Salmon & Rotini Alfredo Casserole and more.

Seems like I've been on a comfort food kick lately.  Here's one that I created based on bits and ideas from other recipes. 

Salmon Rotini Alfredo

We've been enjoying the wild-caught sockeye salmon that Costco has featured the couple months.  But that season is over.  Here's what I did with the last pound we had. Great taste, and feeds about 6 people.

1 lb fresh Salmon fillets

2 Lemons

8 oz dry Rotini pasta (half a box)

1 jar (15 oz) Alfredo Sauce (I like the Newman's Owntm version with garlic)

1 16 oz bag frozen Gumbo Vegetable medley (or other frozen mixed veg that you may like)

3/4 cup frozen Peas

1/2 cup diced white Onion

1 stick Celery

1-1/2 Tbsp Dill

1 tsp White Pepper

4 oz shredded mixed cheese

1/2 cup Panko bread crumbs

1/4 cup Parmesan cheese (the stuff in the round can)

Slice the lemons into 1/4" thick rounds and place in a large skillet as a bed for the salmon fillets to cook on. Place the end-cuts of lemon in the pan as well, along with a 1/4" of water. Cover, bring to boil and simmer the water to poach the fish about 15 minutes or until just flaky done. Remove fish to a plate and place in the refrigerator to cool. When the fish is cool, remove the skin and break the meat into flakes.

Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain and reserve. In a skillet, saute the onion and celery and reserve.

In a small bowl, mix together the Panko and Parmesan.

In a large bowl combine the vegetables, salmon, Alfredo sauce and spices, folding the mixture to combine after each addition. Spoon mixture into an 8x11 baking dish, top with shredded cheese, then top that with the Panko/Parmesan mixture.

Bake at 400F for 30-45 minutes until the top is brown and crusty:

Let is rest 10-15 minutes before serving.  I served it with a side of peas since Lady Sally believes that casseroles, meat and veg pies and the like need a side dish.  This made a great lunch with Mum yesterday, with leftovers for dinner in the week.

Chilindron de Chivo

I just know some of you are gonna cringe at this dish.  But if you get a chance, please try it.  You'll love it.  Chilindron, in  Spanish, is a seasoning, or technique of cooking with tomatoes and peppers.  NOT spicy peppers, mind you, ordinary bells and paprika.  Chivo is the Spanish word for kid goat.  Yes, dear midwestern readers -- goat.  Nice tender young goat, not stinky old goat.

Now, I have to tell you, I have not made this dish.  I had it for the first time the other day at a local Cuban place called Cafe San Luis.  They serve it as the Friday Special, with two sides.  

The Chilindron de Chivo that I was served was almost like Osso Bucco -- a shoulder joint and a knee joint braised low and slow until the meat is practically falling off the bone.  The Goat was wonderful -- sweeter than pork or beef, not very fatty, and the flavor of the chilindron was reminiscent of a mild barbecue sauce.  Goat, like venison, benefits from having most of the fat cut away before cooking, otherwise the dish can be very strong.

The dish also reminds me somewhat of Bajan Pepperpot Beef, without the cinnamon and allspice.  A good things to do with parts of an animal that would be discarded by the wealthy and cherished by the not-so-wealthy.

I didn't have my camera with me, and my stupid-phone can barely take a picture.  But this image I found on the Internet looks very similar to what I was served.

Here's a recipe for Chilindron de Carne -- substitute any meat you choose.  The ingredients sound like what I had, but I haven't tested the recipe yet.  Try it -- I'm going to!

To marinate the meat:
2 1/2 lbs. lamb/pork/beef shank
1 tsp Kosher Salt
1/2 tsp Black Pepper (fresh ground, of course)
Juice of 2 Limes, or 2-4 Tbsp White Vinegar

Double or triple the amounts of marinade if using large-jointed meats.

Ingredients for the rest:
1/4 cup Extra-virgin Olive Oil, for browning
6 slices Bacon, cooked and chopped
1 whole Onion, diced
4-6 cloves Garlic, peeled and minced fine
2 cups Tomato Puree or sauce
1 tsp. ground Cumin
1 Tbsp Paprika
1/2 tsp. dry Oregano
2 Bay leaves
1 tsp. Salt
1 cup Water

Marinate the meat for 2+ hours

Heat olive oil on medium-high heat in a deep pan, or Dutch oven, brown the meat on all sides -- about 3 minutes per side. Work in batches if needed. Reserve the meat.

In same pan reduce heat to medium and sauté the bacon.  Chop and return to the pan.  Add the onion, garlic, and bell pepper and sauté 5-6 minutes until caramelized.

Add the meat back. Reduce heat, cover and simmer for 2-3 hours. Check every 1/2 hour and add water if it reduces too much. You don't want a watery stew, but you don't want a thick paste either.

Buckingham Farms 

If you get down to my part of Florida, be sure to check out this great local Fresh Farm, Farm Store and restaurant.   They're a hydroponic operation with both raised beds and stacked grow pots.  Call ahead for vegetable availability.

The well appointed store also sells their own eggs, local honey and other products.  The restaurant serves breakfast and lunch, and a variety of wonderful pastries and desserts.  If the 1/2 pound bison burger ($12) with all all the fixings that we saw being delivered to a table is any marker, this is a great place to eat!  They also have an open-air Rustic Barn which can be the venue for special events like weddings, rehearsal dinners, etc. 

12931 Orange River Blvd

Fort Myers, FL

239-206-2303

www.buckinghamfarmsonline.com