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Friday, December 27, 2013

New Year's Eve Treats: Salmon with Crispy Skin and Buckaroo Cookies

Where does time go? Last I looked, it was almost Thanksgiving. Now it's almost New Year's Eve. 2013 was a good year. Wishing everyone a great 2014.

On New Year's Eve we're having friends over for a late dinner and an evening of movie watching. We've seen most of the movies in Oscar contention and we have our favorites (HerNebraska Philomena and Fruitvale Station). But we have more to watch so we'll enjoy the evening with food and films.

Two of the treats I'll make include holiday cookies and salmon filet with crispy skin.  A few months ago for my oldest son's birthday party, we had a dinner at Napa Valley Grille in Westwood. Franklin likes farm fresh food, simply prepared, not fussy. We sampled the menu and the food was delicious. The chef stopped by to see if everyone was happy. A friendly, nice guy, chef Taylor Boudreaux sent out a pasta dish with truffles as a gift to the table. What a nice thing to do.
One of the dishes we had at the dinner was  a salmon filet with crispy skin. It's a simple dish but I've never been able to get the skin right at home. Chef Boudreaux agreed to do a video demonstration.
The interview and video are on Zester Daily. He makes it look so easy. He shared the magic. I tried it at home. It worked! So cool.

Chef's Secret To Crispy Skin For Pan-Seared Salmon Filets

Alana Vague, a friend of a friend, was baking cookies as holiday gifts. She put them in little brown paper bags, nicely tied with a ribbon.  They are delicious and Alana says they're easy to make, a recipe from her great-grandmother. They'll be perfect to snack on while we're watching movies.

Alana's Great-Grandmother's Buckaroo Cookies
Yield: a lot

Ingredients

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3 cups quick oats
1 cup butterscotch chips
2/3 cup chocolate chips

Directions

Cream butter and sugars
Add eggs and vanilla
Add dry ingredients
Stir in oats and chips
Drop by tablespoon on cookie sheet
Bake at 375 degrees for 7-9 minutes
(I bake them for 7ish then let them rest on the cookie sheet for 5 minutes or so)

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