by rothsadmin | Jun 29, 2020
Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice
Ingredients
Teriyaki Sauce:
2 cups Soy Sauce
¾ cup Sweet Chili Sauce
3 tbsp Siracha
1 ½ cups Brown Sugar
1 cup Orange Juice
1 tbsp Garlic
1 cup Water
1 tbsp Onion Powder
1 tbsp Ground Ginger
Green Vegetable Medley:
3 oz Asparagus
3 oz Green Beans
3 oz Brussels Sprouts
3 oz White Onion
3 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Siracha
⅛ cup Brown Sugar
½ tsp Chili Flakes
2 tsp Salt
2 tsp Pepper
2 tsp Garlic Powder
2 tsp Ginger Powder
Salmon:
1 6 to 8-ounce salmon fillet
Pineapple
4 oz Pineapple Chunks
Directions
Salmon:
Season salmon with lemon pepper and grill. Glaze with Teriyaki Sauce and finish in oven until fish reaches internal temperature of 145 degrees.
Rice:
Cook rice, set aside. Grill pineapple chucks and cut into small chunks. In a sauté pan, heat and mix rice and pineapple with sweet chili sauce and soy sauce.
Teriyaki Sauce:
Simmer all ingredients in a sauce pan for 20 minutes and thicken with cornstarch slurry if desired.
by rothsadmin | Jun 12, 2020
Vegetable Omelet
Ingredients
1 tbsp Vegetable Oil
4 Eggs
¼ cup Onion
¼ cup Mushrooms
¼ cup Red Bell Pepper
½ cup Spinach
1 pinch Salt
1 pinch Ground Pepper
Optional:
¼ cup Shredded Cheddar Cheese
Directions
Chop onions, mushrooms and red pepper.
While heating, whisk together 4 eggs together in bowl.
Sautée mushrooms, onions and peppers until onions are transparent. Add salt and pepper.
Rough chop spinach, add to vegetables in pan.
Push vegetables to center of pan. Once cooked, add egg and turn heat to low.
Let egg cook until it holds its shape. Take a rubber spatula and left sides of eggs, let it run underneath. Repeat for opposite side.
Flip omelet and cook other side. After it is cooked, flip back to its original side.
If adding cheese, sprinkle on half of omelet.
Fold omelet in half and it’s ready to enjoy!
by rothsadmin | Jun 4, 2020
Chuck’s Cashew Gravy
Ingredients
2 cups water
½ tsp kosher salt
½ tsp black pepper
¼ tsp granulated garlic
1 tsp Braggs coconut aminos
1 tbsp vegetable soup base
1 cup raw cashews
2 cups water
2 tbsp cornstarch
Directions
Combine 1st listed water, salt, pepper, granulated garlic, Braggs coconut aminos and vegetable soup base in a saucepan and bring to a boil.
While water is coming to a boil, combine raw cashews, 2nd listed water and cornstarch in a blender. Process until smooth, creamy and not grainy.
Add blender ingredients to the boiling ingredients while stirring until it thickens. It will thicken quickly. You may add more water to thin if needed.
This is delicious on biscuits and vegan sausage, as a creamy base for soups and anywhere else you would use a cream sauce. This recipe makes about 5 cups and lasts 3 or 4 days in the refrigerator.
by rothsadmin | Feb 18, 2020
Chuck’s Carbonara
Ingredients
Ingredients:
1 lb Pasta of Your Choice
½ lb Beef Bacon
2 tbsp Rendered Fat or Lard
Drizzle of Extra Virgin Olive Oil
Salt
Pepper
5 Egg Yolks
½ lb Shredded Pecorino Romano
Directions
1. Blanch bacon. Put bacon in boiling water for 4-6 minutes to remove smoky flavor. Remove bacon from boiling water and plunge into cold water. Dice.
2. Start heating rendered fat on skillet while blanching. Add ground pepper to skillet.
3. Throw diced bacon into pan of fat. Drizzle with olive oil and liberally sprinkle with salt. Turn to low when starting to crisp.
4. Begin boiling pasta, 4-5 cups water for every pound of pasta.
5. Add dash of salt to boiling water, and then add pasta.
6. While pasta is cooking, whisk together the shredded cheese, eggs, and dash of ground pepper until mixture is smooth.
7. When pasta is al dente – or soft, with just a barely-there, toothsome bite- drain the water and return pasta to pot. Do not put pot back on heat. Save a cup of the pasta water for possible thinning of the sauce later on.
8. Immediately dump egg and cheese mix into pasta and toss. Add warm bacon and fat and toss. Allow egg mixture to cook and thicken; add the starchy pasta water as needed if sauce gets too thick. Do not return to direct heat and do not allow eggs to scramble.
9. Move into serving bowl (Tip; heat serving bowl to keep pasta warm) Garnish with pepper, salt if needed, and grated pecorino romano.
Serve.
by rothsadmin | Feb 10, 2020
Alfredo Sauce
Ingredients
3 tbsp Butter
2 tbsp Olive Oil
2 tbsp Minced Garlic
2 cups Heavy Cream
¼ tsp White Pepper
½ cup Parmesan Cheese
¾ cup Mozarella Cheese
Directions
1. Melt butter in medium saucepan with olive oil over medium/medium low heat.
2. Add the garlic, cream, pepper and bring mixture to a simmer.
3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
4. When sauce has thickened add the Mozzarella cheese and stir until smooth. Stir Frequently.
5. While the sauce cooks, boil noodles for 3-5 minutes.
