Nobu's Scrambled Eggs Donburi

Martha Stewart Living

Servings: 4

•     8 ounces skinless salmon fillet, cut into 3/4-inch slices
•     Coarse salt
•     2 tablespoons Japanese soy sauce
•     4 large eggs
•     4 tablespoons finely diced onion (about 1/2 onion)
•     1/4 cup tomato juice
•     1 1/2 tablespoons cooking sake
•     2 teaspoons extra-virgin olive oil
•     1 cup Nobu's Perfect Japanese Rice
•     1 sheet toasted nori
•     2 teaspoons toasted sesame seeds, for garnish

Prep: 20 mins / total time: 20 mins

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.

Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Lax Pudding

Martha Stewart Living

SERVINGS: 10

CASSEROLE

• 3 pounds medium russet potatoes
• 1 tablespoon coarse salt
• 1/4 cup fresh dill, chopped, and stalks reserved
• 1/2 stick unsalted butter, divided, plus more for dish
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 1/4 pound gravlax (sliced 1/8 inch thick)
• Freshly ground white pepper, for sprinkling
• 6 large eggs, lightly beaten
• 1 1/2 cups half-and-half
• 1 1/2 cups heavy cream

DILL BUTTER

• 6 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon coarse salt

PREP: 40 MINS TOTAL TIME: 2  HOURS  40 MINS

Casserole: Place potatoes in a large pot, and cover with 2 inches water. Add salt and dill stalks. Bring to a boil, reduce heat, and simmer until you can just pierce potatoes with a fork, 7 to 10 minutes. Pour off water, and discard dill stalks. Place paper towel across top of pot (not directly on potatoes), and let potatoes steam and cool 1 hour.

Preheat oven to 350 degrees. Peel potatoes, and cut into 1/4-inch-thick slices. Melt 3 tablespoons butter in a saute pan, and saute onion until softened, about 10 minutes.

Butter a 9-by-13-inch baking dish. Layer potatoes and gravlax, beginning and ending with potatoes, sprinkling each layer with chopped dill, sauteed onion, and pepper.

Whisk together eggs, half-and-half, and cream; season with pepper. Pour egg mixture over potatoes and gravlax, and dot with remaining 3 tablespoons butter. Bake until golden on top and bubbling around the edges, 45 minutes to 1 hour.

Dill butter: Meanwhile, mix all ingredients together, and roll into a log.

Let casserole cool slightly, 5 to 10 minutes, and serve warm with dill butter.

Everything Potato Galette with Lox and Creme Fraiche

Saveur

Serves 4

• ½ cup crème fraîche
• 2 tbsp. minced chives
• 2 tbsp. capers, drained
• 2 large russet potatoes
• 8 tbsp. clarified butter 
• 1 tsp. sesame seeds
• 1 tsp. poppy seeds
• Kosher salt and freshly cracked black pepper, to taste
• 4 oz. smoked salmon
• ¼ small red onion, thinly sliced

Mix crème fraîche, chives, and capers in a small bowl; season with salt and pepper and refrigerate until ready to use.

Peel and grate potatoes using the large holes on a cheese grater or cut into matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.


Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Place smoked salmon and onion evenly over surface and cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge before serving.

Roasted Buffalo Shrimp

Martha Stewart Living, March 2012

Makes about 40 / Serves 8

• Finely grated zest of 2 lemons (2 tablespoons), plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon celery seeds
• 2 1/2 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Coarse salt
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds large shrimp, peeled and deveined, tails intact
• 1 cup sour cream
• 1/4 cup pale-green celery leaves, finely chopped

Prep Time: 15 minutes / Total Time: 15 minutes

Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.

Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.

Smoked Whitefish Chowder

Food & Wine

SERVINGS: 8

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon chopped thyme
1 cup dry white wine
3 1/2 cups chicken stock or low-sodium broth
One 10-ounce package frozen corn kernels, thawed
One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco

TOTAL TIME: 45 MIN 

In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.

Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.

Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco. Serve hot.

Make Ahead: The chowder can be refrigerated overnight.

