Salmon is a very popular choice when it comes to making fish for dinner. The flavor of a well-made salmon dish is very memorable and fulfilling. On the flip side, a poorly made Salmon dish could leave you very unsatisfied. The key to a great salmon dish is to not overcook it. The trick is to remove the salmon from the heat source before it hits the desired temp. The Fda recommends cooking salmon to 145 degrees. Many experts agree that the temp of perfectly cook salmon is closer to 125-130 degrees and allow to sit about 5 minutes before service.
To season your salmon remember to not be too heavy with the salt as with most seafood too much salt will ruin the delicate flavors of your fish. Prior to seasoning your dish it’s good to pat your salmon dry. Salt and pepper is all you need to season the fish with. To make the glaze saute some shallots, ginger, garlic and the white part of the green onion. Next add some like juice, orange juice, orange zest, and some orange marmalade, and honey. Simmer for about 10 minutes. A good sign your salmon is ready is when the color changes from bright orange to more of a faint peach color. When the color changes it’s just about show time.
It’s a great idea to have all your mise en place ready before you start your dish because when you start your salmon you want to be able to react when it is ready to be served. Have all your side dishes rocking and ready before the salmon is finished. I served my dish with some nice barley and sautéed squash.
Cooking and passion = flavor! Other things come into the equation but the long and the short of the formula is that you can’t make a great dish if you lose your passion. Many chefs have the passion and still can’t make a great dish, but passion is a building block of a great dish. Over the past holiday, I put together a pork chop that melted in my mouth it was so succulent and juicy. The flavor exploded off the plate and each bite was an experience.
I picked up some Kinders Buttery Steakhouse Rub and seasoned my pork chops liberally after I dried them off. Drying off the excess moisture allows the meat to get a good crust when you sear it in. Being liberal with your seasoning on thicker cuts of meat is very important as you want the flavor to permeate the center.
Get a nice sear on your pork chop and then remove from the pan and add your vegetables. I also added apples as they compliment pork and brussel sprouts superbly. Let the pork chops roast in the oven. Cook until you hit 145.
Once your pork chop has reached temp pull it off the heat and place it on the side with the vegetables. To your pan add whole grain mustard, butter, honey, some wine or apple juice and a little flour. Simmer and let the gravy thicken. Check for flavor add more salt and pepper as needed.
That moment when you taste a great dish is so fulfilling and even more fulfilling when you crafted a great dish for others to enjoy. This pork chop made me smile and I know it will make you smile too!
Scallops are one of the great blessings of the sea. A glorious flavor profile that hits so many great notes. The texture is juicy and succulent. The flavor is nutty, buttery, sweet, and delicate. Making sure you don’t overcook your scallops and you will have a delicious bite. The other great thing about scallops is they compliment so many other ingredients perfectly. The scallops should be pat dry be seasoned before adding to a hot olied pan. Cook a few minutes per side and serve asap.
To compliment my delicious and succulent scallop I made a nice blueberry gastrique using lemon juice, wine, and honey and simmered it with fresh blueberries. The flavor of the gastrique is sweet but not too sweet to overwhelm the delicate scallops.
To bring the dish home I paired it with pasta with shallots, lemon juice and zest, pine nuts and sauteed carrot top greens.
I also roasted some carrots and cooked a sausage patty. All the flavors met each other and had a dance party in my mouth.
Click the link to watch the YouTube video of this dish.
If your like me I get excited when new products hit the shelf at my local grocery store. The more choices I have to elevate my dishes the more creative juices start to flow. With each new product I play around with the better it is for the palate. All new products are not winners, I have bought many duds in my day.
The San Marzano tomato originates near Naples, Italy 🇮🇹 in a town that is named San Marzano sul Sarno. This tomato is similar to a roma tomato but the shape is a bit more pointy. The tomato is renowned for being a sweeter meatier tomato. Chefs across the globe swear by this tomato. I decided to make a sauce with this “100% Italian Specialty ” Carmelina ‘e…San Marzano Italian Tomato Puree.
The characteristics of the perfect tomato sauce is defined by a sauce that is a complex and refined yet uncomplicated by the amount of ingredients put in the pot. The star of the sauce should be the tomato. The ideal sauce should be sweet, and tangy, thick but not the consistency of a heavy paste. A winning pasta sauce should hold on to the pasta and distribute flavors in every bite.
Roasted vegetables and tomatoes sauce go hand in hand and add so much depth to your pasta. The flavor your able to draw out off vegetables through proper roasting will add so much taste to your dish you will be wondering why you ever allowed yourself to settle for less.
Lemon and Honey might not be ingredients you add to your regular spaghetti sauce but I think you should add it to your sauce moving forward. After adding the lemon juice and honey continue to simmer the sauce for another 30 minutes to 1 hour.
This pasta dish using the Carmelina ‘e…San Marzano Italian Tomato Puree turned out really delicious and I can confidently recommend this as a product you should add to your shopping list the next time you are planning to make a tomato based sauce.
Imagine this, eating a delicious breakfast using leftovers from thanksgiving that seems intentional and not forced. This is not a breakfast dish that seems forced by any stretch but rather a pleasant breakfast dish you will be craving for years to come.
Start off with a yam you might have left over and grate it along with an onion. Squeeze out any moisture from the yam and onion to allow the yams to be able to get a crisp crust when you cook them up. Dice up 1/2 a bell pepper and mix with the onion and yam. Season with salt pepper and garlic.
Get you eggs ready to scramble and dice your turkey.
After you have heated some olive oil in your pan on high add the yam mixture and allow to cook for a while. Then add your turkey and begin to mix together. Cook you scrambled egg omelet style so it remains intact.
Place your scrambled egg as a base and top with your turkey yam hash browns. To garnish use a dollop of cranberry sauce and some green onions.
This dish has it all sweet, salty, and savory. I know you will enjoy your leftovers.