7 results for tag: salmon

Pretend Cooking Show: Smoked Salmon Crostini

https://www.youtube.com/watch?v=RIOcRDmDJNI&t=18s Smoked Salmon CrostiniRye cocktail bread1 (8-ounce) package cream cheese, at room temperature5 ounces smoked salmon¾ cup shredded Swiss cheese2 tablespoons mayonnaise1 tablespoon prepared horseradishSmoked salmon to garnishFresh dill, to garnishPreheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut cocktail rye slices into rounds with a biscuit cutter, if desired. In a bowl, mix cream cheese with salmon, Swiss cheese, mayonnaise and prepared horseradish; stir to combine.  Mixture will be stiff. Spread a small amount of salmon mixture on top of each piece of rye bread. Top ...

Seafood Supper with a Southern Twist

Life's a beach! Although you may not be able to actually transport your dinner party to the ocean, you can create the ambiance of the beach for your guests. Scatter sand around a centerpiece décor of driftwood, shells and other beach treasures. Decorate your dining table with twinkle lights and candles. Crank up some beach music on the stereo. You can almost feel the ocean breeze! (Photography by Paul Nurnberg.)Shrimp Waldorf Salad The original Waldorf salad was created at the Waldorf Astoria Hotel in New York in the late 1890's. It was considered the height of sophistication. This version features shrimp. 2 pounds medium shrimp, peeled and deveined ...

Feeding Pat Conroy

 When Vince and I were dating, he used to love to tell me all about Beaufort. One of Beaufort's claims to fame (that he repeated way more than once) was that The Great Santini had been filmed here. “You know, from Pat Conroy's book. He's Conrack. He's the guy who wrote The Lords of Discipline.” After we were married, screening our VHS copy of The Great Santini was one of our favorite things to do with guests who had never visited Beaufort before. We'd all watch the movie and then Vince and I would take everyone downtown and show them the sites they had just seen on our television. Pat Conroy was our local star and we were mighty proud of him!Al...

Celebrating the Big 250!

Who needs an excuse to have a party? Those of you who know me, know that I'll make up a reason to celebrate something, even when there's no real occasion. In this case, I think a little party to commemorate a milestone for me – and for Lowcountry Weekly – is in perfect order. This is my 250th Everyday Gourmet column. Back in 2005, when I first started writing, the column was named “Easy Cooking with Debbi.” Eventually it morphed into “Easy Cooking” and finally into “Everyday Gourmet.” I've saved every single column that I've ever written. They're all clipped and glued onto poster board. The first columns were only half of a page. The ...

Let Them Eat Quiche!

Are you looking for a few new and easy brunch recipes? Try these! There's something for everyone – including ham, bacon, salmon, spinach, mushrooms, jalapenos and a variety of cheeses. Each quiche feeds six people. If you serve a variety, I suggest that you cut the slices a bit smaller so that your guests can try more than one offering. Happy Cooking!Ham and Cheddar Quiche1 (9-inch) deep-dish frozen pie crust, thawed3 large eggs, beaten1 cup milk1 cup chopped cooked ham1½ cups shredded sharp cheddar cheese½ cup sliced green onion1 teaspoon Dijon mustardPrick bottom and sides of crust with a fork. Follow directions on package and bake until pastry ...

Seafood Extravaganza

Chances are that many of your friends and family have been helping you and your fiance with wedding planning. Wouldn't it be fun to host a small party for them – just to say “thank you?”Your party doesn't have to be a fancy affair. Keep it small. Limit the guest list to family and special friends. You're not expected to invite the entire wedding party. Keep the event intimate and informal.Coordinate the menu with the tone of your party. If you're planning a casual event, opt to serve the food buffet-style. Tailor your food to the time of day. If you are hosting a luncheon, you may want to stick to less elaborate, lunch-appropriate dishes. ...

Salmon with Cream Sauce Dijon

Gorgeous fish when whole, king, sockeye, and coho are choice wild fish, available from spring through fall.  Atlantic salmon, only available farm raised, is notable for its consistent quality, but is not as flavorful as the wild varieties.  Use tweezers to remove any stray pin bones, which run down the center of the salmon fillets before cooking.   Salmon with Cream Sauce Dijon ¼ cup sour cream Dash white pepper Dash dried dill weed 1/8 cup Chardonnay wine 1 teaspoon minced dried onion ½ cup heavy cream 1/8 cup all-purpose flour 1 teaspoon Dijon mustard 1 (12-ounce) salmon fillet In a small bowl, combine first 8 ingredients until well blended. ...