Another Salmon Day at the Lake House!

I've always wanted a lake house. Even when you can't have what you want, you can make the most of what you have....

My last post was about salmon and today as well. This time, paired with a gorgeous slice of prime rib and blackened asparagus which I happened to love. For me, the key to this extraordinary meal is the combination of these three topped with clarified butter which simply means... melted butter served hot but not boiling hot.

Its a real treat, a made at home kind of surf and turf. The prime rib was left over from Sunday, the salmon fresh caught of course... told to me by the fish monger and the asparagus from the open air market but when my harvest comes in it will be from the garden in the backyard.

I always sear the salmon in olive oil and some herbs: rosemary, mint and oregano. Also, a little garlic powder and sea salt. The rib was simple heated in the skillet after the asparagus ~ Amazingly delicious! In fact, so good I almost ate every bit before capturing a photo to share with you.

Ah!!! Fresh Caught Salmon...

I love fresh caught Atlantic salmon. Therefore, if you are like me then you will definitely need to buy two good sized fillets. Unless you are feeding the family, then you may want to buy an entire side as in slab. To begin, let your fillets or slab rest in a drizzle of lemon juice while you prepare to roast  as many rustic cut potatoes as you need in the oven on 375. Use a cookie sheet drizzled with olive oil, garlic powder and rosemary. Top the potatoes with Himalayan pink salt (or any kosher salt or sea salt) and bake for 35 -45 min.

As the end of that time approaches, sear on high heat the fillets in olive oil and spices: garlic powder, red pepper flakes, Himalayan pink salt and black pepper. Once seared to just slightly blackened, you can turn down the heat and add 2 pats of butter and let simmer while you prepare the asparagus which should be washed and cut into spears. Gently push aside the salmon and add the spears to simmer at first and then upon removing the fillets, blackened the spears. The potatoes should be finishing up, ladle onto a serving plate, lay on the salmon fillets. Take a quick minute now to blacken the asparagus.

one heck of a dinner if I do say so myself...

Still a 'Sammy' Kind of Guy!

Tonight's dish, Italian sausage sandwich with left over spaghetti bolognese. Since, I am a 'sammy' kind of guy... which is south-side for sandwich. And, I can of course make a pretty good sandwich.

I prefer to buy Italian sausage in bulk which means not in the casing. It cooks faster and still remains juicy. Get some olive oil going in a skillet, pat out your sausage in an oblong shape and lay in the patties when the oil starts to sizzle. Sprinkle on some dried herb seasoning and let em cook. Once browned on both sides, cover and simmer for 10 min. on low heat.

Prepare bread or sandwich rolls by toasting in the oven or toaster oven. Have some mozzarella cheese ready to melt on the patties once they are cooked through. As the rolls come out of the toaster, press them down into the juices in the skillet where the patties still simmer. Then, turn off the heat, make a sandwich and get happy. Oh, and lastly, microwave the left over spaghetti.

~ Tutti a Tavola!

and don't forget the Giardiniera relish

A Meat and Potatoes Man I am!

But... if you aren't into meat then you will still enjoy the potato side dish. One of my favorites...

Just wash and peel (or not) as many potatoes and 'white' parsnips as you think you will need, julienne cut them and then toss into a glass baking dish, drizzle with olive oil and sprinkle dried herbs. I like to put a few chunks of bacon or ham in but you don't have to.  Preheat your oven to 425 and pop in the dish covered. After 20-25  min. reduce the heat to 375, uncover and bake until tender and crispy brown. Serve topped with a generous shake of fresh grated Parmesan cheese.

~ BTW, white parsnips have an awesome nutty flavor

The Monte Cristo ~ A Brainy Guy's Gourmet Sandwich!

I discovered that most bread has a short shelf life. And, I discovered that you can make a quick gourmet meal using up that one or two day old bread - The Monte Cristo Sandwich!

If you haven't heard of the Monte Cristo, then you are being introduced. The traditional Monte Cristo is a ham or turkey sandwich that is battered and fried. For a light crispy batter, add 12 ounces of beer, 1 cup club soda water and 1 tbs baking powder to 1 cup cornstarch and 2 cups flour.

Make your sandwich like you would normally (plenty of meat and cheese)... though, do not put fresh tomato or greens on at this point since you will be frying in hot oil.  In a large skillet, heat your cooking oil (1inch deep). Batter up your sandwiches, and fry, turning then over to get both sides.  Once brown on both sides, transfer the sandwiches to a warm oven and keep going til you have as many as you need.

These little lovelies are a brainy guy's gourmet. I suggest staking them on a plate and drizzling both savory and sweet oils/dressings (Smoky Hot Raspberry Chipotle) over the top and around the plate edges, toss on a sprig of fresh green. Or, put out a small dish of creamy garlic sauce for dipping.

Amazing as in Awesome ~ Exceptionnelle!

Pierogi and Smoked Sausages!

Guys let me tell you that if you ever have to cook for yourself, the simplest and most delicious hearty guy food is a plate of pierogi and smoked sausages. All you have to do is boil some water for the pierogi. The sausages, (bought fully cooked from your favorite Polish deli) just need to be warmed in the microwave. There is no need to fry them as you will lose flavor and juices from the meat.

10-12 Pierogi need about 8 min. in a rolling boil, water salted to taste.

Sour cream and bacon bits on the side are a must...

Enjoy! I sure did, and...a nice glass of
beet root juice to cleanse; my after dinner drink!

Brainy Guy Food for Wintery Weekend Get Togethers!

Cajun food is spicy and hot. You just can't go wrong with jambalaya because its just so creative; and boudin sausage which is just so yummy. The boudin, I buy in a ready to cook and eat state. The jambalaya I buy all ingredients separately if I don't have on hand. As I said, jambalaya is what you make it - creative.

Get the boudin sausage going in one skillet and in the other - the basic for any creative jambalaya. I like it juicy and so I advise you to cook your meats (using either pork butt, pork stew meat or even beef/lamb ground and used as meatballs, and even some roasted chicken and or turkey breasts) first and then add water and your seasonings which you can buy prepared or use your own combination... and that I do.

First, brown your meat in some olive oil and chopped garlic and onion. Then add 1/4 cup of whatever stock you have on hand. Now, since I like my jambalaya spicy, I put in lots of red pepper flakes, garlic powder, onion powder, black pepper, paprika and dried herb seasonings * rosemary, oregano and basil. Simmer all this on the stove til your meats are tender. When nearing the finish, put in as much fresh (out of shell and de-veined) shrimp as you like.

Rice is always cooked on the side til tender and never added to the jambalaya. Pour out onto larger serving platter and top with your jambalaya.  Toss on some fresh chopped green or dried parsley and Ahhh eee!  The hot sauce is of course the ultimate dressing... make sure its good and hot!

The boudin can be set out as a side dish... why not.