Here is another great recipe for salmon.  The original recipe serves 2 but it can be doubled or tripled.  The sauce really gives the salmon a special flavor with just the hint of sweetness from the brown sugar.  One of my best friends, Sharon buys the whole half of salmon from Costco and makes this recipe all the time for their summer parties.  Her husband cooks the steaks outside on the grill and Sharon bakes the salmon inside in the oven.  It is really important to use FRESH dill.  Dill is one of the fresh herbs that freeze easily so keep some chopped in a plastic bag in your freezer.  Serve with oven-roasted asparagus.

SALMON & NEW POTATOES
WITH MUSTARD GLAZE

1/4-Cup Dijon mustard
1/4-Cup Canola/vegetable oil
1/4-Cup chopped FRESH dill
3-Tablespoons packed light or dark brown sugar

2-8 ounce salmon filets
1/2-pound baby new or sweet potatoes, cut into 1/4-inch slices



Preheat oven to 350° Mix the first four (4) ingredients together in a small bowl.  Sauce can be prepared ahead.  Place cut potatoes in a small bowl and spoon 1 Tablespoon of sauce over and toss to coat.  Arrange potatoes in a baking pan (large enough to hold both potatoes and salmon) and bake 15-20 minutes. Remove pan from the oven; push potatoes to the sides of the pan.  Spread each salmon filet with a coating of the sauce and place in the center of the baking pan.  Bake approximately 18 minutes.  Serve, passing the remaining sauce separately.  Serves   2

Years ago when I was preparing Easter dinner, I realized I had no more burners to use to cook the asparagus so I roasted them in the oven.  They were so far superior, with such a delicate nutty flavor I have continued to cook them this way ever since.  Every time I turn on a cooking show now it seems to be the new rage in preparing asparagus.

OVEN-ROASTED ASPARAGUS

Line a large cookie sheet with foil and coat with extra virgin olive oil.  Cook only as much asparagus as you can put in one layer.  Move the cookie sheet around so the asparagus get coated all over with the oil.  Sprinkle with kosher/sea salt and roast in oven (350°) until lightly browned.  I actually cook them until they are crunchy, and top them with Parmesan cheese but that is my taste.

I recently developed a brisket recipe that is easy and full of flavor.  The only problem is that it is not a quick dish.  In order to transform all the tough connective tissue into tender gelatin, the brisket cut has to be cooked for at least three hours or longer.  You can put this together, put it in the oven and go on with your daily activities.  This recipe makes plenty of rich gravy, which tastes even better in a rye bread sandwich the next day.  I used two bottles of McSorleys dark ale in the cooking process.

BEER BRISKET

1-4 to 5 pound first cut beef brisket (thin cut)
Salt, pepper, garlic powder
Dash of Worcestershire sauce
2-12 ounce bottles dark ale
2-12 ounce bottles chili sauce
1/2-cup honey
1 packet onion soup mix
2 to 3 red onions, sliced

Preheat oven to 325° Liberally sprinkle brisket with salt, pepper and garlic powder.  Place brisket, fat side up in a large roasting pan, foiled lined if you prefer.  Mix chili sauce, beer, onion soup mix, Worcestershire and honey.  You will find the honey will mix in better if you heat it slightly in the microwave.  Pour the mixture over the brisket and top with the sliced red onions.  Cover the roasting pan tightly with foil and place in the oven.  Cook for at least three hours or until the meat is fork tender.  Depending on your meat it may take up to four hours.  You really cannot overcook this.  The brisket can easily be cooked a day in advance; in fact the meat slices easier when it has cooled.
Serves 6-8

Not too much I can say about this recipe except it is easy to prepare and taste good enough for any company.  Pork tenderloins are staples in the supermarkets now days and are low in fat.  So to make up for that fault, they are based with a sherry cream sauce during the cooking process.  Actually, since they are so low in fat they do need a little extra flavor.  This is a nice fall dish.  Serve with poppy seed noodles and a green salad.

PORK TENDERLOINS WITH APPLE CREAM

2-Pork tenderloins (about 1 1/2 pounds total)
2-Tablespoons butter
1-large onion, thinly sliced
1-large Golden Delicious apple, peeled, cored and thinly sliced

Sherry Baste:
2/3-cup whipping cream
1/4-cup cream sherry (Harvey’s Bristol Cream)
2-teaspoons Dijon mustard
1-teaspoon prepared horseradish
Salt and pepper to taste
In a small bowl still all the ingredients together well.

Heat oven to 425° and tie any narrow end of pork tenderloins under to give the meat even thickness.  Place meat on a rack in baking pan, brush tenderloins with Sherry baste.  Cook until meat thermometer registers 150° to 155°, 20 to 25 minutes basting often during cooking.
While the meat is cooking, melt the butter in sauté pan and cook the sliced onion and apple until soft and golden, about 20 minutes.
When the meat is done add the remaining Sherry baste to the sautéed apple and onion and heat throughout.  Serve tenderloins sliced thinly topped with apple-onion sauce.  Serves 4-6

POPPY SEED NOODLES

Cook appropriate amount of noodles, drain and top with butter and approximately 1-Tablespoon of poppy seeds.





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  • SALMON & NEW POTATOES WITH DILL GLAZE
  • ROASTED ASPARAGUS
  • BEER BRISKET
  • PORK TENDERLOIN WITH APPLE CREAM
  • POPPY SEED NOODLES