Oven "Fried" Salmon With Meyer Lemon Reduction, Buttermilk Creamed Potatoes, and Asparagus With Meyer Lemon and Texas Red Grapefruit Hollandaise

This was our dinner Friday night.  It's a bit more ambitious than my usual quick and easy cooking, but well worth the effort.

For the fish:
I intended to use trout for this dish, but evidently I had some miscommunication with the fishmonger and ended up with salmon.  Oh, well, it's all good!

Leave the skin on the fish.  Portion your fish into even serving-size pieces.  Rinse and pat dry.  Set up a breading station.  First bowl, flour with plenty of salt and freshly ground pepper.  Second bowl, one egg beaten with a splash of water.  Third bowl, panko crumbs mixed with freshly chopped dill and parsley (citrus zest would be good in this too).

Hold fish with skin side up, dip in flour, covering all sides except the skin.  Then dip in the egg mixture, covering all sides except the skin, and allow the excess to drip off.  Dip in the panko mixture, covering all sides except the skin, pressing lightly to coat the fish well.  Place the fish skin side down in a cast iron skillet coated with olive oil.  Give the panko-coated fish a light spritz of olive oil with a Misto sprayer or Pam olive oil spray.  Bake at 400 until fish is flaky.  Time will vary greatly depending on type and size of fish.

For the Meyer lemon reduction:
3 tablespoons unsalted butter
1/4 cup shallots, fine dice
1/4 cup fresh squeezed Meyer lemon juice
1 cup chardonnay
1 cube Knorr chicken bouillon

Melt butter in skillet over medium heat, add shallots and saute until soft.  Add lemon juice, chardonnay, and bouillon cube.  Increase temperature to medium-high.  Stir until bouillon dissolves.  Cook at a low boil, stirring frequently, until sauce is reduced to a thick consistency.

For the creamed potatoes:
Scrub Yukon Gold potatoes and cut into thick slices.  Put potatoes in large saucepan and cover with water by 1 or 2 inches.  Add a tablespoon of salt.  Bring to a boil, then reduce heat and cook at a low boil until potatoes are soft all the way through.  Drain, cool slighly, and remove skins.

Over low heat mash potatoes with potato masher and add butter, buttermilk, mayonnaise, and freshly ground black pepper to taste.  A little buttermilk ranch dressing mix or green goddess dressing mix is a perfect seasoning for these potatoes.  I love the ones from Penzey's.

Use an immersion stick blender to process the potatoes until smooth and creamy.  For a pretty presentation, spoon into a heavy duty plastic bag, snip off a corner, and pipe onto plate.  Garnish with chopped fresh parsley and dill.

For the asparagus:
Rinse asparagus, trim the ends.  In a skillet simmer 2 inches of water with a healthy sprinkle of salt and a big squeeze of lemon juice.  Add asparagus in a single layer and simmer until crisp-tender.  Remove asparagus and shock in cold water to maintain the bright green color.

For the Hollandaise:
1 tablespoon freshly squeezed Meyer lemon juice
4 egg yolks
1/2 cup unsalted butter, melted
pinch salt
pinch cayenne

Vigorously whisk lemon juice and egg yolks together in stainless steel bowl until thickened and doubled in volume.  Place bowl over saucepan of barely simmering water.  The water shouldn't touch the bottom of the bowl.  Don't let the eggs get too hot or they'll scramble.  Continue to whisk egg/lemon mixture rapidly while slowly drizzling in the melted butter.  Whisk until sauce is thickened and doubled in volume.  Remove from heat, whisk in salt and cayenne.

I whisked in a big squeeze of Texas ruby red grapefruit juice to the finished mixture.  Next time I plan to make the Hollandaise with all grapefruit juice instead of Meyer lemon juice.  There's a Gordon Ramsay recipe for Hollandaise made with grapefruit juice and olive oil that sounds interesting to try.

Easy Asian Noodle Side Dish

Very quick, easy, and flavorful.  I used rice stick noodles, but they're a bit sticky.  I'll try it with sturdier noodles next time.

