The Queen gave me a great cookbook for Christmas some years ago that was full of the “Best Recipes of 1999,” according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone ooohing and ahhing for more. Continue reading “Dad’s Classic Cook-off Chili!”
Ham leftovers masquerade as prosciutto here.
Easter rolls around and I think about ham. That was our family tradition when I was growing up. A ham dinner and an Easter Lamb Cake. But that’s another post. Continue reading “Leftover impasta”
Cheap meat, great taste. It’s what braising is all about. I like the whole idea of taking a cheap cut of beef and making it taste fantastic. Continue reading “Brazen Braising”
A family classic in Mom’s clan since who knows when, clam chowder became our traditional Christmas Eve entree back in the mists of time. Continue reading “Clam Chowder”
Hey, Dad really likes pasta with sauce…or without sauce, actually. I could eat it evey day probably. But then…you get it. Continue reading “Pasta Sauce”
Tried this recipe to see if it would yield a moister salmon filet. It did, big time, and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase. The lemon-butter-dill sauce option that comes with the recipe was better than the bottled stuff by far. Took extra time, but overall, given the salmon and the sauce, it was well worth it!
Slice your salmon filet into strips, 1 1/2 – 2″ wide. Create a poaching “platform” in your 10 or 12-inch skillet from lemon slices, about 3/8″ thick. Two lemon slices per salmon slice should do it. Arrange the salmon and lemon slices in the skillet and add 1/2 C water and 1/2 C white wine. A Sauvingnon Blanc or Pinot Grigio is nice for this. Sprinkle chopped, fresh parsley and tarragon or dill…about 2 T each or 1 T each dried, and 2 T finely diced shallot or onion.
Bring liquid to boil, cover and simmer for 12-16 minutes depending on the thickness of the filet. Remove fish and lemons, reduce liquid to 2-3 T. Pour through strainer into bowl containing 1 T honey, 2 T EVOO. This makes a great sauce.