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Salmon Benedict on a Spinach Bed and Fresh Idaho BFM Fruit – Israli Melon
There are several differednt types of Eggs Benedict that one can make. In fact, You can really make them any way you want. The key is in the Hollandaise Sauce, not the eggs combinations. Here are the 3 basic types.
BasIC Eggs Benedict is with ham’ Canadian Bacon or pancetta. Eggs Florentine is with sauteed spinach. Eggs Royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce. Here is the recipe for Hollandaiuse Sauce that I make from scratch and we love. https://www.rockinrs.com/CIA-Basic-Hollandaise.pdf It may take some practice, but it’s worth it. Just don’t let the temperature get above 130 degrees F.
Here are two dishes we made this past week. Both are delicious and fairly easy to do, especially the salmon. Take a look.
The first is a baked salmon dish that does not have a specific recipe. This time we used a local Golden Plum Jam, but normally I use a MacKays Orange Marmalade. Just make sure the salmon is dry before you spread the jam, or marmalade, on the fish. Lightly salt and pepper the fish before adding the jam and then bake for about 7 minutes in a 375 degree F oven. Enjoy.
Golden Plum Jam or Orange Marmalade Coated Salmon served on a bed of Steamed Red Chard and Spinach.
Next we have a delicious venison backstrap pan roast with a special Blackberry Jam Sauce. A mixture of reduced blackberry jam, made from fresh blackberries from our daughter’s bushes last fall, and a good balsamic vinegar and apple cider. (See the recipe) OK. So your question is, “What is backstrap?”
Venison backstraps are a cut of meat that is found along the back of a deer; alongside the spine. They are often confused with a tenderloin cut of meat. While they aren’t the same as a tenderloin, they are considered one of the most tender cuts of meat of a deer. Also, known as striploin. There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap or striploin. The difference between backstrap and tenderloin is, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.
Venison Backstrap plated with Asparagus and Mashed Garlic Potatoes
This dish would be awesome with a pork tenderloin, if you don’t have venison. Use the same recipe that is linked under the photo of the venison. If you use pork tenderloin, serve it with beets, either whole small beets or sliced, or sauteed cabbage.
This is by far one of the best CS Brisket that I have made in a long time. Perfect smoke ring and awesome flavors using the rub that is included in the recipe. I love it in sandwiches – pictured here – or just to “nibble” on. It takes some time, but is well worth itt. Just remember to use a very sharp knife to slice it thin, almost shaved. Give it a try.
This soup, or chowder, Coconut Shrimp Soup really makes an awesome dinner. Rich and smooth with a slight hint of spice. If you like it hotter, just add more cayenne or paprika. I have also placed a link to the recipe in the recipe file above. Enjoy!
I have never tasted Scotch Eggs. Robin has, probably in another life or at Piper Pub here in Boise. They were “invented” in London in an upscale department store. Here is a link for more information on Scotch Eggs – What Are They?, posted earlier on this blog. (There is a recipe there also.) They are really not too difficult to make, but I think I should have had the heat a little lower, cooked them slower and a little longer. But they were good. Enjoy!
I thought this Statehouse Oyster Chowder was pretty good. Robin is not an oyster fanatic. I’m not a “fanatic”, but I do like them ever so often. Tonight, at 30 degrees and the inversion setting up, it tasted good and it was a treat to a cold body. If you would like the recipe, it is linked above. Thanks to my sister Peggy for sharing this. Serve this with either a 2012 Ste Chapelle Special Harvest Riesling – Idaho Snake River AVA – or a 2012 Joseph Swan Vineyards Gewurztraminer, preferred, and you will have an awesome dinner on a cold, winter’s night. Enjoy the chowder. We did! Cheers. (Wonder if my Dad would have put Sherry in it. Hmmmm.)
Boise Foodie Guild 