Serves: 6

This carribean and Latin American chicken skillet is bursting with flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.

• Ingredients

1/2 cup Mayonnaise
2 Tbsp. annatto paste
1 broiler-fryer chicken (3 lb.), cut up, skin removed
1 cup long-grain white rice, uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro

• preparation

Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

Top with olives and cilantro.

Serves: 4

• Ingredients

1 cup mayonnaise sauce
1 teaspoon garlic, crushed
2 ounces anchovy fillets
1 tablespoon parsley, chopped
1 tablespoon tomato paste

• preparation

Finely chop the anchovy fillets.
Combine in a bowl with remaining ingredients and mix well.
Serve with cold or deep fried fish or seafood.
Use as a dipping sauce or as an accompaniment with fresh or cooked seafood.

Serves: 6

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers typically served with french fries, meats and poultry.

• Ingredients

1 cup mayonnaise sauce
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce

• preparation

Combine all ingredients. Mix well.
This sauce goes well with all meats and poultry.

Serves: 2

• Ingredients

2 cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon dijon mustard
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs

For sauce:
1/3 cup mayonnaise
1 teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for frying
For garnish, sprigs of fresh cilantro

• preparation

Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.

Serves: 4

• Ingredients

FOR SHRIMP:

1 lb. medium raw shrimp, peeled and deveined
1 tsp. garlic powder
1 tbsp. sriracha
1 tbsp lemon juice
Kosher salt
Freshly ground black pepper

2 c. panko bread crumbs
2 large eggs
1 c. all-purpose flour
Freshly chopped cilantro, for garnish

FOR BANG BANG SAUCE:

4 tbsp. mayonnaise or Greek yogurt
4 tbsp. sweet chili sauce
2 tbsp. sriracha
Juice of 2 limes
2 tsp. honey
Kosher salt
oil for frying

• preparation

1. In a medium bowl, mix together the shrimp, garlic powder, sriracha, lemon juice, Kosher salt and Freshly ground black pepper.
2.
In another shallow bowl, whisk eggs.
Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko, and transfer to a tray.
Continue until all shrimp are coated.
3.
Heat oil in a deep fryer to 350F. Fry shrimp for 2 to 3 minutes until golden.
• MAKE BANG BANG SAUCE

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt.

Serve the Bang Bang Sauce with shrimp and garnish with cilantro before serving.

Serves: 4

• Ingredients

2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon.

• preparation

Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Serves: 4

Children will enjoy these fish fingers.

• Ingredients

4 white fish fillets, cod, halibut,tilapia, perch or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs or panko
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning

garnis: lemon wedgews

• preparation

Preheat oven to 450 degress F.
cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl.Add mayonnaise; toss to coat.
In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested.

Serves: 3

• Ingredients

6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt

• preparation

Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Serves: 6

• Ingredients

1 pound cauliflower
4 radishes
For dressing:
1 tablespoon wine vinegar
1/2 cup mayonnaise
2 teaspoons paprika
1 tablespoon ketchup
salt and pepper to taste

• preparation

Cut small flowerets from the cauliflower. Cook in salted boiling water until al dente. Cool under cold water. Drain.
Make the dressing by mixing the vinegar, mayonnaise, paprika, ketchup, salt and pepper. Blend the dressing into cauliflower. Refrigerate.
Before serving,slice or grate radishes over the cauliflower.

Serves: 14

• Ingredients

2 cups mayonnaise sauce
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream

• preparation

Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.

Serves: 4

• Ingredients

3 cooked chicken legs
3 ounces celery
2 hard boiled eggs
20 small cooked shrimp
1 tablespoon mayonnaise
1 teaspoon sour cream
1 small diced shallot
1 teaspoon wine
2 teaspoons ketchup
1 1/2 teaspoons lemon juice
1 teaspoon A1 sauce
1 teaspoon dill
4 leaves radicchio

• preparation

Cut chicken meat into julienne. Cut celery into small pieces.
Slice eggs and combine all in a bowl. Add the shrimp.
Combine mayonnaise, sour cream, shallots. white wine, ketchup, lemon juice, A1 sauce, and dill to make a dressing.
Toss the salad. Arrange on radicchio leaves.

