Salmon On The Fly

This is a great quick dinner to make when you don't have a lot of time. It is also very easy and requires very few ingredients. In 30 minutes you have a whole meal that can be kept as left overs for the next day!


Prep/Cook time: 25 minutes to bake, 5+ minute prep

Ingredients:

Salmon fillet(s)
Salt
1/2 cup Asian Sesame Dressing (lite or regular)
1/4 cup butter or margarine
1-2 lemon(s)
1/4 cup brown sugar
rice (if you use a rice cooker be sure to start your rice before preparing the salmon)
veggies

No photos today, this is a truly on the fly dish invented right before I typed this up!

Try to buy the freshest salmon possible. you want to get good quality fish if you can, it really does make a difference. the amount of salmon is up to you but i can usually feed two people with one large fillet (and still have leftovers). The best part about this dish is if you buy salmon ahead you can just stick it in the freezer until you need it. the best way to freeze fish is to shrink wrap it first...this cuts down on the freezer burnage.

Pre-heat the oven to 350 degrees Fahrenheit.

Prepare your salmon how ever you desire. I normally remove the skin cut the fillets into 4-6oz serving portions. lightly salt the salmon fillets and place them into a square glass pan (I use a 8x8 for one large fillet) and squeeze fresh lemon over the top. Set aside.

In a medium small bowl melt the butter, and then add the dressing, brown sugar and mix well. for other variations try adding a little soy sauce as well. If you would like to save a little sauce for adding to your salmon when it is done cooking save as much or as little as you want on the side. Pour the mixture over top of the salmon. cover the top of the dish in tinfoil and place it in the over for 20 minutes. After 20 minutes remove the tinfoil and let the fish bake for 5 more minutes uncovered.

While the fish is cooking, cook up your favorite style rice and veggies to accompany the dish. I personally like wild or brown rice with either broccoli, asparagus or carrots boiled or steamed.

Once everything is done cooking place on a plate and subsequently into your mouth!! If you would like to have extra sauce simply add a little more dressing or sauce mixture at the end!! mmmmm!!!

If you do save your left overs be sure to eat them the next day. Be aware that fish does not keep as long as other proteins and make sure the salmon is cooked all the way through before serving.

The Seeds of Spice

Since my last post was rather complicated, I have decided to post a simple recipe for a change. Toasted pumpkin seeds two different ways.

Prep/Cook time: 10 minutes to bake, 10+ minute prep (depending on number of pumpkins), and several hours for the seeds to dry

Ingredients:

*Note: You will need to allow sufficient drying time for the seeds. I suggest letting them dry overnight.

Pumpkins (baking or regular jack-o-lantern pumpkins)
2 tbsp Vegetable oil
1 tsp+ Salt
1 Pinch Pepper
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
Hot Sauce (I use Chelsea Wicked Hot Sauce...it has habanero and ghost peppers)

This recipe is great for right around Halloween, but it can be made any time fresh pumpkins can be found.  Start by cutting off (or open) the top of your pumpkin. If you are going to be carving your pumpkin later, be careful not to gouge any unwanted holes. Remove all pumpkin seeds from the inside of the pumpkin and place seeds in a colander. The best way to do this is by using your fingers or a metal spoon. Be sure to check all of the corners and crevices for any hidden seeds.

The number of seeds you will get per pumpkin depends on the pumpkin itself. If you buy a jack-o-lantern, I would at a minimum buy two. If you are using baking pumpkins 4-6 small one should provide plenty of seeds. You may need to chop open small or stubborn pumpkins as you may not be able to get your hand inside the smaller ones. If you do use baking pumpkins be sure not to waste the pumpkin itself. See my pumpkin ice cream recipe for how to cook and freeze pumpkins. You can also cook up pumpkin like you would cook squash (recipe for that to come at a later date).

Once you have scooped out the seeds be sure to wash them thoroughly and remove any excess pumpkin pulp.

Once you have rinsed the seeds, dump them out onto a cookie sheet and pat dry. Leave your seeds to dry for several hours or overnight.

Pre-heat your oven to 400 degrees F.

To make regularly salted pumpkin seeds, take half of the dried seeds and place them on a cookie sheet. Add 1 tbsp vegetable oil (assuming yield is roughly 2 cups or more of seeds, you may need to adjust the amount of oil based on how many/few seeds you have), 1 tsp salt and a few dashes of pepper. Mix the seeds until all seeds are evenly coated with oil and salt. If you like saltier seeds feel free to add as much salt as you like. I recommend adding some salt before roasting and then also adding salt as they come fresh out of the oven.

To make spicy seeds take the remaining half of the dried seeds and add 1 tbsp vegetable oil, 1 tsp smoked paprika, 1 tsp cayenne pepper and a dash of salt and pepper. Make sure the seeds are coated evenly. If you like really spicy seeds feel free to play around with the quantities of spices or even add chipotle or other chili powders.

Place the cookie sheet(s) in the oven for 10 minutes. Be sure to check on your seeds at around 5 minutes. If your seeds are becoming brown too quickly you will want to take your seeds out sooner than 10 minutes. Once your seeds are golden brown take your seeds out of the oven and add a few more pinches of salt while the seeds are still hot. For the spicy seeds this is the point where you will want to add a few or more drops of hot sauce while the seeds are still hot. Add as much hot sauce as you want but be careful not to make the seeds soggy. To stop baking from continuing, remove the seeds from the cookie sheets and place them into heat proof bowls to cool.

