Comments - Responses

I was happy to see that there was interest and received some comments I'd like to respond to. For the person who wanted to know what channel Food Network was on, it is on Channel 47 on Comcast Digital Cable where I live. It is going to be different based on where you live and who your cable provider is. You should be able to see the listing in your local TV Guide.

Okay, so Grandma's Special Sauce is a family secret but my rendition isn't actually my mom's recipe since I've made a few changes. So I suppose I shouldn't call it Grandma's Special Sauce but I did want to give credit where credit is due since it is based on my mother's recipe. So don't worry, I won't give away any more family recipes, just my own.

A friend commented that this blog was good for our kids because now there is a place where my recipes reside other than inside my head. Our boys are pretty good cooks themselves and are always asking how I make certain things so this is dedicated to them. Maybe one day I can print all these recipes out and give it to them as they move out of the house or maybe I should say when they move out of the house.

In any event, please keep the comments coming, I love hearing from you all. Also, if there are special recipes you have which you'd like to share, please send them along.

Roasted Seasonal Vegetables

During the winter, I like to roast a lot because it makes the house smell good. Follow the recipe for Roasted Potatoes using all the ingredients listed except replace these vegetables for the potatoes (although you can use one or two potatoes in this mixture as well). For this recipe, instead of using so much garlic for the Roasted Potatoes recipe, use only a couple cloves of garlic and sprinkle onion powder on the veggies along with the herbs etc. I use a couple of each of carrots, zuchini, fennel, sweet potatoes, red onions, turnips etc. Make sure that you cut the vegetables in similar pieces to ensure that they all cook evenly. Once the vegetables are roasted, take them out of the oven and place in a large serving bowl. Immediately drizzle balsamic vinegar and olive oil over the vegetables and mix thoroughly. This dish is best served hot, straight from the oven.

Asian Dressing - For Your Favorite Vegetables

This dressing is very zesty and tasty for your favorite vegetables, steamed or raw. I use this on salads or on cole slaw instead of the traditional cole slaw dressing. Use this on your side dish (steamed broccoli, haricot verts, cauliflower etc.) with the Ginger Salmon. You will need a small food processor or blender to work in all the ingredients.

1 Bottle of an Asian dressing (any brand)
1/2 Teaspoon of fresh or powdered ginger
1 Clove of garlic
Onion powder
1 Tablespoon of peanut butter (optional)
1/4 Cup of olive oil
Cilantro

Place the first 6 ingredients in the food processor and grind for about a minute. Drizzle the olive oil and add the cilantro and process for another minute. You can use the dressing on hot steamed vegetables or it can be saved in a container for later use.

Ginger Teriyaki Salmon, Tilapia or Your Favorite Fish

This salmon recipe is great with steamed rice. You can grill it outside or bake/broil it in the oven.

Extra large salmon fillet
Kikkoman Teriyaki Baste & Glaze Sauce
Fresh grated ginger or ginger powder
Onion powder
Salt & pepper
1/2 teaspoon of light brown sugar

Pre-heat your oven to 400 degrees. Rinse the salmon in cold water, pat dry and place it skin side down on a baking sheet. If you're using a fish that doesn't have skin, drizzle a little olive oil on the baking sheet first to prevent the fish from sticking. Sprinkle the salt & pepper, onion powder, brown sugar and ginger on the fillet. Drizzle the glaze sauce on the fillet. With a spoon, work the sauce so that it mixes all the ingredients and evenly spreads over the fillet. Bake the fillet for about 20-25 minutes until the top is golden brown. If you want a crustier top, place it under the broiler the last 5 minutes of cooking.