LIVE Cook Along | Salmon Patties

arwan I think we're lying, it's not Memorex anymore. I hope you can hear me. If you can give us the okay or let us know because we're trying to adjust the volume and the lighting, so we just need to. a little help to make sure it's okay, we're in the kitchen today because we have no sign of where the car is, so bear with us, we'll get things going, have a good time and

cook

whatever. who knows what we're

cook

ing Jim, does anyone know because I forgot the recipe? Wow,

salmon

burgers, yes, they look good. Hi Terrance, I hope you're doing well my friend, so let's all just let everyone get busy here for a minute. we can start off good and know that we have everyone and then we'll move on to the recipe.

I hope you saw the video yesterday, we had a good time making it and we didn't actually have to cook anything so It was a good deal for me, but we hope everyone saw it. It was something we wanted to put out there so everyone could have a good time and see some of the things we've maybe done over the years. Many people commented. I remember that. Memory. Thank you. A wonderful dog. Then it was that I can't. The pearl looks well broken. The granddaughter is here making computers. I give you a greeting. Shan, can you do that?

Yes, we are trying to achieve it. thinking crybaby it's still time to start doing what I hope you were able to find the food we needed okay, see if our audio is better now I'm going to go well, I already eliminated us, so I'm going to go it is the audio is better now it is okay, everyone says, so we're going to use the camera audio, no, but you can leave it on if you want. I hope everyone had a great day today because it's a great day on the grass and every time you get to have one and there was a lot of vitamin D in our country today, coming down from the 95 degree sun in southwest Oklahoma somewhere it was a little early but I'm playing it's supposed to drop into the 50s again another weekend so it's spring in Oklahoma you never know what you're going to get but hey we take it all and we love it every day but this has been a recipe that's probably been in our family since I was little, so that's me at least two weeks ago. and we've always had one of those deals where it was easy to think she could put it together quickly and hey, today we got a guy from Alaska who said, I hope you don't mind.

I'm probably going to use new products. Okay, I'm getting a lot of mixed audio, people saying it's great and then people saying it's too quiet, so I don't know if it was from old Mike. Let me try one more time with our Mike. Okay, one more time. It's going to fill up 59 seconds before we officially have storage and it says we're connected here so let us know if that's better and we'll try to keep it at one level or another and get started and make sure. it's good, much better at high volume and the other people will come later because they say I talk too loud, that was when the microphone was on itself, so we'll go with those people and we hope we've used these Road Macs before and they've always been good with us and everything looks good there now puh, yeah, yeah, everything's fine.

I think we're ready to go, so it's officially 6 o'clock in southwest Oklahoma. Welcome, hello friends, we are very happy to have new subscribers. Hello, we are happy to have you all and we have collected a lot of them in the last 28 days. Guess what happened this morning at 7:49 central time. Does anyone remember? Me and Shannon had a celebratory cup of coffee. with beagle and duke we reached 1 million subscribers and that is because of all of you, we couldn't have done it without you, we have the best fans in the world and we are very happy to have you and we call you all. family and since we have all gathered here, what are you doing?

Kitchens for the family. I hope everyone has Shann Head's ingredient list in there or maybe so you have the cookbook. If you have the cookbook, it's on page 224. It's this one. one right here the new one that just came out last week Faith Family and the banquet but it's there for you in the community tab or on our Facebook page you can have the recipe and I'm going to give you a little time but we're I'm going to talk about what we need to put all this together. You can see down there that first of all it says offer sauce at the end of the recipe.

Now I just didn't like the offer until Shannon showed up, so I have to like it. Now I know what I mean, but it's really good with

salmon

burgers, so for the sauce we'll need a little sour cream. The big one is there asleep and I don't know where Doogs is, Duke is there too. You all know, Duke, he's a pretty famous dog, he has his own mayonnaise company, Duke's mayonnaise, now people down south talked to me about this quite a while ago and said, Kent, you should use that Duke and let me tell you , friends, yes I can find that it is probably the best man Davis I have ever used in a sandwich cooking mix that, with some eggs in the morning, makes them light and creamy, it is so good that sour cream mayonnaise a little green grass. and if you have some fresh growth right there, use that too, some granulated garlic and we're in good shape, so let's put this together, so we'll start with half a cup of mayonnaise and sour cream.

