Pan Fried Salmon

Salmon is touted as a fish containing healthy fats in quantities not found in most other sources of protein.  I just see it as a tasty fish that you can use in many ways.  This is about my preferred way of preparing it.

I don't remember where I found the idea for this as it was over 10 years ago.  I've not been able to find it since then so I can't give credit where's it due.  Oh well.  One of the problems I have with most pan fried salmon recipes is the fact that they use marinades and lots of ingredients that mask the flavor of the salmon.  I know that's what most chefs do but I'm not a chef and I believe that many times treating a primary ingredient simply is the best way to go.  All it takes to make this salmon and have crispy skin is 4 ingredients, a skillet, and just a little bit of time.

The first step is to let the salmon warm up to close to room temperature and dry all sides.  I know most videos and TV chefs use paper towels but a regular towel will work and it what I usually use.

Salmon fillets dried and ready to go.

Step two is to smear some of the softened butter on the skin side and then sprinkle salt on that side.

Coated with butter and ready for the skillet.

Step three is put your skillet on an eye set at medium to medium-high and let it get hot.  When it is hot, put the salmon in the skillet skin side down.  Don't touch it until the cook line is about halfway up the side of the fillet.

Step four, season the flesh side with salt and pepper.

Seasoned on the flesh side and almost ready to flip.

Step five is flip the salmon once the cook line is about halfway up the side of the fillet.  Leave it until the cook lines meet or almost meet depending on how done you like your salmon.

Note the nicely done crispy skin.  Fillets almost done.

Step six is serve and enjoy.

An excellent supper

The supper we had this evening was the pan fried salmon fillet, carrots sautéed in butter, and a broccoli and rice dish made with a homemade cream of mushroom soup.  Basically it is a broccoli and rice casserole just using homemade ingredients so use your favorite recipe.

An alternative way of serving is to make a pan sauce to pour over the salmon.  Using the butter and juices left in the skillet, add 1/4 - 1/3 cup of whiskey and let it cook down and slightly thicken.  Spoon the sauce over the salmon and enjoy.

Give this method of cooking salmon a try and see how you like it.  Let me know what you think.

Uncle T



Sous Vide Pork Belly, Tri-color Quinoa with Tomatoes, and Boiled Okra

It's been some time since I've used and written about my Joule.  I'd been wanting to try their recipe for pork belly but every time I'd get one I'd cure the whole thing for bacon.  Last week I had stopped at the Commissary to get some cokes (generic Southern word for carbonated beverages) and saw they had a nice 3lb piece of pork belly in the meat case.  I decided that would be a half for sous vide and the other half for smoking.

Some weeks ago, ChefSteps came out with a combination offer of the big mouth clamp for Joule, a silicon pot cover, and a silicon mat to protect your counter from the heat.  This put those to the test and they did what they were supposed to do.  For long cooks I like to use a small cooler to help retain heat and that is exactly why the big mouth clamp was developed.  It worked like a charm with enough room left to have fit an even thicker cooler.  The silicon pot cover kept the water from evaporating and kept the heat in very well.  I'm quite pleased with them both.  I didn't bother with the mat since I was using the cooler.

Fresh from under the broiler

One thing I will change the next time I make this is the amount of the "cure" I will use.  In the ingredient list they say 5 heaping spoonfuls of salt and 2 heaping spoonfuls of sugar.  When they get into the process, they say 5 parts salt and 2 parts sugar.  I went with what was in the ingredient list and used it all for my 1.5lb piece of pork belly.  There was lots of extra "cure" that fell off and gathered in the corners of the vacuum bag.  While the belly had good flavor it was a bit saltier than I thought proper.

Succulent pork belly slices

I did do one variation to their instructions.  I ground 2 tablespoons of Szechuan peppercorns and added them to the "cure" mix before applying it to the belly.  Another thing I did, though not really a variation since they didn't address it was to put some roasted sesame oil in the bottom of my cast iron skillet.  The cast iron skillet is used to put the sous vide pork belly under the broiler to crisp the skin before serving.

A tasty supper

The tri-color quinoa with tomatoes was done in the pressure cooker.  I used chicken broth instead of water then stirred in some diced tomatoes along with some salt and pepper when it was done.  Adding some fresh sage, oregano, and thyme along with the tomato would be good as well.

Preparing the boiled okra can be found in this post.

