Just keep those seafood cakes coming to the table, Maestro

I've posted this before, but this is a new version, a better version, cakes to be copied. The secret ingredient: corn tortillas pulverized in the food processor. They aren't dried, rather, fresh and soft. I guarantee you have never had anything quite like this before.

Four seafood cakes
6 oz swai or other delicate white filets
6 oz shrimp (size doesn't matter, dear)
4 corn tortillas, reduced to crumbs in a food processor
1 tsp chili garlic sauce
1 tsp fresh thyme leaves
salt and pepper to taste

Cut the fish and shrimp into 1/2 inch pieces. Place them in the food processor and add 1/4 cup tortilla crumbs, chili garlic sauce, thyme, and salt and pepper. Process until well combined but not totally turned into a paste. Do it with pulses. Form into 4 "burgers."

Coat the outsides with more of the crumbs. Heat oil and butter in a skillet and saute over medium for absolutely no more than 3 minutes per side. 2 minutes on the second side is very likely enough.

Pile on the pilaf

Can't tell you the last time I simply posted a recipe from a cookbook (except maybe my own). Attribution is to Jane Brody.

Actual title: Pilaf with a Purpose (adapted)
1 1/2 tsp olive oil
1 tsp butter
1/2 cup broken angel hair pasta
2/3 cup finely chopped onion
1/2 cup chopped mushrooms
1 cup bulgar
2 cups vegetable, chicken or beef broth
1/4 tsp salt
pepper to taste
1/3 cup basil, torn
1/3 cup dry-roasted, salted sunflower seeds
1 cup garbanzos, canned, rinsed, and drained

Saute pasta in butter and oil until browned, c. 3 minutes.
Add mushrooms and onion; saute c. 4 minutes
Add bulgar, stir to coat; saute c. 3 minutes.
Add all remaining ingredients and stir to blend.
Bring to a boil.
Cover and simmer for 20 minutes.

A feast for a King (or is it a Pasha?).

Pasta primavera with pig and pun

Technically speaking the addition of ham isn't exactly kosher (ha, ha). This was a perfect warm weather supper.

1/2 box rotini or linguini or angel hair or spaghetti or ... oh heck, pasta

10-12 grape tomatoes chopped
1 1/2 cups diced ham
2 scallions, finely chopped
1/2 red bell pepper, nuked for 30 seconds and diced
1 tsp olive oil
pinch of salt and pepper
1 Tbs julienne of basil
1 tsp thyme leaves
2 Tbs minced chives
2 Tbs grated parmesan


Cook the pasta. Saute the next 8 things very lightly. Drain and add pasta. Toss. Place in bowls. Garnish with chives and parm. Go to town. Or go to the movies.