Beyond a Reasonable Trout
In keeping with our picnic theme from recent posts, I’m back with another summer recipe for you! First let’s make a little note about temperature—and I don’t mean small talk about the weather. Keeping food cold—and eating it up before it gets old!—is just as important for that juicy summer produce and other picnic foods as it is for meats. Egg, tuna, chicken and macaroni salad can grow bacteria that cannot be destroyed by cooking, so these summer potlucks are an especially important time to take preventative measures by washing your hands, keeping those Band-Aids on, and cooling foods correctly. If you have a hot, cooked item, place the food to be cooled in shallow pans or separate the food into smaller or thinner portions. When traveling with food, pack your cooler with plenty of ice packs, and refrigerate your leftovers as soon as possible within four hours. Some experts say that it is okay to leave food out for two hours below 80 degrees or one hour above 80 degrees. WHEN IN DOUBT, THROW IT OUT. Proper refrigeration will not only keep foods safer but protect the quality and nutritional value as well.
Sliced melon and cut tomatoes are two summer foods especially susceptible to contamination. Before we get to today’s recipe, here are a few tips for summer safety:
CANTELOUPE: 3-4 days in the fridge, 10-12 months in the freezer
WATERMELON: 3-4 days in the fridge, 10-12 months in the freezer
SLICED TOMATOES: 2-3 days in the fridge, 2 months in the freezer
CANNED TUNA (after opening): 3-4 days in the fridge, 3 months in the freezer
EGG SALAD: 3-5 days in fridge, covered (does not freeze well)
DELI HAM: 3-5 day in fridge, tightly wrapped
SLICED CHEDDAR CHEESE: 3-4 weeks, tightly wrapped
Check out StillTasty.com, a great shelf life resource for all of your meals. They even have an iphone app!
In case your summer fishing adventures prove unsuccessful, here’s a simple, delightful fishy recipe our clients love—no hook required.
Serves 3 (that’s about 10 tiny burgers or 3 large burgers)
1 can tuna packed in water, drained (or ½ can of wild salmon, drained and deboned
½ cup of oats (ground in blender or food processor) OR 1 packet plain instant oatmeal
1/3 cup onion, diced small
1 clove garlic, minced
1 tablespoon lemon juice
¼ teaspoon celery salt
1 tablespoon olive or canola oil (for frying)
- 1 teaspoon soy or Worchestershire sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon ground paprika
Place all ingredients in a bowl and mix well. (Freshly washed hands work the best!) Heat a skillet/frying pan on medium and add the oil. Place tuna burgers in pan and cook for about 3 minutes per side or until browned.Serve on small rolls or bread rounds topped with lettuce, tomato, and pickle or a dab of mayonnaise, mustard or ketchup.
Make your burgers part of a Healthy Plate and serve with: a baked sweet potato (or canned yams) and a green salad; sautéed spinach and some roasted potatoes; kale chips (De-stem kale, place on sheet pan and spray or drizzle with oil before baking in a 400 degree oven for 8-10 minutes) and summer corn.