I can’t eat like I used to. About a year and a half ago I picked up running for some ungodly reason, and damned if it hasn’t had a fantastic effect on my health. So for Christmas Eve I’ve decided to make a wonderful dinner that’s also on the lighter side: Salmon Filets on cedar planks. Of course to aid in people feeling like they’re over-indulging I’ll be adding richness in the form of a fresh hollandaise sauce.
Cedar Plank Salmon with Hollandaise
4 salmon filets (4 – 6 oz each)
2 Cedar planks, roughly 6″ x 12″ or so (Optional)
3 gloves garlic, minced
4 TBSP Olive Oil
2 TBSP fresh squeezed lemon juice
1 TBSP fresh parsley, chopped
2 tsp black pepper
1 ½ tsp salt
4 egg yolks
1 TBSP fresh squeezed lemon juice
½ cup unsalted melted butter
1 tsp salt
¼ tsp cayenne pepper
½ tsp tarragon
½ tsp black pepper
2 tsp white vinegar
Soak your cedar planks, if you’re going that route, for at least 2 hours in lightly salted water. Meanwhile whisk marinade ingredients and pour over salmon filets. Allow to marinate in refrigerator for about 20-30 minutes, turning once.
Heat oven to 400. If not using cedar planks, spray a glass pan or cookie sheet with non-stick spray or cover in aluminum foil, and place salmon skin side down on cookie sheet or plank. Bake salmon uncovered for 12-16 minutes or until it flakes easily with a fork. Cook until the internal temp of 130-135 degrees is reached; the more you cook salmon the “fishier” tasting it will become. Me? I like my fish to lack any “fishiness” and aim for just a warm center, about 12-13 minutes of cooking.
While the salmon is baking, get your hollandaise together. I’m not going to lie: This isn’t fun to make. Is it worth it? Yes. Will your arm whisk those yolks so much that you’ll feel it 12 hours after finishing your meal? Probably.
Whisk the egg yolks and lemon juice together in a stainless steel or glass bowl until they’ve thickened a bit. Please the bowl over a saucepan containing water that is barely simmering (or a double boiler if you got one); make sure the water level is low enough that it does not touch the bottom of the bowl you’ve placed over it. While whisking the egg yolk mixture, drizzle in the melted butter. Once incorporated, remove the bowl from the heat and whisk in the salt, peppers, and tarragon. If the sauce becomes too thick, whisk in the white vinegar. If the sauce is too thin move it back over the simmering water for another couple of minutes while whisking constantly. It should be thick enough to nicely coat a spoon, but still be drizzled over your yummy target of fish, poached eggs, artichoke, etc.
Once your salmon is out of the oven drizzle about ¼ TBSP of Hollandaise sauce over every 1 oz of fish. If you’ve got fillets that are roughly 4oz each, I would recommend a mere 1 TBSP of Hollandaise per filet, as you want to TASTE the salmon. Sure, there will be some who want to drown the protein in the Hollandaise, but they really just want the Hollandaise, not the fish. And, besides, if you have some Hollandaise left over, you can store it in tupperware in the fridge for up to 2 days and reheat by whisking over the double boiler again, i.e. EGGS BENEDICT FOR BREAKFAST THE NEXT MORNING!! Whoot to the Whizoot.
Serve with rice, a simple salad, or even grilled asparagus with shaves Parmesan.
This is the bread pudding recipe so good that even those claim to hate bread pudding will ask for a second helping.
In his episode The Proof is in the Bread Pudding, Alton Brown makes a spiced pudding in a bread crust, and a second chocolate version with chunks of challah bread in a pyrex dish. If I was going to attempt this whole bread pudding thing I’d want a custard that was rich and flavorful, had a relatively simple recipe and task list (i.e. pyrex over a perfectly carved crust basin), and perfect texture rather than just damp bread. I decided to balance AB’s two recipes, switch a few items, and add chewy Craisins and Ghirardelli chocolate chunks for texture.
Kate’s Mashup of AB’s Bread Puddings
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 teaspoon dried orange peel
15 whole cloves
15 whole peppercorns
1/2 ounce crystallized ginger, chopped
4 cups half-and-half, divided
2 large whole eggs
3 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ounces spiced rum
1 Challah cubed into 1 inch pieces
1/2 Dark Chocolate chips (I used Ghirardelli 60% dark cocoa chips)
1/2 cup dried cherries
1 to 2 tablespoons unsalted butter, melted and cooled slightly (optional)
Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining cup of half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 36 hours.
Butter or non-stick spray a 9 by 13-inch metal pan and place the cubed bread in the pan. Sprinkle the chocolate chips and dried cranberries on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon (or your hands) to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours. You can do this the night before if you want.
Preheat the oven to 325 degrees F.
Bake about 40 – 45 minutes. If you’d like your top extra crispy, set your oven to the high broil setting with the oven door slightly ajar. Remove the bread pudding from the oven. Pour the melted butter into a spray bottle and spritz the top of the bread pudding or brush on melted butter carefully. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.
