Friday, January 8, 2016
Don't get super excited that I am adding a recipe...it probably isn't the start of something. I truly made this last night and of ALL the hundreds of salmon recipes I have tried...this tops them all!!!
Preheat over to 400 degrees
1 lb salmon fillet
2/3 cups panko breadcrumbs
1-1/2 tbl lemon zest
1 tbl fresh grated ginger
1/4 tsp herbs de provence
1/2 tsp salt
1/2 tsp pepper
2 tbl olive oil
2 tbl Dijon mustard
salt and pepper to season
Combine panko, lemon zest, ginger, herbs de provence, salt, pepper and olive oil in a bowl. Season the salmon with salt and pepper and spread the mustard on top in an even layer. Spoon the panko mixture on top of the salmon.
In a saute pan at medium high heat, add 2 tbl canola oil and add salmon skin side down. Sear for about 3-4 minutes until skin is crispy. Place saute pan directly into the over for 5-7 minutes (depending on the thickness of your fish) then turn the oven on low broil to crisp up the panko. Carefully watch the broiling step so the panko doesn't burn. I served this with sautéed zucchini and tomatoes.
Remove and serve with lemon!!!
Friday, June 19, 2015
Sangria...it's for Summer! Soo refreshing...everyone's doing it!
1 (750ml) bottle of Rose wine
1/4 cup apricot (or plain) brandy
2 TBL Raspberry liqueur
2 TBL sugar
1-1/2 cups raspberries
1-1/2 cups strawberries cleaned and halved
1 orange or lemon sliced
Stir wine, liquor and sugar in a large pitcher until sugar dissolves. Add the fruit and gently stir. Refrigerate from one hour to 24 hours.
Strain into a glass with ice and top with club soda and fruit to garnish.
Friday, March 27, 2015
I made this delicious sauce today to use on a nice rack of ribs tomorrow. I know you can buy some great sauce but this is so easy and you can save it for months.
1 TBL Canola Oil
1 garlic clove minced
2 shallots minced
1-1/2 cups apple cider vinegar
1-1/2 cups ketchup
1/2 cup water
3/4 cup brown sugar
3 TBL dijon mustard
1 TBL worcestershire
1 TBL honey
1 tsp chili powder
1/4 tsp cayenne pepper
Heat the oil in a saucepan and add the garlic and shallot. Cook until shallots are soft. Add all other ingredients and simmer for 35 minutes. So delicious I am having some bread dipped in it right now.
Friday, November 14, 2014
1 oz bourbon whiskey
1 oz cherry liqueur or brandy
1 oz cream
dash of triple sec
In a cocktail shaker with ice add all ingredients..shake briefly and pour in a rocks glass with ice.
Friday, October 17, 2014
I love a good sangria - especially red ones. This combines such great fruits and molasses to be purely AUTUMN! I may use this as my signature cocktail for Thanksgiving!
2-3 fresh figs or 1 cup dried figs
2-3 fresh plums or 1 cup dried plums
2-3 fresh apricots or 1 cup dried apricots
1/4 cup molasses
1 750 ml bottle of light red wine like Pinot Noir or Gamay
1 750 ml bottle of sparkling apple cider or club soda, chilled
1 orange (peeled if you prefer) sliced
Halve or quarter the fruit and combine with the molasses. Add the wine, stir to combine. Cover and chill it for 2-24 hours. When you are ready to serve, add sparkling apple cider and orange slices. Gently stir and serve. Makes 8 servings.
Friday, October 10, 2014
Yes it is getting colder. In the 30's here this morning. It's time to break out the "hot" drinks for that nice Autumn comfort! This charmer highlights Tuaca, a fabulous hidden treasure from Italy with vanilla and citrus flavors.
2 oz Tuaca
hot apple cider
cinnamon stick for garnish
Pour Tuaca in the bottom of an Irish Whiskey glass. Fill with hot apple cider and top with whipped cream. Garnish and sip!!
Wednesday, October 1, 2014
While it offers heat, it is more smoky and actually has a bit of a fruity taste. I use it in just about every kind of protein especially in a pan fried chicken dish.
Amazingly it is fabulous in brownies and other chocolate desserts. It makes brownies a little more complex than your average boxed type brownie.
Great in deviled eggs too!