VP Debate Recipes: Beef Stroganoff, Salmon Mousse, Crabcakes

 

 

 

We’re having some people over for the vice president debate.The stroganoff is a tribute to the infamous assertion that Sarah Palin understands foreign policy due to Alaska’s proximity to Russia; should you be able to locate moose meat, based on my research, you should be able to substitute it for the beef. Though stroganoff is often served with rice or noodles, consider serving with long fettucine noodles so that you can spin them with your fork. Do not use canned salmon in this recipe; note how problematic mixing in canned responses has turned out for Palin so far. The crab cakes are a nod to Delaware-based Joe Biden.

Wild salmon mousse
Delaware crab cakes
Beef Stroganoff

Wild Salmon Mousse
3 tablespoons unsalted butter, softened
3 tablespoons cream cheese
1½ cups cooked, flaked fresh salmon
1/2 small shallot, finely chopped (about 1 teaspoon)
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt
¼ teaspoon horseradish (optional)
1/4 teaspoon cayenne or bit of hot sauce
3 tablespoons minced chives or fresh dill
Several grinds fresh pepper

In a processor, puree the butter and salmon. While the machine is running, add everything except the herbs. Mix in chives or dill and pepper with 2 or 3 on–off turns. It can be served right away but is best if stored in a covered container for a minimum of four hours or overnight.

Beef (or Moose) Stroganoff
6 tablespoons butter
1 ½ pounds top sirloin (beef or moose)
1 small onion, finely chopped
2 cloves garlic, finely minced
Bay leaf
½ teaspoon thyme
¾ lb. cremini mushrooms
1/3 cup Cognac (optional)
½ cup warm beef stock
1/2 teaspoon paprika
3/4 cup sour cream
½ cup chopped parsley
Coarse salt, ground pepper

Over medium-high heat, melt half the butter in a large skillet. Brown the meat on both sides, remove from pan. Melt the remaining butter, add the onions and cooked until translucent. Stir in the garlic, cooking for one minute. Stir in the bay leaf, thyme and mushrooms. Sauté the mushrooms until brown, about four to six minutes. Add the cognac, let reduce by half. Add the beef stock, paprika and sour cream and stir thoroughly; do not let it boil or the cream will curdle. Stir in the beef and parsley, and then add salt and pepper to taste. Remove bay leaf, serve over hot noodles.

Delaware Crab Cakes
Adapted from the recipe developed by Cherry Barranco, of Milton, Del., the winner entry in a 1997 crab cake cook-off.. If you form these into small discs, they make excellent appetizers.

2 pounds lump crab meat
2 eggs
1 teaspoon lemon juice
1/2 cup mayonnaise
1/3 cup mustard
1 small onion, finely chopped
1 green pepper, finely chopped
1 cup crushed saltine crackers
1 teaspoon Tabasco
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Old Bay seasoning
1 ounce fresh cilantro or parsley, finely chopped
Dash of garlic powder
Olive oil

Combine all ingredients in a large bowl, mixing well. Form into small, round disc-like cakes and refrigerate for about two hours. Brush parchment paper generously with olive oil, and place crab cakes on top. Bake four minutes at 450 degrees, then broil for an additional three or until golden brown on top. Remove sheet from oven, flip crab cakes and return to broil the other side until brown. Serve with fresh sour cream, fruit salsa or other favorite condiments.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

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