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.

Basil Sauce 2 2018

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.

Basil Sauce 1 2018

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.

Basil Sauce 3 2018

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.

Basil Sauce 4 2018

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.  

Italian Potato Salad

Before I get to the Italian Potato Salad I have to say I am very excited that I’ve opened up my Etsy shop!  I’ve been working for months on researching what to do and getting my photos together.  I’m starting off with greeting cards but I’ll be adding enlargements and such as I go along.  It is call CreationsByOGP, for some reason Etsy doesn’t like spaces!

If you have a chance, please check it out at CreationsByOGP.

As we’re still battling a fierce heatwave with crazy humidity, dinners need to be easy to put together because standing over a hot stove isn’t my idea of fun in the summer.  The farmer’s market had new potatoes so I decided to make an Italian Potato salad.

Technique for Italian Potato Salad:

I prepped the dressing first so it was ready.

Italian Potato Salad 1 2018

Mix 2 parts olive oil with one part lemon juice.  Add a healthy handful of fresh thyme and season with sea salt and pepper.  Whisk the ingredients well and set aside.  Next wash the potatoes and roast them at 425F/220C until they are cooked through and the skins are a bit crispy.  Take 4-6 rashers of streaky bacon and cook in a skillet until they are done to the way you like them.  We like them slightly crispy but not cooked too hard.

Italian Potato Salad 2 2018

Dice the bacon and set aside.  Once the potatoes are cooked, slice the larger ones in half as you want them bite size.

Italian Potato Salad 3 2018

Toss in a large bowl with the dressing and bacon.  Add fresh basil, tomatoes and mozzarella cheese.  Grate fresh parmesan to finish.

Italian Potato Salad 4 2018

For a bit of variation you can also add grilled chicken or grilled fish.  I have to say though, I’m ready for cooler weather so I can do some baking and such.  Hopefully it’s right round the corner.

Italian Potato Salad

A delicious twist on potato salad with fresh basil and tomatoes.

Course Main Course
Cuisine Italian
Keyword Italian Potato Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Author Our Growing Paynes

Ingredients

Dressing

  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tbsp fresh thyme
  • pinch sea salt
  • 1/2 tsp fresh ground black pepper

Salad

  • 1 lb new potatoes 400g
  • 4-6 rashers streaky bacon
  • 1/2 cup fresh basil, torn to small pieces
  • 1-2 fresh tomatoes, diced
  • 1 cup small mozzarella balls
  • 1/4 cup freshly grated parmesan cheese

Instructions

  1. Whisk the olive oil and lemon juice together.  Add the thyme, sea salt and pepper.  Mix well.  Set aside.

  2. Preheat the oven to 425F/220C.  Roast the potatoes until the skins are crispy.  Cook the bacon until they are slightly crispy.  Cut up the bacon and slice any new potatoes that are more than bite sized.  Toss all the ingredients together and serve.  

Orange Thyme Grilled Chicken

On Sunday, the day I made this meal, we were faced with how surreal life is.  It was a gorgeous day and we were tackling the hops (seriously never plant those!).  We were struck by how busy the fire and police departments were.  While we were planting some veg in the back we realised the current set of sirens didn’t go past our house.

Out of curiosity we wandered out front to see 5 cop cars, 2 ambulances, and various other vehicles.  Something was definitely up.  A few minutes later an ambulance went tearing up the road.  The initial report was someone shot himself by accident and he was belligerent which caused the cops to be called to hospital.  Unfortunately the real story was worse.  The man died and the guy who shot him is in jail for felony manslaughter.

It’s a bit shocking in our small town.  What made it all surreal for me was as they were putting up the crime tape I noticed how life continues on.  The next door neighbour to the crime scene was mowing the lawn, people were walking their dog and we’re were putting about in the garden.  I know it’s how life works but I found it jarring.

After all the work in the garden we wanted a light dinner.  I had seen a few recipes involving orange juice and mustard, orange juice and thyme or orange juice and garlic.  I thought I could come up with a recipe involving all of it.  Lots of flavour and still keeping it light.

In a bowl add equal parts orange juice and olive oil.  Finely chop a few cloves of garlic and add it to the bowl with a handful of fresh thyme.  Add a dash of lemon juice and a good heaping spoonful of stoneground mustard.

Orange Thyme Grilled Chicken 1 2018

Season with sea salt and pepper.  Add the chicken breast to marinate for a couple of hours.

Orange Thyme Grilled Chicken 2 2018

When it’s time for dinner fire up the grill.

Orange Thyme Grilled Chicken 3 2018

I did up a fresh salad with avocado, tomato, cucumber and carrot.  I do love salad season!

Orange Thyme Grilled Chicken 4 2018

Here’s hoping the upcoming weekend is a lot quieter for all.

