Cooking Group: Messages by photogardener

Over in the BBQ Group you will see daughter wit a steelhead caught in the Okanogan River yesterday...I intended to bbq it but the cue had a different notion ....
so I smoked it and the results were yummy

Cedar Plank Salmon with Whisky Marinade
Ingredients
Cedar planks 2
water as much as neededt

Whisky marinade

1. Canadian whisky 1 cup

2. Maple syrup 1/2 cup

3. Soy sauce 1/3 cup

4. Olive oil 1/4 cup

5. Parsley flakes ( fresh) 1/4 cup finely chopped

6. Sweet or regular chili sauce 3 tbsp

7. Pepper 1/2 tsp

Salmon fillets ( about 4 oz each) 8

or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)

Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.

Whisky marinade
Combine the 7 ingredients into a bowl. Mix well.

Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.

Marinade in the fridge for 30 minuted turning occasionally.

Drain and discard marinade.

Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.

I did not use salmon but did use daughters steelhead....
but ...bbq acted up...the fuel source so
had to put it on the smoker instead....the end results were yummy

Black Bean Migas
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
4 eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon bacon drippings or vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 fresh jalapeño (stems and seeds removed), finely chopped
3/4 cup cooked black beans, drained
16 tortilla chips (tostadas), in bite-size pieces
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño in the bacon drippings or oil for 2 minutes or until onion is transparent, but not brown. Stir in the black beans.

Pour the egg mixture into the skillet, and "scramble" until eggs are almost done. Sprinkle in the broken tortilla chips, and stir well. Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.

Serve at once with additional salsa and warm flour tortillas, if desired. Makes 2 generous servings.

makes omelettes

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Snickerdoodles
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Sour cream chicken enchiladas
Ingredients:
For the filling:
Four boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (about 3/4 of a cup)

For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
2 cups of sour cream
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste

For the enchiladas
12 corn tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Method:
Preheat the oven to 350 degrees.

Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again.

While the chicken is baking, in a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.

If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.

Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).

Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.

Serve topped with chopped cilantro. Makes 12 enchiladas

make a hot pepper pie

Sweet Potato Praline Pie

You just can't have too many good pies at Thanksgiving.
1/2 cup butter
1 cup chopped pecans
1 cup cooked, mashed sweet potatoes
3 eggs, beaten
1/2 cup packed brown sugar
1 cup dark corn syrup (Karo)
1 teaspoon pumpkin pie spice (see Note below)
1-1/2 teaspoons vanilla extract
2 tablespoons bourbon whiskey (optional)
1 unbaked 9-inch pie shell
Sweetened whipped cream
Preheat oven to 425°F.

Melt butter in a large, heavy saucepan. All the pecans and cook over low heat, stirring constantly, until butter is golden brown and pecans are toasted.

Remove pan from heat and stir in sweet potatoes, eggs, brown sugar, corn syrup, pumpkin pie spice, vanilla and bourbon, mixing well.

Pour mixture into pie shell. Bake at 425°F for 10 minutes. Reduce temperature to 325° and bake an additional 45 minutes or until center is set. Cool on a wire rack. Serve with sweetened whipped cream, if desired.

Note: The equivalent of 1 teaspoon pumpkin pie spice is 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg.

Daughter made these easy Beans
fry up some bacon ends and add a chopped onion
one sm can pork & beans
and
one sm can rinsed black beans

slaw
cabbage sliced with Newmans Own light balsamic vinaigrette

pork loin , marinated 1-3 days

used this marinade :

INGREDIENTS:
5 large garlic cloves

1 tsp salt
¼ cup dry red wine
¼ cup balsamic vinegar
1 tbsp soy sauce
1 tsp honey

with a nice Chardonnay