Well, I guess I'll have to tell on myself for my culinary talents gone awry.......
My hubby loves Salmon Croquettes and my mom gave me a very quick and easy recipe years ago that I love to do for a quick summer meal. (recipe at the bottom of post for those interested). I had stopped at the Yazoo Market and picked up fresh new potatoes, when we have croquettes you MUST have new potatoes with butter and green beans as side dishes, Why you ask? ...well, because that's the way "momma always did it".....it is one of my favorite meals !! Any how, I whipped up my salmon mixture (RED salmon only, please !! Why you ask??? see above) and fried up some beautiful croquettes, potatoes were done, green beans cooked down greasy with bacon drippings, and a fresh ripe tomato from Hubby's bucket garden. The perfect summer meal, OH WAIT......I need some type of sauce for my croquettes. I have several I like with them, comeback sauce or Danrie's dressing are favorites but I didn't have either on hand. Sometimes I just squeeze fresh lemon juice on top and let it go at that. But while the small town girl was visiting Linder in the "Big City" we went to the fancy grocery store and I picked up some small capers since they are hard to find in Yazoo. I took a little mayo and a little sour cream, added some lemon juice and a sprinkle of dill weed and mixed well. Then I got my little jar of capers and added about a Tablespoon of them to set it off. Our plates looked lovely and Hubby and I sat down to dine. I tasted my salmon croquette and first thought "man that caper is a little tough to the bite".....then I thought "gosh, something in my sauce is spicy and hot"....... Hubby agreed but thought it was delicious and I agreed.....the more I tasted the more I realized that those were not your ordinary capers...........they were "Green Peppercorns" in a vinegar base and jarred to LOOK just like small capers.....I ran and checked the label and proved myself correct. Our meal was still delicious, in fact they gave my sauce a great zing !!
Easy Salmon Croquettes
1 can RED salmon (11oz) preferable Pillow Rock
2 eggs, beaten
1/2 cup buttermilk
1/2 cup flour
1/4 teaspoon baking soda
salt & pepper to taste
mix salmon, salt, pepper, & beaten eggs. Sift flour with soda and add to mixture.
Drop batter from a spoon into deep, hot fat (325). Fry until golden brown, turning
once. Drain on paper and serve with lemon garnish. Serves 6
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Now when it comes to steak I am a purist: salt, pepper and three minutes on each side. Done. For your left over, uhm, "capers" though, I think this sauce is addictive (cause what is one more addiction?) I actually make it to have with the fries with my steak. I can't imagine it being bad with anything fried. I also like it prepared with chicken broth over meaty fish.
-snappy
http://www.epicurious.com/recipes/food/views/FILET-MIGNON-WITH-GREEN-PEPPERCORN-CREAM-SAUCE-15687
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