Bacon Wrapped Steak Salad and They Really Should Teach Body Mechanics in PE

I was able to touch my toes today.  So what you say?  Well, I can’t remember the last time I’ve been able to do that!  I had to bend my knees a little but I got there.  Part of what helped was reading an article from NPR about the proper way to bend to pick up things.  Seems so basic but it really changed things for me.

I was speaking with my massage therapist today and casually mentioned I was discussing with my husband how they should teach body mechanics in Physical Education.  Perhaps if they did less of us wouldn’t find us feeling old as we hit our 30’s and 40’s.  She completely agreed as she definitely sees all sorts of body issues.  Just add it to the long list of things that kids should learn before heading out into the world!

Bacon Steak Salad 1 2018

Only five more shifts of tax season, not that I’m counting!  But the last few weeks mean I need to come up with simple dishes to cook on the days I’m home in the evening because my brain is fried!  I came across a dish with steak wrapped in streaky bacon with the usual Worcestershire sauce, which is tasty but I wanted to mix it up a bit with a fresh salad and Italian flavours.

Bacon Steak Salad 2 2018

At least an hour ahead of cooking marinate the steak.  In a bowl add two parts olive oil and one part balsamic vinegar.  Finely chop 3-5 cloves of garlic, depending on size, and finely chop a small handful of fresh oregano and thyme.  Add a bit of sea salt and pepper.  Mix well.

Cube the steak.  I used steak tips as the co-op has a great local source, so good! Add the steak to the marinade.

Bacon Steak Salad 4 2018

When it’s time to cook, wrap each cube in half a rasher of streaky bacon and place on a skewer.

Bacon Steak Salad 5 2018

If you remembered to get propane for the grill, use the grill but as I hadn’t done that I used the griddle on the cooktop.  Get it to medium high.  You don’t want it too hot because you don’t want to burn the bacon before the steak get’s cooked.

Bacon Steak Salad 6 2018

Use the marinade to baste the bacon and turn frequently so, again, the bacon doesn’t burn.  While this is cooking put together a fresh salad with mozzarella cheese and fresh made balsamic vinaigrette.  Use 2 parts olive oil and 1 part balsamic vinegar.

Bacon Steak Salad 7 2018

I’m definitely ready for salad season.  Love the lightness and all the flavours.

Caprese Stuffed Chicken

Battle with the garden has commenced.  We may be winning but I’m not sure yet.  I find it ironic that the stuff we don’t want growing in the garden are the toughest to get rid of.  They are tenacious.  Our grass never grows as well on the lawn as it does in the flower beds.

Some of it is our own doing and not understanding how invasive something can be.  A few years ago, because we like to brew beer, we planted hops.  One was very lackluster while the other is determined to take over the world.  The first season or so wasn’t too bad, the hop plant just grew like gangbusters.  Hops can grow a foot a day, which is crazy.   But last year the hops broke the lattice that sort of held them and crawled across the rest of the flower bed.  It wasn’t pretty.

This year we’re rethinking the hops.  Not to get rid of them but we definitely need to put them elsewhere.  In the meantime we are being brutal with them.  The root system snakes everywhere under the soil.  We were taken aback by the length and thickness of those suckers. They were like tree roots.  I have a feeling there will be more battles with the hops.

Along with the work in the garden that comes with the warmer weather, the lighter dinners start up again.  Which I am very ready for!

Caprese stuffed chicken 1 2017

Recently I thought it would be fun to do a pan seared caprese stuffed chicken over salad. In a skillet heat up a tablespoon or so of olive oil.  Add about a cup of sliced sun dried tomatoes and cook on low to medium heat for a few minutes.  Finely chop 3-5 cloves of garlic, depending on size, and add to the skillet.

Caprese stuffed chicken 2 2017

Saute for several minutes until the garlic is nearly cooked and then toss in a handful of shredded fresh basil and a few splashes of balsamic vinegar.

Caprese stuffed chicken 3 2017

Slice 4 chicken breasts 3/4 the way through lengthwise.  Evenly distribute the caprese mix between the chicken breasts.  Season with sea salt and pepper and brown on both sides.

Caprese stuffed chicken 4 2017

Preheat the oven to 350F/175C.  Remove the chicken from the skillet and add fresh mozzarella cheese inside the chicken and bake until the chicken is cooked through.

Caprese stuffed chicken 5 2017

Serve on top of a salad.  A dish light enough for the warm weather but gives you enough energy to conquer the garden.  Which we definitely need!

 

Tomatillo Steak Salad

Autumn may be flowing in, thank goodness, but I’m not above having a nice salad.  Even though it wasn’t intended.  How would a salad happen accidentally?  It’s easy when you are having a flighty moment.

