I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!
Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.
This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don’t like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn’t and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.
What is your favorite sandwich?
- 1 pound spaghetti
- 2/3 cup olive oil
- 1 cup grated Parmesan (a couple good handfuls)
- 3 lemons, juiced and one zested
- 1/2 cup fresh basil leaves, 1/4 cup chopped, 1/4 cut into chiffonade for garnish
- Cracked black pepper
- Cook the pasta in a large pot of boiling salted water according to package instructions. Reserve a cup of the starchy pasta water to thin the sauce if necessary, drain pasta and return to the pot. While the pasta is cooking, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, add a 1/4 cup of the reserved pasta water at a time as needed to moisten. Stir in the 1/4 cup chopped basil. Season with salt and pepper. Garnish with lemon zest and remaining basil.
Just take a look at our line up of other awesome recipes.
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets, skinned
- 1 tablespoon unsalted butter, melted
- Olive oil
2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
FOR THE EGG SAUCE:
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 teaspoon minced shallots or scallions
- 1/4 cup dry white wine
- 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- 1/2 teaspoon hot sauce (recommended: Tabasco)
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon fresh chives, optional
- 1 tablespoon Californian sturgeon caviar, optional
Salt and freshly ground black pepper
2 hard-cooked eggs, coarsely grated or chopped
In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
Turn on the oven broiler.
Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
- Nonstick cooking spray
- 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
- 1/2 teaspoon Paula Deen’s House Seasoning, recipe follows
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon hot sauce (I used Sriracha and of course used more)
- 2 egg whites
- Zest and juice of 1 lemon
- 1 1/4 cups cornflake crumbs
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper