Monday, March 1, 2010

Making Meals Monday

Before I start our meals for this week - if you missed my update on Finley - it is the post below.

This week - I am making three things. One thing I am making is just plain shrimp. We are going to eat it with the shrimp sauce that I have made in a previous week. We decided to a different recipe this time, though. Here is this recipe. That last one was awesome, but my lovely cousin, Kirsten, bought me garlic juice, so I wanted to try it out. Here is the shrimp sauce recipe.

Shrimp Sauce

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 Tablespoon garlic juice
3 to 4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.


Maple Salmon


  • 1/4 cup maple syrup

  • 2 tablespoons soy sauce

  • 1 clove garlic, minced

  • 1/4 teaspoon garlic salt

  • 1/8 teaspoon ground black pepper

  • 1 pound salmon


  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.


Sweet and Sour Pork Patties


  • 1 1/2 pounds ground pork

  • 1/2 cup soft bread crumbs

  • 1 teaspoon red pepper flakes

  • 1 teaspoon seasoning salt

  • 1 egg

  • 1 tablespoon milk

  • 2 tablespoons chopped fresh parsley

  • 1/2 cup finely chopped onion

  • 1 (10 ounce) jar sweet and sour sauce


  1. Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.

  2. Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.

See you tomorrow for our regular post!

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