Tomatillo Salsa

tomatillos
cilantro
mint

Chili Glazed Salmon with Ginger Pea Pods

2 salmon steaks
1/4 cup sweet chili sauce
3 Tbs soy sauce
2 Tbs grated ginger
3 garlic cloves
olive oil
8 ounces sugar snap peas
1 1/2 Tbs rice wine
1 bunch watercress
1 tsp sesame oil

Combine chili sauce, 2 Tbs soy sauce, 1 Tbs ginger and whisk together.  Coat salmon with some of the sauce and marinade 30 minutes.

In a wok or deep frying pan saute garlic and ginger in olive oil for 1-2 minutes.  Add sugar snap peas and cook until slightly tender, but still crispy, 2-5 minutes.  Mix in watercress, rice wine and 1 Tbs soy sauce and cook 1-2 minutes, drizzle and mix in sesame oil.

We served with couscous cooked in veggie stock and covered with leftover glaze and/or siracha.

Sushi

3 cups sushi rice

1/4 lb sashimi grade tuna

smoked salmon

avocado

cucumber

scallions

fake crab

nori

gari

wasabi

1 1/2 Tbs rice wine vinegar

1 1/2 Tbs sugar

1/2 Tbs salt

Soak and rinse rice in cool water 2-3 times until water is clear.  Bring rice to a boil and simmer over low heat for 15 minutes.  Take off of heat and let sit, covered for 10 minutes.  Mix in rice wine vinegar, sugar and salt.  Let cool.

Philadelphia Roll:

Place and pack rice on the nori leaving a 1 inch strip on one end.  On the other end lay out a strip of thinly sliced smoked salmon, then cream cheese and scallions.  Roll and cut.

Tuna Roll:

Place a strip of tuna on the rice and roll then cut.

California Roll:

Lay out a strip of fake crab, avocado, cucumber

Garam Masala Pot Pie

2 Tbs olive oil
salt and pepper
2 cloves garlic, chopped
1 onion, chopped
4 carrots, sliced
1/2 big celeriac, cubed
3 medium potatoes, cubed
1/2 cup peas
1 bunch kale
1/2 cup white wine
1/3 cup butter
1/3 cup  flour
4 cups veggie stock
1 Tbs garam masala
1 tsp truffle oil
1 sheet puff pastry, slightly defrosted
2 Tbs olive oil


Preheat oven to 375 degrees.


For the veggies:

To a large pan add olive oil, garlic and onions and saute.  Add celeriac, peas, potatoes and carrots and white wine, cover and continue to cook until everything starts to get tender.  Add the kale and cook for 2-3 minutes until it just cooks down a little.  Transfer veggies to 9x9 pan.

For the Sauce:
Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the stock gradually, add garam masala, and boil for 15-20 minutes to thicken.  Add one teaspoon truffle oil.  Ladle sauce over veggies.

Putting it all together:
Place puff pastry over the veggies and sauce.  Brush the puff pastry with egg wash and cut a slit in the top of the pastry to allow steam to escape.  Sprinkle a little more garam masala on the puff pastry.  Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Chicken Piccata

3 chicken breasts
salt and pepper
1/2 cup flour
1 large egg
1/2 Tbs water
3/4 cup bread crumbs
olive oil
3 Tbs butter
1/3 cup fresh lemon juice (2 lemons, reserve halves)
1/2 cup white wine
fresh parsley for garnish

Preheat oven to 400 degrees and line a sheet pan with parchment paper.

Place chicken breasts in a plastic bag and pound out to around 1/4 inch thickness, then season with salt and pepper.

Mix the flour, 1/2 tsp salt and 1/4 tsp pepper on a plate.  Beat egg and 1/2 Tbs water together in a bowl and place breadcrumbs on a second plate.  Dip each chicken breast in the flour, then egg and then bread crumbs.

Heat 1 Tbs olive oil in a deep saute pan over medium heat and cook the chicken breasts until browned, about 2 minutes a side.  Place on the sheet pan and bake 5 to 10 minutes.

Wipe out the saute pan with a paper towel and melt 1 Tbs butter over medium heat.  Then add the lemon juice, wine and the reserved lemon halves, along with 1/2 tsp salt and 1/4 tsp pepper.  Boil over high heat until reduced by half.  Remove from heat and add 2 Tbs butter and mix.  Spoon sauce over the chicken breasts to serve.  We serve with garlic mashed potatoes (potatoes, garlic, butter, evaporated milk)

Lobster Stock

3 (1 1/2 pound) cooked lobsters (shells)

3 corn cobs

6 Tbs butter

1 cup yellow onion, chopped

1/4 cup sherry

1 tsp paprika

4 cups milk

2 cups heavy cream

1 cup white wine

Melt the butter in a large pot and sautee onions until translucent.  Add sherry and paprika and cook 1 minute. Add milk, cream, wine, lobster shells and any lobster juices and corn cobs and bring to a simmer.  Partially cover the pot and stimmer over very low heat for 30 minutes.

Seafood Pasta

we used a mix of calamari, shrimp, and other stuff from trader joe's, linguine and our own tomato sauce, garnished with fresh basil and grated parmesan cheese.

Beer Can Chicken

1 Can of beer

1 Chicken

3-4 Cloves garlic

3-4 sprigs fresh thyme

Rosemary

Drink (or empty out) half of the beer and poke some extra holes in the top.  Add garlic and herbs to the can, place chicken on can and cook.

Chicken Spiedies

Chicken breast, cut into cubes

Green and red bell peppers, cut into small squares

Mushrooms

Onions, wedged

Cherry or grape tomatoes

For the Marinade:

1 bottle of Salamida's 

Or:

2 cups oil

1/2 cup vinegar

4 tsp salt

4 tsp pepper

2 Tbsp oregano

1 tsp paprika

rosemary

garlic

onion salt

Combine all ingredients and whisk together.

Guiness Stew

1 lb buffalo stew meat

flour

carrots

potatoes

onion

Eggplant Parmigan

Chicken Marsala

Poached Salmon

Grilled Tuna Fajitas

Some Kind of Swordfish with Some Other Stuff There Too

Pork Tenderloin and Potato Dumplings

Pork Tenderloin

Sauerkraut

Potatoes

Mahi Mahi with Stonehenge Stuffed Leaks

1 lb Mahi Mahi
4 Leaks
5-6 medium Potatoes
Onions