Serves: 8

• Ingredients

1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter

• preparation

Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.

Serves: 4

• Ingredients

12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce

• preparation

Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

• Ingredients

1 1/2 cup mayonnaise sauce
1/2 cup chili sauce
1 tablespoon ketchup
1 teaspoon Worcestershire
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon paprika

• preparation

Blend all ingredients until smooth. Serve with cold seafood.

Serves: 5

To desalt the cod, soak for 24 hours, changing water twice

• Ingredients

1 pound salt cod, desalted
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .

• preparation

Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.

Serves: 4

• Ingredients

2 cups cooked chicken breasts, cubed
2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya

• preparation

Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.

Serves: 8

Salmon mousse can also be used as a filling in various garnishes for seafood dishes or in barquettes, tomatoes, cucumbers, artichoke bottoms, or mushroom caps.

• Ingredients

1 1/2 tablespoon unflavored gelatin
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream

• preparation

Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk melted gelatin in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.

PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.

Serves: 4

• Ingredients

6 ounces jumbo lump crab, picked over to remove cartilage and bones
1/2 cup avocado, diced
1/2 cup cucumber, diced
1/2 cup tomato concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
4 ounces mayonnaise
3 ounces stiffly beaten whipped cream
salt and pepper, to taste
4 tablespoons gazpacho coulis, (see recipe below )
4 sprigs chervil or leaves of basil, for garnish

• preparation

In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together.
In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.

Gazpacho Coulis:

1 tomato, peeled and seeded
1 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
extra-virgin olive oil
salt

In a food processor, liquefy the tomato, tomato paste and cucumber.
Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

Serves: 6

• Ingredients

1 1/2 cups tiny shell pasta
4 quarts steamed mussels
10 ounces frozen tiny peas, thawed
1/2 cup chopped parsley

For the curried French dressing:

2 teaspoons olive oil
2 teaspoons wine vinegar
1 teaspoon minced green onions
1/2 teaspoon curry powder
1/2 teaspoon salt

For the curried mayonnaise dressing:

1/3 cup mayonnaise
2 teaspoons curry powder
1/2 teaspoon salt

• preparation

Cook the pasta until al dente. Drain, rinse with cold water and drain again. Toss with 2 tablespoons of the curried French dressing. Clean and cook the mussels.
Cool and discard the shells and any black rims.
In a salad bowl toss with 1/4 cup of the Curried French dressing. Pour boiling water over the peas and drain.
In the salad bowl combine the pasta with the peas and mussels and remaining French dressing.
Mix the Curried Mayonnaise dressing ingredients and carefully fold into the salad ingredients.
Chill at least 2 hours and sprinkle with the chopped parsley before serving.

Serves: 4

Fish and chips get a new look with baked salmon on a crispy waffle made from frozen french fries. The accompanying tartar sauce is lightened with sour cream and punched up with tart cornichons. The waffles are also delicious made with 1 cup (250 mL) coarsely grated Swiss or cheddar instead of egg— they’ll take a few minutes less to cook.
The original recipe comes from LCBO Food and drink

• Ingredients

TARTAR SAUCE
1 tbsp + 1 tsp (15 + 5 mL) minced shallot
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely chopped cornichons
1 tbsp (15 mL) capers, rinsed, finely chopped
1 tbsp (15 mL) finely chopped dill or parsley
Salt and freshly ground pepper to taste

FISH AND WAFFLES
4 skinless fillets salmon, about 6 oz (170 g) each
Salt to taste
Olive oil for brushing
Freshly ground pepper to taste
5 1/3 cups (1.33 L) packed thawed frozen shoestring potato fries, about 500 g, cut into 1- to 2-inch (2.5- to 5-cm) lengths
1 large egg, lightly beaten
Pea shoots for serving

• preparation

1. For the tartar sauce, place shallots and lemon juice in a medium mixing bowl. Let stand 15 minutes. Stir in rest of ingredients. Transfer to an airtight container. Refrigerate up to 5 days.

