FIRECRACKER GRILLED SALMON

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 green onion, thinly sliced

1 tablespoon olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

½ teaspoon sesame oil

¼ teaspoon salt

4 salmon filets

In a small bowl, combine the first 10 ingredients and marinate salmon for up to 30 minutes in the refrigerator.  Grill, basting occasionally with remaining marinade. 

BAGNA CAUDA CAULIFLOWER PASTA

Don't let the anchovies scare you! This was so yummy.  I loved it, Andy liked it and Macy snarfed it up!  It reminds me of a recipe my dad made when we were younger: garlic, butter, anchovy dipping sauce for bread.  YUM.

2 heads (about 24 cloves) garlic, separated into cloves with the skin on
Fine sea salt and black pepper
1 lb. egg fettuccine pasta
1 large head, white, purple or yellow cauliflower, cored
1/4 cup EVOO
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
4 tablespoons butter
1 pt. half-and-half

In a small saucepan of salted water, simmer the garlic for 20 minutes.  Drain and let cool, then peel and mash into a paste; season with sea salt.

Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and return the pasta to the pot.

While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid.  Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes.  Drain and separate into small florets.

In a medium saucepan, heat the EVOO over medium heat.  Add the anchovies and stir until they melt into the oil.  Add the butter, cream and garlic paste; season with salt and pepper.  Stir until it thickens.

Toss the pasta with the cauliflower and the cream sauce.

FRIED CATFISH

TARTAR SAUCE
1/4 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon chopped parsley
1 teaspoon prepared horseradish
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt

CATFISH
Peanut oil
3 catfish fillets
1/2 teaspoon salt
1 cup flour
3/4 cup cornmeal
1 teaspoon freshly ground black pepper
1 cup buttermilk
1 egg

To prepare tartar sauce, combine first 6 ingredients. Cover and chill. To prepare catfish, heat oil. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 1/2 cup flour in a shallow dish. combine 1/2 cup flour, cornmeal, and black pepper in a shallow dish. Combine buttermilk and egg in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place fillets in hot oil; cook 5 minutes or until done, turning occasionally. Remove fillets from pan using a slotted spoon; drain on paper towels.

PEPPER JELLY AND SOY GLAZED SALMON

1 2-lb. fresh or frozen skinless salmon fillet, about 1 inch thick
2/3 cup green jalapeno pepper jelly
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
1/4 cup fresh sliced jalapeno chile peppers and/or sliced green onions

1. Thaw fish, if frozen. Rinse fish; pat dry. In saucepan melt jelly over low heat; remove. Stir in next 7 ingredients. Place fish in shallow dish; pour mixture over fish. Cover; refrigerate 1 to 2 hours, turning fish occasionally.


2. Remove fish from marinade; reserve marinade. Turn grill on to medium heat. Place fish on greased piece of heavy-duty foil in center of grill. Cover; grill 15 to 18 minutes or until fish flakes when tested with a fork.

3. Bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over fish; sprinkle cilantro, peppers and onions. Serves 8.