John Thorpe’s Baked Salmon Dinner

Sunday night, my neighbor John, made dinner and handed me a plate over the balcony. Our balconies almost touch – so we are always borrowing stuff and handing back and forth. I just had to post, as this meal was not only beautiful – it was extremely delicious!

I am posting the recipes – based upon the recipes that he gave me and normally I would make a few optional suggestions as well. But I have to tell you – this was so wonderful – just the way he made it!

 
Baked Salmon

2 Cloves – Garlic, minced
6 Tbsp – EVOO
1 Tsp – Dried Basil
1 Tsp – Kosher Salt
1 Tsp – Fresh Ground Black Pepper
1 Tbsp – Fresh Lemon Juice
1 Tbsp – Fresh Parsley, chopped
2 (6oz) – Salmon Fillets

In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat oven to 375°.

Place fillets in aluminum foil, cover with the marinade and seal. Place the sealed salmon in the glass dish and bake for 35 to 45 minutes or until easily flaked with a fork.

Potato Cakes

2 – Yukon Potatoes, shredded*
1 – Shallot
Canola Oil
Salt and Pepper

Peel the potatoes and submerge in cold water until ready to prepare. Shred the potatoes using a grater or a ricer (think hash brown type of texture). Dice up a shallot and mix in with the potato mixture. Salt and Pepper to taste. Make oblong patties (the moisture in the potatoes should hold the mixture together).

Heat the canola oil in a non-stick skillet over medium-high heat, using enough oil to cover the bottom of the pan to a depth of at least an 8^th of an inch.

Carefully place patties in the oil and fry until gold and crispy on each side. Remove and place on paper towels to drain excess oil.

Broccoli Soufflé

1 Head – Garlic
1 Tbsp – Olive Oil
2 Cups – Broccoli Florets (cut into 1-inch pieces)
4 Tbsp – Unsalted Butter (½ stick)
3 Tbsp – All-Purpose Flour
1 ¼ Cup – Milk
¾ Tsp – Salt
Freshly Ground Black Pepper, to taste
3 oz – Roasted Red Pepper Goat Cheese
(Cut into small cubes about ¾ cup)
4 – Egg Yolks
6 – Egg Whites
Few Drops of Lemon Juice

Preheat the oven to 350°.

Remove the papery outer skin of the garlic. Place the garlic head on a square of aluminum foil. Drizzle it with the olive oil and wrap it up inside the foil. Bake for 1 hour.

Open the foil and set the garlic aside until it is cool enough to handle.

Separate the garlic into cloves and squeeze the garlic out of the skins and into a small bowl. Stir until smooth; it should render approximately 2 tablespoons of garlic puree. Cover and set aside (keep at room temperature).

Preheat the oven to 400°. Butter an 8-cup soufflé dish.

Bring a saucepan of water to a boil, add the broccoli florets and simmer for 5 minutes. Drain, rinse under cold water and drain again well, to get out the excess moisture. Coarsely shop the florets and set aside.

Melt the butter over low heat in a medium saucepan. Add the flour, and whisk until smooth. Then whisk in the milk, salt and pepper. Raise the heat to medium and cook, stirring, until the mixture is thick and boiling, about 2 minutes. Whisk in the garlic puree. Then add the cheese and stir just until it has melted and the sauce is smooth. Set the sauce aside to cool slightly.

Whisk the egg yolks, one at a time, into the cooled sauce. Then stir in the broccoli florets.

Beat the egg whites with the lemon juice until they become frothy; then continue beating until stiff but not dry. Stir in one quarter of the whites into the sauce. Then quickly and gently fold in the remaining whites until smooth. Transfer the mixture to the prepared soufflé dish.

Bake until the soufflé is golden, puffed and still moist inside; approximately 30 minutes.

Serve immediately.

 
Southern Peach Cobbler with Vanilla Ice Cream

8 – Fresh Peaches, peel and pitted and
Sliced into thin wedges
½ Cup – White Sugar, separated into ¼ Cups
½ Cup – Brown Sugar, separated into ¼ Cups
¼ Tsp – Ground Cinnamon
1/8 Tsp – Ground Nutmeg
1 Tsp – Fresh Lemon Juice
2 Tsp – Cornstarch
1 Cup – All-Purpose Flour
1 Tsp – Baking Powder
½ Tsp – Salt
6 Tbsp – Unsalted Butter, chilled and
Cut into small pieces
¼ Cup – Boiling Water

MIX TOGETHER
3 Tbsp – White Sugar
1 Tsp – Ground Cinnamon

Preheat oven to 425°.

