Cuban Salmon Cakes

And being made perfect, he became the source of eternal salvation to all who obey him, - Hebrews 5:9

2-6 ounce cans salmon

1 c crushed Butter flavored crackers
1/2 c mayo
1/2 c panko bread crumbs
1/2 onion, diced

1/2 shallot, diced
1 stalk celery, minced
1/8 t pepper flakes

1 T lemon juice
2 t dry mustard
1/2 t kosher salt
1 t Cuban seasoning
1 t garlic granules
1 t onion powder

2 T fresh cilantro 
olive oil for frying

Drain salmon and set aside. In a large bowl add crackers, minced vegetables, all the spices, juice and mayo mix well. 
Add salmon. 
Make salmon patties and roll in panko. 
Add more lemon juice if desired.

Heat olive oil in a skillet over medium heat, add patties and brown.

Drain on paper towel.

Serve with smoky remoulade found on this blog under the sauces tab. 
You can also bake these, preheated 425 degrees.
Drizzle with clarified butter, 15 minutes on each side, if not browned enough, put under broiler on middle rack for 1 minute or until desired brownness. 

Poblano Avocado Cream Sauce

So we see that they were unable to enter because of unbelief. - Hebrews 3:19

4 T chopped charred Poblanos 

1 t olive oil

1 t Worcestershire sauce

1 avocado, chopped and mashed

1 shallot, diced

1/2 lime squeezed for juice 

3/4 c Sour cream

Sauté shallots, lime juice and Poblanos in oil.

Take off heat.

Add Worcestershire sauce and sour cream.

To thicken, add mashed avocado.

Cuban Style Chili Relleno Dip with Poblano Avocado Cream Sauce

3 For Jesus has been counted worthy of more glory than Moses-as much more glory as the builder of a house has more honor than the house itself.

4 (For every house is built by someone, but the builder of all things is God.) - Hebrews 3:3-4

1 rotisserie chicken, chopped

2 Roasted Poblanos, seeded and scraped, cut in strips and chopped(reserve meat around the stem for cream sauce)

1 small can evaporated milk

1/4 c half and half

1/2 of a lime, juiced

1/3 of a block of cream cheese, room temperature and chopped

1 c sharp cheddar cheese, shredded

1/4 c smoked Gouda 

1/4 c smoked Gruyere shredded

2 T fresh cilantro

2 T Greek oregano

2 T spicy oregano

2 t sweet basil

5 sliced mushrooms, sliced

1 shallot diced

1 leek, sliced

1 T Cuban seasoning

Smoked salt and pepper to taste

1 t olive oil

1 t butter

Toppings

Poblano avocado cream sauce, recipe on this blog under sauce tab

Tomatoes, chopped

Preheat oven at 350 degrees.

Sauté leeks, shallots and mushrooms in butter and olive oil.

Add chicken, milk, half and half, cream cheese and 1/3 of all the types of cheese.

Next add spices, salt and pepper.

In a 13x9 pan, place half of the chicken mixture, then half the poblano and repeat again.

Top with all the cheese.

Bake for 30 minutes.

Top with sauce and tomatoes and serve with black bean tortilla chips.

Not Fried Mongolian Pork

Therefore he had to be made like his brothers in every respect, so that he might become a merciful and faithful high priest in the service of God, to make propitiation for the sins of the people. - Hebrews 2:17

Marinade for pork:

Sliced pork, I used 2 bone in chops 

1/4 c light soy sauce 

2 T hoisin sauce

1 t sesame oil

1/4 c cornstarch

1/2 t baking powder

1 t rice wine vinegar 

1/2 t olive oil

Make the marinade.

Slice pork really thin.

Place in marinade for 1 hr.

You can deep fry this or just do a stir fry.

Fried will be sort of crispy.

Whichever you do, remove and set aside.

oil for frying or stir frying 

For the sauce:

1 T ginger, minced

1 T garlic, minced

1/4 c soy sauce

1/4 c balsamic vinegar

1/4 c of Mirin rice wine

Pinch of chili flakes

1/2 c of honey

1 T brown sugar

1 T cornstarch

Sesame seeds

Make sauce and set aside.

Veggies:

Baby bok choy

Zucchini noodles

Carrot, matchstick cut

Leek, sliced

Wash and prepare veggies.

Garnish:

Green onions, bias cut

Cashews

After pork is done, remove from pan and set aside. Using the same pan, add a little oil and stir fry veggies. Add pork back in and add sauce, cooking until thickened. Add garnish and enjoy!

Sriracha Onion Rings

14 But as for you, continue in what you have learned and have firmly believed, knowing from whom you learned it

15 and how from childhood you have been acquainted with the sacred writings, which are able to make you wise for salvation through faith in Christ Jesus.

16 All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness,

17 that the man of God may be complete, equipped for every good work. - 2 Timothy 3:14-17

1 really large onion, sliced into rings and separated 

Olive oil for frying

Sriracha 

1 c white whole wheat Flour

1 t salt Salt

1 T Baking powder

2 Eggs, beaten

1 c Milk

1 c Panko( will need more) 

Dipping order

Flour mixed with baking powder and salt

Egg mixed with milk and Sriracha 

Panko

Dip onions, place on rack and let dry a few minutes.

Be sure to shake excess egg mixture off before placing in the Panko. 

You will have to replace Panko when it gets moisture in it because it won't stick. Drain and salt finished rings on paper towels.