I served mine with vanilla ice cream and leftovers kept for 3 days in the fridge.
Is this actually an aioli? Nope.
But it is one hell of an easy and tasty sauce that can make good apps and dinners GREAT.
1 cup 2% plain Greek Style Yogurt (you can use 0% as well, it just won’t be quite as thick)
2 TBSP mayonnaise
1/2 tsp dill
2 tsp dried parsley
1 tsp black pepper
1 tsp kosher salt
Zest of 1 lemon
Juice of 1/2 lemon
Mix all ingredients in a bowl. Chill for at least 1 hour for flavors to marry. Will keep in tupperware in the fridge for 3 to 5 days. Great on chicken burgers, crab cakes, grilled veggie sandwiches, salmon filets, fried artichoke hearts, etc. etc.
Alternate – If you want to knock the socks off of your guests the next time you serve them buffalo wings, mix in 2-3 TBSP of Gorgonzola and 1 TBSP sour cream to this recipe instead of putting out bottled blue cheese dip.
I LOVE a good crab cake. But I live in Austin, TX. This means that I basically have to be rolling in dough in order to eat decent shell fish (with the exception of Garbo’s, which is both incredibly delicious and mostly affordable).
In a never ending search for healthier food that doesn’t skimp on flavor or texture, I was given a recipe for Chicken burgers from an old buddy of mine. I immediately noticed that the recipe was styled similar to crab cakes, but used ground chicken instead of the luscious, but costly crustacean. You can easily grill this over charcoal or gas, but I do them in a pan on my stove to continue that cake style going. There are a few tricks in this recipe to keep everything from drying out as well. Top them with a little lemony greek yogurt sauce I make to substitute for the usual high-calorie remoulades or tartar sauces normally served with crab cakes, and dinner winds up being a very light, immensely flavorful delight.
The original recipe for this is comes from All Recipes and is noted as “By Teri“. I halve this recipe, as it still makes four really good sized burgers that can easily stuff two or three very hungry people, and made some alterations, including omitting most of the mushrooms and tomatoes which makes everything too wet and reducing the Old Bay, which made it entirely too salty. My friends generally prefer to have these on a bun, like a burger, but, as noted before, I eat mine like a crab cake with just some lemon and sauce. With my faux-aioli and lack of bun, you can eat 2 of these without feeling any guilt in terms of calories. Another great thing about these is that you can prep the veggies hours or even a day or two in advance, and throw everything together 30 minutes before you want to eat, making it a quick meal for mid-week.
Chicken Burgers (makes 4 patties)
3 TBSP olive oil (or cooking spray depending on your preference)
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup buttons mushrooms, chopped
1 lb ground chicken breast
1/4 cup + 4 TBSP panko or flavored bread crumbs
2 tsp seasoning salt
1 tsp black pepper
Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion, garlic, bell pepper, and carrots getting them slightly soft and a little golden, about 5-7 minutes. Set aside and allow all vegetables to cool completely.
Mix the 1/4 cup panko, egg, seasoning salt, and black pepper in with the ground chicken. Once the veggies are cooled and you’re ready to cook mix them into the chicken. Form into 4 patties. These are going to be pretty big. Grill them over medium high heat for 3 minutes per side or saute them in a pan with non-stick spray or olive oil over medium heat for about 4 minutes a side. I do mine on the stove top and pat each patty in a shallow dish with the remaining 4 TBSP of panko prior to dropping into the pan.
Serve with a lemony aioli, my greek yogurt parsley & lemon sauce, blue cheese crumbles and Franks Buffalo Sauce, or on a bun with mustard and ketchup. It’s all good!
What, oh what, does one do with a turkey fryer once Thanksgiving is past $60 worth of oil?
Well, if you’re part of my group of friends, you set out to discover what can and can’t be fried.
The Frying Rig.
For safety’s sake, my friends took a direct page from Alton Brown’s book and setup their fryer outside, away from the house, spending about $5 to have the fry basket on a pulley, and wrapping the hose in tinfoil so that in the event of a spill, the hot oil won’t melt through the propane hose.
The weather was cool, the colors bright, every one felt good in the throws of Austin Autumn.
While some planning had to go into what we fried (wet batter that could drip and therefore be more likely to cause burnt bits that would blacken the oil), we started ambitiously with hot wings followed by Brussel sprouts, both fried at 350F degrees. The hot wings were tossed in regular buffalo sauce and Texas Pete Sweet & Fiery, a new favorite of mine. The Brussel sprouts took less than 3 minutes and were amazing both simply salted and sprinkled with Uchiko’s recipe.
Following our bounty of protein and veggie tables, we moved to a pallet cleansing batch of fried baguette crust, cut into strips, dipped into Nutella and served with banana slices. This was particularly satisfying.
Not everything was a success, however. We did attempt a batch of fried cheese curds, that came out more like puffs of hollow crispy shells. They also coated the basket in goo, and we had to break from frying to scrub everything and make sure the oil wasn’t going to burn do to particles.