In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ tsp cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and salt. Blend in the butter with your fingertips, or a pastry blender, until the mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar/cinnamon mixture. Bake until topping is golden and bubbly, about 30 minutes.

Serve with Haagen-Dazs Five Vanilla Ice Cream.  Or any vanilla ice cream of your choosing.

*Also not that John uses a Cinnamon Grinder, a new tool for me in the kitchen, so I am sharing the information with you.

Pepperoni Flatbread Pizza Rollovers

Pepperoni Flatbread Pizza Rollovers

(Serves 2)

1 Tbsp - EVOO
1 – Piece of Flatbread (I use FlatOut Light Italian Herb Flatbread)
2 Tbsp – Marinara Sauce (homemade or your favorite store brand)
Pepperoni (thin slices)
1 Clove of Garlic
Onion – sliced thin in 1-inch pieces
Kalamata Olives – cut in half
Oregano
Mozzarella Cheese (shredded)
Parmesan Cheese (shredded)

Preheat the oven to 350°. Warning – Do not use a Toaster Oven as this could be a fire hazard!!!

Place the flatbread on a pizza stone or cookie sheet. Brush with Olive Oil…you don't want to soak it just slightly coat it.

Spoon the marinara sauce onto the flatbread and spread out to cover. Sprinkle some mozzarella cheese over the sauce – not to completely cover but to form a base. Lay pepperoni slices all over the flatbread (as much or as little as you like). Then place sprinkle minced garlic over evenly, add the sliced onions and olives (again as much or little as you like). Take a large pinch of oregano and squeeze it in your fingertips and sprinkle over the surface of the flatbread.

Sprinkle some more mozzarella cheese to cover. Remove any excess that may have fallen onto the stone or sheet.

Bake in the oven for 10 minutes or until the cheese is bubbling and starting to get golden brown. Remove from the oven and slide onto a cutting board. Let stand for 5 minutes.

Lay the flatbread lengthwise (so that the longest portion is perpendicular to you) and take a pizza cutter and cut into 2 to 3 inch width slices. Fold these over and arrange on a plate.

A really good salsa to serve with it is the Cilantro-Jalapeno Salsa in a previous recipe. (As seen in the picture). I said it serves 2 – but this was a meal for me…Oh well, I guess that is why my clothes are getting tighter. Hmmmm…

Also, you could use any toppings that you like – this is the one that I made and with the salsa it was a perfect blend of flavor!

Mexican Pork Tenderloin with Salsa Verde & Avocado Salad

I have wanted to make a Salsa Verde for quite some time and I had a 1.7 lb Pork Tenderloin in the fridge – so I decided to make a light "south of the border" style meal. This is what I came up with! 

Salsa Verde

10 to 12 Tomatillos – husk removed
2 Cloves – Garlic
½ – Medium Onion, chopped
1 – Cup Cilantro, lightly packed
1 - Small Italian Pepper (or just use half of a large one)
½ - Jalapeño, seeded
1 Tbsp – Olive Oil
1 Packet – Con Culantro Y Achiote Seasoning (Sazon Goya)
½ Tsp – Cumin
Salt and Pepper to Taste

Boil the tomatillos in a large sauce pan or pot for 7 to 10 minutes. You want them soft but not overcooked. Drain and submerge in cold water to stop the cooking process and to allow cooling faster. Once they are cool enough to handle, cut into quarters. Place in a food processor along with the garlic, onion, cilantro, jalapeno, olive oil, Sazon seasoning, cumin and pulse for about 10 seconds. Scrape the sides down and taste, add salt and pepper as necessary and repulse until you reach an even consistency. Remove from food processor into a glass or non-reactive metal bowl – cover with saran wrap and refrigerate for at least one hour, so that the flavors can blend. Remove from the fridge at least 30 minutes prior to serving.  This recipe makes more than you will need for this menu.  Use the rest with tortilla chips or with any other dish you desire.


Mexican Pork Tenderloin
(Serves 4)

1 – Pork Tenderloin (1 to 2 lbs)
1 Packet – Sazon Goya con Culantro Y Achiote Seasoning
1 Packet – McCormick's Sazon with Coriander and Annatto
1 to 2 Tbsp – Taco Seasoning
1 Tsp – Cumin, Heaping
3 to 4 Tbsp – Weber Roasted Garlic & Herb Seasoning
1 Tsp – Salt
1 Tsp – Pepper
1 Tsp – Dried Thyme
1 Tsp – Dried Rosemary
2 Tbsp – Olive Oil

Remove the tenderloin from the refrigerator and rinse it off and pat it dry. Place in a shallow baking dish lined in aluminum foil.

