Salmon with Tomato and Olive "Salsa"

Posted Sun, 08/14/2011 - 19:28 by Audrey
Salmon with Tomato-Olive-Onion-Feta salsa

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet

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French 75

Posted Sun, 08/14/2011 - 10:42 by Jon

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

  • 1.5 oz. Gin
  • 1 t orange blossom honey or a simple syrup
White Lady
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Tandoori Chicken

Posted Sat, 08/06/2011 - 11:41 by Jon
Tandoori Chicken

Trying again with a loose interpretation of this recipe.

Blend into a paste:

  • Juice of 1 lemon
  • 3 jalapenos
  • 5 cloves garlic
  • 1½" ginger, chopped
  • ½ cup yogurt
  • 2 t smoked paprika
  • 1 t coriander
  • 1 t chili powder
  • pinch of saffron, crushed
  • 5 t garam masala or chicken tikka masala

Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

Cut chicken breast and thighs into even chunks, ~1-2".

1.5
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Lamb Vindaloo

Posted Sat, 08/06/2011 - 11:40 by Jon
Lamb Vindaloo

This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

Serves 6.

Ingredients
Vegetable oil
2 medium onions, peeled and sliced into thin half-rings
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated and peeled
5 Tbsp white wine vinegar
1 Tbsp ground coriander

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The Georgian

Posted Sun, 07/24/2011 - 14:33 by Jon

In DC, we are at the peak weeks for stone fruit. Peaches, nectarines, apricots, plums. If it's a drupe, it's in season. For those of us with generally laughable growing seasons, this is pretty exciting. So, well, we might have gone a bit overboard in buying the past few weeks. We bought Marvin out of apricots the first week he had them to make jam for the winter, and keep ending up with, well, more peaches and nectarines than most sane people would try to tackle in a week.

Georgian

Posted Sun, 07/24/2011 - 14:19 by Jon

This is essentially a manhattan with peach-infused brandy.

Using the nitrogen cavitation method, Infuse 4 oz Brandy with half a peach, sliced.

Mix with 2 oz sweet vermouth, a dash of maraschino liqueur (or cherry brandy syrup left over from making maraschino cherries)

Add the sliced peaches and a maraschino cherry.

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A Tasty Breakfast

Posted Mon, 07/18/2011 - 19:28 by Jon

We came to the realization that if we want to preserve treats from this summer for the winter, then we need space to do that. We've done pretty well on our house-canned goods, but lacking a Freezer of Unusual Size (I don't think they exist), this meant we had to find uses for some items stored away in there currently.

Pan seared tamale breakfast with fresh fruit

Jamaican Ackee and Saltfish

Posted Sun, 07/17/2011 - 17:45 by Jon
Ackee and Saltfish with callaloo

Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

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Crab Rangoon

Posted Tue, 07/12/2011 - 19:37 by Audrey
Crab Rangoon

All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Process
Mix ingredients together (except won ton wrappers).

4
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Blueberry Bagels

Posted Mon, 07/04/2011 - 08:02 by Audrey
Bagels done

I love blueberry bagels and cream cheese. They're probably ... no ... definitely my favorite food. If I was stranded on a desert island and could only take one food with me (nutritional value aside), I would take blueberry bagels and cream cheese. I've often joked (only somewhat kidding...) that I could go on an all-bagel diet (with some proteins beyond cream cheese thrown in for delicious bagelwiches). In fact, I'm eating a blueberry bagel with cream cheese right now (not even one I made in this recipe... while making this recipe, I ate a storebought blueberry bagel with cream cheese).

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