"Salmon, depending on the cut, can be roasted, broiled, grilled, sauteed, poached, braised, or not cooked at all. It takes particularly well to cream based sauces..."
1 lb. salmon fillet
Salt and pepper to taste
Vegetable oil, as needed
3 oz. dry white wine
1 cup heavy cream
1 tablespoon Dijon mustard
3 scallions, chopped
Fresh chopped dill, as needed, (optional)
Endeavor to procure a salmon of fillet of uniform thickness so it will cook evenly; 3/4 to 1-inch thick is ideal. Leave the skin in tact. Season the fish with salt and pepper and sear, skin side first in very hot oil. Do not use a non-stick pan as they are not conducive to developing a fond, (the intensely flavored caramelized bits on the bottom of the pan that will later be incorporated into the sauce). If you use a heavy bottomed, high quality skillet, allow the oil to get hot enough to just smoke, and place the fish undisturbed in the oil for the first few minutes, it will not stick. Once the first side is fully browned, flip and sear the other side. When the other side is browned remove the fish and keep warm. Add the wine and deglaze the pan, scraping the browned bits off the bottom. When the wine has reduced to about a third of its original volume add the cream.
Simmer and reduce the cream. After a few minutes add the mustard and salt and pepper. Reduce the sauce to almost the desired thickness and volume. Add the fish back in and warm up and coat the fish in the sauce. Finish with the scallions and serve. Fresh chopped dill also makes a nice finishing touch.
recipe and article courtesy of Chef Mark Vogel
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Try this quick and easy stir fry for dinner tonight!
1 pound chicken breast strips,
2 tablespoons oil,
4 cups vegetables (broccoli florets, pepper strips, sliced water chestnuts),
1 1/2 cups chicken broth,
3 tablespoons soy sauce,
2 tablespoons cornstarch,
2 tablespoons brown sugar,
1 teaspoon garlic powder,
3/4 teaspoon ground ginger
Stir-fry chicken in hot oil in large skillet until browned. Add broccoli, pepper and water chestnuts; stir-fry until tender-crisp.
Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil one minute.
Serve over hot cooked rice.
Makes 4 servings.
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Get a plank of untreated cedar that is 3/8 to ½ inch thick and at about 1 inch of board exposed all around the filet. If not wide enough put two boards side by side. Soak the board in water (or apple juice) at least 24 hours.
Tip: After soaking the board very well, wrap it and put in the freezer to keep till you want to use it!
Marinade:
1/3 part brown sugar
1/3 part soy sauce
1/3 part melted butter
In a small saucepan, mix all together and bring to a boil to completely melt sugar. Place the fish on a plate, skin side down, and brush on the marinade. Place in refrigerator for 2 to 4 hours. The fish will have a nice glaze on it.
Put the filet, skin side down**, on the wet plank on the gas barbecue on low. Cover with the barbecue lid. Brush fish with warmed marinade 2 or 3 times while cooking. Do this very quickly or the cedar will catch on fire. Do not turn fish. A 1-inch filet will take about 20 to 25 minutes to cook. It's done when fish flakes easily in center.
To serve: Place fish with plank and all on a platter in the middle of the table. The skin will stay on the plank and the fish just lifts right off.
If you don't have skin on fish, you can put foil under the fish then on the board. This works for fish steaks and we also did halibut steaks this way - they were so moist & yummy!!!
Clean up: Throw the board away. You do not use it again!
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Plan to grill tonight's dinner. These beef kabobs go great with any side salad or potatoes!
1 1/2 lbs beef round, cut into 2"x2"x1" pieces
6 to 8 fresh mushrooms
2 red onions, quartered
1-8 oz can water chestnuts, drained
4 pieces bacon
1 red pepper, optional
Marinade:
1/2 cup green onions, diced
1 tsp minced garlic
1/4 cup soy sauce
3 Tblsp oil
1/2 cup beef broth
1 Tblsp wine vinegar
1/2 tsp crushed red pepper
Trim beef of any excess fat, place in a shallow pan. Combine the marinade ingredients and pour over the meat, coating well. Cover and refrigerate for 3 hours or preferably overnight. Add mushrooms to marinade. Simmer onions in a little water until barely tender.
Thread the meat, mushrooms, onions, water chestnuts and pieces of bacon on individual skewers. Broil about 4" from heat. Turn and baste with marinade while cooking for 12 to 15 minutes until meat is done on the inside and outside is glazed.
This can be cooked on the grill or in the broiler. Be sure to cook the marinade if you plan to use it for dipping at the table.
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Delicious idea for those plump and ripe garden fresh tomatoes!
1 lb bacon, chopped (can use sausage if you wish)
1 medium onion, chopped
4 cloves garlic, chopped
3 Roma tomatoes, chopped
3 Tbs fresh parsley, chopped
1 Tbs fresh basil, chopped
1/2 tsp sugar
1/4 C. white wine
salt/pepper to taste
cheddar and parmesan cheese, grated
1/2 loaf french bread
Slice bread into 1" slices and toast lightly.
Fry bacon until just shy of crisp and set aside, draining all but 1 tbs drippings. Saute
onion and garlic in drippings until translucent (but not brown); add remaining ingredients except cheese and bread and cook approximately 10 minutes over medium heat until slightly reduced. Return bacon to mixture and stir well.
Lay toasted bread slices in bottom of 9X13" pan and top each piece with the bacon/tomato mixture (don't worry if
it falls between the pieces) then cover liberally with the two cheeses. Bake in 350 degree F oven just until cheese is melted and
bubbly.
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