Saturday, January 25, 2014
MAX’S ALASKAN ALDER CHARCOAL GRILLED KING SALMON FILLETS
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| My husband did an incredible job creating this recipe a few days ago, and since then weve literally made this 3 more times this week because its simply that spectacular... |
Servings: (2 or 3)
Prep: 3 Mins.
Marinate: 30 Mins.
Grill: 10 to 20 Mins.
--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)
Special equipment:
1 (6”x9”x1-1/2”) disposable baking pan
1 (9” x 1-1/2”) section of alder branch
--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)
INGREDIENTS
Marinade:
Granulated garlic
Sitka Seafood Seasoning (or Old Bay Seasoning)
Freshly ground black pepper
¼ to ½ cup yoshida sauce
--(Depending upon # of fillets, 2 or 3 respectively)
Fish:
2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick
METHOD
--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak.
--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.
Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.
Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill.
Flip fillets over in baking pan so they are "flesh side up."
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| Marinated king salmon fillets ready for grill... |
Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.
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| Placed over indirect heat on grill, and ready for basting after initial 10 minutes of cooking... |
After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan. Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time). Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes.
Remove fillets from baking dish, while leaving skin behind, and place on serving plates. Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!
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| My small 1/2-serving portion, prior to slathering the corn with butter and seafood seasoning! ~ (Check out that glaze on the king salmon, and the alder-smoked flavor is pure perfection)... |
~~~~~~~~~~~~~~~~~~~~~
I was lucky enough to reel in this beautiful
20-lb. king salmon on May 9, 2013,
while fishing Juneaus Annual Spring King Salmon Derby
that lasts the month of May here in Southeast Alaska...
Friday, January 24, 2014
BADAM BARFI ALMOND FUDGE
BADAM BARFI (ALMOND FUDGE)
INGREDIENTS
- Almonds (badam)-1 cup (200 grams approx)
- Milk-1/2 litre
- Sugar-same as the quantity of almonds
- Boiling hot water
METHOD
- Put the almonds in boiling hot water.
- Keep them aside for 5-10 minutes.
- Take them out of water & peel off there skin.
- Allow them to dry, till they are completely dried up.
- You can keep them in the sun for around half an hour.
- Once dried, grind them to a flour in the mixer.
- Bring milk to a boil & allow it to boil till it turns to almost half in quantity (300 ml approx).
- Once, it is reduced to almost half in quantity, add the almond flour to it.
- Boil them, till the mixture becomes slightly hard, no more sticking to the pan.
- Grease a dish or a plate with a little oil.
- Pour the almonds mixture into the dish.
- Flatten it from the top.
- Allow it to cool down completely.
- After it is cooled down, keep it in the freezer for 10-15 minutes.
- Take it out & cut into pieces.
- Badam barfi (almond fudge) is ready to serve.
Litti Chokha
Served 12 pieces for 6 person
Ingredients:
For Litti:
1. 4 cups wheat flour
2. 4 tablespoon ghee (Clarified butter)
3. 1 cup yogurt
4. 1 teaspoon baking soda
5. 1 teaspoon carom seeds
6. Salt to taste
7. 1 cup ghee (clarified butter) for serving
For stuffing:
1. 1 1/2 cup Roasted Chick pea flour(sattu ka atta/Dadiya ne daal no powder)
2. 2 tablespoon ginger – chili paste
3. 1 tablespoon cumin- carom seeds
4. 1 tablespoon lemon juice
5. 1 teaspoon mustard oil
6. 1/4 cup coriander leaves chopped
7. 1 tablespoon pickle masala (optional)
8. Salt to taste
For Chokha:
1. 1 tablespoon mustard oil,
2. 2 cups boiled potato cut in small cubes,
3. 1 cup tomato cut in small pieces,
4. 1 tablespoon ginger-chili paste,
5. 1/2 teaspoon red chili powder,
6. 1/4 cup coriander leaves chopped,
7. Salt to tasteMethod For Litti:
1. Take one large bowl than add ghee, yogurt, baking soda, seeds and salt, mix well.
2. Add flour and make very soft dough if you needed add water.
3. Cover this dough and leave 30 minutes.
4. In one another bowl add all ingredients for stuffing and mix well, put aside.
5. Preheat the oven 200c before 15 minutes.
6. Now take the dough and divide 12 to 15 equal balls.
7. Take one ball and make 2 to 3 inch bigger with your finger than add 1 teaspoon of stuffing in middle of ball cover this ball with hand and again make ball.
8. Check this ball, stuffing is not over or not come out.
9. Now take one ball and press with your palm, Litti is ready.
10. Put in preheated oven about 30 minutes or until golden - dark brown.
11. In oven after every 10 minutes turn this Litti.
12. Now take reminded 1 cup warm ghee than add this Litti one by one in this ghee deep very well and take it out in one plate.
13. In middle cut with frogs this Litti and add 1 teaspoon of ghee.
14. Serve with Chokha.
Method for chokha:
1. In frying pan add oil than add tomato, cook 2 minutes.
2. Now add ginger –chili paste and chili powder.
3. Add potato cook 1 minute and turn of flame.
4. Add coriander leaves than mix well.
5. Serve this choka with litti.
Notes:
Here in this recipe i used Aloo (potato) chokha if u like u made with eggplant or with tomato chokha.
My family like this litti with Rajasthani daal battis daal so usually I serve this litti with daal recipe is here http://blogspot.com/2011/03/daal-batti.html
Some time I’m not stuff this litti and bake without stuffing and its turn out very nice..and serve with daal.
