Cumberland Sauce
March 28, 2012
Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…
- 1 orange zested and juice squeezed
- 1 lemon, zested and juice squeezed
Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.
- 1 tsp sugar
- 1/3 C ruby port wine or madeira
- 2 TB red currant jelly
- 2 tsp cornstarch
Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.
(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)
Tilapia
March 24, 2012
Since Tilapia is a pond fish, get from a good source/country of origin. Recipe from Vestkusten. Serve with mashed potatoes.
Wine mixture (mix in cup or bowl)
- 1 crushed garlic
- 1 C dry white wine (or vermouth)
- 2 TB lime juice
- 1 tsp lime zest
- 1 fish boullion cube (or other chicken or fish flavoring)
Prepare fish:
- 1 1/2 LBs tilapia (or sole) fillets, dredge in flour, salt & white pepper and pinch chili powder. Shake off and cook fish in 2 TB olive oil, med hi heat. Remove fish from skillet.
Pour wine mixture into skillet, simmer over high heat, reduce by half. Add butter and green onions and stir until butter melted. Pour over Tilapia fillets.
- 1 TB butter
- 4 green onions sliced
Gravlax
March 24, 2012
Only need five ingredients: salmon, salt, dill, sugar, pepper
For every LB (480g) salmon fillet with skin(bones removed), mix:
- 2 TB kosher salt
- 2 TB sugar
- 1 tsp black pepper
- 20 sprigs dill weed
OR Bobby Flay’s/Food Network version
- 3-4 LB salmon fillets
- 1/3 C kosher salt
- 1/2 C sugar
- 3 tsp white peppercorns crushed with mortar
- 20 sprigs/bunch fresh dill
Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.
SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.
Serve with knackabrod or pumpernickle
Sole Meuniere
March 24, 2012
Inspired by Julia Child, EASY recipe.
- 1 lemon sliced for garnish
- 1 LB sole fillets
- about 1/4 C flour, with white pepper & kosher salt
- 4-5 TB butter
- 2 TB drained capers (optional)
- 3 TB lemon juice
- 1/4 C minced parsley
Coat fillets in flour. Heat 2 TB in fry pan high heat (reduce to med-hi if butter begins to scorch). Cook 1 1/2 to 2 minutes per side (4 min if whole flounder or sole). Remove from pan when done.
Add 2TB butter and capers to pan, stir until butter is melted. Add lemon juice, remove from heat, stir in 3 TB parsley. Pour mixture over fillets and serve. (Great with peas & carrots & rice.)
Buffalo Chili
March 23, 2012
From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven. 8-10 servings
- 3 lbs ground or minced lean or buffalo meat
- 1 Tb salt
Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).
- 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
- 2 large onions chopped
- 8 cloves garlic chopped
- 3 jalapenos chopped
Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat, stirring occasionally without browning about 10 min.
- 1/3 c (3oz/90 g) mild, powdered red chili
- 2 TB ground cumin
- 1 TB dried Mexican oregano
- 1 TB ground black pepper
- 1 tsp ground corriander
- 1/2 tsp red pepper flakes
Add spices to pot, stirring constantly for 2 min.
- 5 C (40 oz) beef stock
- 1 can (28 oz) chopped tomatoes with juice
- cooked meat from frying pan
Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.
- 2 TB cornmeal
- 2 cans (15 oz each) black beans, drained & rinsed
Sprinkled and stir in corn meal, add beans and heat.
TOPPINGS – optional
- sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)
Baked Ham
March 4, 2012
Ham can be served, Easter, Christmas, anytime. This one was a precooked, spiral cut (Niman Ranch) ham.
- Warm in oven, tightly wrapped in foil for an hour (350°)
- Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
- Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).
Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.
- 1 egg white whipped
- 1 TB mustard powder
- 2 tsp sugar
- 1 C bread crumbs (panko)
Olsson Recipes 