When 4 Stars Just Aren't Enough
Bacon-Smothered Haricots Verts
This side dish uses small French green beans, but your ordinary run of the mill green beans will work. It’s early in the season here so the green beans are small, so those worked perfectly.
This recipe comes from Chef Emeril Lagasse and naturally has a Southern twist to your everyday bacon and green beans. The recipe calls for rich chicken stock, but it was running late and I didn’t have time to make it, so I substituted plain old chicken stock. On my next go at this recipe, I will take the time to make the rich chicken stock.
This side takes about 15 minutes to prepare and I paired this up with some chicken from the grill. I prepared the chicken simply with shallots, garlic, and Emerils Creole seasoning as not to distract from the green beans.
Let me tell you, the flavor on the beans was amazing. Try this right away.
Tuna de Provence
This recipe comes from a village in Provence in the South of France and is amazingly easy to create. With only a few ingredients, it is easy to pick out the flavors and is very clean.
I used Yellow Fin Tuna that were fairly thick. Remember when cooking tuna, you want a little pink in the middle (like cooking a steak medium). Another trick is to lightly press down on the tuna, while in the pan, for a few seconds when you first drop them in.
The side dish was yet another simple task. I took baby red potatoes, sliced them thin with my KitchenAid Mixer Slicing attachment. While in the mixing bowl, I drizzled olive oil and sprinkled sea salt on the potatoes. Mixed them and laid them out on an old cookie sheet and baked at 475 degrees.
Ok, let’s get back to the fish. Tuna is straight forward, salt and pepper on each side and cook in olive oil. The flavors from the sauce is the icing on the cake.
Grilled Garlic Bread
I know! I couldn’t believe it myself when I ran across this recipe from Emeril. Grilled garlic bread, what could possible be better. Now at first I was thinking how are you going to grill bread, then it dawned on me, in aluminum foil, and sure enough the recipe did not let me down.
This simple recipe starts by creaming some butter with parsely, garlic, lemon juice, and Emeril’s Creole seasoning. Be sure to let your unsalted (REAL) butter get to room temperature and use your mixer to cream the butter.
In the picture you will notice some salmon, Copper River Wild Sockeye to be exact. I am telling you, there is nothing like wild caught salmon – the juices from the fish make the BBQ go wild. At any rate, I kept the salmon very simple because I wanted to evaluate the garlic bread without an overpowering fish or sauce. So it was garlic salt, onion salt, and I squeezed a lemon over the top of the salmon – simply yet delicious.
So lets move on to the garlic bread.
Salmon in Tomato Butter Sauce
This weekend I ran across some wild Sockeye salmon and had to try out Chef Ramsey’s tomato butter sauce. I was able to make this meal in 20 minutes and I was taking my time.
One of the key kitchen appliances is the food processor. You put most of the ingredients into the unit and spin away. Then you pass it through a sieve to take out all the seeds (from the tomatoes) and it makes your sauce smooth.
The salmon was cooked very simply – olive oil, salt and pepper. Wow that was really hard. Then I broiled it for bout 8 minutes. The flavor was in the sauce so we did not want the salmon to compete for your taste buds.
French Scalloped Potatoes
This recipe is simple, straightforward, and is almost fool proof. I made this over the Christmas holiday as one of the sides to go along with Turkey. Naturally the Emeril recipe for Turkey posted on this site.
With the use of the heavy cream on the top, the dish turns out a nice yellow-orange crust on top that everyone wanted. This serving plate came back to the kitchen complete clean – I think someone licked the bowl.
In this recipe I used ground nutmeg. So don’t reach for the pre-ground nutmeg on your spice rack. Go get yourself some whole nutmeg, you can find it in the spice rack in your grocery store, and get your self a small grader. Or you could use one of the sides of your stand up grader (the one you use for cheese) you never use. There is a difference between prepackaged ground nutmeg and when you grind it yourself; just try it in a glass of eggnog, you will see what I mean.
Another note; is that I bumped up the garlic gloves. The recipe calls for 3 I used 5.
I apologize for no photo yet, I forgot my camera when we went to my wife’s sister’s house (Carrie) – I guess that would make her my sister-in-law [I was never good at the relationship naming conventions on a family tree]. At any rate, I have this side dish planned for this weekend and I will update this post with a nice image.
This recipe will serve 6, so if you have more, double it.
Chicken and onion in cream sauce
By Jeffrey Cameron
Last night I needed to whip up something quick because the weather was very nasty in the Salem – Portland (Oregon) area. With nothing in mind, I fell back into a style I am beginning to adopt; French cooking with wine, braising the meat, and presenting with the sauce from the pan.
Last night I discovered an interesting flavor in my cooking which used both shallots and green onions (the green part). I cut back on the usual amount of basil (to reduce the sweetness), and increased the oregano.
Chicken with Shrimp in White Wine Sauce
This dish has an amazing sauce and can be made with either shrimp or crayfish. Don’t buy the peeled precooked shrimp. Get yourself the fresh shrimp with shell on, because you will need the shells for the sauce.
This recipe takes a little effort and will take 30-45 minutes, so you may want to try it for the first time on a weekend when you can take your time.
For the bouquet garni, I used parsley, oregano, and thyme.
I must be the luckiest guy on the block; Nick came by with another tuna fillet. In a recent post, I shared with you how I BBQ’d the tuna with a citrus sauce. This time I took an simple approach and used olive oil and savory to create a crust on the outside of the tuna.
The herb crust was great and the tuna was full of juice, since I kept the heat up on the BBQ.
Nick Frank is a good neighbor of mine that loves to fish, and by the way he informed me he was 57 miles off the coast not 25 when he caught the tuna I used in a prior recipe. Thank you again Nick for the great fish!
He was kind enough to share one of his favorite ways to BBQ salmon.
Tuna with citrus sauce
by Jeffrey Cameron
Get ready for some really good fish. If you have never had fresh tuna, then you don’t know what you are missing.
A neighbor of mine, Nick, is a fisherman and he caught a tuna 25 miles off the coast of Oregon this weekend. He was nice enough to bring me a couple fillets. Read the rest of this entry »