If you are going to cook fish you better know How to cook Salmon. That’s what I decided anyway. It seems to be a real crowd pleaser and anyone that likes fish seems to love a good Salmon. So why not learn a great way that’s easy to do and not only keeps the fish real moist and succulent, but also has an everlasting burst of flavor from the first bite to the last.
Now, How to Cook Salmon
My preparation for this dish is actually ironic. A few simple things that are done in this recipe are very commonly used for other recipes similar to this one but I have since found that one of the main things I feel really sets this fish off is considered a huge faux pas amongst many other chefs. What others consider a No-No I throw down a Hell Yeah when I cover my Salmon with CHEESE! That’s right I said it…Mozzarella Cheese tops off this Salmon recipe after it’s steamed in a puddle of Onions, Bell Peppers, white wine and butter! Then I add some fresh chopped Parsley, Bacon bits and then I broil it in the oven for 2 minutes to give it that blow torched burnt marshmallow look before I splash it with Balsamic Vinegar and cold sliced tomatoes. Once that’s all done, it’s time to serve the best damn fish to my loving wife who can’t ever seem to get enough of me and my finger lickin’ cookin’! Now if you feel like you can handle all that, then watch my do it yourself video below so you can learn How to cook Salmon yourself!
How to Cook Salmon Recipe
1 Salmon Fillet
1/2 Bell Pepper
1/2 cube butter
1/2 cup Mozzarella Cheese
1/4 cup white wine
1 tbsp fresh or dried Parsley
2 tsp minced garlic
1 to 2 tbsp chopped Bacon or bits
Salt and Pepper Salmon to taste
Pinch of ceyenne pepper if you can stand it
The German Puff Pancake in my family has always been known as Popeye Pancakes. I don’t know where that name originated from but it’s how I refer to them and what I’ll be calling them from here out. Popeye pancakes are very simple to make; just a few ingredients for this Pancake Mix Recipe in a blender, a hot pan and an oven and within 20 minutes you’ve got a voluptuous mountain range you can’t wait to sink your teeth into. Thanks to the amount of eggs in this recipe as well as a few other key ingredients, I’ll be showing you how to make a very puffy and sweet melt in your mouth Popeye pancake.
Everything I’ve listed except for the butter will go in a blender or mixing bowl and whipped up until it is evenly portioned. The butter needs to go in a preheated oven set at 375 degrees f. in order for it to melt before adding the Pancake Mix Recipe. Use a 11 by 8-ish pan so the batter has room to rise. Once the butter has completely melted within a few minutes of putting it in the oven, remove the pan and poor all of the Pancake Mix Recipe batter dead center into the middle of the pan. Place the pan back into the oven and bake for 20 to 25 minutes. Once the pancake rises and turns a golden brown around the edges of the cake it is ready to be pulled from the oven and served. Powdered sugar is often sprinkled over the top like French toast or funnel cakes, and often served with syrup. In this recipe, you do not have to include the banana or the triple sec. A traditional German Pancake Mix Recipe does not include those 2 ingredients.
I’m not even going to lie about these Blue Crab and Shrimp Gumbo Recipes because I really didn’t know what the hell I was doing when I was making it. I sought out the locals and some of my coworkers to get their take on preparation because I wasn’t raised around it and I had only had Gumbo one time before I moved to South Texas. What I did know how ever is that I fell in love with it the very first and only time that I had tried it, so I decided when I moved to South East Texas that it was time to learn more about it. I followed the ideas of a recipe that Emeril Lagasse had a 5 star rating on that even he wasn’t responsible for. In fact the recipe he provided was originally a Chorizo and Seafood Gumbo that was written by someone else. Then I not only cut the recipe in half but added a few extra personal taste ingredients that ended up working really well. So well in fact my wife ate the left overs for almost every meal for the next two days after I made it. So I definitely lucked out with this one and knocked it out of the park once again.
Shrimp Gumbo Recipes
1/2 cups vegetable oil
1/2 cups bleached all-purpose flour
1 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 1/2 lbs. smoked sausage, finely chopped,
1 quarts shrimp stock, (chicken stock is what I used)
1 cup clam juice
1/2 dozen frozen gumbo crabs, thawed
2 pounds peeled shrimp
2 pounds Louisiana Crawfish tails
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
6 cups cooked long grain white rice
Louisiana File Powder
Directions for Shrimp Gumbo Recipes
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the Shrimp Gumbo in individual soup or gumbo bowls with the rice and pass the file powder at the table. This concludes this version of the Blue Crab and Shrimp Gumbo Recipes.