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Grandma loved to bake peach pies or top pancakes with peaches instead of syrup. During the summer months, she would buy baskets of seconds and freeze them. Freezing peaches was much easier and faster than canning them, so she rarely bothered with canned fruit. Since she didn't have a vacuum sealer, she used containers to hold her peaches. However, Nan, my mother, and I all use a vacuum sealer to prevent freezer burn. I really recommend this recipe over the more traditional peach canning recipe, because it is so simple to do and is not as dangerous as using a pressure canner. (Those things make me nervous.)
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In high school, learning a new recipe (especially dessert recipes) was always my favorite part of a foreign language and culture class. One day during German in my sophomore year, I teamed up with two other classmates to make German Crumble Cake from a magazine. It was quite good, if I do say so myself. Seven years later, it continues to be one of my favorite desserts to bake.
to Die For Recipes Article:
Crab Stuffed Salmon with Lobster Sauce
I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you're really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.
Serves 6
6 cuts Salmon (5-6oz fillet cut)
Crab stuffing
Lobster sauce
Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.
Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.
Crab Stuffing
- 4 oz. Dungeness crab
- 3 Tbsp Butter
- 1/4 c. Onion
- 1/4 c. Bell pepper
- 1 ea. Egg
- 1 tsp. Dijon mustard
- dash Worcestershire
- pinch Pepper
- pinch Salt
- 1/2 c. Bread crumbs
Sauté peppers and onions over medium high heat in the butter until tender. Then cool
Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.
Lobster Sauce
- 2 Tbsp. Butter
- 1/3 c. Onion, yellow - minced
- 1/2 c. Clam juice
- 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
- 3 c. Heavy cream
- 1/4 tsp. White pepper
Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.
About The Author
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at http://www.csrecipes.com
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