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.