Tag: Cooking

Steamed Smothered Salmon

Why should you learn How to cook Salmon?

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 Onion
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
Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of ceyenne pepper if you can stand it

Chicken Lettuce Wraps


Chicken Lettuce Wraps are Easy-Peasy
Not japanesey

Anyone that has had a Chicken Lettuce Wrap that didn’t just adore it must’ve been a RETARD! This is usually a dish prepared as an appetizer and is very often reinvented with substitutions of ingredients that were never even intended to be in the original recipe when this dish was created; so the bottom line is, if you are reading this, consider yourself lucky because I personally have made thousands of these from scratch when I worked for the king of Chicken Lettuce wraps.

Curiosity Killed the Chicken Lettuce Wraps

I spent about an hour today reviewing other posts, recipes and YouTube videos just to see how well everyone else was doing when it came to presentation of their recipe and different versions of the Chicken Lettuce Wraps. Needless to say, I wasn’t impressed and I was very disappointed; wrong ingredients, substitutions, bad form in procedures in the cooking and more or less just plain inexperience. Now I understand substitutions because everyone more or less has their own personal tastes and also the lack of availability is a factor with ingredients when it comes to shopping for Chinese in a regular grocery store. But what bothers me the most is people putting name brand resturaunt titles on their recipes even though they’ve clearly changed most everything about the recipe itself. Of course they’re trying to gain a wider audience and more exposure which is fine, but I’m saying you’ve got no business teaching about something you are putting a resturaunt name to if you just don’t have the experience! Have the decency to give it a new name and make it your own or step the “F” off! Everyone has their own version of  Chicken Lettuce Wraps just not the audacity to claim it’s P.F. Changs!

Lobster Ravioli Sauce

Lobster Ravioli SauceA very creamy Lobster Ravioli Sauce

Lobster Ravioli Sauce can be tricky. Good thing I’ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I’ve incorporated the idea into a few recipes of my own.

My Lobster Ravioli Sauce is….

The only difference between my Borsellini recipe and my Lobster Ravioli Sauce recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you’d like that have just cheese or maybe even vegetables. The reason I say that is because that’s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm….Second, price;”Low budget wonder” remember….Third, raviolis can be tedious to make from scratch and I wanted to save time….And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce! Here’s the video for the sauce and in the mean time, get boiling/ steaming those Lobster tails and claws cause you’re going to need the meat!

Lobster Ravioli Sauce Recipe

2 oz unsalted butter
1/2 tsp chopped or minced garlic
1 stock chopped shallots
1/2 tsp of minced anchovy paste, or 1 whole anchovy
1/2 cup clam juice
4 ounce chopped chunks of Lobster meat
2 ounces cognac (amaretto/cognac gives an extra almond flavor)
1 lemon juice squeeze (about 1 Tbsp)
10 ounces heavy cream
1 pinch of cayenne
2 tbsp of Parmesan Cheese

Make sure you babysit this recipe because you don’t want the bottom to burn. In order to keep that from happening you’re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it’s done. But if you do it right you’ll be enjoying one of life’s delicacies…choking down a few ravioli’s smothered in my Lobster Ravioli Sauce!