Miso Salmon

This is my attempt to create a dish like the menu item at The Cheesecake Factory. I made this back on New Year’s Eve 2023. I made some notes and tweaked this recipe, I am going to make it again this weekend and may update again.

Ingredients:

Miso Marinade

• ½ cup red miso
• ¾ cup sake
• ¾ cup brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger

Sake Butter Sauce

• 1 cup sake
• 1 Tbsp minced shallot
• 1 tsp minced ginger
• ½ cup unsalted butter
• 2 Tbsp all purpose flour
• 1 cup heavy cream
• Kosher salt

Other

• Salmon filets, up to 4
• 2 cups cooked rice, jasmine is nice
• Snow peas, steamed, about 8 per plate
• 4 green onions, julienned

Instructions:

1. Combine marinade ingredients in a saucepan over medium heat. 
2. When the mixture begins to bubble, reduce heat and simmer for 15 to 20 minutes, until thick.
3. While the marinade is still hot, pour it through a strainer to filter out the chunks of garlic and ginger.
4. When the sauce is cool, pour all but ½ cup of marinade over the salmon filets in a large plastic bag.
5. Seal and chill the salmon for 6 hours. Keep the reserved marinade in the fridge as well.
6. When the salmon has marinated, preheat the oven to 425 degrees F. 
7. Remove the salmon from the marinade (if you want to use the marinade, you should reheat).
8. Bake salmon filets on a baking sheet for 20 minutes or 140 degrees F internal temperature.
9. This is a good time to make the rice. You want about a cup of rice per plate.
10. Make the sake butter sauce by combining sake, shallots, and ginger in a small saucepan. 
11. Reduce over medium heat until liquid reduces by half. 
12. Pour sake through a strainer to remove shallots and ginger. 
13. In a separate medium pan melt butter over medium heat, and then whisk in flour. 
14. When butter and flour begins to bubble, cook for 1 minute, then whisk in the cream. 
15. Keep stirring the sauce as it cooks for another minute, then add reduced sake and salt. 
16. Cook the sauce for another minute or so, until thick.
17. To plate each dish, rub some melted butter around the inside of a 5-inch ramekin or cake pan. 
18. Press about a cup of cooked white rice into the ramekin.
19. Flip it over onto the center of a serving plate. The rice should hold its cylindrical shape on the plate.
20. Spoon sake butter sauce around rice on the plate.
21. Place about 8 steamed snow pea pods in a spoke-like fashion around the rice. 
22. Use a spoon to drop ¼ teaspoon of the reserved miso glaze between each of the snow pea pods.
23. Use a spatula to carefully position a salmon filet onto the center of the rice.
24. Add a pile of julienned green onion onto the center of the salmon and serve.

Shrimp & Grits #2

I seem to be searching for the perfect shrimp & grits. I have discovered that does not exist. Or at least, perfect shrimp & grits is what you like depending on your mood or cravings. This version compared to my other version uses bacon instead of andouille sausage. It also skips the wine and adds flour and chicken broth to make more of a sauce. Worcestershire and hot sauce is added to that sauce. Anyway, make it the way you want!

Ingredients:

• 4 slices bacon, cut into ½-in dice
• 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
• 1 Tbsp Cajun seasoning½ teaspoon salt
• 2 Tbsp unsalted butter
• 1 bunch scallions, thinly sliced, light and dark green parts divided
• 1 large stalk celery, finely diced
• 1 small red bell pepper, finely diced
• 2 cloves garlic, finely chopped
• 3 Tbsp all-purpose flour
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon hot sauce

Instructions:

1. Heat a large nonstick skillet over medium heat. 
2. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. 
3. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. 
4. Increase the heat to medium-high.
5. Cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through. 
6. Transfer the shrimp and bacon mixture to a bowl and set aside.
7. Pace the skillet back on the heat (do not wash).
8. Melt the butter in the skillet. 
9. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally.
10. Sprinkle in the flour and mix until incorporated. 
11. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. 
12. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. 
13. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well.
14. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. 
15. Season to taste with salt and pepper. 
16. Sprinkle a small handful of the dark green scallions over the shrimp.
17. Divide the grits among serving bowls. 
18. Spoon the shrimp and sauce over the grits and serve. 

Herbed Smoked Turkey Breast

I like to smoke turkey breast and slice it up for sandwiches. Much better than store bought deli meat. Use whatever wood you like, but apple, cherry, or any lighter wood works best. Pecan would be good too.

Ingredients:

• 2 3lb Butterball Turkey Breast
• 2 Tbsp rosemary, fresh
• 2 Tbsp thyme, fresh
• 1 Tbsp fennel seeds
• 2 Tbsp kosher salt
• 2 Tbsp black pepper
• 1 Tbsp lemon zest
• ⅓ cup olive oil
• Optional: these herbs/spices can be substituted for what you prefer

Instructions:

1. Combine the turkey breasts into one of the butcher twine nets provided.
2. Give your herbs and fennel seeds a whirl in a food processor
3. Combine  that with salt, pepper, and olive oil.
4. Rub this mixture all over the turkey breasts.
5. Preheat your smoker to 225 degrees F.
6. Place turkey breast uncovered and directly on grill grates.
7. Smoke until the internal temperature reaches 145 degrees F, about 3 hours.
8. Remove and double wrap tightly in aluminum foil.
9. Increase temperature to 250 degrees F.
10. Place on a pan and return to the smoker.
11. Cook until the internal temperature reaches 165 degrees F, about another hour.
12. Remove and let rest for about 30 minutes.
13. Slice and serve or slice thinly for sandwich meat.

Tortellini Soup

I have made Tortellini Soup before, but for some reason, we really fell in love with this version. Could be the creaminess from the half and half, cream cheese, and the parmesan cheese all going in the mix. Could be the fresh spinach and basil going in at the very end. Whatever it is, we truly love this soup.

