A Simple Dinner:  BAKED SALMON WITH SAUCE OF BRANDY – DIJON – MAYO & TOPPED WITH CHIVES

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brandy (buy an inexpensive, small bottle; 2 tablespoons)

–Dijon mustard (2 tablespoons, bottled)

–mayonnaise (4 tablespoons, bottled)

–chives (bottled, dried, 1 tablespoon)

–salt and pepper

1 – Place salmon in a covered baking dish.  Season with salt and pepper.

2- Place brandy, Dijon mustard, and mayonnaise in a small mixing bowl.  Stir well.  Then pour over the salmon.  Sprinkle chives on top.

3 – Microwave for 6 and one-half minutes on high.  Salmon is best if served medium rare.

4 – Serve the salmon hot.

–salmon inspired by C. Mabry, chef

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WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (3, medium, cut into bite-sized pieces)

–mint (dried, 2 tablespoons)

–green onions (3 stalks, chopped)

–shredded carrots (packaged, 2 handfuls)

–olive oil

–Dijon mustard (1 tablespoon, bottled)

–lemon juice (2 tablespoons)

1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken).  Season with salt, pepper, mint, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.

3 – Place drained and cut-up potatoes and chicken in a mixing bowl.  Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice.  Fold together, gently.

4 – Serve the chicken and potato salad at room temperature.

–adapted from Edward Giobbi’s Pleasures of the Good Earth

SALMON BURGERS WITH PARSLEY – GREEN ONION – DIJON – MAYO – CIABATTA BREADCRUMBS – EGG

For 4:

–salmon (size of 4 decks of card, 1 pound)

–parsley (fresh, 1 handful, finely chopped)

–green onions (2 stalks, fresh, finely chopped)

–Dijon mustard (bottled, 1 tablespoon)

–mayonnaise (3 tablespoons, bottled)

–ciabatta bread (one-half roll, broken into very small pieces)

–egg (1)

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and a dash of olive oil. Microwave on high for 5 minutes.  Salmon should be slightly rare, because there is more microwaving ahead.

2 – When the salmon has cooked for 5 minutes, shred with a fork.  Place in a mixing bowl with parsley, green onions, Dijon mustard, mayonnaise, ciabatta bread, and beaten egg.  Stir very well.  Add more mayonnaise if it doesn’t form balls as you stir.

3 – Make 4 balls; place in a covered baking dish.  Microwave on high for 2 minutes.

4 – Serve the salmon burgers hot, with ciabatta bread.

–adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CHICKEN WITH SAUCE OF DIJON – BRANDY – ROSEMARY – MINCED GARLIC TOPPED WITH SLICED LEMON

For 4:

–6 chicken tenderloins or breast strips

–Dijon mustard (3 tablespoons, bottled)

–brandy (buy a small, inexpensive bottle; 3 tablespoons)

–rosemary (bottled, 1 tablespoon, dried)

–minced garlic (bottled, 1 tablespoon)

–lemon (fresh, refrigerated, sliced with a very sharp knife)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the Dijon, and then add a little brandy at a time, stirring vigorously.  Add minced garlic to the sauce, and stir.

2 – Place the chicken in a covered baking dish.  Spread the sauce over the top.  Season with salt, pepper, rosemary, and olive oil.

3 – With a very sharp knife, slice a refrigerated lemon carefully.  Place atop the chicken.

4 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  HONEY – DIJON SALMON TOPPED WITH GREEN ONIONS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey (2 tablespoons, bottled)

–Dijon mustard (bottled, 2 tablespoons)

–mayonnaise (in a jar, 2 tablespoons)

–salt and pepper

–green onions (2 stalks, chopped)

–clam juice (bottled, one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Microwave on high for 6 minutes.

2 – Place the Dijon and honey in a small mixing bowl.  Stir well.  Add the mayonnaise, and stir vigorously until smooth.  After six minutes of cooking the salmon, pour the sauce atop the salmon.  Sprinkle chopped onions on top.  Return the salmon to the microwave for 1 minute more.  (Brief heating of the mayonnaise-based sauce will keep the mayonnaise from disintegrating.)

3 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

CHILLED SHRIMP SERVED ON ICE WITH SPICY REMOULADE SAUCE

For 2:

–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)

Remoulade sauce (1 cup):

–mayonnaise (two-thirds cup)

–Dijon mustard (2 heaping tablespoons)

–Creole seasoning (1 heaping tablespoon)

–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)

–lemon juice (bottled, 1 tablespoon)

–paprika (bottled, 1 teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-fourth teaspoon)

1 – Stir all the ingredients together for the remoulade sauce.  Keep in refrigerator until ready for dinner.  Sauce is better if made two hours in advance.

2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.

–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.