11 of January 2020
MY CARNIVAL APPETIZERS
... from different states, different cuisines, tasting differently, but delicious, sometimes surprising in flavor sets, but - what is important - delighting everyone, regardless of their place of residence (state) or origin. In fact, on the basis of starters and so-called short dishes you can make an inexpensive carnival, holiday, occasional, cocktail party, standing, sitting, walking, if you want ...
American fashion for short dishes changes - every year something different is top, depending on the political and social situation. For example, the legalization of recreational marijuana sales belongs to such situations ... Therefore, short dishes or desserts and drinks using this plant settled on the first places of "party" in 2019. It is added to ... everything, often without even warning guests. Cookies and jellies are not enough ... I will not give these recipes, because I am not personally interested in them, so I will not prepare them and try ...
So what can I suggest? Cool and quick to prepare mini-casseroles, sandwiches, tartines, cakes, wraps, sauces for special crisps, small cream soups, salads ... And all this for "finger", toothpick, stick (if you like it), small forks or spoons ...
Salmon marinated with brown sugar and Kentucky Burbon
1/4 cup pineapple juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Kentucky Bourbon
1/4 tsp garlic powder
1?4 tsp black pepper
1/2 cup vegetable oil
1 lb salmon fillets
2 tsp fresh chives, snipped
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks.
Put a lid over the fish and refrigerate for at least an hour. A few hours is even better. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.
ABOUT THE RECIPE:
If the salmon is served as a side dish, the skin should be cut off, but the dinner dishes, with the addition of rice and vegetables, it is not necessary.
For these type starters are excellent asparagus from water or green beans.
By the way, that this type of salmon admired Elvis Presley.
Skewers of salmon with vegetables (Kentucky)
ABOUT THE RECIPE:
The size of the skewers depends on the dish - if a side dish or a short "party" dish, prepare small skewers. If this is a typical dinner dish, served with baked potatoes or white rice and lettuce, then the skewer should be larger (the amount of fish depends on the number of dishes prepared).
Salmon skewer is equally tasty without using a marinade. I suggest to salt, pepper and lightly sprinkle the fish with garlic powder.
! pound salmon filets
1 red paprika
1 green paprika
1 yellow paprika
1 red onion
salt and pepper for taste
fresh thyme or fresh dill - garnish
Marinated skinless salmon in a mixture with brown sugar (recipe above) and cut into pieces suitable for small skewers.
Clean peppers and onions, cut into larger pieces (photo).
Preheat the grill or oven to 400 F (200 C).
Prepare skewers on bamboo sticks previously soaked for 15 minutes in the water.
Bake skewers for 7 minutes on each side; lightly salt.
Serve on a platter with a lemon cut into eighths; garnish with thyme or dill.
Continued appetizers later this week
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