Using a mortar and pestle, blend all of the dry ingredients. I like to add one at a time to get a very nice blended flavor.  Also, please note that I do indeed use the McCormick's and the Goya Sazon products as they have differences in flavor (both are great and you could just use one or the other).

Coat all sides of the tenderloin with the dry rub and place fat side up, drizzle with 1 Tbsp of the olive oil down the piece of fat in a zigzag manner. Let rest and come to room temperature (at least one hour & up to 3 hours).

Preheat oven to 450°.

Drizzle the remaining olive oil down the center of the loin. Bake for 10 minutes and then reduce the oven temperature to 250°. Bake for 50 to 80 minutes – until internal temperature reads 150°. Remove from the oven and take the tenderloin and place on a cutting board and tent with aluminum foil and allow to rest for 10 minutes.

Slice and serve.

Avocado Salad
(Serves 2 to 4)

1 – Ripe Haas Avocados, peeled and pitted
1 – Tomato, halved and sliced thin
½ - Medium Onion, halved and sliced thin
2 – Limes
1 – Lemon
1 Tbsp – Olive Oil
Salt and Pepper to taste

Slice the avocados into strips, combine with the tomato and the onion, salt and pepper to taste. Place into a glass bowl or non-reactive metal bowl and squeeze the juice of the lemon and the limes and lightly toss. Drizzle in the olive oil and again slightly toss.

This makes a great meal.  Very filling, yet light.  To serve, place your slices of pork on plate and place the salsa vertically down the middle of the pork and put the salad on the side.  This is a spicy dish - so if you don't like spicy foods - this probably would not work very well for you.

Saturday Night Sangria

Saturday night I invited two of my neighbors Gus & Wally and a friend of mine Marc over for dinner. Now Gus & Wally really like Sangria – but they are not really "drinkers". Add to the mixture that Marc is a vegetarian (with the exception of dairy and fish) and Wally doesn't like 99% of seafood. So I came up with the following menu:

Sparkling Sangria
Decadent Caesar Salad
Pesto Olive Garlic Bread
Lasagna di Livorno

Gus & Wally brought Italian desserts from a local establishment….Tiramisu and Cannoli's. I also made Coffee to go with the dessert. I was going to make Praline Coffee but my coffee maker decided to pitch a fit and explode…so I had to improvise with just a regular blend….it worked out wonderfully.

Sparkling Sangria

1 – 750ml Bottle of Prosecco
1 Pint – Pomegranate Juice
1 Cup – Orange/Pineapple Juice
1 Cup – Limeade
1 – Orange – Sliced into Quarters
2 – Limes – Sliced into Half Slivers
Pomegranate Seeds for garnish.
Orange Slice for garnish.

In a glass pitcher, place the oranges and limes. Pour Prosecco into pitcher and blend in the pomegranate, orange and limeade juices. Chill for at least 1 hour. Put Pomegranate Seeds in bottom of large glasses and then fill with ice – pour in the Sangria. Very refreshing!

As for the salad, I used my Caesar Salad Dressing that was previously posted – the only changes I made were that I added the extra juice of one lemon and instead of Anchovy Paste – I finely chopped a tin of Anchovies and mixed them by hand into the dressing. As for the components of the salad – I used what I had on hand…Romaine Lettuce, Croutons, Parmesan Cheese, Kalamata Olives, Radishes, Artichoke Hearts, Shallots, Alfalfa Sprouts, 1/2 Tsp of Celery Seed (mashed with a mortar and pestle) and Bacon (cut into 1 inch pieces for those of us that eat meat).

The bread and lasagna recipes are in separate posts.

Ching Chow Chuck

Two of my very dear friends, Charles and Kathy, live in East Tennessee. Everytime I get back home – I make it a point to spend some time with them. On two occassions Charles "his nickname is Chuck" has made this Asian inspired dish for me and it is very delicious. It is one of those dishes that you have to make yourself stop eating…Addictive! I hope you enjoy as much as I do.

Ching Chow Chuck

3 – Boneless Chicken Breasts (diced)
2 Cups – Minute Rice (prepare per directions)
Small Bunch – Scallions (diced)
2 – Medium Carrots (grated)
2 Tbsp – Vegetable or Canola Oil
1 to 2 Tbsp – Soy Sauce
5 – Eggs (you could lower if you have a preference)

Add oil and soy to pan over medium heat – Add and coat the chicken and cook until chicken is browned. Once it is brown – add onions and carrots on top of the chicken, cover and lower the heat.

Scramble the eggs.

