The Menu
Grilled Salmon with Merlot Sauce
Simple Rice Pilaf
Buried Treasure Puffs
The Recipes
Grilled Salmon with Merlot Sauce
serves 4
http://www.e-cookbooks.net
4 (8-ounce) wild salmon fillets
Salt and freshly ground pepper
3 tablespoons olive oil, divided
1 teaspoon chopped shallots
2 teaspoons chopped garlic
1/2 teaspoon chopped thyme leaves
1 teaspoon chopped tarragon leaves
1 tablespoon unsalted butter
2 cups Merlot
1 cup chicken stock
1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion
Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to
rest.
In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat.
Serve salmon over vegetables and spoon sauce over salmon.
Simple Rice Pilaf
serves 4
There once was a restaurant chain called L&N Seafood Grille. This is their rice pilaf recipe, almost exactly. Their recipe called for 1 gallon of uncooked rice. You can see that I have cut it down a little. Obviously, this recipe can be much more than quadrupled, easily.
http: //www.food.com/recipe/a-simple-rice-pilaf-128563#ixzz1uDl2lE8h
2 cups uncooked rice
2 medium onion, fine dice
4 tablespoons butter
1/2 teaspoon white pepper
2 teaspoons chicken base
2 small bay leaf
4 cups water
4 chicken bouillon cubes
Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
Add onions and saute until clear.
Add chicken base, white pepper and bay leaf.
Saute for about 1 minute.
Add rice and saute for about 1 minute more.
Add water and boulion cubes. (The restaurant used chicken broth).
I use the Justin Wilson method, described below, for finishing rice.
Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.
Buried Treasure Puffs
serves 6
Orange scented mixed berries are topped with whipped cream and served in a puff pastry shell to make this easy yet elegant dessert.
http://www.puffpastry.com/recipe/60967/berried-treasure-puffs?CID=NL-G2-PP_
MAY12_001
1 orange
3 pkg. (6 ounces each) fresh raspberries (about 3 cups)
1 pkg. (6 ounces) fresh blueberry (about 1 cup)
1/4 cup water
5 tbsp. sugar
1 cup heavy cream
1 pkg. (10 ounces) Puff Pastry Shells, prepared according to package directions
Grate 1/2 teaspoon zest from the orange.
Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool for 25 minutes. Stir in the remaining raspberries.
Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry "tops".
Recipe Note:
Add some extra sparkle to the pastry shells with sugar. Beat 1 egg and 1 tablespoon water in a small bowl with a fork. Brush the tops of the unbaked pastry shells with the egg mixture and sprinkle with granulated sugar. Bake according to the package directions. To ensure that the shells "puff" properly, make sure to brush only the tops of the unbaked shells with the egg mixture.
Grilled Salmon with Merlot Sauce
Simple Rice Pilaf
Buried Treasure Puffs
The Recipes
Grilled Salmon with Merlot Sauce
serves 4
http://www.e-cookbooks.net
4 (8-ounce) wild salmon fillets
Salt and freshly ground pepper
3 tablespoons olive oil, divided
1 teaspoon chopped shallots
2 teaspoons chopped garlic
1/2 teaspoon chopped thyme leaves
1 teaspoon chopped tarragon leaves
1 tablespoon unsalted butter
2 cups Merlot
1 cup chicken stock
1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion
Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to
rest.
In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat.
Serve salmon over vegetables and spoon sauce over salmon.
Simple Rice Pilaf
serves 4
There once was a restaurant chain called L&N Seafood Grille. This is their rice pilaf recipe, almost exactly. Their recipe called for 1 gallon of uncooked rice. You can see that I have cut it down a little. Obviously, this recipe can be much more than quadrupled, easily.
http: //www.food.com/recipe/a-simple-rice-pilaf-128563#ixzz1uDl2lE8h
2 cups uncooked rice
2 medium onion, fine dice
4 tablespoons butter
1/2 teaspoon white pepper
2 teaspoons chicken base
2 small bay leaf
4 cups water
4 chicken bouillon cubes
Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
Add onions and saute until clear.
Add chicken base, white pepper and bay leaf.
Saute for about 1 minute.
Add rice and saute for about 1 minute more.
Add water and boulion cubes. (The restaurant used chicken broth).
I use the Justin Wilson method, described below, for finishing rice.
Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.
Buried Treasure Puffs
serves 6
Orange scented mixed berries are topped with whipped cream and served in a puff pastry shell to make this easy yet elegant dessert.
http://www.puffpastry.com/recipe/60967/berried-treasure-puffs?CID=NL-G2-PP_
MAY12_001
1 orange
3 pkg. (6 ounces each) fresh raspberries (about 3 cups)
1 pkg. (6 ounces) fresh blueberry (about 1 cup)
1/4 cup water
5 tbsp. sugar
1 cup heavy cream
1 pkg. (10 ounces) Puff Pastry Shells, prepared according to package directions
Grate 1/2 teaspoon zest from the orange.
Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool for 25 minutes. Stir in the remaining raspberries.
Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry "tops".
Recipe Note:
Add some extra sparkle to the pastry shells with sugar. Beat 1 egg and 1 tablespoon water in a small bowl with a fork. Brush the tops of the unbaked pastry shells with the egg mixture and sprinkle with granulated sugar. Bake according to the package directions. To ensure that the shells "puff" properly, make sure to brush only the tops of the unbaked shells with the egg mixture.
on June 15, 2012, 9:56 pm
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