Yes, Justin knows his way around the grill! His food-related posts always make me hungry. He also shares my appreciation for Bourbon.
I wish I took pictures of the ribs I made this weekend. Three racks of ribs, smoked three ways (wet, dry rub, and peach/bourbon marinade) for 8 hours. Mmmm...
Here's one of my favorite go-to recipes when I'm trying to impress:
Salmon Florentine
Ingredients
6 SalmonFillets
1/2 Cup Swiss Cheese; shredded
Redwine vinegar
------------------------------Sauce-----------------------------------
4 TablespoonsButter
5 TablespoonsFlour
2 Cups HotMilk
1/3 Cup Cream
2 bag Fresh Spinach
2 cloves Garlic, chopped
2 TablespoonsButter
Instructions
Preheat oven to 350 degrees.
Sauce:
In medium sauce pan, whisk the butter and flour over medium heat until they foam and froth for 2 minutes without coloring.
Off heat, beat in hot milk; simmer, stirring for 2 minutes, then beat in the cream.
Season to taste with salt & pepper; beat in half the cheese. Set aside.
In a large skillet, saute spinach with butter and chopped garlic.
Chop spinach and sir into sauce.
(Note: some recipes call for blanching spinach in pot of saltedwater and then squeezing out water and then sautιing and then chopping. I find going straight to sautι works just as well;you avoid the extra water in the dish and one less pan to wash.)
Fillets:
In a large roomy pot, bring 3 to 4 inches of slightly salted water to the boil in a roomy pan; for each quart of water add 3tablespoons of red wine vinegar.
Poach the salmon fillets for 9-10 minutes.
Discard broth.
(Note: After poaching, the fillets will tend to break apart. To avoid this, I lay a large sheet of tin foil across the bottom of the pot before adding water, so that after poaching I can lift the fillets out of the pot easier.)
To assemble:
Butter the bottom of a large baking dish.
Spoon a small layer of the sauce into the baking dish and then lay out the salmon fillets in the dish.
Carefully pour remaining sauce w/ spinach onto the fillets.
Sprinkle remaining cheese on top.
Cover with tin foil.
Cooking:
Bake 1 hour in the upper third of oven at 350 degrees.
After 40 minutes, remove tin foil and continue baking for another 20 minutes uncovered until bubbling hot and the sauce is lightly brown on top.
Serves about 6.
*You'll use about every dish in the kitchen, but it's oh so worth it. Great with a green salad and crispy baguette.