Teriyaki Salmon

I have been trying to add fish to our diet. I did not grow up eating a lot of seafood. Most of my past experience was shrimp, fish sticks, catching fish when were camping and grilling it, and tuna casserole or tuna fish sandwiches. That would be it. I know it is good for you so I have purposely tried different recipes. The following was AWESOME!! I love anything with ginger in it. Yum! I uploaded a picture of our meal. Brown rice, salmon, and I sautéed some zucchini with onions and green pepper in olive oil. My children really liked it!! It is a family keeper. I will be making this again very soon!



INGREDIENTS:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce (reduced sodium)
1 teaspoon ground mustard

1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks
DIRECTIONS:
1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 4/18/2008


Melanie

Chinese Barbecued Baby Back Ribs

Chinese Barbecued Spare Ribs

Ingredients

3 tablespoons chopped peeled ginger

2 tablespoons chopped garlic

1/3 cup soy sauce2 tablespoons vegetable oil

1/2 cup hoisin sauce2 tablespoons honey

4 pounds baby back ribs (2 to 4 racks)PreparationPreheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey.

Reserve 1/2 cup sauce and coat ribs with remainder.

Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.

Turn on broiler.

Brush ribs, meaty sides up, with remaining sauce.

Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

Happy Easter Every One

Who Makes Trader Joe’s Products? ........Hint: It’s NOT Trader Joe!

Eighty percent of Trader Joe's products are sold under the company's private label, but TJ's doesn't make them.
When you see that Trader Joe's packaging, the item is actually produced by a third-party supplier whose identity is kept secret from the consumer, and who also makes other, name-brand products. Sometimes the manufacturer tweaks the product a little for Trader Joe's audience, but usually the food is kept remarkably similar to the original product, even down to copy and photography on the box. In some cases, TJ's sells both its own version and the rumored producer's. But the grocery-store giant's versions are always astronomically cheaper. Although it's impossible to confirm who's producing the goods, you can make a pretty good guess. Here's our take on who's behind the TJ's label.

Retail Grocers have done this for years. They make a deal for specified quantities of a range of products, then they get to specify the packaging and other details. One company that springs to mind is Topco, Inc. Their base line brand is "Food Club" You'll probably find it in a number of smaller chain supermarkets all over the U. S. for example A&P. Most of the items are commodities, like brown sugar, Macaroni and Cheese dinners, Flour, etc. The store operator just wants to get his shelves filled and be up and running as soon as possible. After the basic products are set, he can entertain the offers from the direct brand name brokers, to complete the offering to the public. Everyone who wants to can have their own line of products. Think of Paul Newman's Own. He didn't build a factory; he shopped the food processors for the right deal. I can think of his label coffees and salad dressings. His aim is not to move product but to raise money for his charities, I believe. Judging from your examples, Trader Joe's deserves kudos for working the system to provide these products to a broader market. Sure, its for their profits too. After all they have a business to run. If they can attract new customers who like Toms of Maine toothpaste but would rather save the $2, they get to make the sale. I recently began shopping at a new Trader Joe's here in New York I buy only maybe 10% of my things there; but, I do like their prices, the quality/variety and that I can always find something out of the ordinary in their stores.

This is common practice amongst all mass retailers. Nobody could afford to have a 1,000 different factories producing everything from soap to sushi.

La Pace Restaurant, Glen Cove, LI, New York

La Pace Restaurant, a fine dining establishment that offers guests a northern Italian and Continental menu. Located at 51 Cedar Swamp Road, Glen Cove, Long Island, New York.

You can expect genuine Italian charm and classic Italian cuisine at this popular restaurant, it's been a landmark for as long as I can remember. . A beautiful wood bar leads you into the main dining room that is divided into two sections. Candlelight and fresh flowers on every table, complete the romantic, sophisticated atmosphere. Perfect for Valentines day!

When you arrive, a combination of warm brick oven, semolina and raisin fennel breads will be brought to your table.

Each dish is prepared to order using the finest ingredients. Signature dishes are Osso Bucco, Veal Chop a la Bussola, Red Snapper Livornese, Chicken Campagnola, and Lobster alla Fra Diavolo. Homemade desserts are luscious Italian cheesecake, Napoleon, and their incredible tiramisu. An exceptional wine list features selections from Italy, California and Chile.

You'll receive a warm welcome from the owners and staff of this well established landmark serving authentic Italian cusisine. The very professional waitstaff, who has been with the restaurant for many years, know the customers and treat them like old friends.

Cajun-Spiced Po Boy ala New Orleans

In Honor Of Mardi Gras ~ Lets Make Us A Cajun-Spiced Po Boy Ala New Orleans.

The Southern Classic Sandwich.

Get yourself a a large bowl combine the tempeh fingers ( is fermented soy protein) with 2 tablespoons of the olive oil and toss well.
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned. Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side. Transfer the tempeh to a large plate lined with paper towels.
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat. Slowly sauté for 15 minutes, stirring often to prevent burning, until well caramelized.
Preheat oven to 350°F.
Add the green bell peppers and more oil if needed, and sauté for 10 more minutes, or until the bell peppers are softened.
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt. Whisk well. Add the canned tomatoes with their juices and the onion–green pepper mixture. Stir well.
Place the tempeh in a large casserole dish. Pour the sauce on top, covering all the tempeh fingers.
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
Cut each baguette in half widthwise and then slice each half lengthwise, you would for a sandwich. Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top

Smother with lots of lettuce tomatoes and lots of onions

Important!.......

Beverage pairing: Once again, rose wine comes to the rescue! This tangy and spicy version of a po boy is perhaps too substantial for most whites, but not quite beefy enough for a red. A dry but juicy rose is just the ticket.

But if you prefer a white wine, use a fruity Chardonnay, nice and cold.

To assemble the sandwich, cut the ends off the bread and scoop out most of the insides.

Share one on Valentines night as a late night snack in bed, with your Sweetie.

Heart's Delight Éclair

This is one of my all time favorite recipe's. I have made it for many special occasions. Valentine's Day is my favorite time to pull this beautiful, easy, recipe out. I hope you try it. It looks hard, but it is so simple and oh, so good.


Contest Winning Recipe From Taste of Home

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!

SERVINGS 10-12 CATEGORY Dessert METHOD Baked PREP 30 min. COOK 15 min. TOTAL 45 min.
INGREDIENTS
* 1 package (17.3 ounces) frozen puff pastry, thawed * 3 cups cold milk * 1 package (5.1 ounces) instant vanilla pudding mix * 2 cups heavy whipping cream * 1 teaspoon vanilla extract, divided * 1 cup confectioners' sugar * 1 tablespoon water * 1/4 teaspoon almond extract * 1/2 cup semisweet chocolate chips * 1 teaspoon shortening
DIRECTIONS On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, whisk milk and pudding mix until thickened. In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry. In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines. Refrigerate until set. Refrigerate leftovers. Yield: 10-12 servings. Printed from tasteofhome.com Feb 4, 2008 Copyright Reiman Media Group, Inc © 2008


Melanie