Nothing to cook in this recipe Use salt and dill to cure the fresh salman Make the Gravlax a few days in advance Start with 3 lbs of center cut fresh salman fillets cut each salman fillet in 2 pieces crosswise and place skin side down in a deep dish Wash and shake dry the dill and arrange it over the the fish Combine the 1/2 cup salt, 1/2 cup sugar, 2 Tbsp crushed white peppercorn and 2 Tbsp crushed whole fennel seeds in a small bowl and sprinkle it evenly over the dill Place the other piece of salman over the dill and spices – skin side up Cover the dish with plastic wrap or aluminium foil Place a smaller dish on top of the plastic wrap and weight it with heavy cans Refrigerate the salman for at least 2 to 3 days – turning it every 12 hours and basting When ready to serve, lay the salman fillts flat on a cutting board and scrape off most of the dill and spices Slice with a long thin knife Slice paper thin the way smoked salman is sliced Lay slices of thin dark pumpernickel bread on a cutting board Spread the sliced bread with a mustard sauce and place a slice of salman on top Cut each bread slice in half and decorate each portion with a sprig of dill Serve at room temperature I can’t wait to try this recipe – but before I do – the quantity of salt and sugar will be checked with another recipe for Gravlax
REMOVE STRIPS OF PEEL FOM A MEDIUM CUCUMBER – LEAVE SOME OF THE DARK GREEN TO ADD COLOR CUT THE CUCUMBER INTO BIT SIZE PIECES PEEL 1/2 OF LARGE CANTALOUPE AND DISCARD THE SEEDS AND RIND CUT THE CANTALOUPE INTO 1″ CUBES THINLY SLICE 1 BUNCH OF RADISHES IN A MEDIUM BOWL COMBINE THE CUCUMBER, CANTALOUPE, RADISHES AND 1/4 CUP RASPBERRY VINEGAR TOSS TO COAT SPRINKLE WITH PEPPER AND REFRIGERATE FOR 30 MINUTES OR UNTIL CHILLED PLACE 4 LARGE LETTUCE LEAVES ON FOUR PLATES SPOON THE SALAD OVER THE LETTUCE THE SALAD CAN BE TURNED INTO A RELISH BY FINELY CHOPPING ALL THE INGREDIENTS EXCEPT THE LETTUCE A TASTY LOW-FAT, LOW CHOLESTERAL RECIPE
In a powerful blender pour 1/2 cup of water add a 1 inch piece of fresh ginger, 1 peeled lemon with pith removed and 1 sprig of fresh mint add 5 large leaves of roughly chopped kale with 5 leaves of spinach place a handful of ice cubes on top of the leaves roughly chop 1 large apple and lie on top of the ice cubes use a blender to liquify the mixture pass the green mixture through a fine mesh strainer and immediately drink ….an incredibly healthy invigorating way to start your day it is as energizing as a cup of coffee without the letdown!
Broil a 1 lb piece of fish of your choice for 15 minutes at 350 F and remove from oven to cool if you have a home smoker the fish can be smoked using flavored wood also once the fish is cooled mash it with a fork making sure any bone or scale is picked out Combine 8 oz of Neufchatel cream cheese and the mashed fish in a medium size bowl add 4 Tbsp ketchup, 4 Tbsp prepared horseradish, juice of 1/2 lemon, salt and pepper to the cream cheese and fish combine and mix either by hand or with a food processor Form into an 8″ log and refrigerate until firmed up slightly about 1 hour serve with your favorite crackers if your watching calories a cream cheese and yogurt mix might work instead of just cream cheese feel free to repace the fish with 1 lb of fresh crabmeat for special guests
When ordering drinks outside of your home, I think the following questions should be asked before deciding on which drink to order: Is the drink carbonated or non-carbonated? Is the drink sweetened or unsweetened? How many calories are in the drink? What color is the drink and what was used to give it color?……Let me know if this is a good idea or a waste of time!
Prehat oven to 400 F Toss 1 lb of scrubbed fingerling potatoes in a large bowl with 2 Tbsp olive oil, 1 tsp salt and 1 tsp pepper Transfer to a sheet pan and roast until fork tender, about 12 to 15 minutes Remove pan from oven and allow the potatoes to cool on the pan for a while Mix 1/2 c of mayonnaise, 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 2 tsp sherry vinegar and 1 tsp sugar in a mixing bowl until sauce smooth Place cooled potatoes in a serving bowl and cover with the creamy Worcestershire sauce Toss potatoes and serve immediately
Bank all red hot coals to one side of habachi grill Whisk 1/4 cup of hoisin sauce 1 Tbsp mirin and 1/2 Tbsp soy sauce, 1/2 Tbsp rice vinegar and 1/2 Tbsp orange juice Cut 1 1/4 lb pork tenderloin into 1-inch cubes Slice 2 small bunches of scallions into 1 1/2 inch lengths Thread onto skewers alternating pork and scallions Brush with olive oil and season with salt and pepper Cook on grill until browned-about four minutes Flip and brush with hoisin mixture Grill for three more minutes and brush with more sauce Move skewers the hot spot on the grill and cook two more minutes flipping once and brushing with more sauce Remove from grill and serve
Place three cups of zucchini in a colander sprinkle with a small amount of salt and let stand for 30 minutes Press with paper towels to remove as much liquid as possible Once the zucchini is fairly dry you should have about 2 cups Place a day old baguette in a food processor and pulse until fine crumbs are formed Place zucchini and fresh breadcrumbs in a bowl and add 1 egg, 2 green onions thinly sliced, 1/4 cup diced red bell pepper, 1 1/2 tsp Old Bay seasoning, 1 tsp Dijion mustard, 1 Tbsn mayonnaise or plain yogurt, 1 tsp Worcestershire sauce, 1/8 tsp red pepper flakes and mix well together Form into eight patties the size of crab cakes and chill Heat 2 Tspn vegetable oil and 1 tsp butter in a skillet Add patties to skillet and cook on both sides until brown Drain on paper towels You can also bake the zucchini cakes by placing the 1 inch patties on a baking sheet Brush with oil and butter and bake at 450F until lightly browned For a quick topping sauce, mix some chopped fresh herbs and lemon juice into mayonnaise About 140 calories per serving with only 9 grams of fat