Kerrygold cheddar cheese savoury scones with smoked salmon - short
Ina Garten's 5-Star Grilled Salmon | Barefoot Contessa | Food Network
Ina's soy sauce, dijon and garlic glaze is so simple, yet so perfect.
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Asian Grilled Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 34 min
Prep: 5 min
Inactive: 20 min
Cook: 9 min
Yield: 6 servings
Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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Ina Garten's 5-Star Grilled Salmon | Barefoot Contessa | Food Network
How To Level Up A Grilled Cheese Sandwich | Sorted Food
Everyone in life just needs to be better. That's why we're helping you achieve the perfect grilled cheese with a couple of nifty tricks. One of them being by using honey!
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Tuna, egg, and chicken salad | homemade mascarpone dressing
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***TUNA SALAD***
pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich)
mayonnaise
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
garlic powder
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
***EGG SALAD***
eggs (two per sandwich is ample)
mayonnaise
mustard
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites.
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
***CHICKEN SALAD WITH MASCARPONE DRESSING***
1 pint (2 cups, 500mL) cream
1 lemon
1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches)
grapes, cut into quarters (maybe a dozen)
sweet corn, cut off the cob (one ear should be enough)
nuts, shelled and roughly chopped or crushed (I like pistachios)
green onions, sliced (one standard bunch should do it)
fresh parsley (very optional)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using.
Pick all the meat off the chicken in little chunks. Up to you if you put in the skin — I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions.
The 2 Dollar Sandwich | But Cheaper
A great sandwich is usually overpriced. But you can make this homemade sandwich for a total of 2 dollars PER SERVING. That means your 12 dollar sandwich is going right out the window.
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