Salmon with Pine Nut Crust
and Ancho-Tomato Pesto
A sophisticated entrée from Doc Martin's, 4 Servings
2 cups fresh breadcrumbs made from soft French bread
1 cup pine nuts, toasted
2-1/2 tbs. olive oil
1 tsp. ground cumin
1 tsp. dried oregano
4 6 oz. skinless salmon fillets
2/3 cup bottled clam juice
2/3 cup chicken stock or canned low-salt chicken broth
2 tbs. dry red wine
1 tsp. brown sugar
1 cup Ancho-Tomato Pesto
Preheat oven to 450°F. Oil rimmed baking sheet. Grind first 5 ingredients in processor.
Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Press nut mixture on top of fish, dividing evenly. Bake salmon until opaque in center, about 10 minutes. Meanwhile, bring clam juice, stock, wine and sugar to boil in heavy large skillet. Mix in 1 cup Ancho-Tomato Pesto.
Simmer until sauce is reduced to 1-1/4 cups, about 8 minutes. Season to taste with salt and pepper.
Transfer fish to plates. Spoon sauce around fish and serve.
Ancho-Tomato Pesto
This is also good with roast pork or chicken. Makes about 1-3/4 cups
4 large dried ancho chilies*, stemmed, seeded, torn into pieces
4 sun-dried tomatoes (not oil-packed), chopped
2/3 cup chopped drained roasted red peppers from jar
1/2 cup pine nuts
2 tbs. apple cider vinegar
2 tbs. olive oil
1 tbs. mild flavor (light) molasses
1 tbs. sesame seeds
Place chilies and tomatoes in medium metal bowl. Add enough boiling water to cover, let soften 20 minutes. Drain chilies and tomatoes, reserving 3/4 cup soaking liquid. Transfer chilies, tomatoes and reserved liquid to blender. Add remaining ingredients; blend until smooth. Season with salt and pepper. (can be made 2 days ahead. Cover; chill.)
*Sold at Latin America markets, specialty foods stores and some supermarkets.
Chicken Paprikas
A hearty dish for cold Alaska nights. Spoon this over egg noodles that have been tossed with butter and poppy seeds.4 Servings
4 large boneless chicken breast halves (about 1-2/3 lbs.)
All-purpose flour
3 tbs. olive oil
2 red, yellow or green bell peppers, cut into strips
1/2 medium onion, sliced
4 large garlic cloves, chopped
5 tsp. sweet Hungarian paprika
1/4 tsp hot Hungarian paprika
4 large canned Italian plum tomatoes, chopped and drained
1 tbs. tomato paste
Season chicken with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy gauge skillet and sautÎ until brown and crisp, about 4 minutes per side. Transfer chicken to plate. Add bell peppers, onion and garlic to skillet and sautÎ 5 minutes. Reduce heat to low. Add both paprikas and stir 2 minutes. Mix in broth, tomatoes and tomato paste. Return chicken to skillet. Bring liquids to simmer. Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes. Transfer chicken to platter; keep warm. Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.
Mediterranean Shrimp and Pasta
4 servings
1 pound unpeeled medium-size fresh shrimp
8 ounces linguine, uncooked
5 green onions, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 (12-ounce) jar marinated artichoke hearts, undrained
6 Roma tomatoes, chopped
1 cup sliced mushrooms
1/4 cup dry white wine
2 teaspoons dried Italian seasoning
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Freshly grated Parmesan cheese
Peel shrimp, and devein, if desired; set aside. Cook linguine according to package directions; drain and keep warm. Cook sliced green onions and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in artichoke hearts and next 7 ingredients. Bring to a boil; reduce heat, and simmer 5 minutes. Add shrimp; cook, stirring occasionally, 3 minutes or until shrimp turn pink. Serve over pasta, and sprinkle with cheese.
