & endurance, all those things. Within 3 weeks I dropped (more like plummeted) 15+ lbs off my body! Three weeks! Yeah, I know what they say. “Not healthy to lose weight that fast” Explain then why I felt and continue to feel so great? After 3 months I’ve gone on to lose a total of 24-5 lbs (depending on the day) and am maintaining it easily, dropped my waist size by 4 inches, have boundless energy and mental alertness… I could go on… and will later…
As to the water issue, we do not need the magical 8-10 glasses a day as was the norm for so many years. However we do need “adequate amounts”, pure water. Not purified, de-mineralized water because we need those minerals. Good, clean tap water for me unless I need a bottle on the road and don’t have my own (which I nearly always pack). You’re right when you say our liver does remove toxins from our bodies, but it requires “adequate” amounts of water to flush our system and get it there. However, adequate is different for everyone. It’s dependant on age, physical activity, location (climate), illness/fever (requires more to replace dehydration)… many factors.
So how much do we need? A “normal” adult loses 8 cups of water/fluid a day with body functions… urination, sweat, bowel movements, even breathing (e.g. steam). For a long time the rule was “8 a Day”. However, it didn’t take into account the other liquids we consume over the run of a day, and for some that’s a lot. Coffee, tea, juice, soup, etc. all add up and pounding 8 glasses on top of that will simply make you slosh Sure, if I’m working out, or if it’s a hot day I need to “replace” more water. Common sense. But balance is the key…
Each person is different and I believe that all those “blanket policy” diets don’t work for everyone. As I always say, in class and online… ’body specific’… See what works for you. Listen to your body… it’s your best indicator if you do. Most people can’t hear theirs. I just happen to totally in sync with mine these days
Nuff for now… You know you don’t want to get me started. I can go on forever about this…
Yours in Food & Friendship,
Chef Kevin
Posted in Foods That Heal, Scary Food Facts || 24 Comments
Health, Nutrition and You
February 8th, 2009 by chefkevin
So… it’s time I started writing on the healthy side of this blog. Haven’t had time to focus on that side of it on here, but it’s foremost in my mind daily. If you’re gonna have good health it has to be focused on daily. Sorry, that’s just the way it is
We got to chatting over a couple glasses of wine tonight at dinner (most deep, meaningful conversations tend to happen after a bit of wine : ). Somebody mentioned that I looked like I was feeling really good. So that got me to talking/preaching about how great I’ve been feeling over the past few months, the weight I’ve lost and kept off, my energy levels, etc… just a lot of “stuff”.
Anyway, I said that in my mind if you put in everything your body needs (not wants… there is a huge difference) it will give you back everything you want from it. Further on that, I “feel” that if you can catch an illness/problem in time, everything is available in nature to either treat it, manage it, or even cure it. Once you clean out/detox your system of all the nasty stuff and then replace it with vitamins, nutrients and real whole foods… your body will start to regenerate and heal itself. Those are my thoughts on the subject. Don’t call me Dr. Oz just yet
However, there is a recurrent theme among nearly all “New Age” nutritionists that echo this theory, as it were. We will get deeper into it as the blog rolls along, but I just wanted to give you an idea of “some” of the ideology I’ll be focusing on. Anyone that comes to my cooking classes can attest to my passion for “real foods” and their healing properties.
We’ll get into it a bit later… thanks for dropping in
Yours in Food & Friendship,
Chef Kevin
*Disclaimer: I do not claim to be a certified Chef/Nutritionist (not yet anyway), and the opinions expressed are just that, my opinion. My views on food, cooking, nutrition and health are not meant to replace your own health professional’s advice at any time. They are, however, based on years of research and personal experience. Any documentation that is available to back up my views will be provided within each and every article written by me here or elsewhere on my website. It is not my mission to change your mind on how you should or should not eat. Mine is only to educate first, and then possibly to create questions that you, as a health-minded individual, are able to prove or disprove and form your own opinions.
Posted in Foods That Heal, Scary Food Facts || 23 Comments
Lobster Newburg recipe
February 5th, 2009 by chefkevin
Hi All…
My dedicated foodie Barb in Greenwood has a potluck coming up soon and wanted a recipe for a nice scallop casserole. Here’s my recipe for Lobster Newburg that works no matter what you use it for… on pasta, for a lasagne or casserole… Change up your seafood any way you want…
Lobster Newburg
Serves 6-8:
Ingredients:
· ½ cup butter
· 1 medium onion, minced
· 3 cloves garlic, minced
· 1 tsp paprika
· ½ tsp dry mustard
· ½ tsp salt
· ½ tsp white pepper
· ¼ tsp nutmeg
· ¼ cup flour
· ½ cup dry sherry
· 2 cups seafood stock (or bottled clam juice)
· 2 cups milk or cream
· 1 cup of grated Jarlsburg or Swiss cheese
· 2 cups cooked lobster, cut into bite size
· 1 ¼ lb dry linguini or fettuccini
· Bit of olive oil
Garnish: Parmesan & chopped green onion
Method:
In a heavy bottomed saucepan over medium heat, sauté onions in butter until translucent and lightly browned. Add garlic and sauté for 1 minute.
Sprinkle seasonings over the top and stir in. Stir in flour. Add sherry and stir in. Add seafood stock & milk and bring to a boil. Reduce heat and simmer for 5 minutes, stirring constantly to prevent scorching. Add grated Jarlsburg cheese and heat through.
Taste and season as necessary. Add cooked lobster and stir until heated through.
Meanwhile, bring 4 – 6 litres of water to a boil. Add a tablespoon of salt, then stir in the linguini. Boil, stirring occasionally for 7 – 8 minutes, or until al dente. Drain and toss with a drizzle of olive oil. Serve immediately with Newburg sauce.