2. Preheat oven to 350°F (177°C). Preheat four-slice waffle maker on high.

3. Place salmon on a parchment-lined baking sheet. Season with salt and let stand for 10 minutes. Lightly brush with oil and season with pepper.

4. Bake on middle rack until slightly underdone— depending on the thickness, anywhere from 10 to 13 minutes. (To check for doneness, insert tip of a paring knife into thickest part and hold for 3 seconds. If knife tip comes out warm, the salmon is ready. If it’s still cool or barely warm, return to oven.)

5. While salmon is baking, mix fries and egg in large mixing bowl until fries are well coated. Divide among waffle moulds, close and cook until nicely browned and crispy, 9 to 12 minutes. Season with salt.

6. To serve, carefully transfer waffles to four dinner plates. Top with a handful of pea shoots then salmon. Dollop each piece of salmon with a generous amount of tartar sauce. Serve immediately with more tartar sauce on the side.

Serves: 4

The cooked salmon cakes can be frozen for up to 3 months. Before serving, defrost in the refrigerator before reheating.

• Ingredients

FOR THE SALMON CAKES
¼ cup mayonnaise
1 tablespoon fresh lemon juice, from 1 lemon
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces
1¼ cups panko bread crumbs, divided
¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
⅓ cup finely diced celery, from 2 stalks
1/2 cup finely diced sweete red pepper
2 tablespoons finely chopped fresh dill
½ cup vegetable oil
tartar sauce and/or lemon wedges, for serving

• preparation

1. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, red pepper, and the dill. Gently mix to combine.
2. Place the remaining 1 cup of panko in a shallow dish. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. Refrigerate the salmon cakes for a few hours until ready to cook
3. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.

Serves: 4

Fried Finnish vendace or “muikku” in Finnish is a freshwater whitefish, the equivalent of Finland’s own ‘fish and chips’ as the dish features a local fish that is found in Finland, served with mashed potatoes.

• Ingredients

2 cups of plain flour
1 cup of rye flour
2 lbs small vendaces (dried and gutted)
White pepper
Salt
Butter
1 tbsp of cooking oil or olive oil
Mayonnaise or yogurt sauce

• preparation

Season the plain and rye flour with salt and pepper in a large bowl.
Coat the vendace in the flour mixture.
Fry the fish in a pan in the butter-oil mixture over medium heat until brown on both sides.
It takes about 3-4 minutes to fry the fish on each side. Proceed to add some additional butter and oil when to cook more fish. The dish is best served with fried potatoes (or mashed potatoes) and a sauce.

Serves: 10

• Ingredients

1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

4 cups cubed cooked potatoes
2 hard boiled eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped sweet gherkins pickles

• preparation

Combine first 5 ingredients until well blended. Chop eggs with a potato masher.
Add to potatoes, onion, celery and pickles. Gently fold in mayonnaise mixture.

• Ingredients

3 ounces blanched spinach
2 ounces blanched parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 tablespoon chopped dill
1 tablespoon chopped chives
1 teaspoon chopped shallot
2 tablespoon white wine
1 quart mayonnaise
1 clove minced garlic
1 tablespoon lemon juice

• preparation

Puree spinach and herbs with 3 tablespoons of mayonnaise. Reduce wine and shallots until liquid is evaporated. Combine all ingredients with mayonnaise. Season to taste with salt and pepper.

Serves: 6

• Ingredients

1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper

• preparation

In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Serves: 24

• Ingredients

3 cups mayonnaise
3 ounces chili sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces chopped tomatoes, peeled and seede
1 teaspoon diced shallot
2 tablespoon chopped herbs

• preparation

Blanch the shallots and herbs, (parsley, tarragon).
Combine mayonnaise and chili sauce. Season with lemon juice, Worcestershire sauce, and salt and pepper.
Fold in tomato, shallots and herbs.
Good with seafood, fish, eggs, and meat.

