Crispy Asian Salmon

Crispy Asian Salmon

 

Pre-heat oven to 300°

 Ingredients

2 large salmon fillet (skinless salmon fillet)

8 tbsps. soy sauce

8 tbsps. Chinese rice wine

3 tsps. sesame oil

1 stick  melted butter

8 tbsp. brown sugar (1 tbsp extra for broiling)

8 tbsp. limes  

3 tsp. Chinese five spice powder

2 tsp. tarragon

 4 tbsp. Thai garlic pepper sauce  

4 tbsp. fresh ginger  (1 tbsp. extra for baking)

 

Directions:

Combine the 1/2 marinade ingredients in Ziploc bag,. Add the salmon and turn gently to coat.

Refrigerate for a minimum of 30. Remove salmon  and marinade placing both in a glass baking dish that has been thoroughly sprayed with non stick spray, (such as  Trader Joe's spray coconut oil.) brushing  salmon with your marinade; sprinkle grated ginger on top.

Bake for 10-12 minutes; or until fish flakes with a fork, and pink color is lighter.

Pour remaining marinade on salmon, sprinkling extra brown sugar and broil till bubbling  and golden.

Gently remove salmon and plate on lemon slices, with Asparagus, and fennel fronds.  Great with Brown Jasmine, also found at Trader Joes.

Soup Divine

Soup Divine

1- 32 oz Trader Joes, Organic Chicken Broth

6 cloves garlic

1 Medium sweet onion

2 tbsp. Dried Tarragon

1 Large Fennel bulb, stems, & fronds

8 Medium Finger Potatoes

1 - 8oz Bel Belo mascarpone cheese

1/2 cup grated  Solera Spanish Goat Cheese

(best price and quantity at Costco)

1/2 cup grated parmesan  Cheese

(best price and quantity at Costco)

1/2 cup olive oil

1/2 stick butter

1tbsp. white pepper (or to taste)

4tbsp of garlic salt (or to taste)

1/2 cup lemon oil

 

In food processer finely chop fennel bulb, stems & fronds, (save a few fronds to garnish.)  Heat butter & olive oil till butter is melted and add fennel, onion, garlic mix.  Cook on medium heat in large covered Dutch oven with lid till all is opaque, stirring regularly.  Pour in whole container of chicken broth and add  cubed finger potatoes.  Cover and let cook till potatoes are tender.  Once potatoes are tender using  an immersion blenders, or food processer blend all ingredients till smooth.  Add  Parmesan, &   Solera Spanish Goat Cheese, 1/4 cup lemon oil, salt & pepper blend again till smooth. On low heat fold in Mascarpone cheese till completely mixed. Float the remaining lemon oil on soup and swirl.  Serve with crusty bread and large green salad.

 

Enchantment Cake🌺

Enchantment Cake

Pre-heat oven 350`

Using bundt Cake Pan

2 cups sugar

3 eggs

1 can crushed pineapple

1 tablespoon vanilla

2 teaspoon baking soda

2 cups flour

¼ teaspoon salt

½ teaspoon pumpkin pie spice

½ cup golden raisins soaked in

 bourbon / brandy (optional)

½ cup walnuts (optional)

 

 

Combine all dry ingredients, mix thoroughly, combine all wet ingredients in separate bowl till thoroughly mixed.  Slowly sift dry ingredients into wet and mix till there are no lumps.  Add optional golden raisins and walnut once all ingredients are combined.  

 

Cream Cheese Icing

8 oz.  Cream cheese room temperature

1 stick of butter room temperature

¼ teaspoon pumpkin pie spice

¼ teaspoon almond extract or ½ teaspoon vanilla extract if preferred

1 ½ cup powder sugar or to taste

 

Combine all ingredients with mixer till completely mixed and  fluffy,   using pastry bag and flower  tip decorate with icing, pearl candies.  Place remaining icing in the center of the bundt cake.

 

Spiced Salted Caramel Sauce Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

1 teaspoon pumpkin pie spice

 

Heat the sugar over medium-high heat, whisking it as it begins to melt.  sugar will begin to form clumps, Just keep whisking and as it continues to cook, it will melt. Stop when all of the sugar has melted, and  stir while the sugar cooks, and reaches an amber color, careful not to burn at this point. Melted sugar should reach 350 degrees F. add the butter all at once. Be careful,  caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel.  Be careful  the mixture will again bubble up. Whisk until all of the cream has been incorporated and sauce is smooth . Add the fleur de sel, & pumpkin pie spice and whisk to incorporate.  (Let cook,) Drizzle Caramel .   Add flower if desired.

Best Tri Tip Ever!!

TRI TIP RECIPE

PREHEAT OVEN TO 250’

3 LB TRIMMED TRI TIP

1/2 CUP SOY SAUCE

1/2 CUP DIJON MUSTARD

3/4  CUP THAI GARLIC CHILI SAUCE

MONTREAL STEAK SEASONING

COMBINE SOY SAUCE. DIJON MUSTARD & THAI GARLIC CHILI SAUCE IN BOWL, PLACE TRI TIP ON LARGE SQUARE OF FOIL AND POUR  SAUCE MIXTURE, COVER ALL SIDES, AND SPRINKLE WITH MONTREAL STEAK SEASONING TILL MEAT IS DRY TO TOUCH. (LIKE A CRUST), COMPLETELY COVER WITH FOIL, COOK AT 250°F DEGREES TILL SLIGHT SPRING TO TOUCH. 140°F  TO 150°F  WITH MEAT TERMOMETER,  FOR A MEDIUM COOKED PALATE. TAKE CARE OPENING THE FOIL, DUE TO THE HOT STEAM. SERVE WITH CRUSTY ROLLS TO GET EVERY DROP OF THE AMAZING JUICES, AND A NICE COOL SALAD.  (SALAD RECIPE COMING UP NEXT BLOG.)

 

 

The Valentine and Earnest Family

Cob Web Pasta

Cob Web Pasta

1 lb. brown rice pasta sticks / rice sticks

5 lbs. unfarmed large shrimp (Shell & devein)

1 stick butter

½ cup olive oil

4 cloves garlic minced

2 Jalapenos minced

1 teaspoon thyme

½ teaspoon oregano

2 teaspoon basil

2 teaspoons crushed red pepper

1 teaspoon coriander (toasted)

1 teaspoon fennel (toasted)

1 teaspoon star anise (toasted)

1 package yellow cherry tomatoes, halved

1 package cherry tomatoes, halved

2 tablespoons Better-than-Bouillon clam base

1 cup dry white wine

2 cups water / low sodium chicken broth

1 bunch basil washed and chiffonade

1 cup parmesan grated cheese

Parmesan curls if desired

Bring to boil 5 cups water with 5 teaspoons of salt.

In Dutch oven or deep pan combine butter & olive oil, all herbs, garlic until you just begin to smell garlic, (do not burn garlic!!) add white wine, jalapenos, and better-than-bouillon everything stir together. Add shrimp and sauté till pink, add water or low sodium chicken broth. Bring to a light boil, gently stirring, and turn off. 

Add noodles to boiling water and cook quickly, 3 to 5 minutes, strain in colander and put in large serving bowl pour shrimp mixture over noodles, top with tomatoes, grated cheese, basil, and parmesan curls.