I had the privilege of officiating at the wedding of Mary Michalski and Dick Strossner (as in the Bakery!). At their reception they had the BEST salmon I had ever eaten. Mary was kind enough to email me the recipe. There's no "amounts"...just add it to taste. I used about a teaspoon of all of them except chili powder and paprika, and a little more than a teaspoon of basil. I find the best Salmon at Sam's Wholesale or Cosco. You can even find it in frozen bags. 1 lb of King Salmon Fillet serves 2 - 3 people. Two 6 lb fillets for a party will serve around 25- 30 people. Mary was a cook for me at Camp Buckhorn for a couple of summers...a dear, dear friend. If you go by Strossner's Bakery please tell her I said hello!
King Salmon Fillet
Make a rub using brown sugar, salt, paprika, garlic powder, chilli powder, freshly ground black pepper, sweet basil.
Spray a baking dish with Pam or lightly grease with olive oil. Lay Salmon SKIN side down and pack the rub over the entire top fo the fillet. Let sit in the 'fridge for 30 minutes.
Cover with foil and bake at 375 degrees until internal temperature reaches 140 degrees. Take off foil the last 4 minutes if you like the rub to crunch up a little. (12 lbs took around 45 minutes, 2 lbs around 15 minutes) Best to use a thermometer.
Sam Coates
Sunday, April 11, 2010
Friday, April 9, 2010
Macaroni and Cheese, Fancy
Friday's are my day off, and yes, while I'm cleaning house, I watch The View. I especially like their Hot Topics. Today they had a lady on that has a cookbook called, "The Pioneer Women Cooks". Looked up her website, http://www.thepioneerwomen.com/. Really good recipes. Great pictures...wish I could do that! Macaroni and Cheese is always a "feel good" food. Here's her recipe...looks great.
Fancy Macaroni and Cheese
4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)
Preparation Instructions
Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside.
Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.
Fancy Macaroni and Cheese
4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)
Preparation Instructions
Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside.
Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.
Wednesday, April 7, 2010
Hungarian Goulash in Crockpot
This recipe is not in my cookbook. Left it out, and I'm sorry. It WILL be in my 2nd book. Here it is. So good. Make it at night, stick it in the fridge, then plug it up in the morning and it will be ready for supper.
Hungarian Goulalsh in Crockpot
2 lbs stew beef cubed
1 Large onion or onion powder
1 clove of garlic minced or garlic powder
1/2 C catsup
2 T Worchestershire
1 T brown sugar
2 t salt
2 t paprika
1/2 t dry mustard
1 C water
1/4 C flour (to be used at end, AFTER cooked)
Place meat in slow cooker, cover with sliced onion. Combine ingredients (except flour) and pour over meat.
Cover and cook on low 9 - 10 hours. Dissolve flour in a little cold water. (small amount of water). Stir into the mixture to thicken. Turn on high for another 10 - 15 minutes until thick. Serve over egg noodles or rice. 5-6 servings.
Hungarian Goulalsh in Crockpot
2 lbs stew beef cubed
1 Large onion or onion powder
1 clove of garlic minced or garlic powder
1/2 C catsup
2 T Worchestershire
1 T brown sugar
2 t salt
2 t paprika
1/2 t dry mustard
1 C water
1/4 C flour (to be used at end, AFTER cooked)
Place meat in slow cooker, cover with sliced onion. Combine ingredients (except flour) and pour over meat.
Cover and cook on low 9 - 10 hours. Dissolve flour in a little cold water. (small amount of water). Stir into the mixture to thicken. Turn on high for another 10 - 15 minutes until thick. Serve over egg noodles or rice. 5-6 servings.
Monday, April 5, 2010
Cake Cookies Quick
Don't have time to make cookies right out of the oven. Don't even have those "roll" cookies to cook. IF you have a cake mix of any kind you can make cookies. We have a Child Development Center at our church. Every so often I make HOME MADE chocolate chip cookies for the kids. You won't believe HOW MANY kids have never had BAKED cookies. So no more excuses...use this SIMPLE recipe. Lemon Cake Mix is my favorite. You can add grated lemon rind to that one.
Cake Cookies Quick
Combine:
Cake Mix (like Lemon, Chocolate, any mix will do)
1/2 C oil
2 eggs
Scoop by spoonful on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Cake Cookies Quick
Combine:
Cake Mix (like Lemon, Chocolate, any mix will do)
1/2 C oil
2 eggs
Scoop by spoonful on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Sunday, April 4, 2010
Apple Dumplings
Yesterday when I blogged Monkey Bread for breakfast, I also thought about these Apple Dumplings. If I had to choose, i think I'd pick these dumplings. They are sooooo good hot or cold. Sometimes I add a piece of caramel or a pecan in with the apple. When you make this the first time, you'll wish you had doubled the recipe. Can top it with a little vanilla ice-cream. Let me know what you think. I PROMISE you'll LOVE it.
