Message From the Desk of a Serial Killer

I am blog disabled...for real...first, I sent my camera to New York with my husband and son to document their fun trip to Cooperstown. Second, in the meantime, I have "murderized"--- brought yet another laptop to it's knees. I have decided, that I hate laptops....at least until I can afford an Apple. So, all of the great pictures I have stockpiled, are unattainable at the time, and who wants recipes without pictures? Give me a couple of days and I will have worked myself out of this conundrum.
But all is not lost, because I will be re posting a few of my favorites from the past. For those of you that have been faithful followers since the beginning (mom) I apologize. But fort the rest of you, please enjoy this blast from the past!

What do you do with leftover salmon? Well, I like to make salmon burgers. This is definitely one of my family's favorite dishes. In this recipe I serve it over fresh Foccacia with a BBQ aioli, but often times I will bypass the bread and serve it solo with a yummy sauce instead. Because you are using already cooked salmon, this makes this an absolutely time saving dish. The recipe for the yummy corn wheels is posted under Center Stage Side Dish and is definitely something you should try before corn goes out of season int the next few weeks. I would love to hear from those of you who try it out.


SALMON BURGERS
12 oz salmon, cooked
½ cup chili sauce
¼ cup onion, diced
¼ cup red pepper, diced
2 eggs
¼ cup panko bread crumbs
1 lemon, zest and juice
salt and pepper
2 garlic cloves

Combine all of the ingredients together, meatloaf style. Make sure to blend everything together well. Form into patties. Spray the patties with cooking spray and then place on a hot grill. Cook until hot throughout.

HERB FOCCACIA

2 1/2 teaspoons active dry yeast
2 cups warm water
5 cups all-purpose or bread flour
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt

In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Add garlic, oregano, rosemary and parsley, and beat until dough forms.
Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour.
Preheat oven to 400°F. Lightly grease two baking sheets.
After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Sprinkle with salt. Bake about 20 minutes or until golden. Serve warm.

Thanks to Joni Marshall and Yvette Jones for the great pictures.