Recipes – Page 31 – Rants Raves and Recipes

March 9, 2015August 8, 2015

Grilled Salmon with Chives Beurre Blanc

Grilled Salmon with Lemon & Chives Beurre Blanc

Grilled Salmon

A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.

You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.

With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.

Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.

Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.

I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.

Serve with lemon and chives beurre blanc ( http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc ) for a great meal.

Here are a few itmes to help make this recipe:
Mr Bar B Q 06601X Deluxe Non-Stick Flexible Grilling Basket
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set

Like my review for the Beurre Blanc – delicious and make sure the salmon is “Scottish”.

Yum

Grilled Salmon with Chives Buerre Blanc

Ingredients

6 to 8ounce Salmon filet or steak
2 Tbs neutral oil to place on fish and grill

Instructions

heat grill to 425 and brush to clean all debris from grill. Lightly oil both sides of salmon and lightly salt and pepper. just before placing on grill lightly oil the grill being very careful to avoid flare ups. cook 4- 6 minutes skin side down first, until skin begins to crisp and fish is easily lifted from the grill. reoiol area where fish will be cooked on turn and turn fish and cook for 4-6 minutes until done.

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February 21, 2015February 22, 2015

Lemon and Chives Beurre Blanc

Lemon and Chives Beurre Blanc

I came up with the idea for this recipe originally for sea scallops that I pan sear, but it works well with any kind of fish. Beurre blanc in french translates to white butter, it’s a decadent rich butter sauce that is easy to prepare and goes great with a myriad of dishes.

Ingredients for Lemon and Chives Beurre Blanc

1 finely diced shallot
¼ cup white wine
¼ white wine or champagne vinegar
½ tsp salt and pepper
½ cup heavy cream or ½ & ½
12 – 16 Tbs butter cut into ½ -1 Tbs pieces
¼ cup (approximate) finely chopped fresh chives
3 Tbs fresh lemon juice

Directions for Lemon and Chives Beurre Blanc

In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.

Now add the cream and salt and pepper bring that up to a boil and reduce by half.

Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I’m adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce, strain if you wish, then add the lemon juice and chives whisk gently and serve.

Here are a few items to help make this recipe:
Winco Stainless Steel Reinforced Bouillon Strainer, 8 inch — 1 each.
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid

A sweet, thick, rich butter sauce it doesn’t get any better than that, but it should have been “Scottish” salmon, maybe next time. Still 5 paws.

Yum

Lemon and Chive Beurre Blanc

Ingredients

1 finely diced shallot
¼ cup white wine
¼ white wine or champagne vinegar
½ tsp salt and pepper
½ cup heavy cream or ½ & ½
12 - 16 Tbs butter cut into ½ -1 Tbs pieces
¼ cup (approximate) finely chopped fresh chives
3 Tbs fresh lemon juice

Instructions

In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.
Now add the cream and salt and pepper bring that up to a boil and reduce by half.
Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I'm adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce,strain if you wish, then add the lemon juice and chives whisk gently and serve.

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

February 19, 2015August 12, 2015

Caramelized Onions for Steak

Caramelized Onions for Steaks

I think that the person who coined the phrase “patience is a virtue” was attempting to make french onion soup or caramelized onions for steaks. The seemingly simple act of caramelizing onions is in fact not quite so simple.

In order for onions to get to the rich dark brown texture takes a lot of time. Moderate heat to prevent burning and allowing the sugars to exude and brown can take up to an hour.

The following recipe isn’t for soup, it’s a rendition made to top steaks. I use a few tricks to help the flavors along and the results make any steak a “masterpiece”.

For good results I like to use Valdosta (sweet) onions . You can use others, but watch them. Some onions have a very high water content and will take an extremely long time to render out all that juice before they begin to brown.

Ingredients for Caramelized Onions for Steak

This recipe is for two steaks, if your cooking for more you will need a larger sauté pan. You don’t want to pile the onions up in the pan , you need as close to a single layer as possible.

1 large or 2 medium Valdosta or sweet onions thinly sliced
2 Tbs butter
1 Tbs canola oil
3 Tbs sugar
4-5 Tbs good Balsamic vinegar
1 cup water (to prevent onions burning if necessary)

Directions for Caramelized Onions for Steak

Peel and halve the onions and slice then very thin.

In a large sauté pan melt the butter and oil on moderate heat. Add the onions in as much as a single layer as possible. Gently stir the onions to coat with the butter and oil and once coated leave them in a single layer and allow the pan to do it’s job.

As the onions begin to brown with a spatula turn them allowing the onions to begin to brown evenly.

Keep a watch on the pan and do not allow the onions to burn. If it appears the are beginning to burn add a little water to slow the cooking process. If you find it necessary to add water, as you add it deglaze the pan scraping up any brown bits (fond).

Continue to allow the onions to cook turning occasionally.

After 30 -40 minutes you should have fairly good results. At this time add the sugar and stir to combine, then let the onions brown more in the pan turning once in a while to keep them from burning.

Once the onions are completely browned leave the pan on low and begin your steaks.

Just before the steaks are finished, bring the onions up to a medium high heat add the Balsamic vinegar deglazing the pan with it. Stir to combine, remove from the heat and top on the steaks and enjoy.

It’s beef and since I can’t have the other stuff I get the “sanitized version. I’m Mooooooooved to say I love the steak.

Yum

Caramelized Onions for Steak

Ingredients

This recipe is for two steaks, if your cooking for more you will need a larger sauté pan. You don't want to pile the onions up in the pan , you need as close to a single layer as possible.
1 large or 2 medium Valdosta or sweet onions thinly sliced
2 Tbs butter
1 Tbs canola oil
3 Tbs sugar
4-5 Tbs good Balsamic vinegar
1 cup water (to prevent onions burning if necessary)

Instructions

Peel and halve the onions and slice then very thin.
In a large sauté pan melt the butter and oil on moderate heat. Add the onions in as much as a single layer as possible. Gently stir the onions to coat with the butter and oil and once coated leave them in a single layer and allow the pan to do it's job.
As the onions begin to brown with a spatula turn them allowing the top sides to begin to brown.
Keep a watch on the pan and do not allow the onions to burn. If it appears the are beginning to burn add a little water to slow the cooking process. If you find it necessary to add water, as you add it deglaze the pan scraping up any brown bits (fond).
Continue to allow the onions to cook turning occasionally.
After 30 -40 minutes you should have fairly good results. At this time add the sugar and stir to combine, then let the onions brown more in the pan turning once in a while to keep them from burning.
Once the onions are completely browned leave the pan on low and begin your steaks.
Just before the steaks are finished, bring the onions up to a medium high heat add the Balsamic vinegar deglazing the pan with it. Stir to combine, remove from the heat and top on the steaks and enjoy.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.