Pan Seared Salmon with Creole Cream Sauce



We had some frozen salmon fillets and I was trying to think of a way to "spruce" it up a little. So I decided to make a bath of cream sauce to put it in, and top with our sweet and sour carrot and cucumber noodle salad I made recently.  It was awesome, and it made a simple dish elevated in flavor and presentation.

4 Salmon fillets, thawed
3/4 cup plain Greek yogurt
3 tsp Dijon mustard
2 tsp ground yellow mustard
1 tsp cayenne, 4 tsp Worcestershire
 1 tbsp honey, 3/4 cup milk or cream (I used 1% milk)
1/4 cup plain almond milk. 

Season the salmon with a light sprinkling of salt and pepper, and a small sprinkle of paprika. On medium heat in a cast iron skillet, cook the salmon about 5 to 6 minutes per side. 

While it is cooking mix the yogurt, mustard, yellow mustard, Worcestershire, honey, milked and almond milk together. Place in a saute pan and warm on medium low heat, just enough to heat through.

After the salmon as cooked on both sides place in the broiler on high for about three minutes or until the top of the salmon is a nice brown color.

Plate your cream sauce on your place and place your salmon on top. Place your salad on top and, voila! Serve with a vegetable of your choice. This sauce is a perfect compliment with the fish. Printable recipe here.



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Sweet Rub Coffee Crusted Ribeye Steak




I made these a while back but I wanted to make an official recipe for them. These steaks are so good, you may want to eat two. The method for my steak was very similar to the coffee crusted steak recipe that I shared in an earlier blog post

1 Ribeye steak
1 tbsp ground coffee 
1 tbsp sugar
1 tbsp seasoned salt
1 tsp black pepper
2 tsp smoked paprika
More salt and pepper to sprinkle

Let your steak sit at room temperature for about 20 minutes sprinkle lightly with salt and pepper. After 20 minutes coat well with coffee rub mixture. 




The method for the steaks was a little different than my previous post.  The main difference is that I fired up my charcoal grill and seared them quickly over direct heat for 2 minutes on each side. I then placed them in a cast iron skillet and put them in a preheated 375 degree oven and then turned the oven OFF. I let them sit in the oven for 8 minutes. Take out and let rest for at least 5 minutes.

The asparagus was coated in olive oil, then salted, peppered, and sprinkled with garlic powder.  It was cooked in an oven at 350 degrees for 20 minutes.

The Hollandaise sauce was a variation of a previous blog post, except I added 2 tbsp of butter.







Try this! It is delicious and not difficult to make! Printable recipe here.


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Peanut Thai Chicken



I took a variation of a recipe we found online and made it our own. It was a tasty dish. The peanut butter sauce mixed with heat of spices was great. Here is what we did.

1/2 cup warm water
1/3 cup peanut butter
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
2 1/2 lbs chicken drumsticks and thighs
Salt and pepper to taste

Mix water, peanut butter, vinegar, soy sauce, garlic, red pepper flakes and ginger. Blend until you have a silky texture.

Place chicken flat in a fridge-safe container and sprinkle a small amount of salt and pepper on chicken. Pour 3/4 of  mixture over chicken. Let marinate for at least 3 hours. This will allow the flavor to get underneath the skin. I would recommend overnight.

In a cast-iron skillet on medium brown chicken on each side, cooking about 5 minutes per side. It should take about 10 minutes. 

Place skillet in a preheated 375 degree oven and cook for 10 -12 more minutes. On the last minute, turn your oven on broil and brown the skin.

Take the remaining amount of sauce and warm thoroughly.  Take chicken and plate. Place remaining sauce and put over chicken. 

And that's it! Serve with veggies and enjoy! Printable recipe here.

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Oven Rib-eye Steak


Yum

I found some rib-eye steaks on sale at our local market, so I decided to try pan searing and oven roasting them. I thought I had gone completely crazy when I said to myself I wasn't going to grill a rib-eye. However, the final result was a very tender, moist, juicy and flavor-filled steak. So good I would even dare say it rivaled a grilled steak. Yes. I said it. Begin throwing stones at me.

Before you do that you need to try this recipe.  Maybe once you try it, you will put the stones down.

3 rib-eye steaks
1/2 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika

I took the steaks  a couple of hours before cooking and sprinkled about 1 tsp of kosher salt on them and wrapped them in parchment paper. I placed them in the fridge for about 2 hours. This will pull excess moisture from the meat.

Take the steaks out of the fridge an remove paper. Pat dry. Mix all dry spices and salt together. Sprinkle lightly on each side of steaks (about half of dry mixture) . Let set at room temperature for 20 minutes.

While you are waiting, take some whole mushrooms, sprinkle with olive oil and place in a toaster oven for those twenty minutes. On minute 10, season with salt and pepper, just a light sprinkle.

Preheat your oven to 375 degrees and heat up your cast iron skillet on medium-high heat. Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks for two minutes per side. Place in the oven. Let cook in oven for 2 minutes, then turn oven off. Let steaks cook another 6 to 8 minutes.

Take steaks out and let rest.  While they are resting, take pan you seared the steaks in and turn on medium heat. Add 1 cup heavy cream, 1 tsp salt and pepper, and 1 tsp lemon juice. Add 1/3 cup mozzarella cheese. When all incorporated place 1 tbsp butter and turn heat off. Mix until butter has melted.

Plate steak and place mushrooms on top, then top with cream sauce.  Serve with veggies.

If you would like more recipes similar to this, visit my Facebook page at https://www.facebook.com/chrisfoodblog/ and click "like" to get immediate updates for recipes on your Facebook feed!

Asafitida / Asafoetida 100g

Smoked Chicken Thighs


This recipe is very similar to my smoked chicken halves recipe I did earlier that smoked the chicken with the indirect method of grilling. It is pretty much my preferred method of grilling now.  Juicy, flavorful, beautiful, and easy; you can't go wrong!

1 package chicken thighs
1/2  cup Dale's marinade
1/2 tbsp black pepper
2 tsp  garlic powder
2 lbs any type of charcoal
 hickory chunks

Set up your grill for indirect method. I explained it here on my halves post. While your coals are getting hot put thighs in zip loc bag and put dales seasoning in. Right before placing on grill, sprinkle both sides with seasonings.

Place thighs skin side down and let smoke for 30 minutes. Turn and let the thighs smoke more for another 30 minutes. The skin will begin turning a dark amber color and look delicious.  After an hour take chick off and place in a 200 degree preheated oven for 1 hour. 

Remove, plate with some pan seared zucchini and some white rice, and enjoy! Printable recipe here.


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Welcome to my Blog!

Welcome to my food blog! I will be cooking some recipes, trying some I have found, and show off some tasty food...