BOURBON GLAZED ROASTED SALMON WITH YELLOW RICE PILAF

This is my favorite way to roast salmon. You can find seafood rubs or grilling spices in the supermarket these days or you can make your own. Bourbon adds a nice smokey layer of flavor to the salmon. Did you know that all bourbon is whiskey, but not all whiskey is bourbon? Bourbon is aged in charred oak barrels. The more corn, the sweeter the bourbon. It cannot be labeled “bourbon” if it is not distilled in the United States, and it cannot be labeled “Kentucky Bourbon” unless it is distilled in Kentucky.

Lee’s Kitchen Tips:

If you cannot find Chinook (King) or Sockeye (Red) salmon, Coho is another good choice. Start your rice after you take your salmon out of the refrigerator. While the rice is set aside after simmering 10 minutes, you can roast your salmon.

2 (6 to 8 oz) portions of Alaskan King Salmon (Chinook) or Red Salmon (Sockeye)

1 T avocado oil

2 T grilling spices (any brand of salmon or fish grilling or rubbing spices)

Lime wedges, for serving

Drizzle oil over each salmon fillet and sprinkle with grilling spices.

Refrigerate 2 to 4 hours.

About a half hour before salmon is to be removed from the refrigerator, make your Bourbon Glaze.

Bourbon Glaze

1 T avocado oil
1 clove garlic, minced or pressed

½ t red pepper flakes
2 T low sodium soy sauce

2 T brown sugar

2 T bourbon
1 T freshly squeezed lime juice

1 t freshly grated ginger

1 t sesame oil

In a small saucepan, add the oil and slowly cook the garlic for 1 minute. Mix together the rest of the ingredients and and add to the saucepan. Gently simmer for 5 minutes to reduce and thicken. Turn off heat and cover with a lid to keep warm.

Remove salmon from the refrigerator and place, skin side down, on an un-oiled roasting pan. Let sit on the counter for 15 minutes, while the oven is preheating and you can make your Yellow Rice Pilaf.

Yellow Rice Pilaf

2 T avocado oil

1 medium shallot, finely diced

1 small carrot, finely diced

2 cloves garlic, minced or pressed

1 cup white rice
½ t turmeric

½ t paprika

Pinch of saffron threads or powder (optional)

Pinch of ground cinnamon

2 cups chicken stock or broth

½ t sea salt

½ t fine ground black pepper

½ cup frozen peas

3 scallions, thinly sliced

In a skillet, sauté the shallot and carrot in the oil until soft, about 5 minutes.

Add the garlic and sauté another minute.

Add the rice, turmeric, paprika, saffron, and cinnamon and cook a minute or two.

Add the chicken stock, salt, and pepper.

Let slowly simmer, uncovered, for 10 minutes.

Stir in the peas, cover and set aside to keep warm for 10 more minutes.

Stir in the scallions, just before serving.

Preheat oven to 400 degrees F.

Place salmon in oven and roast for about 8 minutes.

Remove and drizzle with some of the Bourbon Glaze and continue to roast until fish is almost opaque in center, about another 3 to 4 minutes.

You can return the glaze to low heat while salmon is roasting.

Lift salmon with a spatula (skin should remain on roasting pan) and place on two warm  plates.

Spoon a little more Bourbon Glaze over the fillets before serving.

Add lime wedges and serve with the Yellow Rice Pilaf

Serves 2 (with extra rice pilaf for another meal)

RYAN, LOUDOUN CO, VIRGINIA - SEPTEMBER 1953

CAJUN CHICKEN FILET SANDWICHES

My husband and I were recently in North Carolina for a Sigma Chi reunion. There is a fried chicken chain of restaurants throughout the South called Bojangles. We had a piece of fried chicken, a biscuit, coleslaw, and of course sweet tea for an early dinner on our way back to the airport. The chicken was spicy and oh so delicious. I decided to make Cajun chicken filet sandwiches with my Cajun Seasoning.

2 boneless chicken breasts

1 egg beaten

¼ cup Frank's Original Red Hot Sauce

½ cup buttermilk

1 cup all-purpose flour

2 T Cajun Seasoning (recipe below)

½ t cayenne pepper (optional)

Using a plastic cutting board, cut ends off of chicken breasts (save in a small baggie and freeze) and cut each breast in half crosswise. 

