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White Salad |
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Ingredients:
6 potatoes
5 carrots
1 can of sweet peas
1/2 pound of Bologna
5 small pickled cucumbers
5 hard boiled eggs
Black Pepper
Mayonnaise
Boil the potatoes and carrots unpeeled. Let all the ingredients to cool down. Peel eggs, potatoes and carrots. Cut all the ingredients into small cubes. Add sweet peas. Add few spoons of mayonnaise. Add black pepper. Mix everything well. Add more mayonnaise if needed. Serve.
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Last Updated on Saturday, 19 September 2009 21:19 |
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Fried Garlic Bread |
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Rye bred
Garlic
Vegetable oil
Salt
Cut bread in to snack size peaces. Heat the oil in pan. Frye bred until crispy, flipping once. Let fried bred to cool down and then rub it with garlic, sprinkle with salt. This snack goes well with beer.
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Grilled Salmon with honey-lime dressing |
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DRESING:
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons minced fresh chives
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
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- 1 large salmon fillet (with skin)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 untreated cedar plank, submerged in water for at least 1 hour
Dressing:
Mix all dressing ingredients in the blender except the oil. Mix until well blended. With the blender still running, gradually pour in the oil. Mix until dressing has a smooth texture.
Remove any pin bones from the salmon Using needle nose pliers. Season the flesh side of the salmon with the salt and pepper. Pour half of the dressing over the flesh and distribute it evenly using brush. Remove the soaked plank from the water and place it over Direct High heat until the edges start to smoke and char, 5 to 10 min (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 min. Remove the plank and salmon to a heatproof surface. Serve warm with the dressing.
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Last Updated on Monday, 19 October 2009 04:43 |
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Fire and Ice Oysters with Horseradish Sauce |
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SAUCE:
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1.To make sauce: In a small bowl, whisk the sauce ingredients. Cover with plastic wrap and refrigerate for 30 min.
2.Grip each oysters, flat side up, in a folded kitchen towel. Find the small opening between the
shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
3. Grill the oysters, shell side down, over Direct High heat until the juices around the oyster boil and almost completely evaporate, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Place the hot oysters on plates with small bowls of the sauce for dipping.
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Last Updated on Tuesday, 15 September 2009 23:45 |
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Chocolate Mousse |
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- 8 oz black chocolate
- 4 eggs
- 1 tablespoon warm water
- 1 tablespoon cognac
- whipped cream for serving
Break the chocolate into small pieces and melt slowly in a heatproof bowl, over a pan of lightly simmering water. Separate the egg yolks from whites and mix egg yolks into the melting chocolate, one at a time. Mix in the warm water and cognac. Beat the egg whites until very stiff and fold into the chocolate.
Pour into small glasses or mousse pots. Cover with clear plastic wrap and refrigerate overnight.
Pour a thin layer of whipped cream on top of each mousse before serving.
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Last Updated on Sunday, 13 September 2009 18:25 |
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