Coquilles Sant Jacques

Laura Calder / French Food Made Easy

Yield: 6 servings

    SCALLOPS:
    1 tablespoon butter
    1 tablespoon olive oil
    1 pound/450 g scallops
    Salt and freshly ground black pepper

    DUXELLES:
    2 tablespoons butter
    8 ounces/250 g mushrooms
    2 shallots, minced
    Salt and freshly ground black pepper
    1 tablespoon chopped fresh parsley  

    SAUCE:
    2 tablespoons butter
    1 shallot, minced
    2 tablespoons flour
    1/2 cup125 ml white wine
    1/2 cup/125 ml fish stock
    2 tablespoons creme fraiche
    Lemon juice, to taste

    TOPPING:
    2 tablespoons chopped fresh parsley
    6 tablespoons fresh bread crumbs
    1 tablespoon butter, melted


Total Time: 45 min / Prep: 15 min / Cook: 30 min

Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside.

To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.

To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.

To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

Caribbean Catfish with Spicy Island Sweet Potatoes

Southern Living, 2005

Makes 6 servings

    7 tablespoons lime juice                                       
    6 tablespoons dark molasses                                    
    2 tablespoons soy sauce                                        
    2 tablespoons mince fresh ginger                               
    1/4 teaspoon ground allspice                                   
    1/4 teaspoon ground red pepper                                 
    3 cloves garlic mince                                          
    3 sweet potatoes peel, shred (2 lb)                            
    1 teaspoon mince canned chipotle peppers                       
    1 teaspoon adobo sauce (fr. chipotle)                          
    1 teaspoon ground cumin                                        
    Salt and pepper                                                
    1 1/2 tablespoons canola oil                                   
    1/2 cup mince green onions                                     
    Aluminum foil                                                  
    2 1/2 pounds catfish filets (6 fillets)                        
    Cooking spray                                                  
    2 1/2 tablespoons fresh chop cilantro                          

PREP 30 MIN/COOK 27 MIN/BROIL 8 MIN

Bring 6 tablespoons lime juice, molasses, and next 5 ingredients to a boil in a small heavy saucepan over medium heat. Reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until mixture is reduced to 1/2 cup; cool.

Saute sweet potatoes and next 4 ingredients to taste in a large nonstick skillet in hot oil 6 to 7 minutes or just until tender. (Do not brown.) Stir in green onions and remaining 1 tablespoon lime juice. Remove from heat; cover with foil to keep warm.

Place catfish fillets on a broiler pan coated with cooking spray; season fillets with salt.

Broil 6 inches from heat 3 minutes; brush molasses mixture evenly on fillets, and broil 3 to 5 minutes or just until fish flakes with a fork.

Spoon sweet potato mixture evenly onto 6 serving plates; top each with 1 fillet.  Sprinkle evenly with minced cilantro. Garnish, if desired.

per serving: 314 cal (25% fr. fat); 8.7g fat (1.5g sat, 3.5g mono, 2.6g poly); 30g protein; 30g carb; 2.6g fiber; 99mg chol; 3.8mg iron; 517mg sodium; 156mg calc

Scallop and Corn Chowder

Real Simple, 2005

Makes 4 servings

    5 slices bacon diced                                           
    1 1/2 pounds scallops pat dry (ab. 16)                         
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 sm. yellow onion thin slice halves                           
    1/2 pound yukon gold potatoes 1/2-in dice                      
    1/2 cup dry white wine                                         
    1 cup chicken broth                                            
    1/2 cup heavy cream                                            
    Kernels from 2 ears corn (ab 1 c)                              
    1/4 cup chop flat-leaf parsley                                 

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.

Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.

MY NOTE: Simple and delicious. I threw in some roasted asparagus and used cilantro instead of parsley. Canned corn was just fine.

MXF

NUTRITION PER SERVING
CALORIES 417.21(36% from fat); FAT 16.9g (sat 8.39g); PROTEIN 35.9mg; CHOLESTEROL 107.18mg; CALCIUM 80.44mg; SODIUM 820.88mg; FIBER 2.74g; CARBOHYDRATE 25.87g; IRON 1.54mg

