Salmon with Lemon Chive Butter
Ingredients
6 tablespoons butter, softened to room temperature
2 TBSP chives, minced
Juice and zest from 1 large ripe lemon
2 lb cut of salmon
Salt and pepper, to taste
Nonstick spray
Directions
Preheat oven to 425
With a fork, mix the butter, chives, lemon juice, lemon zest, and a few
grinds of black pepper in a small bowl. Set aside.
Salt and pepper the salmon and then cut across the top of the filet in a diagonal pattern to lightly score the fish
Line a baking pan with foil and spray it wit nonstick spray, place the salmon on top of it and then coast with the lemon chive butter
Bake salmon for 10 minutes
Pull salmon out of the oven and coat again with the butter sauce and put back in the over for 5-10 minutes depending on the size of the salmon filet
Serve hot with a side of the butter sauce.
6 tablespoons butter, softened to room temperature
2 TBSP chives, minced
Juice and zest from 1 large ripe lemon
2 lb cut of salmon
Salt and pepper, to taste
Nonstick spray
Directions
Preheat oven to 425
With a fork, mix the butter, chives, lemon juice, lemon zest, and a few
grinds of black pepper in a small bowl. Set aside.
Salt and pepper the salmon and then cut across the top of the filet in a diagonal pattern to lightly score the fish
Line a baking pan with foil and spray it wit nonstick spray, place the salmon on top of it and then coast with the lemon chive butter
Bake salmon for 10 minutes
Pull salmon out of the oven and coat again with the butter sauce and put back in the over for 5-10 minutes depending on the size of the salmon filet
Serve hot with a side of the butter sauce.
Lobster Mac & Cheese.
i was inspired to make this because the lobster mac & cheese at Zola's was, if not the best thing i ever ate, certainly memorable and a favorite dish - i never really ordered anything else when i went there. i scoured Google for Zola's exact recipe, to no avail, and since they're now closed, i decided Ina's recipe would be the best approximation. -N
Recipe courtesy of Ina Garten.
Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Note: Ina claims this makes 6-8 servings, but it looked more like 10-12 to me.
Recipe courtesy of Ina Garten.
Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Note: Ina claims this makes 6-8 servings, but it looked more like 10-12 to me.
Jalapeno Passionfruit Cocktail
I had this fruity/spicy drink in a restaurant called Poquito's in Seattle. The restaurant calls it La Fiona.
Toss a sliced jalapeno pepper into a bottle of tequila to infuse for at least 24 hours.
Mix one part tequila with two parts passionfruit puree and one part simple syrup in a cocktail shaker with ice. Serve in a glass rimmed with a mixture of sugar and chile.
Toss a sliced jalapeno pepper into a bottle of tequila to infuse for at least 24 hours.
Mix one part tequila with two parts passionfruit puree and one part simple syrup in a cocktail shaker with ice. Serve in a glass rimmed with a mixture of sugar and chile.