Jo’s Crispy Skin Salmon
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:
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.
Seared tenderloins. Crispy roasted potatoes. Served on a family heirloom…
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.
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
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.
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.
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.
Served with Haricots Verts – quickly steamed and tossed in butter. Un bon repas!