Carbonnades a la Flamande [Beef and onions braised in beer] Julia Child

Got this recipe from my cookbook Mastering the art of french cooking by Julia Child
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Pages 317 – 318

A 3 lb piece of lean beef from the chuck roast or rump
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2 to 3 Tb rendered fresh pork fat or good cooking oil
A heavy skillet
1 1/2 lbs. or 6 cups of sliced onions

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Onions make me cry
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Salt and Pepper
4 cloves mashed garlic

Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick.
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Dry on paper towels.
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Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly,
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a few at a time, and set them aside.
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Reduce heat to moderate. Stir the onions into the fat in the skillet,
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adding more fat if necessary, and brown the onions lightly for about 10 minutes,
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stirring frequently. Remove from heat,
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season with salt and pepper,
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and stir in the garlic.

A 9 to 10 inch fireproof casserole about 3 1/2 inches deep
Salt and Pepper

Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef.

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Repeat with the rest of the beef
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and onions.
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1 cup strong beef stock or canned bouillon
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2 to 3 cups light beer, Pilsner type
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2 Tb light brown sugar
1 large herb bouquet: 6 parsley springs
1 bay leaf, and
1/2 tsp thyme tied in cheesecloth
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Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat.
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Add enough beer so the meat is barely covered.
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Stir in the brown sugar.
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Bury the herb bouquet among the meat slices.
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Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
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1 1/2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar

Remove herb bouquet.
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Drain the cooking liquid out of the casserole into a saucepan, (I did it reverse, I took the meat out of cooking liquid)
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and skim off fat. Beat the starch
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and wine vinegar mixture into the cooking liquid and simmer
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for 3 to 4 minutes. Carefully correct seasoning. you should have about 2 cups of sauce. Pour the sauce back over the meat.

Parsley potatoes or buttered noodles
Parsley springs

When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is throughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it surround with potatoes or noodles, and decorate with parsley (I didn’t use parsley)

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Damn good marinara sauce

Saturday October 13th I had me a little girls night. I invited some girly friends over and told them I would make them a Jamie meal if they would bring the wine! So I made them some pasta with marinara sauce and meat-a-balls and garlic bread, and salad with Normy dressing and tiramisu for dessert. So here is the Recipe that was my inspiration for the Marinara but I changed it up some and instead of adding the meat I made meatballs and here is the original Recipe: Jo Mama’s World Famous Spaghetti (thinking this is going to be my go to marinara sauce).

Here is my recipe

Olive oil
2 red onions, chopped
3 -4 garlic cloves, minced
2 (28 ounce) cans petite dice tomatoes
1 (28 ounce) can purred tomatoes
2 (28 ounce) cans Whole San Marzano tomatoes
1 cup red wine
Freeze dried basil
Italian seasoning
dried parsley flakes
salt
crushed red pepper flakes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup of water
1/4 teaspoon fresh ground black pepper
1 lb spaghetti
parmesan cheese
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In large, heavy stockpot, coat the bottom of the pan with olive oil add onions
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I took a picture of how I took the picture of the onions
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saute the onions stirring occasionally until they are softened about 10-12 minutes
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Add garlic,
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and stir and let saute for about a minute
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then add in the canned, diced tomatoes
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the pured tomatoes
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and then the whole peeled, San Marzano tomatoes
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Thats a lot of canned tomatoes!
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then add the MOST important part of the sauce…

The Wine
I used Cupcake, Red Velevt wine as that is my favorite wine right now
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then add in (all on taste)
Freeze dried Basil
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Italian seasoning, dried parsley flakes, and Kosher salt
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and red pepper flakes
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and black pepper to taste

and then about 2 Tablespoons of Balsamic vinegar
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then add in 2 tablespoons of light brown sugar
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and 1 cup of water
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Stir well and barely bring to a boil.

Simmer on low, stirring occsinaly.

I simmered mine for several hours!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles add meatballs and sprinkle with parmesan cheese.

I was SO distracted by the time the sauce was done with girl time and wine that I didn’t take a picture of the finished sauce!

But I did take pictures of everyone eating and drinking wine!

