Herb Crusted Salmon

Dear Fellow Reader,

Let me ask you a question. How often do you eat Salmon? If you taking time to answer this question you can stop because I already have the answer. The answer is not enough!

Salmon is one of the most delicious foods ever on the face of this planet and I consider anyone who has not put salmon in their mouth deprived.

But no need to fear, I am here to un-deprive you. Your welcome.

This recipe is really good and pretty quick to make so it can definitely be made on a weeknight

So heres what ya need!

Salmon (a filet big enough to serve at least 3 to 4 people), panko, melted butter, dijon mustard, thyme, chives, parsley, lemon zest, and garlic.

First the salmon filet must be skinned. I bought this filet with the skin off so I skinned the fish myself but you could buy a skinned salmon filet or as your fish monger to skin it for you.

The slice the filet into equally sized pieces (this leads to equal cooking times) and dollop dijon mustard over the filets.

Then with a butter knife or your fancy schmancy pastry brush smear the mustard evenly over the surface of the fish

Next for the herbs. Its gonna be 3 tablespoons chopped parsley, 2 tablespoons chopped chives, 2 teaspoons minced thyme, 2 cloves minced garlic and 1 teaspoon grated lemon zest. along with about half a stick of melted butter

Mix it all together in a bowl with 3/4 cup panko and some salt and pepper. If you need to add more butter to moisten the panko more by all means, go for it. Who am I to stop you.

Then pack the topping mixture thickly on top of the salmon.

Set your oven to 425 and bake the salmon for about 8-12 minutes, until full cooked through. I also turned on the broiler for the last couple minutes to help the coating brown more. 

And there you go! I have save you fellow reader from being deprived in this world from Salmon!

You can thank me later fellow reader. Enjoy!

The Ultimate Steak Salad- Pt. 2

Dear Fellow Reader,

Typically when you read a blog that has a post titled "Part 1", the second post would come the next day. Well.....not this blog.

I started a new cafe on Monday and since then I have been trying to get myself adjusted and acquainted with it. Its Thursday and I am much more comfortable with it and everything is going well. Since now I am more settled with the new flow of things and I am no where near as exhausted when I come home from work as I was earlier this week I have some time to sit down and give the blog the attention it deserves.

So, just to refresh, the steak was prepped and has been sitting in the marinade (made of soy sauce and Italian dressing) overnight and now its time to cook the steak and make the salad.

So for the salad:

Chop up a whole bunch of good stuff to put inside. I chose cucumbers, red bell peppers, yellow peppers, tomatoes and kalamata olives. This is an important step for a good chopped salad, you want the salad to be filled with good vegetables and that are all similar in size and go well together in terms of flavors (I know you see those Texas Toast croutons in the background, just wait young padawan, just wait).

Note: Before we go on there are some mistakes I made in the making of this post, I was so incredibly tired while I took the pictures on Monday that I had to retake a bunch.

Mistake 1: See anything different from this picture from the last. Yes, I forgot to show the lettuce but that's okay, we all make mistakes. I used about 1.5 romaine hearts.

Now, the time has come. I know everybody thinks croutons are croutons, but there not. If you ever find croutons on your grocery list you must buy Texas Toast croutons because they are amazing. truly.

Oh here comes another mistake.......

Mistake 2: I had to toss the salad the third time because first it was the lettuce now it was croutons.

And then you have to toss the salad with the dressing at least 5 minutes before serving so it can wilt appropriately. Balsamic always tastes best with red meat, but what do I know.

Okay now its time to actually cook the meat. Typically I would grill it, but you see at my apartment complex the grill has to be shared with the other residents (ew, strangers). And i went to go check it out one day and it looks pretty sketchy so I decided to broil it instead.

When you have meat that has been marinaded in the fridge its best to take it out and let sit for a little to take the chill off so it cooks more evenly.

First preheat the broiler on high. 

Then set up a broiler pan which is a sheet rack over a pan lined with tin foil.

I actually let the boiler pan sit under the broiler for about 10 minutes to get hot.

Mistake 3: I never took pictures of the cooking process but i usually boil it for about 7 minutes per side for medium rare. And I allow sometime for resting.

Oh look! Mistake 4: I forgot to mix in the blue cheese crumbles in the salad!

And here is the London Broil after it was boiled and rested! I serve this on the side so you can add as much as you want.

And that's about it fellow reader! Enjoy!

Oh, and don't forget the lettuce.
or the croutons.
or the blue cheese.

The Ultimate Steak Salad- Pt. 1

Dear Fellow Reader,

I went to the store this morning and bought a lot of good stuff to cook up this week and I saw London Broil and thought of how insanely good a big bowl of steak salad is, so I bought it and decided to share with you the tasty amazing-ness that is steak salad. But a steak salad takes some TLC and planning, it actually begins the night before.

First you must marinade the meat. Many people deem this unnecessary but it adds such unbelievable flavor to the meat and will overall enhance the salad. 

Here's what you need:

London Broil (you can also use flank steak or skirt steak), soy sauce, and Italian dressing. That's it! I actually got this recipe from my father, who's not a bad cook overall. He doesn't cook often but what he does cook he cooks well. He cooks the best ribs in this world. I am not a big rib eater but his are outstanding. 

