Baked Lemon Butter Salmon Pasta
Submitted by food_0444 on
Super easy to make, super delicious! --don't skimp on the butter!
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Stuffed Salmon
Submitted by food_0444 on
Delicious and simple recipe when you have cooked shrimp and salmon!
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Shepherd's Pie
Submitted by food_0444 on
Twist on the classic, we liked using "Beyond Beef" to substitute ground beef.
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Paella Mixta
Submitted by admin on
Recipe for Paella Mixta. This is a simple dish but make sure your mis en place is perfect and in order or you may forget a step. It moves very fast once you start cooking.
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Dorada a la Sal
Submitted by admin on
Place the fish over a bed of salt and cover completely with salt. Set oven to 450 F and bake 25 min per 2 kg.
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Smoked Tri-tip with Chile Dry Rub
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Tri-tip is tough and dry when overcooked and the meat usually lacks flavor. The chile dry rub and smoking add a succulent flavor and slow roasting the tri-tip on the cool part of the grill to 120 F then flash charring the outside directly over the hot coals allow the meat to conserve its juices and develop a tender meat. You may accompany this meal with black beans, grilled roasted corn and grilled serrano peppers or green peppers.
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Wiener Schnitzel (Breaded Veal Cutlets)
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From Wikipedia: "Schnitzel is a traditional Austrian dish consisting of an escalope coated in breadcrumbs and fried. It is a popular part of Viennese and Austrian cuisine. In Austria the dish, called Wiener Schnitzel (Viennese Schnitzel), is traditionally served with a lemon slice and either potato salad or potatoes with parsley and butter.”
Spanish Fabada (Fabada Asturiana)
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Fabada is one of the 3 essential Spanish dishes alongside cocido and paella. This fabada preparation is a variation from the bible of Spanish cooking from Simone Ortega, "Recetas de Cocina". Find a link to buy the book through Amazon below in English or Spanish. Ingredients are key for this dish so make sure you have all of them, specially the pig's trotter and ear. You can get these from your local butcher. For the Spanish ingredients, in the US, you can visit the link below to La Española Meats, Inc.
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Wild Atlantic Salmon Carpaccio Ceviche
Submitted by admin on
If you love salmon season but are tired of the same preparations or are in the mood for something fresh, you will want to give this delicious recipe a try. The secret to this recipe is finding fresh wild Atlantic salmon and slicing the salmon very thin and against the grain. It also helps if you have a mandolin and that you use it to slice the vegetables very thin, about 1/8 of an inch.
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Rotisserie Chicken
Submitted by admin on
This is an adapted version of Rotisserie Chicken from food.com. We've tried many-a-rotisserie-chickens and were always wary of the "chicken spices" because of all of the chemicals and artificial flavors. Use salt and pepper and get a bland chicken.
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