Cheers to girls night!
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Look at all the wine!
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I also didn’t take pictures of my meatballs for a recipe for you. I just threw the recipe together and they turned out awesome!

and here is my salad and garlic bread too!
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the garlic bread was a hit!
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heck the whole meal was
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Grilled Salmon

Recipe adapted from http://allrecipes.com/

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
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Season salmon fillets with lemon pepper, garlic powder, and salt.
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In a small bowl, stir together soy sauce,
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brown sugar,
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water,
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and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (I placed my salmon in a glass dish instead)
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Refrigerate for at least 2 hours.
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Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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Peach Pie

Recipe

 

HA! Had to do some Peach Boobies! (as you KNOW I love doing things like this with fruits or veggies or pretty much anything).

 

PEACHY!
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Crust
2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
1 tablespoons (15 grams) granulated sugar
1 teaspoon table salt
2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
1/2 cup water, very cold

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
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To finish
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour,
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sugar
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and salt
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in the bottom of a large, wide-ish bowl.
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Using a pastry blender, two forks or your fingertips, work the butter
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into the flour
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until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the ice water with a rubber spatula,
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mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball.
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Divide dough in half.
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Wrap each half in plastic wrap and flatten a bit, like a disc.
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Chill in fridge for at least an hour or up to two days.
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Slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes.
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Using a slotted spoon, transfer to ice bath for one minute to cool.
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Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.

Halve and pit the peaches,
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then into about 1/3-inch thick slices.
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You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl
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and toss with lemon juice. In a small dish, stir together sugars,
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cinnamon, nutmeg, salt and cornstarch
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until evenly mixed.
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Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough
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(if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple of times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process.

Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish
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by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough,
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including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
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To finish:Brush pie with milk, cream or water and sprinkle with sugar.
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Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

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Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.

Crabby Cream Cheese Wontons with Sweet and Sour Sauce

Recipe

For the Crabby Cream Cheese Wontons:
1 quart oil for deep-frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
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Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

In a medium bowl, mix together cream cheese, imitation crabmeat,
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soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
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Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
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Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
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In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
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Recipe

For the Sweet & Sour Dipping Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water
1 tablespoon corn starch
1/2 cup fresh pineapple chunks or canned chunks, drained (Instead of chunks of pineapple, I did pineapple juice)
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Combine vinegar,
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brown sugar,
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ketchup,
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chili flakes,
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and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce
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and bring to a boil. Allow to cool while you form the crab Rangoon.
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Cherry Slices

Recipe

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 3/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21-ounce) can cherry pie filling
1/4 cup powdered sugar, for dusting
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Preheat the oven to 350 degrees F. Grease an 11×17-inch rimmed baking sheet (or use non-stick cooking spray). Set aside.

In a large bowl, whisk together the flour,
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baking powder,
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and salt.
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Set aside.
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Place the butter
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and both sugars
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in the bowl of a stand mixer fitted with the paddle attachment
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and beat on medium speed until creamy. Add the eggs,
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one at a time,
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and mix on low-speed until well blended. Add the vanilla
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and almond extract,
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Add the flour mixture, a little at a time,
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and beat until smooth.
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Reserve 1 cup of the batter.
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Spread the remaining batter in the baking sheet.
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Spoon the cherry pie filling over the top.
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Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven.
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When baked, the batter on the bottom rises and creates reservoirs of cherry filling.

Bake for 30-35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely.
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Dust with powdered sugar.

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Cut into 2-inch squares.
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“American Style” Ground Beef Tacos

Three Years ago: almost famous cheddar biscuits
Linguine with shrimp scampi
Bacon wrapped Jalapeno poppers
Buttermilk fried chicken
Fried green tomatoes
Latticed Peach pie
BLT Stuffed tomatoes
The BEST stuffed mushrooms

Recipe

For the ground beef filling:
2 teaspoons vegetable oil
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 pound 80/20 ground beef
1 tomato, seeded and finely chopped
1 tablespoon tomato paste
1/2 cup chicken broth
2 teaspoons cider vinegar
1/2 teaspoon brown sugar
Salt and pepper, to taste

For the shells and toppings:
3/4 cup vegetable oil
8 six-inch white corn tortillas
1 cup shredded Monterrey jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes, seeded and finely chopped
1/2 cup sour cream
1 avocado, pitted, halved and chopped
1/2 yellow onion, finely chopped
Hot sauce (optional)
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For the ground beef filling:

In a large skillet over medium heat, heat oil, about two minutes. Add onion and cook
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until softened and translucent, about 4 minutes. Add garlic,
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chili powder, cumin, coriander, cayenne,
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and a pinch of salt. Cook, stirring constantly, until spices open up and become fragrant, about a minute.
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Add ground beef and cook,
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stirring and scraping pan bottom to prevent sticking. Cook until beef is almost cooked through, about five minutes. Add diced tomato, tomato paste, chicken broth, vinegar, and brown sugar. Bring to a simmer, then reduce heat to low and simmer uncovered until mixture thickens but is still slightly saucy, about 10 minutes. Adjust salt and pepper as needed.

