Archives for July 2011

Glazed Salmon Recipe with Asian Flare

I’m always looking for new ways to cook Salmon.  Glazes are a quick way to add a lot of flavor and this glazed salmon recipe does exactly that.  It combines many ingredients from the Asian aisle of your supermarket, as well as a bit of ketchup and brown sugar.  Instead of the ketchup you can use all Hoisin sauce (4 Tbsp. instead of 2) if you’d prefer.

This recipe comes from Cooks Illustrated magazine and the original recipe includes searing the salmon first on the stove top and then finishing it in the oven.  Searing the salmon creates a wonderful crisp crust but, quite honestly, you can skip that step, streamline your efforts and still serve a terrific dinner by just covering the salmon with the glaze and broiling it.   That’s what I’ve done here.  In a future post I’ll introduce crispy salmon that is best served on its own (no glaze or sauces).

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Oven Baked Barbeque Ribs with Homemade Barbeque Sauce

Home Made Ribs

For this fabulous homemade ribs and barbecue sauce recipe, and the mouth watering pictures, I’d like to introduce you to my good friend and fellow blogger, Sally.  Her blog, Bewitching Kitchen, is one that you definitely want to check out!  Sally is a world traveler (she’s lived in Brazil, Paris California and Oklahoma), has a fascinating background as a biochemist and molecular biologist and, to top it all off, she is an AMAZING cook!  I know because we have been swapping recipes for years!

Although these Oven Baked Barbeque Ribs from Sally look and taste like you spent a significant time standing over your grill, they are actually surprisingly hands off because they are oven-baked which renders them fall-of-the-bone moist but lacquered with a crisp crust bursting with flavor.  To top it all off, she includes her easy homemade barbeque sauce recipe.

Baby Back Ribs Oven

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Mexican Salad – A Feast!

My love affair with this salad began 30 years ago at Michigan State University at a great Mexican restaurant, “El Azteco”, that remains an institution there.  Called a Topopo Salad (Topopo means “Volcano”), it has often been described as a Mexican chicken salad on steriods.  One look at it and you’ll understand.

It starts with a base of refried beans and then moves on to melted cheese, then guacamole.  The salad is a combination of shredded iceberg lettuce, tomatoes, green onion, jalapenos, shredded chicken and green peas and it’s dressed with a light vinaigrette and topped with Parmesan cheese.  At least I think it is and that’s how I’ve created our home version of it.  And I’m pretty sure that this will fast become a favorite of your home too!

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