Basil Wine Sauce Over Grilled Salmon

It’s been a very interesting week getting the new business off the ground.  Aside from opening up the Etsy shop I also did a local art show called Art in the Park.  It was a great experience as I was able to get advice from fellow artists and everyone was so positive.  In addition to getting a few sales I also got great positive feedback which lets me know I’m not tilting at windmills.

I also upgraded this site to the business level and spent quality time with the “happiness engineers” to get a shop set up on my blog.  It took several hours as I seem to have a knack to ask for stuff that require special coding.  I still have a few more things to do but it’s all a go now!

Earlier this summer, when we were in Swanage, we took my in-laws out to dinner to thank them for putting us up and putting up with us.  We tried an Italian restaurant in town which wasn’t too bad.  The highlight of the meal was for my daughter and I as we ordered poached salmon with an amazing basil sauce.  She and I raved about it.  Once all the summer adventures were over I knew I needed to make this again as a treat.

I will admit, using fresh basil in it’s prime is best.  Our basil in the garden is a bit past it’s prime but the flavour was still there.

Making the Basil Wine Sauce

Prep the salmon first.  Season with sea salt and pepper.  Slice a lemon to grill the salmon on.

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Grilling over lemons gives it a great flavour.

Pick a bunch, about three handfuls.  Wash and blend with a third a cup of dry white wine.

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In a saucepan melt 3-4 tablespoons of butter.  Add 2 cloves of garlic, finely chopped, along with the basil and wine.  Sauté on low to medium heat.  The goal is to have a hint of the white wine come through with the basil being the highlight.  If need be, add more butter to get the right balance.  Sometimes the wine can be a bit harsh.

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While this is cooking, grill up the salmon.  I also grilled chicken for my husband and son. Do up a fresh salad and top with the salmon and the basil wine sauce.

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I was hoping this meal was the swan song of the summer but the summer just won’t quit!  My daughter enjoyed this and was happy I can recreate the dish for us.  I think the best trips down memory lane are food related.

 

Grilled Salmon with Basil Wine Sauce

A delicious sauce of basil and wine drizzled over grilled salmon.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Our Growing Paynes

Ingredients

Salmon

  • 1/2 lb wild sockeye salmon
  • 1 lemon
  • pinch sea salt
  • pinch freshly ground pepper

Sauce

  • 1 1/2 cup fresh basil
  • 1/3 cup dry white wine
  • 3-4 tbsp butter
  • 2 cloves garlic, finely chopped

Instructions

  1. Season the salmon with the sea salt and pepper.  Slice the lemon about 1/4"/.6cm thick.  Heat up the grill and grill the salmon on the lemon slices.

  2. Blend the basil and wine together.  Melt the butter in a skillet.  Add the basil and garlic and sautè.  Add more butter if needed to keep a balance of flavour with the wine.  

  3. Make a salad, top with the salmon and basil wine sauce.  

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Korean BBQ Steak Salad

I am on a serious Asian flavour kick lately.  With the sticky hot weather it is great to be able to lean on all the flavours but not be heavy.  It also helps me from getting thoroughly sick of salads!  But even with air conditioning, the suffocating heat and humidity the idea of pasta and such doesn’t appeal.

I had made this dish a few weeks ago when we had friends over for dinner and I knew our kids would love it so now that camp is over it was time to make it again.  Their summer adventures are over and school starts next week so we’re getting back into routine again.  Our daughter is applying to universities and our son has four more years left before he flies the coop.  It goes by so fast.

I have a Williams – Sonoma cookery book simply called Asian.  A lot of thought went into that, obviously.  I adapted it based on the ingredients I had on hand.

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I made the dipping sauce/dressing and the marinade at the same time.  I did this several hours prior to grilling.  We’re still working on our bedroom so I knew I also wanted a quick dinner where I do most of the work before we exhausted ourselves painting and installing flooring.

Now I’ve tried the technique that the book mentions twice but without success but I’ll go over it and then just say not to stress or worry about it because you will still get the flavours needed.  They say to make a paste of sugar and garlic with the back of your knife.  I’ve seen it be successful on shows but for the life of me I couldn’t get it to do as it was supposed to.

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Chop up 4-5 cloves of garlic and add a tablespoon of brown sugar.  Attempt to make it into a paste.  Swear a bit then say to the hell with it and add 2/3 of it to one bowl and the rest to a smaller bowl.

