Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Posts tagged ‘salmon recipe’

Delicious Cranberry Sauce With or Without Grand Marnier

3 ingredients plus 1 optional. You will need 1 bag of fresh cranberries.(BTW you can buy them in bulk now that they are in season and freeze them with the same cooking results) 1 cup of sugar, 1 cup of orange juice and optionally 1/4 cup of Grand Marnier.

Nothing complements a turkey dinner as nicely as cranberry sauce.

The sweet tart combination with a bite of succulent turkey is oh so good!

So here is my favorite way to prepare it.

Easy as pie as usual.

“You will need one cup of orange juice”

Put one cup of orange juice into a pot then add in one cup of sugar.

Bring the orange juice and the sugar to a a boil briefly to dissolve the sugar then add in the cranberries.


Let Cranberries sugar and orange juice simmer for 10 minutes. You will hear cranberries pop. After 10 minutes you can add in 1/4 cup of Grand Marnier if you like. The sauce will be syrupy but when cool will jell.

This is a much loved recipe for it’s great taste.

Ease of preparation and (wait for it) you can make it ahead by several days and it keeps beautifully in the refrigerater.

Happy Thanksgiving Day WP’s.

Watch for the turkey recipe Thursday.

The bad boy is brining away already.

This is gmom and baby Hoo and Cujo the dog sending out cranberry peace to all the blogger cooks out there.

Peace out.


World’s Best Chicken and Dumplings

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I have made chicken with dumplings for years.

This particular version comes from the Food Network and is outstanding.

It’s a great Fall/Winter dish, real comfort food perfect for a weekend afternoon.


Roasted Chicken:
1 (3-pound) whole chicken

Salt and freshly ground black pepper

4 ounces unsalted butter, softened

1 lemon, halved and juiced; halves reserved

1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary

1 onion, halved

4 garlic cloves, smashed

Fresh whole herbs, such as rosemary, thyme and parsley sprigs

Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:
2 tablespoons olive oil

2 carrots, cut in large chunks

2 celery stalks, cut in large chunks

1 onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

To prepare the dumplings:

sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:
2 tablespoons butter

1 tablespoon oil

1/4 cup flour

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, minced

6 cups chicken stock

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

That’s all there is to it!

If this seems like too much work you can cut the labor down by buying a pre-cooked rotisserie chicken from the supermarket as well as premade chicken stock.

The dumplings are awesome. If you are feeling industrious chop 1/4 cup of fresh dill and add that to the dumpling mix.

Have a great weekend WP friends.

This is gmom, Hoo and Cujo,

Peace out.

Plank Cooking – Salmon With Mango is Outrageous!

Plank cooking elevates simple dishes from the simply delicious to the sublime.

It is by definition cooking your food on a cedar plank.

You can buy the plank at a high end store like Williams Sonoma (4 planks for under $20) or from a good lumbar store and having them cut “untreated” cedar wood into pieces that will fit on the grate of your grill or your oven.

My son, The Chef, feels that you can attain similar results on the grill by tossing a few cedar wood chips into your coals while cooking.

I disagree.

I have found that apple or cedar burning in the coals will impart a woody flavor to meat or fish whereas plank cooking is much more subtle.

The cooking method is very simple.

You soak the plank in water for 2 hours or over nite.

Season your fish, meat, poultry or vegetables and lay them on the plank.

Put the plank on your grill or in your oven and cook as you normally would.

In the grill the plank will blacken on the edges and you will need to discard it after 1-2 uses.

Using it in the oven affords it a longer life.

I love using the plank with this salmon recipe.

It was inspired by a wordpress blog that has since dissapeared.

2 gals who posted recipes with music?

I have changed the recipe up quite a bit but want to give them some cred.

Salmon/Mango on the plank:

1 – Cedar Plank

1 – Salmon Filet 2-4 pounds

1 – mango peeled and cut into thin slices

1 – thinly sliced orange

1/4 – cup butter

1/4 – cup honey

1/8 – cup brown sugar

2 – tablespoons lemon juice

2 – teaspoons ginger

2 – teaspoons siracha or chili paste


Put the plank into a baking pan.

Lay orange slices all over the cedar plank.

Lay the Salmon on the orange slices.

Put this aside.


Warm up the butter, honey, brown sugar and spices until well mixed.

Spoon half of mixture over the salmon.

Layer the mango all over the salmon.

Spoon the rest of the sugar/spice mixture over the salmon.

Bake on 350 F for 10 minutes per inch of fish or until thickest part of fish flakes easily.

Turn oven up to broil for last 2-4 minutes to brown edges and carmelize mangos.

Enjoy this yummy dish.

The Chef Strikes Again (Salmon Recipe)

The Chef made an awesome salmon last nite.

The trick to fish is firstly don’t buy frozen,yuck.

Unless you are going to bread it heavily and fry it
to kingdom come and dip it in tartar sauce and eat it  when you are drunk.

Then go ahead and buy frozen.

If you are going to eat fish,
or with people who you
want to remain in your social circle
buy fresh.

For those scared of fish,
salmon already fileted is a good choice.

Ask the fish counter guy if you can smell it before he wraps it.
If it smells like the wharf,
or looks mushy,
say “never mind,do you have anything fresher?”
Say this sweetly,
with a tiny wink and head tilt,
fish guys (for obvious reasons, don’t get much action).
You will score a better fish,
and give a guy something to think about later.

Talapia is also a mild tasting easy fish.
Quite delicious actually.

If your budget allows,
Patagonian Toothfish is outstanding,
better known as Chilean Sea bass.

If you have a Han Ah Reun market in your area,
go to them for fish.
They are your local Asian market also called
H Mart.

Drop a dollar in the tip tray and the guys there
will remember for next time,
and fall all over themselves,
to help you,
ahead of the line.
I know not fair,
but so great when you’re in a rush.

The prices are also significantly lower
at Han Ah Reun
then anywhere else.
Unless you go down to the docks,
early in the morning,
and buy straight,
off the boats.

We do that too.

We’re in Baltimore remember?

Anyway, back to salmon.

Now you have your fresh salmon.

(Before work or several hours before your meal)
in a large ziploc bag put:

4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons oil
1 tablespoon garlic powder
1 teaspoon black pepper

Mush it all together through the bag with your hands.
Drop in your fish.

This is enough marinade for 2-4 salmon steaks or 1 filet.
Double up the recipe for larger amounts.

Let the fish marinade in the ziploc for the day.

When you finally get home from work.

Remove the fish from the ziploc.
place it in a baking pan.

Bake it on 350 F for
(here is the rule of thumb)
10 minutes per inch of fish,
or until the fish flakes easily with a fork.

At our house,
we eat our fish nearly alive,
and our salmon,
that we buy at Han Ah Reun is sushi grade,
so I only show the fish the oven for a minute.
But if you don’t know what you are doing,
best to just cook it.

So you got your yummy salmon,
which by the way,
you can also broil,
under close watch.
Eaten with some asparagas
and a 1/4 head of iceberg lettuce with blue cheese dressing
and life does not get any better then this.

(Read more about the Chef in the post titled:
“Will The Ravens Beat The Colts And Do I Really Care?”
It will give you hope for your own…ummmm… challenging kids)

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