Salmon Burger...a Winner, and Blogaversary!

First things, first...I have so much to share with you today. !st. is the winner of my giveaway!. On Random.org, the #18 came up which is Lizzy, from That Skinny Chick Can Bake!!!
Congratulations Lizzy! Hope you will enjoy this fabulous book and I know you will find some really nice dishes in there to make. Will contact you for the mailing address.

Just would like to let you all know, that yesterday, on June 3rd, 2011 was my 1st. Blogaversary...my First Anniversary of my blog, which really started out as just a few foods, and more thrift finds.I came a long way since last year, making friends with other food blogger around the world, and locally.

I do appreciate the support and friendship from my fellow blogger friends, and follower who have supported me throughout this past year. Without your support and kindness, I would never have made it this far. It's a lonely place out there in "blogsphere" when you have no one commenting, and for that, I do have the Foodbuzz community to thank for and all the members who have befriended me. So, I just want you to know that I'm planning, and hoping to hang around here for another year longer at least...and who knows how long after that! So just bear with me, I will take you along on more of my food and life adventures.
Love to all! ...
Do check out my first post!
Also, I did want to announce that I am attempting to make my first...ever...homemade garlic rolls, filled with delicious garlic and herbs. This should have been my post, showing of my homemade delicious (hopefully)...garlic rolls, with "dry active yeast" 125 g. that comes in the cutest little canister, sent to me by my new and sweet friend, Suhaina, living in Singapore, and at this moment, on vacation to her homeland in Kerala, India.

I was so inspired by her homemade garlic rolls, that I was so determined to make it... so she sent m the yeast that she uses, all the way from Singapore. I was totally in "awe" but mostly shocked, because not very often do we find such amazing good hearted people who do not know you from "Adam" that would want to do something like this for you. Please check out Suhaina's fabulous Garlic Rolls and be sure to click on the HOME...to get you back to the current page of My Singapore Kitchen. She is such a talented cook, and baker, and she makes the most amazing breads, and rolls, as well.
Truly a blessing from this gracious and beautiful lady, who became my dear friend:DDD

Turkey Burgers with Honey Mustard Dressing
 adapted from Rachel Ray's Website

About 1/3 cup Dijon mustard
3 tablespoons honey
4 skinless salmon fillets (6 ounces each), cut into cubes
1 egg
1/2 cup breadcrumbs
Salt and pepper
1/4 cup chopped onion
1/4 cup fresh chopped parsley
1 tablespoon Old Bay seasoning (about a palmful)
1 teaspoon grated lemon zest
Extra virgin olive oil (EVOO), for drizzling

In a small bowl, stir together the mustard and honey. Using a food processor, pulse the salmon to finely chop. Place in a bowl and season with salt and pepper. Add 2 tablespoons of the honey mustard, the chives, Old Bay and lemon zest. Form into four large burgers.

Drizzle some EVOO into a large nonstick skillet or griddle. Add the burgers and cook, turning once, over medium-high heat for 6 minutes for medium-rare, 10-12 minutes for medium-well doneness.

note: My burgers were grilled, actually rare, for extra burgers, and froze the extra burgers. When need them take out from freezer, and finish baking in a conventional oven, or for easier work in a toaster oven, for an additional 15-20 minutes, or less if you want medium doneness.
You can also make extra honey mustard to drizzle on top, and serve it over rice pilaf or on buns.
The adorable little tomato garnish is from my daughter's garden.
Enjoy!

With all the busy activities going on this past week...2 pre-kindergarten graduation, of my two little grandchildren a piano recital by Gabby, the oldest.. spending the weekend with my son, and my 2 granddaughters, I did miss commenting on quite a few blogs. I do apologize for that.

Also, I missed Brenda's delicious Salmon Burgers, @ Brenda's Canadian Kitchen ...she used Paula Deen's version...do check it out!

I'm linking my Salmon Burger to Melynda's  Cookbook Sundays @ Mom's Sunday Cafe

Grilled-Boneless Center Pork Loin Chops

Being in the culinary industry for over 30 years...there are two important cooking equipments I learned to rely on, and the first one, is a large cast iron skillet, and/or a heavy duty stainless steel skillet, and a cast iron grill pan. or a Calphalon grill pan. Those are my "lifesaving" most important equipments, which is a "must have."  Also, there are two other important ingredients which is a "must have" is a high quality Dijon mustard and/or a high quality Stone Ground Mustard. Also, I rely on a special jam, or "preserve" which I use for glazes on my grilled meat, and also for glazing my fresh berries, melting it down, and this is my most favorite, which is sometimes hard to find. "Pure Seedless Boysenberry Preserves"...now that I gave away my "must have" secrets, I would like to share my super easy recipe for my Grilled-Boneless Center Cut Pork Loin Chops, along with My Roasted Red Potatoes, and Caramelized Onions to pair with it....and of course my most favorite sweet and spicy glaze. Here's and interesting link Boneless Center Pork Loin Chops that will help you with the grilling these lovely super moist and tender pork chops, which is called "the other white meat"...so true...yes, indeed!

