Maple Glazed Salmon with Pineapple Salsa
Ingredients
· 4 (6-ounce) salmon fillets
Marinade :
· 1 tablespoon maple syrup
· 1 tablespoon teriyaki sauce
· 1 tablespoon pineapple juice
· 1 teaspoon minced fresh ginger
· 1 clove garlic, mashed
· Pineapple Salsa, recipe follows
Directions
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Tuesday, January 26, 2010
Salmon with Shiitake and Red Wine Sauce
Salmon with Shitake and Red Wine Sauce
5 tablespoons unsalted butter
1 large onion, coarsely chopped (about 1 1/2 cups)
2 cups dry red wine
2 cups beef stock, preferably homemade
8 thyme sprigs
Salt and freshly ground pepper
1 cup wild rice, rinsed
1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
Four 6- to 7-ounce skinless salmon fillets
1. In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour and 15 minutes; strain into a clean saucepan. Season with salt and pepper, cover and keep hot.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes. Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.
3. Preheat the oven to 325°. In a medium skillet, melt the remaining 2 tablespoons of butter. Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.
4. Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center.
5. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
5 tablespoons unsalted butter
1 large onion, coarsely chopped (about 1 1/2 cups)
2 cups dry red wine
2 cups beef stock, preferably homemade
8 thyme sprigs
Salt and freshly ground pepper
1 cup wild rice, rinsed
1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
Four 6- to 7-ounce skinless salmon fillets
1. In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour and 15 minutes; strain into a clean saucepan. Season with salt and pepper, cover and keep hot.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes. Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.
3. Preheat the oven to 325°. In a medium skillet, melt the remaining 2 tablespoons of butter. Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.
4. Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center.
5. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
Bleu Cheese Crusted Filet Mignon
Blue Cheese Crusted Filet Mignon
· 1 tablespoon butter
· 1/2 cup minced white onion
· 3 cloves garlic, minced
· 1 tablespoon chopped fresh thyme
· 3/4 cup low-sodium beef broth
· 1/2 cup port wine
· 1 tablespoon vegetable oil
· 4 filet mignon steaks (1 1/2 inch thick)
· 3/4 cup crumbled blue cheese
· 1/4 cup panko bread crumbs
1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
· 1 tablespoon butter
· 1/2 cup minced white onion
· 3 cloves garlic, minced
· 1 tablespoon chopped fresh thyme
· 3/4 cup low-sodium beef broth
· 1/2 cup port wine
· 1 tablespoon vegetable oil
· 4 filet mignon steaks (1 1/2 inch thick)
· 3/4 cup crumbled blue cheese
· 1/4 cup panko bread crumbs
1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Thursday, January 21, 2010
Jalepeno Roll ups
Jalepeno Tortilla Roll-Ups
1 cup cream cheese
1 8 oz can chopped jalapenos
4 chopped green onions
1 minced clove garlic
1 tsp salt
1 tsp chili powder
1 tsp paprika
6 tortillas
Cream cheese in bowl and mix in jalapenos, onions, and garlic.
Add salt, paprika, and chili powder
Evenly spread on tortillas. Roll up and wrap in plastic. Chill for several hours before slicing and serving
1 cup cream cheese
1 8 oz can chopped jalapenos
4 chopped green onions
1 minced clove garlic
1 tsp salt
1 tsp chili powder
1 tsp paprika
6 tortillas
Cream cheese in bowl and mix in jalapenos, onions, and garlic.
Add salt, paprika, and chili powder
Evenly spread on tortillas. Roll up and wrap in plastic. Chill for several hours before slicing and serving
Chicken Paprikas
Chicken Paprikas
10 oz can cream of chicken soup
8 oz sour cream
2 T paprika (preferably Hungarian, if you can find it)
4 chicken breast
Preheat oven to 375. Combine ingredients and pour into a baking dish. Bake for 1 hour.
Optional: add ¼ cup mustard
10 oz can cream of chicken soup
8 oz sour cream
2 T paprika (preferably Hungarian, if you can find it)
4 chicken breast
Preheat oven to 375. Combine ingredients and pour into a baking dish. Bake for 1 hour.
Optional: add ¼ cup mustard
Wednesday, January 13, 2010
Shrimp Scampi
Cooking spray
¼ cup vegetable or olive oil
1 T lemon juice
4 cloves crushed garlic
½ cup chopped fresh parsley
1 tsp salt
1 lb cooked shrimp
1 lemon, sliced or wedged
Preheat oven to 350 and spray pan
Mix oil, juice, garlic, parsley, and salt. Add shrimp and toss to coat.
Evenly distribute shrimp in pan and drizzle oil mixture over top
Bake for 5 minutes, turn shrimp. Bake 5 more minutes.
Garnish with lemon and serve
¼ cup vegetable or olive oil
1 T lemon juice
4 cloves crushed garlic
½ cup chopped fresh parsley
1 tsp salt
1 lb cooked shrimp
1 lemon, sliced or wedged
Preheat oven to 350 and spray pan
Mix oil, juice, garlic, parsley, and salt. Add shrimp and toss to coat.
Evenly distribute shrimp in pan and drizzle oil mixture over top
Bake for 5 minutes, turn shrimp. Bake 5 more minutes.
Garnish with lemon and serve
Edamame Dip
Edamame Dip
1 ½ cup thawed edamame
1 crushed clove garlic
½ cup light mayo
2 T lemon juice
Salt and Pepper
Baked Chips
Boil edamame until tender
Mix garlic, mayo, lemon juice, salt, and pepper. Add Edamame
Puree in blender or food processor until smooth. Serve with chips
1 ½ cup thawed edamame
1 crushed clove garlic
½ cup light mayo
2 T lemon juice
Salt and Pepper
Baked Chips
Boil edamame until tender
Mix garlic, mayo, lemon juice, salt, and pepper. Add Edamame
Puree in blender or food processor until smooth. Serve with chips
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