Brian and Tee Preview Grilled Salmon Dishes

Chef Tee’s Grilled Salmon

Serves 2 to 4
Ingredients
Salmon

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe

Directions

  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/ salad garnish; serve.

 

Brian’s Grilled Cedar-Plank Salmon

Serves 6 to 8
Prep time: 30 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 (10-to-12 oz.) salmon fillets
  • Olive oil
  • Salt & Pepper
  • Lemon pepper
  • 1 (6 oz.) can crab claw meat
  • 2 Tbsps. mayonnaise
  • Juice from ½ lemon
  • Old Bay Seasoning to taste
  • 2 (about ¼ -inch thick, 12 inches long) cedar planks; available at most hardware stores)

Directions

  1. Soak cedar planks in water for ½ hour; remove from water; set aside.
  2. Preheat grill to medium heat.
  3. Drizzle little oil on top of fillets; season w/ Salt & Pepper; set aside.
  4. In medium bowl, combine crab, mayonnaise, lemon juice, Old Bay seasoning to taste.
  5. Spoon ½ crab mixture on top of salmon fillet; spread mixture out a little.
  6. Put fillet on top of cedar plank; set aside.
  7. Repeat step 5 and 6.
  8. Put cedar planks on grill; cook for 10-to-15 minutes or until crab mixture is lightly browned on top, salmon starts to flake).

**Note:  You can reuse the cedar planks until they become too charred to use.

Salt & Pepper Preview Lasagna Recipes

Brian’s Pepperoni Lasagna

Serves 8 to 10
Ingredients

  • Lasagna noodles (oven-ready, no-boil brand)
  • 3 cups cottage cheese
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 eggs, beaten
  • 1 jar Romano cheese
  • 2 Tbsps. parsley flakes
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 package (6 to 8 oz.) pepperoni slices
  • ½ stick of pepperoni, bite-sized chunks
  • 2 cans tomato sauce (15 oz. cans)
  • 2 small cans tomato paste (6 oz. cans)
  • ½ tomato sauce can of water
  • 1 Tbsp. basil
  • 1 Tbsp. oregano
  • 1 Tbsp. garlic powder
  • 1 tsp. sugar
  • 2 cups mozzarella cheese, shredded

Directions I

  1. Preheat oven to 375° F.
  2. In medium bowl, mix together cottage cheese, 1 tsp. salt, eggs, Romano cheese, ¼ tsp. pepper, parsley; set aside.
  3. In medium bowl, mix tomato sauce, paste, water, basil, oregano, garlic powder, sugar, Salt & Pepper to taste; set aside.
  4. Brown beef in large skillet over medium-high heat; add onions; cook for a few minutes; set aside.
  5. In large bowl, combine beef onion mixture, pepperoni, tomato mixture; set aside.

Directions II: Layer ingredients in 9” x 13” pan.

  1. 1st layer—lasagna noodles
  2. 2nd layer—cottage cheese mixture
  3. 3rd layer—ground beef mixture
  4. 4th layer—mozzarella cheese
  5. Repeat directions 1 thru 4 until pan is full or you run out of ingredients.

Directions III

  1. Bake for 20 minutes; sprinkle mozzarella cheese on top; bake another 10 minutes or until cheese melts and lasagna is cooked through.
  2. Serve with tossed salad and loaf of bread.

Note: You can prep lasagna a day or two ahead and refrigerate until you are ready to bake it.

Chef Tee’s Lasagna

Serves 6 to 8
Ingredients

  • 9 lasagna noodles
  • ½ lb. ground beef, crumbled
  • ¼ lb. chorizo sausage, crumbled (buy sausage links, then remove meat from casing)
  • ¼ cup white onion, diced
  • 15 oz. ricotta, whole milk cheese (can substitute mascarpone cheese)
  • 3 eggs
  • 1 cup Parmesan cheese, grated
  • 2 lbs. mozzarella cheese, shredded ( ½ cup for recipe, rest for topping)
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. oregano, chopped
  • 1 Tbsp. basil, chopped
  • 16 oz. favorite tomato sauce plus extra for topping

Directions I

  1. Preheat oven to 350° F.
  2. Cook noodles according to box directions, drain, cool, coat w/oil so don’t stick; set aside.
  3. Add beef, sausage, onion in medium sauce pan; cook until meat is brown, onions are soft; set mixture aside.
  4. In medium bowl, add ricotta, eggs, Parmesan, ½ cup mozzarella, oregano, basil, parsley, meat mixture.
  5. Mix ingredients; set aside.

