Garlic Roasted Potatoes with Parsley and Oregano

2 1/4 pounds Red bliss potatoes, trimmed and washed (these are the small ones)
1/3 cup EVOO
3 Bay leaves
1 1/2 T oregano, dried
1 t salt
pepper to taste
6 garlic cloves minced
3 T flat leaf parsley, chopped
1 1/2 T oregano

1. Toss the potatoes with the olive oil, bay leaves, dried oregano, salt and pepper in a large mixing bowl.
2. Transfer the oiled seasoned potatoes to a hot cast iron skillet.
3. Place the skillet in a 425 degree oven and roast for 20 minutes, stirring occasionally to ensure even browning.
4. Reduce heat to 375 and continue to cook for an additional 15-20 minutes, stirring occasionally.
5. Add garlic towards the end of the cooking process (5-10 minutes remaining in the cooking time) to prevent it from burning and creating a bitter flavor.
6. Place in a warm serving bowl and sprinkle with chopped parsley and oregano.

Rice Pilaf

1 3/4 cups chicken broth
1 T butter
3 T diced onion
1 garlic clove minced
1 cup long grain rice
1 t. salt
1/2 t. pepper
1 bay leaf
1 thyme sprig

　

1. Bring the stock to a simmerin a heavy saucepan. If you plan to cook the rice in the oven, preheat the oven to 325°
2. Meanwhile, heat butter or oil in a medium sized heavy saucepan over medium heat.  Add the onions and cook until they are translucent, about 3-5 minutes.  Add the rice, stirring to coat with butter and toasting lightly, about a minute.
3. Add the hot stock, salt, pepper,bay leaf and thyme.  Bring to a boil, stir once or twice to make sure the rice is not sticking to the bottom of the pan, reduce the heat and cover tightly.
4. Place in the preheated oven or leave on the burner over very low heat.  Cook until the rice is tender and all the liquid has been absorbed, about 15-20 minutes.  Remove from the heat and let stand undisturbed for 10 minutes.  Remove te lid and cover the pot with a dish towel.  Replace the lid and let sit for another 5 minutes.  Uncover and using a fork, gently fluff the grains of rice.  Serve immediately.

Grilled Salmon with Orange Thyme Butter

Orange Thyme Butter
1/2 cup butter, softened
4 T almonds, blanched and ground
2 T fresh orange juice
2 t. fresh thyme leaves
1 t. orange zest
salt and pepper as needed


6 Salmon fillets, skin removed about 6 oz. each
1 lemon juiced
Olive oil

　

1.To prepare the orange-thyme butter, blend the butter with the ground almonds, orange juice, thyme, orange zest, lh teaspoon salt, and lh teaspoon pepper. Place on a piece of plastic wrap. Roll into a l-inch-diameter cylinder and secure the ends by twisting. Chill until firm, about 2 hours.

2. Preheat a gas grill to medium; leave one burner off. If you are using a charcoal grill, build the fire and let it burn down until the coals are glowing red with a moderate coating of ash.  Spread the coals in an even bed on one side of the grill.  Clean the cooking grate.
3. Season the fish with salt, pepper and lemon juice.  Brush evenly with oil.
4. Grill each salmon fillet to desired doneness.
5. Top each fillet with a slice of the orange-thyme butter.  Place into a hot oven or pass under the broiler just long enough to begin melting the butter.
6. Serve immediately.

Shrimp Remoulade Dip

Shrimp Remoulade Dip

3 lbs. Cooked and peeled shrimp

2 cups mayonnaise

1 1/4 oz. Parsley (3T)

1/2 t Onion Salt

1/4 c. Chopped green onions

½ t. Horseradish

3 oz. Jar Creole Mustard

Mix all except shrimp (I mix it all in food processor so the green onions are finely chopped) and refrigerate at least 4 hours or overnight.  If you use the shrimp from precooked shrimp from Sams, be sure to let thaw and squeeze the water out of them or it will make the dip watery.
Serve wtih toothpicks along side.

I use the cooked, peeled, deveined shrimp from Sams