Once you seeds have cooled (or not!) ENJOY!!!

Cheers!~KBH

An Apple a Day is Better with Icecream

 An Apple a Day is Better with Ice Cream

Here is a fantastic dessert that you can make ahead of any dinner event. While you can make this dessert year round, it is best when made in the fall. This time of year you have the opportunity to make it with fresh picked apples and pumpkins. So whether you like to shop at the grocery store, or in the great outdoors I hope you enjoy this amazing dessert. –KBH

Prep/Cook time…1.5 hrs. for the apples 5 hours for the ice cream. Don’t get discouraged by the long prep time for the ice cream. It is worth it!

Ingredients for the Baked Apples:

Pre-heat the oven to 350 degrees

5 medium/large sized Macintosh or similar apples (Macoun and Roma work well)

1 stick butter or margarine at room temperature (1/2 cup)

½ cup brown sugar (if your apples are tart use 1 cup)

½ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

¼ tsp. allspice

Apple Juice

Start by washing the apples. Next you will want to core out the middle off the apple but not all the way through. Set the apples aside.  Place the brown sugar in the bowl and add in softened margarine.  Add the spices one at a time and mix everything together until all the spices have been incorporated. Next stuff the apples with the sugar mixture filling just to the top of the cored out hole. If you have left over sugar mixture, equally divide the sugar on top of the apples. Place the apples into the pie pan. Make sure that all of the apples touch the bottom of the pan. Before putting the apples into the oven pour apple juice into the base of the pan, covering the bottom fourth of the apples.  Cook for 1 hr. until the apples are soft.

Ingredients for Pumpkin Ice Cream:

Note: you will need to make the ice cream base and let it chill over night

1 Cup fresh pumpkin puree or canned puree

1 tsp.  vanilla extract

2 cups heavy cream

¾ cup brown sugar

5 large egg yolks

½ tsp. ground cinnamon

¼ tsp. salt

        ½ tsp. ginger

        ¼ tsp. nutmeg

        ¼ tsp. allspice       

        ½ tbsp. bourbon (makers mark works well)

If you want to make your own pumpkin puree you will need to purchase pumpkin pie pumpkins (see the photo below).

They come in various sizes but if you can try to find pumpkins on the larger side. To make puree you will need 2-3 large pie pumpkins. Start by pre-heating the oven to 400 degrees. Cut off the tops of the pumpkins. Next you will want to cut the pumpkins into quarters and remove the seeds.  Place the pumpkins flesh side down on a cookie sheet.  Pour water into the bottom of the pan and place the pumpkins in the oven for one hour.  After pulling the pumpkins from the oven, let them cool before scraping out the inside. You will want to run the pumpkin through a food processor or through a food mill before using. You will need 2 cups of pumpkin puree for the ice cream. If you have excess you can freeze the puree for up to two months.

I recommend doubling this recipe if you are planning on serving more than 4 people.  Start by mixing the pumpkin puree with the vanilla and setting it in the freezer to chill.

NOTE: the bourbon is added at the very end of the ice cream churning so do not worry if you don’t see it immediately below!

In a 2-quart pot combine 1-½ cups of the heavy cream with ½ cup of the brown sugar. Turn on the stove to medium heat and cook until bubbles form around the edge of the pot.  DO NOT WALK AWAY from the stove and do not let the mixture form a boil Remove from heat.

In a large bowl combine the egg yolks, spices and the remaining ½ cup heavy cream and ¼ cup brown sugar.

Next you will need to temper the eggs by slowly adding small amounts of the hot cream mixture into the eggs, whisking constantly.  If you add the egg mixture to the hot cream to fast you will end up with scrambled eggs in your ice cream. When the egg mixture has become slightly warm you can poor the egg mixture in with the cream and place it back on the stove.  Turn the stove back on to medium heat and stir the custard cotnstantly until it has thickened. This usually takes about 5 minutes. DO NOT WALK AWAY from the sove and do not let the mixture boil. You will know when the custard is ready if it is thick enough to coat the back of a spoon.

Pull the pumpkin mixture out of the freezer and place in a large bowl. Next strain the custard through a sieve and add it to the pumpkin puree. Wisk the custard and pumpkin together until it is combined. Cover the mixture with plastic wrap by pressing it down on top of the custard. This is to prevent a skin from forming. Place the custard in the fridge overnight.

Don’t forget: Depending on your ice cream machine you may need to chill the bowl in the freezer overnight. If you have an ice-based machine remember to stock up on rock salt and ice cubes!!!

After letting the custard chill overnight prepare the ice cream as per your ice cream makers instructions. In the last 5 minutes of churning, add in the ½ tbsp. of bourbon until combined.  You may add as much or as little (none) bourbon as you like. It adds a nice smoothness to the ice cream and a touch of flavor. 

If you like soft serve ice cream serve right away. Otherwise wait a few hours and pull it out to serve with baked apples or however you like!