Not going to lie to y’all. I have no idea what kind of fish I used to make this dish. I was trying to eat through some of our freezer foods and pulled this out. It’s tilapia, maybe? So we’ll just suggest you use any white fish of your choosing. This was another of those recipes that I threw together out of the refrigerator (and freezer) ingredients and ended up pretty happy with. The cakes are just a bit crisp on the outside and nice and moist on the inside. The flavors work well together I think. I ended up topping mine with a little bit of hummus; Selim added a dash of hot sauce. If I’d had some, I would spread some tzatziki on top of mine – that would’ve been perfect!
Fish Cakes with Feta & Olives
10oz white fish
4oz feta, crumbled
10 kalamata olives, chopped
1 cup cracker crumbs
1/2 small onion, diced
2 eggs, lightly beaten
6-8 turns fresh ground black pepper
Preheat oven to 400 degrees.
Bring a pot of water to a boil. Slide the fish into the pot, lower heat, and cover. Allow fish to poach for 10 minutes.
Remove fish and pat dry.
Break up the fish in a large bowl.
Stir in all of the rest of the ingredients.
Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
With your hands, scoop up a full handful of the fish mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
Repeat step 7 for each patty.
Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
In the last installation of What We Ate At Amy’s Graduation Party, I give you this interesting little cheese ball. I know cheese balls are kind of clichéd, standard party food, but that doesn’t mean they’re not delicious. I got trapped by this one (as usual) and stood there munching on it for longer than I should probably admit. I found this dish a little different and interesting because it is equally sweet and savory. As you’re tasting it, you notice the sweet first, then realize you’re also tasting a strong garlicky flavor. But it doesn’t clash in your mouth – it works perfectly!
I think this was the only dish at the party that wasn’t a tried & true family recipe. Mom had it at another party and asked for the recipe from her friend. She gave her a copy of a printed out recipe that’s called Mill Mountain Cheese Spread. For the life of me, I can’t figure out where that name came from or with whom the recipe originated. If you try to look up “mill mountain cheese spread” in quotations, Google tells you that there are ‘No results found.’ (And here I thought Google was invincible.) There is a place in Roanoke, Virginia called Mill Mountain – I’m guessing the recipe maybe came from some place near there? What I did find though via the nearly-invincible Google though, is a recipe with the exact same ingredients. The Taste of Home website has a recipe entitled French Quarter Cheese Spread, that they published in November/December issue of Simple & Delicious magazine. So we’ll give them credit, so as to give someone credit!
Sweet & Savory Cheese Ball
8oz cream cheese
1 clove garlic, minced finely
1 tbsp granulated onion
1/4 cup butter
1/4 cup brown sugar
1 tsp Worcestershire sauce
1/2 tsp brown mustard
1 cup chopped pecans
Let cream cheese sit out until it is soft.
In a bowl, mix together the cream cheese with the garlic and onion.
Once mixed together well, form into a ball with your hands. Place the cheese ball onto the dish you’re going to serve it on, which needs to have raised edges.
Chill, covered, in the refrigerator for at least 30 minutes.
Meanwhile, combine the remaining ingredients in a small saucepan over low heat on the stove.
Once butter has melted, stir a few times to ensure the ingredients are combined. Then spoon over top of the cream cheese ball.
Return dish to the refrigerator until just before time to serve.
You can set this out ~15-20 minutes before your guests are arriving, so it returns to room temperature.
Given that my sister Amy was the center of attention for her own graduation celebration, she got to pick which dishes my mom made for the party. One of her absolute favorites is this pasta salad with shrimp. Pretty much any time Amy gets to pick, this is what she asks for. This family favorite comes from my aunt Townley, although she says she thinks she got it from a neighbor years ago. Isn’t that always how things like this work? We’ve always known it as ‘Townley’s Shrimp Pasta Salad,’ but she got it from the neighbor, who probably got it from someone else, and on and on. Maybe one day, Amy’s friends will know it as ‘Amy’s Shrimp Pasta Salad,’ since she’ll make it so many times. And maybe one of you will like it so much and go on to make it so many times that it because known as YOUR shrimp pasta salad!
Herbed Shrimp Pasta Salad
1 lb medium shell pasta
1 lb baby shrimp
1 cup mayonnaise
1 tbsp dill
2 tsp Old Bay seasoning
1-2 cloves garlic, minced
1/4 of an onion, chopped
1 tsp oil
Salt & pepper as needed
Prepare the pasta according to instructions or however you normally do it.
Drain the pasta, but while still hot, stir in the mayonnaise, dill, and Old Bay.
