Soy and Honey Glazed Salmon

 

Soy and Honey Glazed Salmon

INGREDIENTS
2 tablespoons honey (like Spring Blossom from Carlisle Honey)
2 tablespoons soy sauce (like Whisky Barrel Aged Shoyu )
1 1/2 tablespoons fresh lemon juice (we like using meyer lemons)
2 teaspoons Dijon mustard (like Fallot Dijon Mustard)
1 tablespoon water
1 taablespoon sesame oil
2 6-ounce salmon fillets

PREPARATION
1. In a small bowl whisk together honey, soy sauce (shoyu), lemon juice, mustard, water and oil. 

2. Place glaze in a flat dish and put salmon skin side up in the dish. Let sit for 20-30 minutes in the marinade.

3. Preheat oven to 475. 

4. Remove salmon from dish (reserve the glaze) and place salmon on a sheet pan lined with parchment. 

5. Bake until salmon is just cooked through, 8-12 minutes.

6. While salmon is baking, add reserved glaze to skillet and simmer, stirring, 1-3 minutes. 

7. Pour glaze over salmon and serve. 

From Formaggio Kitchen where you can find the cheese & chile sauce. 

Marc's Queso Dip

February 3, 2021

Marc Hernandez

INGREDIENTS
8oz Reading cheese, grated
1 cup of a light lager beer
1/4 cup Zia hatch green chile sauce
1 onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon butter
1 teaspoon cornstarch
Salt and pepper  

PREPARATION
1. Sauté onion and green bell pepper in butter on medium high heat until softened.
2. Add garlic and sauté until aromatic.
3. Add spices and hatch green chile sauce and cook until fragrant.
4. Add 1 cup of beer and bring to a simmer.
5. Meanwhile, toss cheese with cornstarch.
6. Turn down heat to medium low and slowly add cheese, whisking to incorporate.
7. Season with salt and pepper to taste.
8. Serve with a dollop of guacamole, cilantro, sliced jalapeños and crumbled chorizo.

 

 

Blue Cheese Dip

INGREDIENTS
8oz Bayley Hazen Blue cheese, crumbled
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon grated garlic
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
Season with salt to taste

PREPARATION
1. Crumble the blue cheese.
2. Mix all the ingredients together in a bowl, preferably a couple hours before you want to serve the dip.
3. Store in the refrigerator until ready to use.

3 Bean Salad

 

Praline Crunch

 

Ingredients:

8 cups Crispix cereal
2 cup pecan halves
½ cup brown sugar, packed
½ cup corn syrup
½ cup butter
1 tsp vanilla extract
½ tsp baking soda

Instructions:

• • Preheat oven to 250ºF.
  • In a large bowl, combine cereal and pecans.

• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Servings: 6-8

Total Time: 30 Minutes

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 avocados, chopped

  Mix together, let sit overnight. Add the avocado just before serving. 

Basil Vinaigrette

Basil Vinaigrette

from David Leibovitz.com

Makes about 3/4 cup (160ml) vinaigrette

This especially lively vinaigrette is perfect with tomatoes, but also could go with a variety of other things – spooned over burrata, fresh mozzarella, or feta cheese. It could also accompany grilled vegetables, fish, pork, shrimp, or chicken, or you could spoon a little over white bean dip or labnehjust before serving. Toss it with pasta? Why not? If you want to include fresh shelling beans with your tomatoes and burrata, as I did, they are easy to prepare. Shuck the beans and bring a pot of lightly salted water to a boil. Add the beans and cook at a low boil for 20 to 25 minutes, until the beans are tender. Drain well, the toss in bowl with a generous pour of olive oil – enough so they are well-covered, and season with salt. You can add chopped basil to them if you wish, although the sauce provides plenty of basil flavor.

1/2 cup (125ml) extra-virgin olive oil

1 1/2 tablespoons red or white wine vinegar

1 tablespoon water

1 small shallot (25g) peeled and sliced

1 teaspoon Dijon mustard

3/4 teaspoon kosher or flaky sea salt

2 cups loosely (25g) packed fresh basil leaves

1. Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender.

2. Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.

Serving and storage: The basil vinaigrette can be used right away or will keep for a week in the refrigerator. It’s best served at room temperature.