AWESOME salmon recipe!
1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
- For the Fresh Ginger Syrup:
- 1 cup chopped peeled fresh ginger root
- 1 cup sugar
- 1 cup boiling water
- For the Earl Grey Tea:
- 4 cups boiling water
- 4 Earl Grey tea bags
- For the Cocktails:
- 3 cups vodka (see note above)
- 1 1/2 cups fresh juice from 10-12 lemons
- 1 1/2 cups Fresh Ginger Syrup
- 4 cups chilled Earl Grey Tea
- 1 cup fresh mint leaves
- 8 lemon wheels
- Large block ice or ice cubes
- For the Angostura Whipped Cream:
- 1 cup (237ml) heavy whipping cream
- 1 tablespoon (15ml) simple syrup (see note above)
- 1 teaspoon (5ml) vanilla extract
- 6 dashes Angostura bitters
- For the Hot Cocoa:
- 1/4 cup (58g) unsweetened cocoa powder, such as Valrhona
- 1 tablespoon (13g) granulated sugar
- Pinch kosher salt
- 3 cups (710ml) milk
- 8 ounces (227g) semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)
- 1 teaspoon (5ml) vanilla extract
- 5 ounces (148ml) Italian amaro, such as Averna
2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.