I don't even want to stay up there, so we'll put it here. Everyone knows my measurement well. I'm trying to be precise tonight. We'll call it half a cup of mayonnaise and sour cream. They always work well together, so let me take this and here we clean up a little bit and get half a cup of Duke's mayonnaise and I hope everyone moves on. I don't want any of you to get ahead of us. I think we had some comments before where people said I already made this so we'll eat it and just watch the video.

I think that's fine too, so 1/2 cup mayonnaise and then we'll use a little bit of this. This is about marijuana and oh it's never been open, yeah that's because we don't use it much, not me, so bear with me folks, this stuff can be disconcerting. I'd like to know that too. I'd like everyone to do if I'm doing, so we get weed, we get some garlic powder and I'm just going to sift a little bit in there. I like it a lot. Your precise recipe is right there in front of us all, so it's good to mix this all up, friends, because we need to.

Let it sit and what I call the fridge and we'll let it sit until we have the rest of these burgers prepped and fried and the big center, if we're going to eat, I'm going into the kitchen, you woke up at the party, so let me put this there, ice, dad, and we'll come back here, let me get some of this stuff out of the way now. I hope everyone was able to find a can of salmon now, folks. I have made many meals with that stuff right out of the can. I can open them and start eating them.

It's a pretty good thing now, my mom, in fact, we sometimes replace this with just a can of tuna. something else that goes inside just as well and then their sardines. Now I won't buy the nine sindecan sardines from you. I buy herring snacks from them and they will work just as well, just make sure you stick them in there and get them. everything mixed very well, so let's leave the iron aside, it's best to fry something on a heat source that's not in the house, so we're going to use this new stove we have here and we're going to need some.

Fraggle now I'm going to use avvocato on everything I've been to and I'm really liking it, but you can use peanut oil. Anything that has a pretty high smoke point, now we're going to try to run around 350 so it's not It's very important that we have something that hits 400 or so and it's going to be a small thing, folks, so we're going to go ahead and pour this. there so the old people can warm up and be patient with me. since this goes there because it has one of those fancy pour spouts, it probably takes about a quarter of an inch when you get hot in the pan, just make sure you have enough if you don't have cast iron, hey, I really don't like stainless steel because sometimes that material transfers heat too quickly for me, so if you're going to use it, make sure you have maybe a thermometer to check that heat and make sure you stay a little under 350 on this thing with steel, but one thing about the cast iron people is also that this saves them money because when we get so hot we can turn it down to where it doesn't require as much heat because cast iron retains heat so let me find a can opener well I may be organized but there's no can opener there.

Oh friends, we might have to. Maybe they took my can openers away once, they really did. I don't see that anyone can. open or not worse and people guess what is going to happen, you have all seen it happen, bad, try to find the right thing, you are not here either, so let's look here, eh, maybe she put it here, friends, this It is what is called having. mistakes and you didn't even know it, so opener. Now a lot of people tell me you can't make those turtle knives. Anyway, I don't like this knife, as you can see up here, this knife is already bent.

They used to be open mini cans and I'm going to go ahead and turn the heat down to medium right there and we're going to take this like we just open this can now. Many of you may be thinking that's the bad way to do it, but how many of you have seen our chopped grill masters? No, not chopped, it was chopped redemption in New York City, they took all our cans, they opened theirs before we started, some of them, people didn't know how to do it. I opened a can with a knife. I was surprised.

I can tell you all that I didn't like this knife because I don't know if I'm eating it open. You know this is real, so here we go folks, not now. It seems to go in here, look at the juice in there, I don't think we're going to strain this, no, I want you to bottle all the contents in there and when you have a can opener, it will come out better, so make sure you get it. all there yeah it's good when you put it in there take a spoon or a fork and I just want you to mash it up here and sometimes you'll see when they can this salmon there might be a bone in there that's Big enough to that you can't hit it, but this has been pressure cooked, so the bones themselves are loaded, baby, I never worried about any of that, I just like to mash it up pretty good, we still have people cooking alone, that's what do.

I know I see that if they're cooking, they probably won't write too, so you can't ask them, they probably had real candles and, of course, boy, you know how many people are cooking, that's right, I'd like to know they're cooking. We're cooking friends, you all know what we call them, remember how many of you know I need you to scream berries and rooster bullets, it takes two, we're not going to beat them or anything when we put them in and the shell won't go away, we'll just break them in there and we'll let them sit now I'm going to mix that up, mr. tab with your magazines all mixed up in there, that's a pretty good term now, if you can get fresh eggs, folks, it even makes this a better dish and a big message says you might have spilled something, but they're going to lick it off the floor here, so when you Mix that right there and you can see the consistency of that big says no, I can't, but it's two eggs right and make sure you drain the can, make sure we have all the juice now for that.

