Slow Roasted Salmon with Herb Salsa

This dish comes together very easily and tastes so fresh and delicious.  The salmon is slow roasted so gently that it is difficult to over cook.

 

Slow Roasted Salmon with Herb Salsa 

 

Ingredients 

 Salmon

1 generous handful of parsley

A couple sprigs of dill

1 2 pound salmon filet, skin removed

Salt

1 tbsp extra virgin olive oil

 

Herb Salsa

 3 tbsp finely diced shallot (about 1 medium shallot)

3 tbsp red wine vinegar

1/4 cup very finely chopped parsley leaves 

1/4 cup extra virgin olive oil

1 tsp freshly grated lemon zest 

Salt 

 

Directions

Preheat oven to 225 F. Make a bed of herbs with the parsley and dill, laying them out on the center of a baking sheet covered with parchment paper.

Season both sides of the fish with salt and tuck into the bed of herbs. Drizzle a tbsp of olive oil onto the fish and rub it evenly with your hands. Slide the pan into the oven and roast for 40-50 mins, until the fish begins to flake in the thickest part of the filet with you poke it with a knife or your finger.

While the salmon is cooking, prepare the herb salsa. In a small bowl combine the shallot and vinegar and let sit for 15 mins to macerate.

In a separate small bowl, combine parsley, olive oil, lemon zest, and a generous pinch of salt.

Just before serving, use a slotted spoon to add the shallot (holding back the vinegar) to the parsley oil. Stir, taste, and add vinegar to taste. 

Transfer the salmon to a platter and serve with generous dollops of herb salsa on top.

Leftover salsa can be refrigerated for up to 3 days.

 

 

 

Creamy Parmesan White Beans

 I'm always looking for more ways to add beans to my diet, and cannellini beans make an excellent meal.  When I first made this dish it spent a long time simmering and the flavor was phenomenal. 

Creamy Parmesan White Beans

Ingredients

2 tbsp oil

1 shallot, sliced

1/4 onion, sliced

8 cloves garlic, smashed and thinly sliced, minced, or grated

4 15 oz cans cannellini beans

1 tsp dried Italian seasoning

1 tsp kosher salt

1/2 tsp crushed red pepper

1/2 cup chicken broth (or more to desired sauciness)

3 cups torn kale

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Directions

Put the oil, shallots, onion, and garlic in a skillet over medium heat. Cook until softened.

Add the beans, seasoning, salt, and red pepper to the pan and give the mixture a stir.

Pour in the broth, bring to a simmer, and cook on low about 10 minutes, stirring occasionally.  Add more broth if not saucy enough.

Add the kale to the skillet. Stir them in, continuing to cook until the kale turns bright green and begins to wilt.

Add the cream and heat until warm.  Stir in the Parmesan cheese.  Serve with French bread.

Original link:

https://familystylefood.com/creamy-skillet-white-beans-with-parmesan/

Quick Curtido (Salvadoran Cabbage Slaw)

Curtido is the cabbage slaw usually served with pupusas.  It's a tangy little salad and makes a great addition to the table.  Usually curtido is fermented without vinegar (using only salt), but it can take days or weeks to mature.  This version is ready in just a few hours, although will continue to improve as it sits.

Quick Curtido (Salvadoran Cabbage Slaw)

Ingredients

1/4 wedge small green cabbage, finely shredded

1 medium carrot, grated

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

3/4 tsp dried Mexican oregano

1/2 tsp kosher salt

1/4 cup apple cider vinegar

1 tbsp water

Directions

Heat 2 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour in the vinegar and 1 tbsp water over the vegetables, tossing well to coat everything.

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Curtido will keep for up to 2 weeks in the refrigerator.



Original link:

https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/#wprm-recipe-container-24904

Oven Baked Ribs

The dry rub recipe below will be enough for one full racks of ribs, but you can make more and store it ahead of time.

Baby back ribs are all about slow and low.  The juice from the cooked ribs is excellent over greens, such as kale or spinach.  I usually put kale in a skillet, and pour the warm juice over the kale, cooking until just wilted.

Oven Baked Ribs

Ingredients

2-3 lbs pork ribs (baby back, St. Louis style, spare ribs, country style, etc.)

1/3 cup dark brown sugar

1 tbsp kosher salt

1 tbsp onion powder

1 tbsp smoked paprika

1 tbsp mesquite seasoning

1/2 tbsp dry mustard

1/2 tbsp garlic powder

1/2 tbsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp allspice

BBQ sauce of your choice (I even like Sweet Baby Rays mixed with a little apple cider vinegar)

Directions

Mix the spices for the dry rub.  If the ribs still have a thin membrane on the back, remove it. Wipe the ribs dry with a paper towel.  Rub with dry rub. (If the dry rub won't stick, add a little oil to the rub first). Put on a wire rack in the fridge for 24 hours.

