(no subject)
Transitioning from living the nights to living the days in the course of 48 hours is tough...I planned to stay up until midnight tonight to party a bit after shopping, but that might not happen now...
I wanted to post this to get a little interactive with my Live Journal friends...I've been out of ideas for things to cook for myself for lunches without going over well known recipes and wondered 'where can I get good recommendations and good feedback?' and thought, 'it's in my Livejournal!'
So, to EVERYONE that reads this, if you can, i'd like you to take your favorite one or two dishes, innovative, new, tasty or otherwise yumtastic and post it in a comment here if you can. I'll compile the recipes and cook them myself, we can comment on them and start a collection. I'll put together a nice little portfolio of them and mail them to you later if you want...but really, i just wanted to found this post to start a ball rolling on recipe exchanges between the students that read, the kids, the grown ups...the men, the ladies and the female keepers that are really men who have a habit of acting really flirty when they drink (inside joke). i know people from across Canada, USA, UK, and Sweden read this, so post something you like.
To get that ball rolling, to see what happens, here's a recipe that I loved and my take on it...
Mustard Maple Lime Salmon (Trust me here!)
Combine;
- Zest and juice of 2 limes
- 2 tablespoons Dijon Mustard
- 2 tablespoons Olive Oil
- 6 tablespoons Maple Syrup
- 1 tablespoon Freshly Ground Pepper
Optional: - 1 Small Minced Shallot (I don't use this...)
Now, this recipe has two takes, one it's designed for, and one I made up;
Grilled Cedar Plank Method (what it was designed for)
1. Preheat barbecue grill to medium high (450 degrees F), place soaked plank on the grill by itself for 5-10 minutes or until the plank begins to pop, crackle and lightly smoke. DO NOT LET IT CATCH FIRE
2. Place salmon on lightly smoking plank and lower temp. to medium (375-400). Cook with lid down checking periodically to make sure your salmon isn't on fire. That would be bad.
3. Cook for 30-40 minutes-ish. Depending on cut, size and state of salmon when put on the grill. The salmon should be completely thawed when you do this.
My method;
1. Apply the marinade listed above to the salmon in a glass casserole dish and let soak for 30 minutes to 2 hours depending on the depth of penetration you want the sauce to hit. Most of the time I will use a fresh salmon for best results, regardless; completely thaw the salmon. Spread the sauce repeatedly for an even coat around the salmon.
2. Preheat the over to 350-400 degrees and place the casserole dish in the middle of the oven. Cook for 30 minutes to an hour depending on the size of the salmon, taking care to open the over and re-spread the sauce over the exposed top of the salmon if there wasn't much made.
3. Let cool for 5-10 to let the cooked sauce that caramalized to harden just a touch.
Now, the results of the second method, the one I did experimentally last year and have repeated a few times since gives you a sweeter fish. The sourness is really nice and the results are REALLY tasty. A good sized, juicy salmon is preferred since you'll get a dish that has a nice sweet and sour outside and a tender juicy salmon on the inside, keeping the flavor. (sort of like a smoked brisket for flavor)
Anyways, i'm going for breakfast since, if you couldn't guess, I'm hungry ;)
I wanted to post this to get a little interactive with my Live Journal friends...I've been out of ideas for things to cook for myself for lunches without going over well known recipes and wondered 'where can I get good recommendations and good feedback?' and thought, 'it's in my Livejournal!'
So, to EVERYONE that reads this, if you can, i'd like you to take your favorite one or two dishes, innovative, new, tasty or otherwise yumtastic and post it in a comment here if you can. I'll compile the recipes and cook them myself, we can comment on them and start a collection. I'll put together a nice little portfolio of them and mail them to you later if you want...but really, i just wanted to found this post to start a ball rolling on recipe exchanges between the students that read, the kids, the grown ups...the men, the ladies and the female keepers that are really men who have a habit of acting really flirty when they drink (inside joke). i know people from across Canada, USA, UK, and Sweden read this, so post something you like.
To get that ball rolling, to see what happens, here's a recipe that I loved and my take on it...
Mustard Maple Lime Salmon (Trust me here!)
Combine;
- Zest and juice of 2 limes
- 2 tablespoons Dijon Mustard
- 2 tablespoons Olive Oil
- 6 tablespoons Maple Syrup
- 1 tablespoon Freshly Ground Pepper
Optional: - 1 Small Minced Shallot (I don't use this...)
Now, this recipe has two takes, one it's designed for, and one I made up;
Grilled Cedar Plank Method (what it was designed for)
1. Preheat barbecue grill to medium high (450 degrees F), place soaked plank on the grill by itself for 5-10 minutes or until the plank begins to pop, crackle and lightly smoke. DO NOT LET IT CATCH FIRE
2. Place salmon on lightly smoking plank and lower temp. to medium (375-400). Cook with lid down checking periodically to make sure your salmon isn't on fire. That would be bad.
3. Cook for 30-40 minutes-ish. Depending on cut, size and state of salmon when put on the grill. The salmon should be completely thawed when you do this.
My method;
1. Apply the marinade listed above to the salmon in a glass casserole dish and let soak for 30 minutes to 2 hours depending on the depth of penetration you want the sauce to hit. Most of the time I will use a fresh salmon for best results, regardless; completely thaw the salmon. Spread the sauce repeatedly for an even coat around the salmon.
2. Preheat the over to 350-400 degrees and place the casserole dish in the middle of the oven. Cook for 30 minutes to an hour depending on the size of the salmon, taking care to open the over and re-spread the sauce over the exposed top of the salmon if there wasn't much made.
3. Let cool for 5-10 to let the cooked sauce that caramalized to harden just a touch.
Now, the results of the second method, the one I did experimentally last year and have repeated a few times since gives you a sweeter fish. The sourness is really nice and the results are REALLY tasty. A good sized, juicy salmon is preferred since you'll get a dish that has a nice sweet and sour outside and a tender juicy salmon on the inside, keeping the flavor. (sort of like a smoked brisket for flavor)
Anyways, i'm going for breakfast since, if you couldn't guess, I'm hungry ;)