Ingredients:

Italian Sausage 

• 1 tablespoon olive oil
• 1 pound Italian sausage
• 1 teaspoon red pepper flakes 
• 1 1/2 teaspoon Italian seasoning 
• 1 1/2 teaspoon paprika 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon garlic powder 
• 1 teaspoon salt 

Soup

• 1 teaspoon lemon juice
• 3 tablespoons unsalted butter
• 3 tablespoons tomato paste
• 1 cup cherry tomatoes, chopped in half
• 1 tablespoon garlic, finely minced
• 2 cups half and half 
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 tablespoons cream cheese, softened
• 1/4 cup sundried tomatoes, finely chopped
• 1/2 to 3/4 cup grated parmesan, to taste
• salt, to taste
• black pepper, to taste
• 10 to 12 ounces cheese-stuffed tortellini
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoons fresh basil, chopped
• large handful of spinach, chopped

Instructions:

1. To a large pot over medium-high heat, add olive oil.
2. Once the oil is hot, add Italian Sausage and listed seasonings. 
3. Use a wooden spoon to break up the meat into small pieces.
4. Mix and cook until the meat is browned and broken up completely.
5. Remove the ground beef from the pan and set aside to a plate or bowl.
6. To the same pot with the fat from the sausage, add the butter and lemon juice. 
7. Scrape the pot with a wooden spoon or rubber spatula.
8. Add the garlic, chopped tomatoes, and tomato paste. 
9. Saute for 2 to 3 minutes.
10. Add the all-purpose flour and stir until the flour cooks somewhat.
11. Slowly pour in the chicken broth stirring constantly.
12. Then add the half and half, cream cheese, sun-dried tomatoes, and parmesan. Mix together well.
13. Season with salt and black pepper to taste.
14. Add back in the ground beef and the tortellini. 
15. Let it cook for 5 to 6 minutes or according to package directions until the tortellini is softened.
16. Finally, add spinach, fresh basil, and fresh parsley and give it one last stir.
17. Serve warm in a bowl to enjoy!

Modern Waldorf Salad

This is an updated version of the Waldorf salad with some added chicken for protein. This version is just right for two people. You can increase portions if it is for more folks. The dressing is lightened up by substituting mayonnaise and cream with olive oil and Greek Yogurt. The walnuts are now a light brittle. We really liked this version and will definitely make it again.

Ingredients:

• Romaine Lettuce, chopped
• 1 cup Seedless red grapes, halved
• 1 cup Celery, sliced
• 1 Apple, medium dice
• ½ cup Dried cranberries 
• ¾ cup Pomegranate arils
• Walnut and pine nut brittle 
• Dressing 
• Optional: Protein of your desire

Brittle:

• 1 cup Unsalted walnut pieces 
• ½ cup Pine nuts
• ¼ cup Maple syrup 
• 2 tsp olive oil 
• Salt and ground black pepper 

Dressing

• ⅓ cup olive oil 
• ⅓ cup plain yogurt 
• 2 Tbsp apple cider vinegar 
• 1 Tbsp finely chopped fresh thyme 
• 1 Tbsp Dijon mustard 
• 1 Tbsp maple syrup 
• Salt and ground black pepper 

Instructions:

1. Preheat oven to 275 degrees F
2. Stir together brittle ingredients 
3. Spread out on parchment lined baking sheet 
4. Bake for 35 minutes 
5. Rotate halfway through 
6. Remove from oven and let cool 
7. Break into bite sized pieces 
8. Whisk together the dressing ingredients 
9. Assemble all the sale ingredients and toss
10. Add the dressing and toss again
11. Serve and enjoy!

Drink of Laughter and Forgetting

This drink is from Cure in New Orleans. If you are ever in NOLA, I highly recommend this cocktail bar. This drink pairs Cynar and Chartreuse to make a very delicious drink.

Ingredients:

• 1.5 oz Cynar
• 1/2 oz Green Chartreuse
• 3/4 oz fresh lime juice
• 1/2 oz Demerara Syrup 
• 14 drops Angostura Bitters
• 1 drop Angostura Bitters in Spritzer

Instructions:

1. Combine all the ingredients except for the spritzer in a shaker filled with ice. 
2. Shake until chilled, then double-strain into a chilled Coupe Glass. 
3. Spritz the bitters from an atomizer over the surface of the drink and enjoy.

Notes:  Loved the drink, wondered if Bogart’s Bitters would be better since we’re not huge fans of Angostura.  Rimmed coupe glass with sugar and green glitter because, well, why not?

You Don’t Gnome Me

This is a delightful Christmas Tiki cocktail. Everyone loved this one very much this year. A couple folks loved it more than others 😉 This is from Three Dots and a Dash in Chicago, Illinois. This is a must visit cocktail bar. Plan to go there next time you are in Chicago.

This makes 4 really good sized drinks! Typically served in a Gnome Mug if you have one. If you do not, why not?! Go get one!

Ingredients:

• 8 oz Herradura Silver Tequila
• 4 oz Laird’s Bonded Apple Brandy (aka “Gnome Juice”)
• 4 oz Fresh Lime Juice
• 4 oz Pineapple Juice
• 4 oz Guava Puree 
• 4 oz Giffard’s Orgeat
• 1 oz Cinnamon Syrup (1:1)

Instructions:

1. Get a large large shaker
2. Combine all ingredients
3. Shake with ice.
4. Pour over crushed ice in mugs
5. garnish with pineapple crescent
6. 3 pineapple fronds
7. 3 lime wheels,
8. 3 star fruit slices
9. mini-orchids

Or, just serve with sugared raspberries, lime wheel and and a red and white straw