Stir chicken, onions and carrots and then add to the rice. Once these are combined – fold in the eggs.

Boom – Done!

He serves with Pork & Shrimp Egg Rolls (from Asian Sensatons)

He also uses French's Horseradish Mustard for a dipping sauce.

And of course more Soy Sauce for the table.

**Thanks Chuck for letting me share your wonderful recipe with the rest of the world**

Blue Cheese Burgers and Fra Diavlo Ketsup

I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!

This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.

Blue Cheese Burgers

2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional

I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.

Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.

Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.

Allow to rest 5 minutes before assembling.

While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.

The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.

Fra Diavlo Ketsup

3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper

Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.

Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.

Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.

Bring back to room temperature before serving.

This recipe is courtesy of Bobbie Flay – Food Network.


So simple and so delicious – it makes your burgers "Gourmet Burgers".

JT and Justin Come to Dinner

Two of my friends came to dinner earlier this week and the menu was Southern-Style Crab Cakes with a Lime Remoulade and Roasted Potatoes & Tomatoes Medley.

The crab recipe was inspired by the container that I picked up from Publix. The Potatoes recipe - I keep making and changing as I go...adding things here and there...the recipe noted in this post is the one that I made for the guys.

I don't have pictures of the dish - because I had not yet decided to actually start the blog early until today.  Future posts will hopefully have photos.

Southern-Style Crab Cakes with Lime Remoulade

8 - ounces Lump Crab Meat
8 - ounces Crab Claw Meat
6 Green Onions
2 Tbsp. Country-Style Dijon Mustard
2 Tbsp. Sour Cream                                   
½ Bag of Oyster Crackers
2 - Limes                                                
¼ Cup of Buttermilk
1 Cup Mayo                                
1 - 7 oz. Packet of Italian Seasoning Mix
4 or 5 Sprigs of Fresh Parsley

First make the remoulade and chill it at least one hour prior to serving:

In a small bowl whisk together 1/2 cup of the mayo, 1 Tbsp of the mustard, 1/2 Lime (juiced), sour cream and buttermilk. Personally I whisk each ingredient in separately in the order that I mentioned. (Yes I think it makes a difference - but that is a personal choice).  Once it is well blended - cover and refrigerate until ready to use.

Now to the crabcakes:

Chop onions into ¼ inch pieces, including green stems. Place in a large bowl. Squeeze juice from ½ a lime over the onions and give a quick stir. Add ½ cup mayo, dressing mix and 1 Tbsp

Crush the crackers (I use a Zip-Lock type of freezer bag and crush until they are almost the consistency of breadcrumbs…but with some lumpy pieces too.) Add crab meat to the bowl and then approximately ½ of the crackers. Remember you want them to be able to hold up on their own – but you don’t want to use anymore crackers than necessary…they should be very moist. Shape into patties about ¾ inch thick.

Preheat large saute pan over medium-high heat. Once it is nice and hot (it should sizzle when you put the cakes in). Place remaining crackers in a plate and spread out and right before you put the crabcakes in the pan – dredge them on each side in the cracker mixture to form a bit of a crunch barrier.

Cook about 15 minutes until nicely brown.

Once crabcakes are removed from the pan, slice ½ lime and quickly squirt juice onto the cakes.

Serve the chilled sauce with the crabcakes. Slice the remaining half of the lime as a garnish and put a parsley sprig on each plate.

(Optional: chop a few parsley leafs and sprinkle onto the plate of cakes).

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Roasted Potatoes & Tomatoes Medley

2 lbs – Potatoes (Red, Yellow, whatever you have at home)
1 ½ cups - halved tomatoes (cherry, heirloom, any smaller type tomato)
½ cup each – Kalamata Olives and Spanish Olives (chopped) You can use one or both.
¾ cup – Basil
3 cloves – Garlic (minced)
3 Tbsp – Extra-Virgin Olive Oil (EVOO)
1 Tsp – Chopped Fresh Rosemary
1 Tsp – Chopped Fresh Sage
1 Tbsp – Sherry Vinegar
*Optional – Shaved Parmesan Cheese*

Preheat oven to 400°

In the baking dish, toss the potatoes 1/3 if both the olive oil and the minced garlic. Bake for 10 minutes. Remove dish from oven and toss in the remaining oil, garlic, tomatoes and olives. Bake for another 10 minutes. Remove and toss in the herbs. Finish baking for 10 to 20 minutes. (Shaking pan and stirring occasionally).

Remove from oven and sprinkle with Sherry Vinegar.

Sprinkle with cheese if using. I also sometimes sprinkle a few fresh Basil leaves (chopped) right before serving…again optional.