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Old 10-10-2012, 01:15 AM   #11
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I just came up with something that makes a great Brunch piece or a nice appetizer, or just something for dinner when you're not feeling like a full meal. I wanted to share it and was going to start a thread, but I remembered this old cooking one of mine, so I figured I'd just bump this a post it here.



Take a package of smoked salmon, put it in a food processor along with some low fat cream cheese, some lemon juice, old bay seasoning and some grated parm/reggiano and give it a whiz.

Take two eggs, a little milk, salt and pepper, garlic powder and black truffle oil (optional, but amazing) and beat gently, like mixing them for scrambled eggs. Butter a muffin tin. Brush 3 wonton sheets with butter and line each cup with them, layering them so the pointy tips alternate and fill the cups.

Spoon in some of the salmon cream cheese mixture, about 3/4 full. Ladle scrambled eggs mixture on top, filling the cups. Tap on counter to seat egg mixture around salmon. Sprinkle on more cheese.

Butter another wonton sheet and press down on top of each cup to seal. Butter top and sprinkle wit sea salt and pepper. Bake in 350 degree oven for 15-20 minutes.

Brown top lightly with brle torch (or under the broiler for a bit) and serve.


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Old 10-10-2012, 01:31 AM   #12
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Looks delicious. I don't spend enough time looking through the cooking forum - your salmon boat recipe above looks like something I should try, we eat salmon a lot, but its usually just one or two variations. Salmon with ham sounds very Spanish, plus with the capers, mustard and citrus. Thanks!


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Old 10-10-2012, 01:53 AM   #13
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That looks incredible! By "scramble," you mean whisk together, right? Not actually cook scrambled eggs.
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Old 10-10-2012, 02:03 AM   #14
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That looks incredible! By "scramble," you mean whisk together, right? Not actually cook scrambled eggs.
Yes. Just mix them up. They cook inside the wonton shell. I corrected it in the recipe.
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Old 10-10-2012, 12:48 PM   #15
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I'm going to have to try the braised pork recipe. I love a good pork loin and I think the wife would enjoy that recipe. I've never cooked a pork loin that way before.
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Old 10-10-2012, 02:20 PM   #16
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This all looks so good. Thanks for posting them Revvy.
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Old 10-15-2012, 11:51 AM   #17
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Revvy these all look quite tasty, but I'm wondering if there is anything that can be substituted for the cream cheese & milk in the salmon cup recipe. I know, nothing can REALLY take the place of cream cheese, but for those of us with lactose intolerance, it's either go without, or pay the piper.
Regards, GF.
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Old 10-15-2012, 01:19 PM   #18
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Revvy these all look quite tasty, but I'm wondering if there is anything that can be substituted for the cream cheese & milk in the salmon cup recipe. I know, nothing can REALLY take the place of cream cheese, but for those of us with lactose intolerance, it's either go without, or pay the piper.
Regards, GF.
I don't know....I'm sure there's something out there, but since I don't have that issue, I don't keep up on things like that.

A lot of recipes of this sort call for Mayonaise as a binder, but I can't digest that stuff, so I use things like cream cheese.

They seem to make everything for lactose intolerant people these days, so I'd be surprised if there WASN'T an alternative.

I just found this on a google search, I don't know if it's true or not. http://www.cheftalk.com/t/31870/lact...d-cream-cheese They're saying that lactose is broken down in the sour cream making process, so perhaps sour cream would work?

There's also evidently a tofu based supstitute http://www.godairyfree.org/product-r...an-gluten-free for cream cheese.


But for that matter, wouldn't a creamy soft tofu work just as well?
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Old 10-16-2012, 11:57 AM   #19
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Thanks Revvy, you rock!
I'll give the tofu a try, maybe even with some mayo. I'll have to sort of experiment a bit, but thanks for the base recipe(s). I think the salmon boats will be on the to do list very soon.
Regards, GF.
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Old 10-16-2012, 01:15 PM   #20
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I gotta wonder, if penny pinching, if canned salmon works in a pinch...


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When I die, I don't need a fancy pine box;
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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