Tag Archives: lemon

cabbage with fennel and parm

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i was lucky enough to score a head of cabbage freshly picked from my coworkers garden and decided to saute it up for a simple summer side dish.

  • half a head of cabbage, shredded
  • 1 tsp brummel and brown
  • 1/2 tbs fennel seed
  • 1/2 tbs mustard seed
  • 1 tbs honey
  • juice of 1/2 lemon
  • salt and pepper
  • grated parmesan

 

heat a skillet and add brummel and brown (you can use butter if you choose) once it’s melted, add your cabbage, fennel seed, mustard seed, salt and pepper.  cook about 10 minutes, add your honey and lemon and continue cooking another 10 minutes.  just before serving, top with grated parm.

Lemon Grilled Salmon with Mustard Aioli

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lemonsalmon

For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time.  Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of the American persona as blue jeans and rock and roll.  Though we did not invent the concept, we have expanded this process of cooking outside to include such lows as the burger and dog cook out, to such highs as a sublimely smoked BBQ pork butt.  Grilling is football, it is tailgating, it is Memorial Day, it is the fourth of July.  While I love a hog shoulder or grilled steak as much as the next guy, sometimes it helps to switch it up a bit and enjoy a bit of seafood in the summer months, and thus our latest recipe comes courtesy of a fish basket Christmas gift.

Salmon is grillable above almost all other fish, yet I believe this method adds an additional layer of protection for the casual outdoor cook.  By covering the tender inside of a salmon fillet with lemon slices, you ensure that any burning only contributes to the flavor while protecting the delicate texture of a salmon fillet.  

Don’t have a grill?  Well, you can still accomplish this dish using an indoor broiler oven!

Salmon

  • 1 1/2 lemon, sliced thin (ideally on a mandolin)
  • 1 lb salmon fillet
  • salt and pepper

Aioli

  • 1 clove garlic, minced
  • 1/4 cup low fat mayo
  • 1 tbs Dijon mustard
  • juice of 1/2 lemon
  • 1/2 tsp mustard seeds
  • 1/4 tsp tarragon
  • salt and pepper

Instructions:

  1. If you’re cooking this dish under a broiler, skip to the next section.  For those of you cooking on a grill, you should know by now that the first step is to take your fish out and sit it on the counter while you fire your grill up to full temperature.
  2. While the grill heats up, combine all the ingredients for the mustard aioli and let it sit while you prepare the salmon.
  3. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  4. Spray down a fish grilling basket with nonstick spray.  Using a sharp knife, slice the skin side of the salmon several times while trying not to cut into the flesh.  Place your fish, skin side down and salt and pepper the fish liberally.  Cover with an even layer of the lemon slices.
  5. When the grill is hot, lock your fish basket and place on the grill skin-side down for about four minutes.
  6. After three to four minutes, flip the basket over so the lemon side is facing the heat.
  7. Cook for about another five minutes and then remove from the heat, remove the lemon slices and serve with the mustard aioli.

Broiler instructions:

  1. Heat your broiler while you prepare the salmon.  While the broiler heats up, let the salmon sit on the counter as you combine all the ingredients for the mustard aioli.
  2. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  3. Place your fish, skin side down on a broiler pan or a foil-covered baking sheet and salt and pepper the fish liberally.  Cover the fish with an even layer of the lemon slices.
  4. When the broiler is pre-heated, slide your fish directly under the broiler.  
  5. Let the fish cook for about 7 minutes and remove from the heat to rest.  
  6. Remove the lemon slices and serve with the mustard aioli on the side

Ginger Spritzer

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gingerspritzer

This low-cal spritzer really pops with the addition of fresh grated ginger.  Try it out as a flavorful alternative to a vodka or gin and tonic.

Ingredients:

  • 2 shots white rum (or substitute your favorite vodka or gin)
  • 1/2 can seltzer water
  • 1 handful fresh mint
  • Crushed ice
  • 1 tsp splenda*
  • 1 tsp fresh grated ginger
  • Juice of half a lemon

 

Directions:

  1. Add your crushed ice to a glass as well as your mint, ginger, lemon juice and sweetener of your choice.  
  2. If you have a muddler, use it to bruise the mint and really bring the flavors out.  The crushed ice is key here as it acts as an abrasive to help break everything up.  If you don’t have a muddler, simply use the handle of a wooden spoon.
  3. Add in your rum, a bit more crushed ice and top off with seltzer.  Ahh!!!  Very refreshing.

 

Tips:

  • you want to use splenda or something similar as sugar wouldn’t dissolve in the cold liquid.  If you’re not a fan of sugar substitutes, you could always make a simple syrup and add that to the drink
  • Making a simple syrup is just that – simple.  Combine equal parts sugar and water 1 cup sugar, to 1 cup water and add to a small sauce pan.  Bring mixture to a boil.  Once all the sugar has dissolved into the water, remove from heat and allow to cool before adding to your drink.

Crispy Brown Rice Crusted Chicken with Pecan Brown Butter

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brownbutterchicken

*** UPDATE: US Mills, the company that distributes the Erewhon brand Crispy Brown Rice cereal we used in this dish asked if they could include this recipe on their site.  Check out our recipe featured here and check out all the other cool recipes they have online.***

This dish sounds fancy but it’s actually quite easy and sure to impress!  The trick to this is using the crispy brown rice cereal to make a light but very crispy crust.  Finished off with a lemony, nutty sauce, the whole dish packs a wallop in every bite.  

Watch out, this chicken is about to sock you in the mouth with flavor!

 

Ingredients:

  • 1 pack of thin sliced chicken breast (usually yields about 5-6 pieces)
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • salt and pepper
  • 1 egg, plus a splash of water
  • 2 cups crispy brown rice cereal (I used Erewhon brand)
  • 1/2 cup pecans, finely chopped
  • 4 tbs butter

 

Directions:

 

  1. In a medium sized bowl, crack your egg and add in a splash of cold water, a pinch of salt and pepper.  Beat the mixture to combine.
  2. Place your brown rice krispies in a ziploc bag and add 1/2 teaspoon each of salt and pepper.  Squeeze out the air, seal the bag and then break the pieces up really good.  You’re not looking for a powder consistency, something more like big crumbs.  Place the mixture on a large plate. 
  3. Take your chicken and coat in the egg mixture, allow the excess to drip off and then coat well with your brown rice crumbs.  When all pieces are coated, set aside for about 15 minutes.  If you fry them up right away, the mixture won’t adhere to the chicken as well, waiting a little while allows the coating to set up.
  4. Heat a large skillet over medium-high heat.  When the pan is hot, melt in your butter.  Add in your chicken and don’t move them around in the pan at all, you want to build up a nice crust.  Cook the chicken about 3 minutes per side, remove and set aside.
  5. Lower the heat to medium and add the remaining 2 tbs butter, lemon juice, lemon zest and pecans to your pan.  Stir well and heat the mixture for about 5 minutes.
  6. To serve, spoon the pecan brown butter over the chicken and enjoy.