Monday, March 19, 2012

Jack Daniel's Glazed Salmon

This recipe is originally from Top Secret Recipes which recreated the T.G.I. Friday's Jack Daniels Grill Glaze used on salmon, ribs, steak, chicken, pork chops and even chicken wings.

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper 
Meat of choice

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325°F oven for 1 hour. Remove garlic and let it cool until you can handle it. 

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. 

4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

5. Cook or grill meat as you like. Apply the sauce late in the cooking process just before taking the meat off the flame. Serve extra sauce on the side.

Makes 1 cup of glaze.

Quinoa Chickpea Salad

2 cups vegetable stock
1 cup quinoa
540 mL can chickpeas, drained and rinsed
1 cup diced red bell pepper (about 1 pepper)
1/3 cup dried cranberries
1/3 cup toasted pine nuts (or walnuts)
3 tbsp chopped fresh parsley (or 1 tbsp dried parsley) 

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes, or until all the liquid is absorbed. Fluff with a fork and allow the quinoa to cool. 

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, toasted pine nuts and parsley. Chill before serving. Stays fresh in a sealed container in the refrigerator for up to 5 days.

Monday, March 12, 2012

Mushroom Soup

1 tbsp unsalted butter
1 med onion, finely chopped
1 pound fresh white and brown mushrooms, coarsely chopped
1 pound fresh Portobello mushrooms (about 2), or other mushrooms in season, coarsely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 medium potato, peeled, cubed
4 cups chicken bouillon
½ cup skim milk
½ cup 5-per-cent cream
Salt and freshly ground pepper

In a large, heavy saucepan over medium heat, heat butter and cook onions gently until softened and translucent. Add mushrooms and garlic and cook for several minutes. Add thyme potato, bouillon and milk and simmer just until potato is tender. Purée until smooth in food processor or hand blender.

Return to saucepan and add cream and salt and pepper to taste. Serves 8.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.