These lovely small red potatoes are so tasty, and stays firm when roasting them at a high 425 degrees temperature for about 45 minutes along with sliced sweet onions, and sprinkled with fresh rosemary. All you need is a good quality sea salt, and freshly ground pepper for the spices. Just make sure you add them first to a large bowl, and turn them with enough vegetable oil...not olive oil, because olive oil tends to burn. add them to a cast iron skillet, or aluminum lined baking dish, and that is all. You're ready to roast them and it makes a beautiful side dish, with any meats, or other vegetables, including a salad which I used! Yumm!...now how could you possibly resist this roasted goodness?

Here's the finish result...just a simple mixed salad, with your choice of toppings. I happened to have grape tomatoes, pitted Nicoise olive, and Feta cheese on hand...these are always my most beloved staples. Just a splash of extra virgin olive oil, and white balsamic vinegar, mixed with a teaspoon of Stone Ground Mustard, for the dressing!


Grilled-Boneless Center Pork Loin Chops
my own recipe

Marinade
2 to 4 pieces Boneless Center Pork Loin Chops
2 Tablespoon Dijon Mustard
1 Tablespoon White Balsamic Vinegar
Salt and pepper to taste
1 Tablespoon of vegetable oil
2 sprigs of fresh rosemary, stripped
(one for the potato, and one for the pork)

First step is to marinade the pork chops in the marinade, by combining the ingredients and spreading it on the chops, on a large plate, or platter. Cover, and leave it out on the counter, for no longer than 30 minutes, while you are heating up your indoor grill pan, or electric grill pan, or an outdoor grill. You could marinate it longer in the fridge, for up to 2 hours, but not necessary.
Place chops on the heated grill that has been seasoned with oil, or cooking spray, make sure you put the exhaust fan on. Grill for about 3 minutes, turn it a slightly to the right to get the "criss-cross" effect, and grill another 2 to 3 minutes. Flip over to the other side, and cover the grill pan with a large lid, lower the temperature on the stove, and proceed grilling the same amount of time. Total time should not be more than 10 minutes, or the meat will be tough.
This is not the kind of pork you should cook for a long time, or it will get tough. It is pure white meat, and NO fat!

For the glaze:
2 Tablespoon Stone Ground Mustard
2 Tablespoon seedless Boysenberry Preserves
(you can also use seedless raspberry or other seedless berry preserves)
1 Tablespoon dark Balsamic Vinegar
1 teaspoon Vegetable Oil

Mix all the ingredients in a small saucepan and bring it to a boil. Lower temperature, and cook until it reduces somewhat to a syrup. You can double the ingredients if you would like more glaze. Just drizzle around the plate at serving time, and drizzle some on top of the meat. Very festive, and delicious! Serves, 2 to 4.

One last note of Thanks to Sharon @Shosh's Yummy Foods for hosting this truly amazing giveaway with Progresso, and their fabulous Panko, which I already have been using, and love it...and the most Gorgeous Cookbook, ever, from Michael Chiarello. I love this chef, and all...seriously all his recipes. I don't mean to "toot my own horn" but this is my style of cooking which I have been doing all these years...that's my specialty, the homemade pastas, the grilling, the meats, sea foods, and vegetables and the simple, but elegant desserts. On the final note on his book. He has the most amazing black and white photographs, but as for the color photos, the lighting seems to be off, and most of the photos were taken inside, where they did not focus on the lighting, and they tend to have a darker image, not bringing out the true vibrant color of his famous dishes. The action photos are really superb, for that matter.

I have learned to pay more attention to the photos, every since we've been so involved with the Foodbuzz Community, and you can take some serious Tips, from Chef Dennis, @More Than A Mount Full, and just take a look at Gina's blog @ What's For Dinner Across State Lines who also took serious time to make her lighting better. You don't necessary have to run outside when the temperatures in your area have been in the teens, cloudy, or rainy...even here, in S. Florida I can't always capture the sunlight, but I do have a better new camera now, and focus on better lighting, and most important. "The Plating of my Food"...so that is my little trick and  secret, plus, honest reviews from Family members. They will surely tell you their honest opinions, so just listen, and learn!