I was somewhat surprised when I thought I purchased my regular salmon. I didn’t notice any difference until I came home and read the packing label; it was fresh steelhead trout. Seriously? So, I Google it to get more clarification. Steelhead is not salmon. Steelhead start its life out as a Rainbow trout in freshwater. If the Rainbow trout migrates to the ocean, it becomes Steelhead. So what, I didn’t purchase my regular good old boy salmon. Despite the fact that the skin was more pink and the flavor was stronger, I can’t complaint. I did like it and so will you. Approximate Prep and Cooking Time: 35 minutes Approximate Cost: $11.67 or $5.83 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 salmon steaks (my $15.98 pack rendered 6 filet) ($5.33) 1 ¼ Adobo (.25) 2 tbsp. Angie’s basting oil** (.55) 1 c. white frozen corn (.45) 1 (15 oz.) can of black beans, drained and rinsed (.99) 1 tbsp. Olives (.35) 1 c. chopped Cauliflower (.55) 1 c. Cherry tomatoes, sliced (.60) 1 tbsp. Feta cheese (.90) 1 large lemon for juice (1/2 for the juice and ½ to garnish) (.45) 1 avocado ($1.25) Directions Bring water to a boil and cook the corn for about 2 minute. Drain and set aside to cool. Clean and season the salmon with 1 tbsp. of my basting oil and 1 tsp. Adobo. To prep the salad, in a salad bowl add the rinsed beans, Olives, cauliflower and sliced cherry tomatoes. Season with ¼ tsp. of Adobo. Squeeze ½ the lemon and 1 tbsp. of basting oil over the salad. And sprinkle Feta to taste. Sautee the salmon over medium-heat until golden brown. Remove and allow to rest for a couple of minute. Serve the salmon with the black bean and corn salad and garnish with lemon and avocado. **My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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I learned how to make this cake a million years ago, when I went to baking school to learn how to make wedding cakes as a hobby. I used to make this cake for my three kids birthdays when they were growing up. Now, my daughters make them for their own kids for their birthdays. Mind-blowing! These days you can Google the recipe. However, here is one of my version of the cake, that consist of the cake, the soaking brandy or almond syrup and the boiled frosting. Approximate Prep and Cooking Time: About 2 hours Approximate Cost: $6.78 or 85 cents per serving Difficulty Level: Easy ____ Intermediate __X__ Advanced Servings: 1 10” diameter cake approximate 8 slices Ingredients for the Cake ($5.41) 2 sticks unsalted butter at room temperature ($2.20) 1 cup of white sugar (.40) 1 ½ c. All-Purpose flour ($1.20) ½ tsp. Baking Powder (.10) ¼ tsp. salt (.10) 6 eggs at room temp. (divide into 4 yolks and 6 egg whites) (.96) ½ tbsp. lemon juice* (.35) ½ tsp. lemon zest* (10) (* You can substitute the lemon juice and zest with 2 tsps. of almond extract, vanilla or brandy) Directions for the Cake
Ingredients and Directions for the Soaking Syrup (.45) ½ c. white sugar and 1 c. water (.25) 2 tsp. Almond extract (or 2 tsp. Brandy) (.20) Bring the water and sugar to a boil, reduce the heat to medium and wait until it begins to thicken a bit. Remove from the stove and wait until is at lukewarm temperature. At that point, add the flavor, either almond extract or brandy. Next, poke holes in the cake and carefully and very slowly, pour the syrup over the cake to fill the holes and soak it well. Let it rest for about 30 minutes before covering it with frosting. Ingredients and Directions for the Boiled Frosting (.92) ¾ c. granulated sugar (.30) ¼ c. water ½ tsp. vanilla or almond extract (.20) 2 egg whites at room temperature (.32) ½ tsp. cream of tartar (.10) Bring the water and sugar to a boil just until it begins to thicken, (about 5 minutes). Remove from the stove and wait until is still hot; however, at lukewarm temperature to add the vanilla or almond extract. In a non-reactive bowl whisk the egg whites until it forms peaks. Add the cream of tartar and beat until incorporates. Now with the standup mixer in low, add the thick lukewarm almond or brandy or vanilla flavor syrup to the egg whites and beat until they become thick and glossy. When you make Poke, the lists of ingredients can go on and on. Is such a yummy meal that can be made in so many different ways. You can use pork, chicken, turkey, seafood, all kinds of veggies, all kinds or grains, noodles and even eggs. So, next time you think of what to make for dinner, go to your fridge and pantry and boom, anything goes. Approximate Prep and Cooking Time: 30 to 40 minutes Approximate Cost: $12.46 or $4.15 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 3 Ingredients ½ lb. of boneless country style pork ribs cleaned and cut in ½-inch stripes ($2.00) 1/3 c. Angie’s Basting oil ($1.45) 2 tbsp. Roasted garlic and herbs seasoning (.35) 2 c. Broccoli ($1.50) 1 large carrot (.40) 1 Onion (.40) 2 eggs (.32) 1 can (15 oz.) Chickpeas (.99) Soy sauce to taste (.30) 1 c. organic basmati rice ($1.00) 2 c. chicken broth ($1.25) 1 avocado ($1.25) Directions
Buen Provecho! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |