// April 13th, 2010 // No Comments » // Appetizers, Fish
4# fresh salmon, center cut or a whole side, with skin, bones removed
3 1/2 T. coarse salt
3 1/2 T. sugar
4 tsp. white or black peppercorns
1 large bunch of fresh dill
Serve with Mustard Dill Sauce (see slideshow)
// April 12th, 2010 // No Comments » // Beef, Main Courses
This is the kind of recipe that you can alter according to your tastes. Change the herbs, spices, and liquor to create your own combinations. Grand Marnier with some sauteed exotic mushrooms would be nice here as well.
Filet mignon steaks
finely diced shallot
brandy, or liquor of your choice
tarragon, or herb of choice
demi glace
whole butter
// February 13th, 2010 // No Comments » // Appetizers, Beef, Main Courses
1 pound ground beef
1/2 pound ground pork
1/2 cup small diced onion
3T. chopped parsley
1/2 tsp. celery salt
1 tsp. worcestershire sauce
salt and pepper
1 egg
3/4 cup plain bread crumbs
1/2 cup milk
olive oil
flour
beef broth
// December 16th, 2009 // 1 Comment » // Main Courses, Pork
// December 13th, 2009 // 2 Comments » // Appetizers, Pork
I developed this recipe to help utilize some leftover pulled pork. the amounts of ingredients are for you to determine. The key points here are to not make the filling too “runny”, and don’t overstuff the wontons.
// November 24th, 2009 // 2 Comments » // Food, Main Courses, Pasta, Veal
OK what I LOVE about this recipe, is….my boss came home with a book, she thought it was a cookbook. It was a novel written by a chef, not a cookbook, but in the back were a few recipes. This chef gives you the ingredients and procedure, but it’s up to you the reader to come up with the amounts on your own. So this is MY take on HIS “recipe”..I guess I can call this my own…LOL This is the point I always want to make though. Other than baking, you can adapt the flavors and amounts of ingredients to any recipe to suit your own tastes.
// November 23rd, 2009 // No Comments » // Chicken, Food, Main Courses, Pasta, Vegetables
// November 18th, 2009 // No Comments » // Fish, Food, Main Courses
This particular recipe should be looked at as learning the techniques here, rather than the ingredients. Make it your own. You could add an Asian flair to this by using carrots, celery, snow pea pods, peppers, baby corn, bok choy, for the vegetables and then adding soy sauce, fresh ginger, sesame oil, and sake for the flavorings…
// November 17th, 2009 // 2 Comments » // Chicken, Food, Main Courses
// November 15th, 2009 // No Comments » // Food, Game, Main Courses
The one tip here is the trimming of the rack of lamb…have your butcher trim it for you, or I will have a video soon, on how to do that….you see what it should look like….
Furthur Throwing Stones from Diane Nickerson on Vimeo.
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