Recipes of the Month

* Exported from MasterCook *

Asian Glazed Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 pounds salmon fillet -- skinned, thick best
2 tablespoons cooking oil
1 1/2 cups Asian Glaze -- recipe follows

*****Asian Glaze Recipe*****
1 cup brown sugar
3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup ginger -- peeled and sliced
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic -- chopped fine
2 tablespoons lime juice
1/4 cup scallion -- chopped fine, white part only

to prepare glaze - place all glaze ingredients in a sauce pan over medium high heat

bring to boil and reduce heat and cook down slowly (simmer) for about 20 minutes or until sauce thickens slightly and forms a glaze

recipe yields 2 cups - leftover portion may be refrigerated for up to one month

to cook salmon - heat oil in sauté pan over medium heat

baste salmon with glaze and pan sear for about 3 to 5 minutes

baste again with glaze

then flip over and finish cooking for another 3 - 5 minutes

baste once more before plating

serve with your favorite side dishes

Source:
"Legal Seafood Restaurant, Boston, MA"

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NOTES : Asian Glaze is also very good when used with chicken thighs



* Exported from MasterCook *

Chicken Asparagus Fettuccini

Recipe By :Jean Childress
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken breast -- skinned and boned
1 pound fresh asparagus
4 Tablespoons butter
1 large onion -- chopped
2 cloves garlic -- minced
1 tablespoon flour
1 cup milk
1 cup chicken broth
1 teaspoon salt
freshly ground pepper
1 pound fettuccini
1/2 cup parmesan cheese

cut breasts into finger sized strips

slice asparagus into 1 1/2" diagonals

in large saucepan, melt butter and sauté onion and garlic 2 - 3 minutes

add chicken and asparagus

sauté 3 minutes

remove chicken and asparagus

sprinkle flour and seasonings to coat onion and garlic

cook 1 minute

slowly add milk and broth and cook, stirring until thickened

heat water to cook pasta

return chicken and asparagus to sauce pan

heat through while pasta is cooking

drain cooked pasta

toss with chicken and asparagus sauce

serve on platter topped with parmesan cheese

Source:
"Country Kitchen Pasta Cookbook"