SERIOUSLY BEST SALMON EVER!

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!!!

Ingredients:

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
canola oil
lemon garnish

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!!!

SALMON PERFECTION!
ENJOY!

FRIDAY COCKTAIL - FATHER'S DAY ROSE SANGRIA!

Sangria...it's for Summer!  Soo refreshing...everyone's doing it!

Ingredients:

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
Club Soda
ice


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.

SUMMER SANGRIA!
ENJOY!

WELL DONE WEDNESDAY (on Friday) - HOMEMADE BARBEQUE SAUCE!

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.

Ingredients:
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
salt
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.

HAPPY BBQ!
ENJOY!

FRIDAY COCKTAIL - HUNTRESS WOMAN!

Yes Rachel this is for you...AND they also have a Hunter's cocktail  for Drew which is pretty much the same without the cream.  The perfect drink after a long day out in the woods and fields hunting for BAMBI!!!!!!

Ingredients:

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.


HUNTING SEASON!
ENJOY!

FRIDAY COCKTAIL - AUTUMN SANGRIA!

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!

Ingredients:

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.

WINE TIME!
ENJOY!

FRIDAY COCKTAIL - HOT APPLE PIE!

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.

Ingredients:

2 oz Tuaca
hot apple cider
whipped cream
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!!

HOT COCKTAILS!
ENJOY!

WELL DONE WEDNESDAY - ALEPPO PEPPER!

I was trying to find a spice that added a little heat, but milder than cayenne or crushed red pepper.  Aleppo is a Turkish pepper that is used far more internationally than here in the US.

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!

ALEPPO!
ENJOY!