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Salmon Cakes


  • 16 ounces canned salmon, drained, skinned, and boned
  • 1 package Panko bread crumbs
  • 1/2 cup Best Foods mayonnaise
  • 1 teaspoon hot pepper sauce
  • The finely grated zest of 1 lemon, plus 2 tablespoons of its juice
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 stalk celery, finely chopped, plus some of the leaves, also chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons Jalapeño, finely chopped
  • 2 tablespoons white onion, finely chopped
  • Vegetable oil for frying


    Flake the salmon with a fork, then add the bread crumbs to the bowl and use your hands to blend it into the fish. Whisk together the mayonnaise, hot pepper sauce, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with other ingredients. The mixture should just hold together: Heat 1/4 inch of oil in a large nonstick skillet over moderate heat, until a pinch of the fish mixture sizzles when dropped in the pan. Fry the cakes in a single layer until golden, around 4 minutes per side. Drain on a paper-towel-lined plate and serve with tartar sauce.

    Asian Chicken Salad


  • 3 boneless, skinless chicken breasts
  • 6 packages ramen noodles
  • 1 package frozen peas
  • 2 cups white mushrooms, thinly sliced
  • 4 stalks celery, thinly sliced
  • 6 green onions, chopped
  • 1/2 head cabbage, julienned
  • 3 medium carrots, julienned
  • 1 large yellow banana pepper, diced
  • 1 large green Anaheim pepper, diced
  • 1 large red Fresno pepper, diced
  • 2 large Jalapeño peppers, diced
  • 4 tablespoons fresh ginger, grated
  • 4 tablespoons fresh garlic, minced
  • 2 tablespoons Pappy's seasoning
  • 1 tablespoon ground black pepper
  • 2 tablespoons crushed red peppers
  • 2 ounces extra-virgin olive oil
  • 4 ounces rice wine vinegar


    Drop boneless, skinless chicken breasts and mushroom slices into boiling water. Boil for 20 minutes. Remove from heat. Break up ramen noodles and drop into pot. Stir noodles to ensure all are covered with hot water and let stand for 2 minutes. Drain hot water and add ice cubes and cold water to cover ingredients and let stand for 5 minutes. Thoroughly drain chicken, mushrooms, and ramen noodles. Place noodles and mushrooms in large stainless-steel bowel. Shred chicken breasts and place in bowl. Add remaining ingredients and contents of ramen noodle seasoning packets. Stir gently and thoroughly, cover tightly with plastic wrap and place in refrigerator. Keep refrigerated for a minimum of 24 hours. Remove, allow to sit at room temperature for one hour, and gently and thoroughly stir prior to serving.
    Tasty Turkey Wraps


  • Flour tortillas
  • 1/2 cup mayonnaise
  • 1 - 2 teaspoons curry powder
  • 1 tablespoon minced garlic
  • 1 large Jalapeño pepper, finely minced
  • thinly sliced deli turkey
  • tomato, sliced or diced
  • lettuce, chiffonade into thin strips (we used red leaf)
  • 1/2 medium sweet onion, halved lengthwise, then thinly sliced crosswise


    Add the mayonnaise, curry powder, garlic, and minced Jalapeño in a small mixing bowl and mix well -- this is the aioli that you will spread on the tortillas.

    Heat stove burner to medium and VERY QUICKLY turn the tortilla over and over a few times to get a nice, slight, smoky char on both sides. The tortilla should not be left on burner for but a second or two each side - otherwise, it will loose its flexibility.

    Lay tortilla flat and spread with desired amount of aioli mixture. Lay turkey slices to cover tortilla, then add equal amounts of tomato, lettuce, and onion.

    Roll like a cigar - do not make a burro out of it. If your ingredients are spread evenly across the landscape of the whole tortilla and you roll it like a cigar, you truly end up with a delightfully layered "wrap."

    Cut diagonally, and enjoy!