Honey Garlic Salmon
Honey Garlic Salmon I do love salmon, but I’ve fallen into the rut of making it two ways, my Five Thing Salmon, or my Nobu Miso Salmon. Five Thing: https://goodpointofview.com/…/five-thing-salmon-and…/ Miso Salmon: https://goodpointofview.com/…/griddle-cooked-miso…/ Tonight I was hankering for something new, and I was recently gifted some honey from Finland. So I leaned into that. So here’s my Honey Garlic Salmon. It’s very delightfully simple. In a bowl, mix some soy sauce, garlic and honey. Crack in some back pepper. Put the salmon in and stir around to coat. In a cast iron pan (or any pan) heat up some olive oil and butter. When bubbly hot, sear all sides of the salmon. If it’s a big fillet, sear and then put...
Cacio e Pepe
Hands down, the easiest meal, but also one of my favorites is Cacio e Pepe, which means cheese and pepper. The sauce is simply the starchy water from cooking the pasta, along with a little Pecorino Romano (or Parmigiano Reggiano) and black pepper. Boil a cup or two of water in a skillet. Add your pasta, do not rinse it first. I use angel hair that cooks in 4 minutes. If it begins to boil out, add a little more water. Remove from heat, DO NOT strain. Add some fresh ground black pepper and fine grate in about half a cup of the Reggiano. Stir until you have a nice sauce. Plate in a bowl, add more Reggiano to top, and grind in some more pepper to...
Lamb Chili
Lamb Chili Our usual proteins tend to revolve around mostly chicken and fish, occasionally beef and every blue moon, some pork. Fortunately our Food Lion is good about supplying lamb, in chops, ground or in shanks. It’s a nice way to mix things up a bit. Here’s three of my lamb favorites:Gyros: https://goodpointofview.com/2023/05/12/dons-gyro/Lamb Stew https://goodpointofview.com/2024/11/17/lamb-stew/Lamb Chops: https://goodpointofview.com/2023/07/19/greek-lamb-chops-with-lemon-rice-and-cucumbers/ In the Spring, I’ll do a Lamb Robert! For Wednesday night we did something new, Lamb Chili. This is a small batch, two dinners and a lunch. In a pot, caramelize one diced sweet onion.Add 4 cloves of minced garlic, stir for 30 secondsAdd pepper flakes....
Pernil Dominicano
For a New Years dinner, I wanted to try something I’ve never made before. After talking with a friend about our love of Caribbean food, such as Ox Tail Soup and Goat Curry, I began thinking ‘What is an island holiday feast.’ While searching I came up with a Dominican Republic classic, and I had friends heading to the Dominican Republic for a wedding soon, so I dove into this recipe. Pernil Dominicano, pronouced “Per-Nee” The chunk of meat here is a pork shoulder. The sauce is: 1 ½ heads of garlic3 tbs salt for 7lbs of pork1 tbs Dominican Oregano1 tsp Black pepper2tsp Thyme½ tsp Cumin1 red Onion1 Sopita (Chicken Bouillon Cube)Orange : 1Limes : 2¼ cup olive oil In a food processor I finely chopped up the garlic and the onion, then I...
Oven Ribs
I love a good pork rib. As a younger man, for years I tried to get them right, but even in a smoker, I never nailed it. Then I got my first Orion Cooker and I was set for life, making perfect ribs. But sometimes I just want a few ribs, and the Orion didn’t make sense. It’s good at cooking 6 racks, but 1 rack would be a waste of charcoal. Then I got my pressure cooker, and it was certainly fantastic at making my hosian ribs. But tonight I wanted half a rack of ribs. So I worked up this recipe, and it was fantastic! I cut a rack of St. Louis style ribs in half and hit it with my usual Don Rub (pepper, salt, garlic powder, onion powder, a hint of cumin, paprika, smoked paprika, celery salt) and then put it in the pressure cooker for 45 minutes. I added...