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Add 6 tablespoons of soy sauce in the larger bowl and 3 tablespoons of soy sauce in the smaller bowl.  A tablespoon of sesame oil in the large and a couple of teaspoons of the oil in the smaller.  A tablespoon of rice vinegar in each bowl.  A small handful of sliced scallions in each along with a tablespoon of water.   In the larger bowl grate an inch/2.5cm cube of fresh ginger.  Add a dollop or two of the Gochujang paste to the dipping sauce.

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Mix both well.  Set aside the dipping sauce for later.  I had a pound of steak tips so I cubed them to be about 2in/5cm in size.  Toss the meat in the marinade, make sure the meat is well coated and covered.

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Cover and chill until it’s time to grill.

Fire up the grill and put the meat onto skewers.

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Grill it until the desired doneness.  We prefer medium rare for our beef.

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Once it’s done, add it to the salad and use the dipping sauce as a dressing.

Korean BBQ 9 2018It is also great as part of an Asian tapas night or over rice.  But for now we’re keeping it light until the cooler weather finally arrives.  Hopefully that comes soon!

 

Pineapple Asian Chicken

I have a little vent before I get to my recipe.  Thursdays are my grocery shop day and I headed to our co-op.  They leave water out for the dogs which is great on hot days like this but the whole front is covered by concrete which gets quite hot.  When I pulled in I could hear a dog whinging.  There was a small dog tied up outside on the hot concrete.  It kept lifting its paws.  I took out one of my cloth bags and laid it down and the pup immediately sat down on it.  I sat on the bench to wait for the owner so the dog could keep it’s paws off the concrete.

I only waited a couple of minutes before the owner came out.  She was not happy with me at all!  I said the dog’s paws were too hot because of the concrete and she very dismissively said the dog was fine.  I didn’t leave right away and said if a dog keeps trying to lift all their paws, they aren’t all right.  She was a bit shirty with me but I didn’t care and then she noticed the cloth bag and asked if it was mine and tossed it to me.  Honestly, while I would never tie my dog outside somewhere, if I did and someone said the pup was distressed I wouldn’t be bitchy about it!  I really don’t understand people.

I hope I got my point across!

Last week while we were running errands I got peckish and grabbed some turkey jerky.  A very strange texture but the flavour was really good so I made note of the ingredients as I thought it would make a great marinade for some chicken wings I needed to use up.

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Now I don’t get anything for “promoting” the ingredients in the picture, they just happen to be what we like to buy and use.  In a bowl or container add 2 tablespoons of peanut oil, 2 tablespoons of soy sauce, 2 tablespoons of pineapple juice, a splash of lime juice and 1 1/2 tablespoons of tomato paste.  Finely chop 2-4 cloves of garlic, depending on their size, and grate 1in/2.5cm cube of fresh ginger.

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Whisk until the ingredients are well blended.  Taste and adjust the flavours as you like.  Toss the chicken wings to coat well.

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Marinate for at least an hour, I marinated for most of the day.  When it was time for dinner I fired up the grill and prepped the ingredients.  Out I go to grill the wings and find we ran out of gas.  Thank goodness for the stove top griddle so I got that heated up and began to grill the wings.

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I also grilled some mushrooms and jalapeño as sides to the salad.  It’s much easier on the grill as the wings are surrounded by the heat.  When it is stovetop you have to keep turning and making sure nothing catches while you are trying to get it cooked through.

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Serve on top of a salad and enjoy.  A very easy meal to throw together if you have a crazy busy day.  🙂

Spicy Pork in Lettuce

When the kids are away the parents will play.  While the kids were off having the time of their life at camp we thought it would be fun to have friends over for dinner.  I was still going through the withdrawal from the fibro meds so food had to be simple.  I was a hot mess and a few days before I couldn’t really get out of bed so my husband was questioning my sanity.  I won’t go into detail on how often he does that.  😉

I was in the mood to do Asian tapas.  I did up chicken satay, Korean BBQ steak, some spring rolls and spicy pork in lettuce.  If you can find the type of lettuce that gives you small cups go for that.  I couldn’t so had to use Romaine lettuce.

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I chopped up a healthy handful of scallions and 2 garlic cloves.  Peel an inch/2.5cm cube of ginger and set aside.  In a skillet add 2 tablespoons of peanut oil and heat up.  Once the oil is hot add a pound of ground pork.  As it starts browning add the scallion, garlic and grate the ginger into the skillet

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Add a few tablespoons of Gochujang, which is a fermented hot chili paste, 2 tablespoons of soy sauce, and a few splashes of lime juice.  Simmer to allow the flavours to develop.

