Firecracker Grilled Salmon
8 (4-ounce) salmon fillets
1⁄2 cup peanut oil
1⁄4 cup soy sauce
1⁄4 cup balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
11⁄2 teaspoons ground ginger
2 teaspoons crushed red pepper
1 teaspoon sesame oil
1⁄2 teaspoon salt
Place salmon in a glass dish. In a separate bowl, combine remaining ingredients and pour over fish. Cover and refrigerate 4 to 6 hours. Grill until fish flakes.
Green Pea Medley
2 (10-ounce) packages frozen green peas
1 cup sour cream
2 green onions, chopped
6 slices bacon, cooked and crumbled
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 tablespoon fresh dill
1⁄2 cup salted cashews
Thaw and drain peas. Combine remaining ingredients and combine with peas. Chill for 2 hours (nuts and bacon will get soggy if you chill longer than 2 hours).
Good served with salmon.
1 pound halibut
3 garlic cloves, minced
1 medium onion, chopped
1 tablespoon olive oil
2 ribs celery, chopped
1 (8-ounce) package sliced fresh mushrooms
2 (14-ounce) cans Mexican-style stewed tomatoes
1 tablespoon Creole seasoning
2 teaspoons hot sauce
Hot cooked rice
Cut fillets into 1-inch cubes. Sauté garlic and onion in hot oil until tender.
Add celery and mushrooms and sauté 1 minute. Add stewed tomatoes, Creole seasoning and hot sauce.
Cook, stirring occasionally, for 10 minutes. Add fish and cook, stirring occasionally, 6 minutes or until fish flakes easily when tested with a fork. Serve with hot cooked rice.
Makes 4 to 6 servings.
Note: Any white fish will work in this recipe.
Polenta with Sage and Mushrooms
13⁄4 cups water
13⁄4 cups chicken broth
1 teaspoon minced garlic
3⁄4 cup polenta or cornmeal
2⁄3 cup cream fraiche or sour cream
1 ounce Monterey Jack, shredded
1 ounce Parmesan cheese, finely grated
3 tablespoons unsalted butter, melted
1⁄4 teaspoon salt and pepper
1⁄2 cup olive oil
1⁄3 cup fresh sage leaves
8 cloves garlic
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
1 pound shitake, oyster or cremini mushrooms
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground pepper
For the polenta, preheat oven to 350 degrees. Bring water, broth and minced garlic to a boil.
Slowly mix in polenta. Reduce heat to medium and cook 5 minutes, stirring constantly. Cover and place in oven. Bake, stirring occasionally, for 45 minutes.
Combine polenta with creme fraiche, cheeses, butter and salt and pepper.
For the sage, heat oil in a small skillet over medium heat. Add sage and fry until sage is crisp. Remove and drain on a paper towel.
For the roasted mushrooms, preheat oven to 425 degrees.
Line 2 baking sheets with foil. Combine garlic, olive oil, vinegar, rosemary and thyme in a bowl.
Add mushrooms and toss to coat.
Season with salt and pepper. Arrange in a single layer on baking sheets and roast for 25 minutes.
To assemble, spoon polenta onto serving plates. Top with roasted mushrooms and garnish with fried sage leaves. Serve immediately.
Berry Pie with Streusel Topping
2 cups frozen unsweetened blueberries, thawed
2 cups frozen unsweetened blackberries, thawed
1⁄2 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 uncooked pie crust
3⁄4 cup all-purpose flour
1⁄2 cup golden brown sugar
1⁄2 cup old-fashioned oats
1 tablespoon grated lemon zest
1 stick butter, cut in pieces, at room temperature
Combine berries, sugar, cornstarch and lemon juice in a heavy sauce pan over medium heat. Stir until mixture boils and thickens, about 6 minutes. Remove from heat. Cool completely.
Put crust in pie pan and freeze for 15 minutes. Line crust with foil and fill with pie weights.
Bake until sides are just set. Remove weights and pierce crust with a fork. Let cool. Fill crust with filling.
Combine topping ingredients, mixing with fingers. Sprinkle topping over filling.
Bake at 350 degrees until pie is golden, about 35 minutes. Cool. Cover with foil and store at room temperature.