Now you're going to get us 3/4 cup of flour, folks, I like to put this in because I need it sometimes, you might not use exactly 3/4 cup and I'll show you when we get there, but the baking powder needs to be used. take a little bit because I like to give them a little bit of pop in that crust, so let's put a little bit of that in there. Does anyone know what the measurement says in the book? Shin. I don't know, so I'm going to put that much. right there, which I think is the right amount, stir one more time and you can season with salt or pepper at this point, but why would you when you could season with our original?

It's got a little bit of lemon in it, folks, so it really goes. great with this dish here we go thank you all for joining you guys are a little behind but I have faith that you guys will catch up we appreciate each and every one of you watching me while I do it because it's something that's simple and yes You can find it in the supermarket, it appears on our table many times and it is very easy to prepare and it is really quite quick, the little sauce is there cooling, it goes well as can be.

We're good now folks, we got some green onion and I once had a knife, not that knife I was using, uh, I didn't really like it, so you can put them on a cutting board, I got a cut, man, uh- Huh. That's what you call big here at the right time in the right place and that's what you call making the most of your Mesquite spatula. Great, don't eat that indigo onion and friends, if I have dr. DS up in a lot of ways to where I would go ahead and put a Hal opinion in there with them that was diced up, so whatever you need that suits your flavors, hey, that's what I'm looking for and those people over there gives him a little. color now it's time to add the flour and like I said we're not just going to pour 3/4 cup in there but we're just going to go with it as needed so we're going to start with about a half because we needso these can hold together, but you don't want them to fall apart, fall apart and I'll let you watch it here, seriously, how it falls off the spoon and you.

We'll know what we are after we're done eating, so we'll probably end up using almost that. 3/4 cup and I can smell the ole getting up to temperature and how many of you know that we probably missed some ingredients in some part? Shin, I think that sauce was supposed to have a little lemon in it, yes. and the lemon is here, I don't think we have one, yeah, so friends, I'd like to have a little bit. You can see how it falls in there as a whole piece now, so that's what I call right now. I like it. to test that fat so we're going to take some of it and you can see it's frying itself and people will heat it on medium heat so we don't have this thing on high it was on high maybe two minutes and then I simply rejected it.

I have used breadcrumbs. I have used panko. Whatever you have on hand. I've seen people make it with rice flour or almond flour. That's how my mother always made them and we used to have spleens that big. So we come and take you see that doll on the top right and when they get to that point right there, I just want you to give them some mash right there, well, what was there we'll override it and get him a friend. It's more of a shallow fry now than a deep fry, remember as we go down here and look at that little guy, he says turn me over, that's the first taste of the beagles and look at that nice golden color we've got there, folks. and you.

You can make them smaller, you'll get more servings out of them, but this is going to work well for us so we're running around 350 because there's only about 4 or 5 of us on it and it goes up to 10 so we're trying to do it medium. if you run it at 350 degrees and get hotter, you'll brown the crust too quickly and it'll be a little undercooked in the middle, so we've got four in there. Can we get one more salmon empanada as we call them in our country? that for you we call them Solomon's rice fields because look here in the cans s al mo n Salomon as they say Shannon Salomon that's what I thought now I need you to get a paper towel placed on a plate or if you have a wire rack that is on a cookie sheet because we're going to have to turn them over here in just a second who was the first one in, does anyone remember?

I think it was this guy here, but he's not ready. You can see it browning a little around it. the edges when we're going to turn it too fast, but this little one sitting here needs to come out and I want you all to look at that mmm, the big one says he could see it very well if you bring him closer. speaking of goodness, usually about three or four minutes apart when you're up to the right temperature of the old ones and then you flip them over to get them to where they're good, they go up because that's the best part they've embellished. our table so many times and they are very easy, but while I have their attention and they or Frank guess what Saturday at 9 a.

CT, another video will be coming out, we are trying to give everyone a lot of content. many of you will be quarantined like us, we want to have something to see, so make sure you tune in to have that hope. You all watched the video yesterday that we posted and we just need you to share the good news and happiness. so I think it's time we can take a look down here you guys are so talented so we're going to turn it around and guys I like to do it this way so it doesn't splatter grease and that's what I call perfect.