In a nonstick skillet, heat 2-3 tablespoons olive oil over medium to medium-high heat.  Add a tiny splash of sesame oil, 2 or 3 anchovies that have been mashed with a fork, 2 or 3 cloves of garlic pressed through a garlic press, and a couple pinches of hot red pepper powder (I like the Korean version).  Saute until everything is cooked through and well combined.

Add cooked Asian noodles, whatever your preference, and toss well.  Garnish with a sprinkle of hot red pepper powder and chopped cilantro.

Like Christmas And My Birthday All Rolled Into One

I'm so excited, I can hardly wait.  At long last our kitchen is going to receive a much-needed improvement.  We're replacing this 26-year-old number:

With this:

Well, not exactly this, but a nicely discounted one like it from the "scratch and dent store," our local Sears outlet.  The flaws on the one we ordered should be hidden by our cabinets/counters.

Our old electric tract home/contractor grade range has been on her last "burners" for some time ... no really, only one burner on the stovetop still works right and in the oven only the broiler element still works correctly!  It takes some serious planning to roast or bake when the oven requires an hour to preheat. 

Of course I did valiantly do my part to preserve the life of the old range by using it only very infrequently until the last couple of years.  It was hard work driving through all those fast food joints and placing all those orders for delivery, but I took one for the team.  Papa John's and Chef Chu probably still miss me.

Seriously, though, my hubby is a terrific cook and now I've found out how much I enjoy it.  Our family is committed to eating healthy, frugal, homecooked meals.  It's going to be such a blessing to have the equipment to make it happen.  I'm eagerly anticipating the yummies we can create with a properly functioning appliance.  It's all gas, has two power burners, a regular burner, and a simmer burner, and also an oval center burner for use with a griddle or oversized stockpot, a warmer drawer, and convection oven whose self-clean feature hasn't been hopelessly destroyed by years of misuse.

Lots of tasty recipes coming soon :)

Gordon's Amazing Easy Chili Recipe

This is my honey's time-tested crowd-pleasing recipe with a few adaptations we've made over the last couple of years. And yes, it has beans ... and yes, we're Texans ... you wanna make something of it?

2 1/2 pounds 80/20 ground chuck
2 1/2 pounds beef stew meat or beef roast cut into small cubes
2 cups of diced onion and/or shallot (whatever you have handy)
1 head of garlic, minced
1 46-ounce can of V-8 juice
1/2 cup tomato sauce
1 6-ounce can tomato paste
1 packet of Goya sazon (whichever version you prefer)
1 beef bouillon cube (we like Knorr brand)
2 cans Bush's Texas chili starter*
2 dried chipotle chile peppers (more or less to taste)
Red wine such as Cabernet to deglaze pan

* Bush's chili starter has become almost impossible to find. You can substitute a can or two of chili beans, and add cumin and regular chili powder to taste.


In a Dutch oven brown the ground beef. Pour into a colander to drain off fat, but leave a little fat in the pan to brown the stew meat. Brown the stew meat on all sides in stages in a single layer in the Dutch oven. Pour into colander to drain excess fat, again reserving just a little fat in the Dutch oven to cook the onion/shallot/garlic.

Add the onion and/or shallot. Stir and cook until slightly softened. Add garlic and cook for 1 to 2 minutes. Add a nice splash of red wine to pan to deglaze. After deglazing pan, return all browned stew meat and ground beef to Dutch oven.

Add V-8, tomato sauce, tomato paste, sazon, and beef bouillon cube and stir well. Add 2 whole dry chipotle peppers (or to your taste) and stir gently to avoid breaking the peppers so you can remove them before serving.

Remember that as the peppers simmer and rehydrate, the smoky spicy flavor will become stronger. Also keep in mind that you can always add more chipotles to make it more spicy, but once you go overboard, too bad, so sad. I recommend tasting the chili every 15 minutes or so to see if the spice level is to your liking.