Chilled Lime-Coconut Pie
with Macadamia-Coconut Crust
CRUST
35 vanilla wafer cookies
1/3 cup dry-roasted macadamia nuts
(about 2 ounces)
(TIP: I buy these in the bulk section at the grocery store)
1/3 cup sweetened flaked coconut
1/4 cup (1/2 stick) melted butter
FILLING
1 15 oz. Can cream of coconut (Coco Lopez)
2/3 cup plain low-fat yogurt
1/2 cup fresh lime juice 2 teaspoons grated lime peel
3 tablespoons cold water
2 teaspoons unflavored gelatin
TOP
Either "Cool Whip" or from scratch 3/4 cup chilled whipping cream
2 tablespoons powdered sugar
For Crust:
Preheat oven to 350° F. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch diameter metal or glass pie dish. Cover and freeze 30 minutes. Remove from freezer and bake until crust is golden, about 20 minutes. Cool completely.
For Filling:
Whisk first 4 ingredients. In another small metal bowl, pour 3 tablespoons cold water adding gelatin. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust. Chill until set, about
4 hours.
Add Cool Whip topping - sprinkle with finely grated lime peel or toasted coconut.
Scallops Ole`
4 Servings
1 each red, yellow, orange and green bell pepper, cut into thin rings
1/4 cup olive oil
2 cloves garlic, minced
1 cup thick and chunky salsa
1 pound bay scallops, rinsed and drained
1 Tablespoon grated lemon rind or lemon juice
1-1/2 cups shredded Monterey Jack cheese
Layer pepper rings in a 9 X 13 baking pan. Drizzle olive oil and garlic on top of peppers. Bake at 400 for 20 minutes. Remove from oven and stir salsa into rings. Top with scallops and sprinkle with lemon. Sprinkle with cheese and return to the oven. Bake 10-12 minutes, or until scallops turn opaque and cheese is golden brown around the edges. Serves 4.
Festive Tossed Salad
8-10 servings
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce
1 cup (4 ounces) shredded Swiss cheese
1 medium apple, cored and cubed
1 medium pear, cored and cubed
1/4 cup dried cranberries
1/2 to 1 cup chopped cashews
In a blender or food processor, combine sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediately.
Alaskan Salmon Burgers
Makes 4 burgers
1 pound salmon filet, boneless & skinless
1/2 small red onion, minced
1/4 cup basil, cut into chiffonade
Salt & freshly ground
Winterlake pepper blend
1 egg white
1 tablespoon hot pepper sauce
Light olive oil
Our Winterlake pepper blend consists of equal parts black peppercorn, white peppercorn and allspice.
Cut the salmon into 1/4" dice. In a medium bowl, mix the salmon, red onion, and basil until they are well combined, adding salt and pepper blend to taste. Beat the egg white in a small bowl and add it and the hot pepper sauce to the salmon mixture. Form the salmon mixture into four 1/2"-thick patties. Heat a 12" nonstick saute pan over medium heat. Lightly brush the pan with a little oil. Cook the patties, carefully turning once, until they are golden brown and cooked through, about 6 to 7 minutes total.
Autumn Minestrone
Makes 4 - 6 servings
1 small winter squash
3 tablespoons light olive oil
Salt and freshly ground
Winterlake pepper
1 medium yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 stalk celery, diced
1 small carrot, peeled and diced
1 large potato, washed and diced
1 cup dried elbow macaroni
6 cups beef broth
1 pound ground beef
4 cups chopped Swiss chard
1.5 cups cooked red beans
Parmesan Cheese
Our Winterlake pepper blend consists of equal parts black peppercorn, white peppercorn and allspice.
Preheat oven to 375° F. Cut the squash in half. Scoop out the seeds. Brush the squash with a little oil and season with salt and pepper to taste. Place the squash onto a baking sheet skin side up, cover with aluminum foil, and bake for about 30 minutes or until the squash is tender. Set the squash aside to cool, and then carefully peel it. Cut the flesh into 1-inch cubes.
Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the onion and garlic, and saute for about 5 minutes. Add the squash, celery, carrot, potato, macaroni, and beef broth. Stir the mixture and increase the heat to high. Bring the soup to a boil, then reduce the heat to simmer. Cook the soup for about 10 minutes or until vegetables and pasta are almost tender.
Meanwhile, heat a large saute pan over medium-high flames. Add the ground beef. Brown the beef until it is cooked thoroughly. Drain any grease from the pan and add the ground beef to the soup mixture.
Add the Swiss chard and the beans to the soup mixture and simmer for an additional 5 to 7 minutes, until the vegetables and the macaroni are tender.
Serve the soup with shaved pieces of Parmesan cheese.
