VPWL

Panko Crusted Salmon

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Panko is such a neat way to add a little crunch to the salmon and the mustard is really a good compliment.

Ingredients:

  1. 10 salmon medallions
  2. 1 Tbs olive oil
  3. salt and pepper to taste
  4. 2 Tab honey mustard or sweet hot mustard
  5. 2 tsp fresh thyme, chopped
  6. 2/3 c panko bread crumbs
  7. 2 Tab chopped parsley
  8. ½ Tsp sweet paprika

Directions:

  1. Place salmon on baking pan
  2. Sprinkle with salt and pepper.
  3. Combine mustard and 1 tsp thyme in a small bowl.
  4. Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.
  5. Add a light sprinkle of salt and pepper.
  6. Spread mustard mixture on salmon.
  7. Top with panko mixture.
  8. Roast in a 400° oven for 5 -10 minutes or until almost completely firm to the touch and flakes when poked with a fork.
  9. Finish under broiler to toast panko .

Serves: 10

Source: AnnMarie’s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.

Comments: This is one third of the salmon trio

Glazed Salmon

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Salmon doesn’t get much easier.

Ingredients:

  • 10 salmon medallions
  • cooking spray
  • salt
  • pepper
  • 2 Tab lemon juice
  • 2 Tab maple syrup
  • 1 Tab vinegar
  • 1 Tab vegetable oil

Directions:

  1. Spray a roasting pan with cooking spray.
  2. Place salmon on baking pan and sprinkle with salt and pepper.
  3. Bake at 350º for 5-8 minutes until cooked through.  (Time will depend on thickness of fish. Test. Do not over cook.)
  4. Mix lemon juice, maple syrup, oil and vinegar for glaze.
  5. Pour glaze over fish and broil 1 minute until bubbly. Watch it so that it doesn’t burn!

Serves: 10

Source: Follow the Foodie.wordpress.com from Dining at Home

Comments: This is one third of the salmon trio

Salmon with Pesto

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You can keep pesto and grated Parmesan in the freezer and do this quick and easy dinner.

Ingredients:

  • 10 salmon medallions
  • 2 Tab crumbled firm textured bread
  • ¼ c mayonnaise or salad dressing (Miracle Whip)
  • 3 Tab purchased basil pesto
  • 1 Tab grated Parmesan cheese

Directions:

  1. Place breadcrumbs in a shallow baking pan.
  2. Broil for 1-2 minutes or until lightly toasted.
  3. Place salmon on baking pan, tucking under any thin edges.
  4. Broil 4 inches from heat for 4-6 minutes per ½ inch thickness or until fish just begins to flake easily with a fork.
  5. Turn over 1 inch fillets halfway through broiling.
  6. Mix mayonnaise and pesto.
  7. Combine toasted bread crumbs and cheese.
  8. Spoon mayonnaise mixture over fillets.
  9. Sprinkle with crumb mixture.
  10. Broil 1 – 2 minutes until crumbs are lightly browned.

Serves: 10

Source: www.grouprecipes.com bluewaterandsand

Comments: This is one third of the salmon trio

Buffet Mushroom Hors d’oeuvres

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These mushrooms are above and beyond!!

Ingredients:

  • 20 large, fresh mushrooms
  • ¼ c butter
  • 6 slices bacon, fried and crumbled
  • ½ c bread crumbs or stuffing mix
  • ¼ c parsley, chopped
  • ¼ c green onions sliced thin
  • ¼ tsp thyme, crumbled
  • 3 oz cream cheese, softened
  • 1 c Tillamook extra sharp cheddar, shredded (4 oz)
  • parsley and cherry tomatoes for garnish

Directions:

  1. Remove stems from mushrooms, reserving stems.
  2. Brush mushroom caps with butter.
  3. Brush cookie sheet lightly with butter.
  4. Arrange mushrooms on cookie sheet.
  5. Chop stems.
  6. Brown bacon and drain on paper towels. Crumble.
  7. Saute mushroom stems, bread crumbs, parsley, onion & thyme in bacon drippings.
  8. Beat cream cheese until smooth.
  9. Stir in cheddar cheese.
  10. Stir in bacon and mushroom mixture until blended.
  11. Spoon mixture into mushroom caps.
  12. Broil 4 inches from heat, 3 to 5 minutes.
  13. Arrange on platter.
  14. Garnish with parsley and cherry tomatoes.

