Air Fried Chicken with Don’s Noilly Prat Sauce
I’m clearly going to admit that I’m obsessed with perfecting this who Noilly Prat recipe. After massaging the recipe last night for a perfect dinner…I really wanted to go a step further. Then my long-time creative director Mike Mrak pushed me a bit. So, I ate my leftover Salmon dinner for lunch and decided to have more fun with the recipe. I air-fried three chicken leg quarters with my usual rub, and then topped it off with my latest version of a Noilly Prat sauce. And I served it with some steamed broccoli, which was a perfect sponge for the sauce. What changed? In a sauce pan, melt 2 tablespoons Kerrygold butter. Add a minced shallot and cook over medium heat for a few minutes. Add two tablespoons of minced garlic and and took to bring up the flavor, but not...
Pan Seared Seasoned Salmon with Don’s Noilly Prat Sauce
While we dive into My Wild Atlantic Kitchen once more for this Saturday night’s dinner date, there is one major substitution on my part, as well as a reimagined Noilly Prat sauce, so my apologies to author and chef Maura O’Connel Foley. This week’s recipe is Scallops with Noilly Prat & Mushroom Sauce. But I substituted salmon for the scallops. My dinner partner and pretty girlfriend, Carolyn Flynn stuck with Maura’s recipe and cooked with scallops. This was a virtual/zoom date as we are wont to do on Saturday nights when we can’t be together. I pan-seared the seasoned saalmon on the stove top, deciding not to finish it in the oven, instead opting to cook it hot and fast for a crisp pan sear and a warm pink middle. My favorite pan for this is my 13” cast iron...
Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce
In the continuing series of Saturday Night Dinner Dates with my pretty girlfriend Carolyn, we drew from our favorite Irish cookbook, My Wild Atlantic Kitchen. A great find from our trip to the Emerald Island earlier this year. Tonight’s meal is Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce. Of course, John Dory or Brill are not common items at the Colonial Beach Food Lion. But I googled Brill and found a picture of a fish that looked like a flounder. Since I had a Fredericksburg errand to run on Friday (my Rav4 finally has VA plates!) I swung by Publix and picked of some fresh flounder. I halved the recipe, but below is the full recipe. Ingredients Serves 4 Fish: • 4 John Dory or brill fillets • 2oz Kerrygold butter • 3oz leeks,...
Crumbed Scallops with Garlic Butter
This Saturday night’s dinner once again draws from Maura O’Connell Foley’s My Wild Atlantic Kitchen…Crumbed Scallops with Garlic Butter. This time I actually followed the recipe exactly, but had fun with the sides, grilled carrots and zucchini wedges. https://www.mywildatlantickitchen.com/ I halved the recipe and made two meals of the following IngredientsServes 42oz plain white flour4 eggs, beaten2oz fresh soft white breadcrumbs16 scallops2 tbsp olive or sunflower oil, for frying1 tbsp butterSea salt and cracked black pepper4 tbsp garlic butter at room temperatureFour carrots1 zucchiniVeggie seasoning (I mixed onion power, garlic powder, Toni’s cajun seasoning and…interestingly enough…Everything Bagel seasoning. DirectionsIn a shallow bowl, add the flour and...
Cod Provencale
Saturday night’s dinner brings us another interpretation of a wonderful recipe from My Wild Atlantic Kitchen, an Irish cookbook by Maura O’Connell Foley…Cod Provencale.I love Mediterranean style cooking, and this meal falls squarely in the realm.Ingredients• 2 cod fillets• Soft white breadcrumbs (I put a frozen hamburger bun in a food processor for a couple seconds)• Kerrygold butter• Garlic cloves, peeled and finely chopped• Kerrygold butter• 1 tbsp olive oil• 6 shallots, finely chopped (I used ¼ of sweet onion)• 2 ripe tomatoes, seeded and chopped or good quality tinned tomatoes• 3 tsp tomato puree (I left this off)• 1/4 cup apple juice• 1 mild red chilli, split, deseeded and finely chopped (I used 1 habanero)• Black pepper• oregano and or...
Air Fried Baby Back Ribs
I had a hankering for ribs tonight. But there was a storm coming in, so I decided to do something new. Ribs in the Air Fryer.I put my standard rub on the ribs (mostly onion powder, garlic powder, black pepper, sea salt, paprika, basil and whatever feels good at the moment). I cut the ribs into individual ribs, which I never do on a grill. And then I air fried them (you are looking at one rack of baby back ribs) for 22 minutes at5 280°.After that, I brushed on my BBQ sauce and cooked them for another 22 minutes. I left them bone down the whole time.I served them with a few lines of BBQ sauce and joined it with a simple salad.These were great, with a nice ‘bite’. Not ‘fall of the bone’ but sometimes I think that is an over-rated attribute....