Preheat oven to 275 F.  If needed to fit on your pan properly, you can cut the ribs into two halves. Wrap the ribs tightly in aluminum foil, making sure they are well sealed.

Bake the ribs for 2 1/2 to 3 1/2 hours until meat falls easily off the bone. The ribs are ready when the meat is cooked through and very tender. If the meat still looks tough they are underbaked, so continue cooking.

Uncover ribs and discard foil.  Keep the juices for other purposes or discard.  Brush the ribs with BBQ sauce generously.  Broil the ribs on high for about 3-4 mins until the sauce is caramelized (keeping a close eye so that the ribs don't burn.  Enjoy!

Original link:

https://www.simplyrecipes.com/recipes/the_best_dry_rub_for_ribs/

Pancakes

 These are the fluffiest pancakes around!  

Pancakes

Ingredients

2 cups flour

3 tbsp sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 cup oil

2 eggs

1/2 tsp vanilla

1 1/2 cup milk

Directions

Mix dry ingredients (flour, sugar, baking powder, baking soda, salt) and whisk together.

In a separate bowl, add oil and eggs and whisk together in a back and forth motion until emulsified. Add vanilla extract.  Slowly pour in the milk while whisking.

Add wet ingredients to dry ingredients.  Stir gently until just combined. Batter will still be lumpy.  Let batter sit for 10 mins.

Add some oil to a nonstick skillet on medium heat.  Add 1/4 cup batter per pancake (about 4 inch pancake) to the skillet and cook for 2-3 minutes until the edges are set and the bubbles on the surface are just beginning to break. Flip and cook for another 1-2 mins until the second side is golden brown.

Original link: 

https://www.americastestkitchen.com/articles/1312-kitchen-smarts-how-to-make-the-best-pancakes-from-scratch 

https://www.youtube.com/watch?v=RxMGZCVNsBE

Buttermilk Pork Chops

After this recipe I've fallen in love with buttermilk brines.  The pork chops come out so juicy, with almost a slight cheesy flavor. 

The original link includes multiple methods for preparing the pork chops, but I've included my favorite below, pan frying.

Buttermilk Pork Chops

Ingredients

1.5 cups buttermilk
2 tablespoons packed brown sugar
4 tablespoons olive oil divided
4 cloves garlic smashed
2 bay leaves
2 teaspoons hot sauce or 1 tsp red pepper flakes + 1 tsp vinegar
4 bone-in center cut pork chops
2 tablespoons Kosher salt
ground pepper or black peppercorns

Directions

Make the buttermilk brine:

Whisk to combine buttermilk, brown sugar, salt, 2 tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow mixing bowl or Ziploc bag.

Add the pork chops to the brine, ensuring they are completely submerged. Seal the bag, or if using a bowl, cover the top with plastic wrap.

Refrigerate pork chops in buttermilk brine for at least 8 hours, and up to 24 hours.

After marinating, remove meat from the brine. Discard the brine, then rinse the pork chops well under running tap water. Use paper towels to pat the chops dry.

Rub or brush two tablespoons of olive oil over both sides of the chops, then season with salt and pepper to taste or all-purpose seasoning.

Let the meat sit at room temperature for 15 – 30 minutes.

Pan Frying

Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. 

Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.

Cook for 4-5 minutes per side (depending on thickness). Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º




Original link:

https://thefeatherednester.com/buttermilk-brined-pork-chops/

Slow Cooked Garlic Butter Chicken

This originally began as an NYT slow cooker recipe.  I made some modifications below, including using a Dutch oven instead of a slow cooker, and adding some additional ingredients (like extra beans, and some broth).  It's such a simple meal to make that is filling, nutritious, and delicious.

Slow Cooked Garlic Butter Chicken

Ingredients

2 tbsp oil

1 1/2 to 2 lbs boneless, skinless chicken thighs

4 cans (15 oz) cannellini beans, rinsed

4 tbsp unsalted butter, cubed

12 garlic cloves, smashed and chopped

1/3 cup chopped parsley (and more to serve)

1 shallot, minced

1 lemon, zested and juiced

3 cups chicken broth

Salt and pepper

1/2 cup sour cream

Croutons - Sliced, toasted baguette, buttered with garlic salt

Directions

Preheat oven to 250 degrees.

Heat oil in a Dutch oven over medium-high heat.  Sear chicken thighs until browned, about 2-3 mins per side.  Remove Dutch oven from heat.

Add remaining ingredients, except sour cream and croutons, to Dutch oven.  Seal tightly with foil and lid.  Bake at 250 degrees for 3 hours.

Remove from oven. Break the chicken into large pieces with two forks (this should happen easily). Stir in the sour cream.  Serve with croutons and extra parsley for garnish.