Serves: 20 pieces

Source: The Tillamook Cookbook

Coffee-Almond Baked Alaska with Coffee-Caramel Sauce

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These are a bit of work – mostly done ahead – but man, were they good!

Sauce Ingredients:

  • 1 c golden brown sugar
  • 1 ½ tsp instant espresso powder or instant coffee powder
  • ½ c heavy whipping cream
  • ¼ c unsalted butter (½ stick)
  • 3 Tab brandy, divided
  • 2 Tab dark corn syrup

Sauce Directions:

  1. Combine sugar and espresso powder in a medium sauce pan.
  2. Add cream, butter, 2 tablespoons brandy, and corn syrup.
  3. Whisk over medium heat until sugar dissolves.
  4. Increase heat to medium-high and boil until sauce is slightly thickened and reduced to l cup, whisking often, about 8 minutes.
  5. Remove from heat, cool 15 minutes.
  6. Whisk in remaining 1 tablespoon brandy.
  7. Transfer to microwave safe bowl.
    (Can be made ahead and kept refrigerated until day of dinner.)

Crust and Ice Cream Layers Ingredients:

  1. 2 c coarsely broken amaretti cookies (about 4 oz) (Italian macaroons)
  2. 1 c sliced almonds, toasted
  3. 2 tsp instant espresso powder or instant coffee powder
  4. 3 Tab unsalted butter, melted
  5. 3 pts toasted almond ice cream
  6. 2 pts coffee ice cream

Crust and Ice Cream Layers Directions:

  1. Grind amaretti, almonds, and espresso in a processor.
  2. Add melted butter and 1 tablespoon of sauce.
  3. Blend just until crumbs cling together.
  4. Line (10) 8 oz ramekins with plastic wrap, leaving generous overhang.
  5. Slightly soften almond ice cream in microwave – about 10 seconds on defrost.
  6. Spoon into ramekins.
  7. Spread ice cream in an even layer over bottom and sides, leaving a hollow in the center.
  8. Freeze until firm, about ½ hour.
  9. Sprinkle 1 tablespoon crumb mixture on the ice cream and press gently.
  10. Slightly soften coffee ice cream.
  11. Spoon into hollow center , smooth the top.
  12. Press remaining crust mixture over ice cream.
  13. Cover with plastic.
  14. Freeze until firm, about 2 hours.
    (Can be made ahead and kept frozen until day of dinner.)

Meringue Ingredients:

  • 6 large egg whites, room temperature
  • ½ tsp vanilla extract
  • 1 c sugar

Meringue Directions:

  1. Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form.
  2. Gradually add sugar, beating until meringue is stiff, about 5 minutes.

Assembly:

  1. Cut 10 squares 5” x 5” of cardboard (I used gift boxes).
  2. Cover them with foil.
  3. Remove top plastic wrap and unmold the ice cream onto the foil squares.
  4. Cover ice cream with meringue, making sure to cover completely (over onto the foil).
  5. Place on a rack on a rimed baking sheet. (They tend to slip around)
  6. Return to freezer until firm about 3 hours.

To serve:

  1. Heat oven to 500°.
  2. Microwave caramel sauce until warm.
  3. Transfer to pitcher to serve.
  4. Bake the Alaskas until meringue is golden brown. Watch carefully, it does not take long.
  5. Serve immediately with caramel sauce.

Serves: 10

Source: bon appétit Desserts

 

Brown Rice with Vegetables

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A really pretty starch to serve with grilled meat.

