Spicy Glazed Salmon

July 23rd, 2014

Spicy Glazed Salmon 1

 

Sometimes less is more.  With just 5 ingredients I was able to make a delicious dinner.  To be quite honest with you, I have not been inspired to cook lately.  It may be because of two solid weeks of cooking for a crowd.  But I also think it was because of the weather.  We were blessed with two weeks of near perfect weather for the first half of the month.  But when all of our company left, the skies opened up and rain started to fall for days on end.  When it wasn’t drizzling, it was just plain gloomy.  You can tell by the quality of my last post pictures.  Why bother making blog worthy food when it won’t photograph well. Just goes to show you how sick we food bloggers really are.

Spicy Glazed Salmon 3V

 

Well, the skies cleared yesterday afternoon and I was suddenly in the mood to cook, photograph and eat good food again.  This salmon dish has only three ingredients; salmon, peach preserves and Sriracha hot chili sauce.  The simple rice is enhanced with grilled scallions.  That’s it!  I made it in my grill pan because our gas grill was out of gas.  I’m sure it would be even better cooked outside.

Spicy Glazed Salmon 2

 

 

The peach preserves and Sriracha sauce gave a sweet and spicy kick to the salmon.  I will definitely be making this again.  It is nice to have my enthusiasm back.  I think I will make a cherry-almond tart today.

SPICY GLAZED SALMON (Country Living Magazine)

1/3 cup peach preserves
1 1/2 teaspoons chile sauce, preferably Sriracha
4 (6-ounce) salmon fillets with skin on
3 green onions
2 cups rice, cooked

Heat grill to medium in one zone and medium-low in another.  To make glaze:  In a heatproof dish, microwave preserves until just warmed, 10 to 15 seconds.  Stir in chile sauce.  Transfer all but 3 tablespoons of mixture to a small dish and set aside to serve at the table.

Season salmon fillets with salt.  Grill fillts, skin side down, on medium heat zone for about 10 minutes.  Meanwhile, grill green onions on medium-low zone until sear marks appear, about 3 minutes.  Remove onions, chop, and stir into rice; set aside and keep warm.

Brush fillets with some of reserved peach glaze  using a metal spatula, flip each piece.  Continue to grill until flesh is cooked, 2 to 3 more minutes.  Remove and brush with more glaze.  serve salmon over rice and with dish of reserved glaze.

Printable Recipe

 

Tilapia with Lemon Vinaigrette and White Beans and Radicchio

July 19th, 2014

Tilapia with Lemon Vinaigrette 3

 

After two weeks with company, we are on our own again.  The house feels empty.  I am missing the chaos and children’s laughter and even the shrieks of discontent.  But the house is back in order and the refrigerator looks less like a dumping ground for a crowd with disparate appetites.  At one time we had 5 different kinds of milk; soy milk, almond milk, whole milk, 2% milk and skim milk.

Cameron at computerI have reclaimed my computer from my 3 year old Grandson.  He loves watching You tube videos of Thomas the Train.

Cameron and Rachel at River

 

We took the Grandkids to the Rocky Broad River one day to play and splash in the water.

Tilapia with Lemon Vinaigrette 4V

 

 

So now we are back to meals for two.  This recipe for Tilapia with Lemon Vinaigrette is one of our favorites.  It is a Giada De Laurentiis recipe and we have been making it for several years now.  It is always a collaborative effort.  I make the lemon vinaigrette and white beans and radicchio and David pan fries the fish.  It comes together in a flash.  The vinaigrette is perfect with the fish and the combination of white beans and radicchio is a stellar accompaniment. The bitterness of the radicchio is tempered both by sauteing and by being mixed with the mellow cannellini  beans.  It is a simple dish with lots of flavor.

TILAPIA WITH LEMON VINAIGRETTE AND WHITE BEANS AND RADICCHIO (Adapted from Giada De Laurentiis)

8 tablespoons olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup chicken broth
Salt and freshly ground pepper
6 (5 to 6-ounce) tilapia fillets
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat.  Add the shallots and saute until tender, about 2 minutes.  Add the radicchio and saute until wilted, about 5 minutes.  Add the beans and broth and cook until the beans are heated through, stirring often, about 5 minutes.  Season the radicchio mixture, to taste with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat.  Sprinkle the fillets with salt and pepper.  Dredge the fillets in flour to coat completely.  Shake off the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates.  Top with the fillets.  Drizzle the the vinaigrette over and serve immediately.  Serves 6

LEMON VINAIGRETTE

1/4 cup fresh lemon juice
1/4 cup lightly packed Italian parsley and fresh tarragon leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup olive oil

Blend the lemon juice, parsley, tarragon, garlic, lemon zest, salt, and pepper in a blender or food processor.  With the machine running, gradually blend in the oil  Season the vinaigrette, to taste, with more salt and pepper.