We really like pork belly and this method of preparation will definitely find its way into the rotation.  If you have a Joule, give this pork belly recipe a go.  Pair it with the quinoa and okra and I think you'll be pleased with the results.

Let me know what you think.

Uncle T

Roasted Butternut Squash Ravioli with Shrimp in a White Wine Butter Sauce

I know I've done pasta posts but this is a bit different.  Some time back, I gave away my hand cranked pasta roller because we came across a good deal on the pasta roller attachment to the KitchenAid stand mixer.  This was the first time I've made pasta since buying that roller.  I must say, having two hands to work the pasta dough and being able to adjust the thickness knob on the fly make a huge difference.  As an extra, the grandbaby liked watching me run the dough through the roller.


I used my usual pasta recipe for the ravioli since I've found no need to try another.  To form the ravioli I used my Fantes Grandpa Dante's Ravioli Maker to make the ravioli.  I can recommend this ravioli maker without reservation. 

Ravioli filled and ready to cover

Besides the pasta, you'll need some roasted butternut squash.  In case you've never roasted butternut squash I'll include how I do it.  Cut the squash into 1/2 - 3/4 inch rounds.  Cut the rounds in half.  The skin can now be easily cut from the half round.  Cut the half round in half again cutting parallel to the initial cut.  Cut those pieces into cubes that are approximately the same size on all sides.  Put in a bowl until the whole squash is cubed.  Drizzle with olive oil and toss.  Add salt and pepper and toss.  Dump onto a baking sheet and spread out then place in a pre-heated 425F oven.  Cook for 20 minutes.  Remove from oven and turn the squash cubes.  Return pan of squash to the oven and cook another 10 minutes or until the desired degree of caramelization is achieved.  Remove from oven and  serve.

Boil in salted water

I used left over roasted butternut squash to make the ravioli.  I only had about a cup or so left over.  I warmed them up and mashed with a fork and called it good.  I used a slightly under filled #70 portion dipper to fill the ravioli.  I've since bought a #100 to be able to fill the ravioli without having to estimate the fill with the #70.

All sauced up and ready to serve

I rolled the pasta dough out to the #5 thickness with the KitchenAid pasta roller.  I didn't want to get too thin and risk the ravioli breaking.  Next time I think I'll go to #6 on the thickness to make the ravioli a bit lighter.  What seemed to work best was to roll out the two sheets for the top and bottom of the ravioli before starting to make it.  The first batch I rolled out the bottom sheet and put it on the form then rolled out the top.  Once the bottom sheet is on the ravioli form, use the mold to push down and form the pocket.  Put in the filling, making sure to not get it on the edges of the ravioli.  Place the top sheet of pasta over the form and press down.  Then roll over the form with a rolling pin to seal the ravioli and cut through the pasta.  Turn the form upside down over a lightly floured sheet pan and gently push the ravioli out of the form.  Add the ravioli to boiling water and cook about 5 minutes.

Plated up ready to eat

The shrimp and white wine butter sauce is fairly simple.  I used 36-41 size shrimp because that is what I had in the freezer.  Once thawed, I removed the tails and did a dry brine with a mix of salt and sugar for about 10 minutes.  Melt 4 Tbs of butter is a large skillet and add the shrimp.  Once the shrimp are half done, turn then add the white wine.  I eye balled it but used about 1/2 cup of white wine.  Once the wine has cooked down and the shrimp are done add another 2 - 3 Tbs of butter and add the ravioli.  Stir/toss the ravioli into the shrimp and the sauce and cook until the sauce thickens a bit.  The flour in the pasta water should help this.  If it doesn't thicken to your satisfaction you can use a little corn starch mixed in water to thicken the sauce.  Plate the ravioli with some shrimp and the white wine butter sauce and grate or shave some Parmesan cheese over the top.  Some crusty bread or a light salad is all you need to accompany this for a good meal.

A nicely filled ravioli

Give this a try and let me know what you think.


Uncle T

Tomato Pasta Ravioli with Italian Sausage Meatballs

I've made tomato pasta before to use as noodles but this time I saved some leftover pasta to make ravioli on the second night.  Here is the recipe for tomato pasta

I made the ravioli using Fantes Grandpa Dante's Ravioli Maker that is available here on Amazon.   The pasta was rolled out to the 5 thickness on the KitchenAid pasta roller.  A #100 portion scoop is a good size to use to fill the ravioli.

