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Live at Daybreak: Potawatomi chef honored

CREATED Sep 28, 2013

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The Executive Chef at Potawatomi Bingo Casino was recently honored by the Wisconsin Restaurant Association with its "Salute to Excellence Award".  Peter was on Live at Daybreak to prepare something yummy that you can make at home!

Smoked Asian Fish Cakes

Yield: 12 – 14 cakes

1 teaspoon Extra Virgin Olive Oil (EVOO)
½ cup Onion, diced small
½ cup Red pepper, diced small
½ cup Mayonnaise
1 teaspoon Dijon mustard
1 each Egg
¼ bunch Parsley, minced
½ teaspoon Old Bay seasoning
1 pound Smoked boneless silver fin (may substitute with crab meat or other smoked fish)
¾ cup Panko bread crumbs
To taste Salt and pepper

1. Sauté onion and red pepper in EVOO until softened. Place in a mixing bowl.
2. Add mayonnaise, mustard, egg, parsley, season with old bay seasoning, salt and pepper. Mix together.
3. Gently fold in the fish and panko bread crumbs. Be very careful to not shred the flesh of the meat.
4. Adjust seasoning to taste.
5. Shape and chill for 30 minutes.
6. Pan fry and serve with tartar sauce or aioli.

Chili Aioli Sauce
Aioli is similar to mayonnaise, but it’s made with olive oil instead of ordinary vegetable oil. A healthy measure of garlic gives this aioli recipe its punch. It also makes a delicious sandwich spread or dip, and it can also be served atop grilled meat.

4 cloves Garlic, minced
1 teaspoon Kosher salt, or to taste
2 each Egg yolks (for safety reasons, use pasteurized eggs)
1 cup Extra Virgin Olive Oil
1 tablespoon Sri Racha Sauce
¼ cup Lemon juice

1. In a small glass bowl, mash the garlic and the salt together until they form a paste.
2. Add the egg yolks and whisk vigorously until the mixture is smooth. You can use an electric hand mixer, stand mixer or even a blender for this.
3. With the mixer or blender going full speed, add the EVOO very slowly. Once the emulsion starts to form, add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your emulsion.
4. When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets too thick.
5. Finish the aioli with the remaining lemon juice and Sri Racha Sauce. These ingredients will add a bit of tang and will help achieve the right consistency.
6. Store unused aioli in the refrigerator. It should keep for a day or two.

Did You Know?
Asian carp is an omnivore which eats plankton and mussels; they aren’t bottom-feeders, as many believe. In Louisiana, the fish is sold as “silver fin” in restaurants and grocery stores, after fish and wildlife officials launched a campaign to rename Asian carp for marketing and packaging purposes. The pearly white flesh - complicated by a series of bones - is described as tasting like a cross between scallops and crabmeat by chefs.

At Potawatomi Bingo Casino we feature a version of this dish in Ru Yi, our Asian Restaurant.