Teriyaki Salmon with Sriracha Cream

(reposted for our GNO dinner- it's the BEST!)


My new favorite dish!!!!  I served this for our Bon Appetit dinner -  here was the menu.

Baked Sesame Cream Cheese with fruit and crackers
Teriyaki Salmon with Sriracha Cream Sauce
Thai Sweet Potato fries with Sweet Chilli dipping sauce
Asian noodle salad

Friend Valene brought the dessert- Lemon Sugar bundt cake with vanilla ice cream.  We agreed it was the perfect meal!

Teriyaki Salmon with Sriracha Cream Sauce


Yields 2 servings

INGREDIENTS:

1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
2 salmon filets
   

For the Sriracha cream sauce: (this makes it!)

1/2 cup mayonnaise
2-3 teaspoons Sriracha  (more if you like hot)
1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tsp. Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.

In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.

Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve the salmon immediately a dob of Sriracha cream sauce, garnished with sesame seeds and green onions is desired.

Cauliflower Rice with Coconut Turmeric Relish

 1 small or 1/2 large head of cauliflower, coarsely shopped (about 7 cups) or you can usually buy cauliflower riced in your vegetable department which makes this quick and easy!

4 Tbsp. extra-virgin olive oil, divided

• Kosher salt, freshly ground pepper

Saute cauliflower in oil and add salt.

 

top with:

• Coconut-Turmeric Relish (for serving; optional)

Coconut- Turmeric Relish
2–4 servings

The sweet, spicy, and tart flavors in this coconut-turmeric relish recipe make it a perfect match with cauliflower (any way you like it). Use it on top of cauliflower rice, cauliflower steaks, a crunchy shaved cauliflower salad, or simple roasted cauliflower.

     ¼ cup golden raisins

• ¼ cup fresh lemon juice
• 4 garlic cloves, thinly sliced
• ⅓ cup extra-virgin olive oil
• ¼ cup unsweetened coconut flakes
• 1 Fresno chile, seeds removed, finely chopped
• 1 ½" piece ginger, peeled, finely grated
• 1 Tbsp. mustard seeds
• ½ tsp. ground turmeric
• Kosher salt, freshly ground pepper

 

• Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.
• Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
• Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.

Fresh Lemon Cake

This is a repeat recipe from me.  My favorite lemon cake.  I put bottled lemon curd between the two layers and topped with raspberries.  I usually drizzle with raspberry jam but I was out.

Fresh Lemon Cake

 Bake 28-32 min @ 325
Grease and flour pans. Makes 2- 9" round cakes.

2 sticks butter softened
2 c sugar
3 eggs
3 c sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
2 tbsp tightly packed lemon zest
2 tbsp fresh lemon juice

Icing
1-lb powdered sugar
1 stick butter melted
3 tbsp tightly packed lemon zest
1/2 c fresh lemon juice


Cream butter and sugar in large bowl. Crack eggs in smaller bowl and wisk a few minutes so that they are a little frothy and add to sugar mixture and mix well. Mix flour in a little at a time and then add baking soda, salt and buttermilk and mix well. Fold in lemon zest and lemon juice. Split mixture into 2- 9" round pans and bake as directed above.

Icing-mix all ingredients together. It should be a little runny so that it drizzles and spread well over cake.  (note: as I mentioned above, I usually dollop mine with fresh raspberry jam.)

(and I might add, my cakes took longer to bake.  I even turned my oven up to 350....just watch and test close to the end, using the toothpick test!)

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

Valene made this for our August 2018 Bon Appetit dinner.  She wanted a change from chicken breasts and made hers with skinless boneless thighs.  We both think we might like the breasts better but the thighs were excellent.

 

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

1 teaspoon salt

• 1 teaspoon ground black pepper
• 3/4 teaspoon ground allspice
• 8 skinless boneless chicken breast halves
• 8 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup canned low-salt chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons minced shallots
• 1 teaspoon chopped fresh thyme
• 1/4 tsp. allspice     
• 4 tablespoons chopped fresh parsley

 

• Mix salt, pepper and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
• Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.

Shrimp and Cucumber Salad with Dill Vinegrette

Bon Appetit this month was so fabulous!  Valene hosted and this was the complete menu: 

 

 

Shrimp and Cucumber Salad with a Dill Vinegrette  (I think my favorite dish of the night.  I'm craving it as I type.)

