|I am German with Italian influences
and so that means that Christmas Eve
Dinner is about the seven fishes, one
of which I will describe today. It’s a
roasted Salmon with tea rub and
cranberry walnut sauce. I hope you
will try this-it’s easy and has amazing
depth of flavor.
I would serve this with wild and brown
rice and sautéed Brussels sprouts and
garlic-also a 7 or 12 grain roll which
you can buy at Whole Foods Markets-
For those of you who are vegetarian
this recipe can be made using chicken
or plane flavored Sietan treating it as
the salmon and using vegetable or
mushroom broth(you can find this at
Whole Foods Markets also)in place of
the chicken stock-remember the best
chefs will look at a recipe and take the
principles of the recipe and tweak it to
their way of cooking.
In other words, if the recipe calls for
meat and you are a vegetarian use the
soy or wheat products that have the
consistency of meat and adapt the
ingredients to fit the profile. Have fun
with your cooking and stay loose-we
want to feel more happiness in our
lives-rules can be sometimes bent but
never broken !!
Remember as always read the recipe
twice and go slow-you can do
anything if you believe in yourself-
Have a spectacular Christmas-find love
and goodness in someone and take
Your God into your heart more often.
|now let's cook.....
Roasted Salmon with Chai Tea Rub serves 6
5 lb center cut piece of Wild Atlantic Salmon (or farm raised if that’s all that’s available)
2 tea bags of Celestial Seasonings Decaf India Spice Chi
2 t. salt
1 t. black pepper
½ t. cayenne pepper
1 t. dried dill
1 T. dried cranberries
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in New Jersey
|Open the tea bags and put the tea and all other ingredients into a spice grinder (coffee grinder)
and process until finely ground to create a "rub"
Remove and wash the salmon, the pat with olive oil on both sides
Work the "run" on both sides of the fish.
Place fish in a very hot pan sear both side with a little olive oil and butter-about 1 T. of each
Use more olive oil if need; Watch that the butter does not burn
Browning with butter will give a nutty flavor but don’t burn the !
If you need to just turn the fire down a little-to medium-
Next, place the fish on a oven proof platter and top with a few pats of butter and finish in the oven
for about 15-20 minutes depending on the thickness of the fish.
Remove and plate.
|Cranberry Walnut Sauce
2 T. olive oil
1 T. butter
1 cup finely dice white onions
2 cloves of garlic finely minced
½ t. chili flakes
salt and black pepper to taste
1 c. fresh cranberries
¼ c. dried cranberries
1 t. each of finely minced rosemary and thyme(fresh)
1 c. white wine
1 c. sour cream
1 c. toasted walnuts
In the pan that you sautéed the fish, add a little more oil and butter-about 2 T. of olive oil
and 1 T. of butter
Add onions, garlic, salt and black pepper, and chili flakes and sauté for a few minutes until the
vegetables are transparent and soft
Next add the fresh and dried cranberries with the rosemary, thyme and wine- sauté until the
fresh cranberries pop open
Add a till water up to 1 cup if necessary-meanwhile toast the walnut in a 400 degree oven until
browned lightly about 10 minutes (do not burn them).Cool the nuts and chop coarsely.
After the cranberries pop remove from heat and allow to cool slightly then put in a food processor
or blender set for course(don’t puree smoothly). Add in the sour cream-you can add a little white
wine or chicken stock if necessary- to make the sauce loose.
Reheat the sauce slowly over low so the sour cream doesn’t break and then add the walnuts last.
|Wild and Brown Rice with Roasted Brussels Sprout
1 lb. Brussels Sprouts
2 T. olive oil
Salt and Black pepper to taste
1 pinch of chili flakes
Trim off the outer leaves of the Brussels sprouts and cut in half vertically from top to stem. Then
cut each half into thirds vertically-rub all with the olive oil and sprinkle with the salt and black
pepper and chili flakes. Roast covered with aluminum foil at 400 degrees for 30 minutes then
uncover and finish to tender about 20 minutes more. Test to see if done then cool slightly.
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South Orange, NJ 07079
|and as always,......
remember you can do it!
Just read the recipe twice
and go slow.
|So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Gaslight Brewery and Restaurant
|To Cook the Rice
1 1/3 c. Wild Rice
1 1/3 c. Brown rice
1 large white onion finely diced
2 cloves garlic finely minced
salt and black pepper to taste(about 1 t. of each)
2 T. olive20oil
1 T. butter
1/3 cup of white wine
8 c. of water
In another pan big enough to hold the rice-about a 4 quart sauce pan with lid-heat the oil and
butter-add the onion and garlic and sauté till soft-deglaze with 1/3 c. of white wine-now add both rice
and sauté 5 minutes-add the water-bring to a boil and cut back to a simmer-place the cover on and
cook for about 30-45 minutes-if the rice is done and there is still water strain out the excess liquid and
discard-fold in the Brussels sprouts and adjust the salt and black pepper to your liking.
In another pan big enough to hold the rice-about a 4 quart sauce pan with lid-heat the oil and butter
Add the onion and garlic and sauté till soft. Deglaze with 1/3 c. of white wine.
Now add both rice and sauté 5 minutes-add the water-bring to a boil and cut back to a simmer-
Pace the cover on and cook for about 30-45 minutes. If there is still water strain out the excess liquid
and discard. Fold in the Brussels sprouts and adjust the salt and black pepper to your liking.