You will now have 4 chicken breasts.

Place chicken between plastic wrap and lightly pound to an even thickness.

Pour the beaten egg, hot sauce, and buttermilk in a gallon resealable baggie and place chicken breast in the bag. 

Seal, squeezing out most of the air, and gently swish back and forth to distribute sauce over chicken. Refrigerate 2 to 4 hours.

In a shallow bowl, add the flour, Cajun Seasoning, and cayenne (if using). Stir to combine.

Remove chicken, one at a time, from the hot sauce mixture and dip in the flour mixture.

Place on a baking sheet while dipping the rest of the chicken.

Heat 2 inches of avocado oil in a 12-inch cast-iron skillet. 

Test temperature of oil with a piece of flour that sizzles or put the end of a wooden spoon in the oil and it should bubble around it.

Fry chicken for about 3 to 4 minutes on each side, until dark golden brown. 

Transfer chicken to a clean paper towel-lined baking sheet and keep warm in a 225 degree F oven while making the sandwiches.

Spread a little mayonnaise mixed with a little Dijon mustard on both sides of a hamburger bun.

Add a chicken breast, a slice of tomato, and a slice of lettuce. 

Cajun Seasoning

3 T smoked paprika

2 T sea salt

2 T garlic powder

2 T cayenne pepper

2 T onion powder

2 T dried thyme

2 T ground black pepper

1 T ground white pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.

THAI CHICKEN CURRY

Here is a simple recipe for a delicious Thai Chicken Curry.

4 boneless chicken thighs, cut into bite-size pieces
½ t sea salt
½ t finely ground black pepper
2 T coconut oil, divided
1 red bell pepper, thinly sliced
1 small yellow onion, cut in half and thinly sliced
3 cloves garlic, minced or pressed
1 t grated fresh ginger
3 T red curry paste
1 T paprika
1 (14-oz) can full-fat coconut milk
Cilantro leaves, diced for garnish
Cooked Jasmine rice, for serving

Preheat oven to 375 degrees F.

Place the cut up the chicken into a bowl and season with salt and pepper.

In a large cast-iron skillet, melt half of the coconut oil over medium-high heat.
Add the chicken and cook until a deep golden brown on both sides. Transfer to a plate or platter and set aside.

Reduce the heat to medium and add the rest of the coconut.
Cook the bell pepper, onion, garlic, and ginger for about 3 minutes. 
Stir in the curry paste and paprika and cook another 2 to 3 minutes.
Slowly pour in the coconut milk while stirring to combine. 
Cook another minute and then stir in the reserved browned chicken.

Place skillet in the oven and cook for 20 minutes.

Sprinkle with cilantro leaves and serve over cooked jasmine rice.

Serves 4

BRIOCHE HAMBURGER BUNS

I made hamburger buns years ago and forgot about my recipe. So I made them and they turned out great! You can also make them into hot dog rolls.

1 cup lukewarm water

2 T active dry yeast

3 T granulated sugar

5 T avocado or other neutral oil

1 large egg

½ t sea salt

3 ½ cups all-purpose flour

1 T melted unsalted butter
1 T sesame seeds

1 T poppy seeds

1 T dried minced onions

In a large bowl, combine the warm water, yeast, and sugar.

Let proof for 5 minutes, until foamy.

In the same bowl, add the oil, egg, and salt. 

Stir to combine, then add the flour, one cup at a time.

Turn out onto a floured surface and knead for 4 to 5 minutes.

Shape the dough into a ball and place in a lightly oiled bowl.

Cover with plastic wrap and place in a warm place until doubled in size, about 1½ to 2 hours.

Using a dough scraper divide the dough into 8 equal portions.

Smooth balls and flatten to about 4 inches. 

Place on a lightly oiled baking sheet.

Cover with plastic wrap that has been lightly sprayed with oil and top with another 
baking sheet.

Let rise for 30 minutes.

Meanwhile, preheat oven to 400 degrees F.

After 30 minutes, remove top baking sheet and plastic wrap.

Gently brush buns with butter and sprinkle with sesame seeds, poppy seeds, and dried minced onions, if desired.

Bake for 10 minutes, or until golden brown.

Transfer to a wire rack to cool before slicing.

Makes 8 hamburger buns