cooking the recipe: November 2014

Sunday, November 9, 2014

Salmon Grilled To Perfection

I found this recipe on the target web site. I like salmon prepared simple, because i just really like the flavor of the salmon its self .. Salmon is one of the very few fish i like or will eat.. Love halibut and also sole. surprisingly i really like a well prepared salmon steak as long as the skins very crispy. This recipe is really meant for salmon steaks, but I could only find the filets.The lemon juice eliminates some of the natural fishy taste of salmon, and the vegetable oil made the edges of the fish slightly crispy. This is just the way i like salmon on top of spinach !

Tip: A superior extra-virgin olive oil should be used as a sauce or finishing oil, and never as cooking oil.

ingredients

1/3 cup good-quality extra-virgin olive oil
1/4 cup coarsely chopped fresh oregano
1/4 cup fresh lemon juice
Four 8-ounce salmon steaks (or substitute halibut steaks or swordfish steaks)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 lemon, quartered

directions

Prepare barbecue and set at a medium-high heat. Mix the olive oil, lemon juice, and oregano in a small bowl. Set olive oil-herb mixture aside.

Rub the salmon steaks lightly with the vegetable oil and garlic. Sprinkle with salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.

TO SERVE: Place steaks on plates. Drizzle the olive oil-herb mixture over steaks. Garnish with lemon wedges and serve.

Thursday, November 6, 2014

Black Eyed Peas Kentucky Style

This is an easy down home country style ! I made this the easy way in the crock pot, it came out amazing! Sometimes I just gotta have that homemade food I was raised On. It's probably not the most healthiest food but every once in awhile ya just gotta have a little taste of home. Served this with sweet potatoes spinach and homemade cornbread brought me back so many memories, love my mama's cooking!!.

1: bag (16 oz) dried black-eyed peas

2: cups chopped cooked ham or salt pork,or ham hocks

5: cups water (you could use chicken broth (from two 32-oz cartons)

2: finely chopped celery stocks or (bell peppers) but the celery is the Kentucky style

1: cup chopped onion (1 large)

3: cloves garlic, finely chopped

1: teaspoon salt and pepper to taste

Place dried peas in large bowl; add enough cold water to cover. Let stand 8 to 24 hours.
2 Spray 5-quart slow cooker with cooking spray. Drain peas; add to slow cooker. Stir in remaining ingredients.
3 Cover; cook on Low heat setting 8 hours.

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