Welp... I have been convinced by my Mind Master's group to start a blog space and so here we go....This will be the space I can let it loose and post all things that cross my mind, whether it be favorite recipes, my photography, work ideas, relationship ideas, spiritual quests, pet antics, family issues, or whatever it may be... I am looking forward to getting started and sharing... if anyone is interested that is... :)
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Monday, May 12, 2008
Tuesday, January 1, 2008
Macadamia Nut Encrusted Salmon
Roasted Salmon with Macadamia Nut Crust
3 Tbsp unsalted butter, divided
1/4 cup macadamia nuts, coarsely chopped
1 full salmon fillet, about 2 1/2 pounds, skin on and any bones removed
1-2 Tbsp fresh lime juice
1/4 cup chopped cilantro
Preheat the oven to 450 degrees F (230 C). Melt 2 tablespoons of butter in a skillet and add the macadamia nuts. Cook 2-3 minutes until lightly browned. Remove them from the heat.Melt the remaining tablespoon of butter in a roasting pan. (Place in the oven for a few minutes). Place the salmon filet in the roasting pan and season with salt and pepper. Spread the toasted nuts over the salmon. Bake for 10-15 minutes depending on the thickness of your fish.Transfer the salmon to a serving platter. Sprinkle the cilantro and fresh lime juice over the salmon before serving.
3 Tbsp unsalted butter, divided
1/4 cup macadamia nuts, coarsely chopped
1 full salmon fillet, about 2 1/2 pounds, skin on and any bones removed
1-2 Tbsp fresh lime juice
1/4 cup chopped cilantro
Preheat the oven to 450 degrees F (230 C). Melt 2 tablespoons of butter in a skillet and add the macadamia nuts. Cook 2-3 minutes until lightly browned. Remove them from the heat.Melt the remaining tablespoon of butter in a roasting pan. (Place in the oven for a few minutes). Place the salmon filet in the roasting pan and season with salt and pepper. Spread the toasted nuts over the salmon. Bake for 10-15 minutes depending on the thickness of your fish.Transfer the salmon to a serving platter. Sprinkle the cilantro and fresh lime juice over the salmon before serving.
Filet Mignon with Madeira-Prune Sauce
Filet Mignon with Madeira-Prune Sauce
Prunes and Madeira, a fortified Portuguese wine, create a sweet and savory sauce that’s so tasty you may be tempted to lick your plate. Use sirloin steaks if you’re on a budget. But if you’re in the mood to splurge, filet mignon is incomparably tender in this recipe.
Serves: 4Preparation time: 40 minutes
Ingredients5 large shallots, peeled and halved
3 teaspoons extra-virgin olive oil, divided
1 tablespoon coarsely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 4-ounce filet mignon or sirloin steaks,
1 1/4 inches thick, trimmed
3/4 cup Madeira
1 14-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 teaspoon tomato paste
1/4 cup pitted prunes, coarsely chopped
Preparation1. Preheat oven to 425°F.2. Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.3. Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4-6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm.4. Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the liquid is reduced by about half, 10-12 minutes.5. Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a wooden spoon, until it’s dissolved. Add prunes and continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks to the pan along with any accumulated juices. Turn to coat and cook until heated through, 1-2 minutes. Serve the steaks with the pan sauce.Enjoy!
Nutrition FactsPer serving359 calories12 g fat (4 g sat, 6 g mono)69 mg cholesterol23 g carbohydrate28 g protein1 g fiber232 mg sodium680 mg potassium
Prunes and Madeira, a fortified Portuguese wine, create a sweet and savory sauce that’s so tasty you may be tempted to lick your plate. Use sirloin steaks if you’re on a budget. But if you’re in the mood to splurge, filet mignon is incomparably tender in this recipe.
Serves: 4Preparation time: 40 minutes
Ingredients5 large shallots, peeled and halved
3 teaspoons extra-virgin olive oil, divided
1 tablespoon coarsely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 4-ounce filet mignon or sirloin steaks,
1 1/4 inches thick, trimmed
3/4 cup Madeira
1 14-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 teaspoon tomato paste
1/4 cup pitted prunes, coarsely chopped
Preparation1. Preheat oven to 425°F.2. Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.3. Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4-6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm.4. Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the liquid is reduced by about half, 10-12 minutes.5. Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a wooden spoon, until it’s dissolved. Add prunes and continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks to the pan along with any accumulated juices. Turn to coat and cook until heated through, 1-2 minutes. Serve the steaks with the pan sauce.Enjoy!
Nutrition FactsPer serving359 calories12 g fat (4 g sat, 6 g mono)69 mg cholesterol23 g carbohydrate28 g protein1 g fiber232 mg sodium680 mg potassium
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