 

Smoked Salmon Rolls
Sourdough bread

Main Course:

Spice rubbed Chicken Breast (Valene did thighs)

Lemon Pistachio Pilaf

Fresh Corn on the Cob

Bake Fresh Tomatoes with Mozzerella

Riced Cauliflower with a Chutney topping

I made a fresh Lemon Cake with Lemon Curd and Raspberries

 

 

Shrimp and Cucumber Salad with Dill Vinegrette

• 8 cups water
• 5 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 24 uncooked large shrimp, peeled, tails left intact, deveined
• 1  
• 3 large English hothouse cucumbers
• 1/3 cup safflower oil or grape seed oil
• 1/3 cup Champagne vinegar or white wine vinegar
• 2 medium shallots, minced
• 3 tablespoons chopped fresh dill
• 1/4 teaspoon sugar
• 1  
• 8 large butter lettuce leaves

Recipe Preparation

• Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill and sugar in medium bowl; season with salt and pepper. DO AHEAD Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.
• Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

Barbecue Green Beans

Who would have thought????  I was looking through my Pinterest pins and found this recipe that looked intriguing.

We love BBQ beans...but BBQ Green Beans?

FABULOUS!!!!  Easy recipe and so, so good!  Good enough for Bon Appetit!!!!

Barbecue Green Beans

 

     2 cans cut green beans, drained

1/4 - 1/2 cup onion, diced

     5-6 slices bacon, chopped

     3/4 cup Sweet Baby Ray's BBQ sauce

or whatever BBQ sauce your like

or make your own with-

• ½ cup ketchup
• 1 Tb Worcestershire sauce
• ¼ cup brown sugar
• a titch of Dijon mustard

Instructions

1. Preheat oven to 350 degrees. Place green beans in the bottom of a casserole dish and set aside.
2. Cook onion with the chopped bacon in a skillet over medium-high heat until bacon is crisp. Drain most of the fat.
3. Stir in BBQ sauce of choice and simmer for an additional 2-3 minutes.
4. Pour the sauce over the green beans and gently mix. Bake green beans in the preheated oven for 15-20 minutes.

Cheesy Potato Gratin- Williams and Sonoma recipe

 Made this wonderful au gratin dish for Bon Appetit- the Gruyere makes it!!!!  Also made in a skillet and in the oven.  Not your traditional au gratin!

Cheesy Potato Gratin

    

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 8

Enriched with two kinds of cheeses, this gratin is easy to prepare, as it does not call for layering the potatoes in a baking dish. Instead, chunks of potatoes are simmered on the stovetop in a fry pan, along with the ingredients for the sauce. Then the gratin is baked in the oven until golden brown and bubbling.

Ingredients:

• 1 Tbs. unsalted butter
• 1 shallot, finely chopped
• 2 Tbs. all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 375ºF.  In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.

Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Williams-Sonoma Kitchen.

Okay, I want to mention "braising" before getting to the hilarious name of this recipe.  You braise meats that are usually tough...meaning you sear them in a hot pan, then slow cook them with a fitted lid in a small amount of liquid for several hours until the meat falls apart.  Short ribs are great for braising as is top round (think stroganoff and Swiss steak)  I was excited when I saw this- made it and knew it was "Bon Appetit"worthy.   It's fabulous- especially the " Pretty Great Bacon-Pineapple Situation on Top."  Make double of that! If you go to Bon Appetit's web site, you can see pictures for step by step instructions.

The Real Name of This Recipe! from Bon Appetit magazine-

Braised Short Ribs with a Pretty Great Bacon-Pineapple Situation on Top

Best recipe name of all time.

• 4 oz. bacon
• 1 medium red onion
• 1 3" piece ginger
• 4 large bone-in beef short ribs (2½–3 lb.)
• Kosher salt
• Freshly ground black pepper
• ½ cup soy sauce
• ½ cup plus 1 Tbsp. unseasoned rice wine vinegar
• 2 Tbsp. brown sugar
• 2 Tbsp. Sriracha
• 1 cup fresh pineapple chunks (about 6 oz.)
• ¼ cup cilantro leaves with tender stems

