Yummy Meat Whiz

Archive for December, 2008

Nika Xmas Shark

Posted by jake | Filed under Nika Land Shark

Seared Salmon With Golden Beet Chutney And Greens

Posted by jake | Filed under Culinary Adventures

Salmon Marinade:
Ponzu Sauce
Soy Sauce
Whiskey
Olive Oil

Mix marinade ingredients and place salmon fillet in a zip-top bag with marinade and refrigerate for 2-4 hours. The citrus-based ponzu sauce will begin to cook the salmon.

Golden Beet and Pineapple Chutney:
Cut raw beets in half, place in pan with 1/2 inch of water and cover with tin foil. Roast beets at 400 degrees for 40-60 mins or until tender. The skin should be ready to fall off. Peel skin off and dice.

Dice some fresh pineapple and combine with the diced beets. Add a bit of apple cider vinegar, salt and pepper.

Drain the juice from the pineapple/beet chutney into a skillet and add minced garlic and ginger and a little olive oil. Sauté garlic and ginger and then add minced onion. Once the onion is no longer raw add the diced pineapple and beets and cook for a moment on low heat.

Wash the beet greens and strip and discard the stems. Sauté some more minced garlic in olive oil and then add the beet greens. Sauté the greens until soft, adding splashes of soy sauce, apple cider vinegar, and pinches of salt, black pepper and onion powder. Remove from pan and sprinkle with sesame seeds.

Place the salmon fillet in a baking pan with the marinade. Spoon some chutney in around it and bake at 450 degrees for 4 minutes. Remove the fillet from the oven and rub with cane sugar. Place face down in a frying pan on high heat to crystalize the sugar and sear the salmon.

Roasted Eggplant and Goat Cheese Sandwiches

Posted by jake | Filed under Culinary Adventures

For roasting sauce mix olive oil, soy sauce, apple cide vinegar, maple syrup, salt and black pepper. Slice an eggplant lengthwise, place in roasting pan and coat with sauce. Roast in oven at 400 degrees for about 20-25 mins (until soft).