Bourbon Salmon - Updated

Forgive me, I cooked tonight with some Bullet for my Valentine playing in the background. I'm sure something will get knocked off the counter. Also, this is one of those rare times when I literally had everything a recipe calls for (score). However, that's usually a sign. A sign of misfortune, LATER.

Tonight's starring cast on Chef of Thrones:

Roslin caught a fine fat trout... err salmon. We went without the wolf pelts though. Arya wouldn't like that.

Please, just.. No.

So since I'm only eating one piece of fish, I need to halve the recipe. Google tells me a tablespoon is a half ounce, so the revised ingredients list is below:

• 1 Fresh Salmon Fillet
• 1 Tbsp extra virgin olive oil
• 4 Tbsp light brown sugar
• 2 Tbsp Bourbon
• 1 Tbsp soy sauce
• 1 Tbsp fresh squeezed lemon juice
• 1 clove garlic, minced
• 1 tsp grated ginger
• 0.5 tsp Kosher salt
• 0.5 tsp fresh milled pepper

To start, we need to mix everything from brown sugar on down in a sauce pan. This is easy enough except it requires mincing the garlic and ginger.

If life doesn't give you lemons, just have to hit up the bottle.

Prepare yourself for my fancy pants way of mincing garlic:

Not as good as this guy does it (holy $hit man), but my grater has never failed me yet... aside from trying to eat my finger.

God only know's how old this ginger is. I dug it out of the back of the crisper.

Anddd everything goes into the saucepan on medium low heat, to simmer for about 5 minutes until it starts to thicken up. I think the recipe used the word "nappe", whatever the f&*# that means. Oh yes, coats the back of the spoon... So I might have went a little heavy on the bourbon, cuz my nose was tingling once it started bubbling. But hey, all the alcohol burns off, right?  ¯\_(ツ)_/¯

Now on to the salmon. To start, we have to get some oil in the saute pan and get it heating up. Good thing my ultra expensive plastic bottle of olive oil from Kroger comes with an infallibly handy plastic popper thingy on the lid.... Well, it broke (AHA I knew it)!

What an asshole.

So tonight I improvised again (this time proud to announce without Google), and pretended it really was an ultra expensive, fine bottle of olive oil, and I opened it with the wine corkscrew. That's right, don't mess with me.

Sure looks like a tablespoon. Or was it only supposed to be a half? Oh well.

Heat your pan over medium high heat. I had my burner set just a smidge under half way. You might want to bump it up to just a smidge OVER half way.

It puts the pepper on its skin... Or else it gets the... salt again?

Now we have to prep the salmon. Season with salt and pepper to taste. Your pan should be nice and ready at this point, so go ahead and toss in mr. fish skin side down and brown or sear (actually, what do you call this for fish? I'm asking...) for 60 to 90 seconds each side.

Nope. Not going to show you how i managed to flip this giant bastard without messing it up. Best of luck to you. I did use a cast iron skillet for the saute pan, you don't have to but it just makes it so much easier to transfer to the oven for the big finish.

My oven mitt has a hole in it. I'm living dangerously.

Into the oven at 400 deg for 3-5 minutes. I went the full 5 because I don't think I had my pan hot enough when I seared each side. Wasn't quite enough crisp to it.

 Our finished fish with our finished bourbon glaze. Go ahead and pour that sucker over the fish...
 

Pro Tip: You know what, you actually want to remove your glaze from all heat and let it sit for a few minutes before pouring. Otherwise its bourbon marinade and runs right off your fish. Ooooops.

¯\_(ツ)_/¯  Still tasted good.

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The full recipe is below, I think I got it out of a magazine I picked up on the bourbon trail:

2 Servings:

Ingredients:
2 Fresh Salmon Fillets
1 oz extra virgin olive oil
4 oz light brown sugar
2 oz Bourbon
2 Tbsp soy sauce
2 Tbsp fresh squeezed lemon juice
2 clove garlic, minced
2 tsp grated ginger
1 tsp Kosher salt
1 tsp fresh milled pepper

For Bourbon Glaze:
1. Combine light brown sugar, Bourbon, soy sauce, lemon juice, garlic, ginger, salt and pepper, in a saute pan on medium heat. Be sure to stir the mixture frequently to keep it from scorching.

