Posted in Fish and Seafood, Food, tagged butter, cayenne, lemon, olive oil, paprika, salmon, smoked paprika, thyme on July 20, 2009|
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see the foamy white goodness on the salmon? that's hot butter
I think I may have mentioned this already, but salmon isn’t really my favorite fish. It’s just so salmony. So it’s funny that we eat it about once a week in our house. Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself. Is that snooty?
The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish. All of these things appeal to my sensibilities. Also, I have found some ways to make salmon taste creamy, not salmony.
Imagine a plumpy, flaky, juicy little piece of pink fish, covered in a delicious blackened crust – onions, garlic, paprika and cayenne all come together to create a smoky depth of flavor – a little lemon and thyme add brightness and keep things interesting. Imagine drizzling a little bit of browned butter on the fish – it sizzles on the crust – buttery magic is happening. Now imagine yourself taking the perfect bite of creamy fish – the crunch of the crust is so toothsome – the soft richness of the salmon is a perfect contrast. I mean really, imagine this. You too can be so passionately dramatic about a fish that you’re not even sure you like. Indeed, that is how spectacular this recipe is. I’m getting worked up just thinking about it (even with a belly full of the best homemade pizza that has come from my kitchen to date)…
Furthering the greatness of this dish is the fact that I can throw it on my indoor grill with some asparagus and call it a night. Jon and I split a large, skinned filet between the two of us but you could get wild and have an entire filet to yourself – just increase the amount of the spice mixture. Speaking of wild, Sockeye and other non-farmed varieties of salmon are abundantly available right now – there are no excuses to not to have a euphoric salmon experience this week.
blackened salmon with a brown butter drizzle
- one large, skinned salmon filet cut in half
- two tbsp of onion (red, white, yellow – use what you’ve got), finely minced
- two cloves of fresh garlic, minced
- a heaping tsp of paprika, maybe a little more
- a heaping tsp of dried thyme
- 1/4 tsp of cayenne pepper, or more if you like heat
- 1/4 tsp of smoked pimenton or smoked paprika (if you don’t have this on hand just omit it – it’s just a bonus)
- a very generous pinch of kosher salt and lots of freshly ground black pepper
- a very generous drizzle of extra virgin olive oil, probably a few tbsps
- half of a lemon
- a tbsp or so of butter
- combine the onion, garlic, cayenne, paprika, thyme, salt, pepper and lemon in a small bowl and add enough olive oil to form a nice wet paste (just for fun, take a big whiff of the mix – it will be aromatic and wonderful)
- cover one side of each piece of salmon with some of the spice mixture, and place spiced side down onto a well oiled grill pan or skillet on medium heat
- add the remaining spice mixture to the exposed side of the salmon
- cook the salmon for three to four minutes per side, depending on the thickness of the filet (be gentle when you’re turning the fish over so that the crust stays with the fish)
- in the last few minutes of cook time, melt some butter over medium heat, swirling gently until is begins to brown
- plate the salmon and drizzle the hot butter immediately over each fillet – serve with another squeeze of lemon and thank God for the privilege of food and taste buds
Do you want more salmon? How about favorite spring salmon on peas with lemon brodetto or salmon with citrus pesto? Mmmmm….
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Posted in Food, Recipes, Uncategorized, tagged basil, bread, chipotle, figs, goat cheese, mushrooms, serrano ham, sherry, sherry vinegar, smoked paprika, tapas on May 13, 2009|
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My friend Becky is near and dear to my heart. She is smart, compassionate, soulful, thoughtful – I’m thankful to know her. She was born on Cinco de Mayo; we celebrated Cinco de Becky last week with “tapas” at her house. It is so wonderful to know people who LOVE food. It’s even better when these same people all bring food to a party.
We ate so good. SO GOOD. We had so much food at this party that we didn’t end up cooking it all! Lots of little crostinis, crispy with a creamy and delicious red pepper spread (I ate four pieces myself – FOUR), asparagus wrapped in serrano ham, tangy pork riblets, sweet and smoky Japanese style chicken and beef on skewers (who doesn’t love meat on a stick?), and tamarind margaritas (one of the best margaritas I’ve ever had).
Being the quasi-purist that I am, I had to make things that seemed at least a little Spanish, so I made some mushrooms sizzled in a smoked chipotle and smoked paprika butter, little crostinis of serrano ham, manchego cheese and fig jam, and little crostinis of caramelized figs with goat cheese and basil.
The shrooms will be soft and browned – the butter will give them this smoky richness that is outstanding. The serrano ham marries so well with the assertive flavors of manchego and the sweetness of the fig jam. The figs with goat cheese were kind of a last minute addition in an effort to use up some dried figs that were sitting in my pantry. I reduced them down with some dry sherry, sherry vinegar and brown sugar. W-O-W. Those figs in combination with tangy goat cheese and the freshness of the basil will make you sing.
It makes me happy to share these tasty little bites with you. You should make them immediately and eat them. Invite some friends over and ask them to make something extremely delicious and call it a party!
mushrooms sizzled in smoky spicy butter
- a couple of tbsp of butter, softened
- 1 heaping tsp of dried chipotle powder
- 1 heaping tsp of smoked paprika
- salt to taste
- 12 oz or a few packages of whole mushrooms, either shitake or cremini (don’t use button mushrooms – they have too much water)
- little wooden skewers if you’d like (be sure and soak them in water first)
- mix the spices with the softened butter to form a delicious, spiced compound butter
- gently sautee your mushrooms in a skillet or sautee pan over medium high heat until they have released their juices and are softened
- removed them from the pan and place into a bowl or on a plate and cover so that they can steam a little
- skewer them, if you want
- heat some of the butter over medium high heat and sizzle the mushrooms for two to three minutes, watching butter so that it doesn’t burn (if you are using skewers put the butter and shrooms in the pan in batches)
little serrano ham and manchego crostini with fig jam
- one baguette
- a few tbsp of fig jam
- a small wedge of manchego cheese
- 6 or 7 thin slices of serrano ham or prosciutto de parma
- cut the baguette on a bias and toast the slices under the broiler (spread with a little butter before going into the over if you’re feeling naughty)
- smear a thin layer of the fig jam on the toasted bread, top with a thin shaving of the manchego and a piece of the ham – could this be any easier?
little crostinis with sherry glazed figs, goat cheese and basil
- one baguette
- a handful of dried figs
- fresh goat cheese (I prefer a “log” for this)
- a few leaves of basil, cut “chiffonade” style
- about 1/2 cup of sherry, depending on how many figs you have
- about 1/2 cup of good quality sherry vinegar, depending on how many figs you have
- about 1/4 cup of brown sugar, packed
- bring figs, sherry, sherry vinegar, sugar and a pinch of salt to boil over medium high heat in a medium sized saucepan
- reduce and simmer over low heat until liquid is very syrupy and almost gone, careful to prevent burning (taste as you go and adjust the amount of sherry/vinegar/sugar to taste) – this will take about 25 to 30 minutes
- meanwhile, cut the baguette on the bias and toast the slices in the broiler
- top each piece of bread with a little medallion of goat cheese, a fig or two and a generous sprinkle of the basil
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