I definitely knew I wanted to do grilled skirt steak with a tomatillo sauce.  I was thinking a rustic type of sauce to act as the veg portion of the dinner.  That didn’t work out as you will see.

tomatillo-dressing-1-2016

We didn’t have much luck with growing tomatillos the past few years so we didn’t attempt it this year but luckily the farmer’s market had some.  Our garden has produced a bumper crop of hot peppers.  I just wish tomatillos weren’t so sticky once you peel the papery covering off.  Cut the tomatillos in half and keep the pepper whole.  Fire up the grill and roast the tomatillos and pepper until they start to char.  You don’t want charcoal veg as a result so keep an eye on this as it will cook quickly.

tomatillo-dressing-2-2016

As I said my plan was to have a rustic meal but I realised a grilled potato and a bit of steak wouldn’t cut it.  When I did up the sauce it became more of a dressing rather than a veg side.  So salad it was!  Using a food processor add the tomatillos and pepper.  I kept the seeds to give it a kick.  Throw in a couple of cloves of garlic, a teaspoon or so of cilantro, and a few splashes of lime juice and olive oil.  Blend.

tomatillo-dressing-3-2016

I kept the steak simple seasoned with sea salt, pepper, and worcestershire sauce.  Because it is grass fed be careful on how hot you cook it.  Sear then lower the heat.  Keeps it tender. Slice the steak and top with the tomatillo sauce. Any leftover sauce can be frozen for later.

Italian Salad and Being Exercised by the House

Negative space.  Great when it comes to artwork.  Not so much when it comes to a house.  Our house was built in 1895 and I have to say it was solidly built.  It’s still relatively square. But man, when we redo rooms or do projects we find some serious negative space.  While our kids are off on their summer adventures we redid my son’s floor.  Because the wood had been damaged we had to pull up the old flooring.  Which gave us a chance to put in new insulation.  And that is where we saw the latest example of negative space.  So we stuffed a lot of insulation in.  Our son will be quite toasty this winter.

Thankfully that is a few months off.  On Father’s Day we joined our friends in the traditional Father’s Day BBQ and I had made a twist on the caprese salad with bacon and lettuce.  I didn’t have the time to get stuff together for a blog post then but I thought I’d remake it for my husband and I but added chicken.  Because why not?

Italian salad 1 2016

In a skillet start cooking 4-5 rashers of streaky bacon, chopped up.  Once the bacon is half cooked add about a third of a cup of chopped onion and a couple of cloves of garlic, chopped.  Add a teaspoon or so of fresh thyme.

Italian salad 2 2016

While this is cooking make up the dressing and grill the chicken.  I just seasoned the chicken with sea salt and pepper as it will be dressed before adding to the salad.  In a bowl add olive oil and white balsamic vinegar.  The ration was about 1:3/4 oil to vinegar.  Whisk to emulsify. Season with sea salt and pepper.

Italian salad 3 2016

Cut up the chicken into small pieces.  Add the chicken and the bacon mixture to the bowl and toss in the dressing.

Italian salad 4 2016

Add to lettuce and top with chopped tomatoes, mozzarella, and basil.

Italian salad 5 2016

A super easy, flavourful salad for summer nights.  Without leaving you feeling stuffed.

Italian Potato Salad

My husband and I have been enjoying exploring the bike paths that run through our area.  I’m still surprised at how much I love biking.  And it’s great along the shady paths with the little breeze we work up.  Keeps the humidity off of us.  Still tweaking the bike so it fits  me better.  I found a memory foam seat cover which eases the bumps we go over.  Today I’m bringing the bike back to adjust the handle bars.  My husband and I tried but damn if we couldn’t shift it.

Of course after doing a ride we don’t want a heavy meal and to be frank I lack the energy to whip up anything complicated.  Still building up the stamina!  We bought some lovely new potatoes from the farmer’s market this past weekend and a potato salad is an easy thing to make before the ride.  As my husband isn’t into things with mayo I decided to make an Italian potato salad.

Italian potato salad 1 2016

I made up the marinade first so the sundried tomatoes could soak a bit.  I used the ratio 2:1 for olive oil and white balsamic vinegar.   Whisk to bring the two ingredients together and add a couple of cloves of garlic chopped, a few teaspoons of fresh thyme, and sea salt and pepper to taste.

Italian potato salad 2 2016

Cook up the potatoes until soft, drain and add to the marinade.  Some potatoes will soften and fluff a bit with this, more than others.  The ones I bought definitely fluffed a bit.  Stir to coat evenly in the marinade.  Add chopped proscuitto, freshly grated parmesan, mozzarella, and fresh basil.  Chill then serve.  Though you could have it warm if you prefer.

Italian potato salad 3 2016

Prior to the ride I marinated steak with thyme, sea salt, pepper, garlic, olive oil, and white balsamic vinegar.  Easy to grill up and dinner is ready in no time at all!