2. As the glaze reduces be sure not to allow it to get too thick (should take no longer than 5 minutes). Once it becomes nappe or coats the back of the spoon, it is done.

3. Place the saute pan on medium-high heat, then season the salmon with salt and pepper. Add the oil to the cold pan and as the oil heats and moves freely in the pan, place salmon inside.

4. Brown each side of the salmon for 60-90 seconds each side.

5. Take out of pan and place in a 400 F oven for 3-5 minutes, depending on the thickness.

6. Remove from oven and glaze with the Maker's Mark bourbon glaze and serve.

Steelhead Trout Baked with Honey or Maple Glaze

• 1/4 cup butter
• 2 garlic cloves
• 2 TBSP honey or maple syrup
• 2 TBSP brown sugar
• 2 TBSP rice vinegar (feel free to experiment with other types like cider)
• 2 TBSP Dijon mustard
• 2 TBSP Soy sauce

Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.

Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish.

Preheat the oven to 400 deg F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in.

Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch fillet would back for twenty minutes. 1.5 inch would be 25 minutes. Got it?

The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled.
This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

http://www.home-ec101.com/steelhead-trout-baked-with-honey-or-maple-glaze/

Shark Tacos

Shark Tacos by Michael Goudeau from Food Network's "BBQ with Bobby Flay"
http://www.cookingchanneltv.com/recipes/shark-tacos.html

This is an easy recipe for tacos that is anything but conventional. Instead of the usual carne asada or chicken filling, shark tacos use a denser kind of meat that adds an interesting blend of new flavors and textures. Prepare to have a fiesta in your mouth to which everyone's invited after trying one of these.
Cook Time:10 min
Level: Easy
Yield: 4 servings

Ingredients:
1 cup soy sauce
2 limes, juiced
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
2 pounds shark
Tacos, to serve

Directions:
1. Mix all ingredients together and marinate the shark 1 hour.
2. Over medium-high heat, grill the shark about 4 minutes on each side or until cooked through
3. Serve immediately.

Old School Grilled Shark (recipe I found in college)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 6

Ingredients:
• 6 shark steaks
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup orange juice
• 1/4 cup chopped fresh parsley
• 2 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/3 tablespoon ground pepper

Preparation:
Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic. Place fish in a shallow baking dish and pour marinade over them. Cover and marinate in refrigerator for 2 hours. Do not go longer on the marinade, as the fish will fall apart. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with remaining marinade.

Source unknown.

Broiled Walleye

Ingredients
• 4 walleye fillets (about 1 1/2 lb.)
• 1/3 c. sliced almonds, crushed
• 2 tsp. lemon juice
• 1 tbsp. prepared mustard
• 1 tsp. soy sauce
• 1 tsp. sugar
• A dash of red pepper
• 1/4 c. heavy cream

Directions:
Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork. Serves 4.

http://www.cooks.com/recipe/bn8u58e4/broiled-walleye.html

Beef Jerky (oven)

No Link
Whip up a batch that’s way better than the bagged stuff.

Step 1
Prep the beef. Start by putting a 2-pound trimmed strip steak in the freezer for 3 minutes to make it easier to slice. Use a long, sharp knife to cut the steak in half lengthwise, then again crosswise. Then cut it lengthwise into thin strips. Use a meat pounder to lightly flatten the strips to an eighth of an inch thick.

Step 2
Make a marinade. In a medium bowl, whisk together 5 Tbsp of dark-brown sugar, 4 chopped fresh garlic cloves, 2 Tbsp of rice-wine vinegar, 3 Tbsp each of oyster sauce and soy sauce, 1 Tbsp ground coriander, 1/2 Tbsp curry powder, the juice of 1 lime, and a few chopped cilantro leaves. Place the beef in a large resealable plastic bag, add the marinade, and leave it in the fridge for at least 4 hours or up to a day.

Step 3
Cook it slowly. A low-temperature oven will dehydrate the beef. Place the slices on a baking rack set over a baking sheet. Bake in a 200°F oven until dry, about 45 minutes.