Saturday, June 30, 2007
Friday, June 22, 2007
Compound butter is regular unsalted butter with flavor added to it. Tonight I made two kinds, cilantro, and basil. The cilantro butter adds a freshness to the taste of the corn. I don't know about the basil butter - this is the first time I've made it, but I think it'll be great to use with an Italian meal.
It's easy to make - just chop the fresh herbs and mix with softened butter.
It was worth the wait!
I grilled the salmon fillets for 4 minutes on each side, then let them rest just about 5 minutes before assembling the sandwiches. They were moist and perfect.
The sauce is really yummy - the capers give it a little tang. Try to use fresh herbs if possible.
2 pounds fresh salmon fillets
Good olive oil
Freshly ground pepper
For the sauce (make this a bit ahead of time):
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves
For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
Monday, June 18, 2007
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice
2 Shots of gin
1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale
I loosley based my recipe on this one. Here's what I did:
Poured the entire bottle of wine into a large plastic jug. Cut up a lime and a lemon and squeezed those into the wine, then dropped the lemon into the jug (the lime was a little old and the peel not so attractive). I didn't have an orange, and we forgot to get one at the store, so I just added a little extra orange juice concentrate. A couple of spoonfuls of sugar, two shots of really good gin, and it sat in the frig for several hours. Just before serving, I added 2 liters of ginger ale to the jug. Poured it into a pretty pitcher, and served it with fresh strawberries, blueberries, and grapes in the cups.
Friday, June 8, 2007
Thursday, June 7, 2007
1 C sugar
1 (3 oz.) pkg. strawberry Jell-O
1 white Jiffy cake mix
1/3 C margarine (diced)
Put in a greased 8 x 8 cake pan in the order listed. Pour 1 Cup water over other ingredients. Do not mix. Bake at 350 for one hour or a little less.
Wednesday, June 6, 2007
1/3 C orange juice
1/4 C olive oil
1 TBS white wine vinegar
2 cloves garlic, minced
1 1/2 tsp. salt, divided
1 tsp. pepper, divided
6 (1/4-1/2"thick) bone-in pork chops
3 large oranges, cut into 1/4" slices
1. Place marmalade, orange juice, oil, vinegar, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a blender; process until well blended.
2. Sprinkle remaining salt and pepper evenly over pork. Place chops and 1/2 C of marinade in large Ziplock bag; seal and shake to coat. Chill 2 hours. Drain, discard marinade from bag.
3. Grill pork, covered with grill lid, over med-hi heat, 4-5 minutes on each side or until no longer pink or til juices run clear.
4. Grill oranges 1-2 minutes on each side or til grill marks appear. Serve chops w/ remaining marinade and grilled orange slices.Ben found this recipe at WalMart in the produce department on one of those little cards they have strategically placed around the necessary ingredients.
The grilled oranges just had kind of an added "toasty" flavor to them. They were good with the pork.