"90 percent of my time is spent on 10 percent of the world."Colin Powell
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Happy Healthy Hollidays with this Eggnog Recipe
When it is holiday time, only one drink comes to mind: eggnog. This healthy drink recipe is delicious and it uses soymilk instead of whole milk. It gets a completely new flavor and color with the addition of peppermint oil. A drink fills up your tummy ...
T-Bone Steak
This article provides useful, detailed information about T-Bone Steak. T-bone steaks are named for the characteristic T-shaped bone with which they are cut. They are cut from the portion between top loin and the tenderloin. The specification to ...
The Sweet History of Muffins
Muffin n. a small, cup-shaped bread, often sweetened and usually served hot. The derivation of the word muffin comes from the French word moufflet which is often times applied to bread and means soft. The two main types of muffins are English muffins ...
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I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you're really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.
Serves 6
6 cuts Salmon (5-6oz fillet cut)
Crab stuffing
Lobster sauce
Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.
Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.
Crab Stuffing
- 4 oz. Dungeness crab
- 3 Tbsp Butter
- ¼ c. Onion
- ¼ c. Bell pepper
- 1 ea. Egg
- 1 tsp. Dijon mustard
- dash Worcestershire
- pinch Pepper
- pinch Salt
- ½ c. Bread crumbs
Sauté peppers and onions over medium high heat in the butter until tender. Then cool
Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.
Lobster Sauce
- 2 Tbsp. Butter
- 1/3 c. Onion, yellow - minced
- 1/2 c. Clam juice
- 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
- 3 c. Heavy cream
- 1/4 tsp. White pepper
Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at http://www.csrecipes.com
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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Prosciutto Recipes: 30 Ways With The Italian HamHuffington PostBut if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and ... |
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