Pan-fried Salmon Burgers with Cabbage Slaw

Misc. Sources

Makes 6 servings

    1 1/2 pounds skinless salmon steaks fine chop                  
    1/2 cup mayonnaise                                             
    2 tablespoons Asian fish sauce                                 
    2 tablespoons hot pepper sauce                                 
    2 cloves garlic minced                                         
    1 med. shallot minced                                          
    1 tablespoon mince fresh ginger                                
    1/2 teaspoon lemon zest                                        
    1/2 cup + 2 tbsp. chop cilantro                                
    1/2 cup + 1 tbsp. chop mint leaves                             
    Salt and pepper                                                
    1 1/2 cups panko or other bread crumbs                         
    2 tablespoons lemon juice                                      
    2 tablespoons lime juice                                       
    2 tablespoons unseasoned rice vinegar                          
    1 teaspoon sugar                                               
    1/2 sm. green cabbage shredded                                 
    1 sm. cucumber peel, seed, julienne                            
    1 sm. red onion thin slice                                     
    1 sm. red bell pepper thin slice                               
    1/4 cup sesame seeds                                           
    1/4 cup vegetable oil                                          
    6 onion rolls split, toasted                                   

ACTIVE: 1 HR/TOTAL: 3 HR

In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, hot sauce, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.

In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.

In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

Place salmon burgers on rolls, top with the slaw, close the sandwiches and serve.

MAKE AHEAD The uncooked salmon burgers and the slaw can be refrigerated overnight.

MY NOTE: Recipe calls for avocado aioli, but I didn't clip that.  Perhaps avocado dressing can be used in its place.

Ginger Lime Salmon

Misc. Sources

Makes 4 servings

    1 1/4 pounds salmon fillet skinned                             
    1 teaspoon evoo                                                
    Salt and pepper                                                
    2 tablespoons lemon or lime juice                              
    2 teaspoons grated ginger or garlic                            
    2 limes to squeeze over salmon at table                        

Prep time: 5 min/Cook time: 15 min.

Preheat oven to 450° F. Rub a 10-ounce skinless salmon fillet with just enough olive oil to coat. Place in a 10-inch nonstick skillet with an ovenproof handle (not plastic). Season with salt and pepper, a squeeze of lemon or lime and freshly grated ginger or garlic to taste.  Bake 12-15 minutes or until firm to the touch and done to your liking.

Nutrition Score per serving (3.5 ounces): 199 calories, 40% fat (8g; 1g sarurated), 5% carbs, 55% protein, 0.05g fiber.

Tuna, Artichoke and Noodle Casserole

Martha Stewart Living, 2009

Makes 6 servings

    1 pound elbow macaroni                                         
    Salt and pepper                                                
    1/2 med. onion coarse chop                                     
    2 ounces anchovy fillets (ab. 10), drain                       
    14 ounces artichoke hearts (ab. 11), drain                     
    2 tablespoons capers rinse                                     
    3/4 cup parmesan cheese                                        
    6 ounces tuna drain, reserve 2/3 c water                       
    1/2 cup +2 tbsp evoo                                           
    1 1/2 teaspoons lemon zest                                     
    1/4 cup fine chop parsley                                      
    1/3 cup bread crumbs                                           

Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.

Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.

Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

MY NOTE: Some complain it's too fishy, so you may want to halve the anchovies.

Spaghetti with Carmelized Onions, Anchovies and Toasted Garlic Breadcrumbs

Martha Stewart Living, 2008

Makes 4 servings

    1/2 loaf day old white bread no crust, 1-in cube               
    1/2 cup +1 tbsp evoo                                           
    9 cloves garlic 3 crush, 3 thin slice                          
    Salt and pepper                                                
    3 onions thin slice                                            
    3-5 oil-pack anchovy fillets chop                              
    1/4 teaspoon red pepper flakes                                 
    1 pound spaghetti                                              
    1 cup coarse chop flat-leaf parsley                            
    1 tablespoon unsalted butter                                   
    Parmesan cheese                                                

Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.

Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.

Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

Tuna Nicoise Sandwiches

Martha Stewart Living, 2005

Makes 4 servings

    1/2 white onion thin slice                                     
    1/2 red onion thin slice                                       
    1/4 cup + 4tsp evoo                                            
    2 tablespoons red wine vinegar                                 
    14 ounces tuna                                                 
    1 tablespoon lemon juice                                       
    4 ciabatta rolls, split horizontally                           
    2 heads bibb  lettuce                                          
    1/2 cup nicoise olives pitted                                  
    4 hard boiled egg peel, thin slice                             

PREP TIME: 20 MIN/TOTAL TlME: 20 MIN.

Because tuna is the star ingredient in this sandwich, it's worth buying oil-packed tuna in a jar, which has a higher quality and finer flavor than the canned variety.

Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.

Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.

Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 tsp oil. Cover with top halves of rolls.

