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Our
wonderful hostess, Norma
Schroeder, assists David
Frantz in fixing a dish
that drove the audience crazy with the aroma!
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Broiled Salmon |
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3-4,
6-8 oz. Salmon filets, or 1 1/4 lb large filet
3 TBS melted butter
1 TBS chopped dill (fresh if possible)
1 TBS chopped cilantro
Salt and pepper to taste
This dish can be made either
under the broiler or on the grill. If made on the grill,
cooking time will vary depending on the thickness of the
salmon and the intensity of the heat.
1.) Turn the oven on to broil at 450 degrees.
Put a little water in the bottom of the broiler pan and
place in oven to make it hot.
2.) Prepare the salmon by rinsing in water
and patting dry if necessary.
3.) Melt the butter and then combine with the
dill and cilantro. With the salmon skin side down, brush
the melted butter mixture on top of the salmon. Salt and
pepper lightly.
4.) Place the salmon on the hot broiler pan
and broil 2-3 inches away from the heat. If the salmon is
an inch thick, it may take as much as 15-16 minutes total
to broil. If the top of the salmon begins to brown too much,
cover with foil and let remain in the oven until thoroughly
cooked. It should not be overcooked. Smaller pieces may
be done in 8-10 minutes.
5.) Remove from oven. Cut in individual serving
size pieces, if a large filet was used - or present whole
and then cut.
Variations on the glaze: you might experiment with
different glazes such as a thin Dijon mustard, sprinkled
with pepper, or a thin layer of peach or apricot preserves
sprinkled with pecans, or a combination of Dijon mustard
and the preserves (about a 60-40 mix). Serve with Vegetable
Risotto. |
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Vegetable
Risotto
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| See
picture above |
3
1/2 - 4 cups of chicken stock
2-3 shallots
2-3 cloves of garlic, crushed or finely diced
2 TBS olive oil
1 C Arborio or Risotto rice
1 C of dry white wine (like a Chardonnay or Sauvignon Blanc)
3/4 C of asparagus tips
3/4 C of diagonally sliced carrots
1/2 C fresh or frozen white corn
2 TBS parsley or chives, chopped
3/4 C grated fresh parmesan
Salt and pepper to taste
The key to risotto is being
able to attend to the dish as you are making it. You need
to have about 35 minutes to do this.
1.) Heat the stock in a pan to just below
boiling or warm up in a microwave.
2.) Sauté the shallots in the olive oil over
a medium heat until somewhat opaque, about 3-4 minutes.
Add the garlic and cook about another 2 minutes, and then
add the uncooked rice and sauté for a minutes to a minute
and a half.
3.) Pour in the cup of wine and cook until
absorbed (or substitute an additional cup of stock here
or maybe try a cup of diluted apple juice to add a little
fruity flavor).
4.) Keeping the heat at a simmer, add the
stock 1/2 cup at a time until each addition is absorbed.
This may take up to 20 minutes. During this time period,
it is important that the rice be frequently stirred.
5.) As the rice is cooking, you are ready
to prepare the vegetables. The carrots may take an additional
minute or two to cook. Put them in the microwave in a
microwave proof dish for one to two minutes on high (depending
on your microwave). Then add the asparagus tips and the
corn and cook for an additional three minutes or until
the vegetable are just tender. Don't overcook.
6.) When the rice appears to be tender, add
the chopped parsley or chives, half of the parmesan cheese
and fold in the vegetables. Season to taste. Place in
a bowl to serve with the remaining parmesan for the top.
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