Peach Mango Salsa
1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon kosher salt
1 mango, pitted and chopped (1 cup)
2 cups chopped peeled peaches
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped green bell pepper
Salmon
2 untreated cedar planks
2 salmon fillets
1/4 cup packed brown sugar
1. In a medium bowl, mix lime juice, honey, and salt; toss with remaining salsa ingredients. Cover and refrigerate for at least 1 hour. Meanwhile, soak the cedar planks in water at least one hour.
2. Heat gas grill. Place salmon, skin side down, on cedar planks. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon (make sure to get sugar into the slits).
3. Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with a fork. Serve salmon with salsa.
210 calories each serving.
I did not change anything with this recipe. Kudos to Betty for this one!
Caramel Sticky Rolls
Rolls
31/2 to 4 cups whole wheat flour
1/3 cup organic cane sugar
1 teaspoon salt
2 packages regular or quick active dry yeast (41/2 teaspoons)
1 cup very warm milk
1/4 cup butter or margarine, softened
1 large egg
Caramel Topping
1 cup packed brown sugar
1/2 cup butter or stick margarine, softened
1/4 cup Agave nectar
1 cup pecan halves, if desired
Filling
1/2 cup chopped pecans or raisins, if desired
1/4 cup organic cane sugar or packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or stick margarine, softened
1. In large bowl, mix 2 cups of the flour, 1/3 cup organic cane sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with olive oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour and 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
3. In 2 qt saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in agave nectar. Pour into ungreased 13x9 inch pan. Sprinkle with pecan halves.
4. In a small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
5. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10 inch rectangle on lightly floured surface. Spread with 2 tablespoons of butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15 inch side. Pinch edge or dough into roll to seal. Stretch and shape until even. Cut roll into 15 1-inch slices with sharp serrated knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.
6. Heat oven to 350. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
The writer got the treat I was looking for. Two Bettys in one day, both delicious.
The cook certainly owed the writer, as our love for adventure and seeking hidden Central Ohio gems took an unfortunate turn.
Last week the writer and the cook went to Johnstown, OH (also known as BFE Ohio) to visit a winery called Otter Creek.
Now we were as skeptical as you, and it did not help driving past corn field after corn field, and cow after pig after horse. But as we ascended up the rocky entrance, and around the rolling vineyards, to the hand built winery with a deck overlooking a serene pond, green forest, a more vineyards tucked beyond the green and the blue, we knew why our parents told us to never judge a book by it's cover. A little slice of Napa in our own backyard.
The cook was determined lightning could in fact strike twice, so on Saturday we headed for Canal Winchester to try a winery called Hidden Creek. This time, our preconceptions weren't invited.
Though the winery was conspicuously close to the highway, the building was nice and there was a picturesque pond in the back of the quarters; could we keep our perfect game intact?
No...
The cook and writer strolled up to the bar doing what any good winery patron will do at first visit, order a wine tasting to determine the favorite grape variation. So that is what we did.
Before being allowed to order the tasting, we first had to hear all the bartenders and kitchen staff's McDonalds order. Double cheeseburgers, fries, more burgers, fries and shakes...not exactly the imagery desired by your palate before sampling fine, intricate wine.
After her order was placed, the bartender let us know the tasting consisted of 16 samples, and asked if we would split or get our own. We decided to split, we could always order more, and hoped that would be the ultimate result.
Next order of business was to get some food to compliment the wine selections. After debating between the all-meat pizza offerings (though she assured us that she would pick off the meat, thus making it vegetarian) or the cheese plate promising artisan cheeses like Gruyere and smoked Gouda, we went with the cheese. And much like with the wine, the next decision was about quantity, small or large cheese plate.
Again we went small. Little did we know it would have been more apropos to name the small a regular, and the large a super size. Thanks McDonalds.
After the successful order, the cook and writer headed outside, and picked a bistro placed in the pleasant sun with a nice view of the pond.
The bartender soon followed with the wine tasting on a trey and cheese plate on a Styrofoam plate. Not good.
The wine was poured in little, plastic shooters, sending the writer back to my childhood, having to conjure up enough courage and fortitude to slam down a Robitussin shot to placate my throat before a sickened sleep. Another poor image.
The cheese was in no better shape. What was said to be delicious, complex cheeses like Gouda and Gruyere, were perfect cubes of Mozzarella and Colby that came straight from a Kraft bag. And adorning the cheese were little chunks of Slim Jim looking beef sticks. The writer wasn't sure if these bite sized cylinders were the butt or the balls of the pig, or cow, or goat, but I didn't want to find out.
Well what was done was done, the order had been placed and the drink and food delivered, so when in Rome, right???
We started with what looked to be a Wendy's frosty pumped with port. Wow. Next were the whites and rose's, which all tasted of grape juice with a splash of corn syrup. The only complexity to these wines were the determination of which flavor of syrup was injected into the juice.
After completion of the wine tasting and the shoving of as much Kraft as we could handle, we decided to cut off the experience. Check please!
The writer went to the bar to pay while the cook scurried to the bathroom to try to wash her hands of what just happened. As I was cashing out, the cook noticed a slushy looking machine spinning the frosty/port concoction like a Margarita in a Jimmy Buffet restaurant. As Jimmy said, "I could go on for hours telling stories...but I guess you had to be there."
No comments:
Post a Comment