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Windowpane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini

8 Ounces Weathervane Smoked Scallop

1 Each, Large Yellow, Green & Orange Sweet Belle Pepper, Julienned

1 Bunch, Green Top Onion , Medium Course Chop

2 or 3 Tablespoons, Sun Dried Tomato, Julienned

1/4 to 1/3 Cup, Heavy Whipping Cream

1/2 Cup, Butter

2 or 3 Tablespoon, Olive Oil

Salt & Pepper to taste, (I didn’t add any Salt, the Salt Used in the Smoking process was sufficient).

Dash of Nutmeg

8 Ounces Rotini Pasta

 

Start a large pot of water to boil, for the Pasta, cook al dente

In a large heavy skillet over medium/ medium high

Continue reading Weathervane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini

Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

8 Ounces Salmon, Boneless

1 Medium Onion, Medium chopped

2 Clove Garlic, Medium chopped

1 Medium Red Bell Pepper, Medium chopped (hold back 12 pieces to use as garnish)

3 or 4 Stalks Green Onion, Medium chopped

1/2 Large Pasilla Pepper, Medium chopped

One 8 Ounce can Sweet Corn, drained

Zest & Juice of 1 Large Lime

4 Ounces Mozzarella, Shredded

Four 8 inch Corn Tortilla

5 or 6 Glugs Olive Oil, divided

12 Ounces Shredded Broccoli Slaw

8 Ounces Sour Cream

Zest & Juice of 2 Large Limes

1/2 Large Pasilla Pepper, Fine chopped

 

 

The Quesadilla;

Continue reading Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

Steelhead Trout in an Orange Thai Pepper Sauce

The act of cooking for me has gotten to be very similar to the act of painting (as in art), it is cerebral, introspective, exhilarating, tiresome, challenging, playful and fun (amongst others) all at the same time. As a bonus there is a tasty ending game!  The act of cooking good food is more about the living in present then art is, maybe not for the artist but for the “viewer/taster”, it is about the here and now, the immediateness, the intimacy as it were.  Time is a foe for the base ingredients and the final product has a

Continue reading Steelhead Trout in an Orange Thai Pepper Sauce

Grilled Honey Thyme Glazed Salmon with Roasted Thyme Red Potatoes

It has been a bit quiet around the Fromthefyingpan.com as of late, life has been busy and hectic so a lot of pizza and take out has been consumed, but with our 100th post and a great one at that, I hope you can forgive us!

Yes this is the 100th post!  It is so good that I hope everyone will try it and please give feedback.  Don’t worry, it’s really easy!  Use a good wild caught salmon, I used Sockeye salmon, it is a bright red salmon with amazing taste, other great verities that I love are Coho,

Continue reading Grilled Honey Thyme Glazed Salmon with Roasted Thyme Red Potatoes (100th Post)

Asian Pepper Sauce Marinated Salmon (Sriracha)

This is a really good and easy marinade to make for salmon which will add an Asian twist to your meal.  You can grill or broil this dish for year round yum!

Pair with Pale Ale such as Odell’s Barrel Pale Ale

¼ cup Sriracha (Asian hot pepper sauce) 1 Tbls. Asian fish sauce (sub soy sauce if desired) ½ Tbls. grated fresh ginger 1 Tbls. fresh lime juice 4 servings salmon (half pound or so per serving)

Mix first four ingredients well, spread on top of salmon and let marinate for 1-2 hours in the fridge, take

Continue reading Asian Pepper Sauce Marinated Salmon (Sriracha)