Off the Cuff

[#1]

Blackened Alaska Salmon Po Boy Sandwich

INGREDIENTS

4 Alaska salmon steaks or fillet, 4 to 6-ounces each, boneless and skinless
4 (6-inch) French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage, mix of green and red, if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup plus 1 to 2 teaspoons prepared Cajun spice
Oil
Salt and pepper, to taste

1. Heat a heavy skillet over high heat for 15 to 20 minutes.

2. Mix mayonnaise with 1 to 2 teaspoons Cajun spice. Taste, add salt, pepper, or more Cajun spice as necessary; set aside.

3. Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice, the more you add, the hotter it becomes.

4. Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of the fish and the heat of the pan.

5. Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened piece of salmon, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.

Makes 4 servings

Moose Meatballs

As with other moose recipes, if you don't have moose meat, substitute beef - or move to Alaska! The dehydrated onion bits leave a slightly crisp surface on the meatballs. Serve the meatballs with wide egg noodles or rice.

INGREDIENTS

1 pound ground moose meat or beef
1 large tart green apple, such as Granny Smith, peeled, cored, and shredded
Salt and freshly ground pepper, to taste
3 tablespoons dehydrated onion bits
1/2 cup Italian seasoned bread crumbs
3 tablespoons olive oil
3/4 cup dry red wine
1/4 cup water
2 (8-ounce) cans tomato sauce
1 teaspoon dried rosemary

1. In a large bowl, combine the moose meat, apple, salt, pepper, and onion bits. Mix and shape into 1-inch balls.

2. Roll the balls in the bread crumbs. Heat the oil in a large, heavy skillet. Add the meatballs and cook over medium heat until evenly browned. Drain off any excess oil.

3. Mix together wine, water, tomato sauce, and rosemary. Pour over the meatballs, cover, and simmer 20 to 30 minutes.

4. Serve warm.

Makes 16 to 20 meatballs

Salmon Dip

INGREDIENTS

1 can Cream of Mushroom soup
6 to 8-ounces cream cheese
Softened gelatin
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 cup chopped celery
4 squeezes fresh lemon juice
2 to 3 shakes of Tabasco sauce
1 teaspoon dill weed
1 can smoked or baked salmon

1. Combine Cream of Mushroom soup, cream cheese, and softened gelatin in sauce pan. Heat until well blended and mixed. Let cool.

2. Add remaining ingredients.

3. Put mixture into gelatin mold. Let sit overnight.

4. Remove from mold and garnish with fresh parsley.

5. Serve with crackers or hunks of hearty bread.

[#2]

I'm still waiting to see a live moose, so moose meatballs are the last thing I'm likely to eat! Nevertheless, thanks for providing beef as an alternative. I definitely want to try these.