Salmon Au Beurre Noir

This is an old recipe from the 1880’s often served in the old west towns and has been brought up to today’s standards

INGREDIENTS:

1 lb Salmon (Columbia River) fillet*
1 Tbs. capers
1 onion, sliced
4 Tbs. white wine vinegar (Divided)
2 oz unsalted butter
few sprigs fresh parsley

For garnish:
Fresh chopped parsley

PREPARATION:

Rinse the Salmon fillet and pat dry. Peel and slice the onion, rinse and chop the parsley.

COOKING:

Put the Salmon into a large frying pan and cover with pure cold water. Add the onion, half the vinegar and the parsley. Bring to the boil, reduce the heat and simmer gently for 15 minutes.

While the salmon is simmering, melt the butter in a medium skillet over medium-high heat. Cook until the butter turns rich golden brown and gives off a nutty aroma (This is called beurre noir in French, and translates as “black butter.”) Add the remaining vinegar and capers and boil for 1 minute.

Take the salmon out of the pan when it’s time, removing any bones and cut into 2 pieces. Place in a warmed serving dish. Pour the beurre noir over the fish and sprinkle with parsley.


* note the Columbia River king salmon is best, is more delicate, with subtle and delicious texture and flavor.

Spiced Grilled Onion Slices

INGREDIENTS:

2 Large red, Spanish or sweet onions
4 Tbsp extra virgin olive oil
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
Dash of Red Pepper Flakes


PREPARATION:

Day Before if possible. If using fresh herbs, wash and mince them finely. Add to the Olive oil and let stand overnight.

Peel the skin & cut them into ½” thick slices; about 5 or 6 slices per onion.
Stir in the herbs & pepper in the oil after letting it rest.

Cover onion slices with water and let stand for about ½ hour. Then drain.
Drizzle herb oil over the onion slices, save some for basting. Let them sit for at least half an hour.

GRILLING:

Grill onions, close cover and grill over medium-high for 6 to 8 minutes. Turn them over and drizzle the reserved Herb oil. Grill each side for a few minutes.

If you want grill marks, oil the grill first and only turn them once. If the grill is too hot, lower the rack.

* See Tips

Perfect Scrambled Eggs

May sound simple; but GOOD scrambled eggs a hard to find. Too often they arrive hard, dry & over done. An omelet? I didn’t order an omelet – brown/burnt. Well take heart.

INGREDIENTS:
6 Large Fresh brown eggs (White may be used)
¼ cup of milk or cream
2 ½ Tbsp Butter divided

PEPARATION:

Crack the eggs into a batter bowl, break the yokes with a whisk and whip them. Gradually add the milk/cream while continuing to whip. This will get them light and fluffy. About 2 minutes will bring them to an even color.

COOKING:

Set a 12” fry pan (The Calphalon non-stick, alternately use a griddle) on the burner set to medium letting it heat for a few minutes. Hold your hand just over the bottom to check for warmth. When it feels good and warm add the butter and spread it around as it melts. When it all melts add 4 oz. of the eggs (about half) to the center of the pan. It will spread out and start to set on the bottom. Take a fork and pull the mass in toward the center from all sides allowing the uncooked egg to reach the bottom. You’ll have a large clump form in the center.

When all has set, turn it over en-mass and let it rest for a minute or two to set the top. Take them out immediately unless you want them “well done” and hard.

The trick is working fast with a medium hot pan gathering in the egg as it sets. This whole process may take just 3 min. or so depending on how hot the pan is. No Stirring!

Do the same for the second batch, or cook them all at once on the griddle.

I guarantee they will be the lightest, fluffiest scrambled eggs you ever had. If cholesterol is a problem, remove three of the yokes and add one additional egg.

