Friday, November 2, 2012

In Recognition of Dale Horvath: Salmon Croquettes with Braised Greens and Cheese Grits

Dale Horvath was enjoying his retirement and touring the country in his RV when the outbreak began and the government fell. He met Andrea and Amy before meeting up with the rest of the Atlanta Group.
His RV soon became a command post for the survivors. Dale never hesitated to give his opinion, especially when he felt the Group was taking a misstep.
His calm demeanor often helped to defuse the tension when the Group was facing a difficult decision. Dale had a particular fondness for Andrea and worried constantly about her. The influence of Shane Walsh on the Group (and on Andrea) was of great concern to him.
Dale shared Daryl's keen powers of observation and the two were in agreement about the mental state of the Group. Dale's greatest fear was not the Walkers, but the potential for the Group to lose its humanity.
His RV was also a source of comfort to the Survivors. Even his book collection provided a sense of normalcy to the Group. Dale Horvath admired the writer William Faulkner and liked to quote him ("I give you a mausoleum of all hope and desire. I give it to you, not that you may remember time but that you may forget it for a moment now and then."). Before her death, Amy teased him about it.
In recognition of Dale Horvath, the WDSCB presents; Salmon Croquettes with Braised Greens and Cheese Grits. These Croquettes were a favorite of Missouri native, William Faulkner. The author of this blog's own grandmother was also a Missouri native and she too, enjoyed Salmon Croquettes. Simple and subtly flavored, these salmon cakes will hit the spot when you want a quick meal. Though they utilize humble ingredients, they have a certain elegance.

Salmon Croquettes

1-16 ounce can Pink Salmon
2 eggs
1 tsp. Lemon Pepper
Dash of Garlic Salt
2 Tbsp. Minced Onion (Dried)
1 Tbsp. Pickle Relish
10-12 Saltine Crackers, crushed

1 Tbsp. Flour
Vegetable Oil

Combine all ingredients except flour and vegetable oil. Shape into six cakes. Let sit for 10 minutes. Sprinkle lightly with flour.

Heat oil in a cast iron skillet over medium heat, or medium coals. Add three salmon cakes. cook for 4 minutes on each side, until golden brown.

Serve with Cheese Grits and Greens.

Cheese Grits

1 cup Grits
3 cups Chicken Broth or Stock
1 cup soy or almond milk
1 tsp butter sprinkles
1/4 cup Parmesan Cheese
Kosher Salt and Black Pepper

In a large saucepan over medium heat or medium coals, heat the broth and milk. Gradually, add the grits, whisking carefully. Add salt, pepper and butter sprinkles. Cook and stir constantly until soft and creamy, approximately 8 minutes.

Stir in Parmesan cheese and stir well for another 4 minutes or until melted and creamy. Taste and adjust seasonings if needed.

Braised Greens

2 bunches greens (Collard or Mustard)
3 Tbsp Olive Oil
1 Tbsp Bacon Salt
1 medium onion, peeled and chopped
Crushed Red Pepper

In a skillet over medium heat (or medium coals), warm the olive oil. Cook onion in oil until softened, about 3-5 minutes,

Add as many greens as will fit in the pan. Season with Bacon Salt and Crushed Red Pepper. Cook, stirring frequently and adding more greens to pan as they wilt. Cook until tender, about 10 minutes. 

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