Miso-Ginger Marinated Grilled Salmon

Thank you Bobby Flay

Ingredients

• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper
• Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Old-fashioned Apple Crisp

From the Barefoot Contessa

5 pounds McIntosh or Macoun apples
Zest of 1 orange
Zest of 1 lemon
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg

Topping
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter diced

Preheat oven 350.  butter 9x14 oval baking dish.

Peel, core and cut apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a mixer .  Mix on low speed until the mixture is crumbly and the butter is th size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are buble.  Serve warm with ice cream or whip cream.

Apple Crisp

6 apples peeled and sliced
3/4 cup flour
1 1/4 cup quick oats
1 1/4 cup brown sugar
2 tsp cinnamon
3/4 cup chopped nuts
3/4 cup butter

Put apples in greased 9x13 baking dish.  Mix all other ingredients and cut in butter.  Sprinkle over apples.

Bake at 350 for 40-45 minutes.

Lemon-Glazed Butter Cookies

1 cup (2 sticks) unsalted butter at room temperature
1/3 cup powdered sugar
1 cup all purpose flour
2/3 cup cornstarch

2 1/2 cups powdered sugar, sifted
1/2 cup (1 stick) butter melted
2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Cream butter and sugar.  Sift together flour and cornstarch and add to butter.  Blend until dough is soft, about 1 minute.  Drop by teaspoonfuls onto ungreased baking sheet.  Bake until very lightly browned, about 15 minutes.  Transfer cookies to racks to cool.

Meanwhile, combine sugar, melted butter and lemon juice.  While cookies are still warm, mound 1/2 teaspoon icing on each, icing will melt.  Cool cookies completely.

Refridgerator Bran Muffins

1 1/2 cups sugar
1 cup 100% bran
2 cups AllBran cereal
1/2 Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
3/4 cup golden raisins

Pour hot water over AllBran cereal and let stand until absorbed and cooled slightly.
Cream sugar and shortening.  Add eggs one at a time.  Add flour, soda, salt, buttermilk.   Blend alltogether and add raisins and remaining ingredients.

Refrigerate covered up to 5 weeks. When ready to use, dip batter from container without stirring, into a greased muffin tin. 

Bake at 400 degrees for 20 minutes.

Clam Chowder

2 - 6.5 oz cans of clams
1 cup minced onion
1 cup chopped celery
2+ cups potatoes
1/4 cup butter
1 quart half and half (don't try to skimp)
1 1/2 tsp salt
pepper

Saute onion and celery in butter until soft.  Add potatoes and simmer.  Add remaining ingredients.  Add clams last and clam juice to taste.  If you cook the clams too long they will be chewy.

Jeanne Mackley's Butterflake rolls

2 eggs (beaten)
1 1/2 cups evaporated milk (whole can)
2 Tbs yeast (heaping)
1 Tbs salt (heaping)
1/3 cup sugar
1 1/4 cup hot water
6 cups flour (more or less)

Roll 1 inch thick and spread shortening.  Fold and repeat 5 times.  Raise for 3 hours in muffin tins.  Bake at 400 for 15 minutes.

Dill Dip

1 cup sour cream
1 cup mayo (try with Greek Yogurt)
1 Tbs chopped onions
1 Tbs Chopped parsley
1 Tbs dillweed (to taste)
1 tsp of Beaumond

Aunt Dianne's Banana Cake

1 1/2 cups sugar
1/2 cup crisco
2 eggs
2 1/4 cups flour sifted
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 tsp vanilla
3/4 cup Buttermilk

Beat sugar and Crisco until creamy.  Add eggs.  Resift flour and Baking Powder, Soda and Salt.  Add bananas and vanilla and buttermilk.

Bake 350 for 30 minutes if in two 9 inch cake pans.

Frost with Cream Cheese frosting

Pavlova with Lemon Curd

4 egg whites
1/4 tsp cream of tartar
1 cup sugar

Whip whites stiff and add tartar.  Add sugar gradually and beat well.
Bake on a well greased parchment paper in a pie pan. Bake 1 hour 300 degrees.
Cool and leave in oven until cooled.

Lemon Curd

4 egg yolks
1/2 sugar (plus 3 Tbs)
3 tsp lemon rind

1/2 pint cream

Beat egg yolks slightly and then add sugar and rind.  Cook in double boiler until thickened. Cool and spread on pavlova.  Let stand in Merangue overnight with whipped cream. Take cream with NO SUGAR and you can make a day ahead or early morning.

Sweet Pie Crust (Sugar Cookie)

This is a great crust for Strawberry Pie, etc.

Cream
1 cube butter
2 Tbs sugar

Add
1 cup flour (stir or pulse in your mixer)

Put into pie tin as you would a graham cracker crust and flute the edges.

Bake 12 minutes at 350 degrees.

Lady Di's Ice Cream

1 half gallon pineapple sherbet
1 half gallon vanilla ice cream
1 package frozen raspberries (use juices too) thawed
2 bananas
1-2 cups blueberries

Soften ice cream.  Stir all ingredients together and refreeze.

Grandmommy's Cole Slaw Dressing

1 Cup Mayo
1/3 cup sugar
3 tsp vinegar (white plain)
onion juice (or chopped green onions in the blender)

Optionals

green pepper
bacon bits
cilantro


Serve over shredded cabbage