Monday, May 30, 2011

Horseradish Encrusted Salmon

If you are in the mood to make a special dinner then this recipe is perfect for that. Sometimes fresh horseradish root can be hard to find, so check around. You may also grow your own, if you would like to. Be wary when preparing the horseradish, you do not want to breathe in the aroma, it will bring tears to your eyes. Every time I make this salmon recipe my friends love it. The horseradish does not overpower and the panko breadcrumbs give it a nice, delicious crunch. I also like that I can prep this in advance to enjoy later with company.

Horseradish Encrusted Salmon

  • 1 fresh horseradish root
  • 2 cups Panko breadcrumbs
  • 1 egg beaten
  • ¾ cup milk
  • 4 salmon fillets about ½ to ¾ inch thick, boneless, skinless
  • canola oil
Remove skin from horseradish root and discard. Grate in a food processor and set aside in a covered bowl.

Place on 3 separate plates: grated horseradish, bread crumbs, and beaten egg and milk. Dredge salmon in milk and egg mixture. Then dip into bread crumbs and set aside coating all 4 fillets. Mix 1 cup horseradish with remaining egg mixture. Press horseradish onto the top of salmon fillets and sprinkle bread crumbs on top pressing into place. Cover and chill for a few hours.


Preheat oven to 450°. Heat large nonstick skillet on medium high. Heat about ¼ inch of canola oil. Add salmon when oil is hot. Tip: oil is ready when you just start to smell it. Cook salmon horseradish side down for 3 minutes. Turn once and cook for 2 minutes. Remove immediately onto a 10 x 13 imch Pyrex dish. Bake for 10 minutes in a 450 degree oven, horseradish side up. Leftover horseradish root may be frozen for later use. The Salmon may be prepared a few hours in advance. Serve immediately.

Monday, May 23, 2011

Mrs. Conner's BLT

There is a story behind this recipe. I was staying at one of my best friends Teresa's house, at the beach. Her husband John, aka Paco, is one of the nicest guys you could ever meet. He is a character and loves to dabble in the kitchen. John said when he was a young boy he would visit Mrs. Conner and she would make him this delicious sandwich. It was a real treat for him. Well this particular morning John offered to make me a Mrs. Conner's BLT, but when he told me the ingredients I snubbed my nose at it. I thought it sounded just awful, but I was wrong. He talked me into trying a bite of his and I have been in love with this sandwich ever since. As a matter of fact, I even crave it from time to time. So look at this sandwich through different eyes and be brave and try this version of the old classic BLT. Kudos to Mrs. Conner your name lives on in this sandwich.

Mrs. Conner's BLT


  • 2 slices bread, toasted
  • mayonnaise
  • lettuce
  • tomato, sliced thin
  • 3 slices bacon
  • dill pickles, sliced thin, or dill pickle sandwich slices
  • 1 egg
  • freshly ground black pepper

This recipe is enough for one sandwich. Basically this sandwich is a BLT with a fried egg and dill pickle slices. Toast bread and cook bacon until crispy. Slice tomato and wash a piece of lettuce. Fry one egg in a nonstick skillet sprayed with cooking oil. Flip egg over and I like to press down and break egg yolk and cook until cooked all the way through. Spread the mayo on the toast then add lettuce, tomato, bacon, fried egg and pickles slices and some freshly ground black pepper. Top with second slice of toast then cut in half. Enjoy!

Monday, May 16, 2011

Encrusted Florentine Portabellas

Many friends have tried this recipe, some who don't even like mushrooms or spinach, and they all love this dish. It can serves as a main entree or as a side; paired with a grilled Filet Mignon and a side salad, or alone as a vegetarian lunch. Leftovers are delicious the next day, either microwaved or cold. This recipe is versatile, and well worth making.
  • 1 pkg. green giant frozen spinach, 10 oz. box in cream sauce
  • 1 pkg. original or reduced fat crescent rolls
  • flour
  • 4 whole portabella mushrooms 4 to 6 inches in diameter
  • 1 Tbsp. chopped garlic in jar
  • 1 pkg. 4 oz. crumbled feta cheese
  • 1 beaten egg
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Preheat oven to 425°. Cook spinach in microwave according to package directions. Meanwhile, divide crescent dough into 4 equal size squares. Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size.


Remove stem from mushroom and discard. Wipe mushrooms with damp paper towel if dirty. Place mushroom in center of crescent square, bottom side up. Mix garlic and cooked spinach together in small bowl. Divide spinach mixture evenly on top of mushrooms. Then evenly divide crumbled feta on top of spinach.


Wet crescent outer edges with water, bring together and press all four seams closed. With a fork poke holes in top of sealed crescents. Brush top of crescents with beaten egg and sprinkle with kosher salt and fresh ground black pepper. Bake in oven for 12 minutes on an insulated cookie sheet or until golden brown. Shorten baking time by 2 minutes for a regular cookie sheet.


I like to use Green Giant's creamed spinach because it is lower in fat and is still delicious. You may use another brand of frozen creamed spinach if you wish. I also use the reduced fat crescents.

Monday, May 2, 2011

Sangrita

Happy Cinco de Mayo!!!

Sangrita not to be confused with Sangria, Sangrita is something completely different, and there are many different recipes to make Sangrita. Some use tomato juice and others use orange juice as a base. I like to make an orange juice based Sangrita. It is an excellent, non-alcoholic chaser to sip with tequila. Yes, good tequila is meant to be sipped, not chugged. So throw away the tools (salt & lemon) and sip Sangrita and tequila together. I recommend a 100% Agave Tequila. It is your preference as to whether you want a Blanco, Reposado or an Anejo tequila. I personally prefer the Reposados. This recipe has been Stud Muffin approved many times. Happy Cinco de Mayo!!! Enjoy!!!


Sangrita

  • 2 dried ancho Chiles, cleaned & soaked
  • 1 Tbsp. finely chopped onion
  • 2 cups orange juice
  • 1 Tbsp. Grenadine
  • juice of one lime

Soak chiles in hot water for about 10-15 minutes. Remove stem and seeds and cut into pieces with kitchen scissors. Add to a food processor with remaining ingredients. Whirl until it is mixed well and you see the pepper pieces are tiny. Then strain through a wire mesh strainer. Chill juice overnight.


Enjoy as a chaser, following a sip of your favorite tequila.