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Adjust the spicy heat as needed.  If you want more, add more Gochujang or red pepper flakes.  Season with fresh ground black pepper.  You shouldn’t need salt given the other ingredients.

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As I was finishing this dish our friends showed up so it was a quick photo so not to be rude.  Plus I had to make the Mai Tais.  First time making them and we’re totally hooked. Such a good drink to go with Asian tapas.  🙂

Creamy Lemon Bacon Chicken Pasta

It was a rite of passage this past weekend for our daughter with the high school prom.  She’s been to friends proms in the past but this was the first for her high school.  I have to say, proms have come a long way since I last had to worry about prom.  It’s much more inclusive and more often than not, groups of students go as friends rather than missing out because a date couldn’t be found.  Way better!

My daughter had a few friends over to get ready before her date showed up.  I did my first ever updo.  It came out ok, phew!  It was lovely to see that all the girls dressed in elegant dresses, no hoochie mamas.  Some of the dresses I’ve seen in the past few years leave little to the imagination.  Thankfully that trend wasn’t to prevalent this time round.

Unfortunately the weather was very rainy so we just did photos round the house.  The weather did bring in some cooler weather which called for comfort food!  I saw a recipe calling for bacon and mushroom in a cream sauce.  That sparked an idea.  Lemon and grilled chicken would be a great addition.

I kept the marinade for the chicken very simple.  With a ratio of about 2:1 olive oil to lemon juice, whisk those together with sea salt and fresh ground pepper to taste.  Add the chicken and marinate for a couple of hours.

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When it’s time to cook up the dinner, grill the chicken and cook up the pasta.  Cut into small squares, 3-4 rashers of streaky bacon.  Start cooking the bacon in a large skillet.  Slice a few mushrooms and finely chop 3-5 cloves of garlic.  Sauté the ingredients with the bacon.  Add a handful of fresh thyme.

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When the bacon is nearly cooked add 1/2 cup/4oz of chicken stock and a couple of tablespoons of lemon juice.  You want this to be really lemony at this point so the brightness isn’t lost in the cream and pasta.  Bring this to a simmer then add a 1/3 cup/3oz of heavy cream.  Cook on low until the chicken and pasta are done cooking.

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Slice the chicken and add that and the pasta to the skillet and stir well.  Right before serving add a bunch of arugula or spinach and let wilt.

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Serve and grate fresh parmesan cheese over the dish.

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Comfort food with the lightness of lemon, great for a cool spring night.

Pork Loin with Mustard Garlic White Wine Sauce

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country.  We had a snow day on Tuesday but only a delay yesterday.  Both kids at each of their schools joined in and I couldn’t be prouder.  It’s so important for people, kids in particular, to find a way to get their point across in a mindful way.  May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky.  Another one coming next week!  So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband.  I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

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A couple of hours before dinner I did up the marinade for the pork loin.  In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine.  Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme.  Season with sea salt and pepper.

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Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well.  Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting.  I really like them cut into disks.  I find I get a lovely golden roast on the veg.  Brush them with olive oil and season, again!, with sea salt and pepper.

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Preheat the oven to 375F/190C.  Take the pork out of the fridge and put on a sheet to roast.  Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

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Pop it into the oven along with the potatoes and parsnips.  In a skillet add the remaining marinade and mustard mix.

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Bring to a low simmer and add a cup/8oz of chicken stock.  Simmer slowly while the the pork cooks.  As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce.  You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter.  Our son and I don’t like them so I did up some green beans for us.

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When the pork is done let it rest for several minutes then slice and layer over the potatoes.  Spoon the sauce over the pork and serve with veg and parsnips.

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This had so many delicious flavours that worked together.  We all really enjoyed this meal.

 

Garlic and Herb Sauce with Pork and Pasta

It’s common for people to lament the fact the younger generation will never make something of themselves.  Every generation does it.  They don’t work hard, they feel entitled etc.  But then something happens and you can’t deny they are a force to be reckoned with.