The filling for the ravioli is one I came up with some time back when I ran short of another filling and had a couple of empty ravioli shells left.  This filling is a mix of Greek yogurt and grated Parmesan cheese.  I use a 50/50 mix for my filling.  My base recipe is 1/2 cup each which should fill two dozen ravioli at least.  To make more it's easy enough to make as little or as much as you need using this ratio.

The meatballs that went with this dish are made from hot Italian sausage made it Uncle T's kitchen.  If you don't want to make sausage you can use any Italian sausage you choose.  I prefer hot Italian sausage for this dish but I imagine a sweet Italian sausage would be good if that is your preference.  I make the meatballs by using my #100 portion scoop.  Melt a some butter in a large skillet and add the meatballs.  Cook them until they are browned on all sides.

A skillet full of ready to serve goodness

To make the white wine butter sauce add three or four more tablespoons of butter to the skillet with the meatballs and when melted and bubbling add 1/2 to 3/4 cup of white wine.  It's always best to use a wine you enjoy drinking.  This time I used a sauvignon blanc.  By the time the wine has cooked down a bit the ravioli should be done and can be added to the skillet.  Don't bother draining the ravioli as you take it out of the pot.  The starches in the pasta water should help the sauce to thicken.  If it doesn't get as thick as you want mix a little corn starch and water then add it to the sauce and stir until it thickens.  Give the ravioli and the meatballs a good mix to get them well coated with the sauce and serve.

Plated up and ready to eat

Once you plate the ravioli and meatballs spoon a little sauce over them.  You can add a bit of grated Parmesan cheese over the top but it isn't really needed.

Give this this one a try and let me know what you think.  Remember, have fun in the kitchen.

Uncle T

Shrimp and Eggplant

Some months back I was watching a chef prepare a dish on one of the morning shows.  The silly sort of thing you do when everything is closed down due to snow.  All I can remember of the segment was him using chunks of eggplant, tomatoes, and shrimp.  Based on that I decided to make a supper based on my memory of that dish.

I used a couple of things from one of our favorite stores, Leila's Mediterranean Market.  The family that owns is originally from Lebanon and they have olive oil from family olive groves in the store.  One of the things I used was a 7 spice blend and the other was some harissa that I'd gotten to use in making some merguez sausage.  Harissa is a chili paste used as seasoning throughout the middle east.

This is a quick easy meal to make and if you have to count carbs for dietary reasons this variation is for you.

Shrimp and Eggplant

1 lb shrimp, I used 31-40 size and pulled the tails off
1 eggplant
1 can tomatoes, diced or whole
3 Tbs harissa
2 Tbs Arabic 7 spice blend
salt
pepper (optional)
sesame oil

Peel the eggplant and cut it into 3/4 inch chunks.  Put in a bowl and toss with the Arabic 7 spice to coat.  Add sesame oil to a skillet and get it hot.  Add the eggplant chunks and let fry until the side that's down is browned.  Turn the eggplant to fry the top side.  When the top is browned add the tomatoes and their juice to the skillet.  If using whole tomatoes roughly break them up.  Add the harissa and mix into the tomato and eggplant mixture.  Add salt to taste and pepper if using.  Bring to a simmer and add the shrimp.  Keep simmering until the shrimp are done which should only take a few minutes.  Spoon over couscous or cauliflower substitute and serve.  Depending on the size of the eggplant this will serve 3 - 4 people.

To make the cauliflower couscous run the cauliflower over a grater.  Put the grated cauliflower into a hot skillet with melted butter.  Stir or toss the cauliflower until it is heated through.  Plate it and add the shrimp and eggplant.

Shrimp and eggplant served over cauliflower

Based on rough estimates, the pictured plate came to  25 grams of carbs.  If you have having to watch your carbs due to diabetes then this is a good meal that is fairly low in carbs.

If you give this a try let me know what you think.  Get in the kitchen and have fun.

Uncle T

Smoked Chicken Parmesan

When I started thinking about this, I did a Google search to see if it was a thing.  All I found were recipes for chicken breasts stuffed with the other parts or for chicken parmesan fatties.  For those that may not be familiar with a fatty I'll explain it.  A fatty is made with sausage or ground beef laid out flat with other things laid down the middle then the sausage/ground beef is rolled into a log shape that is stuffed.  Many people will cover the fatty with a bacon weave before smoking it.  The closest I found to mine was a Rachel Ray recipe but she grilled the chicken rather than smoking it and used smoked Mozzarella.  She also called hers grilled chicken parmesan.  So it seems I'm safe saying this is my own thing.  Since there is just the two of us, I made three so I'd have one to to take to work for lunch.  I wrote the recipe for four.

