Stuffed Salmon

4 servings

1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of saltPinch of pepper

Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.

Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.


Serve over spinach.

Stuffing

Make cornbread

1 cup of corn meal

¾ cups of flour

tablespoon of sugar

table spoon of bacon powder

tea spoon of salt

milk

eggs

Bake it. 400 for 10 minutes 350 for rest

Crumble it up

Toast 2 slices of wheat bread

Tear it up in small pieces

¾ of a cup Onion

4 gloves Garlic

2 ribs Celery

¾ Green pepper

bob evans pork sausage

2 jumbo eggs

salt

pepper

sage

poultry seasoning

½ tea spoon nutmeg

½ tea spoon chilli powder

½ cup chicken stock

bake it on 350 and 400 the last 5 minutes

make gravy

grease tablespoon

wonder in the flour section

chicken stock

banquet gravy 2 or 3 drops

3 or 4 white mushrooms

Sausage Gravy

Bob Evans sausage.

Flour

Milk

Cream of mushroom soup

Bacon Grease

1. Cook the meat.

2. Add flour to meat until Brown

3. Add milk

4. Add 2 cups of Cream of Mushroom

5. Add salt and pepper

6. Let simmer until the taste is appropriate.

Stuff Chicken Parm

Marinara sauce

Chicken breast

Spinach

Cream cheese

Rice o Roni (Parmesan and romano)

Feta Cheese

Grated Parmesan cheese

Bread crumbs

onion

garlic

mozzarella cheese

eggs

Toothpicks

1. Sautee the spinach

2. Cook the Rice o Roni

3. Mixed the Spinach, Rice, feta, and cream cheese.

4. flatten the chicken breast

5. Add salt and pepper

6. Add stuffing to the chicken and roll the chicken in ball.

7. Mix the bread crumbs with the parmesan cheese.

8. Dip the chicken in the egg, and then the bread crumb mixture.

9. Pan fry until brown.

10. Add marinara sauce and bake for 20 minutes at 400 degrees.

Alfredo Sauce

1/2 Quart of heavy whipping cream

1/2 Stick of butter

Salt

Nut meg

Pepper

Fresh parmesan cheese

Fettucine Noodles

Grilled Chicken and/or shrimp

Broccoli

1. Boil the butter in the whipping cream.

2. Whisk the cheese in.

3. Add nut meg, Salt and Pepper

1. Pan sear the the shrimp in old bay, salt, pepper and butter.

1. Pan sear the chicken in oil. Use pre-seasoned chicken.

Grilled Tilapia

Tilapia

Olive oil

Ms. Dash

Seasoning Salt

1. Generously covet the tilapia with seasoning and olive oil.

2. Grill until white.

5 stars

Swedish Meatballs

Ground turkey
Salt and pepper
Green pepper
Red pepper
Oinons
Garlic
Can of cream of mushroom soup (i prefer the one with garlic and mushrooms)


1. Mix one can soup with one can water mix until smooth
2. Form ground turkey into balls and cook until brown in center
3. After all balls are cooked, return them to the skillet
4. Add the soup mixture to skillet
5. Lower heat and simmer until thick

Serve over mashed potatoes.

Notes:
I prefer the cast iron skillet, it cooks evenly and has good seasoning.
If you can't get the garlic soup add garlic to the ground turkey 1/2 teaspoon