Chef’s Note: This recipe also makes a great sauce for seafood lasagna, or served over vol au vente (puff pastry shells).
Recipe Courtesy of Chef Kevin Wagner
Enjoy Y’all!
Yours in Food & Friendship,
Chef Kevin
Posted in Recipes & Repairs || 16 Comments
Creamy Chocolate Dream Squares
February 3rd, 2009 by chefkevinHey There…
Here’s my Mom’s recipe for a simple, but really nice, dessert…
Creamy Chocolate Dream Squares
Makes an 8 x 8-inch pan Prep time: 1 hour 15 minutes
Ingredients:
Crust:
½ cup butter or margarine
2 tbsp icing sugar
1 cup flour
Filling:
½ cup + 1 tbsp butter or margarine
2/3 cup sugar
2 1/4 tbsp cocoa
1 tsp vanilla extract
2 eggs
1 cup whipping cream, whipped
Method:
Pre-heat oven to 350° F. Lightly butter an 8×8 pan.
Mix the crust ingredients together well, and press into the pan. Bake for 15 minutes; then cool completely.
Sift together sugar and cocoa. In a mixing bowl, cream together the butter, sugar & cocoa until well blended. Add vanilla and the eggs, one at a time. Beat until fluffy. Spread over the crust and top with whipped cream.
Chill and serve, garnished with chocolate curls, toasted nuts, etc…
Source: The Chef Group – Chef Kevin Wagner
“Traditional homemade recipe from Mabel Wagner… (A.K.A. Chef Kevin’s Mom)”
Lemme know how you like it
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 9 Comments
Spice Crusted Catfish with Strawberry Sauce
February 3rd, 2009 by chefkevinHey There…
Here’s a very nice, and very wacky, recipe for catfish (or most any white fish you have). Had it in class a couple weeks back… yum!
Spice Crusted Catfish with Strawberry Sauce
Makes 8 x 4 oz servings Prep time: approx. 1 hour
Ingredients:
2 lb catfish or Basa fillets
Salt & Black Pepper
1 tbsp mild chili powder
1 1/2 cups strawberry preserves
1/2 cup red wine vinegar
1 tbsp soy sauce
1/4 cup chili sauce
2 cloves garlic, minced
1 tbsp horseradish
1/2 cup cornmeal
1/2 cup flour
1 cup milk
1/2 cup safflower or canola oil
Method:
Place fillets in large shallow dish. Season fish with salt, black pepper chili powder; cover and refrigerate 1 hour.
Meanwhile; in small saucepan, combine strawberry preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally.
When fish has marinated, blend cornmeal and flour in shallow bowl. Season with a bit of salt & pepper if desired. Place milk in a bowl. Dip catfish in milk and dredge in cornmeal mixture, coating on all sides. Re-dip in milk and crumbs if you want a double coat.
Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and chopped parsley, if desired.
Source: The Chef Group – Chef Kevin Wagner
Adapted from www-dot-allrecipes.com
Lemme know how you like it
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 1 Comment
Curry-Ginger Carrot, Apple & Parsnip Soup recipe
February 3rd, 2009 by chefkevinHey There…
Yeah, it’s me again I had a couple people want the recipes for the class I posted about a couple weeks ago… as in Curry-Ginger Carrot, Parsnip & Apple Soup… Spice Crusted Catfish with Strawberry Sauce… and my Mom’s old recipe for Creamy Chocolate Dream Squares.
I’ll post them on here one at a time to save clutter (normally followed by confusion). Here’s the soup recipe…
Curry-Ginger Carrot, Parsnip & Apple Soup
Makes 10+ cups Prep time: 45 minutes
Ingredients:
2 tbsp butter
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry
Salt & white pepper to taste
4 1/2 cups vegetable stock
1 lb apples (about 2 medium size), peeled, chopped
½ cup heavy cream
Plain yogurt or sour cream for finishing
Canned fried onions for garnish
Method:
In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*. Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.
Add the sherry, vegetable stock & apples; bring to a boil; then simmer gently for 15 minutes until the carrots are very tender. Puree the soup with a stick blender or in a food processor.
Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.
Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.
*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.
Source: The Chef Group – Chef Kevin Wagner
Lemme know how you like it
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 8 Comments
Lobster & Prime Rib in Tusket…
February 1st, 2009 by chefkevinHey There…
Just resting up before I hit the road for my 3-day run again this week. Got an extra class in the morning in Yarmouth for the Red Hat Ladies. I must do 6 or 8 classes for them a year, I think. Then I’ll be in Shelburne for my regular night class, and so on…
I wanted to drop a note on here about the crazy night I had in Tusket last night. Company was wicked funny, and the meal turned out really, really nice… if I do say so myself Lobster Bisque, Prime Rib w/roasted veggies, and Apple Phyllo Purses for dessert. All good, but the bisque turned out extra special. here’s what I did…
I chopped up the lobster shells and sauteed them in butter. Yes, really… I chopped them up and sauteed them.
After 15 minutes I covered them in water and simmered them for about an hour, then strained them off to get a good stock.
Then, I sauteed some onions and celery in a bit more butter, paprika and dry mustard. Added some garlic (yeah, hard to imagine), and then stirred in a little flour. Once it sauteed for another minute I added the lobster stock and simmered it for 30 minutes. Once that was done I pureed it with my trusty stick blender, added a bit of cream and stirred in the lobster meat.
OMG, was it ever good! At least that’s what all 8 lobster folks said… and they oughta know :)
Anyway, it was a great time, and I’m looking to get back down that way again soon. BTW… anyone that wants me to drop in for a dinner party only has to email me for menus, prices, dates, etc…
Click Here for more info Chef Kevin’s Private Dinners
Hope to see you soon…
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings... || 9 Comments