Monday, March 15, 2010

Cooking with Color: Green, White and Orange

"We may live without poetry, music and art; We may live without conscience and live without heart; We may live without friends; We may live without books; But civilized man cannot live without cooks." Owen Meredith, 19th C English Statesman & Poet

To commemorate St. Patrick (d. 17 March, 493), I present this celebratory meal, replete with those marvelous three colors from the flag of Ireland - Green representing Catholics, Orange representing Protestants, and White for PEACE between them. HAPPY ST. PATRICK'S DAY!!!

Orange-Glazed Salmon with Rosemary
White Cheddar Grits - or - Farina
Roasted Asparagus with Olive Oil

Salmon: Lightly coat a large skillet with olive oil. Saute 1 minced shallot for 1 minute. Stir in 1/4 C white wine, 1 tsp chopped fresh rosemary and cook for 30 seconds or so. Add 3/4 C orange juice (or 2 oranges, juiced) mixed with 1 tbl maple syrup and boil for 1 minute. Pour into a pyrex cup and set aside.
Lightly re-coat skillet with olive oil. Salt and pepper 4 - 6 oz salmon fillets (with skin on) and saute for 2 minutes per side. Pour reserved juice over salmon and cook for 2 minutes longer. Cover to keep warm.
WARNING: You may never prepare salmon any other way again!

Grits: Boil 4 C of water in a medium saucepan. Slowly add 1 C regular* grits (hominy corn) - or - 3/4 C farina (ground wheat germ) whisking constantly until the mixture begins to thicken. Reduce heat, partially cover, stir occasionally and cook for 25 minutes. Stir in 1 C (4 oz) shredded white cheddar cheese, 1 tsp coarse sea salt, and 1/8 tsp cayenne pepper.
* not instant

Asparagus: Preheat oven to 400F. Lightly salt, pepper and olive oil one bunch of asparagus, lined single file on a tin foiled baking sheet. Bake for 12 minutes and sprinkle with parmesan cheese before arranging on top of grits.

Erin Go Bragh!

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