Some time changes are good so what ever u like try at your end and give ... feedback
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Thursday, January 23, 2014
Dairy Free Vegan Lasagna Recipe
Chef Jeenas Vegan Green Lentil Lasagna Recipe
Yes this is a cheese free lasagna recipe but is also gluten free, vegan and contains lots of gorgeous little cooked green lentils, fitting all of this information into one title can be a little difficult... So dairy free vegan lasagna recipe it is.
I do not use any dried soya mince or meat free mince in this vegan recipe. The bite in my lasagna comes from the mixture of vegetables and lentils and it tastes amazing.
I have cooked this lasagna recipe using gluten free pasta but you can use wheat pasta if you like - it will cook just the same.
I use some vegan parmesan cheese and vegan gluten free cheese sauce granules. If you do not have the cheese sauce granules do not worry as this lasagna recipe tastes gorgeous with or without the cheese sauce.
I make a white sauce for my lasagna using soya milk and a bay leaf and it tasted fantastic.
The green lentils give my lasagna such a lovely taste that you will not miss the meat in there at all. I used Salisburys So Organic cooked green lentils (only 50 pence too) that are in a box - they are only just recently out but do try them they are like tiny little green pearls of deliciousness!
This lasagna recipe is so delicious that when I went back into the kitchen for a second portion there was barley any lasagna left for me as the family had devoured the entire lasagna!
My recipe is really simple to put together and tastes amazing so why not cook it yourself?
I do not use any dried soya mince or meat free mince in this vegan recipe. The bite in my lasagna comes from the mixture of vegetables and lentils and it tastes amazing.
I have cooked this lasagna recipe using gluten free pasta but you can use wheat pasta if you like - it will cook just the same.
I use some vegan parmesan cheese and vegan gluten free cheese sauce granules. If you do not have the cheese sauce granules do not worry as this lasagna recipe tastes gorgeous with or without the cheese sauce.
I make a white sauce for my lasagna using soya milk and a bay leaf and it tasted fantastic.
The green lentils give my lasagna such a lovely taste that you will not miss the meat in there at all. I used Salisburys So Organic cooked green lentils (only 50 pence too) that are in a box - they are only just recently out but do try them they are like tiny little green pearls of deliciousness!
This lasagna recipe is so delicious that when I went back into the kitchen for a second portion there was barley any lasagna left for me as the family had devoured the entire lasagna!
My recipe is really simple to put together and tastes amazing so why not cook it yourself?
Ingredients for Gluten Free Vegan Lasagna Recipe
1 Cup Cooked Green Lentils
2-3 Carrots (diced)
1 Small Onion (finely diced)
2 Zucchinis (diced)
1/4 large Swede (diced)
3 Garlic cloves (crushed)
Rice bran oil
1 large Tbsp Tomato puree
Water
Salt to taste
1/2 tsp Chef Jeenas Mild curry powder
Pinch Dried basil
1 tsp Dried chives
1 tsp Paprika
5-6 Mushrooms (diced)
Vegan cheese sauce granules (optional)
Vegan parmesan (optional)
Gluten free Lasagna sheets
For the Roux
1 cup Soya milk
1 Bay leaf
pinch Salt
1 large tsp Corn flour/starch
Milk to mix
How to make a Gluten Free Vegan Lasagna
Gently cook the onions, carrots, zucchini and swede in a large pan drizzled with oil until the veggies start to soften - 15-20 minutes.
Add garlic, paprika, curry powder, basil and chives stir well and cook for 5 more minutes stiring.
Gently cook the onions, carrots, zucchini and swede in a large pan drizzled with oil until the veggies start to soften - 15-20 minutes.
Add garlic, paprika, curry powder, basil and chives stir well and cook for 5 more minutes stiring.
Add tomato puree and a little water - simmer the vegetables adding more water as needed - do not soak and stew the vegetables you only need small amounts of water.
Once the vegetables are cooked in the tomato sauce taste and add salt to season then add the mushrooms - cook for a minute stiring always then take off the heat.
You do not need to fully cook the mushrooms as they will cook more in the oven.
You do not need to fully cook the mushrooms as they will cook more in the oven.
Take a pan of boiling lightly salted water and cook the lasagna sheets until they soften.
Bring the soya milk to a simmer in a small pan with the bay leaf.
Add a pinch of salt .
In a small dish stir the corn flour with enough milk to make a thick mixture that is loose enough to slip off a spoon.
Add the corn flour to the milk pan with a tsp of vegan margarine.
Keep stiring until it thickens a little then take off the heat.
Add a pinch of salt .
In a small dish stir the corn flour with enough milk to make a thick mixture that is loose enough to slip off a spoon.
Add the corn flour to the milk pan with a tsp of vegan margarine.
Keep stiring until it thickens a little then take off the heat.
Make up the vegan dairy free cheese sauce granules as directed on the packaging.
Spoon a little amount of the vegetable sauce mixture into the bottom of a lasagna oven dish.
Spoon a little amount of the vegetable sauce mixture into the bottom of a lasagna oven dish.
Add lasagna sheets, then more vegetable, then vegan parmesan.
Now sprinkle over some cooked green lentils.
Pour over a little vegan cheese sauce and soya milk roux.
Make another layer with the lasagna sheets, vegetable sauce, vegan parmesan then add the left over cooked lentils. You should have more cooked green lentils on this layer than the last one.
Top with lasagna sheets then sprinkle with vegan parmesan.
Pour over the rest of your soya white sauce and a few blobs of vegan margarine.
Cover with tin foil and place into a hot oven at gas mark 7 for approximately 40 minutes.
Cover with tin foil and place into a hot oven at gas mark 7 for approximately 40 minutes.
Once cooked serve with chips, salad or just as it is.
Enjoy chef Jeenas delicious gluten free and vegan green lentil lasagna recipe.
See more recipes:
Vegan recipes
Gluten free recipes
Vegan recipes
Gluten free recipes
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