Grilled Corn off the Cob

INGREDIENTS: 1 Cup of frozen, loose white corn kernels* 1 Tbsp. olive oil Parsley for garnish PREPARATION: Allow the corn to thaw completely and drain any water from it. Place it in a zippered bag with the olive oil and mix well. Set aside for about a half hour while the Charcoal is started and gets up to temperature. GRILLING: A grilling basket is essential, the fine mesh style work best. Pour the corn/oil mix into the grilling basket and place on the grill grate over a medium fire. Move the corn around in the basket to expose it to the coals. You will know when it’s done, by the light brown glow it gets from the hot coals. (About 5-10 min.). Remove the corn to a serving dish, add a little parsley for color and serve. Notes: There are grilled corn on the cob recipes aplenty – Whole Kernel corn grilled there are none. Well give this recipe a try! The nutty flavor of the corn is outstanding and what’s better is you can add spices to the oil to come up with new and interesting flavors. *I have found Trader Joe’s frozen all natural with no additives to be exceptional, but I’m sure others will do.

Swedish Meatballs - Buffalo

Buffalo adds just a touch more flavor to a traditional dish.


INGREDIENTS:

1 lb ground bison (buffalo)
1/2 onion
1/2 cup milk
1 egg
10 Tbs. plain bread crumbs (Progresso)
1 /8 tsp sea salt (Just a couple of shakes)
¼ teaspoon allspice
Butter for frying

PREPARATION:

Peel the onion and chop finely. In a large bowl, pour in the milk, the cracker crumbs and spices Allow to soak for a few minutes.

COOKING:

Preheat the oven to 350 deg.

In the skillet, add the onions and brown on low heat in a little butter.
Add the ground bison, onions and egg to the bowl. Mix until thoroughly blended. Chill.

Using a tablespoon scoop out some of the meat mixture. With wet hands, roll the meat into a ball. Place in an oven proof dish Bake for 45 min. at 350 deg.

Makes between 11 and 15 balls depending on size.

Pan Seared Lamb Medallions

This is one of the first recipes that I developed years ago. Louisa, my wife just loves it. The lamb is juicy, tender and flavorful and the presentation is eye catching to say the least.

INGREDIENTS:

6 ea 3/4-inch-thick loin lamb chops
¼ Cup seasoned flour (pancake mix)
1 Tbsp extra virgin olive oil
2 red bell peppers
¼ cup dry white wine
Parsley sprigs for garnish.

PREPARATION:

Wash and de-bone the lamb chops cutting the meat into 1” medallions. If preferred, the larger pieces can be tied. In a plastic bag, add enough seasoned flower to cover the medallions ¼ cup or less. Shake the lamb in the seasoned flour, shaking off the excess before adding to the pan.

Wash the peppers and "carve", remove the core and white rib; cut into julienne strips. Wash the parsley sprigs

COOKING (Searing):

Heat a Sauté pan over moderately high heat (6-7) until the rim is hot to the touch, but not smoking, add the Oil allow it to heat, then add the lamb searing it for 3 minutes on each side for medium-rare meat. Transfer the lamb to a platter and cover with an aluminum foil tent.

In the Sauté pan sauté the bell peppers, adding pepper to taste, over moderately high heat for 5 to 6 minutes, or until they are crisp-tender. Arrange them around the lamb.

Deglaze the skillet with the wine over high heat, scraping up the brown bits, adding more wine to form a medium sauce. Spoon the sauce over the lamb medallions and the peppers. Garnish with parsley sprigs.

Mesquite Grilled Shrimp

INGREDIENTS:

1 pound jumbo raw shrimp (16 to 20)
½ tsp red pepper flakes *
1 large clove of garlic
1 Tbsp olive oil
Lemon cut in slices for garnish
fresh parsley for garnish
5 - 6 Bamboo skewers

PREPARATIONS:

Place the skewers in water and soak for at least an hour, along with the Mesquite chips (drain just before grilling).

Peel the shells from the shrimp, remove the legs and tail shell, clean out vein. Wash and pat dry. Mix the oil, garlic and red pepper and place in a plastic zipper bag with the shrimp for about ½ hour. Wash the parsley and cut the lemon.