Then with a paring knife, make tiny deep slits all over the surface of the steak. This helps the marinade penetrate the meat more. 

This is what it should look like!

This marinade is not difficult- it consists of two ingredients and a 3:1 ratio. 

3 parts Italian Dressing. This was a much bigger cut of meat so I used 1/2 cup measures. 

1 part Soy Sauce. 

Whisk it all together and add the meat and make it gets all smothered with the marinade. 

Cover it and put it in the fridge for anywhere from a few hours to 24 hours. 

Part 2 coming soon fellow reader!

A Literary "Blind Date"

Dear Fellow Reader,

Last week while I was in Mountain View exploring in a bookstore I came across something really interesting and couldn't pass up the offer.

It was called "Blind Date with a Book". Its books that are covered with brown bags (you know, like when you had to cover your school math books in grade school), and written on it is some general info about the plot, without revealing the title. This is the book that I picked out:

Sounds pretty intriguing right? Can anyone guess what it is?? I honestly had no idea what is could be

The title is............

"Elegy For Eddie" by Jacqueline Winspear. It is the ninth installment of her "Maisie Dobbs" series. I honestly don't know much about it (other then the description that was left on the paper cover and the back of the book).

But I have not seen this anywhere else and thought it be something cool to share. Keep on the lookout when you're in your local bookstore or library next time fellow reader, Blind Date with a Book seems to be becoming a trend!

Chili

Dear Fellow Reader,

Its Chili time! I know it been a while since I posted a recipe but I love chili and I make a good one, if I don't say so myself (but it's not just me, my roommate can vouch as well).

Its not a very difficult recipe either, and the flavor is excellent.

Here's what your gonna need, y'all (sorry, every time I talk about chili I think about Texas and people in Texas say y'all)

I already did the first two steps, which is the ground meat and the bacon. I browned 2 pounds of 80/20 ground meat and then drained it. If there is one thing you promise to do for me in your life, its to drain your ground beef. It will make all the difference because you don't want excess fat in your chili because it will separate and leave your chili very greasy.

I then rendered 1/2 pound bacon until crisped and set it aside. Now, if there are two things you promise to do for me in your life, they are to drain your ground beef and to save all the bacon drippings. The bacon drippings will add tremendous flavor.

You will also need to chop 2 yellow onions, 1 green bell pepper, 1 red bell pepper, 6 cloves garlic, you will need 1 28-oz can crushed tomatoes, 1 8-oz can tomato sauce, tomato paste, 2 15-oz cans kidney beans that are drained, 1 quart beef broth, and a whole bunch of spices (but more on those later).

Throw the peppers and onions in the bacon fat and let cook for about 12-15 minutes over medium heat. Also add about 2 teaspoons kosher salt.

Half way through add the garlic. The heats not too high so its not at risk for being burned.

And now for some fun, y'all (see I did it again. I don't know whats gotten into me)

You will need 3 tablespoons chili powder, 1 tablespoon each paprika and cumin, 2 teaspoons oregano leaves, and 1/2 teaspoon cayenne pepper.

After the onions and peppers have cooked for about 15 minutes and are nice and softened, its time to add the spices.

Add all the spices, toss of them to completely coat the veggies and let them cook for about 3 minutes.

 Next add 2 tablespoons tomato paste

and the 8-oz can tomato sauce. Stir really well and let cook for about 5 minutes (you want the raw flavor of the tomato paste to be cooked out and the color to develop into a deep brick red)

Your going to want it to look like this! Now for a secret ingredient....

Coffee! The stronger the better. its adds such depth of flavor. Pour in 1 1/2 cups. You also use 1 12-oz bottle of beer. I typically use that at home, but I can't buy beer out here by myself, so coffee had to do.

Add the coffee or beer and simmer for only about 2 to 3 minutes. You don't want all that flavor cooked out.

Add back the beef.....

Then the beans....

Then add the crushed tomatoes 

And finally one quart of beef broth. 

Then stir everything together real good and add a generous amount of kosher salt (I usually add up to 1 tablespoon. don't be alarmed, a lot of spices were added and the salt will help bring out their flavor). Then just let it simmer for about 1 1/2 to 2 hours, until its reduced and thickened and looks scrumptious. 

Oh I almost forgot! Add back the bacon right before serving. This way the bacon stays crisp in the chili and doesn't get soggy. 

See? Scrumptious.

Then set up your fancy dancy chili bar for your family. your friends. your wife. your husband. your girlfriend. your boyfriend. your ex girlfriend in hopes she won't be your ex for very long. or, for you ex boyfriend in hopes he won't be your ex for very long. OR for your....okay I will stop.

Okay well this was my chili bar. I had chips (scoops to be exact) sour cream, cheese and rice

Here's how I assembled my chili:

White rice first 

Then a healthy portion of chili

Then a dollop of sour cream

And cheese!

And that's it! enjoy the chili fellow reader! Cook it at your next birthday. your next wedding. your next anniversary. your next.....well, you get the point.