Monthly Archives: March 2011

Glazed Roasted Salmon

Chili-Glazed Salmon
The above photo is a rendition of Cook This Not That's Chili-Glazed Salmon.  I only had Asian Chili Garlic sauce which is much hotter than sweet chili sauce.  So I left out the very hot sriracha sauce.  Unless you like extremely spicy foods, the amount of chili sauce on the fish pictured is way too much unless you serve it with rice and mix it together, which is what I did.  Next time, if I used Chili Garlic sauce again, I'd just use about 1/3 less than what is called for in the recipe.  However if you use the proper ingredients, I'm sure it would be wonderful.

Chili-Glazed Salmon is 330 calories and $3.83 per serving compared to Applebee's Orange Glazed Salmon at 790 calories and $13.49.

The following are 4 different glaze options to go with the roasted salmon recipe.

Chili Glaze
1/4 cup Asian-style sweet chili sauce
2 Tblsp low-sodium soy sauce
1 Tblsp grated fresh ginger
1 tsp sriracha or other spicy chili sauce
4 salmon fillets (4-6 oz ea)

Hoisin Glaze
2 Tbsp hoisin
2 Tbsp low-sodium soy sauce
2 Tbsp orange juice
4 salmon fillets (4-6 oz ea)

Honey Dijon Glaze
2 Tbsp Dijon mustard
2 Tbsp honey
1/2 Tbsp chili powder
4 salmon fillets (4-6 oz ea)

Chipotle Lime Glaze
2 Tbsp softened butter
1 Tbsp canned chipotle pepper
juice of 1 lime
shaved Parmesan
4 salmon fillets (4-6 oz ea)

Preheat oven to 425o.  Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.  Place the salmon fillets on a foil-lined baking sheet.  Use a brush or a spoon to lacquer the salmon with the glaze. 

Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.

White Bean Chicken Andouille Chili

Chicken White Bean Chili

Aw dwee yuh.  Way too French.  I prefer New Orleans' Americanized pronunciation:

Ann Dewey.  Andouille.  Ann Dewey.  Andouille.


White Bean Chicken Andouille Chili
Compliments of JennaDish

1 Tblsp olive oil
1-2 yellow onions, chopped
2-4 cloves garlic, minced
2 links chicken adouille sausage, cut into bite-sized pieces
1 can (7 oz) roasted green chiles or 1/3 cup Fontova Tomatillo Salsa
4 cups chicken stock, low sodium preferred
1 can (15 oz) cannellini beans
salt and pepper to taste
Shredded cheese, diced onion, sour cream, fresh cilantro for serving

Hea tthe oil in a Dutch oven or similar pan over medium heat.  Add onion, cook 3 minutes, add garlic cook another 2 minutes.  Add chicken sausage and cook until almost done, about 5 minutes.  Add the stock, beans and chiles or salsa.  Simmer uncovered on low heat 20-30 minutes.  Season with salt and pepper to taste.  Serve with your favorite combination of accompaniments such as sour cream and cheese.

Basic Creme Brulee





Basic Creme Brulee
Compliments of JennaDish

from Martha Stewart online

Serves 8 (can halve this recipe)

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt

3/4 cup sugar (or brown sugar)

Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).

Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.

Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.

Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).

Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Crockpot Pork Barbecue

Crockpot Pork Barbecue
I could eat this delicious barbecue ALL. DAY. LONG.  Or as I commonly say about really great tasting stuff:  "I could take a bath in it." 

I know.  That doesn't really make sense.  But neither does "Deader than a doornail."

Let's do this.

If you live in Cincinnati, head on down (or over) to Findlay Market to Kroeger & Sons Meats and get a pretty pink pork butt when it's on sale for $2.29/pound.  You'll need about 4 pounds. 

Raw Pork Butt
Salt and pepper your butt and place in a crockpot on a bed of a sliced yellow onion and 4 peeled whole garlic cloves.  Turn on high and cook for 4 hours. 

Cooked Pork Butt
Remove meat and discard onions and garlic.  Shred meat and return to crockpot.  Stir in a full bottle of your favorite barbecue sauce.  Our favorite is Montgomery Inn Barbecue Sauce.  Cook on low for 5-7 hours, stirring 1-2 times. 

That's it.  Oh.  You can freeze this in portions for later.  Let cool completely first, then refrigerate, then freeze. 

Crockpot Pork Barbecue
Compliments of JennaDish

4-5 pounds pork butt
4 whole cloves garlic, peeled
2 tsp salt
1-2 tsp pepper
1 medium to large yellow onion
1 bottle (about 28 oz) barbecue sauce

Cut onions in thick slices and lay on bottom of crockpot with whole peeled garlic cloves.  Turn crockpot on high, salt and pepper your butt, place in crockpot and cook for 4 hours.  Remove meat and discard onions and garlic.  Shred meat and return to crockpot.  Stir in full bottle of barbecue sauce.  Cook on low for 5-7 hours, stirring once or twice.  Serve on buns with coleslaw.

Chicken Curry Hot Pot

My first Japanest Hot Pot.  East meets West.  This should be interesting.

I chose a recipe that I thought the fam would tolerate – Chicken Curry.  I did well.

Chicken Curry Hot Pot
And here it goes…

Cook chicken and onion…

add curry …

add a brew of chicken broth, sake, soy sauce, and a smidge of sugar…

add potatoes, celery, carrots, negi (or Spring onions or leeks), cabbage, garlic and fresh ginger…

Cook until tender (and add some ramen in case you're concerned your teenager will snub her nose at all the veggies – at least I know she'll eat the noodles)…

Chicken Curry Hot Pot Japanese Bowl
dish it up in an authentic bowl from Japan brought to you as a gift by your teenage Japanese guest from last May (that's a very specific instruction, isn't it?)…

here it is without the broth to show off the chicken and such.

