2 lbs of Wild Salmon fillet
Black pepper to taste
Mix the following together:
3/4 cups of mayonnaise
2 tbs of sugar
3 tbs of soy sauce
Preheat oven to 350 degrees. Line baking dish with tin foil or spray with Pam.
Place salmon, skin side down, on dish. Smother the mayo mixture all over the fish, sprinkle with black pepper. Cover the baking dish with tin foil and bake for 40 minutes.
This was a recipe from my friend Nora a looong time ago -- she was visiting from Seattle and brought salmon from Pike's Market. We had a party at Johnny's house. The fish was served with crackers, very ono! I've substituted other fish such as the mahimahi and it is still delicious!
Friday, June 19, 2009
Braised Shortribs
3 to 4 lbs of Boneless Shortribs *
1 Large round onion, cut into 1 inch pieces
3 Medium carrot stalks, peeled, cut into pieces
2 Celery stalks, cut into pieces (optional)
Mix and set aside:
3/4 cup of Mr. Yoshida's marinade sauce *
1/2 cup of Ketchup
1 tsp of Black pepper
Spray crock pot with Pam (a tip from my cube neighbor Christine!).
Line the bottom of the crock pot with cut veggies. Arrange the shortribs on top.
Pour the sauce mixture on top of the meat. Set the crock pot to "Low" and cook for 6 to 8 hours.
If possible, after 6 hours of cooking, skim fat and discard. Stir the content to mix the veggies, meat and sauce. Then cook for another 2 hours or until meat is tender to your liking. Skim and discard fat again, if necessary, before serving.
* from Costco
1 Large round onion, cut into 1 inch pieces
3 Medium carrot stalks, peeled, cut into pieces
2 Celery stalks, cut into pieces (optional)
Mix and set aside:
3/4 cup of Mr. Yoshida's marinade sauce *
1/2 cup of Ketchup
1 tsp of Black pepper
Spray crock pot with Pam (a tip from my cube neighbor Christine!).
Line the bottom of the crock pot with cut veggies. Arrange the shortribs on top.
Pour the sauce mixture on top of the meat. Set the crock pot to "Low" and cook for 6 to 8 hours.
If possible, after 6 hours of cooking, skim fat and discard. Stir the content to mix the veggies, meat and sauce. Then cook for another 2 hours or until meat is tender to your liking. Skim and discard fat again, if necessary, before serving.
* from Costco
Shake N Bake Chicken
Chicken Legs or Thighs pieces (with skin)
1 or 2 packets of Shake N Bake Mix
1 tbs Garlic powder
1 tsp Black pepper
Preheat oven to 375 degrees.
Line baking dish with tin foil or spay with Pam.
Add garlic powder and black pepper in plastic bag with Shake N Bake spices, add chicken pieces and coat evenly. Arrange chicken with skin side up in baking dish. Bake for 40 minutes or until skin is golden brown and crispy. Don't need to turn chicken over, they are ready to serve!
Try Progressive Italian or Garlic/Herb Breadcrums instead of Shake N Bake for a different flavor!
1 or 2 packets of Shake N Bake Mix
1 tbs Garlic powder
1 tsp Black pepper
Preheat oven to 375 degrees.
Line baking dish with tin foil or spay with Pam.
Add garlic powder and black pepper in plastic bag with Shake N Bake spices, add chicken pieces and coat evenly. Arrange chicken with skin side up in baking dish. Bake for 40 minutes or until skin is golden brown and crispy. Don't need to turn chicken over, they are ready to serve!
Try Progressive Italian or Garlic/Herb Breadcrums instead of Shake N Bake for a different flavor!
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