Yep… first recipe(s) in a while. 🙂
Here is the base recipe for the below salmon and pork:
from: Keeping it Tasty
- 4 salmon fillets
- 1 tablespoon of salt
- 1/2 teaspoon pepper
- 1/4 teaspoon of ground (dry) mustard
- 1/2 cup of honey
- 1/4 cup of balsamic vinegar
I did not add nearly as much salt, only about 1/4 to 1/8 of a teaspoon. I added about 1/2 teaspoon each of rosemary and Five Spice to add extra flavor.
Mix all of the ingredients together to make the glaze. Cut small slices in the salmon every inch to allow the glaze to penetrate the fish. Place the salmon in a Pyrex dish and pour the glaze over, making sure to massage it into the cuts. Bake at 400 degrees for 10-15 minutes or until done.
Here are the salmon fillets before going into the oven. The end result is as shown at the beginning of the post.
I also tried the honey balsamic five spice glaze with a pork loin roast, omitting the rosemary. I marinated the loin roast in the glaze overnight. Below is a shot of the loin after its 24-hour soak, ready for the oven.
I baked the loin at 350 degrees for about an hour. The meat thermometer should read 160-175 degrees. As always, let your roast rest before you cut it.
Here’s what the roast looked like after its time in the oven. The marinade worked very well with the roast, and it was good for lunches and dinners for a good while!
It definitely was not the way the PhoWheels Food Truck seasoned their pork belly for their tacos and Banh Mi sandwiches, but I would be remiss if I failed to mention I was inspired by them. Here’s a shot of the Pork Belly Banh Mi…
There is one thing I should keep in mind when I prepare a larger pork loin roast again. As long as the roast is up to temperature, do not freak out upon seeing a little pink. While we did stick with the pork slices until we finished them, I zapped all the succulence out of the pork by microwaving the slices in a moment of panic.
While many of us are content with downing a cold one (or not-so-cold in my case) with friends, beer as an ingredient is not crazy talk. When one thinks of cooking with beer beer-can chicken, quick bread, and many things battered come to mind for most. All of them are tasty, but once one leaves the American-style lager road, a new range of possibilities open up. Because beers are as different as night and day depending on how the beer is brewed, it’s a versatile ingredient.
NPR’s Kevin Weeks describes the reasons why well in this feature saying: “Beer brings three things to food. The hops add bitterness, which is offset with the sweetness of the malted grain and complemented by the flavor of the yeast. Dark beers also provide a distinct roasted flavor.”
Much as I sometimes cringe about not drinking the Guinness I bought (which makes for tasty cake, I might add), Kechara reminds me: “Unlike with wine, it’s best to cook with beer you want to drink.” She has a point. Some of these recipes won’t work with Bud or Natty Boh (those two aren’t really up my alley unless I’ve already had a few). Below the jump is a recipe for sherbet and one for an entree for the grill.
Acquired a few years ago through a couple of friends who were moving, our old toaster was unfortunately getting a little bit troublesome. It’d often take several turns for me at “high” setting for me to even get toast to a medium brown, and while I had figured out the crumb tray, it was still a little unwieldy to clean. Crumbs would also fall out of the tray without Dan and I having opened it. While it served us well, it was the old toaster’s time to go…
*Plays taps for the old toaster*
In the past, I also hadn’t attempted to broil things using our gas stove. While the apartment’s stove had a broiler, it was close to the ground, and I’d invariably have to stoop. All of these problems were solved when Dan and I bought a new toaster oven (pictured later). Now we can toast, broil, bake, and clean things out with relatively little fuss and guesswork.
Today, I gave the new toaster oven’s broiler a try, making a variation of simple recipe for salmon that my mom originally taught me (I think there’s enough variation between her version and mine that I can safely share this one…)
Only a few ingredients are needed for this dish: salmon (steaks were used in this recipe since they were less expensive at the store, but fillets work fine, too), olive oil, garlic salt and breadcrumbs.
First, I brushed the salmon steaks with olive oil.
The salmon steaks are then sprinkled liberally with garlic salt (naturally, sprinkle to taste). Once done, they look like they do below:
The breadcrumbs are added last before being sent to the broiler… I tried to make sure the top was as covered as much as possible. The broiler pan ws also lined with aluminum foil and nonstick cooking spray for ease of cleanup…
Here are a couple of steaks in the toaster oven. Depending on how good your broiler is, it can stay as few as 10 minutes or as much as 20 minutes…
After spending 15 minutes in the toaster oven, the steaks are done… The bread crumbs are browned a little, and the salmon is fully cooked and ready to nom!
A group of buddies and I will be heading to Sam and Harry’s tonight to partake of DC’s Summer iteration of Restaurant Week. Until I get those photos taken and uploaded, here’s the shots from our January foray to Georgia Brown’s.
Nothing says “Lowcountry Cuisine” like fried green tomatoes…
And yes… We’re only just getting things started! Entrees and dessert below the jump…
Read the rest of this entry