Chris H. Olsen

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Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
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January 2017 -

 

Top FIve
 

MEAL OF THE MONTH!

Salmon Patties With Seasoned Mayo

INGREDIENTS

Mayonnaise

5 -6 tablespoons mayonnaise, tangy
2 teaspoons wasabi, sauce
1 tablespoon lemon zest, finely grated
2 tablespoons honey

Patties

olive oil (for frying, or use canola)
2 (7 1/2 ounce) cans salmon, drained in a sieve
1⁄2 cup onion, finely chopped
3⁄4 cup dried breadcrumbs (I prefer cornflake crumbs)
1 tablespoon Dijon mustard, smooth
1⁄2 teaspoon black pepper, coarse
2 tablespoons parsley, chopped
3 tablespoons mayonnaise, tangy
1 tablespoon lemon juice
1 tablespoon fish sauce
2 teaspoons Worcestershire sauce
2 eggs, lightly beaten

DIRECTIONS

Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less. Put in a small jug, cover and keep in fridge.
Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavour.
If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.

Appetizer of the Month

Mini Grilled Cheese Sandwiches with Chutney

NGREDIENTS

12 slices white sandwich bread
12ounces cheese (such as fontina or Gruyère), thinly sliced
1cup fruit chutney (such as cranberry, fig, or mango)
2tablespoons unsalted butter

DIRECTIONS

Form 6 sandwiches with the bread, cheese, and chutney.
In batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, 2 to 3 minutes per side.
Cut each sandwich into quarters before serving.

Craft of the Month

You can do this!

 

 

Drink of the Month


NEW CLASSIC SLOE GIN FIZZ

Ingredients – makes 12 servings.

4 1/2 ounces Tito’s Vodka
2 1/4 ounces Hayman’s Sloe Gin
2 1/4 ounces lime juice
1 1/2 ounces simple syrup
Club soda – have several bottles very well chilled.
Lime slices

Directions

In a punch bowl or large container, combine vodka, sloe gin, lime juice and simple syrup in a cocktail shaker and shake until well combined.

Refrigerate until ready to serve.

To Serve
Fill a highball glass with ice. Fill ¾ full with mixture and top off with Club Soda. For a lighter drink, make the mixture 50/50.
Garnish with a lime slice.

Variation: Substitute Club Soda with Toso Argentina Brut Sparkling Wine – If you are a risky gamer!

Note: Big party? This recipe is very easy to double or triple.

Clark

This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar in October.

LINK TO TASTING BAR

Links:
http://www.colonialwineshop.com/

Visit the Colonial Tasting Bar at this link

 

Find them on Facebook here:
http://Facebook.com/ColonialWines

Plant of the Month

January - Wintertime Pansies

 

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