Salmon Gravlax II (Gravad Lax)

Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
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Rating: 0
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Print Recipe
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

 

Stuffed Peppers with Polenta & Sausage

Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Microwave the bell peppers on High for 2 minutes to soften slightly. Cut bell peppers in half, lengthwise. Remove seeds and membranes, leave the stem intact for visual purpose.
  2. Heat oil in a large skillet over medium high heat. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
  3. Add cornmeal to the same skillet cook 1 minute, stirring constantly then add broth, milk, and 3/4 teaspoon of the salt, bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
  4. Bake for 30 minutes or until the cheese is browned and the peppers are tender.
  5. While the peppers are cooking, whisk the olive oil, vinegar, black pepper, and remaining salt in a medium bowl, add the tomatoes and basil, toss to coat. Serve over peppers with bread or a salad on the side for a complete meal.
Recipe Notes

For the sausage, this is based on making it yourself (takes just minutes) and would only cost about 40 Baht. Figure about 60 Baht for the cheese. For 6 servings, this is about 49 cents per serving.

Variant: Use 3 links of Italian sausage, hot or mild, remove the casing and break up when you cook them.

Shortcut: Italian Sausage.

Provided courtesy of good friend, Stephen Connell.
United States.

Beet Salad I

Beet Salad I
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I love fresh cooked beets and pickled beets, and now I am going to have to test out this recipe. Beets are available and grown here in Thailand which makes this a low cost side dish.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Beet Salad I
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I love fresh cooked beets and pickled beets, and now I am going to have to test out this recipe. Beets are available and grown here in Thailand which makes this a low cost side dish.
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk olive oil, vinegar, mustard, honey, salt, and pepper together in a small bowl to make the dressing.
  2. Cut the beets into 1/2 cubes and place in a large bowl. Add celery, red onion, and the dressing, toss to coat. Refrigerate for several hours before serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pea & Pasta Salad II

Pea & Pasta Salad II
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This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Pea & Pasta Salad II
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This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of lightly salted water until tender, then cook for another 1-2 minutes, then drain and rinse under cold water. Place in a large bowl.
  2. Whisk together the Ranch dressing, sugar, vinegar, salt and pepper.
  3. To the pasta, add the eggs, peas, spring onion, pickles, celery, and cheese and mix, then add the dressing and mix to coat everything, refrigerate for several hours prior to serving.
Recipe Notes

The cheese, if using 1 cup will be about 90 Baht, for 6 servings, this is about 44 cents per serving. If using 2 cups of cheese, figure this is about 88 cents per serving.

Variants: change the celery to a bell pepper, change the sweet pickles to dill pickles, change the cheese to Swiss, change the Ranch dressing to Bleu cheese dressing, etc.

Adapted from an internet recipe.

Yellow Pickled Eggs

Yellow Pickled Eggs
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These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Servings Prep Time
12 pickled eggs 10 minutes
Servings Prep Time
12 pickled eggs 10 minutes
Yellow Pickled Eggs
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These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Servings Prep Time
12 pickled eggs 10 minutes
Servings Prep Time
12 pickled eggs 10 minutes
Ingredients
Servings: pickled eggs
Instructions
  1. Add the eggs to a large jar or container. Mix the remaining ingredients together in a large bowl, then pour over the eggs. Cover and refrigerate for at least 2 days. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

7 Pasta Salad Dressings

7 Pasta Salad Dressings
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Rating: 5
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
7 Pasta Salad Dressings
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
Ingredients
Creamy Italian Dressing
Ranch Dressing
Garlic Dressing
Mediterranean Dressing
Asian Dressing
Pesto Dressing (Mix in a Blender)
Just Basic Mayo
Servings: servings
Instructions
  1. Cook your pasta, 250 grams, in a pot of boiling salted water until tender, then cook 2 more minutes, then drain, rinse under colder water to stop the cooking process, drain well, and put in a large bowl.
  2. Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
  3. Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour 3/4 of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
Recipe Notes

Provided courtesy of good friend, Stephen Connell.
United States.

Peri Peri Sauce

Peri Peri Sauce
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Can be used on steaks and also makes a great marinade for chicken for a BBQ. Refrigerate unused sauce.
Peri Peri Sauce
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Can be used on steaks and also makes a great marinade for chicken for a BBQ. Refrigerate unused sauce.
Ingredients
Servings:
Instructions
  1. Heat the oil in a pan and fry the onion for 1 minute, then add the garlic, pepper, and chili and stir fry until cooked through and tender. Add the spices and stir to combine.
  2. Pulse the mixture with the vinegar in a food processor or blender until smooth. Season with salt. If the sauce is too thick, stir in 1 tablespoon of water.
Recipe Notes

Provided courtesy of good friend, Denise Georgiades.
South Africa.