OLD SCHOOL SOUTHERN STYLE SALMON CROQUETTES
#BIRMINGHAM #HOOVER #ALABAMA #SEAFOODSAUCE #SALMONCROQUETTES
FOR ERIKA'S SEAFOOD SAUCE VIDEO:
FOR DINNER IDEAS RECIPES:
HOMEMADE SOUTHERN STYLE CHICKEN AND CORNBREAD DRESSING
SOUTHERN STYLE PURPLE HULL PEAS
EASY SOUTHERN STYLE CORNBREAD
GROUND TURKEY VEGGIE MEATLOAF
SHRIMP & BROCCOLI IN GARLIC SAUCE
THE BEST TURKEY BURGERS
PASTA SALAD VIDEO:
FRIED CABBAGE VIDEO:
OVEN-BAKED BBQ CHICKEN VIDEO:
ASPARAGUS VIDEO:
HOMEMADE CHICKEN SALAD:
SOUTHERN STYLE SPINACH CASSEROLE
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Meet Erika of OMG FOLLOW E, one of the hottest foodie vloggers on the Birmingham scene. Hailing from the WestEnd sect, I will take you inside the most upscale restaurants to the most popular chain eateries to the down-home soul comforting Mom & Pops stop ins and back to the kitchen for an entertaining cooking showdown.
Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
Healthy salmon with pea cream gluten free recipe
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SALMON WITH GREEN PEA SAUCE
Ingredients:
- 2 steaks of salmon - 170 g
- 3 small tomatoes
- Lemon
- Breadcrumbs - 2 tbsp
- Parmesan - 2 tbsp
- Butter - 1 tsp
- Marjoram
- Thyme
- Salt & pepper
- Olive oil
- White wine - 30 ml
- Green peas - 200 g
- Crème Fraîche - 2 tbsp
- Garlic powder
Preparation:
———Salmon———
* to a baking dish add a bit of olive oil and white wine;
* cut tomatoes into circles and put to the bottom of the dish;
* add some salt;
* and put salmon steaks on the top;
* take butter home temperature and add marjoram and thyme. Mix it well and grease salmon with this butter;
* also add some salt and pepper;
* as well as lemon juice;
* in a separate bowl mix breadcrumbs with Parmesan;
* and sprinkle salmon with this mixture;
* bake at 200 °C for 30 minutes;
———Mashed Peas———
* add frozen peas to a boiling water and cook for 2 min;
* remove peas from the water, sprinkle with lemon juice, add some Crème Fraîche, garlic powder, salt and pepper;
* puree until smooth and thick.
Enjoy. Bon appétit!
Links to the other videos :
Tacos
Moussaka
Paella
Schnitzel
Beef Stroganoff
Lasagna Bolognese
Shrimp Risotto
Zucchini fritters
Prawn curry
Julienne
Quiche
Spanish omelette
Quail
Goulash
Music: Same Ol', Philip E Morris
Salmon burgers
Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you:
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.