Food is Life - Cooking is Fun

I've been on a things zone-friendly diet lately (low density carbs with balanced protein and fat). I was craving one of my favorite foods (salmon croquettes), but I haven't made cornbread from scratch in a while. Now some people make these with crackers (who hurt you), or even yellow cornmeal. I found a delicious healthier alternative (corn tortillas). I decided to go full seafood on these, so without further ado:

SEAFOOD CROQUETTES

1 16-oz can of pink salmon, drained (reserve) bones removed and coarsely flaked.
8 oz of cooked salad shrimp (or larger, chopped ) thawed and rinsed
12 6 inch yellow corn tortillas
2 medium eggs
1 tablespoon of your favorite seafood seasoning
6 roasted garlic cloves
1 tbsp of olive oil
2 tablespoons of paprika
1/4 cup of finely chopped green onions
1 tbsp of broth (I have a garlic broth I made with my cloves in it)
Spray olive oil

Preheat your air fryer, or convection oven to 450 F.

In your processor, coarsely process tortillas to crumb size, transfer to 2 qt. mixing bowl. Add in onions, flaked salmon and shrimp. Combine lightly.

Process eggs, oil, broth and garlic until almost smooth but chopped garlic is visible. Pour over mixture and fold until coated.

Line an oven friendly sheet with baking paper or parchment paper. Spray olive oil on sheet and set aside.

Divide mixture into 8 equal portions. Form each portion into a ball and arrange on sheet - evenly spaced. Press down on each ball until it flattens. Spray lightly with olive oil and garnish with a light dusting of paprika.

Cook for 8-10 minutes until golden crispy. Serve garnished with remoulade and green onions.

HOLY 🤬🤬🤬🤬! That's Hot!

Did you make one of your signature dishes and forget your friends are well - bland? Well never fear. Here are my tried and true plating techniques.

Pasta dishes serve well cold. Plate lettuce, slice vegetables and arrange a refrigerated scoop on top. Drizzle a oil and vinegar dressing and voila! It's a pasta salad style entree.

Smaller portions plated with buttery breads. Cornbread, Sweet Hawaiian Rolls. All do the trick. Split the warm bread and serve with unsalted butter on the halves for a touch of personal love.

Nothing cools heat like dairy. Time to master your mixology skills. Coconut milk, a complementary digestive spice and a ice. Shaken, poured into chilled shooters for sipping at the dinner table.