I have cooked them many times, they always used to be a staple in spanners as a midday meal because I tried to cook for them, just like my mother used to cook for me and they are good to eat, I have put them in a slice. of bread and then I will spread them with tomato sauce and I call them a sandwich many times and friends, I even like these cokes, I will cook a bunch of them, we will eat them and then I will wrap the rest or just leave them. sit there on the stove while I sit and I can come by and get me one of them and a loaf of bread.

I'm in good shape. Anyone has any questions. False, we need to know that we can respond while we have some. time here because we just fried them a

live

, so I want you to do it. I eat them with tomato sauce. I do, but the sauce of the deal is very good if you like that stuff, but I'll tell you something that's also very good for them and that's our taste. and I've done some of that the scent the scent is calming yeah to me it's when you can hear that sizzle in this trick that's what I'm talking about it's music to my ears so hey we're in good shape I've used it when we were little some Of them they would go fishing for carp or fish and then they would see that it was a very bony fish, but then they would pressure cook it until it became soft.

All the bones made our burgers. Same thing, but it works just as well, it's something we had a lot of in the past because we could take them out of the river and hey, my mom could fix them, so you can use a lot of things, tuna, sardines, just make sure. you put the egg in there, make sure you get the flour and you're in good shape, happy dance Billie Blair, I really don't know, it has to be the million subscription, happy dance and I'll probably get some of my people to do it. Help me sit here on this other side because you love to dance.

I just know you guys love it, let's take a look over here and see this side. We like just a few people so we can hear that that's the crust I'm looking for now. I have fried bees and just when you pick them up you can give them that spoon, when I'll show you, you hit the top of the spoon, put the whole spoon on the old one and then let it slide that way, you won't get a bunch of droplets per everywhere and I have like 37,000 little sample burgers floating around, that would be a given, folks, and I want to thank you all so much for the Big Mac video that, uh, everyone embraced it and it took off, I think.

It's a million five million six now, so that's good, we're just trying to share good food, happy times and something to eat, so we'll take this one who was the first participant in the distribution, aha. I need you to move. so you can sit there and friends, if you don't like them so thick, give them a little more puree, but you can see the baking powder makes things jump a little bit and that's what I'm looking for because remember this salmon. It's cooked and it doesn't take long for the egg to cook in this mixture, but there's no point in overcooking them like you would a steak.

Remember that deal: you don't go in for the kill twice, yeah, I need it. So you know it's a good sound, I like that crust, so I'll give you a little bit more on this other side. Everywhere we go, you can see the difference in color when we turn them over, so we'll leave them. brown just a little bit longer, not as much, they'll get a little bit of that oil, but you can see we started with that avocado about a quarter inch thick, we still have a lot of oil in there, so you're not really absorbing it. that's why you want to have your ole at 350 and not colder because if you don't that oil will absorb more in there so there you go I'm going to go that's good it's Colin Cook and they're actually participating look Here, big one, the container is empty, man, it's bad, so let me listen to this and listen to some mash that was the last one, check the things that we spin, huh, and they hide enough to burn the hair of the probes, but I promise you, but.

You can see the onion gives it a little bit of color and oh, it adds some flavor, so keep an eye on the heat and make sure it's not too hot. You may have to turn it up, turn it down just a little bit. a little bit, but make sure you try to stay at 350 and it's like I say, it's a shallow fry, remember when we make the Big Mac, aha, everyone knows we'll cook them, we'll cook them if they were big enough. to hold something, the Duke is asleep, yes I guess people are asking about you, yeah, they don't need to have something or they don't want to participate anymore, so friends, you saw how easy this was to put together. and I would have gotten a full meal deal, it's a happy meal, don't come in a second, yes we have some simple and easy cooking playlists that you can use whatever you call them, no, it's called simple recipes, easy ingredients, yes , and they are all. "Everything is easy, everything we cook is easy and if you can't find some of this Stokes stuff, be creative because a lot of things will take its place if you can't find salmon.

