Chef John's Salmon

• 2 (8 ounce) center-cut salmon fillets, with skin
• 1/4 tsp salt
• 1 tsp vegetable oil
• 1 clove garlic, sliced
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh flat -leaf parsley
• 3 tbsp mayonaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 pinch cayenne pepper
• Panko bread crumbs
• melted butter

Line a baking sheet with foil and brush salmon with oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source. Grind garlic, salt, tarragon, and parsley in mortar and pestle until it forms a loose paste. Mix mayo, mustard, lemon juice, and cayenne into garlic paste until combined. Place salmon fillets skin side down on the baking sheet, spoon herb spread over the top and sides of each fillet. Mix butter and Panko and sprinkle on top of salmon. Cook under the preheated broiler until fillets are well-browned, about 5 minutes, Turn the broiler off and turn the oven to 350 degrees F (175 C). Bake until the internal temperature of the salmon is 130 degrees F (55 C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Instant Raspberry Ice Cream

12 oz frozen raspberries
1/4 c sugar
2/3 - 1 c heavy cream

Pulse the sugar and the berries in a blender until finely chopped, but do not pulse to liquid. Turn the blender on medium and slowly pour in cream until the mixture lightens, smooths and comes together. Eat immediately or freeze for a firmer texture.

Bananna Pancakes

Recipe for banana pancakes:

4 eggs

2 ripe bananas

lots of butter

a little pure maple syrup


Mash the bananas with a fork and lightly whisk the eggs in with them. Pour on a hot pan with plenty of butter. Cook for a couple of minutes, checking for brownness and flip.

Buffalo Wings and Bleu Cheese Deliciousness

Ingredients

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Ingredients

• 1/4 pound blue cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1/2 lemon
• 1 tablespoon white vinegar
• Salt to taste

Procedures

Put the blue cheese in a bowl and mash with a fork until a paste forms. Whisk in the remaining ingredients until you have a smooth sauce. Season to taste with salt and pepper.

Holiday Egg Nog - Hot or Cold!

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Optional: Add a pinch of saffron, cinnamon and a dash of Triple Sec.

Spicy Pumpkin Soup

 I think this is from Southern Living.  It is very warming on a cold day.

1 cup finely chopped onion
1 clove garlic, minced
2 T. butter, melted
2 cups chicken broth
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. coriander
1/4 tsp. ground black pepper
2 cups half and half (or whole milk)
16 oz pumpkin puree
8 oz. canned chopped tomatoes (or Rotel)

Saute onion and garlic in 2 qt. saucepan. Add broth and spices; bring to boil.  Cover, reduce heat and simmer 15 minutes.  Combine half and half (or milk) and pumpkin; mix well. Stir tomatoes and pumpkin mixture into broth. Stir until heated through. Do not boil.

Ginger Garlic Pork

    •    3 to 4 pound boneless pork butt/shoulder roast
    •    1 teaspoon ground coriander
    •    1 teaspoon ground cumin
    •    1 teaspoon salt
    •    1 teaspoon black pepper
    •    2-inch piece of ginger, peeled and thinly sliced
    •    4 cloves of garlic, finely chopped
    •    1 onion, peeled and cut into 8 chunks
    •    1/2 can of coconut milk
    •    Lime wedges for garnish

Instructions:
Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.
Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk.

The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.

Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours.

Breakfast Hash

Serves 2 as written

2 links hot Italian sausage, removed from casing OR 8 oz of sausage
1 small zucchini, shredded or chopped to matchsticks
1 med onion, chopped fine
1/2 cup carrots, chopped fine or shredded
1 cup shredded, grated or julienned potatoes
1 tbls butter
1/2 tsp chili powder
14 tsp salt
1/8  tsp each dried sage, rosemary and thyme
2 eggs, poached, fried or over-easy

Render sausage in large skillet, then add zucchini, carrots and onion to cook until just tender. Toss the potatoes in the seasoning mix. Move contents of pan to the edges of the skillet, melt the butter in the middle and cook the potatoes on one side, covered, until golden. Turn, and mix until evenly golden. Divide into bowls and top with an egg.

Hefenkranz

Dough:

• 3 oz. milk
• 3 oz. water
• 1 egg
• 1 tsp. salt
• 4 T. butter, softened
• 1/3 c. sugar
• 3 c. all-purpose flour
• 1 ½ tsp. yeast

Filling:

• ½ c. powdered sugar
• 6 T. butter
• ½ c. ground almonds
• ½ tsp. vanilla
• 1/2 tsp almond extract

Icing:

• ½ c. powdered sugar
• 1-2 T. milk
• ½ tsp. almond extract or vanilla

Prepare dough in bread machine using Dough setting or mix as per any roll. Let rise till double. Roll dough into rectangle. Spread with filling mixture. Roll up longways and shape into a ring. Pinch seams closed with wet fingers. Place in springform ring pan or on a parchment-covered cookie sheet and ball up some tin foil and put in the center. (this will just make it prettier so you can skip and it taste just as good). Carefully slash top evenly every 1-2 inches. Let rise about ½ hour in a warm place. Brush with melted butter. Bake at 350 for 30 minutes. Cool slightly, then ice. Sprinkle with slivered or sliced almonds, or decorate with marzipan.

You can assemble (but don't slash the top) the night before and stick in the fridge overnight. Take out first thing in the morning for a few hours than slash and bake.

 If all the butter stays in than it will be very soft and it'll be hard to tell if it's done but if your oven temp is correct it should be cooked after 30-35 min.

Swiss Eggs

• 2 T. butter
• 1 c. light cream
• 8 eggs
• 1 tsp. salt
• ½ tsp. pepper (opt.)
• Dash cayenne
• 4 T. saltine cracker crumbs

Melt butter in electric frying pan on medium heat (or in frying pan on stove). Add cream and heat till gently bubbly. Slip in eggs one at a time. Cover and cook till whites are almost firm, then sprinkle with salt, pepper and cracker crumbs. Cover and continue cooking until eggs reach desired doneness (this is the tricky part!). Plate, pour remaining sauce over eggs, and sprinkle with cayenne.