I had mixed up a batch of green chile biscuit dough, rolled into balls, and stuffed each ball with a small cube of cheese and two drops of chile oil. These were tasty, but needed more seasoning than I mixed into the dough. A good start on something, though, and they were even better the next day, making me think they may need to be a breakfast treat!
Up next were the corn dogs and, while I only got one bite, they were easily my favorite of the afternoon. And it goes without saying that they disappeared the fastest, loved by adults, kids, and X-1.
X knows where the good stuff is…
But the day wasn’t just about getting together to eat unnecessary calories. We learned, we taught each other, we enjoyed the sunshine. The was quality time…
“Quality” time of the future.
We taught Nicco how to use the horn on her Batmobile and how to make deep “Tooooooot” train sounds with an empty bottle. We chatted and allowed the kids to exhaust us, using the adults and trees as jungle gyms.
And what would an afternoon be without dessert, a dessert that appreciates Autumn’s bounty of apples, of course?! The amazing Tania whipped up two different kinds of fried apple pie, one in pie crust, and one in a simple biscuit dough, as recommended by Paula Deen. We were somewhat surprised to find that Deen’s dough was far lighter and more substantial (and far less greasy) than the simple pie dough! Both were dipped in a fantastic caramel sauce from Austin’s own Foreign & Domestic.
It was an afternoon of ease, experimentation, humor, good company, beautiful weather, and joy. It was a second Thanksgiving Day, it was perfect for a Sunday in Autumn. One final note: we did eventually get the cheese curds to come out better…though not all together perfect. When Sarah wanted to get a few more, her husband, not standing too far from the curds said “Well, kick the dog, drop the baby, and get over here!” rather than leave the table himself, because they were disappearing all too fast. (Yes, of course he was kidding! But it’s a funny picture non-the-less.)
In a month’s time I’ll be spending a week with my family. Folks, sibling, husband, cousins, etc. As we actually like each other, most of us are looking forward to this time together. It’s an anomaly, I know. I’ve been coming up with numerous recipes for us to share while visiting, and I’ve been searching far and wide for inspiration.
One of the many recipes I wanted to attempt to recreate was fried artichoke hearts. When I was in college…hmmm. You know, I was going to write “When I was in college I spent some time in Arizona…”, but now that I’m long graduated I can honestly state it more clearly: While I lived in Arizona for a few years I went to college. Like one goes to the gym when they’re not really into it. Like it was a hobby or something I told people I did to keep them off my back. Anyway, the point is that while I lived in Arizona, working odd jobs instead of attending class regularly, one of the ways I would treat myself from time to time on the great road of finding my way, was a night out at the Prescott Brewing Company. One of my faves on their menu are these little crispy artichoke hearts. I decided to make may own version, packing each bite with a little more flavor, attempting to bake them instead, and serving them a bright and lemony aioli rather than ranch dressing.
Crispy Artichoke Hearts
2 cans Large artichoke hearts (5-7), halved
1/2 cup flour
1/2 cup Panko
zest of one lemon
1 tsp garlic powder
2 tsp dried parsley
1 heaping TBSP grated Parmesan cheese
1 TBSP milk
Vegetable oil, if frying
1 1/2 TBSP mayonnaise
1 1/2 TBSP sour cream
1/2 tsp dill
1 tsp dried parsley
1 tsp black pepper
juice of 1/2 lemon
Just a side note here: I’ve used both the whole and quartered artichoke hearts. I’ve found halving the whole artichoke heart makes for a much more toothsome bite than the pre-quartered options. They’re smaller, thinner, and all around less appetizing.
Drain the cans of artichoke hearts. Gently halve the hearts and lay out on a paper towel for about an hour to dry out a bit. Whisk together the eggs and milk. In a separate plate (I use an 8×8 pyrex) combine the flour, panko, lemon zest, garlic powder parsley, and Parmesan.
Start heating up your vegetable oil to 325 degrees.
Delicately spear an artichoke halve with a fork. I found it best to poke from the side out, which helps the petals remaining on the choke stay together. Dip your speared piece into the egg/milk mixture quickly, allowing the excess to drip off a second before coating in the panko mixture. I found it easiest to drop the artichoke heart piece off of the fork into the center of the panko and flour, and then tossing the dry ingredients over the heart. You want the artichoke chunks to be evenly coated, but you don’t want that coating to be very thick. Once coated, set aside until you have an full batch to start frying.
Once your oil reaches temperature, fry the artichoke hearts halves for 2-3 minutes per side or until golden brown. They do brown very quickly. Once golden and crisp move to a paper-towel covered cooling rack and sprinkle lightly with salt. Let rest about 5 minutes.
For the dipping aioli, whisk all the ingredients together and serve with the artichokes. This creamy dip is extremely addicting. You may want to double the dip recipe if you’re serving these at a dinner party. I served mine as an appetizer to a vegetarian dinner and the crispy artichokes, with the bright creamy sauce went beautifully with both our chilled white wine (I think it was a Pinot Grigio) and a crisp hard cider.