Crusted Salmon & Black Tie Squid Pasta

Have you ever ran across something in the grocery store that you're just drawn to?  Something out of the ordinary that you just don't know about, but yet, you feel compelled to buy it?  I happens to me all the time.   It is ALWAYS something obscure too.  Speck. Check.  Celery Root. Check.

Despite their oddities, I've learned that they are, indeed, good for daily cooking and are very similar to things I already use--but fun substitutes!  Speck, much like pancetta-I use them interchangeably. Celery Root, is similar to a potato, and I've made oven fries and mashed them like potatoes.

Inspired by my love of odd things, and a black bag of pasta that called my name at my favorite market, tonight's recipe was born:  crusty salmon and squid pasta.  (So, it's not actually MADE of squid, but squid ink is used to die the pasta black.)

Crusted Salmon & Black Tie Squid Pasta

Salmon Ingredients (serves 2):
2 fresh salmon filets, skin on
1/2 stick of unsalted butter, room temperature
2 sprigs of tarragon
salt/pepper to taste

Black Tie Pasta Ingredients:
1/4 lb black pasta
1 thick slice of pancetta, finely diced, about 1/2 cup
3 Tbs high quality extra virgin olive oil
1 shallot, finely chopped
3 garlic cloves, minced
1 small jar artichoke hearts, roughly chopped, with juice reserved.
1-2 Tbs dry white cooking wine

Directions: 
About 2 hours before cooking; place salmon on a well-sprayed cooking pan, flesh down, skin up.  Evenly spread room-temperature butter on skin, coat entirely.  Place salmon back in the refrigerator for 2 hours.  This time in the cold will firm up the salmon and the butter.  Cold butter = crispy skin.

For the pasta "sauce":
In a medium sauce pan, bring 1 Tbs oil to heat and add pancetta.  Let simmer, stirring frequently until most of the fat has rendered off.  (about 3-5 minutes)  Add garlic and stir frequently, let cook for 1 minute and add shallots & remaining olive oil.  Stir and bring up to heat.  Add artichoke hearts, juice and bring to heat.  Add white cooking wine and bring to slow boil.  Reduce heat and let simmer, add salt and pepper to taste.  Let the sauce reduce by about 1/2.

While the sauce is reducing, remove the salmon from the refrigerator, sprinkle with salt/pepper and place tarragon sprigs on each skin.  Place under broiler until skin is crispy--about 5-8 minutes.

With sauce reducing, salmon cooking, bring water to boil and add pasta.  Cook for approximately 3-4 minutes, until al-dente.  Using a pasta ladle, transfer pasta directly to the sauce (do not drain) and toss well.

Remove salmon from broiler, serve.

I know, it sounds interesting, but I assure you, it tastes nothing like squid.  In fact, unless the kiddos find it cool that squid is in it, you could not even mention it--just call it halloween pasta.  The taste is similar to regular, the cook time is minimal and frankly, it put a grin the size of Texas on the Boss' face.  When that happens, I know I've stumbled up on something fantastic.

Wake-Up-Call Special

If you're anything like me (or desire to be), mornings are completely meditative.  It's the only time in the day that is solely mine.  I like my mornings to linger, and I wake up early so that they can.  The hubs sleeps in later than I do, but Maddox the mad-dog and I are up together and we make the most of some quiet time before we seize our day.  We wake, we walk, we shower, we grab our cup-o-joe and settle into the morning news with breakfast.

If anyone comes between me and my mornings, I'm not a happy camper. 

Because mornings are special, I always think that my breakfasts should be as well.  There's something about sitting down to a nice breakfast before you take on your day that puts you in a better mood and starts you off on the right foot. 

No time for special breakfasts you say?  NONSENSE!  I'm not suggesting you make pancakes, or eggs benedict every morning (although, if you do, can we please talk-I'll be visiting immediately!), but you can prepare a few little things that put a smile on your face, fill your tummy and make you feel as if you've already won the day. 

My individual breakfast casseroles are just that ticket.  Not only do I love them for their simplicity, but I love them for their ability to be customized, jazzed up, or as simple as the basic recipe I'm about to share.  One of my favorite things to do when we have overnight guests is take evening orders; make these bad-boys up, stick them in the refrigerator and in the morning, pop them in the oven before my guests wake.  When they do; they have an prepared-to-order breakfast that is sure to put a smile on their face.  (what's that you say, you're ready to come stay with me now?)