Apple Dumplings
2 packages of 8 oz cresent rolls
4 apples, cored and quartered (peeled or unpeeled, your choice)
Pumpkin pie spice or apple pie spice or just cinammon (can even use little ground gloves)
1 C sugar
1 stick of butter
1 can sprite
Roll up an apple piece into each square of cresent roll dough
Lightly spray butter pam in a 13 X 9 in pan (glass or metal)
Put the apple/rolls in the pan and sprinkle with spice and a little sugar on top
MELT a stick of butter, cup sugar and can of sprite on stove top
Pour over the apple/rolls
Bake at 350 degrees for 25-30 minutes.
Apple Dumplings
2 packages of 8 oz cresent rolls
4 apples, cored and quartered (peeled or unpeeled, your choice)
Pumpkin pie spice or apple pie spice or just cinammon (can even use little ground gloves)
1 C sugar
1 stick of butter
1 can sprite
Roll up an apple piece into each square of cresent roll dough
Lightly spray butter pam in a 13 X 9 in pan (glass or metal)
Put the apple/rolls in the pan and sprinkle with spice and a little sugar on top
MELT a stick of butter, cup sugar and can of sprite on stove top
Pour over the apple/rolls
Bake at 350 degrees for 25-30 minutes.
Saturday, April 3, 2010
Monkey Break
Need somthing delicious for Easter Breakfast? I LOVE this for breakfast. Rich and delicious.
Monkey Bread
3 cans of canned biscuits
1/2 C sugar
2 T cinnamon (or more to your taste)
1 1/2 stick of BUTTER (not margarine)
1 1/2 C brown sugar
3 t water
1/2 C pecans
Put the nuts at the bottom of a bunt or cake tube pan. Quarter the biscuits. Just pull them apart and roll in the cinmamon and sugar that has been mixed together in a bowl. Put 1/2 of the rolled biscuits in the pan. Melt the butter, brown sugar, and water. Boil 2 minutes and pour 1/2 over biscuits. Then throw in the other half of buscuits and pour the other half of liquid on top. Bake at 350 degrees for 25 minutes. When it is cooked, turn it upside down on a dish that can hold liquid. Watch out, it's HOT. Then just pull off pieces and ENJOY. You'll be in monkey heaven. (another option is to throw a little of the pecans on top of the different layers of biscuits so they'll be all through and not just "on top". )
Monkey Bread
3 cans of canned biscuits
1/2 C sugar
2 T cinnamon (or more to your taste)
1 1/2 stick of BUTTER (not margarine)
1 1/2 C brown sugar
3 t water
1/2 C pecans
Put the nuts at the bottom of a bunt or cake tube pan. Quarter the biscuits. Just pull them apart and roll in the cinmamon and sugar that has been mixed together in a bowl. Put 1/2 of the rolled biscuits in the pan. Melt the butter, brown sugar, and water. Boil 2 minutes and pour 1/2 over biscuits. Then throw in the other half of buscuits and pour the other half of liquid on top. Bake at 350 degrees for 25 minutes. When it is cooked, turn it upside down on a dish that can hold liquid. Watch out, it's HOT. Then just pull off pieces and ENJOY. You'll be in monkey heaven. (another option is to throw a little of the pecans on top of the different layers of biscuits so they'll be all through and not just "on top". )
Thursday, April 1, 2010
Herbs de Provence and Chicken Cristo
After Maundy Thursday service, Lucy and I went to Adams Bistro at 8:30 p.m. for supper. I ordered the Chicken Cristo. It was covered in spinach, goat cheese, grilled onions and roasted red peppers. It was grilled to perfection. Had a nice smokey flavor. I'll try to find a recipe for this, but everyone I looked up on the web used Herbs de Providence as the spice for the chicken. Here is Emeril Lagasse's recipe. BAM! Sounds like it would make a great grilling spice for chicken cooked about any way. In a lot of recipes I looked up, they also included 2 T of lavendar. Following is a recipe I found for the chicken. I'm going to try it soon.
Herbs de Provence
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
Directions
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
Chicken Cristo
1 tablespoon plus 1 1/2 teaspoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)
(if you like it the way I had it, add grilled onions, goat cheese and roasted red peppers)
Preparation--Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired) I would add a little liquid smoke to this.
Herbs de Provence
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
Directions
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
Chicken Cristo
1 tablespoon plus 1 1/2 teaspoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)
(if you like it the way I had it, add grilled onions, goat cheese and roasted red peppers)
Preparation--Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired) I would add a little liquid smoke to this.
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