Hey everybody! Hope you are all doing well and enjoying the beautiful summer of 2014. I am about to leave for a trip to Rabun Gap with Mom and some dear friends for the next week. I am packing and planning to purchase fresh shrimp for Shrimp Cakes with Avocado Corn Salsa. The salsa will be made with some fresh Rabun County corn. The recipes follow.
Can't wait for fresh vegetables from Osage Farms this week. Mr. Bobbie is coming along so I know Momma's Hoe Cake Bread and Tomato Gravy will also be on the menu for breakfast while we are there. I will share pictures and recipes along with a little hoe cake history. We will also be visiting a local meat processor in Rabun Gap that has excellent fresh sausage, and we will go to Barkers Creek Mill on Betty's Creek if they are milling corn Saturday morning.
Another stop later in the week will be The Antique Appliance Store in Clayton. Can't wait to blog about that visit and share pictures with you.
Our main agenda this week is to attend the Hiawassee, Georgia Mountain Fair, in Hiawassee. I will have my camera, sharing some pictures with you soon. I think the gang are planning on concerts everyday, in addition to old time mountain craftsman demonstrations, cooking contests and all the other festivities of a great country mountain fair! I'm excited! Check out the schedule at www.georgiamountainfairgrounds.com.
On Saturday or Sunday I think we will be going over to Blairsville, Georgia for the Butternut Creek Festival, one of the finest juried arts and crafts shows in the southeast. Check it out at www.butternutcreekfestival.com. Think clear skies for Saturday everyone!
New features on the blog now. Check them out and please write and let me hear from you! It makes me happy to hear from you guys.
Take care,
Kaye
Shrimp Cakes
1 lb. shrimp peeled and deveined
Olive oil
Olive oil
1 cup finely chopped red bell pepper
1-2 garlic cloves minced
¼ cup thinly sliced green onion about 3 green onions include green tops
3 Tablespoons Kraft Mayonnaise
1 Tablespoon fresh lime juice
1 ½ teaspoon hot sauce
½ teaspoon sugar
¼ teaspoon salt
1 large egg
¼ cup finely chopped fresh cilantro
¾ cup panko bread crumbs plus enough to lightly coat the outside of cakes
Clean shrimp and place in bowl and chop fine.
Clean shrimp and place in bowl and chop fine.
Heat nonstick skillet over medium heat and coat pan with olive oil. Add bell pepper and sauté 3 min. Add garlic and sauté 1 more min. Place sautéed pepper mixture in a large bowl. Add chopped shrimp, green onions, mayonnaise, lime juice, hot sauce, sugar, salt and egg. I use my hands to mix this up.
Mix in cilantro and 3/4 cup panko.
Mix in cilantro and 3/4 cup panko.
Divide into 10 equal portions shape into a ½ inch thick patty. Pour panko crumbs on plate and dredge both sides. Chill for at least 1 hour to firm.
Heat pan over medium high heat. Coat pan with olive oil. Add 5 cakes to skillet and heat on each side about 3-4 min. until panko is lightly browned. Remove from pan keep warm. Add the last 5 cakes
cook the same.
cook the same.
Avocado Corn Salsa
¾ cup diced ripe avocado (sprinkle with lime or lemon juice to keep from turning brown)
¼ cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped and seeded poblano pepper
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon black pepper
While cakes are chilling make salsa.
I like to cook the fresh corn in a skillet with a tablespoon of butter for about 2 min. Just long enough to heat it through so it looses that fresh cut milky juice and starts to cook slightly. Frozen kernels you can heat the same or just add thawed.
Chop the avocado sprinkle with lemon or lime juice, add chopped onion, pepper, cilantro, combine with corn, sprinkle with salt and black pepper. Cover and chill until crab cakes are ready to serve.
Remoulade Sauce
Blend all of the following ingredients and chill.
1 cup Mayonaise
1/4 cup creole mustard
2 1/4 tablespoon horseradish
1 tablespoon red wine vinegar
Note the specified horseradish is not prepared horseradish. You want horseradish.....check in the grocery seafood section. Most stores will have it on ice or in the cooler.
