Citrus-infused Salmon and Wild Rice Bulgar Pilaf

I can't put off making the salmon any longer. I've had it planned for dinner for the past three nights and every time it comes to fixing dinner, I can't bring myself to cook the salmon. If it's not cooked tonight...it won't be cooked at all as it will need to be thrown away, which I can't do either. So, we will eat the salmon for dinner tonight!

Citrus-infused salmon (from Women's Day)

3 Tbls cinnamon chipotle rub (McCormick Grill Mates)

2 tsp grated lime zest

1 tsp cumin

1 whole salmon fillet (about 2 1/2 pounds)

3/4 cup pineapple or orange juice

2 Tbls lime juice

Mix rub, lime zest and cumin in small bowl. Put salmon in large glass baking dish or 2-gallon ziptop bag. Add juices; cover or seal. Marinate 15 minutes at room temperature. Heat oven to 450 degrees. Line rimmed cookie sheet with foil. Place salmon skin side down and sprinkle with spice mixture. Bake 15-20 minutes or until opaque. Lift with spatula, leaving skin behind.

Wild Rice and Bulgar Pilaf

1/2 cup wild rice

2 cups chicken broth

3/4 cup chopped onion

1/4 tsp dried tarragon, crushed

Dash pepper

1/2 cup bulgar

1/4 cup snipped fresh parsley

Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to rinse well. In a medium saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgar and parsley. Cover and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

The Real Chef of the House (Who doesn't Blog)

("Celebrity" Guest Chef) After being gone for so long it was good to eat "real" food, even if I had to cook it myself. Not that I am not well fed, but I enjoy cooking. Saturday was the first nice day in a while so I was able to grill out and then enjoy a meal with Ellyn outside.

Apple wood Smoked Cornish Game Hen on Sunflower Rice with Pan Fried Fingerling Potatoes
(Meal serves 2)

One Cornish Game Hen
Savory
Olive Oil

Soak Apple wood Chips in Water for a few hours prior to grilling. Fire up your grill to maximum heat on one end, and low heat on the other. On the side with the low heat, place the smoking chips in a smoker box and allow them to smolder.

With a large chef's knife prepare the Game Hen by splitting along the breast and lay it flat. Make two small cuts in the skin and place the leg of the bird through the cut. Tuck the wing between the drumstick and the breast. Preparing the bird this way will allow for more even and faster cooking. Coat the game hen with olive oil and sprinkle with savory. Place the bird on the high heat side of the grill, skin side down until the skin is crispy and golden. Turn the bird over and turn the heat down to medium-low. Use indirect heat and keep the grill covered to allow the smoke to work. This should take between 45 to 60 minutes.

Fingerling Potatoes
3/4 pound fingerling potatoes (cut into 1/2 inch pieces)
5 slices bacon (cut into 1/4 inch pieces)
1/2 Yellow Onion (roughly chopped)

In a large cast iron skillet over medium heat allow the bacon to begin rendering. Add a small amount of oil if needed. Once the bacon fat begins to liquefy add the potatoes, and turn up the heat to medium-high. When the potatoes begin to soften, add the onion. The dish is done when the onion is soft and translucent, and the potatoes are done.

Sunflower Rice
1 Cup of Long Grain Rice
1/4 sunflower seeds (shelled)
3 Tbls Butter
1 Tbls onion or shallot (diced)
1 1/2 Cup of Chicken Broth
1/4 tsp of Curry
1/4 Cup of Vermouth

Over low heat melt the butter. Add the rice and sunflower seeds. Add the onion and stir until the onion is soft. Add the chicken broth, curry, and vermouth. Bring to a boil, then reduce and simmer for 20 minutes. Remove from heat and fluff the rice with a fork.

When the game hen is done split it down the backbone and plate on top of the rice. Serve with the potatoes and if you want to be fancy, garnish with a sprig of curled parsley.

This dish went well with a glass of Yellow Tail Shiraz Cabernet.

Red Beans and Rice with Ham

This week my husband and I are helping with a youth garage sale at our church which is taking place on Saturday, May 3rd. We have a lot of organizing and pricing ahead of us. Luckily we will have a lot of help! The youth group members are suppose to help at the church from 4-7 each evening, which means we adults have to be there as well. Since 4-7 is typically when I would fix and eat dinner, I had to do some advanced planning for meals this week. Today I am fixing a meal in the crock pot so it's ready to eat when we get home. I found the recipe for Red Beans and Rice in a cookbook titled, "The Slow Cooker Bible."

Red Beans and Rice with Ham
1 pkg (16 oz) dried red beans, rinsed and sorted
1 pound smoked beef sausage, sliced
1 ham slice (about 8 oz), cubed
1 small onion, diced
2 1/2 to 3 cups water
1 tsp Mexican seasoning
1/8 tsp ground red pepper

Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain. Place beans in slow cooker. Add sausage, ham, onion, water (2 1/2 cups for LOW or 3 cups for HIGH), Mexican seasoning and red pepper. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary. Serve over rice. Makes 6 servings.
** I'll post a picture later tonight!