Ingredients:

  • 2 Tbs olive oil
  • 1 ¼ c red onion diced
  • 2 ½ c zucchini, diced
  • 2 ½ c frozen corn, thawed
  • 2 c grape tomatoes, halved
  • 6 cloves garlic
  • ½ c fresh parsley, chopped
  • 6 Tbs chicken bouillon granules
  • 6 c instant brown rice

Directions:

  1. Prepare rice per instructions adding bouillon granules to the water.
  2. Set aside when done.
  3. Heat the olive oil in a skillet over medium heat
  4. Add the onion and sauté 3-4 minutes until soft.
  5. Add the corn and zucchini and cook for an additional 3 minutes.
  6. Stir in the halved tomatoes and parsley, sauté for 1 minute or until tomatoes almost wilt.
  7. Keep rice and vegetables to separate until ready to serve.
  8. Heat vegetable mixture and rice separately in microwave
  9. Combine the vegetable mixture and rice and season with salt and freshly cracked pepper to taste.

Serves: 10

Source: For the Love of Cooking Recipe Blog

Angels on Horseback

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Alas, we never tasted these.  With the Angels all prepared, resting on the counter to be cooked, the cooks went to take a quick shower before the dinner.  Well . . .  upon entering the kitchen, they discovered the dog amid a pile of toothpicks on the floor, with a large grin on his face.  They did not bring the toast rounds.

Ingredients:

  • 12 medium sized raw oysters, shucked and drained
  • ¼ c dry white wine
  • 1 clove garlic minced
  • coarse salt
  • fresh ground pepper
  • hot sauce or Tobasco to taste
  • 6 slices lean, thin cut bacon, cut in half
  • 12 toothpicks soaked in water about 10 minutes
  • 12 buttered toast rounds (optional)
  • lemon wedges

Directions:

  1. Preheat broiler.
  2. Drain oysters.
  3. In a bowl, mix the wine, garlic, salt, pepper and hot sauce together.
  4. Add drained oysters and toss to coat.
  5. Let marinate 20 minutes.
  6. Cut bacon in half and cook in a microwave for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible (do not completely cook bacon).
  7. Drain well.
  8. Remove oysters from marinade.
  9. Wrap each oyster in a bacon strip and secure with a damp toothpick, overlapping the bacon approximately 1 inch.
  10. Place the bacon wrapped oysters on a broiler pan.
  11. Cook the oyster and crisp the bacon approximately 5-6 minutes on the first side.
  12. Turn them over and broil another 2-4 minutes.
  13. You may need to turn them once or twice to get a good crispness on all sides.
  14. Serve with the pick or remove the pick and place on toast round.
  15. Serve with lemon wedges.

Serves: 12 pieces

Source: whatscookingamerica.net

Salmon Trio

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For as long as the ingredients and directions are, this is a simple and REALLY impressive meal.

Ingredients:

  • 5-6 lbs Salmon fillets boneless & skinless (whole or portions)
  • 1 recipe Glazed Salmon (below)
  • 1 recipe Salmon with Pesto (below)
  • 1 recipe Panko Crusted Salmon (below)

Directions:

  1. Cut fillets into 30 medallions approx 2 ¾ – 3 oz each. (small, remember there are 3 per serving)
  2. Group each 10 medallions together on a pan.
  3. Complete preparation of 10 medallions per each of the following directions.
  4. Serve one of each medallion to each guest.

Serves: 10

Comments:  If one of the guests requests the alternate to the salmon, purchase a boneless/skinless chicken breast, flatten slightly, cut into 3 medallions, and complete the preparation per each of the following pages as you do the salmon.

Glazed Salmon

Ingredients:

  • 10 salmon medallions
  • cooking spray
  • salt
  • pepper
  • 2 Tab lemon juice
  • 2 Tab maple syrup
  • 1 Tab vinegar
  • 1 Tab vegetable oil

Directions:

  1. Spray a roasting pan with cooking spray.
  2. Place salmon on baking pan and sprinkle with salt and pepper.
  3. Bake at 350º for 5-8 minutes until cooked through.  (Time will depend on thickness of fish. Test. Do not over cook.)
  4. Mix lemon juice, maple syrup, oil and vinegar for glaze.
  5. Pour glaze over fish and broil 1 minute until bubbly. Watch it so that it doesn’t burn!