A nice thin blue smoke, just what you want

I do have to say I don't know the temperature used to smoke the chicken since I did it on my Weber Performer and my remote thermometer probes are in the smoker.  I did use one of my baby dial thermometers to check the internal temperatures of the chicken breasts.  Yep, none of those new fangled digitals for me.

Chicken breast flipped for more even smoke

While I have a variety of woods available for smoking, I used pecan wood for this as it was what was most ready to hand.  Hickory would work well for this as would apple and cherry.  You'll want a wood with a good flavor and good smoke without being overbearing.


Smoked Chicken Parmesan


4 boneless, skinless chicken breast
1 quart canned tomatoes
1 medium white onion
3-4 cloves garlic, minced
2-3 Tbs olive oil
Grated Parmesan cheese
Grated Mozzarella cheese
salt
pepper
garlic powder
Italian seasoning
crushed red pepper


Season the chicken breasts with salt, pepper, garlic powder and let rest while the charcoal is getting to the proper stage to start cooking.  This means the charcoal is covered all over in a fine grey ash.  Put the chicken on the grill/smoker and add your choice of wood to the coals.  If using a grill, set it up for indirect cooking.  If you have a gas grill, put wood chips in aluminum foil and poke a few hole in it and place it over the burner that is lit.  Smoke until the internal temperature is 165F.  Once the chicken is at temperature take it off to complete the dish.

Chicken with tomato sauce ready for the cheese

While the chicken is smoking make the sauce to go on top.  Cut the onion in half from top to bottom.  Then make 3 cuts equally spaced around the side taking care to leave space at the root end to hold it together.  Then start slicing at the top end working to the root making 1/4 inch slices.  Heat olive oil in a skillet and add the onions and garlic and cook until translucent.  Once the onions are translucent, add the tomatoes and roughly break them up with a spoon.  Add salt, pepper, Italian seasoning, and crushed red pepper to taste and stir.  Let the mixture simmer in the skillet until ready to use.  Add the juice from the tomatoes if the sauce needs to be looser.

Parmesan and Mozzarella added ready for the smoker

Use a pan that the chicken breasts will fit in fairly snuggly and you won't mind putting on the grill/smoker.  Spoon a bit of the sauce on the bottom of the pan then put the chicken in.  Spoon the sauce over the chicken breasts equally.  Sprinkle Parmesan cheese then Mozzarella cheese over the chicken breasts.  Put the pan on the grill/smoker adding additional wood if necessary and smoke until the cheese is melted and has taken on as much smoke as you want.

The cheese is melted and it has picked up some smoke

Chicken Parmesan seems to mostly be served with spaghetti but you can use any pasta or other side you want.  I made a warm orzo side that also does well as a cold orzo salad.  It has orzo, a couple chopped canned tomatoes, about 2 Tbs finely minced onions, salt, white pepper, and olive oil.

The final product, a fine tasty meal

I also drizzled a bit of brandy over the chicken breast when they were seasoned just to add another layer of flavor.  You could also add some red wine to the sauce to boost the flavor but I didn't do that this time.


This dish has the advantage of easy clean up since you're only using the skillet inside and one pan outside.  This is an easy meal to throw together and yields great flavor.  The good wife said I could do this one again.  I can also attest that any leftovers are very good the next day as lunch at work or to have for another supper.


Give this a try, especially if you are wanting to try something different with your grill/smoker.

Shrimp and Grits

According to all the history I can find, shrimp and grits was a breakfast meal in the low country.  It was as simple as its name.  While the grits were cooking, someone would head to the docks to buy freshly caught shrimp.  The shrimp would be boiled or cooked in bacon grease and then be served with the grits.  A great combination to get you through the day until supper.


As time went on, people started adding things to improve the flavor.  Eventually, restaurants got into the shrimp and grits game and most every chef will have their own take on the dish.  Today, shrimp and grits is a lunch or supper meal instead of a breakfast meal.  Just like chefs playing with the dish, most people have their own take on it though most are fairly similar.


A word on grits, use real grits for this dish.  The boy called a couple of weeks ago to relay something he'd found in a cook book.  He has inherited from both the good wife and me a love of good cooking and acquiring cook books.  He was looking for a recipe for shrimp and grits and found one in a Southern Living cook book that called for instant grits.  He knew that the proper thing in the grit eating world was regular stone ground grits that take 25 - 30 minutes to cook properly.  Instant and quick grits just don't have the proper flavor, texture, or consistency.


