cedar planked salmon

Standard

finally a salmon recipe i like

soak a cedar plank about 2 hours before using

1 1/4 lb sockeye or king salmon filet cut into 2 pieces
1/4 cup soy sauce
1/4 cup oil
1 Tbsp rice vinegar
1 Tbsp minced ginger
2 cloves garlic minced
1/2 Tbsp sesame oil

mix everything but the salmon in a small bowl.
marinate the salmon about 30 minutes
preheat the grill to medium hot
place the soaked plank on the grill
when it begins to smoke lay the salmon on the plank
grill 10-12 minutes until it reaches a temperature of 140

serves 2

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Spaghetti Bolognese

Standard

a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally

1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
Olive oil
kosher salt
1 lb spaghetti

in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water

Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving

serves 3-4 plus you have 1/2 the sauce to freeze for another time

chicken with artichokes,capers and tomatoes

Standard

4 chicken thighs
4 chicken legs
2 shallots diced
1 Tbsp minced garlic
1 28oz can diced tomatoes drained
2 cans artichoke hearts drained
1/4 cup capers drained
1/4 cup balsamic vinegar
1 cup white wine
1 Tbsp herb d’ provence

in a large skillet brown the chicken on both side in a little oil (7 minutes a side or so)
remove and set aside
drain most of the oil from the skillet
add the shallots and saute 3 minutes
add the garlic and saute 1 minute more
add the wine and vinegar and bring to a boil
cook 4 minutes
add the tomatoes ,herb d provence and capers to the pan
stir well.
return the chicken to the pot and nestle the artichoke hearts among them
cover and cook over low-medium heat 30-40 minutes or until done

serves 4

marinated skirt steak

Standard

also good for flank steak.

enough for 2 1/2 lbs

1/2 cup olive oil
1/3 cup soy sauce
juice of 3 small limes (1/3 cup or so)
juice of 1/2 large orange
1 tsp garlic
3 Tbsp brown sugar
pinch red pepper flakes

marinate for 4-6 hours

Grill over high heat 5 minutes or so a side
slice against the grain

Carmelized chicken wings

Standard

3-5 lbs chicken wings
1 cup honey
1 tsp minced garlic
2 Tbsp ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
2 Tbsp olive oil

in a sauce pan pour all the ingredients except for the chicken wings
warm up over medium heat until warm but not boiling.
set aside

preheat oven to 375
place chicken wings in a baking pan
cook 30 minutes
remove from oven and pour off the fat
pour 3/4 of the sauce over the chicken
return to the oven and cook 15 minutes
turn chicken over
pour the remaining sauce over the wings
cook 6 minutes
turn over once again and cook 15 minutes until starting to carmelize

3 lbs serves 2,the sauce make enough for 5 lbs of wings

 

Smothered Pork chops

Standard

4 Thick bone in pork chops
1 cup flour
2 Tbsp onion powder
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 onion diced
1/2 pound sliced mushrooms
2 cups chicken broth
3/4 cup buttermilk
1/2 Tbsp hot sauce
3 Tbsp kosher salt
1 Tbsp mustard powder
1/4 cup oil

dissolve the salt in 3 cups of water
add the mustard
place the pork chops in the brine for 2 hours or so,remove and pat dry

in a bowl mix the flour,onion powder,garlic powder,paprika and cayenne
set aside 3 Tbsp of the flour mixture
dredge the pork chops in the flour
heat the oil in a cast iron skillet until hot
add the pork chops and cook 5 minutes per side
remove and set aside
add the onion and mushroom to the pan
saute 5 minutes
stir in the reserved flour mixture
slowly whisk in the chicken broth making sure there are no lumps
heat to a slow boil and cook until thickened enough to coat the back of a spoon
stir in the buttermilk and the hot sauce
return the pork chops to the pan and simmer 15 minutes,until th epork chops are cooked through