One of my favorite meals. We eat salmon at least twice a month, & sometimes once a week. I try it differently each time, but always come back to this one. So simple & so DELICIOUS! Try this recipe made into foil pockets, then tossed on the grill. The veggies will take on the smoky sweetness of the salmon, while the salmon benefits from the moisture in the veggies, as they are steamed. Potatoes, carrots, corn, peppers, etc, all work well.
Need:
Cedar plank, soaked overnight fully in water
Center-cut salmon filet, about 10 oz.
Glaze:
2/3 c. bourbon
1/2 c. brown sugar
1 tsp. Concord Grape jam or jelly
1/2 stick butter
1 tsp. balsamic vinegar
1/2 powdered ginger
1/2 tsp. minced garlic (one small clove)
1 tsp. EVOO
1/2+ c. water
In a small saucepan on med-high heat, combine all ingredients, stirring well after each one. Bring to slight boil; boil at med-high for 15 minutes. Sauce will reduce by about a third. Remove from heat & allow to cool. If the glaze is put on the fish while it's hot, it will begin to cook the fish, which results in uneven heat spots & poor taste. Continue to stir throughout, to help cool it off & to incorporate flavors.
Once glaze is completely cool:
Place salmon filet on wet cedar board, skin side
down. Brush on glaze. Grill for 6-8 minutes. Baste often. Fish is done
when it flakes easily with a fork.
Enjoy!
Thursday, October 18, 2012
Loaded Baked Potato Soup with Four Cheeses
Such a simple recipe. This will come in hand on this cool fall nights. Serve hot with cornbread, salad & homemade banana puddin' (recipe follows)
Fully Loaded Baked Potato Soup with Four Cheeses:
Serves 6 -8
6 med-large red potatoes, washed well (eyelets removed, if needed)
1/2 c. vidalia onion, chopped fine
1 rib of celery, cut length-wise, then chopped
2 tbs. minced garlic OR 6 fresh-pressed garlic cloves
3 tbs. butter (half a stick)
10 pieces fresh crisp bacon (reserve several for garnish)
4 c. chicken broth
1/2 c. flour
1 tsp. dried parsley
8 slices American Cheese
2/3 c. shredded colby jack (pepper jack, munster& gouda work well, too)
2/3 c. shredded mozzarella
8 oz. carton onion & chive cream cheese
salt to taste (about 1-2 tsp.)
fresh cracked pepper
1 tsp.crushed red pepper flakes
1 12oz. can of beer (Yeungling or other dark lagers work best in this dish)
1-1.5 c. milk
1. Using a very large pot or stew-pot with a lid, put the butter in the pot & let it melt on med-high heat. When the butter is melted & begins to sizzle, add onions, celery & garlic. Cook until onions are tender & translucent. Garlic should be aromatic. Add pepper flakes, parsley, can of beer, milk & chicken broth. Bring to boil.
2. Once boiling, add the potatoes, bacon, salt, pepper. Whisk in flour. Mix well. Boil for 10-15 minutes to marry ingredients. Turn the burner down to low-med.
3. Unwrap American slices; pull apart by hand into small pieces & drop them carefully on top of the soup.Stir until melted.
4. Add both shredded cheeses & stir until melted.
5. Spoon cream cheese carefully into soup & stir until melted. Let boil for one hour at low-med.
6. When serving, offer shredded cheese, sour cream, bacon crumbles, scallions & hot sauce.
Chef's note: You also may add sausage for a heartier taste. Use a brand with high fat content, to add flavor. Make sure you drain it before adding to the soup.
Fully Loaded Baked Potato Soup with Four Cheeses:
Serves 6 -8
6 med-large red potatoes, washed well (eyelets removed, if needed)
1/2 c. vidalia onion, chopped fine
1 rib of celery, cut length-wise, then chopped
2 tbs. minced garlic OR 6 fresh-pressed garlic cloves
3 tbs. butter (half a stick)
10 pieces fresh crisp bacon (reserve several for garnish)
4 c. chicken broth
1/2 c. flour
1 tsp. dried parsley
8 slices American Cheese
2/3 c. shredded colby jack (pepper jack, munster& gouda work well, too)
2/3 c. shredded mozzarella
8 oz. carton onion & chive cream cheese
salt to taste (about 1-2 tsp.)
fresh cracked pepper
1 tsp.crushed red pepper flakes
1 12oz. can of beer (Yeungling or other dark lagers work best in this dish)
1-1.5 c. milk
1. Using a very large pot or stew-pot with a lid, put the butter in the pot & let it melt on med-high heat. When the butter is melted & begins to sizzle, add onions, celery & garlic. Cook until onions are tender & translucent. Garlic should be aromatic. Add pepper flakes, parsley, can of beer, milk & chicken broth. Bring to boil.
2. Once boiling, add the potatoes, bacon, salt, pepper. Whisk in flour. Mix well. Boil for 10-15 minutes to marry ingredients. Turn the burner down to low-med.
3. Unwrap American slices; pull apart by hand into small pieces & drop them carefully on top of the soup.Stir until melted.
4. Add both shredded cheeses & stir until melted.
5. Spoon cream cheese carefully into soup & stir until melted. Let boil for one hour at low-med.
6. When serving, offer shredded cheese, sour cream, bacon crumbles, scallions & hot sauce.
Chef's note: You also may add sausage for a heartier taste. Use a brand with high fat content, to add flavor. Make sure you drain it before adding to the soup.
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