Serves: 2

It’s hard not to love a latke. The golden-brown potato fritters, which are a hallmark of Hanukkah celebrations and a ubiquitous menu item at Jewish delicatessens, tick all the comfort-food boxes: crunchy, starchy, salty and delicious.

• Ingredients

Latkes
2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying

AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper

6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato

• preparation

Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.


1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.

2. Preheat oven to 250°­F (121­°C).

3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.

4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.

Serves: 4

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.

• Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons (30ml) mayonnaise
1 tablespoon (30ml) sour cream
2 tablespoons (30ml) fresh lime juice
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

Chili powder or hot chili flakes, to taste

• preparation

In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Serves: 6

• Ingredients

for the smoked salmon mousse:
1 cup aspic jelly prepared with instant jelly powder
8 slices black winter truffle
5 ounces smoked salmon
1 tablespoon mayonnaise
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup heavy whipped cream
4 ounces salmon caviar

• preparation

Line a decorative mold with aspic jelly and decorate with truffle circles.
Cut the smoked salmon into pieces and puree in a food processor with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to melt gelatin and add to mixture while machine is working.
Fold in whipped cream.
Adjust seasoning, and pour into a mold. Mold should be half filled with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of salmon mousse and caviar and chill until set.
PRESENTATION
Dip the mold in warm water. Invert onto a cold round serving tray. Decorate with chopped aspic jelly. Serve cold.

Serves: 6

• Ingredients

2 pounds cooked mussels on half shell
5 ounces mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped chives

• preparation

Arrange the cooked mussels on a serving dish. Refrigerate. Combine mayonnaise, mustard, lemon juice and chives.
Pour sauce over the mussels. Serve cold

Serves: 4

• Ingredients

2 whole chicken breasts, on the bone, with the skin
salt and freshly ground pepper to taste
1 tablespoon olive oil

1 cup mayonnaise
1 cup fresh basil, finely chopped
2 garlic cloves, finely chopped
2 tablespoons pine nuts
4 large celery ribs, peeled and coarsely chopped
2/3 cup Parmesan cheese, freshly grated
1 bunch of watercress, large stems removed

• preparation

Preheat oven to 375 degrees. Season the chicken with salt and pepper. Place in a skillet with oil and roast until juices run clear, about 35 minutes. Let cool. Discard the chicken skin and remove the meat from the bones. Cut the chicken into small strips and transfer to a large bowl.
Puree the mayonnaise, basil, garlic and pine nuts. Add to the chicken with celery and cheese and toss well.
Season with salt and pepper and serve with watercress or arugula.

Serves: 6

• Ingredients

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

• preparation

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Serves: 4

• Ingredients

1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breasts halves
salt and pepper to taste
1/4 cup dry white wine
3 scallions, thinly sliced
1 celery rib, cut into 1/4-inch dice
1/2 red pepper, cut into 1/4-inch dice
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon olive oil
1 garlic clove, minced
1 teaspoon rosemary, finely chopped
1/4 teaspoon Tabasco

• preparation

Heat 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook until browned. Add the wine.
Cover and simmer until the chicken is cooked through. Drain and let cool.
Cut the chicken into 1/2-inch cubes and transfer to large bowl. Stir in the scallions, celery and red pepper.
Combine mayonnaise, lemon juice, remaining 1 teaspoon oil, the garlic, rosemary and Tabasco. Combine dressing and chicken mixture and toss to coat.
Season with salt and pepper. Cover and refrigerate 15 minutes to 4 hours.
This salad may be served as a sandwich on thickly sliced white bread.

Serves: 6

• Ingredients

See Salmon Burgers recipe
Cole slaw:
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin

• preparation

Make cole slaw:
In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard.
Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.
Cole slaw may be made 4 hours ahead and chilled, covered.

