Recipe Of The Day 12.28.10

Blackened Salmon

Ingredients

2 tablespoons ground paprika

1 tablespoon ground cayenne pepper
1 tablespoon onion powder

2 teaspoons salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

4 salmon fillets, skin and bones removed

1/2 cup unsalted butter, melted

Directions

1.In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

2.Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

3.In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

YUMMY of the Week 12.8.10

Butternut Squash Carbonara

Ingredients:

1/2 pound pasta

6 slices bacon (cut into 1 inch slices)

2 cups squash (cut into small pieces)

1 clove garlic (chopped)

1 tablespoon sage (chopped)

pepper to taste

2 egg yolks

2 tablespoons heavy cream

1/4 cup parmigiano reggiano

Directions:

1. Start cooking the pasta.

2. Fry the bacon in a pan.  Drain most of the fat from the pan but

 reserve some to cook the squash.

4. Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.

5. Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.

6. Drain the cooked pasta reserving some of the water.

7. Add the pasta to the pan and toss. Remove the pan from the heat and

wait for the sizzling to stop.

9. Add the egg mixture and toss to coat.

10. Add a bit of the pasta water and toss to mix and coat.

11. Garnish with more sage & serve.

Recipe Curtousy of Closet cooking