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Salmon Steak with Garlic, Dill, and Horseradish Sauce

Salmon Steak with Garlic, Dill and Horseradish Sauce

There are quite a few salmon steak recipes all over the net, and to be sure, there are quite a few simple and easy to cook recipes you can find. So you can add this salmon steak recipe to those you’ve found from other sources. What isn’t found very often, is a good garlic, dill and horseradish sauce to turn the salmon steak recipe into something very exceptional, and this recipe does have that going for it — and I promise you, the sauce is just perfect for a great steak.

The salmon steak in this recipe is made about as simply as you can get. It’s simply dusted with some fine bread crumbs and baked until done. Nothing more to it than that. You can grill salmon (steaks and fillets work well for this) and you can also do them under a broiler, if you like that. The nice thing about a baked steak, of course, is that once you’ve got the temp, timing and the steak set up, you really don’t have to think so much about them. Just pop them in and when the timer is rings the bell, you’ve got the salmon steaks ready to go.

The sauce takes a bit of time (not that much, really) but the good news is it can be made the night before — and it’s actually better that way, as the flavors tend to merge together and give you a better sauce in the end. The sauce has just a bit of horseradish, garlic and dill that really raises the flavor. Truly, I could just sit and eat the sauce almost by itself, which should tell you something.

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Red Snapper with Cilantro, Garlic, and Lime

red snapper with cilantro

Once in a while, there is nothing quite like a really fresh red snapper. You almost never want to do too much to it — in part because it can quickly mess up a really good fish dish and in part, because you honestly don’t want to play around too much with something that can be so very special as a good red snapper. I’ll often play around with cod or something similar, but I want a good ocean fish — like a red snapper — to smell and taste like it came right from the sea.

This recipe, which actually came in part from a Gourmet magazine, uses almost nothing to make it stand out. The fish is cooked with just a little salt and pepper. The rest of the recipe involves making a Southeast Asian kind of gremolata that uses cilantro, garlic and lime rather than the traditional parsley and lemon. Just that little change in the gremolata makes all the difference and turn the fish into a soaring triumph.

And best of all, when you walk in the door, the main dish can be on the table in about 20 minutes, start to finish.

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Lobster Linguine

lobster linguine

Every now and then, the local store where I buy a lot of fish (and many other things, of course) gets these very nice small lobster tails that are great for making a lot of different dishes. They’re nice as an appetizer, of course, just quickly grilled, but they’re also just perfect for making something that’s just a quick and easy lobster linguine, which is just dynamite.

This recipe started from something I saw at a New York Times article (and apparently from another piece featured in Revisiting Godello, A Grape That Spain Has Rescued) and sort of grew from there. And while the original used a full 1 1/4 lb. lobster, I find the quick and easy lobster tails are perfect for this. It’s got a kind of Spanish (or maybe Mexican) look to it, what with jalapenos, avocados, etc. but it really comes together rather fast once you’ve got your ingredients prepped. Maybe 30 minutes in all.

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Bulgogi Beef on Skewers

bulgogi beef

Bulgogi beef on skewers is a great way to serve ribeye steaks in nice, eatable bites. It also works well And if you’ve never tried bulgogi, well, you really have to give that a try. Seriously, bulgogi is simple, but it’s like almost nothing else you’ve ever tried.

Basically, this is one of several marinades I’ve tried over the years and this one seems to be the one I most frequently go back to when I’m making something for guests or just for myself. And on the upside, it’s also very easy to make, using soy sauce, mirin, some sesame oil and some roasted sesame seeds if you have them handy.

And while I like skewers, especially for company, you can just thin slice the ribeye and cook it that way (maybe with some vegetables) and serve it over rice. Either way it’s great.

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Chicken Wings With Molasses BBQ Sauce

chicken wings with molasses barbecue sauce

It’s getting towards the end of summer and so we’re trying our best to get as many good grilling recipes done before the season is over. Earlier this week, we did the barbecue shrimp (which actually doesn’t really require a barbecue). But this time around, we’re going to try some out and out favorite chicken wings with molasses barbecue sauce. FYI, if you haven’t tried making chicken wings on the grill, you’re missing something wonderful. And the molasses sauce? It’s so amazing. Really, it’s like nothing I’ve ever come across.

Let’s start with the wings. This recipe started out as something we found in an old issue of Food and Wine (I believe) and it’s been modified a bit, but I can no longer figure out exactly what we did to it, but that said, it’s a terrific orange juice, lime marmalade that just  really lights up the wings. And these are really made for grilling — they get a lovely charred color on the exterior and stay absolutely perfect inside. And the garlic powder at the end? Oh man, that’s good.

As for the molasses barbecue sauce, I’ve mentioned it here a few times, but I think it’s about time to actually publish it here. There are many such sauces around, but this one is one of my very favorite ones. It has all the things a deep thick molasses sauce should have, and with just a very light hint of chili, it’s just perfect for these wings. You really have to try  this one.

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New Orleans BBQ Shrimp

New Orleans BBQ Shrimp

If you haven’t figured it out by now, we really love a shrimp recipe around Discovery Cooking and this BBQ shrimp recipe is another of those New Orleans recipes that really lives up to the kind of things we really love — New Orleans and shrimp. You can’t really do much better than this. And best of all, it comes together in a heart beat. And, it’s also not really something I’d normally think of as New Orleans. But  it is, and it truly comes off well.

First of all — although it sounds like a barbecue, it really is a stove top dish, but with a real interesting sauce, made mostly from Worcestershire sauce and butter. A lot of butter for a shrimp meal. But believe me, it really does come off like a barbecue. I suppose you could even do it in a hot pan over an out door pit, but that seems like more trouble than it’s worth. This also make for a great appetizer, if that’s what you’re looking for.

In any case, give this a try. You’ll love that sauce, believe me.

Oh and yes, you can use more or less Creole spices and more or less garlic — to your taste.

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Basil Alfredo and Chicken (Sous Vide)

basil Alfredo

This recipe, which uses sous vide chicken and a lovely basil Alfredo sauce amped up with a bit of fresh basil is one of those things that every now and then, you just have to have. Add some crusty bread and a really nice white Italian wine and you honestly have all you could want for a meal. And honestly, folks, if you’ve never made a real Alfredo sauce, this is something you really have to do. And soon.

Let’s start with the chicken. For a lot of reasons, I really don’t want my chicken breasts overdone. And I happen to have a sous vide machine, so that’s the way I do it. The chicken breasts come out perfectly done and by the time you add it to the pasta and warm it up a shade there, it’s perfect. (If you’re a real stickler about cooking the chicken until it’s 165, you can do that, but you’re running a kind of risk on overdoing the chicken and at 150 to 155 degrees, left for an hour or so, you’re actually fine without overcooking the chicken.) You can also use grilled chicken for this, but if you do this, the chicken can easily get over cooked, and there’s nothing I like less than overcooked chicken.

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