Meanwhile, sauté the onion and garlic in the oil. Once softened, add the garlic and onions into the pasta, along with the shrimp.
Stir everything together and top with a salt and pepper to your liking.
Refrigerate until serving.
Makes ~8-10 servings if using as a main dish for a luncheon or similar. Is plenty for way more guests than that if part of a potluck with other dishes like we did for the party!
Ok, bear with me now. I know this isn’t the first post where I’ve started with – “this sounds kind of weird, but I promise you it’s really good!” This is another one of those. I don’t know who originally thought, 💭Hmm… let me combine some eggs and crab and make a dip out of it, but I’m glad s/he did. My aunt Ann has made this dip for as long as I can remember, and I’ve always loved it. It’s super easy to throw together for a party and definitely something your guests probably haven’t eaten before. It’s a fairly mild dip, that will please most palates, provided they like crab/seafood. It’s delicious and addicting spread on crackers. I like it with a drop of hot sauce on top! Let us know what you think!
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Pinch of Crab Egg Dip
9 eggs, hard-boiled
3 6oz tins of crabmeat (obviously use fresh if you’re so inclined/budgeted)
2 tbsp poppyseeds
1/3 cup mayonnaise
Chop up the hardboiled eggs.
Mix all of the ingredients together.
Chill until serving. Serve with crackers.
I don’t really know how to describe portions of a dip. This makes the amount of dip pictured above, served at a large party.
Ally: What is casserole bread? Honestly, I had no idea when I was first looking at this recipe. Not joking, I literally googled, “what is casserole bread.” Basically, as best I can tell, it just means that you don’t knead it or let it rise so much, and therefore, it’s a much quicker and easier type of bread to make. True? Anyone know? I can definitely attest that it was the easiest and fastest loaf of bread I’ve ever made.
Selim: When I saw the casserole dish I immediately thought, “oh great casserole…” When I think of casseroles I think of condensed soup, canned vegetables, sodium, and a burnt tongue (I always underestimate how long to let it cool before eating it). As always, I was happy to be wrong when I saw this massive ball of dough heaping over the top. The funny thing is, the savory smells of the ingredients started filling our place well before the whole thing was put in the oven. The yeast starts working really quickly when warmed up and immediately started raising the dough – yay chemistry! This bread would go well with any poultry dish (chicken, turkey, duck) or Thanksgiving dinner if you can get people to try something different instead of bland rolls.
Savory Casserole Bread
Adapted from a Southern Living Cookbook – American’s Best Home Cooking
4 1/2 cups flour
2 tbsp sugar
1 1/2 tsp salt
1 tsp black pepper
1 tbsp granulated onion
1 tbsp granulated garlic
4 1/2 tsp active yeast (or 2 packets)
1 1/2 (+ a little more) cups sharp cheddar cheese
2 tbsp melted butter
~2 cups warm water
Place all ingredients except for the water into the bowl of your stand mixer.
Turn the mixer on low, with a dough hook attached.
Slowly add the water as the mixer is going. You may not use all or may need slightly more. You want the dough to come together into a slightly sticky ball.
Place the dough into a 2 1/2 quart baking dish (buttered, oiled, or sprayed with cooking spray). Push it down to fill fully.
Cover and allow to rise for 30 minutes.
After rising, sprinkle a little bit of additional cheese on top.
Preheat oven to 350 degrees and bake for 40 minutes.
After baking, remove from the oven and allow to cool in the dish for 10 minutes.
Then remove from the baking baking dish to a wire rack to cool for another 10 minutes.
What’s the first thing people think of when they think of Turkish food? Kofte is the first thing for most people, but there’s so much more! Don’t worry, we’re going to keep cooking our way through them and sharing with you here. Gözleme is one of the many great Turkish street foods. (Lahmacun is another that if you haven’t tried from our blog, you should soon!) So good in fact that it has spread from Turkey to the rest of the world. In Australia, there’s a fast food place, called Gözleme King, devoted to making different types of gözleme. This spinach and cheese preparation is a fairly traditional one, but gözleme can contain pretty much anything! In the future we’re definitely going to throw in some sucuk (Turkish sausage). But as is, this dish is amazing. The dough is soft, light, and just a bit crispy on the edges. And it essentially goes without saying that the warm feta brings it all of the flavors together perfectly.