The verdict?  Everyone really liked it.  The picky sisters didn't pick anything out.  Will definitely make again. 

And the actual pot.  Love it.  Doesn't stick, keeps things hot, and cleans up very easily. 

Chicken Curry Hot Pot or Kare Nabe
Compliments of JennaDish

from Japanese Hot Pots by Tadashi Ono & Harris Salat

1 Tablespoon vegetable oil
4 cups chicken stock
1/2 cup sake
1/3 cup soy sauce
1 Tablespoon sugar
2 boneless, skinless chicken breasts ( 1 to 1.5 pounds), cut into 1/4" thick slices
1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2" thick slices
1/4 cup curry powder
1/4 small head green cabbage (about 1/2 pound), cut into bite-size pieces
2 stalks celery (about 1/2 pound), sliced on an angle into 3" long pieces, 1/4 " thick
1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3" long pieces, 1/4" thick
1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4" thick slices
2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 negi (Japanese onion) (or 2 spring onions)

Prepare the broth by combining the chicken stock, sake, soy sauce, and sugar in a bowl. Set aside.

Add the oil to a hot pot and place over medium heat.  When the oil is hot, add the chicken, stirring and cooking until the chicken turns golden, about 2 minutes.  Add the onion, stirring and cooking for 2 minutes.  Add the curry powder, stirring and cooking for 1 minute more to caramelize.  Add the reserved broth. 

Pile the remaining ingredients in the pot.  Cover and bring to a boil over high heat.  Decrease heat to medium and simmer for 10 minutes.  Simmer until the veggies are cooked to your liking.

Transfer the hot pot to the dining table.  Serve in bowls.  Suggested side dish: Individual bowls of steamed rice.


French Toast with Vanilla Bourbon and Caramelized Bananas

  French Toast Vanilla Bourbon Caramelized Bananas

Crispy french toast with bananas covered in a vanilla bourbon sauce with crushed walnuts. 

Now this would work well for one of those special "Breakfast in Bed" dishes.  Crush the walnuts or pecans the night before and any other steps that would help the prep go faster in the morning. 


French Toast with Vanilla Bourbon and Caramelized Bananas
Compliments of JennaDish

Adapted from from Cook This Not That

You can easily halve or double this. 


2 Tbsp unsalted butter
1/4 cup bourbon (or rum or brandy)
1/4 cup brown sugar
1/4 cup crushed walnuts (or pecans)
2 ripe but firm bananas, sliced into 1/2" coins
1 cup 2% milk (I used skim)
3 eggs (if you halve the recipe, use 2 eggs)
1 tsp ground cinnamon
1 Tblsp vanilla extract
8 slices sturdy whole-grain bread, day old is good

Heat the butter in a medium nonstick saucepan over medium heat.  Add 2 Tablespoons of the bourbon and all of the brown sugar and stir to dissolve.  Cook for 1-2 minutes until bubbly.  Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Remove from heat, stir in 1/4 cup milk and keep warm

Whish together the remaining 3/4 cup milk, eggs, cinnamon, vanilla and the remaining 2 Tablespoons bourbon  Heat a cast-iron or nonstick skillet over medium heat.  The the skillet is warm, spray with a light coating of nonstick cooking spray.  Working 2 pieces at a time, dip the bread into the bourbon-egg mixture.  Let soak 30 seconds (if your bread is sturdy) on each side.

Add the bread to the hot skillet.  Cook until golden brown and slightly crusty, about 3 minutes on each side.  Serve with warm banana topping.

Zucchini Carbonara

Zucchini Carbonara 2
I've never made carbonara.  Not sure why – it's pretty simple and very tasty.

A carbonara is a pasta sauce made with eggs, bacon or ham, and cheese.

Got this from one of my favorite cookbooks:  Cook This Not That

This one costs $1.72 per serving, 370 calories, 8 g fat, 960 mg sodium.

Personal Note: All family members loved this.  That doesn't happen often.  About as often as Leap Day.

Zucchini Ribbons
TIP:  Cut in thin horizontal ribbons with a cheese slicer.


Zucchini Carbonara
Compliments of JennaDish

10-12 oz. spaghetti
6 strips bacon, cut into 1/2" pieces
1 medium yellow onion, diced
1 large zucchini, sliced into thin ribbons
2 cloves garlic, sliced
salt and pepper to taste
2 eggs
Pecorino or Parmesan for grating
1 handful chopped fresh parsley

Start boiling pasta to al dente.  While pasta cooks heat a large saute pan over medium heat.  Add the bacon and cook until crispy about 5 minutes.  Transfer the bacon to a plate lined with paper towels.  Discard all but a thin film of the fat from the pan.  Add the onion, zucchini, and garlic and cook for 5-7 minutes, until soft and lightly browned.  Stir back in the bacon and season with a bit of salt and plenty of coarse black pepper.

Drain the pasta, reserving a cup of the pasta water.  Add the pasta directly to the saute pan and toss coat. Stir in enough of the pasta water so that a thin layer of moisture clings to the noodles.  Remove from the heat and crack the two eggs directly into the pasta, using tongs or two forks to toss for even distribution.  Divide the pasta among four warm bowls or plates and top with grated cheese and parsley.