Savory Summer Pie
Makes 8 servings
½ (15-ounce) package refrigerated pie crusts
1 small red bell pepper, chopped
½ purple onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
4 large eggs
1 cup half-and-half
1 teaspoon salt
½ teaspoon pepper
2 cups (8 ounces) shredded
Monterey Jack cheese
? cup shredded Parmesan cheese
3 plum tomatoes, cut into ¼-inch
thick slices
Round out the meal with sliced fresh melon, a bowlful of berries and tangy lemonade.
FIT piececrust into a 9-inch deep-dish tart pan; prick bottom and sides of piecrust with a fork
BAKE at 425° for 10 minutes. Remove from oven; set aside.
SAUTÉ bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables and cheeses.
POUR into crust; top with tomato.
BAKE at 375° for 45 to 50 minutes or until set, shield edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.
Sesame-Crusted Salmon with Asian Noodles
1-½ pounds salmon fillet
1 tablespoon sesame oil
2 tablespoons sesame seeds
½ pound spaghettini
½ cup green onion, chopped
½ cup plus 2 tablespoons fresh cilantro, chopped
½ cucumber, cut into thin strips
Dressing
3 tablespoons rice wine vinegar
2 tablespoons lime juice, freshly squeezed
4 teaspoons soy sauce
1 teaspoon hot chili oil
¼ cup peanut oil
2 tablespoons Asian sesame oil
Prepare grill:
Place salmon, skin side down, on a foil-lined baking sheet. Remove all bones. Make small folds in edges of foil, forming a border around the salmon, until foil is just bigger than salmon. Brush salmon with 1 tablespoon sesame oil and sprinkle with sesame seeds, coating evenly. Place salmon on foil over a hot grill, close grill cover and cook 18 to 20 minutes, or until salmon is barely opaque throughout.
Dressing:
In a small bowl, whisk together vinegar, lime juice, soy sauce and hot chili oil. Add peanut oil and sesame oil in a slow, steady stream, whisking constantly, until well-blended.
Pasta:
Cook according to package directions. Drain well. Pour dressing over pasta. Add green onion, ½ cup cilantro and cucumber. Toss to mix thoroughly. Pasta can be served hot or at room temperature.
Plating:
Divide pasta among four individual plates. Cut salmon on the diagonal into 4 equal portions. Lift portions from foil with a spatula, leaving skin behind. Place salmon on bed of pasta and sprinkle with remaining cilantro. Serve immediately.
Smoked Salmon Cheesecake
Serves 12-16
3 tablespoons butter or margarine, divided
3 tablespoons dry bread crumbs
2 tablespoons Parmesan cheese, grated
¾ cup leeks, chopped
¼ cup red bell pepper, diced
16 ounces cream cheese
2 large eggs
3 tablespoons heavy cream
¼ pound smoked salmon
¼ cup Gruyère cheese, grated
¼ teaspoon white pepper
Crackers
Prepare oven to 300°:
Butter an 8½" x 4½" loaf pan or a 9" round springform pan with 1 tablespoon butter. Mix together bread crumbs and Parmesan cheese. Sprinkle mixture into pan, coating all sides evenly.
For Cheesecake:
Melt remaining butter in a medium sauté pan over medium heat. Cook leeks and red pepper until soft but not brown, about 5 minutes. Set aside. Place cream cheese, eggs and heavy cream in a food processor and blend until smooth. Transfer to a bowl and fold in sautéed leeks and red pepper, smoked salmon, Gruyère and white pepper. Combine thoroughly.
Pour mixture into prepared pan. Set pan into a large baking dish. Prepare water bath by pouring hot water into baking dish until water level reaches half way up the sides of the pan. Bake, uncovered, 1 hour 40 minutes if using loaf pan, 1 hour 20 minutes if using springform pan. Turn oven off. Let sit in oven an additional hour. Cool completely.
To Serve:
Run a knife around sides of pan. If using a loaf pan, invert pan and unmold. Slice loaf into 1" slices. Arrange slices on a platter like fallen dominos. If using springform pan, release sides of pan and set cheesecake on a platter. Surround with crackers. Cheesecake can be made a day in advance. Keep refigerated. Bring to room temperature before unmolding.
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