Week 30 Recipes

Maple Glazed Salmon with Sweet Potatoes serve with brussels sprouts

Yields 6 servings

Ingredients

4 large Sweet Potatoes thinly sliced on diagonal
2 tablespoon Butter melted
1 pinch Cinnamon
1/3 cup Maple Syrup
2 tablespoon Worcestershire sauce
1 whole Salmon filet skinned
Chives snipped
Salt & pepper

  
Instructions
Preheat oven to 400.

In a bowl, toss the sweet potatoes with melted butter, 1/2 tsp salt, few grinds of pepper, and cinnamon to coat evenly. Arrange in single layer on large rimmed baking sheet. Place in oven and roast until they begin to brown on the bottom, about 20 mins.

In small saucepan, stir maple syrup and worcestershire sauce. Place over med heat and bring to a boil. Reduce heat to low and cook until the mix is thickened and reduced by half, about 5 mins. Remove from heat and set aside.

Sprinkle the salmon fillet with salt and pepper.

Remove the sweet potatoes from the oven. Raise the temperature to 450. Carefully turn over the sweet potatoes and place the salmon fillet on top of them. Brush half of the maple mix evenly over the salmon. Place in oven and roast for 10 mins. Remove and baste the salmon with the remaining maple mix. Return to oven and roast until the salmon is opaque throughout when pierced with a knife, 5-10 mins longer.

To serve, divide the salmon into serving portions and arrange on a warmed plate with sweet potatoes. Sprinkle with chives.
Source:  Williams Sonoma

BBQ Brisket serve with potato salad

Ingredients

2 teaspoon Sweet Hungarian Paprika
1/2 teaspoon Cayenne pepper
1 4-5lb Beef brisket
2 tablespoon Olive oil
3 handfuls Hickory chips soaked in water for an hour
6 cups Barbecue sauce 

Sandwich buns
Instructions
Prepare gas grill for indirect heat cooking over low heat.

In small bowl, stir together paprika, 1 1/2 tsp salt, 1/2 tsp black pepper and the cayenne pepper. Pat the brisket dry and rub the entire surface with the oil, then rub the paprika mix over the meat.

Wrap half the wood chips in aluminum foil, poke holes in the bottom of the packet, and place on the lava rocks. Place the brisket on the oiled grill rack. Cover the grill and open vents slightly less than half way, or enough to maintain slow, steady heat. Cook for 1 hour. Turn the brisekt, add the remaining wood chips to the grill and cook for 1 hour longer. Brush the meat with the barbecue sauce, then turn the brisket and cook, repeating 2 or 3 times, until the brisket is well browned and has formed a crust on the outside, about 3 1/2 hours total.

Transfer the meat to a cutting board, tent with aluminum foil, and let rest for 10 mins. To serve, carve into thin slices against the grain, allowing it to crumble. Arrange on warm platter and spoon over some barbecue sauce. Pass remaining sauce at the table. 
Source:  Williams Sonoma

Steak Sandwiches with Blue Cheese and Peppadew Mayo serve with kettle chips

Ingredients

1 cup Peppadew peppers drained
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tablespoons sour cream
Freshly ground pepper
Vegetable oil
1 1/2 pounds skirt steak cut into 4 pieces
Kosher salt
4 ciabatta or other rustic rolls split open

Instructions
Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)

Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.

Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

Source:  Food Network magazine

Leek and Potato Soup serve with crusty bread

Yields: 6 Servings

Ingredients

1 pound Potatoes peeled and diced
1 pound Leeks thinly sliced
2 quarts Water
1 tablespoon Salt
4 tablespoon Whipping cream
2 tablespoon Chives chopped

Instructions
Simmer the vegetables, water and salt together, partially covered, for 40-50 mins until the vegetables are tender. Mash the vegetables in the soup with immersion blender or food sieve. Off heat, just before serving, stir in the cream. Sprinkle with chives.
Source:  Julia Child

Roast Chicken Serve with herbed new potatoes and wilted garlic greens

Serves 4-6

Ingredients
1 (3 1/2 to 4 pound) chicken
1 small yellow onion quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth

Instructions
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Source:  Julia Child