A Feast Made for an Inauguration

On January 20th, we want our friends and family to join us at our house to watch Joseph R. Biden and Kamala Harris take their oaths of office. But as with so many aspects of life, the pandemic has changed the way we share important moments in our lives.

Although we will be in our separate homes, we will be together watching the Inauguration in real time. Afterwards, to share our reactions, we'll log onto Zoom. During both, we'll enjoy favorite dishes and toast with a favorite drink.

I was asked to contribute recipes.

Here are the favorites I would have prepared if everyone had gathered at our home. For my wife and myself, I'll make just one dish, plus our favorite drink for a toast.

If you want a recipe, click on the title/link.

Have a great Inauguration! Looking forward to a better future.

Chicken - brined, topped with feta and onions

Roast chicken is easy to prepare.  After pre-heating the oven and washing the chicken inside and outside, simply place on a roasting rack in a pan and bake 30 minutes breast side down, then 30 minutes breast side up. The feta and onion topped roast chicken recipe adds a few steps and ingredients to create a savory, delicious, festive meal. 

For the full recipe, please click on the above link.

Chicken - fried, topped with honey

A chef showed me this recipe and I have used it ever since. Compared with a roast chicken, fried chicken takes a bit more work. The same technique can be applied to fresh vegetables to make best-ever onion rings, asparagus, shiitake mushrooms and string beans.

With the onions, slice very thin and separate into rings. With shiitakes, cut each mushroom into two pieces before placing into buttermilk and then dredging in seasoned flour. Asparagus and string beans, boil 2 minutes in water, seasoned with Diamond Crystal kosher salt (1/2 teaspoon to 1 quart) before placing into buttermilk and dredging in seasoned flour. 

Use good quality canola oil and heat until a parsley leaf fries quickly but does not burn.

For the full recipe, please click on the above link.

Brown Sugar Roasted Salmon

A favorite of my wife, the salmon is seasoned twice. First by dry seasonings. Secondly with a sauce applied at the end of roasting. Depending on the thickness of the filet, the salmon cooks quickly, between 10-30 minutes. Delicious if served hot or at room temperature.

For the full recipe, please click on the above link.

Salads & Vegetables - salt boiled, then roasted artichokes, carrot salad, chopped parsley salad with feta

Roasted artichokes can be served hot or at room temperature, seasoned with sea salt and black pepper. Several salads give you a variety to choose from. 

For the full recipes, please click on the above link.

Sangria Fruit Salad

Easy-to-make and festive, by adding bite-sized bits of fresh fruit, after you toast Biden-Harris, you can enjoy dessert.

For the full recipe, please click on the above link.

Chesney Hill's French 75 Cocktail

Chesney Hill is a go-to cocktail person. When I asked her what she would serve to toast the Inauguration, she didn't hesitate. A classic French 75 Cocktail.

The satiny smooth drink packs a wallop so sip and enjoy. 

Made with gin (or vodka or even cognac), a sparkling wine (preferably champagne), simple syrup, lemon juice and a lemon peel twist. Shake with ice, serve and toast our new President and Vice President!

As with everything in life, using the best ingredients produces the best results. Use a quality spirit and champagne or sparkling wine.

Ingredients 

1 oz. gin (Chesney recommends Empress Gim)

3 oz. champagne or sparkling white wine

1/2 oz simple syrup (1 cup white sugar + 1 cup water, reserve what isn't used)

1/2 oz fresh lemon juice

Lemon peel twist to garnish

Directions

Making simple syrup is, well, simple. Place sugar into a small saucepan. Slowly add water. Turn the burner on low and walk away. Do not stir or agitate. The sugar will slowly dissolve in the heated water. Do not allow to boil but do reduce the syrup by continuing to cook on the low flame 10 additional minutes after the sugar granules have disappeared. Cool and use, reserving the unneeded portion in an air tight container kept in the refrigerator. 

Place all ingredients into a cocktail shaker filled with ice and shake. Strain out the ice as you pour into a cocktail glass. Garnish with a lemon peel twist.

Serve icy cold.

Fast, Easy and Delicious Can't-Resist Salmon for a Meal or an NFL Game Day Snack

Eating healthy makes good sense and doesn't have to take a lot of time. One of my favorite dishes is a dry rub roasted salmon that makes its own glaze.

Roasting a salmon filet is perfect for a family meal, NFL game day or a party entree. For a pot-luck dinner last weekend with friends, I  made roasted salmon and a Little Gem lettuce salad with carrots. Healthy, nutritious and delicious and oh so easy.

To get the salmon from refrigerator-to-table, all I needed to do was season the filet with dry rub and place it in the refrigerator. Overnight the mix of sugar, salt and aromatics drew moisture out of the fish. The dry rub turned into a wet slurry that became the base for a sweet-heat savory glaze. 

The filet takes 30 minutes to cook in the oven. The glaze takes 5 minutes to cook in a saucepan.

Because the salmon is best served at room temperature, the dish can be cooked ahead of time and served when everyone is ready to eat. Which makes it ideal to make ahead when you know you will be busy before the meal.

For brunch, the salmon can be served with toasted bagels and cream cheese and with scrambled eggs. For lunch, dinner or watching a football game, add a green salad and pasta and you have an entire meal.

Dry Rub Salmon with Brown Sugar Mushroom Glaze

Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.

Yield 4-6 servings

Prep Time: 10 minutes

Marinating Time: Overnight

Cooking Time: 50 minutes

Total Time: 1 hour + marinating overnight

Ingredients

2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed

Dry Rub

2 1/2 - 3 cups brown sugar, depending on the size of the filet

1/3 cup kosher salt

1 tablespoon cumin

1/4 teaspoon cayenne (optional)

Glaze

1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration

1 tablespoon extra virgin olive oil

1 tablespoon raw onion, finely chopped

2 tablespoons finely chopped Italian parsley or kale

2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped

1 large tomato to make 1/4 cup roasted tomato sauce

Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.

Roast 20 minutes. Transfer the tomato and any juices from the baking tray into a food mill or a fine mesh strainer. Press the tomato to collect the juices and pulp. Reserve skin and seeds to make vegetable stock or discard. Set tomato sauce aside or refrigerate in an air-tight container. The sauce can be frozen if made ahead.

Inspect the filet and remove any bones. Trim off small fins if there are any and discard. Pat dry.

In a bowl, mix together the dry rub seasoning.

Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.

Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.

Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other.  Put the package into a plastic bag and seal.

Place the plastic bag on a baking sheet in case of leaks. Refrigerate.

The next day, remove the salmon filet. The dry rub will have become a wet slurry.

Preheat the oven to 400 F.

To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.

Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.

In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.

After the salmon has been in the oven 20 minutes, remove. Place a generous amount of the glaze on top and return to the oven another 10 minutes. Reserve any extra sauce.

Remove from the oven. When the salmon is cool enough to touch, use a pairing knife to help remove the filet from the wire rack. Keep the skin on the filet.  When transferring the salmon to a decorative plate, be careful not to disturb the toping.

Serve at room temperature with the extra sauce in a small bowl.