Using a chimney starter, start the charcoal about 15 min. before grilling. Thread 4 shrimp on each skewer while the charcoal is starting.

GRILLING:

Spread the coals out, scatter the mesquite chips ** over the coals and replace the grill racks. Coat the grill racks with olive oil.

Place the skewered shrimp on the grill and grill with the cover closed over low to medium coals of charcoal until meat is pink, about 4 minutes, turn and grill another 4 min. They are done when they resist pressure and are firm.

Serve the shrimp on a platter garnished with lemon slices and parsley.
*See Tips
**

Note: The smoke box won't work here, It doesn't have time to even dry the chips out.

Grilled Asparagus Lemon Zest Infused

INGREDIENTS:
1 pound large fresh asparagus
1-2 tablespoons olive oil
1 teaspoon grated lemon zest
1 lemon

PREPARATION:

Firm asparagus stalks, the fat spears, not the skinny ones; with firm deep green to purplish tips are best. Wash under cold water. Trim off about 1/2-1" of the tough bottom of the spears then peel off the outer skin of the lower half of the stalk with a vegetable peeler. Zest the lemon. Mix the zest with the oil in a sallow dish and roll the spears in it. Allow to rest for 30 minutes up to 2 hours refrigerated.
Using a chimney starter, start the charcoal about 15 min. before grilling

GRILLING:

Spread the coals out, replace the grill racks. Coat the grill racks with olive oil.
Grill asparagus for 5 -7 minutes over a hot grill. Roll the spears 1/4 turn every min. or so. Asparagus should start to brown, but don’t let it char, but grill marks are a plus. Dripping oil may cause flare-ups. Use a spray bottle of water to spritz on coals, if necessary.
Remove from grill garnish with lemon slices and serve immediately

Notes: Peeling serves two purposes, first removing the tough outer shell and opening up the tender inner stalk to the lemon oil. The lemon oil in the zest mixes with the olive oil and coating the peeled asparagus with the mixture infuses the lemon oil into the asparagus.

Trout Almandine

INGREDIENTS:

2 Fillets (6-8 ounce) trout, skin on
2 Shallots (3-4 if small)
White pepper freshly ground
1/3 cup white wine
4 tablespoons butter
¼ cup blanched slivered almonds
2-½ tablespoons lemon juice
½ tablespoon chopped fresh parsley
parsley stems for garnish
6 wedges lemon, for garnish

PREPARATION:

Rinse the trout, scraping the skin side with a sharp knife to remove any loose scales. Trim and visible fat and rinse again and pat dry. Season with white pepper to taste. Place in refrigerator ‘till ready to grill.
Rinse the parsley and chop the ½ Tbsp finely. Juice the lemon.
Peel the shallots, and cut into thin disks.

COOKING

Heat a medium shallow sauce pan and melt 2 Tbsp. of butter. Add the almond slivers and toast ‘till a light brown. Add the 2-1/2 Tbsp of lemon juice, the 1/3 cup of wine and the chopped parsley. Stir over low heat until well blended. Just keep it warm, not bubbling.
Heat 2 tablespoons butter on a large griddle over high heat (375) until melted. Spread the shallots on the griddle and saute just till brown. Push them to the back, spread more butter on the griddle and ad the trout flesh side down. Spread the shallots over and around the trout, so they flavor the fish. Grill for 2 min. no longer. Scrape the shallots to the back of the griddle.

(USING A LARGE FLIPPER) Turn the trout skin side down and cover with the shallots. Grill over medium heat (350) ‘till the thickest part is just firm and resistant to pressure (springiness) about 3-4 minutes Remove trout to serving plates.
Assemble the shallots to the back of the plates. Spoon the Almond sauce over the Trout. Garnish with the Lemon wedges and the Parsley.
Serve immediately