COYOTE'S RED CHILE SALMON HASH 1 lb. fillet of salmon, skinless and de-boned 2 cooked baking potatoes, peeled and diced 2 tablespoons red bell pepper, diced 2 tablespoons yellow bell pepper, diced 2 tablespoons chile caribe (red chile flakes) 1 tablespoon parsley, chopped 1 egg 1 cup fresh bread crumbs 2 teaspoons salt

Place salmon in food processor fitted with metal blade and pulse for 15 seconds. Blanch potatoes in boiling, salted water until cooked but not soft. Drain and shock with cool running water. Mix all ingredients, and form in patties. Keep cool until ready to cook. Saute in clarified butter or light oil until crispy but not dry.

Makes 8 2-ounce portions or 4 main-course portions. SAVORY SAUSAGE AND APPLE STUFFING 1/4 cup light olive oil 3 lbs. pork sausages, not in casings, cut into 1-inch cubes 1 small white onion, diced 2 Granny Smith apples, peeled, cored, and diced 4 cloves garlic, minced 4 to 6 serrano chile, minced with seeds 2 8-oz. packages herb bread crumbs 1/4 cup cider vinegar 1/2 cup apple cider 1/4 teaspoon salt 2 tablespoons fresh marjoram, chopped

Heat oil in pan, add sausage. Cook on medium heat until it begins to brown. Add onions, garlic, serranos. Cook until lightly brown. Add apples, vinegar, and cider. Cook for 5 more minutes. Fold in bread crumbs, marjoram, salt. Remove from heat to cool. Mixture should be fairly dry and formed together. When cool, stuff bird.

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