For the shells and toppings:

Heat oil over medium-high heat in a heavy cast-iron skillet to 350 degrees; about five minutes, or until oil bubbles when you dip the corner of a tortilla in it. While oil heats, line a plate with a double layer of paper towels.

Working quickly and one at a time, add a tortilla to the hot oil, and cook for five seconds on each side to soften.

Using tongs, fold tortilla over into taco shape, so that one side is sticking up out of the oil. Keep flipping shell back and forth from one side to the other every 5-10 seconds, until cooked shell begins to hold its shape.

Switch the position of your tongs so that you are using them to keep the two halves of cooking shell from folding onto one another. Keep flipping, using tongs to keep tortilla submerged in hot oil until finished, about a minute total. Transfer to paper lined baking sheet. Repeat with remaining tortillas.
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Using a spoon, divide filling evenly among shells. Invite diners to top their tacos themselves with the remaining ingredients.
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The next day I had extra taco meat left over so I made Breakfast Taco’s

Taco Meat
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Hashbrowns
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and eggs
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and cheese
Stuff everything in a taco shell and there you go..
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Breakfast Taco’s
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Ga Kho- Vietnamese Caramelized Spicy Chicken

One year ago: Garlic Ginger Chicken Thighs

Crash Hot Potatoes

Fiesta Chicken Drumsticks

Easy Yummy Marinara Sauce

Recipe

1-1/2 pounds boneless skinless chicken (thighs preferred, but breast also works)
2 Tablespoons vegetable oil
4 cloves garlic, minced
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1-inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate)
2-3 small shallots, minced
1-3 Thai chiles (depending on your heat tolerance/preference), sliced
3 Tablespoons fish sauce
2 Tablespoons brown sugar
1 Tablespoon sugar
1/2 teaspoon black pepper
1/4 cup water
6-8 green onions, sliced on the diagonal into approx 2-inch lengths
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Cut the chicken into large chunks and set aside.
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Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook,
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stirring occasionally, until most of the pieces of chicken are no longer pink. Push the chicken to the perimeter of the saucepan and add the garlic, ginger, shallots and Thai chiles. Cook for several minutes, until softened.

Combine the fish sauce,
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both sugars
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and black pepper
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in a small bowl and stir to mix.

Toss the chicken and garlic mixture and then

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pour in the fish sauce mixture and stir to coat.
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Bring to a boil for a minute or two and then add the water. Adjust heat to a low simmer and then let the chicken cook, stirring occasionally, until the sauce is thick and the chicken is cooked through. Add the green onions.
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Remove from heat and serve with rice.

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The Best Coffee Cake

Recipe

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1-1/2 stick Butter, Softened
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3/4 cups Flour
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1-1/2 cup Brown Sugar
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2 Tablespoons Cinnamon
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1-1/2 cup Pecans, Chopped
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Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
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Beat egg whites and set aside.
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See this is how I got that shot from above
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Cream butter and sugar.
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Add flour mixture and milk
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alternately until combined. Don’t over beat. Fold in beaten egg whites
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with a rubber spatula.
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Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
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In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
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Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm–delicious!

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Asian Salmon

Recipe

2 lbs salmon fillets (cleaned)
¼ cup soy sauce
1 tablespoon chili sauce
1 tablespoon fresh ginger (minced)
2 cloves fresh garlic (minced)
1 lime (juiced)
1 lime (zested)
1 tablespoon brown sugar
3 green onions (chopped)
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Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil. (I baked mine in the oven at 425 degrees for 10-12 minutes)
Step 2: In a bowl mix together soy sauce,
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chili sauce,
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ginger,
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garlic,
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lime juice, lime zest
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and brown sugar.
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Pour the sauce over the salmon.
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Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)
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