Sweet Bourbon Garlic Salmon

 Holy Tantalizing Taste-buds Batman!  If this one doesn't tickle your tongue, you might have covid?  But seriously, if you've experienced "Bourbon Chicken" at a Good Chinese restaurant, then you're familiar w/the flavors I've applied here in this recipe'...  Something just told me these flavors would rock a piece of Salmon,  & WoW,  boy did they!   Y'all have to try this one & let me know what you think!

Ingredients

1-2 Salmon Fillet/s

1/2 Shot Bourbon

1/2 c Dark Soy Sauce

1 Tbsp Mirin sweet rice wine

Few Drops Sesame Oil

2 Tbsp Brown Sugar "Packed"

Creole seasoning/ Lightly dust Salmon

2 sm cloves Garlic/minced

2 Tbsp  Oil/EVOO

Fresh Cracked Black Pepper

Touch a Love!

Hope Y'all enjoy!

Chicken Marsala

 This is a really good one for a special, personal quiet night for two!  A very sexy chicken dish, guaranteed to make the night special!  This recipe' is SO simple & basic, that the video shows/explains it all, no need to even note any seasoning amounts!

Ingredients:

1 cup Vidalia onion, chopped
3/4 tsp Garlic, minced
1 cup Chicken Stock
2 tbs Butter
1/2 cup White Zinfandel
Sea Salt
Black Pepper
Garlic powder
Onion powder
Grnd Sage
Flour for dusting chicken
Olive Oil

Note; 

1) Add a big pinch (1/3 tsp) of salt/pepper right after the wine.   I just remembered I'd tasted before plating & made the adjustment off camera so...
2) Portobello Mushrooms go Great in this dish!  I didn't use them because the person I was cooking it for didn't like mushrooms!   

3) Recipe' works with Rice, Pasta, or Mash Potatoes!

Now as far as the Asparagus goes, I dowse the spears w/Olive oil, then usually season them with the same "dry" stuff used for the protein/entre' so they pair better;

Sea Salt
Black Pepper
Garlic powder
Onion powder
Ground Sage

And though I'd cooked/broiled those in the video on a "Pizza Pizzazz" I now use a more precise technique using my crepe pan; over medium heat, sauté for 2 mins, flip & sauté another 2 mins, remove from pan immediately/plate...  This brings the spears to a perfect Al Dente, with a nice snap & delightfully moist,  dissolving crumbly chew & NO woody grains!

On a side note; this was the dish I'd Christened my new Stainless Steel "Noni" Pan with, thus my comment at the beginning...

Hope y'all enjoy!

Garlic Bread

This one's for garlic lover's. I use that pre-minced garlic in jar w/olive oil, margarine, parmesan, Basil... so this bread is full favored!   It has a nice toasty shatter when you bite into it, yet the middle is still fluffy soft.

 Ingredients

1 cup Margarine
3/4 cup Parmesan, graded
2 tbs minced garlic
1 tsp dried sweet basil leaf
1 tsp course kosher salt
1/2 tsp course black pepper
2 ave. loaves french bread (-/+ 14" L x 3.5" w)

(pre-heat oven to 475 deg.F.)
Mix all the ingredients thoroughly.  Cut the bread like you would for sandwich & spread the mixture on generously (a layer at least the thickness of the minced garlic being used.)

Now baking the bread will only take about 5-6 min.s & should not be left unattended.  Ovens very to much to give an exact time with this technique.  I usually throw mine in the oven & then ring the dinner bell & it's ready by the time everyone's seated.

In a nice hot 475 F (electric) oven, place the bread directly in the center of the middle oven rack, quickly trying to save heat & shut door, wait 1 min., then turn the oven off & the broiler on high, won't take long once that upper burner kicks in, so keep an eye on them.  We're looking for a nice speckled light brown, then yank'em out, cut & serve!!

Enjoy!!   Todd