1. Preheat oven to 300°. Prep your ingredients before you start cooking. First, coarsely chop 4 oz. bacon
2. Wash your cutting board (or just flip it over!) so that you're not cutting vegetables on the same surface that you used to prep raw meat. Peel 1 onion and cut into quarters; set one quarter aside for the relish. Cut remaining quarters into large pieces.
3. Rinse 1 3" piece of ginger, then very thinly slice crosswise (no need to peel). (I actually used minced ginger in a tube.)
4. Place 4 short ribs on a plate; season all over with salt and pepper, turning pieces to season every surface.
5. Heat a Dutch oven over medium-low. Add bacon and cook, stirring often with a wooden spoon, until fat is rendered and bacon is crisp, 7–10 minutes. Meanwhile, line a medium bowl with paper towels. Using wooden spoon, transfer bacon to a medium bowl, leaving fat in pot. Blot bacon with paper towels, then discard paper towels, leaving bacon in bowl.
6. Increase heat to medium-high and add short ribs. Cook, turning once or twice, until very well browned on at least two sides, 12–15 minutes (it’s not necessary to brown all over as long as you get a sear on a couple sides).
7. Transfer short ribs back to plate and reduce heat to medium. Add ginger and onion pieces to pot and cook, stirring often, until ginger is just starting to turn golden around the edges, about 3 minutes.
8. Add 1/2 cup soy sauce, 1/2 cup rice vinegar, 2 Tbsp. brown sugar, 2 Tbsp. Sriacha and 1 cup water-  stir to combine. Arrange short ribs in Dutch oven in a single layer (it’s okay if they’re not fully submerged in liquid).
9. Cover pot and transfer to oven. Bake 30 minutes, then remove pot from oven and turn short ribs with tongs.
10. Cover pot and return to oven. Continue to bake, turning every 30 minutes, until short ribs are fork-tender and pulling away from the bone, 60–70 minutes longer.
11. Transfer short ribs to a platter. Tent with foil to keep warm.
12. Heat pot with juices over medium-high and bring to a boil. Cook until braising liquid is reduced by about half, 8–12 minutes.
13. While juices are reducing, thinly slice reserved onion quarters. Add 1 cup pineapple chunks and sliced onion to bowl with bacon. Season lightly with salt and toss with remaining l Tbsp. rice vinegar.
14. Place a strainer over a heatproof measuring cup and pour reduced juices through strainer. Discard solids. Let juices settle until fat rises to the top. Spoon off fat and discard.
15. Pour de-fatted juices over short ribs. Spoon bacon-pineapple relish over meat and top with 1/4 cup cilantro.
16.  Short ribs can be braised 1 day ahead. Let cool in (unreduced) braising liquid, cover, and chill. Reheat over low, then proceed with recipe. If making ahead, we recommend crisping fresh bacon for the relish.

For Bon Appetit, with the Cooks, I also made Williams and Sonoma Cheesy Gratin Potatoes, BBQ Green Beans, and Caprese Salad with Strawberries and Melon with Browned Butter balsamic glaze!  It was sooo good!

 

One of the recipes I did for Bon Appetit- Nov.2017.  It really was good- perfect to serve with ice cream.  I was expecting to taste a pecan pie layer in the middle but really it all melted down into the brownies.  Still tasted good but not what I expected.

 

 

 

Brownie Pecan Pie Ooey Gooey Butter Cake

Author: Mary Ellen (recipesfoodandcooking.com)

  

• Base
• 1 18.3 oz. fudge brownie mix
• 1 egg
• 6 tablespoons melted butter
• ¼ cup water
• Pecan Pie Filling
• 3 large eggs
• 1 cup light corn syrup
• ⅓ cup packed light-brown sugar
• ¼ cup granulated sugar
• 4 tablespoons butter, melted
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups pecan halves
• Topping
• 1 8 oz. cream cheese, room temperature
• 3 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 3 cups confectionery sugar

Instructions

 

1. Preheat oven to 325 degrees. Spray a 9 x 13 pan.
2. Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick. Spread it out on the bottom of the pan. Pat the dough into place.
3. In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
4. Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
5. Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.

Our main course for Bon Appetit dinner this month.  The real recipe is for lamb shanks- but Valene used pork.  The vegetable reduction was unique and so flavorful.

 

Roasted Pork Tenderloin with Rosemary and a Vegetable Reduction

• 2 2- to 2 1/2-pound  pork tenderloin (or veal shanks)
• Coarse kosher salt
• 6 tablespoons olive oil, divided
• 2 cups 1/3-inch cubes peeled carrots
• 2 cups thinly sliced onion
• 1 1/2 cups 1/3-inch cubes celery
• 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, peeled, crushed
• 1 cup dry white wine
• 5 cups (or more) low-salt chicken broth, divided
• Chopped fresh Italian parsley

Recipe Preparation

• Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes. Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes.
• Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once.
• Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.