MXF

Salmon Dip

Martha Stewart Living, 2006

Makes 6 servings

    1/2 cup dry white wine                                         
    1 salmon fillet skin on                                        
    2 ounces cream cheese room temp                                
    1/2 ounce smoked salmon fine chop (2 tbsp)                     
    1 tablespoon scallion sliced                                   
    1 teaspoon lemon zest                                          
    1 tablespoon lemon juice                                       
    1/2 teaspoon dijon style mustard                               
    1/4 teaspoon salt                                              
    Pepper                                                         
    4 heads endive                                                 

Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.

Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.

Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. in flaked salmon. Serve dip with endive leaves. Dip can be refrigerated in an airtight container up to 1 day.

Salad Nicoise

Martha Stewart Living

Makes 8 servings

    1 lg. shallot minced                                           
    1 tablespoon capers                                            
    2 tablespoons dijon style mustard                              
    2 tablespoons white wine vinegar                               
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    6 tablespoons evoo                                             
    1/2 pound green beans                                          
    1 pound sm. red potatoes                                       
    1 sm. head romaine lettuce cut bite size                       
    1 stalk celery cut to 1 in. pieces                             
    2 lg. eggs                                                     
    2 tomatoes cut to wedges                                       
    4 radishes thin slice                                          
    6 ounces canned tuna                                           
    24 olives                                                      

Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside.

Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green,about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender,about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.

To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives. Drizzle with remaining dressing, and serve.

MY NOTE: A really simple delicious filling salad. I used salmon instead of tuna and it was great. Omit radishes, natch. My own photo.

MXF

PER SERVING: 210 CALORIES, 13 G FAT. 62 MG CHOLESTEROL. 14 G CARBOHYDRATE, 491 MG SODIUM. 11 G PROTEIN, 2 G FIBER

Dill-mairnated Salmon with Pickled Cucumbers

Martha Stewart Living

Makes 4 servings

    2 cucumbers                                                    
    3 tablespoons rice wine vinegar                                
    1/2 cup chop fresh dill weed                                   
    1 teaspoon sugar                                               
    1 teaspoon salt                                                
    4 salmon fillets, no skin (5 oz ea)                            
    1/4 teaspoon pepper                                            

Heat a grill or grill pan until very hot. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.

Place salmon on a tray, sprinkle with remaining 1/4 teaspoon salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

Per serving: 291 calories, 15 g fat, 94 mg cholesterol, 8 g carbohydrate, 863 mg sodium, 29 g protein, 1 g dietary fiber.

My Notes: Tasty and simple. I add some crushed red pepper to the cukes for color and taste. 3 tbsp of dill is a lot, so maybe a little less in the cukes next time.

MXF

Classic Caesar Salad

Martha Stewart Living

Makes 4-6 servings

    CROUTONS:                                                      
    2 tablespoons unsalt butter melted                             
    2 tablespoons evoo                                             
    8-10 ounces italian breads cut to 3/4 in. cubes                
    2 teaspoons salt                                               
    1/4 teaspoon cayenne pepper                                    
    1/2 teaspoon pepper   
                                        
    SALAD:                                                         
    2 cloves garlic                                                
    4 anchovy fillets                                              
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    1 tablespoon lemon juice                                       
    1 teaspoon worcestershire sauce                                
    1/2 teaspoon dijon style mustard                               
    1 lg. egg yolk                                                 
    1/2 cup evoo                                                   
    20 ounces romaine lettuce                                      
    1 cup grated parmesan cheese                                   

If you prefer not to use the raw yolk in this recipe, substitute one tbsp. of store-bought mayonnaise. The croutons are best made no more than half an hour before assembling the salad.

Heat oven to 450°. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on an 11-by-17-mch baking sheet. Bake until the Croutons are golden, about 10 miriutes. Set aside until needed.

Place the garlic, anchovy fillets and salt in a large wooden salad bowl. Using two dinner forks mash the garlic and anchovies into a paste.

Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.

Chop the rornaine leaves into 1- to 1 1/2 inch pieces. Add the croutons, romaine. and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince the garlic and anchovies, and place with the remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, up to 4 days.

