SALMON CLUB with a TWIST

SALMON CLUB with a TWIST

2 servings; Prep: 10 mins; Cook: 2-3 mins (uses leftover salmon & bacon)

Every once in a while I crave this amped up Club Sandwich! I only use 2 slices of bread per sandwich, as I like to taste the fillings not to be overwhelmed by the bread!

Next time you make salmon, make a few extra portions to chill and use in a sandwich a few days later – you won’t regret it! –TC

4 slices of bread (or 2 rolls, halved) – your choice, I used a seeded multi-grain bread
2 oz. softened cream cheese – I use the 1/3rd less fat
1 lemon, zested *Save the remaining lemon to juice into another dish, put into an air-tight container and refrigerate up to 3 days. --TC
Seasoning or salt and black pepper, to taste
3 slices pre-cooked bacon – I use crisp turkey bacon, cut in half, but go with what you like…
½ cup lettuce or greens – I used pea shoots; other options: romaine, spinach, watercress, red leaf, butter lettuce, etc.
Sliced tomatoes – I used grape tomatoes because they smelled the best at the store!
6 to 8 oz pre-cooked salmon fillet** – I used leftover salmon (**I marinaded with a mixture of soy sauce, brown sugar & red pepper flakes for about 1 hour, then broiled). --TC

Lightly toast your bread, if desired. Meanwhile, in a small bowl stir together cream cheese, zest and seasonings with a fork until incorporated. Spread one-fourth the cream cheese on each slice of bread. Layer the bacon pieces, greens and tomatoes on the ‘bottom slice of bread.’ Top with half the salmon and other slice of toast. YUM!!

TC TIP - prevent mashing your sandwich when you cut it: With a serrated edge knife (you know, the one with the ’teeth’) cut through the ‘top slice’ of bread, then invert to top your pile of goodness! Now cut through your sandwich, using your pre-sliced guideline in the top piece of toast. Voila!

–Courtesy Sabryna Roberson, The Traveling Culinarian – January 2012.

CREAM of GREEN CHILE SOUP

It’s FINALLY feeling like Winter in Northern California -- it’s cold and the drizzle of rain has been continuous since yesterday afternoon!! (Hope this translates into snow falling in the Sierras! I know my plants in my ‘yarden’ are happy for the long drink!)

This is a modern take on a classic Sonoran-style soup will be great to kick off the weekend or to warm your spirit anytime! –TC [Thanks to Neighbor Liz for the cookbook gift from your travels!!]

CREAM of GREEN CHILE SOUP

6 to 8 servings; Prep: 10 mins with young person assisting; Cook: 30 mins

4 TBSP butter *I used 3 TBSP light unsalted butter --TC
4 (3 oz.) cans chopped green chiles *found in Hispanic foods section – they usually have a ‘heat index’ on the side, the “mild” still has a nice gentle underlying heat; I use 2 (7 oz.) cans, saving some for garnish --TC
1 onion, chopped *I used ½ a large onion, minced --TC
1 garlic clove, peeled and mince *I use 2 cloves, grated on the microplane! --TC
½ tsp dried oregano, crumbled
2 bay leaves
4 ½ cups chicken broth (homemade or canned) *I used 1-Qt. (or 32.oz.) Low-Sodium Broth + 1/2 cup water. --TC
2 medium potatoes, peeled and cut into thin pieces *I used 2 sweet potatoes – scrubbed, peeled and cut into quarters lengthwise then sliced thin. --TC
¼ tsp cumin *I used 1/3 tsp --TC
½ tsp salt **see below…
¼ tsp black pepper **In lieu of salt & pepper, I used ¾ tsp Geasoning --TC
½ cup heavy cream
2 cups (about 8 ounces) grated Monterey Jack cheese *I used Mexican blend cheese, finely shredded --TC
4 corn tortillas, cut into strips and fried until crisp *I omitted and added the garnishes listed below! --TC
The TC’s Optional garnishes: Shredded Chicken (my favorite brand: Del Real), grilled shrimp. sliced avocados, chopped cilantro, sliced green onions, additional chopped green chiles, etc.

In a 4-quart saucepan, melt the butter over low heat. Add the chiles, onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth,
potatoes, salt, cumin, and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 20 minutes. Stir in the cream and adjust the seasoning if necessary. *Remove the bay leaves prior to serving. --TC

The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately. –Courtesy Carol Blakely in “License to Cook Arizona Style,” recipe tweaked by Sabryna Roberson, The Traveling Cook – January 2012.