I've seen a few recipes for shrimp and grits that use sausage of some sort but most call for bacon.  Personally, I like using bacon for my shrimp and grits.  I made some Andouille sausage a week ago so I may use some of it for shrimp and grits just to experiment a bit.




Shrimp and Grits


1 lb peeled deveined shrimp, 25 - 30 count
6 slices thick cut bacon
1/2 medium onion, diced small
1/2 bell pepper, diced small
2 - 4 cloves garlic, minced
salt
pepper
cumin
cayenne
2 cups stone ground grits
2 cups water
2 cups whole milk
4 oz sharp cheddar cheese, grated
butter
white wine


For the grits, in a large pot combine the water, milk, and about a tablespoon of salt.  Turn heat to medium to medium-high and bring to a boil.  Slowly add the grits stirring constantly to avoid clumps.  Once the grits are fully stirred in bring the pot down to a simmer and put the lid on.  Stir every 3 - 5 minutes until the grits are tender and most of the liquid has been absorbed.  This can take from 20 - 30 minutes.  Once the grits are done, stir in the grated cheddar cheese a bit at a time for easier melting.


The shrimp can be done either with the tails or without.  Season them with salt, pepper, cumin, and cayenne according to your taste and let them sit while the bacon is cooking.  I go a bit light on the cumin and cayenne since I just want a hint of the flavors for the sauce.


In a large skillet, brown the bacon without getting it crispy.  Remove it from the skillet and let cool.  Once cool, chop it into small pieces.  Using the grease rendered from the bacon cook the onions, pepper, and garlic until they are soft and the onion is translucent.  Add the shrimp to the onion and pepper mixture, make sure they are in a single layer to cook uniformly.  Turn the shrimp when they are halfway done and add the bacon back to the skillet.  Add 2 - 3 Tbs of butter to the skillet and let melt then toss or stir to mix the butter in well.  Add about a 1/2 cup of white wine, I use the two glug method, and stir in.  Let the whole mixture simmer until it reduces to a nice sauce.  The sauce won't be thick but it will coat the back of a spoon good.  This should happen about the time the shrimp are done.


Spoon grits into a bowl.  Spoon some of the shrimp onto the grits and then add some of the sauce.  This should serve 4 people.  You can either pile the shrimp in the middle of the grits or line the edge of the bowl with them.  It just depends on the type of presentation you prefer.

A tasty bowl of shrimp and grits

Now, let me tell you how I don't follow my recipe.  I generally slice my bacon before I cook it.  I pull the slices from the package in a solid piece then slice it about 1/4 inch wide sections.  I put the sections in the skillet cut side down.  Once the bacon has been cooking for a bit, I mash the sections with my tongs and the individual pieces separate nicely.  I find I can get a more even color and doneness than doing whole slices.  I also use a bit of shrimp broth to cook my grits.  Whenever we have shrimp, the shell and tails get put in a bag in the freezer.  When I want shrimp and grits or gumbo, I dump the shrimp parts in the pressure cooker, cover them with water, and 30 minutes later I have some wonderfully shrimp broth.  For shrimp and grits, I substitute 1 cup of shrimp broth for 1 cup water.  I just want the hint of shrimp in the grits.  Another thing you can do, especially if you want a bit more bite to your grits is use some buttermilk in place of whole milk.  I tend to reserve this for when I'm short on sharp cheddar and don't want to run to the store to get more.  I also generally use 2 or 3 of the small sweet peppers that come in a mixed bag of yellow, orange, and red.  I have these on hand most times and I like the color variation.  I'll also pull some onions from the garden and use both the white and green part.


A variation I have used is to use some of my Sriracha bacon.  Since the Sriracha flavor is not really pronounced in my bacon I added a squirt of Sriracha to the skillet while I was building the sauce.  It turned out really nice and flavorful.


This is a rather simple recipe and a dish that lends itself to experimentation.  The only hard part is finding the patience to make a good pot of grits.  An old school Southerner won't consider it difficult to properly cook grits because that's what we grew up with.  If you want to know how seriously the South takes their grits, review the movie My Cousin Vinny.  Here's a quote from the movie, "No self-respectin' Southerner uses instant grits. I take pride in my grits."


So, give this recipe a try and let me know how you like shrimp and grits.


Uncle T