Here are those recipes I promised you:
3 T. Toasted wheat germ
1 T. yellow mustard seeds, crushed
4- 6 oz. skinless salmon fillets
Salt and freshly ground pepper
2 1/2 T. Dijon mustard
1 1/2 tsp. dry mustard
1 T. virgin olive oil
1/2 cup low-fat sour cream
2 T. Chopped cilantro
1/2 tsp. lime juice
1. In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
2. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.
3. Garnish-Mix sour cream with cilantro and lime juice. Ladle one dollop on each serving.
*Adapted from “Food & Wine Annual 2012”
FISH EN PAPILLOTE
2 leeks (cut lengthwise and thinly sliced, only include the white, onion-like portion)
1 zucchini, julienned
1 large carrot, julienned
2 cloves roasted garlic
2 T. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4 oz.) sole fillets, hake, flounder, salmon or any delicate fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
Dry white wine
1. Preheat oven to 375 degrees F.
2. In a bowl, mix together the leeks, zucchini, carrot and roasted garlic cloves. Add the oil, season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs of thyme and a splash of white wine, layering in order.
3. Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.
*Recipe adapted from Melissa d’Arabian
SPICY BEEF (or LAMB) AND BLACK BEAN SOUP
2 lb. Grass-fed beef roast (or Lamb Shoulder Roast), cut in chunks
2 T. olive oil
½ cup onions, small dice
2 cloves roasted garlic
*2 T. pickled jalapeno, chopped (amount depends on how much heat you like in your soup)
2 T. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 bay leaf
2 qt. beef broth
1-1 lb. can of black beans
2- 14.5 oz. cans of fire roasted tomatoes
2-10 oz. cans of diced tomato green chilis
Salt (to taste)
½ cup non-fat greek yogurt
2 T. fresh chopped cilantro
1/2 tsp. Lime juice
1. Lightly brown the beef (see beef note) and set aside.
2.Heat the olive oil in another skillet, when the oil shimmers, add the onion, garlic and jalapeno. Cook over low heat until almost tender.
3.Add the chili powder, cumin, coriander and bay leaf. Stir to mix with the oil and vegetables.
4. Add the beef stock and black beans.
5. Cover and simmer for 5 minutes.
6. Add the tomatoes, diced tomato green chilis and browned beef.
7. Set the stovetop to the lowest heat setting and let it simmer for as long as you can (note that 1 hour is fine but 3 hours are better).
8. Add salt to taste.
9. Mix the yogurt, cilantro and lime juice. Garnish each bowl of soup with a dollop of the mixture.
Servings: Many. This was enough for the Randy and I to have a couple of dinners and lunches. It even gets better the day after you first prepare it.
*Recipe adapted from “Professional Cooking” by Wayne Gisslen
Beef Note- If you are using grass-fed beef secondary cuts (like roasts), cooking time should generally be low and slow. The grass-fed meat roast is flavorful, but lower in fat (than grain-fed meat) and a tougher piece of meat than the primary cuts. You can also substitute lamb shoulder roast for beef, Randy likes it even better than the beef choice.