*So speaking of feta… Let’s talk about feta. I know so many people who loooove feta. I’m one of them, obviously. We could form a fan club if y’all want? But here’s the thing, a lot of people I know have only ever had the pre-crumbled, standard grocery store feta. I used to be one of them. As with many other things, when I started dating Selim, my narrowly bounded world of feta expanded. If you think feta only exists in its pre-crumbled form and you love it anyway, please go out and find some block feta in brine. Your world will be changed forever, I promise. (Mine was!) The flavor and texture are so much better – you’ll never go back. Sadly, not all of your standard grocery stores will have feta like this. Trader Joe’s and Whole Foods usually do, but if yours doesn’t, try an international grocery store, a halal market, or a Middle Eastern specialty shop. While you’re there, try all the different types of feta and Middle Eastern cheeses, your cheese-world will be forever changed.
We have two go-tos when it comes to making Turkish recipes. The first is Ozcan Ozan’s cookbook that I’ve referenced on here before. But the second is a blog called Ozlem’s Turkish Table. Tonight’s recipe is adapted from there. It is a wonderful resource for all things Turkish food!
Begin by making the dough. Take 1/2 cup of warm water and stir in the pinch of salt and yeast. Allow to sit for a few minutes until it begins to bubble.
In a large bowl, mix together the flour, yeast mixture, yogurt, and 1 tbsp of olive oil. Add additional water by the tablespoon. (I used an additional 2-3 tbsp). Using your hands, form into a big ball of dough.
Once you have a ball of dough, turn it out onto a lightly floured surface. Knead for several minutes.
Divide into 4 similarly sized smaller balls. Cover with a damp cloth and allow to rest for ~30 minutes.
Meanwhile, prepare the filling. Pour 2 tsp of olive oil into a pan over medium heat.
Once the oil is hot, add the garlic and onions. Sprinkle with the spices and stir.
Cook just for 4-5 minutes until soft and fragrant, but not starting to brown.
Add the spinach and a couple drops of water to the pan and cover. Leave covered for just a minute or two, until the spinach has wilted just a bit.
Remove the lid and stir together well. Allow to cook for another minute or two with the lid off to get rid of any excess moisture.
Remove to a bowl on the side. Mix in the feta.
Now roll out the dough balls into large, thin, rectangular segments.
Divide the mixture from the pan among the dough segments, placing in the middle of each piece of dough. Make sure to leave plenty of room around the edges for folding.
Fold the dough around the mixture as pictured. (You want to end up with a little rectangular envelope.) Brush the edges with olive oil to help them stay together.
Now, bring a large pan, preferably a griddle one, up to medium heat. [Don’t start until the pan is hot!]
Brush both sides of each gözleme with more olive oil. Once pan is hot, place them on the pan. (You can do one at a time or if you’re more confidant in your skills than I am, as many as will comfortably fit in your pan.) Cover the pan and do not touch for three full minutes. At this time, flip to the other side, re-cover, and again, do not touch for three minutes!
After this point, you may flip back and forth a few times, cooking another 4-5 minutes until dough is cooking and the outside crisped to your liking.
So here’s what I did for this recipe. I just made it up. Do not look here for authentic ratios of spices in a jerk spice blend. If you have Jamaican friends, send them the other direction – away from my inauthentic blog post! But if you’re not super-concerned about authenticity and want to test out some spicy hot baked wings… check out this recipe. I kept the wings whole and intact (mostly out of sheer laziness), but for more pieces and a more traditional wing look you can certainly portion them! A lot of time you can find them portioned in the store too. Here’s a nice breakdown on the chicken wing from The Kitchn. PS: The Kitchn is a great site for everything from recipes and how-tos to all sorts of tips & tricks of the trade.
Also, I am not joking about the spice level. Selim, who when asked in Indian or Thai restaurants for his preferred spice level answers, “However you would make it at home,” even thought these were spicy. I am way wimpier when it comes to spice, but I battled through. You can taste the other spices and even a hint of sweetness from the brown sugar despite the heat. It also helped that we paired this with cool and tangy Green Crema to keep our tongues from burning off. If you don’t want quite the five-alarm spice level, try cutting back on the crushed red pepper flakes in the recipe.
Baked Jerk Chicken Wings
3lbs of chicken wings
2 tbsp neutral oil
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp ground ginger
2 tsp onion powder
1 tsp cinnamon
1 tsp allspice
1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp salt
Pre-heat oven to 375 degrees.
Combine all of the spices in a small bowl or ramekin.
Toss wings with oil in a large bowl.
Sprinkle spice mixture over wings, tossing until all are well-coated.
Spread wings out on a foil-lined cookie sheet, skin side up.
Bake for 20 minutes and then flip to the other side. Bake 20 more minutes.
After the full 40 minutes, return the wings to the original side up. Turn the heat up to broil. Broil for just a minute or two, watching closely, so the skin crisps up. Areas of thick spice coverage may blacken a bit, which is fine, but don’t let the skin burn!