Serves: 4

• Ingredients

2 small cloves garlic
salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper

5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
2 oz. (4 Tbs.) unsalted butter

• preparation

Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.

Serve with Spinach Salad.

Serves: 4

The salmon is smoked, which adds an interesting layer of flavor to a basic crab cake. Wasabi makes the sauce spicy.

• Ingredients

1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 slices smoked salmon, 1/4 inch thick
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce (recipe below)
Garnish: fresh cilantro sprigs

• preparation

Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.


Spicy Avocado Tartar Sauce

1 tablespoon wasabi powder
1 tablespoon water
1/2 cup mayonnaise
1 ripe avocado
1 1/2 tablespoons dill pickle relish
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Preparation

Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.

Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

Serves: 8

• Ingredients

1 pound shrimp
2 ounces butter
1 pound crab meat
1 pound scallops
2 ounces butter
2 cups cream sauce or velouté sauce
1/2 cup mayonnaise
1 cup sour cream
2 teaspoon Worcestershire
2 cups potatoes, cubed
2 cups carrots, diced
1/2 cup breadcrumbs
1 tablespoon butter

• preparation

Sauté shrimp in butter. Season with salt and pepper. Repeat same process with scallops. Combine all seafood.
Strain the juices out, and combine with the velouté sauce. Simmer seafood in sauce for a while. Season to taste. Add the cooked potatoes, and carrots. Mix in the mayonnaise, sour cream, and Worcestershire. Spoon in casserole dish. Sprinkle breacrumbs over top. Drizzle with butter.
Bake at 350 F. for about 25 minutes or until bubbly.

Serves: 6

• Ingredients

8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream

• preparation

Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Serves: 4

• Ingredients

1/4 cup unsalted pumpkin seeds
2 medium poblano chilies
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup dry white wine
3 ounces jicama, peeled and cut into 1-by-1/4-inch matchsticks
1 jalapeño or serrano chile, seeded and finely chopped
3 tablespoons fresh coriander, coarsely chopped
1/4 cup mayonnaise
1/4 cup sour cream

• preparation

Preheat oven to 350 degrees.
Toast the pumpkin seeds on a baking sheet until golden brown.
Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.

Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.

Serves: 6

• Ingredients

1 10-oz package frozen spinach,thawed
3/4 cup dry cottage cheese
1/2 cup crushed cornflakes
1/2 cup grated parmesan
1/4 cup mayonnaise
2 eggs, beaten
salt and pepper to taste
2 teaspoon oil
1/2 cup grated Swiss cheese

• preparation

In medium bowl, combine all ingredients except oil and cheese; mix well. Shape into 6 patties about 1/3 cup each.
In large skillet, heat oil; brown patties about 5 minutes on each side.
Top with Swiss cheese. Serve immediately.

Serves: 6

• Ingredients

6 medium ripe tomatoes
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges

• preparation

Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.

Serves: 4

• Ingredients

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise

• preparation

Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.

Serves: 1

A thick slab of tofu is pan-fried, basted in salty-sweet teriyaki sauce and served on a toasted bun with cured cukes and spicy mayo. It’s a gloriously messy veggie burger, perfect for people who eschew faux meat. Available at most Asian supermarkets, superior Kikkoman Takumi Original Teriyaki Sauce is worth seeking out.

• Ingredients

2-inch (5-cm) piece English cucumber, cut into thin rounds
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split

• preparation

1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.

2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.

3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.

4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.

Serves: 6

• Ingredients

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

• preparation

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut sandwiches in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.

Serves: 6

May be used to make sandwiches or serve with salad.
Can be made 1 day ahead. Refrigerate.

• Ingredients

2 6-ounce packages albacore tuna packed in water, drained
1/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon

• preparation

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper.

Serves: 4

Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise, lemon juice or vinegar and seasonings.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some Dijon mustard with the mayonnaise in the dressing.

• Ingredients

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped green onion
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

• preparation

In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.

Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.