Grilled Tarragon Chicken Salad and Radio Show

Every once in awhile you have to go outside of your comfort zone.  I had the opportunity to do that yesterday.  I’ve mentioned Luca, a chef in town and a friend of mine, who does cooking shows.  You might remember my daughter had a chance to do a show with him.

He also does a weekly radio show on our local talk radio with Dan Mitchell talking about cooking and he brings bloggers, chefs, etc on as guests.  He invited me to join him.  I had an absolute blast doing this. I was nervous about doing it but I didn’t want to miss this opportunity to do something new.

Here is the podcast if you would like a listen.  But please, I know I sound American.  Every time it comes up that I’m English, without fail, I get “but you don’t sound English”.  That bothers me.  Like there is a doubt of who I am.  I came over very young and didn’t go back again until I was an adult.  The accent doesn’t start coming out much until I’m back in the UK.  It is what it is!  Other than that I do hope you enjoy the podcast.

And of course I had to show up with food.  But because the show was in the morning and there isn’t a kitchen so it had to be something I could serve cold.

I decided to do grilled chicken with tarragon.  For dinner I did it as a salad and for the show I did it as lettuce wraps.

Grilled tarragon chicken 1 2015

For the marinade I finely chopped a few cloves of garlic and a handful of tarragon.  Mix it with equal parts white wine and olive oil.  Season with sea salt and pepper.  Make sure it is mixed well and then add the chicken to marinade for at least an hour.

Grilled tarragon chicken 2 2015Grill the chicken and let it cool.  Meanwhile toast half a cup of pinenuts in a dry skillet.  You want to pay attention as you are doing this. The nuts can easily burn.  Keep the pinenuts moving in the skillet as you toast them.

Grilled tarragon chicken 3 2015

Once they are golden remove and set aside.  I did try to do a wine vinaigrette but it just didn’t have any brightness to it.  So I did up a tarragon lemon dressing instead.  Do two parts olive oil to one part lemon juice.  Add a bit of tarragon and season with sea salt and pepper.  Shake it up.

To assemble, lay out the lettuce leaves and layer with the chicken, veg of your choice, and the pine nuts.  Drizzle the dressing over the salad and top with creme fraiche.

Grilled tarragon chicken 4 2015

It is very easy to convert it to wraps.  Just put less into each piece and wrap it up!  Perfect for a warm summer day.  As I said this was a fantastic experience and I would do it again in a heartbeat.  🙂

Pomegranate Chicken and Don’t Be Cruel

If people want plastic surgery that’s their business.  Though vanity can get many into trouble.  It gets a bit obvious.  But hey if they want to muck about with their bodies regardless of the outcome that’s their business.  But I really have a problem when people extend their vanity to their dogs.

I took my goofy dogs to the vet the other day and there was this little doberman puppy with its ears taped up.  Without thinking (something I do a lot!) I asked what happened to him.  They replied that it is normal to do this.  I said if it was normal they would be born that way.  I was so disgusted!  Our neighbour did that to his boxer as well.  The poor thing was taped up for over a year.

Of course they were a bit snarky about it and while I was weighing Murphy he overturned a cookie bowl and I had to wrestle them off the cookies.  So much for keeping my dignity!

I asked the vet if he really performs these unnecessary procedures.  Being that it was his first day he said he would ask his dad who owns the practice.  Though he did say they are between a rock and a hard place because if they don’t do it and do it safely these people would go elsewhere and possibly harm the dogs more.  I really would they would ban these procedures.

I stuck with the salad theme last week as the warm weather continued.  A while back Chica Andaluza blog about a chicken made with pomegranate molasses.  It looks amazing.  But it was too hot to bake so I mixed it up a bit so I could grill the chicken.

In a bowl mix the following:

8oz of plain greek yoghurt

2 Tablespoons of pomegranate molasses

3-4 cloves of garlic, finely chopped

1″sq/2.cm of fresh garlic grated

1-2 teaspoons of chili powder

1/2 teaspoon of garam marsala

Season with sea salt.

Pomegranate chicken 1 2015

Mix well and add the chicken to marinate for at least an hour.

Pomegranate chicken 2 2015

Heat the grill to medium. I ran into a bit of trouble with the chicken sticking which was unfortunate as it left some of the flavour on the grill!

Pomegranate chicken 3 2015

For the dressing I mixed up a bit of olive oil, pomegranate molasses, and white balsamic vinegar.  I also made some croutons.  Slice some bread and butter both sides.  Season with dry rub and cube the bread and brown in a dry skillet.  Slice the chicken and top the salad and serve.

Pomegranate chicken 4 2015

Nice and light.  It was the first time using the pomegranate molasses and I really like it.  Now to figure out what else I can use it!