This only works with salmon, so don't try to outsmart the system or you'll be serving a large dish of disappointment and who wants that? No one but poor drunk hobos and I believe you're better than that so do the right thing... buy the salmon.
One large fillet or a few small ones
Recipe #1: Mustard Dill Salmon
1/2 cup organic raw honey
1/2 cup course ground dijon mustard
1/4 cup horseradish
1/4 to 1/2 cup coursely chopped fresh dill
Mix all ingredients minus the dill and spread evenly over the salmon, sprinkle the dill over the top and bake at 350 for 30 minutes or until the fish flakes easily and is no longer bright juicy pink in the middle.
Recipe #2: Asian Orange Salmon
1/2 cup PULP FREE orange juice concentrate
grated orange rind
1/4 cup low sodium soy sauce
1/2 tablespoon garlic (yeah, i know it sounds crazy. just trust me)
1/2 tablespoon curry powder
1/2 tablespoon ground ginger
Mix ingredients EXCEPT orange rind and marinate salmon overnight in mixture. If you're in a hurry, you can skip the long marinating process and jump ahead... Just coat the filets in the mixture either way and bake at 350 for 30 minutes on middle rack as per directions above.
French Seafood Quiche
6- 8 oz. poached salmon filets, 1 cup sliced sea scallops
3-4 cups of Eggbeaters OR if you want to kill yourself use 9 eggs
3/4 cup Grated Goat cheese
1 cup Grated Smoked Gouda cheese
one bunch of spinach
3/4 cup sauteed mushrooms
1/2 cup sauteed scallions
minced sauteed garlic cloves
4- 5 long fresh rosemary sprigs
Sautee the shrooms, chopped scallions and garlic cloves. Mix everything except the rosemary and 1/2 cup of the grated gouda into a mixing bowl and pour into either a casserole dish or a dish truly meant for a quiche. Bake at 375 for 25 minutes. Evenly space the rosemary sprigs on top and bake for another 22 minutes. Then spinkle remaining gouda on top and cook for about 6-12 minutes. Poke the center with a butter knife or popscicle stick to check that it's cooked all the way through... If it comes out clean then its done. If it isn't done after 10 minutes, lower the temp to 350 so the cheese doesn't burn and cook for 8 more minutes.
White wine always goes with fish so I recommend Clois du Bois Chardonnay with this and the Mustard Dill Salmon.
Tuesday, April 26, 2011
Monday, April 25, 2011
Killer Vegan Eggplant MoussakaThat Will Blow Your Mind
Warning: You absolutely must prepare your eggplant one day before making this or it will undoubtedly be jacked up.
Take two eggplants, slice them in quarter of an inch slices, sprinkle heaavily with sea salt and lay them on a couple paper towels in a large platter. Then, cover with a couple paper towels and let it sit over night. When ready to prepare the dish, rinse the eggplant thoroughly to remove the salt.
For the Killer Eggplant Lasagna:
Two Eggplants
3/4 Cup Mozzerella Cheese
1 Yellow Bell Pepper
3 Roma Tomoatoes
1 1/2 Cups Spinach
1 Egg
1 container Cottage Cheese
Magic Tomato Sauce (see below)
For Magic Sauce: Using a jar of Tomato Basil Classico Sauce for the base, place in a sauce pan. Sautee a thinnly chopped garlic clove, half a minced white onion, and half a cup of chopped portabello mushrooms separately in two tablespoons of olive oil. Add a couple splashes of cabernet to sauce to garlic mixture once everything is thoroughly cooked. Simmer for a minute and then add to sauce. Simmer and add four minced leaves of fresh basil. Let simmer for about five minutes or so and set aside.
In a mixing bowl, mix egg. Add spinach and whole container of cottage cheese (drain the cottage cheese prior to using so it isn't runny). Put a thin layer of sauce on bottom of lasagna dish (about 1/4- 1/2 cup). Place first layer of eggplant in rows, then cover with thin layer of sauce (1/2 cup) and layer the spinach mixture on top. Put another layer of eggplant over the spinach mix and cover with 1/2- 3/4 cup of sauce. Now, place one inch slices of the yellow bell pepper and thinnly sliced tomatoes on top, cover with the remaining sauce. Put it in the oven at 350 degrees for 28 minutes. Take the dish out, put the shredded cheese on top and put back in the oven for 6 minutes.
FINI
Take two eggplants, slice them in quarter of an inch slices, sprinkle heaavily with sea salt and lay them on a couple paper towels in a large platter. Then, cover with a couple paper towels and let it sit over night. When ready to prepare the dish, rinse the eggplant thoroughly to remove the salt.
For the Killer Eggplant Lasagna:
Two Eggplants
3/4 Cup Mozzerella Cheese
1 Yellow Bell Pepper
3 Roma Tomoatoes
1 1/2 Cups Spinach
1 Egg
1 container Cottage Cheese
Magic Tomato Sauce (see below)
For Magic Sauce: Using a jar of Tomato Basil Classico Sauce for the base, place in a sauce pan. Sautee a thinnly chopped garlic clove, half a minced white onion, and half a cup of chopped portabello mushrooms separately in two tablespoons of olive oil. Add a couple splashes of cabernet to sauce to garlic mixture once everything is thoroughly cooked. Simmer for a minute and then add to sauce. Simmer and add four minced leaves of fresh basil. Let simmer for about five minutes or so and set aside.
In a mixing bowl, mix egg. Add spinach and whole container of cottage cheese (drain the cottage cheese prior to using so it isn't runny). Put a thin layer of sauce on bottom of lasagna dish (about 1/4- 1/2 cup). Place first layer of eggplant in rows, then cover with thin layer of sauce (1/2 cup) and layer the spinach mixture on top. Put another layer of eggplant over the spinach mix and cover with 1/2- 3/4 cup of sauce. Now, place one inch slices of the yellow bell pepper and thinnly sliced tomatoes on top, cover with the remaining sauce. Put it in the oven at 350 degrees for 28 minutes. Take the dish out, put the shredded cheese on top and put back in the oven for 6 minutes.
FINI
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