Tired of tuna? Next time you grill a fresh salmon fillet, hoard enough of it to flake about 1 ½ cups. To the flaked salmon, add 2 Tblsp salad dressing, 1 tsp lime juice, 1 Tblsp each finely chopped green onion and minced Vidalia onion,1 tsp prepared mustard and 2 tsp. horseradish. Mix well. Serve on a lettuce leaf with Bistro cornbread crackers. OR for an open face sandwich; broil one side of a thick slice of French bread and spread the untoasted side with salmon salad.
I think this would also be VERY good with some of Ralph’s Brown Sugar Glazed Smoked Salmon.
Wednesday, March 18, 2009
Sunday, March 8, 2009
Sunday Dinner
Champvallon
This is my adaptation of a recipe in the February 09 issue of Martha Stewart Living. I don’t know what the heck “champvallon” means, but it’s French.
Lightly sprinkle 1 pound lamb stew meat with Adolf’s tenderizer.
Brown the meat well in a little oil in a Dutch oven. Remove from pot and set aside. Pour 1 cup beef stock into pot to deglaze. Add 2 thinly sliced medium white onions and 4 minced cloves garlic. Simmer 5 minutes or so until onion is limp. Return browned lamb to pot and add 3 cups beef stock and ½ Tablespoon dried rosemary. Cover and simmer 1 hour.
Meanwhile, peel and thinly slice russet potatoes to measure 8 cups slices. Arrange half of the potato slices in an oblong 4 quart Corningware casserole, lightly greased. When lamb is done simmering, spoon the lamb and onions on top of potatoes. Pour half of the cooking liquid over. Arrange the rest of the potato slices in a layer on top of lamb. Pour on remaining cooking liquid. Salt and pepper to taste. Scatter a sprinkling of dried rosemary. Place in preheated 400 degree oven for one hour.
We had green bean cassserole on the side:
Green Bean Casserole
Stir together 1 can cream of mushroom soup and 1/4 cup milk. Stir in 3/4 cup French fried onions, 2 cans green beans, drained, and 3/4 cup shredded cheese. Bake at 400 for 25 minutes. Sprinkle 3/4 cup French fried onions over top and return to oven for 10 minutes.
This is my adaptation of a recipe in the February 09 issue of Martha Stewart Living. I don’t know what the heck “champvallon” means, but it’s French.
Lightly sprinkle 1 pound lamb stew meat with Adolf’s tenderizer.
Brown the meat well in a little oil in a Dutch oven. Remove from pot and set aside. Pour 1 cup beef stock into pot to deglaze. Add 2 thinly sliced medium white onions and 4 minced cloves garlic. Simmer 5 minutes or so until onion is limp. Return browned lamb to pot and add 3 cups beef stock and ½ Tablespoon dried rosemary. Cover and simmer 1 hour.
Meanwhile, peel and thinly slice russet potatoes to measure 8 cups slices. Arrange half of the potato slices in an oblong 4 quart Corningware casserole, lightly greased. When lamb is done simmering, spoon the lamb and onions on top of potatoes. Pour half of the cooking liquid over. Arrange the rest of the potato slices in a layer on top of lamb. Pour on remaining cooking liquid. Salt and pepper to taste. Scatter a sprinkling of dried rosemary. Place in preheated 400 degree oven for one hour.
We had green bean cassserole on the side:
Green Bean Casserole
Stir together 1 can cream of mushroom soup and 1/4 cup milk. Stir in 3/4 cup French fried onions, 2 cans green beans, drained, and 3/4 cup shredded cheese. Bake at 400 for 25 minutes. Sprinkle 3/4 cup French fried onions over top and return to oven for 10 minutes.
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