When I was in high school the district was doing the usual layoffs but just using the seniority system rather than getting rid of teachers that weren’t good.  The students including me were not pleased.  There was a public meeting where students gave impassioned arguments saying we wanted teachers that would give us a good education. One of the maths teachers had to be constantly corrected by the students and she would get all flustered and it would get worse.  She had seniority so she would stay.  Hence the displeasure of those of us who were heading to university.  We didn’t get very far but we showed the higher ups that we should have a say in decisions that would affect our future.

We’re seeing the power of students now for a much more serious reason.  This country is plagued with school shootings but nothing has been done about it.  Well the ground swell that is happening now is completely down to the students.  Rightfully so they say enough is enough.  They are using their voices for change.  On the 14th of March there will be walk outs across the country and I’m proud to say my kids are going to be part of it.  I really hope change will happen.  It shouldn’t be a dangerous thing to send your kids to school.

Here is to positive changes with the students leading the way!

And now onto the cooking portion of this programme.

I came across a recipe for pork chops with a creamy garlic herb sauce by What’s In The Pan that looked good.  I hope you enjoy my version.  🙂

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We had 4 boneless pork ribs to use so I didn’t bother buying extra pork chops.  I prepped the pork first so it could be finished off in the oven.  Mix a 1/4 cup of flour, a teaspoon of dried oregano, 1/2 a teaspoon of sea salt and 1/2 a teaspoon of ground pepper on a dish.

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Season the pork with sea salt and pepper then dredge them in the flour mixture.  Heat a couple of tablespoons of olive oil in a large skillet.  Brown all sides of the pork until they are nice and golden brown.  Finish them in the oven at 350F/175C.  I’ve no picture of this step as the one I took came out really blurry.  No idea why I only took one!  While the pork is cooking prep the rest of the ingredients.

Slice 4-5 mushrooms and chop 5-7 cloves of garlic.  Add two tablespoons of butter to the skillet and add the mushrooms and garlic.  As the mushrooms begin to cook add another tablespoon or so of butter.  Also add small handfuls of fresh thyme and rosemary.

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Pork with garlic herb sauce 4 2018Take about a tablespoon or so of the flour mixture and add it to the skillet.  To this add a heaping spoonful of brown mustard.  Stir well and cook for a couple of minutes to cook the flour.  To create the sauce add 1/2 cup/4oz of dry white wine, 1/2 cup/4oz of chicken sauce and 1/4 cup/2oz of lemon juice.  Bring to a simmer to reduce down by a third.

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Once the pork is nearly cooked along with pasta add 1/2 cup/4oz of heavy cream.  Heat through and toss in the pasta.

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Serve with a bit of parsley.  I have to say one of my weaknesses is a cream sauce with lots of garlic.  I could eat that all day!

 

Spicy Filet with an Apricot Orange Glaze

Is it just me or does the coverage of the Olympics stateside seem to be more adverts than sport? I love the Olympics and love to see the human interest stories, people succeeding and when they fall my heart goes out to them. It used to be a lot of all this. Now it is more important for us to see giant Big Macs and sugary drinks. The last things that should be associated with athletics.

Aside from the weird spectacle of the North Korean cheerleaders who outnumber their athletes by a couple hundred it’s been fun to see how everyone is doing. We do wonder of the sanity of the skeleton racers. Who thought, hey let’s go head first down an ice run?

But it has amused me while I’ve been sick this past week. I’m finally catching up with everything. One of the downfalls of getting my life organised and scheduled is it looks bad when it goes south. Such is life! I was glad to be back on my feet in time for Valentines Day. I wanted to make a nice meal for my husband.

I found this recipe on Carlsbad Cravings for a Cajun Steak with an Apricot Orange Glaze. I adjusted it for smaller portions and what I had on hand.

It’s an easy recipe with a few steps. In a small bowl mix together a 1/2 tablespoon each of paprika, brown sugar, onion powder, and chili powder. Add a teaspoon each of dried oregano, cayenne pepper, sea salt then add 1/2 a teaspoon of dried basil and pepper.

Take 2 teaspoons of this mix and put aside in a small saucepan. Use the rest to make the marinade. To the spice mix a 1/4 cup/2 oz of soy sauce and olive oil. Then add a tablespoon each of Worcestershire sauce, orange juice and brown sugar. Coarsely chop 2 cloves of garlic. Mix well and add two filet mignon to the marinade. Set aside for about an hour.

In the small saucepan add about a 1/2 cup of apricot preserves, a 1/3 cup of orange juice, a tablespoon of soy sauce, and a dollop each of brown mustard and brown sugar.

