Recipe of the Month
2 (8 ounce) salmon filets
½ cup sesame oil (I use Dynasty brand or you can use any Asian style)
3 tbsp light brown sugar
¼ cup teriyaki sauce
¼ cup rice vinegar
1 ½ tsp grated fresh ginger
Make sure all bones & gray flesh are removed from salmon.
Make the marinade by blending together the sesame oil, brown sugar teriyaki sauce and ginger together in a jar and shake well.
Place filets and ½ the marinade in a plastic container or a Ziploc bag, reserve rest of marinade for later. Refrigerate for at least an hour covered, (I like to marinate for 24 hours and flip the bag at least once).
To prepare salmon, remove from container and discard the marinade. Place fish in shallow baking dish and shake reserved marinade well & pour over the fish. Place in oven and broil approximately 5 minutes per side until the outside is crisp and the inside is pale pink.
Salt Roasted Beef Tenderloin
1 ½ lbs. beef tenderloin, trimmed
1 tsp cracked pepper
1 tbsp olive oil
6 cups kosher salt
1 cup cold water
Pre-heat oven to 400o degrees. Sprinkle beef with pepper. Cook in hot oil in a skillet over medium-high heat, turning occasionally, 5 minutes or until browned on all sides.
Stir together salt & water Spread half of salt mixture in a rectangle (slightly larger than beef) in a large roasting pan; top with beef. Pat remaining salt mixture over beef, covering completely.
Bake at 400o for 45-50 minutes or until meat thermometer registers 145o
Tap crust with spoon; remove crust (will continue to cook if left on). Transfer to cutting board, cover with tin foil & let rest for 10 minutes. Slice & serve.
2 (29 ounce) cans sweet potatoes, drained & mashed
1/3 cup butter, melted
2 tbsp. white sugar
2 tbsp. brown sugar
1 tbsp. orange juice
2 eggs, beaten
½ cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tbsp. all-purpose flour
2 tbsp. butter melted
Lightly grease (or spray) slow cooker.
In large bowl, blend sweet potatoes, 1/3 cup melted butter, white sugar & 2 tbsp. brown sugar, Beat in orange juice, eggs & milk. Transfer mixture to crock pot.
In small bowl, combine pecans, 1/3 cup brown sugar, 2 tbsp. melted butter & flour. Spread mixture over sweet potato mixture. Cover crock pot & cook on high 3-4 hours.
NECTARINE TARTS WITH HONEY
1- 17.5oz package frozen puff pastry sheets, thawed
2 lbs nectarines (such as Redgold), cut into ¼-inch slices
6 tbsp sugar
¼ cup honey
Preheat oven to 425 degrees. Cut each pastry sheet into 6 (3-inch) squares and place in a single layer on 2 parchment paper lined baking sheets.
Arrange nectarine slices on each pastry square; sprinkle with sugar.
Bake 15 to 20 minutes or until pastry is golden brown, rotating pans top to bottom half way through.
Cool on a wire rack 5 minutes. Drizzle with honey just before serving.