Printable Recipe

Warm Avocado and Corn Salad

July 13th, 2014

Avocado and Corn Dish 6 H

 

I have been missing in action for a while I know.  The family is here for a two week visit and we have been spending our time on the water, at the park and activities in Asheville.  We have been doing a lot of cooking but I have been too distracted to take pictures.  Last night my DIL Kristen made a Southwestern feast with chicken and bean tacos, guacamole, Mexican rice and this warm avocado and corn salad.

Avocado and Corn Salad 4CV

 

Friends of our kids are here with their three children for a few days.  Christobal is a well known wedding photographer and took the above picture for me.  We were working with incandescent lighting but his impressive camera compensated well.

Avocado and Corn Dish 3C

 

Kristen used fresh sweet corn, ripe avocados, green onions and cilantro in this refreshing warm salad.  It was delicious with the tacos.  I am entering this salad in the Food 52 avocado recipe contest that is going on right now.  You may want to go to their site for some very interesting avocado recipes.

Avocado and Corn Dish 5C

 

Enjoy!

WARM AVOCADO AND CORN SALAD

5 ears of corn, kernels removed from cob
3 to 4 green onions, chopped, white and green parts separated
3 tablespoons chopped cilantro
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Juice of 1 lime
2 large avocados, cubed
Optional additions; 4 slices bacon, cooked and crumbled, smoked paprika, or pickled red onions

Heat butter and olive oil in skillet.  Add corn kernels and white parts of the green onions and cook for about 7 minutes.  Add cilantro and salt and pepper to taste.  Add the juice of the lime and remove from heat.  Add the cubed avocados.  Transfer to a serving bowl, sprinkle with the green parts of the green onion and serve.  This is especially good with the addition of crumbled crisp bacon.

Printable recipe

 

Raspberry and Blueberry Tiramisu

July 3rd, 2014

 

 

Raspberry Tiramisu 2

 

Happy 4th of July everyone!  This is the dessert that I will be serving to the family for the holiday.  It is a trifle of lady fingers, raspberry jam, berries and mascarpone whipped cream.  In a traditional tiramisu the lady fingers are soaked in espresso topped with marsala and mascarpone cream.  Chocolate is sprinkled on the top.  In this lighter version, the lady fingers are soaked in a Grand Marnier raspberry jam and the berries are added instead of chocolate.  I even took it a step further by using orange juice instead of Grand Marnier.  We have lots of kids at our party and I don’t think they would appreciate the alcohol.

Raspberry Tiramisu 1

 

The great thing about this dessert is that has to be made ahead of time.  The longer it sits the better it gets.  It couldn’t be simpler.  Enjoy your holiday.

RASPBERRY AND BLUEBERRY TIRAMISU (Adapted from Giada De Laurentiis)

1 12 ounce jar of seedless raspberry jam
6 Tablespoon Grand Marnier or Orange Juice
1 pound Mascarpone Cheese, at room temperature
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
48 soft ladyfingers (2 3-0unce packages) or 40 dry Italian Ladyfingers (2 packages)
3 baskets fresh raspberries (1/2 dry pint, about 3 3/4 cups total)
A handful of blueberries

Stir together the jam and 4 tablespoons of Grand Marnier or orange juice in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of Grand Marnier or orange juice in a large bowl to blend.  Using an electric mixer, beat the cream, granulated sugar, and vanilla in another large bowl until soft peaks form.  Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten.  Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 13x9x2-inch glass baking dish or other decorative serving dish with a third of the ladyfingers.  Spread a third of the jam mixture over the ladyfingers.  Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries.  Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries.  Cover and refrigerate at least 3 hours of overnight.

Dust confectioners’ sugar over the top if desired and serve.

Printable recipe

Bourbon Chicken Skewers and Orange-Pistachio Wild Rice Salad

June 29th, 2014

Grilled Chicken Kabobs 1

Grilling season is a great time of year.  It is sometimes a relief to turn the cooking over to my grill maestro.  It frees up my time to concentrate on side dishes. I love the flavor of this Bourbon marinade.  It is a little bit sweet and full flavored.  The recipe came from Paula on her blog Call me PMc.  It couldn’t be easier to mix together the bourbon, soy sauce, Worcestershire sauce, brown sugar, garlic and ginger.   The chicken skewers cook quickly.

Grilled Chicken Kabobs 2

I was looking for an interesting side dish to serve with the chicken and thought some kind of wild rice salad would be good.  I found a recipe from Ellie Krieger.  I wonder what happened to her show on the Food Network?  This orange and pistachio spiked rice salad is delicious.  It can be served cold or at room temperature.   It is even tasty warm.  It would be good with any barbecued chicken or pork.

Grilled Chicken Kabobs 3VI hope everyone has a wonderful 4th of July.  I will be taking a short break from blogging to spend time with the family.  We will be enjoying fireworks on the lake, swimming, hiking and most especially EATING.  Here is the gang that is coming.

Family on Labor DaySee you back here soon.

BOURBON CHICKEN SKEWERS

For recipe see this link

ORANGE-PISTACHIO WILD RICE SALAD  (From Ellie Krieger )

2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
3 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

For the dressing:
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.

When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.

For the dressing:
Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.

Pour over rice mixture and toss to incorporate.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.

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