Mix well and bring to a simmer. While the rest of the meal is cooking reduce this by half. Melt a few dabs of butter and brown both sides of the filet. Finish off in the oven at 350F/175C until desired doneness.

I roasted potatoes and sautéed green beans to accompany the steak. Drizzle the sauce over the dish right before serving,

A nice easy delicious meal to enjoy for a romantic dinner.

I did have more than two green beans, contrary to what my husband says I do eat veg! 😄

Bacon and Chicken White Bean Soup and We Have a Houdini

Our puppy boys aren’t actually puppies, they are 11 and 8. We call them puppies as they like to act like that and occasionally they teach themselves new tricks. Guinness, our 11 year old, decided to channel Houdini this morning. Because we’re still having work done on the house we put the dogs safely in a room. It usually works. Only this morning Guinness figured out how to open our sliding doors. It got a little hairy as we corralled him. It was bit bit like a comedy of people going in and out of rooms but no one could see anyone else.

Murphy has been taking this in stride but Guinness has taken to muttering at the intrusions. Definitely put out! Fortunately it will be over soon and he’ll soon get his room back. Silly sausage.

With the cacophony going on, comfort food hits the spot. Bacon chicken white bean soup fits the bill. I added bacon and chicken to this soup because they needed to be used up. Necessity being the mother of invention and all that.

In a saucepan add a half chicken breast that has been cubed and 3-4 rashers of streaky bacon that has been chopped. Sauté on medium heat.

Slice 2-3 mushrooms and chop 4-6 cloves of garlic. Once the bacon has rendered a bit add the veg to the saucepan.

Add 3 cups/24 ounces of chicken stock and bring to a simmer. Next add 2 cans of 15 ounce cans of white beans after rinsing them. Continue to simmer until the beans are cooked through. Season with se salt and pepper. A healthy splash of white wine, ahandful of fresh parsley and 4 ounces of freshly grated Parmesan finishes off the soup.

Fresh baked crusty bread with butter is a perfect companion to this soup.

I really enjoyed this hearty soup. A nice break from all the upheaval.

French Onion Quiche and the Walls Come Tumbling Down Again…

They say wisdom comes with age. When it comes to house projects, my husband and I finally got wisdom! We’re redoing our bathroom and bedroom and instead of slogging our way through the demo we saved up and got our contractor to do it. What a difference. I can breath, we’re not exhausted and not filthy.

Our puppies, on the other hand, are less than impressed with the cacophony going on. I wish I could make them understand what’s going on but I can’t. So all I can do is give them loads of cuddles. Fingers crossed this project goes quickly.

Because we were facing a potential few hours of laying insulation (way too much fun, I know!) I made dinner during the day so we wouldn’t starve afterwards. Turns out, it was a quick job, thank goodness. As we also got several inches of snow to clear it was nice to have dinner ready.

I was inspired by a pin I saw for a French onion tart with bacon and I thought it would be fun to use my French Onion Soup in a quiche. This is easy to put together but just don’t rush it.

To begin cut up about seven rashers of streaky bacon and slowly render them on medium heat. Cook until about 2/3s done.

While the bacon is cooking slice a half an onion thinly. Finely chop two cloves of garlic and coarsely chop a couple of mushrooms.

Remove the bacon and set aside. Pour out the bacon fat until you only have about two tablespoons of fat left in the pan. Add the onions and cook slowly. Once they begin to soften add the garlic and mushrooms. Sauté for a few minutes. Add a cup of veg bouillon, a tablespoon of Worcestershire sauce and two tablespoons of brandy. Stir in a healthy dollop of stone ground mustard.

Bring this to a medium simmer to reduce the broth. Meanwhile prepare the pastry using half the recipe I used in the pie. Grate half a cup of Jarlsberg and half a cup of smoked Gouda. In a bowl beat three eggs together then had a half cup of cream and 3/4 cup of milk.

Once the broth is nearly reduced add back in the bacon. Continue until the broth is nearly gone. Spread it into the bottom of the pastry.

Sprinkle the cheese over the mixture then pour the egg and milk into the dish.

Bake for 15 minutes at 425F/220C then bake for about 30 minutes at 300F/150C. Remove once the quiche is set and golden.

Either serve it right away or save and heat up later.

Quick question, I’ve suddenly gotten a lot of followers from outlook mail accounts. While I’m grateful for followers I’m concerned there maybe something else going on.