Glazed Salmon

It’s been so long since my last post, and it’s not as if I stopped cooking. No, I’ve still been plugging away, cooking the majority of our dinners. And, I’ve been trying some wonderful recipes! My heart, however, just hasn’t been into blogging. Sometimes updating my blog, after everyone is quietly snuffling in their beds, can be difficult. Sometimes I just want to read. Sometimes I want to get lost in Pinterest. Sometimes I want to check in with my FB friends. Or play Hay Day. Sometimes that is the hard part of being a full-time wife and mom, as well as working outside the home full time. But, as winter sheds it’s coat (yes, we have a Cali version of winter) and spring dawns anew, we can all feel somewhat reborn. Throw aside what has been holding you down, sit outside and soak up the sun. Take a walk and marvel at what beauty springtime brings. Ride a bike and feel the warm breeze  on your face. Ahhh, to start anew. It’s a wonderful thing!

What better way to pay homage to spring than wild caught salmon? Don’t get me wrong, I can eat salmon year-round. But there is something about salmon that speaks to warmer weather.

Ingredients:

1 tsp packed light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
1 1/2 – 2 lbs skin-on salmon filet
Pepper to taste
1 tsp vegetable oil
1 recipe glaze (below)

Glaze:

3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup

Preparation:

Adjust oven rack to middle position and heat oven to 300°. Combine brown sugar, salt, and cornstarch in a small bowl and set aside. Heat oil in a 12″ oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

Remove skillet from heat and evenly spoon glaze over salmon. Transfer skillet to oven and cook until fillets register 125° (for medium-rare) and are still translucent when cut into, about 7 to 10 minutes. Serve immediately.

Wine Pairing Suggestions:

Chardonnay
Grenache
Pinot Gris / Pinot Grigio
Sangiovese
Sauvignon Blanc

Serves: 4

Total time: 30 minutes

*Derived from America’s Test Kitchen

PicFrame

Glazed Salmon


Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Linguine with Shrimp Scampi

I don’t think I have discovered a way to make shrimp that my kids WON’T eat.  Not that I’m really trying.  But sometimes I think, “There is no way they are going to go for this.”  And they do.  We even went to our favorite Chinese place earlier in the week at the request of D, for the honey walnut prawns.  I was telling the owner that I tried making them at home, and while they were very good, they weren’t OIC Bowl good.  After she walked away, Berto leaned across the table and whispered to me, “Yours were REALLY good Mommy.”  Heart melting.  Right there.  Right then.  Well, these got the same reaction from the kids, and the Hubs, too!

Ingredients:

Vegetable Oil
Kosher salt
1 1/2 lbs linguine
6 Tbs unsalted butter
5 Tbs olive oil
3 Tbs minced garlic (time saver tip:  Buy jarred minced garlic, such as Spice World)
2 lbs large, peeled and deveined shrimp (I always buy them that way)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 small lemons)
1/2 lemon thinly sliced in half-rounds (left mine whole rounds, but half is better)
1/4 tsp hot red pepper flakes (optional, I omitted)

Preparation:

Drizzle some vegetable oil in a large pot of boiling salted water, do not skip this step.  It helps keep your linguine from clumping together.  Add 1 tbs salt and the linguine.  Cook for 7-10 minutes, or according to package directions.

While water is boiling and pasta is cooking, in another large, heave-bottomed pan, melt the butter and olive oil over medium heat.  Add garlic and sauté for 1 minute.  Keep a close eye, the garlic will burn very quickly.  Add the shrimp, 1 tbs salt, and the pepper.  Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice, lemon slice, and red pepper flakes (if using).  Toss to combine.

Drain the linguine and add it back to the pot in batches.  In-between batches, add some of the shrimp and sauce.  Toss well, and devour!

Wine Pairing Suggestions:

Albariño
Chardonnay
Friulano
Picpoul Blanc
Vinho Verde

Serves 6

Total time: 40 minutes

Linguine with Shrimp Scampi

Linguine with Shrimp Scampi

*Courtesy Ina Garten

Honey Walnut Prawns

I love Honey Walnut Prawns. I love them so much I even remember the first time I put one of the tasty morsels in my mouth, “Where have you been my whole life? Why have I not experienced you until now, my sweet little prawn?” Adding to the  mix, we are one prawn loving family. The only caveat is that some restaurants use too much mayonnaise. Maybe it’s because mayonnaise is relatively cheep. Maybe it’s because the chef of that particular establishment really likes mayonnaise. If I can taste the mayonnaise and have a conscience understanding that my prawn is dripping with it, I’m not likely to eat it. I can handle mayonnaise if I don’t put too much thought into it. This recipe does the Honey Walnut Prawn justice and makes me want to eat in more often!

Ingredients:

1 cup vegetable oil
1/2 cup sugar
1 cup walnut halves (I, as always, used what I had on hand which was walnut pieces. Daniela gave them a hearty thumbs up after they had cooled)
1 ½ tsp honey
1 ½ tsp condensed milk (personally, I think this is the secret ingredient. SSSHHHHHhhhhhhh)
1 lb medium shrimp, peeled & deveined
Kosher salt and freshly ground black pepper to taste
1 egg beaten
1/2 cup cornstarch

Preparation:

Heat 1/2 cup water in small saucepan and bring to boil. Add sugar and stir constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to parchment paper lined flat surface to cool.

In a small bowl, whisk together mayonnaise, honey, and condensed milk. Set aside.

Heat vegetable oil in large nonstick skillet over medium-high heat.  Season shrimp with salt and pepper to taste.  Dip shrimp into egg mixture, being sure each prawn is well-coated. With cornstarch in a ziplock bag, add shrimp and gently shake to coat.

Add 8-10 shrimp to the heated skillet at a time. Fry until golden brown and crispy. Transfer to paper towel lined plate.

When all shrimp are cooked, combine shrimp and honey mixture. Gently stir to coat completely. Serve immediately over steamed rice and topped with walnuts.

Wine Pairing Suggestions:

Blanc de Blanc
Chardonnay
Fume Blanc
Sauvignon Blanc
Viognier

Serves 4 (small portions)

Total time: 30 minutes

Honey Walnut Prawns

Honey Walnut Prawns

*Derived from Damn Delicious