Salmon Wellington Stuffed with Crab and Asparagus


Salmon Wellington Stuffed with Crab and Asparagus
Serves 8
3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crabmeat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges
1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crabmeat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer. Remove the salmon from the oven, pool some of the veloute sauce on a dinner plate and transfer the salmon to the plate, using a long spatula. Serve garnished with sprigs of dill, lemon halves wrapped in cheesecloth and any remaining lump crab.
Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you, as it can be a great way to wrap many different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.
Learn more about Asparagus Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Chicken Cacciatore


Chicken Cacciatore
Serves 6
3 1/2 pounds bone-in chicken parts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice
4 garlic cloves, sliced
2 tablespoons finely chopped rosemary
1/3 cup red wine vinegar
1. Wash the chicken and drain in a colander. Season the chicken liberally with the salt and pepper.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy.
3. Brown the chicken in the skillet, turning frequently. Sprinkle the garlic and rosemary over the chicken, and pour the vinegar into the pan. Bring to a boil, allowing some of the vinegar to evaporate.
4. Cover the skillet, and cook the chicken over medium low heat for 15 minutes.
5. Turn the chicken in the sauce, and cook another 10 minutes, uncovered, turning frequently. Serve the chicken warm or at room temperature.
Learn more about Rosemary Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Grilled Pork Tenderloin with Orange Rosemary Glaze


Grilled Pork Tenderloin with Orange Rosemary Glaze
Serves 4
For the Glaze
1 cup orange or tangerine juice
1 teaspoon grated orange or tangerine zest
1 tablespoon finely chopped rosemary
2 tablespoons brown sugar
In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to thicken. Remove from the heat. The glaze will keep in the refrigerator for up to 1 week.
For the Pork Tenderloin
1/2 cup coarse salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
Freshly ground black pepper to taste
1. In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and put into a zip-lock bag. Pour the brine into the bag, seal and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
2. Rub the brined tenderloins all over with some of the glaze and then season with the pepper.
3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
4. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
5. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
6. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the remaining glaze.
Learn more about Tango Tangerines Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Lemon Dill Chicken


Lemon Dill Chicken
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper
1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet, and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream, and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.
Learn more about Eureka Lemons Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Roasted Salmon with Yuzu Sauce


Roasted Salmon with Yuzu Sauce


Serves 4 to 6


1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2 1/2 pounds salmon filets
4 large egg yolks
2 to 4 tablespoons Yuzu lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup unsalted butter, melted and kept hot
1. Preheat the oven to 400 degrees. In a bowl, stir together the oil and Old Bay, pour some of the oil into the bottom of a 13-by-9-inch baking dish, and lay the salmon on the oil. Paint the salmon with the remaining oil.
2. Roast the salmon for 10 minutes per inch of thickness, or until it registers 165 degrees on an instant read meat thermometer.
3. In a blender or food processor, blend or process the egg yolks, Yuzu, salt, and pepper until well combined. Serve the salmon in a pool of the Yuzu sauce.
Learn more about Yuzu Limes Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips