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Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree

1/25/2024

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SERVINGS: 2
DIETARY: Gluten Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 15 min/30 min

Salmon:

2 salmon fillets (6 oz each), skin on
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Brussels sprouts:

1 pound Brussels sprouts, trimmed and halved
2 strips bacon, cooked until crispy and diced
1-2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Parsnip puree:

2 parsnips, peeled and chopped
1/2 cup chicken stock
2 tablespoons butter
1/4 cup heavy cream
Salt and pepper to taste

For garnish (optional):

Chopped fresh parsley or chives
Lemon wedges

Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, until golden brown and crispy. Flip the salmon and cook for an additional 2-3 minutes. Baste (spoon the oil unto the salmon) throughout the cooking process to get an even temperature throughout.
Roast the Brussels sprouts: While the salmon bakes, toss the Brussels sprouts with olive oil, salt, pepper and honey. Spread them in a single layer on a baking sheet. Roast at 400°F for 15-20 minutes, or until tender and lightly browned. Once slightly cooled, drizzle with a small amount of honey and add the crispy bacon. Toss to combine all ingredients
Make the parsnip puree: While the Brussels sprouts roast, cook the chopped parsnips in a large pot on medium heat filled with the chicken stock until tender. Drain and transfer to a food processor. Add the butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
To serve: Spoon the parsnip puree onto plates. Top with the seared salmon and roasted Brussels sprouts. Garnish with chopped parsley or chives and a lemon wedge, if desired.

Tips:

For a richer flavor, add a tablespoon of Dijon mustard to the parsnip puree while blending.
If you don't have an oven-proof skillet, transfer the salmon to a baking sheet after searing and finish cooking in the oven.
Serve this dish with a side of your favorite steamed or roasted vegetables, such as broccoli or asparagus.

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Korean Fried Chicken Wings

1/19/2024

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SERVINGS: 4-6
DIETARY: Dairy Free, Gluten Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/30 min

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"A" Chili Recipe

1/10/2024

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SERVINGS: 8
DIETARY: Dairy Free, Gluten Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/90 min

Chili

2 lbs. ground sirloin
1 tbsp. oil (I used coconut oil)
4 poblano peppers, small dice
1 yellow onion, small dice
6 cloves garlic, minced
30 oz. chicken stock
8 oz. tomato paste
16 oz. diced tomatoes (preferably canned)
4 tbsp. chili powder
1 tbsp. chipotle chili powder
2 tbsp. ground oregano
2 tbsp. cumin
2 dried bay leaves
1 cinnamon stick
1 dried Arbol chili
1-2 cans kidney beans
salt and pepper

Optional Toppings

Avocado
Cilantro
Jalepeno
Lime Juice

Place a large pot or dutch oven on the stove on medium heat. Once the pot is hot, add the ground sirloin. Break up with a spoon so you get small chunks and cook until pink is gone, about 4-5 min.
Once meat is brown, add the poblano peppers, onion, and garlic. Cook the mixture until veggies begin to "sweat," around 2-3 min.
Add the spices (chili powder, chipotle chili powder, ground oregano, cumin), mix around until incorporated. Once incorporated, add the tomato paste. Cook mixture for an additional 3 min so the tin flavor is gone from the tomato paste. Season with some salt and pepper.
From there pour the diced tomatoes, mix, then add the chicken stock. When liquid comes to a simmer (almost to a boil) add the Arbol chili, bay leaves, and cinnamon stick. Bring liquid to a boil, lower heat to low heat, and place the cover on the pot. Slow cook anywhere from 1-2 hours (the longer you cook it, the more tender the meat and more flavorful the stock).
After time has elapsed, remove the lid and heavily season with salt (add more than you think since there is a lot of liquid and tomatoes can intake quite a bit of salt because of acidity).
Stir one last time and remove from heat to slightly cool.
Once the mixture is not crazy hot, ladle into a bowl and add whatever toppings you want (I like vibrant fresh toppings to balance the deepness of the chili). Perfect for tailgates and the NFL playoffs!

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NYC Style Bagels

1/7/2024

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SERVINGS: 8
DIETARY: Vegan
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 90 min/25 min

Bagels

297 grams warm water
10 grams yeast
23 grams sugar
500 grams bread flour
6 grams salt

Bloom your yeast by combining warm water (90 degrees fahrenheit) with your yeast and sugar. Give a little stir and let rest for 10 minutes.
In a separate bowl, add bread flour, salt and yeast mixture and mix with your hands until you get a shaggy dough.
Turn dough out onto a work surface and begin kneading for 10 minutes. Once dough reaches a silky smooth surface; fold sides into itself and place in a well oiled bowl. Cover with a damp towel and let rise for one hour.
Once the dough has doubled in size, punch the dough in the center to deflate.
Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam.
Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes.
Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter.
Being a pot of water to a boil.
Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1-2 minutes per side.
Drain bagels and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your choice of seasoning.
Place in the oven and let back at 425 F for 20-25 minutes.
Remove from the oven, let cool and top with your favorite ingredients.

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recipes

Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree

Korean Fried Chicken Wings

"A" Chili Recipe

NYC Style Bagels

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