Jo’s Crispy Skin Salmon

March 1, 2015 by  
Filed under Dinner party

Crispy skin salmon filets, over garlicky hummus and sautéed greens.   Some toasted slivered almonds for another layer of crunch.  And that flavor-of-the-moment, smoked paprika….   Courtesy of good friend Jo, who nailed this dish in all of 18 minutes.   Pic below is a tribute re-make at our place the following week:

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For that perfect crispy skin, heat a non-stick pan with a good pour of olive oil.  Pat dry and season salmon filets with S&P, sear skin side down 5 or 6 mins, flip for 3 or 4.  

Serve this dish right now.  I’m doing it again tomorrow.  

p.s. the only thing better than throwing a good dinner party is going to someone else’s.  And click here for a link to my Instagram of Jo’s actual dish that night.  

American Dinner

February 21, 2015 by  
Filed under Dinner party

Seared tenderloins.  Crispy roasted potatoes.  Served on a family heirloom…

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Things taste better with a little history.  Our 100-year old ironstone platter, passed down a few generations.  This bad boy has seen a few steaks in its time.   

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And we’ll be having a whiskey peppercorn cream sauce.  Oh yes we will. That’s how we roll with our American steak dinner.    

Lamb Racks with Gruyere Soufflé and Haricots Verts

January 12, 2015 by  
Filed under Dinner party

A lick of French for a Sunday Winter’s eve.   And yes the tree is coming down soon.  We  rock our honky tonk, but the lights won’t be up in July. 

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Lamb racks, rubbed in a bit of oil.  Cracked pepper, sea salt, Herbs de Provence.  Screaming hot pan, sear bones up 4 mins.  Flip, into 425º oven for 8 mins or so until internal temp is 125º.   Let rest.

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Gruyere Soufflé – tried and true recipe from Alton Brown here.  I substituted Gruyere for the cheddar.   Remember to serve this right out of the oven, otherwise will start to collapse on you. 

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Served with Haricots Verts – quickly steamed and tossed in butter.  Un bon repas!