Today of course is our bowling league so keep your fingers crossed that I continue to bowl well. I hope Matt bowls well too of course.
Tomorrow, Tuesday at 11:30 I am going to be talking about the Black Widow Spider recipe which I posted the other day. This will be on the local radio station and then I will post it on their Facebook page. I must admit I think it is one of the best Hallowe’en recipes I have ever seen. I even found myself looking at twigs to make the legs the other day even though I will not be making it. There’s only us after all.
Here’s something very different – we enjoy stuffed vine leaves (grape leaves) done by the Greeks, dolmas, they are absolutely delicious. However this is another take on stuffing the leaves. Be warned, it’s not that easy to roll them up. Although these are basically just folded so maybe it won’t be difficult.
Grape Leaf-Wrapped Salmon with Serrano-Scallion SauceFood and Wine
Contributed by Justin Chapple
- SERVINGS: 4
- Food and Wine’s Justin Chapple makes a quick, creamy sauce spiced with hot serrano chiles that’s terrific with luscious roast salmon fillets.
- 16 large jarred grape leaves, drained and patted dry
- 1 cup orange or yellow grape tomatoes, halved
- 5 scallions, julienned, plus 2 tablespoons minced scallion
- 3 serranos with seeds, halved and thinly sliced
- Kosher salt
- Four 6-ounce, skinless salmon fillets
- 2 tablespoons unsalted butter
- 1/4 cup Champagne vinegar
- 1/2 cup heavy cream
- Preheat the oven to 450° and line a large rimmed baking sheet with parchment paper. Arrange the grape leaves in groups of 4 on a work surface, overlapping them slightly. Mound the tomatoes, three-fourths of the julienned scallions and one-third of the sliced serranos in the center of the grape leaves and season lightly with salt and pepper. Season the salmon fillets with salt and pepper and place on top, then wrap the grape leaves around the fish. Carefully turn the packets seam side down on the prepared baking sheet and roast for 10 to 12 minutes, until the salmon is medium within. Transfer the packets to plates.
- Meanwhile, in a small saucepan, melt the butter. Add the minced scallion and cook over moderate heat, stirring, until softened, about 2 minutes. Add the vinegar and bring to a boil. Simmer over moderately high heat until reduced by half, about 3 minutes. Whisk in the cream and bring just to a simmer, then cook over moderately high heat, whisking occasionally, until slightly thickened, about 2 minutes. Stir in the remaining serranos and season the sauce with salt and pepper.
- Cut open the salmon packets and drizzle the sauce over the fish. Garnish with the remaining julienned scallions and serve right away.
Have a great day.