Yes the sliders were warm. I heated the buns separately and for the patties, the easiest method for me is to brown them up on one side, flip over for maybe a minute then transfer to a baking sheet and chill. Then 375° for about 15 min. heats them up to about 155° I just assemble them and put out.
Yes, Sharon, the patties are from B.B. & Corn, page 110 - the only change this time was I only needed 1 egg (don't know why) and I had some rice krispies crumbs and used 1/2 & 1/2 with saltines. Love the combination and will do again.
Here are the recipes -
Deviled Salmon and Corn Cakes
Black Beans & Corn Cookbook
Fast to put together for an easy weeknight dinner with some oven fries and a slaw.
1 1/2 T. vegetable oil
1/2 small onion, finely chopped
1 stalk celery, finely chopped
2 T. fresh parsley (or 1 T. dried)
1 1/2 cups (8 oz.) cooked salmon (or 15 oz. can)
1/2 cup corn kernels, canned (drain and rinse) or frozen (thawed)
1/2 cup mayonnaise
1/2 T. Dijon mustard
2 tsps. sweet pickle relish
1/2 tsp. Worcestershire sauce
2 to 3 dashes of Tabasco
2 eggs, slightly beaten (check consistency after adding 1 egg)
1 1/2 cups Saltine crackers, crushed (or a combination of crushed cereal & Saltines)
Preheat oven to 350°F.
Coat a baking sheet with cooking spray. Heat 1 T. oil in a skillet over medium-high heat. Add onion and celery; cook, stirring often until softened, about 3 minutes. Stir in parsley and remove from the heat.
Place salmon in a medium bowl and coarsely flake, removing any bones and skin. Add the corn, mayonnaise, mustard, relish, Worcestershire sauce, Tabasco, eggs, crackers; mix well. Season with salt & pepper.
Shape into 8 patties and set aside for 30 minutes. Then heat the remaining 1/2 T. oil in a skillet over medium heat. Lightly brown the patties in two batches so they are not crowded and will brown faster. When the patties are browned, turn over and immediately place on the baking sheet and brown the remaining salmon cakes and add to the baking sheet.
Bake the salmon cakes until heated through, 12 to 15 minutes, or to a temperature of 140°F. Serve with lemon wedges and a sauce if desired. 8 patties.
CJ’s tip: so many sauces will go with these cakes: aioli, chimichurri, tartar, Hollandaise, a lemon-butter sauce, or mango ketchup. All would be delicious.
The sauce I used yesterday – not in any book....yet
Mustard Sauce for fish cakes
2/3 mayo
3 T. green onion
3 T. minced red bell pepper
2 T. Creole mustard
Add a couple sprigs of cilantro or parsley, minced
Mix & Chill. Makes about 1 cup
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Mediterranean Chickpea, Couscous and Feta Salad - developed 11/19/12*****
This is a takeoff of a Chickpea Salad from the magazine, Cuisine @ Home – goes with just about any grilled or roasted meat to round out an easy dinner. Made again 8/9/14 - very good and served with Honey - Soy Pork
1/4 cup olive oil
1/2 cup chopped onion
2 large cloves garlic, minced
3/4 cup chicken stock
1/2 cup couscous
15 oz can chickpeas, drained and rinsed
1/2 cup cilantro, minced
1/2 cup crumbled feta cheese
16 Kalamata olives, chopped
1/4 cup sliced scallions
1 Tbs lime juice
1 Ortega chili, chopped
1. In a small skillet, cook onions and garlic in the olive oil over low heat until softened, 3 to 4 minutes. Remove from heat and allow to cool a little. While the onion is cooking, in a small saucepan, bring to a boil the 3/4 cup chicken stock, add the coucous, cover tightly and turn heat off and allow to stand 5 minutes. After 5 minutes, remove lid and with a fork, fluff the couscous and set aside.
2. In a large bowl, add the chickpeas, cilantro, feta, olives scallions, lime juice and chopped chiles. Add the onion mixture and couscous to the salad and gently combine well. Serve immediately or chill until ready to serve. Remove from the refrigerator an hour ahead of serving. Makes 5 cups/5 servings
Tips
Wonderful with Tobin James Ballistic Zin, ‘09 - Try with any Zin or Syrah - also very good with Coppola Chardonnay
This recipe should go in 200 Series book
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MARSHMALLOW/CREAM CHEESE DIP
8 ozs cream cheese
1 jar marshmallow crème -- (7 ozs)
Assorted fruit: strawberries -- pineapple,
grapes -- etc.
Combine softened cream cheese and marshmallow crème; mix till well blended.
Serve w/assorted fruits.
Source
Author: a Chef's Journey via 1970s recipe from somewhere
NOTES : No matter how full people are, this is always completely gone!
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P.S. I put the sliders and dessert both on the larger 'round-about' Roy makes and it was perfect for everyone to reach.