Simmer the chili gently for several hours and let the liquid reduce. Add Bush's chili starter or chili beans plus cumin and regular chili powder to taste and continue simmering until chili is as thick as you like. Fish out the chipotle peppers.

This is nice served with all the fixings, Fritos, grated cheddar cheese, chopped red onion, sour cream, chopped cilantro, maybe a side of cornbread.

Planning Our Spring 2010 Garden

We have just a tiny veggie garden space in a nice, sunny corner of the back yard. It's time to start planning what we'll grow this year. We've decided to plant only one tomato plant and only one or two chile pepper plants and plant lots of herbs.

The Love Of My Life has already said I'm not allowed to plant sunflowers in our little veggie garden space this year :) I know they're not really food plants for us, but they're like crack for the bees. And yes, they do reach 5, 6, 7 feet in height and start falling over and shading out everything else in the garden, but hey, they attract bees and birds, right? Okay, so I guess I'll plant some sunflowers in our front flowerbed instead.

If we plant tomatoes and/or chile peppers we'll have to devise some sort of protective cage around the plants to keep out the birds, squirrels, or whatever vermin stole all the fruits of our labor last year. It was like we were operating an all-you-can-eat buffet for all the wildlife in the area, and they were inviting all their friends! If I'm going to go to the expense and trouble to buy the plants, fertilize the plants, and water the plants, I want to harvest some of the peppers and tomatoes too!!! Seems pretty fair to me :)

We've had wonderful success with parsley, basil, cilantro, and oregano. We had such good results with parsley, basil, and cilantro growing from seed last year that I think we'll sow seed for those three this year and not bother with buying plants. I'd love to get some really strong rosemary plants going. I need to find some of the hardy ones that can make it through the couple of days or couple of weeks of cold we get here in the Dallas-Fort Worth Metroplex. Shouldn't be too tough.

We're in Zone 8, so if anyone has any recommendations of easy-to-grow veggies or herbs, let me know. I love this time of year. It's warm enough that I can feel the promise of spring coming soon ... but not so warm that I have to move my sorry, lazy self from the couch and actually go outside to tidy up the patio and the yard and prep the garden. Life is good ... sigh ...

The Victory Garden And Beyond ... Frugal Cooking As Patriotism ... Cool!!!

I saw this cool poster on the fabulous blog, http://gardengrocerygadgetgirl.blogspot.com/

Here's a link to a Web site that describes how our government has historically encouraged us to garden and be frugal in our cooking in order to help war efforts, http://www.fruitfromwashington.com/History/harvest.htm

Homemade Fried Rice

I find the fried rice from Chinese takeout/delivery restaurants inedible. Try this recipe for homemade fried rice which is very tasty, easy to prepare, and has lots of fresh, nutritious ingredients.

Homemade Fried Rice

3 tablespoons canola or peanut oil
10 medium to large shrimp, peeled, deveined, and cut into small pieces
4 ounces ham, cut into 1/4-inch pieces
1/2 cup frozen peas, thawed
1-3 tablespoons soy sauce
3 large eggs, beaten
4 green onions, thinly sliced
pinch of salt
a few grinds of black pepper
2 cups cold leftover cooked white rice
1 tablespoon rice wine or dry sherry

Heat 2 tablespoons of the oil in a frying pan over medium heat. Add the shrimp, ham, and peas and cook for 1 minute. Add 1 or 2 tablespoons of the soy sauce and transfer to a plate or bowl to keep warm.

Heat the remaining 1 tablespoon of oil in the frying pan. Add the eggs, green onions, salt and pepper. Scramble the eggs in the frying pan. Once the egg mixture starts to cook, add the rice, shrimp mixture, and sherry or rice wine. Adjust the seasoning with additional soy sauce and salt and pepper to taste.

Tip: Use cold leftover rice. Freshly cooked rice will just make a sticky mess.

Adapted from a recipe in "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds. I highly recommend this cookbook for all home cooks who wish to replicate ethnic restaurant food at home.