(This recipe is an extension of the previous post but can also be made fresh. Enjoy!)
Hey Foodie Friends,
I’m so behind in what I want to post and share… life is abundant and full, right?

I wanna share my recipe for the “Americana Jambalaya” I served last Wednesday at Douglas Corner but I’d already promised to tell you what to do with your leftover shrimp, corn & black bean salad from my last post…

Fish Cakes with Poached Eggs and Avocado Sauce.

And it’s really so easy … I took the leftovers (shrimp, corn & black beans, obviously – already spiced with cumin, oregano, chile powder, cilantro, red onion & lime). Put them in the Cuisinart and pureed. To that, I added some salmon (already cooked, but canned salmon will work, or crab meat)… add:

bread crumbs and crackers, amount to be determined by how much you have leftover, yeah?
a couple of eggs (amount to be determined, as above)
chopped jalapeno or pepper of your choice
a TBSP or so of spicy mustard
a little grated mozzerella or queso fresco, like a sixth of the total amount
few drops of hot sauce, to taste…

Patty up your fish cakes and refrigerate for at least 30 minutes.

Meanwhile, begin boiling water in a mid to large stock pot, 4 inches deep.

Then make the sauce: Put the meat of an avocado in the food processor with a large clove of garlic, rough chopped & 1/3 cup of basil leaves. With the processor running, add 1/4 cup of balsamic vinegar and 1/3 cup extra virgin olive oil, salt & pepper to taste.

Fry the fish cakes in a little olive oil and butter combo and transfer to plates or keep warm in the oven (though they’re great room temp).

To the boiling water, add 2 TBSP white vinegar and when it’s gently rolling, add the number of eggs you want. I think 2 per person… and they should be cold going in… the temperature and the vinegar both help to keep the whites intact. Set your timer for 3 minutes, unless you want your yolks hard…

When time’s up, carefully remove the eggs with a slotted spoon, to a paper towel, then assemble your meal — bed of greens if you like, then fish cakes, poached eggs, a drizzle of avocado dressing ( you could toss the dressing on greens before and then drizzle over as well… or do one of those beautiful decorative arty things around the plate’s edge!)

Eat!

Love,
Suzi

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Kitchen by Suzi