Wake-Up-Call-Special

Basic Ingredients: (serves 4 individual pots)

4 eggs

1 can of cream of potato soup (you can sub cream of celery, chicken or mushroom to taste, but I find potato is a good base that everyone likes)

4 slices of bread (I use whatever I have left in my kitchen, this works well with ANY bread type; even leftover hamburger/hotdog buns!)

3 Tbs whole milk

1 cup shredded cheese (I use a parmesan/reggiano mix; but you can sub cheddar or any easily-melted cheese you have)

1 tsp garlic salt

1 small scallion, finely diced

salt/pepper to taste

Directions:

Heat oven to 350 degrees.  In a medium bowl, mix all ingredients together, whisk for about 2 minutes.  (Yes, it's that easy!)  Prepare 4 individual ramekins (6 oz) or small crock-pots (shown in picture) and pour mixture evenly into it.  Sprinkle a bit of cheese on the top of each.  If using bakeware with lid, place lid on.  If using bakeware without a lid, place a piece of loosely fitted foil on top to prevent the cheese from burning.

Place all pots on baking sheet and bake for 20-25 minutes.  Remove lids/foil and return to oven for another 10 minutes, or until cheese is golden brown.  Remove from oven and serve with fresh fruit & a big glass or orange juice! 

Spice Up The Base!  (my suggestions on what to add--be creative!)

Finely diced onions

Breakfast sausage (brown the meat first, crumble into mixture before baking)

Bacon (cook before, crumble into mixture)

Finely diced tomatoes

Corn

Onions

Mushrooms

Pinenuts (yes!)

Blue Cheese 

Better than Best Burgers

Lately I've been on the perfection kick--mastering and fine-tuning every little recipe I have--which means the old ones have made their way out of hiding and my husband has had to try, compare and rate no less than 10 similar, though slightly-different chocolate chip cookies. (tough gig he's got there, right?!)

On the list of things to-make-perfect was hamburgers.  Juicy, not overcooked, flavorful and dripping with goodness burgers. Well, folks...we can check that off the list!  Perfection.  Pure perfection.

Before I get to the recipe, let me preface this with the disclaimer that I believe meat should taste like meat.  If you buy the best grade of ground beef and lightly season it, it'll do you justice.  I don't like to over-marinate meat, season too heavily or get to crazy with burgers--especially a plain-jane one that people are going to doctor up to their own liking.  Get the base right and people will be thrilled, that's my take.

With that said; this flavorful burger is better than ones I've paid a pretty penny for--and darn it if the hubs didn't ask for seconds.

Better than Best Burger (serving is for 2; double as needed)

Ingredients:
1 lb ground beef (90%)
1 egg yolk
1 Tbs. steak sauce (I use whatever is on sale; or in my pantry; this is with A1)
salt and pepper
Cold, unsalted butter, 2 small patties.

Directions: 
Crank the grill up!  I use a cast-iron, stovetop one and am basically in love with it.   Whatever indoor/outdoor grill you use, make sure it's HOT.

In a medium bowl, break up the ground beef.  Add the egg yolk, steak seasoning and mix, gently with a fork.  (The key to this part is to not "do" too much to the meat, don't break it down much, just make sure all the ingredients are incorporated.)  Liberally season with salt and pepper.  Form into 2 patties.  Make an indention in the center of both patties, and place one patty of butter in each.  Form the meat back over the butter so that it's completely encapsulated by the meat.

Place directly on a hot grill--and let cook for 3-5 minutes per side; to your tasting.  Remove, let stand for 5 minutes and serve.

Bet you didn't think we were adding butter to a burger, did you?!  I know, crazy.  For me, I don't like a medium-rare burger, it's counter-intuitive to everything I've ever learned about ground beef--which is cook well.  I also don't like a well-done burger because it's so tough.  The key here is add a bit of fat, which will help the burger cook, keep it moist and add a fantastic layer of flavor to it.  Top your burger with all the fixings your heart desires.