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Thursday, April 24, 2014

4/24/14 Salmon in an Asian Soy-Honey & Ginger Sauce

 

Salmon in an Asian Soy-Honey & Ginger Sauce

 

Ingredients:

  • 2-3 salmon fillets or steaks
  • 4 Tbsp. hoisin sauce (I used Lee Kum Kee Hoisin Sauce)
  • 4 Tbsp. soy sauce
  • 2 Tbsp.fish sauce
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. liquid honey
  • 1/2 to 1 tsp. chili flakes, to taste (for sensitive stomachs, reduce to a pinch)
  • 3-4 cloves garlic, minced
  • 1 Tbsp. grated galangal OR ginger
  • 2-3 green onions, finely sliced or chopped

Preparation:

  1. Briefly rinse salmon fillets or steaks under cool water. Shake off excess or pat dry and place pieces in a flat-bottomed baking dish (you will need a lid or foil to cover it).
  2. In a separate bowl or container, combine the hoisin sauce, soy sauce, lime juice, honey, and chili flakes. Stir well to dissolve the honey. Add the ginger, garlic, and white parts of the green onion (save the green parts for serving).
  3. Taste-test this mixture for spice, adding more chili if desired. If you'd like it sweeter, add 1/2 Tbsp. more honey; if too sweet for your taste, add a little more lime juice.
  4. Pour over the salmon, turning pieces in the sauce to saturate. Cover and allow to marinate in your refrigerator at least 30 minutes or longer. When getting close to your desired cooking time, preheat oven to 350 degrees.
  5. Bake at 350 degrees 20 minutes, or until sauce is lightly bubbling and salmon has firmed up (inner flesh turns from translucent to opaque when nicely cooked). If undercooked, cover and return salmon to oven for another 5 to 10 minutes.
  6. Remove from oven and taste-test the sauce, looking for the following flavors: sweet followed by sour, then spicy-salty. If too sweet or too salty for your taste, add 1-2 more Tbsp. lime or lemon juice. If not sweet enough, add a little more honey. More chili can also be added. Stir well after each addition.
  7. Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of reserved green onion. I like to serve this dish at the table so we can each spoon up as much sauce as we like (it's delicious over rice or even potatoes!). ENJOY

4/24/14 Pineapple Casserole Dessert


Pineapple Casserole Dessert

1 cupbutter

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. Fold in pineapple and bread. Pour into 9x13 inch baking dish.
    3. Bake in preheated oven 1 hour, until center springs back when touched lightly. Sprinkle cheese evenly over top and return to oven to melt cheese, 2 to 5 minutes.

    4/23/14 tuna casserole


    Tuna Casserole




    3 cupscooked macaroni


     

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
    3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot

    4/23/14 Fresh Strawberry Tart


    Fresh Strawberry Tart

    1 pkg (18 oz each) refrigerated sugar cookie dough 1 pound fresh strawberries 3/4 cup granulated sugar 5 tablespoons water, divided 2 tablespoons cornstarch Reddi-wip® Original Dairy Whipped Topping - See more at: http://www.reddiwip.com/recipes-Fresh-Strawberry-Tart-2657.html#sthash.uvbJ1pEG.dpuf



    Preheat oven to 350°F. Cut dough into thin slices; arrange on bottom and 1 inch up side of 9-inch springform pan. Press dough slices together to form solid crust. Bake 12 to 15 minutes, or until golden brown. Cool completely. Carefully remove crust from pan; place on serving plate. Set aside.Slice enough strawberries to measure 2 cups. Remove tops from remaining strawberries; set aside. Combine sliced strawberries, the sugar and 3 tablespoons of the water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes. Mix cornstarch and the remaining 2 tablespoons water in small bowl until well blended. Add to sliced strawberry mixture; mix well. Cook and stir over medium heat until thickened. Remove from heat; cool slightly. Add whole strawberries; toss to coat. Pour into crust.Refrigerate at least 4 hours, or until set. Cut into 10 slices. Top each slice with a serving of Reddi-wip just before serving -

    4/23/14 foodforthesoul

    everything is always for the greater good

    4/24/14 ramon bomb

    ramon bomb

    1/2 oz Rasberry Sour Puss
    1/2 oz Smirnoff® Orange Twist vodka
    8 oz Smirnoff® vodka Wild Grape Cooler

    Put the Sour Puss and the Orange twist in a shot glass and Drop the shot glass into the Grape Cooler.

    Wednesday, April 23, 2014