Serves: 10

Source: Follow the Foodie.wordpress.com from Dining at Home

Comments: This is one third of the salmon trio

Salmon with Pesto

Ingredients:

  • 10 salmon medallions
  • 2 Tab crumbled firm textured bread
  • ¼ c mayonnaise or salad dressing (Miracle Whip)
  • 3 Tab purchased basil pesto
  • 1 Tab grated Parmesan cheese

Directions:

  1. Place breadcrumbs in a shallow baking pan.
  2. Broil for 1-2 minutes or until lightly toasted.
  3. Place salmon on baking pan, tucking under any thin edges.
  4. Broil 4 inches from heat for 4-6 minutes per ½ inch thickness or until fish just begins to flake easily with a fork.
  5. Turn over 1 inch fillets halfway through broiling.
  6. Mix mayonnaise and pesto.
  7. Combine toasted bread crumbs and cheese.
  8. Spoon mayonnaise mixture over fillets.
  9. Sprinkle with crumb mixture.
  10. Broil 1 – 2 minutes until crumbs are lightly browned.

Serves: 10

Source: www.grouprecipes.com bluewaterandsand

Comments: This is one third of the salmon trio

Panko Crusted Salmon

Ingredients:

  • 10 salmon medallions
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 Tab honey mustard or sweet hot mustard
  • 2 tsp fresh thyme, chopped
  • 2/3 c panko bread crumbs
  • 2 Tab chopped parsley
  • ½ Tsp sweet paprika

Directions:

  1. Place salmon on baking pan
  2. Sprinkle with salt and pepper.
  3. Combine mustard and 1 tsp thyme in a small bowl.
  4. Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.
  5. Add a light sprinkle of salt and pepper.
  6. Spread mustard mixture on salmon.
  7. Top with panko mixture.
  8. Roast in a 400° oven for 5 -10 minutes or until almost completely
  9. firm to the touch and flakes when poked with a fork.
  10. Finish under broiler to toast panko .

Serves: 10

Source: AnnMarie’s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.

Comments: This is one third of the salmon trio

Pike Place Market Salad

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This is a really nice salad for the spring.

Ingredients:

  • 2 Tab sugar
  • ½ c coarsely chopped walnuts
  • cooking spray
  • 1 c apple cider
  • ½ tsp cornstarch
  • 2 Tab finely chopped shallots
  • 2 Tab champagne /white wine vinegar
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 20 c mixed salad greens
  • 4 c berries (raspberries, blueberries) and/or pitted sweet cherries
  • ½ c blue cheese crumbled (2 oz)

Directions:
To prepare nuts:

  1. Place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed.
  2. Reduce heat and stir in walnuts.
  3. Cook over low heat 30 seconds or until golden.
  4. Spread mixture on foil coated with cooking spray.
  5. Cool completely, break into small pieces.

To prepare dressing:

  1. Place cider in a small saucepan over medium high heat, bring to a boil.
  2. Cook until reduced to 2 tablespoons (about 5 minutes).
  3. Combine water and cornstarch in a small bowl; add to pan.
  4. Bring cider mixture to a boil, stirring constantly; cook 30 seconds.
  5. Remove from heat. Stir in shallots, vinegar, salt and pepper; let cool.

To prepare salad:

  1. Place salad mix in a large bowl.
  2. Drizzle with dressing.
  3. Toss gently to coat.
  4. Divide evenly among 10 plates.
  5. Top with berries, cheese and walnuts.

Serves: 10

Source: Cathy Conrad, Cooking Light, June 2005

Comment: Dried berries and/or cherries would be a good substitute if fresh are not available.

This entry was posted in Salads and tagged .

Cheddar Appetizer Spritz

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The couple that made these for Gourmet said they thought they were too much work for what they were.

Ingredients:

  • 1 c Tillamook sharp or extra sharp cheddar cheese (4 oz) shredded (room temperature)
  • 3 Tbs butter
  • 1 Tbs milk
  • ½ c + 1 Tbs flour
  • Pinch salt
  • Pinch cayenne pepper

Directions:

  1. Thoroughly blend cheese, butter and milk.
  2. Add flour, salt cayenne pepper.
  3. Mix well.
  4. Force dough through a cookie press onto a greased cookie sheet.
  5. Bake 375° 10 – 12 minutes or until edges are golden brown.

Serves: 32

Source: The Tillamook Cookbook