Posted by Trish | Under Dinner, Seafood
Wednesday Jan 18, 2012
Submitted by Bonita “Bunny” Mason
Serves 6-8, Depending on size of fish
Ingredients
1 Alaskan salmon, approximately 6 lbs., cleaned
1 med. red onion, thinly sliced
1 lemon, thinly sliced
4-5 sprigs flat leaf parsley
1 tsp dried thyme
freshly ground black pepper
sea salt
Directions
Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
Remove skin if desired & served baked salmon at room temperature.
Posted by Trish | Under Breakfast, Entrees
Thursday Sep 29, 2011
Submitted by Gary Floyd
Makes 12
Ingredients
1½ c. cake flour
t tbsp cake flour, reserved
¼ tsp salt
1 tbsp baking powder
3 tbsp sugar
1½ c. evaporated milk
1 lemon
1 large egg
1½ vanilla extract
butter
maple syrup
Directions
Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Posted by Trish | Under Dinner, Pork
Monday Jun 28, 2010
Submitted by Michelle Fawver
Serves 6-8
3 lb. country style pork ribs
1 small onion, sliced
1 lemon
garlic powder
Barbecue Sauce
14 oz. ketchup
5 oz. water
1/3 c. Worcestershire sauce
1 tbsp brown sugar
2-3 dashes Tobasco sauce
1 tsp salt
dash black pepper
Combine & bring to a boil.
Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.
1. Preheat oven to 400°F.
2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
3. Add fish to bowl & allow to marinate for about an hour.
4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
5. Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
7. Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
8. Serve with steamed rice & stir fried vegetables.
