A foodie friend on Facebook, Hey Garlic Head, asked me if I wanted to try their BBQ product. Keith, one of the the owners of K&L Products, emailed me and after some back and forth with establishing a better understanding, we were ready to go! And, since I’m really engaged with Middle Eastern spices, I wanted to connect East and West with Garlic Head BBQ Sauce!
There are two types of BBQ sauce: Gold and Spicy. I thought, what the heck, sure, I’ll try it and see how it works in some new recipes! While it’s a ‘BBQ’ sauce, don’t be fooled, it has unlimited applications in cooking–the only limit is your imagination! If you use it in a recipe, there’s really no need for garlic because it’s there along with a lot of other great ingredients!
Makes: 5-6 large patties
What you need:
2 cups fresh cooked salmon shredded
¾ cup finely diced green bell pepper
2 tsp diced shallots
2 eggs (beaten)
2 ½ cups Italian bread crumbs—divided (make your own or product like Panko)
½ cup frozen corn
1/3 cup chopped fresh cilantro
1 tsp ground cumin
½ tsp Hungarian paprika
½ tsp turmeric
½ tsp coarse ground pepper
1 tbl Gold Garlic Head BBQ Sauce (www.heygarlichead.com )
2 tbl Spicy Garlic Head BBQ Sauce (www.heygarlichead.com )
(Note: For Garlic Head Substitute if unavailable: 1 tsp minced garlic, ¼ tsp cayenne ¾ tsp crushed red pepper flakes—spiciness to taste)
½ cup sour cream
2 tbl crumbled goat cheese
1 tsp lemon zest
1 tbl lemon juice
3 tbl finely chopped fresh cilantro
½ tsp dried mint (chop fresh mint leaves, place on paper towel and allow to dry uncovered overnight then crush with fingers)
Kosher salt/coarse pepper to taste
What you do:
Combine all ingredients, reserving ¾ cup of the Italian bread crumbs for coating patties after formed, in a large mixing bowl. Blend well with hands. Form into equal size balls, size your choice, and pat into about ½” thick patties. Coat both sides with bread crumbs.
Coat a cast iron skillet with cooking spray. Heat on medium high. You want a nice sizzle when you place the patties in the skillet. Place 2-3 patties (do not crowd) in the hot skillet searing and browning (about 60 seconds for the first side), then reduce heat to medium, and cook each side about 3-4 minutes each. When you flip the pattie (depending upon size), use two flip spatulas to carefully turn. They are somewhat ‘delicate’ and can fall apart without some maneuvering. Remove cooked patties, place on plate and do same with remaining patties.
Labneh Topping: Combine all ingredients in a mixing bowl and blend well. Place in refrigerator as this will be used as the garnish when serving.
©Alice D’Antoni Phillips Ally’s Kitchen