Directions II: Lasagna assembly

  1. Pour 1/3 of meat, cheese mixture in bottom of 9 ½” x 9 ½” pan.
  2. Arrange three noodles, side-by-side, on top of cheese mixture, allowing noodles to run up two sides of pan.
  3. Spread ½ meat, cheese mixture evenly over noodles.
  4. Add 1/3 tomato sauce on top of cheese mixture
  5. Arrange three more noodles, side-by-side, in pan perpendicular to first three , allowing noodles to run up sides of pan.
  6. Spread remaining meat, cheese mixture on top of noodles.
  7. Fold noodles that run up sides toward center to encase cheese mixture.
  8. Trim two inches from edge of three remaining lasagna noodles at perpendicular angle; discard edges.
  9. Lay noodles on top of lasagna; tuck noodles down sides of pan.
  10. Cover w/remaining 1/3 tomato sauce; tint lasagna w/foil cover.
  11. Bake for about one hour; remove from oven; sprinkle remaining mozzarella cheese on top; bake uncovered until cheese melts, golden brown (about 15 minutes).
  12. Cool about 30 minutes; serve w/extra tomato sauce.

Brian’s ‘Tis the Season Chicken

Courtesy: Karen Opalka
Serves 6 to 8
Prep time: 10-to-15 minutes ; cooking time: 10 minutes
Ingredients

  • 1 (6 ¼ oz.) pkg. fast cooking long grain wild rice w/herbs and seasonings
  • 3 lbs. chicken breasts, cut into serving sizes
  • 1 (16 oz.) can whole berry cranberry sauce
  • 3 Tbsps. butter or margarine
  • 2 Tbsps. soy sauce
  • 1 tsp. lemon juice
  • ½ cup thinly sliced almonds

Directions

  1. Preheat oven to 325° F.
  2. Heat butter, soy sauce, lemon juice, cranberry sauce in saucepan over medium-high heat.
  3. Spread out uncooked rice over bottom of buttered 9×13 inch baking dish; sprinkle rice seasoning on top of rice.
  4. Arrange chicken over rice.
  5. Pour cranberry sauce mixture over chicken; cover pan w/foil (can stop here and put dish in frig for several hours until ready to bake)
  6. Bake one hour.
  7. Sprinkle almonds on top; bake uncovered for 10 minutes.
  8. Serve w/green beans.

 

Chef Tee’s Quail Henin Sauce

Serves 6 to 8
Prep time: 5 minutes; cooking time: 20 minutes
Ingredients

  • Leftover drippings from quail henin
  • 1 cup chicken stock
  • Leftover mushroom stuffing
  • 1 Tbsp. butter
  • Salt & Pepper

Directions

  1. Put ingredients in medium sauce pan over medium heat.
  2. Simmer, whisk, reduce heat to low.
  3. Continue simmering for about 15 minutes.
  4. Season to taste w/Salt & Pepper.

 

Chef Tee’s Quail Henin

Serves 4 to 6
Prep time: 30 minutes; cooking time: 30 minutes
Ingredients

  • 4 semi boneless Cornish game hens (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • 4 semi boneless quail (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • Salt & Pepper
  • 2 Tbsps. of canola oil
  • Mushroom stuffing
  • Quail Henin sauce (can substitute store-bought brown gravy)

Directions

  1. Preheat oven 450° F.
  2. Remove quail wings; remove bones from quail legs, thighs.
  3. Season skin side of quails w/Salt & Pepper.
  4. Heat 1 Tbsp. canola oil in large sauté pan; place quails skin side down in pan; cook on medium heat until skin is brown, crispy; remove from pan, cool.
  5. Lay open 1 game hen; spread thin layer of mushroom stuffing (about ¼ inch) over open hen.
  6. Lay 1 seared quail skin side down on top of stuffing layer; add another ¼ inch of stuffing on top of quail.
  7. Fold up hen/stuffing/quail layers so looks like whole game hen; use thick cotton string (aka kitchen twine) to tie around the game hen to help hold shape.
  8. Repeat steps 5 thru 7 w/remaining hens, quails, stuffing.
  9. Brush the tops of the final wrapped game hens w/remaining canola oil; liberally season tops w/salt and pepper.
  10. Place wrapped hens in large casserole dish or roasting pan (make sure hens don’t touch in pan) w/leftover quail parts (can also add some celery, carrots)
  11. Bake about 30 minutes or until internal temperature reaches 160 ° F. and hens are browned.
  12. Remove from oven; let sit for about 15-to-20 minutes.
  13. Remove string; serve w/quail sauce and your favorite seasonal vegetables.

 

How to debone a chicken