Are You A FOODIE?

Spring Offers Special Times to Celebrate

So You Think You Can Cook!

by Karl Merten

March is a transitional month in this area of the world, with a little of Winter lingering and Spring just around the corner. The gals are all awaiting a time when they can enjoy their summer clothes, (I’m guessing they got clothes for summer during Christmas and haven’t had a chance to wear them yet).  The guys are looking forward to football season.  That would be soccer to us Americans.  In fact the entire world is looking forward to football.  They may be sitting at the local pub, eyes glued to the TV with a pint of something cold in one hand and munching on something in the other.

Spring is also a time to celebrate St. Patrick’s Day, Easter and Mother’s Day.  For those of you with Irish blood coursing through your veins it is a period of anxious anticipation.  I’ve had staff insist on the day off, jabbering about a sacred right to get sauced and perhaps a little belligerent.  While others just need to participate to show solidarity.  As a restaurant owner it is a special opportunity to make someone out there happy and full! With St. Patrick’s Day upon us and the other Spring Holidays soon to follow I particularly love Easter.  It happens on a Sunday and we observe the holiday and are not open.  Mother’s Day is a different story.  Mom should not have to cook every meal and this is her “DAY”! That means take her to brunch and treat her to a relaxing, luxurious meal! (Mother’s Day reservations are recommended wherever you take her,  Café 225 will be open from 9am to 2pm)

In America when we think of St. Patrick’s Day we think of Corned beef and Cabbage, Soda bread and a pint of Ale.  Other traditional Pub Grub that I’ve made in the past are, Brats in Beer and Fish and Chips.  So as to satisfy everyone, I’m going to offer the same this year.  Sometimes the classics are best undisturbed.  Although I did come a cross a few new items that I’d like to share.  Two recipes caught my eye and I hope to try at the restaurant this year.  Beef in Guiness, and Fish Cakes.  Using locally caught fish, the fish cakes will be wonderful served with a crisp salad and the Beef in Guiness will be this rich flavorful pot roast with loads of potatoes and vegetables.  We’ll have them on the special board for much of the month.  Come on in and enjoy a game of football on the TV, grab a cold one and enjoy your visit with us at Café 225.

Fog City Fish Cakes    yield 8 servings (2 – 4 ounce fish cakes per person)

1 lb salmon filet
1 lb snapper or firm white fish
1 lb crab meat (canned, pasteurized or fresh are all ok)
2 cups mashed potatoes (great use for leftovers)
½ cup chopped yellow onion
½ cup chopped celery
¼ cup of chopped fresh herbs (parsley, and scallions)
1 teaspoon crushed fresh garlic
½ teaspoon black pepper
½ teaspoon ground mustard
cayenne pepper to taste or optional
salt to taste (you’ll have to make one test cake, brown and taste before you make all of them)
1 cup panko bread crumbs (Japanese bread crumbs)
1 cup olive oil

Begin by poaching salmon and white fish in water till just done, drain and cool.  With a fork crumble the fish and crab meat, add mashed potatoes, onions, celery garlic, fresh herbs and pepper and mix well.  Make a small test cake and pan fry then adjust for seasoning.  Next divide the mixture into equal sized balls (I use an ice cream scooper for this function) then work the mixture into smooth disks of equal thickness.  Refrigerate on a baking sheet with plastic wrap. To pan fry, I prefer a flat griddle, you’ll need a medium heat, because we want the cake to have a golden exterior color not dark brown.  Fry approximately 3-4 minutes on both sides.  This should be enough to heat thoroughly.  Hold in warm oven till all are hot then serve.

Coarse Mustard dressing

Ingredients:
¼ cup coarse prepared mustard
¼ cup fine diced red onion or shallots
½ cup mayonnaise
juice from one lemon
salt and pepper to taste
½ teaspoon crushed garlic
In a blender or processor add all ingredients except mayonnaise and blend till finely chopped then add the mayo and pulse till combined, adjust seasoning and it’s ready to serve.  The consistency should be that of tartar sauce or thick creamy dressing.  Great  to mix into a salad or to dip the fish cake in!