MXF

Corn and Clam Chowder

Martha Stewart Living

Makes 8-10 servings

    6 ears shucked corn                                            
    2 Spanish onions                                               
    1 lg. carrot chunked                                           
    3 stalks celery chunked                                        
    1 teaspoon whole black peppercorns                             
    1 dry bay leaf                                                 
    4 sprigs fresh thyme                                           
    Salt and pepper                                                
    1 cup dry white wine                                           
    4 pounds littleneck clams scrubbed                             
    2 tablespoons unsalt butter                                    
    1 1/4 pounds sm. red potatoes chunked                          
    3/4 cup heavy cream                                            
    2 tablespoons chop fresh chives                                
    1 tablespoon chop, seeded jalapeno chiles                      

Make stock: Cut kernels from cobs; set aside. Slice 1 onion, unpeeled into 8 wedges. In a stockpot, combine corn cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water: bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard solids. Stock can be refrigerated up to 1 week

In a large, wide saucepan, bring wine to a simmer. Add clams. Cover; stear until clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill liquid. Shuck clams; halve large ones, Refrigerate, submerged in a bit of reserved liquid.

Finely dice remaining onion. In a large stockpot set over medium heat, melt butter. Add onion; cook, stirring, until translucent, about 6 minutes. Add potatoes and reserved kernels; cook 3 to 4 minutes.

Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to pot, leaving behind sediment. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in crearn, and remove from heat. Puree 2 cups; return to pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)

Add chives, jalapeno, and reserved clams to pot. Adjust seasoning; serve.

Grilled Salmon with Chinese Barbecue Sauce

Food Network, The Neelys

Makes 4 servings

    1 tablespoon canola oil                                        
    1 tablespoon mince garlic                                      
    1 tablespoon mince ginger                                      
    1 tablespoon mince green onions                                
    1 teaspoon red pepper flakes                                   
    1/2 cup orange juice                                           
    1/2 cup hoisin sauce                                           
    3/4 cup soy sauce                                              
    3 tablespoons honey                                            
    2 teaspoons sesame oil                                         
    4 8-oz salmon steak 1-in thick                                 
    Salt and pepper                                                
    Vegetable oil 4 brushing                                       
    3 cups baby spinach                                            

Prep Time:  10 minutes/Cook Time: 25 minutes

Heat a medium size saucepan, over medium heat.

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Preheat grill to medium-high heat.

Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

My Note: This is a pretty quick, tasty way to cook salmon. The sauce is pretty tasty, although I thought some of the measurements were off. A half cup of hoisin and 3/4 cup of soy is a lot, so I used less. It was still really salty from the soy. Tastes great with the spinach.

MXF 

Winter Crunch Salad with a Mind-Blowing Sauce

Food Network, Jamie Oliver

Makes 4 servings

    A few young carrot peel, fine slice                            
    A few small raw beet peel, fine slice                          
    A few sticks of celery trim, thin slice                        
    1/2 small Romanesco or cauliflower broken                      
    1 bulb fennel trim, fine slice                                 
    Handful beet leaves, washed                                    
    1 bunch radishes trim, wash                                    
    1/2 celeriac peel, fine slice        
                          
    FOR SAUCE:                                                     
    6 cloves garlic peeled                                         
    1 cup +1 tbsp milk                                             
    10 anchovy fillets in oil                                      
    2/3 cup evoo                                                   
    2-3 tablespoons white wine vinegar                             

Prep Time:  10 minutes/Cook Time: 20 minutes

Its proper name is bagna cauda, which basically means "hot bath" in Italian, and the idea is that you have a load of raw or just cooked pieces of vegetable which you dip into a delicious, warm sauce. You may like your sauce to be thick and oozy but I prefer mine to be quite thin and delicate, like the texture of thin custard, with a lovely sheen to it. You can use any vegetables you want, and depending on the season you can do a light summer version or a more root-veg-based winter one. I actually prefer my veg to be raw, as I love the crunch you get from them, but if you want to boil them briefly until they're al dente, feel free.

First, prepare all your vegetables, because once the sauce is done you'll be ready to serve!

To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn't boil over. Don't worry if it splits and looks a little lumpy - simply remove from the heat and whiz the sauce up with an immersion blender. Gently blend in the extra-virgin olive oil and the vinegar a little at a time - you're in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there's enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.

There are 2 ways you can serve this - with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the vegetables arranged around the bowl, or serve the vegetables in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra-virgin olive oil.

MY NOTE: This is actually full of veggies I don't really like, so I will prolly want to do some substitutions.