Grilled Salmon Sandwich

The sauce on these sandwiches are what make them extra special.  You blend dill and basil together and both of these flavors only intensify the salmon even more.  This is a really easy meal that is so satisfying!  We grilled corn as well to have on the side.  Enjoy!

Grilled Salmon Sandwich

• 2 lbs. fresh salmon fillets (makes 6 sandwiches)
• Olive oil
• Kosher salt
• Ground pepper

For the sauce:

• 1 cup mayonnaise
• 1/4 cup sour cream
• 3/4 tspn. white wine vinegar
• 12 fresh basil leaves
• 3/4  cup chopped fresh dill
• 1 1/2 Tbl. scallions, chopped
• 1/4 tspn. kosher salt
• 1/4 tspn. ground pepper
• 3 tspns. capers, drained
• 6 rolls
• 1/4 lb. lettuce mix & fresh basil for topping

-Heat a grill and brush the rack with oil.  Rub the outside of the salmon with olive oil, salt and pepper to taste.  Grill for 5 minutes on each side, or until the salmon is almost cooked through.  Return salmon to a plate and allow to rest for 15 minutes.

-For the sauce, place the mayo, sour cream, vinegar, basil, dill, scallions, salt and pepper in a food processor.  Process until combined.  Add the capers and pulse 2 or 3 times.  Assemble the sandwiches on the rolls. Spread the sauce on both sides of the bun and top the salmon with lettuce and basil.  Enjoy!

Orange Glazed Duck Breasts

This was the first time we cooked duck on the grill, and I highly recommend it.  I was always hesitant to cook duck breasts in the house because they become so easily smokey...the grill is a much better answer.  The subtle orange flavor and crisp outer crust is delicious.  We used leftover meat the next day on a very simple salad.  I served the duck breast over some hearty wild rice, so tasty. Enjoy!

Orange Glazed Duck Breasts

• 2 oranges
• 1 lemon
• 2 Tbl. olive oil
• 1 Tbl. chopped fresh tarragon
• 1/2 tspn. red pepper flakes
• 3 Tbl. orange marmalade
• 3 boneless, skinless duck breasts
• salt and fresh ground pepper

-Finely shred 1 Tbl. zest from 1-2 oranges, then squeeze enough juice from the 2 oranges to make 3 Tbl. Cut one of the oranges into 3 crosswise slices.  Finely shred 1 tspn. of lemon zest, then squeeze enough juice from the lemon to measure 2 Tbl.  In a shallow, non-reactive dish just large enough to hold the duck in a single layer, stir together the orange and lemon zest and juices, the oil, tarragon, and red pepper flakes.  Transfer half of the mixture to a small saucepan and stir in the marmalade; set aside.  Place the duck in the dish and turn to coat both sides.  Cover the marmalade mixture and the duck and refrigerate for at least 1 hour or up to 4.

-Set the saucepan over medium-low heat on the stove and simmer for 2 minutes.  Keep the sauce warm.  Season the duck with salt and pepper.  Prepare the grill, and place the duck breasts over direct heat on medium-high.  Turning once or twice, brush with the warm sauce, until charred and cooked to your liking, 8-10 minutes total for pink inside.  Slice the duck and place extra orange slices on the plate with cooked rice.  Enjoy!.

Sausage and Artichoke Stuffed Shells with Arrabbiata Sauce

These shells were tasty and only got better as leftovers.  It is really easy to assemble and great that you can make it beforehand and pop it in the oven before dinner.  I chose to use spicy sausage, but you can supplement with any kind of sausage you prefer.  I made a simple side salad and served the Herbed Skillet Bread as well.  We don't typically go out to eat Italian food, this was one of those dishes that reminded me why....it came from our kitchen. Delicious.  Enjoy!

Sausage and Artichoke Stuffed Shells with Arrabbiata Sauce

• 1 (12oz.) box of jumbo pasta shells
• 3 Tbl. olive oil
• 1 large yellow onion, chopped
• 5 garlic cloves, chopped
• 1 lb. sausage
• 1/2 tspn. kosher salt, plus 1/2 tspn.
• 1/2 tspn. ground pepper, plus 1/2 tspn.
• 1 15 oz. can artichokes, coarsely chopped
• 1 15 oz. container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/2 cup chopped fresh basil leaves
• 2 Tbl. chopped fresh parsley
• 5 cups Arrabbiata Sauce (below)
• 1 1/2 cups grated mozzarella

Arrabbiata Sauce

• 2 Tbl. olive oil
• 6 oz. sliced pancetta, chopped
• 3 tspns. red pepper flakes
• 1 tspn. oregano
• 3 garlic cloves, minced
• 5 cups of tomato sauce

-Bring a large pot of salted water to a boil over high heat.  Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, about 5 minutes. Drain pasta.  In a large skillet, heat the olive oil over medium-high heat.  Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes.  Add the sausage, 1/2 tspn. salt, 1/2 tspn. pepper and continue to cook until the meat is slightly golden and cooked through.  Add the artichoke hearts and stir to combine.  Remove from the heat and let cool.

-In a large bowl, combine the cooled sausage mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley and remaining salt and pepper.  Stir to combine.  

-Meanwhile, make the sauce.  Heat the olive oil in a large soup pot over medium heat.  Add the pancetta and saute until golden brown, about 5 minutes.  Add the garlic and saute until tender, about 1 minute.  Add the tomato sauce, red pepper flakes and oregano and bring to a simmer.  Remove from the heat and let cool until ready to use.

-To stuff the shells, cover the bottom of a 9x13x2 baking dish with 1 cup of the sauce.  Take a shell in the palm of your hand and stuff it with a large spoonful of sausage mixture, about 2 Tbl.  Place the stuffed shell in the baking dish.  Continue filling the shells until the baking dish is full.  Drizzle the remaining sauce over the shells, top with grated mozzarella.  Bake at 400 degrees until the shells are warmed through and the cheese browns, about 60 minutes. Enjoy!

Egg Tartare Open-face Sandwich

This sandwich is yummy!  I served it still a little warm with a creamy tomato soup.  The dill and capers in this sandwich give it a little extra pop.  This was also the first time I managed to not screw up soft-hard-boiled eggs (whites completely set but the yolks a bit runny)! The way these eggs are cooked make the sauce extra special, holding all the ingredients together.  I used classic white crusty sourdough bread, homemade in my bread maker. Its the perfect meal for lunch or make it a little heartier and add a side soup. Enjoy!

Egg Tartare

• 6 eggs, at room temperature
• 5 green onions, finely chopped
• 4 gherkins, finely diced
• 1 Tbl. capers, rinsed
• 2 Tbl. parsley, finely chopped
• 1 Tbl. dill, finely chopped
• 2-3 Tbl. mayonnaise
• A dab of Dijon mustard
• 3 dashes of Tabasco sauce
• sea salt and fresh pepper
• slices of your favorite bread

-Place the eggs in a pot of hand-hot water and bring to a quick boil, covering the pan.  Boil for exactly 4 minutes (5 min. if they are large), then run the eggs under cold water and peel them as soon as they are cool enough to handle.  Coarsely chop the eggs and mix with the green onions, gherkins, capers, parsley and dill.  In a small bowl, whisk together the mayo, mustard, and Tabasco.  Gently combine this mixture with the eggs and season with salt & pepper.  Serve on bread, as closed or open sandwiches.  Enjoy!