Hey, get them some toner if you can." I can't find any tuna, I'll bring you some sardines, they'll work, but don't be afraid to try something, this is the time when you can create a masterpiece, so we kind of like the last one, let me get that sauce out. Shem and us. We're going to add a little bit of lemon, a nice sauce, yes, half a cup of sour cream, 1/2 cup of mayonnaise, a little bit of dill, a little bit of garlic and we're going to have a little bit of onion, no, we're going to have a little branch roll that bag of lemon before you cut it makes it easier to squeeze that juice and look that seed wants to jump out of there, so we're going to put it here and give it a good squeeze and Mix it one more time, but friends, let's I like them this way too.

I like to give them a little less so they have a little bit of that to sit on while we pull this last one out. Now, folks, remember that you can spice this up. with salt and pepper, whatever you need, but if you have a little bit of that original, like I say, it's kind of a lemon base when we start with it, so it'll go as far as where it gives it a little bit of flavor, let me find this here. little spatula whisk that I had there before and we'll stir it in with that lemon and yeah, it smells like a deal.

I want to see what it is. Oh, look, I have to find one first. Excuse me, well, I think I'll go with this today. Corral, okay, it's been crowded there in the pantry for quite some time, so you can do this in one of seven ways. If I had a spoon, it would be even better, so let's get some of this. sauce is on page 224 I think that is the exact number that is in the family of faith and the banquet in fact now let's put it here where you can see it and I'm going to take some of this sauce and let me see if you can do this like they used to do it in some, there you go, this is how I like it and then you take this one that comes out first.

You remember which one it is because you hit it at three o'clock on the plate. you always put the first one on at three and then you take this and break it on her and it brings a lot of Sunday night dinners into our house, so you don't need a fork, no more friends, easy, you can't have this and Scott leaves it. I'll see if I can find you a bite to eat. I have no onion, there you go, and oh my God, there is no onion right here, Dukey, wait here, there you go, that's it if I'm going to fix it.

We'll eat it where I'll eat it most with chips or beans, maybe some fried pork chops or something, but guys, I can have this and a little bit of ketchup, a little bit of this sauce and a piece of bread. I'm in good shape, one thing I get punished for Shan never gets a bite, oh so do it, huh, it's good, so I'm going to have one more bite. We don't have music to dance to. Did we have Lee? Hey, look at these good people who overcame her and her help, shoulder, granddaughter and best friend in the comments section.

So what will we see tonight? Hey, I think we're still on Moonwalk and you have to go as low as you can. and you look good, friends, it's easy, it turns out fast if you're doing it ah, wait, wait, wait, plank, attack, boy, wait, no, you know, the wait, you have a lot of manners, oh, stay away, okay , that was what made everyone turn out well. chin I hope people had a good time I hope you enjoyed this recipe. I need to ask you a question now if you like these let us know we'll do some more.

We'll pull a recipe from that book or maybe our own tasty cowboy. Let's book and we will make more loans to cook, we will, but remember that on Wednesdays there is always a video. On Saturdays, we will try to have a video almost every Saturday and we do this one too. 9 o'clock, it's central time, guys. I'm glad you liked it, it gives me something for dinner, those two over there won't get any of that, but we'll have it and then the video on Saturday, guys, I'll give you a little treat at the end of You know, a lot of times people He tells us that they closed the gym.

I no longer have a gym membership. I can't go to the gym. How am I going to exercise? We have a cowboy training video at the end. of this it's a Saturday you don't like this oh God it's false advertising but I know we're going to give you some cures that we've come up with that have always helped us on the wagon get through some tough times whether you have runny nose or maybe you even have a tooth that needs plugging or you have heartburn, we just have old natural remedies that come from mother nature and some of them, the old farmer bee from the almanac, my mother never used to use her usual nose and, hey.

I'm still a

live

so we use a tripod because we have to be able to move to show the image so we don't want to just stand there and the boring angle of the tent will be a mess so I hope everyone enjoyed this because I'm sure we we did it. and hey, thank you all so much for tuning in, we'll all get through this together, it's a great time andWe will come out better people on the other side, remember to always be a better neighbor because that is what Mr. Rogers told us to make it and I will update the description below to include the full recipe with instructions for everyone who will be making this later.

Yes, and as a site, be sure to let us know you want to do this again and we'll try. make more live cooking loans we will pull a recipe from somewhere and it will be simple it will be easy check out our playlist which is simple easy recipes hey they are ready and I just tell you God bless you each and every one. Thank you very much for coming to the kitchen tonight. I hope you enjoyed it. Everyone has a salmon burger, so let's go for it. See you on the way.