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Amaretti

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Spicy Tuna Fish Cakes

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These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
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Oven "Fried" Catfish

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This is a stock photo (so handy working in advertising!), but it is close enough to showing the succulence of Oven Fried Catfish. Rose, living in L.A. since last January, called and wistfully said, "I know what I want for Christmas." I waited expectantly and was surprised when she said, "Catfish." "Oh, I mean what I want for meals when I come home." she said. "Catfish fried in the oven." "Mmmm, sounds good. Potato salad or mashed potatoes with that?" "Ooooo." Her voice got more excited. "Potato salad! And maybe, well, is cabbage a cold weather vegetable?" "Why do you think the Germans and Russians have so many cabbage dishes?" I asked. "Cold weather is what cabbage is all about." "Then coleslaw too! And potato rolls ?" "I have extra in the freezer from Thanksgiving that I'm saving until you come home. So we're on our way!" Sounds good, doesn't
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