Mid East Salmon Cakes
1 Pound Salmon Fillets, Divided
¾ Cup Soft White Bread Crumbs
1 Egg White
¼ Cup Chopped Green Onion
2 Tablespoons Chopped Roasted Red Bell Pepper
1 Tablespoon Chopped Italian Parsley
2 Teaspoons Baharat (Middle Eastern Spice Mix), Divided
¼ Teaspoon Kosher Salt
¼ Cup Mayonnaise
1 Clove Garlic, Minced
1 Teaspoon Lemon Juice
1 Teaspoon Lemon Zest
Cracked Black Pepper To Taste
Step 1 Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
Step 2 Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
Step 3 Preheat broiler. Arrange patties on a foil-lined baking sheet.
Step 4 Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
Step 5 For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
Step 6 Garnish salmon cakes with black pepper and serve with aioli, lavosh, geek salad and beverage.
No Bake Key Lime Torte
2 Cups Graham Cracker Cookie Crumbs
2 Tablespoons White Sugar
5 Tablespoons Melted Butter
1 (.25 Ounce) Envelope Unflavored Gelatin
⅔ Cup Lime Juice
2 ½ Cups Heavy Cream, Divided
9 Ounces White Chocolate Chips,
3 (8 Ounce) Packages Cream Cheese, Softened
1 Cup White Sugar
2 Tablespoons Grated Lime Zest
Step 1 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch spring-form pan.
Step 2 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
Step 3 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.