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.
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.
Admit it you have had a food dream involving soft and fluffy pancakes. A dream where no matter how much you eat the stack of pancakes never shrinks. The visions of fluffy, buttery, and syrup coated goodness dance in your head. Most times I imagine you reach for a box of pancake mix. Do you realize how simple it is to make a great fluffy pancake? This pancake recipe is a winner in so many ways it hits the mark of the perfect pancake profile (taste, texture, fluff, and weight).
Double Fluffy Pancakes
1 cup A.P flour
2 tsp. Baking Powder
Pinch of Salt
2 tbsp. Granualated Sugar
Combine dry ingredients in bowl
3/4 cup plus 2 tbsp milk
1 egg beaten
2 tbsp melted butter
1 tsp. Vanilla
Combine wet ingredients and mix.
Add wet ingredients to dry ingredients and mix just until combined. Do not over mix as it will deflate your pancakes.
Allow batter to rest for 30 minutes.
Ladle out the batter onto a preheated lightly oiled griddle or heavy bottom skillet or cast iron pan.
The pancake is ready to flip when the bubbles in the batter have stopped appearing and the edges of the pancake have started to dry out.
Turn the Pancake over gently and don’t bother with the theater flip made for tv. This can deflate your pancake.
Give your pancake a few minutes to cook after you flip.
Adjust heat for the next batch if necessary.
Strawberry 🍓 Syrup
1 cup strawberries diced
4 tbsp white sugar
3 oz water
Simmer strawberries until they break down about 10 minutes.
The color will also change to a more vibrant red to reflect the transformation.
Standing in my kitchen gazing at my pantry with the hankering for a sweet treat. It dawned on me that a brownie would be a nice fix. I’d be willing to bet that most kitchens have everything you need to make this epic brownie. There was not a box harmed in the making of this recipe. The secret to this recipe was Nestle Hot Chocolate packets. The flavor of hot chocolate always brings back memories of treasured times.
Recipe for amazing brownies below.
Flour – 1cup
Sugar- 1 1/2 cup
1/2 t. Salt
1/4 t. Baking Powder
1/2 t. Cinnamon
Hot Chocolate ( I used Nestle) 9 packets
Butter – 1 stick
Eggs – 3
Vanilla- 1 T
Preheat oven to 350
Combine melted butter, egg, vanilla, and sugar.
Mix remaining ingredients
Add dry ingredients slowly to wet ingredients
Mix only until combined
Pour into greased 8×8 pan
Bake for approximately 30 minutes until a toothpick is out comes out clean.
What you top the brownie with is your choice. Ice cream or melted chocolate drizzled all over the brownie work spectacularly.
To finish my sweet treat I made a hot cocoa glaze.
Hot Cocoa Glaze
1 cup Powdered Sugar
1/4- 1/2 cup milk
Hot Chocolate 4 packs ( I used Nestle)
Combine ingredients with a whisk
Top cooled brownie
You can now proceed with enjoying your delicious and super amazing brownie.
A cold winter day craves the delicious and delightful dish “beef stew”. The magic ingredient in a good beef stew is allowing the dish the time to develop the flavors and turning your meat into a succulent bite of goodness. I’ve seen it before to bypass the time people try to cook at a high temp and what they do is stress the meat out, not allow the flavors to develop, and quite often cause the fibers in the meat to act like rubber bands.
To Make the stew you need
Beef such as London broil or top round ( 2#)
Onions- 1 ea. Diced
Carrots -3-4 chopped
Celery – 3-4 stalks chopped
Red potatoes – approx 10-15 ea. Whole or halved
Garlic Cloves – approx 6 minced
Crushed tomatoes -1 can
Tomato Paste – 4 oz can
Fresh Herbs like sage, basil, rosemary, oregano, and thyme- to taste
Beef Broth or Beef Stock- 1 box
Salt – to taste
Pepper – to taste
Paprika – to taste
Cumin – to taste
Flour – to coat meat
The measurements of your ingredients don’t need to be specific amounts. The thing you want to do is taste your food and adjust as you go. The great thing about cooking a recipe like beef stew is to let taste be your guide.
Coat meat in flour seasoned with salt, pepper, paprika, cumin, and chili powder. Be generous
Sear the meat using a little oil in your pot. After it’s been at room temperature for about an hour.
Remove the meat and let sit
Add tomato paste
Add beef stock and simmer
Add crushed tomatoes
Add meat back
Bring to a boil and reduce to a simmer
Cook for several hours on a low simmer
Remove meat and dice. Cut against the grain.
Serve with rice or mashed potatoes.
A good accompaniment to the beef stew is a nice crusty bread to soak up the delicious stew gravy. Nice focaccia is a good choice too. For this beef stew, I made a quick herb cheese flat bread.
To make the flat bread.
1/2 cup Greek yogurt
3/4 cup self rising flour
Use a dough hook or mix by hand until the dough comes together.
on a floured surface roll dough into a ball.
Brush with olive oil
Cover and let rest 20 minutes
Roll out dough
Top with ingredients – for this I used olive oil, mozzarella cheese, Italian herbs
Bake in preheated 400-450 degree oven for 12-18 minutes