Jason's Log

A new quiche: Smoked Salmon

We decided to take our otherwise very successful basic searfood quiche recipe, and instead use smoked salmon as the theme ingredient. Here is what we put together:

2.5 cups of egg beaters
1.0 cups of heavy cream
8.0 ounces Monterey Jack cheese, shredded
1.0 tsp fresh ground pepper
3.0 tbsp scallions, finely chopped
16.0 ounces smoked salmon, skin removed, broken into small pieces.

We combined all of the above, and cooked at low temp for 4 hours. The results were superb. The mild monterey jack cheese gave it some weight without overpowering the smoked salmon flavor. We will definitely be making this again.

Ribs on the new grill

Finally got around to doing slow-roasted baby back ribs on the new grill. Although the results did taste any different than they did the last time, it sure was a whole ton easier. The Vermont Castings grill seems to be able to hold a low temperature much more reliably.

After heating up, I left the left-most burner about 34 marks below high, left the center burner on low, and left the third burner off.

I placed the ribs over the third burner. The grill settled in at 275 degrees - the perfect temperature - and staid there for all 3 hours. Perfect.

Great Broccoli Salad

Based on a very highly rated recipe found on Allrecipes.com (see here), I put together this low-carb version:

0.33 lbs bacon, cooked crisp and finely chipped
3.0 heads fresh broccoli, mostly florets, chopped
1.5 cups Smoked Cheddar cheese, shredded
0.25 cup red wine vinegar
2.0 tbsp Splenda
2.0 tsp ground black pepper
1.0 tsp kosher salt
0.66 cup mayonnaise
1.0 tsp fresh lemon juice

This version deviates from that posted on allrecipes by replacing smoked chedder for the sharp chedder (give it a more mellow flavor), replacing the sugar with Splenda, and omitting the red onions (which Young and I tend to not like).

The results were fantastic. I probably added a bit too much cheese (more than was called for) so I'll have to measure more closely next time. The flavors also tend to improve considerably after sitting in the fridge overnight. I was worried that the broccoli, uncooked, would be too crunchy, but it fit right in.

We will definitely be making this again.

Faux potato salad update

Decided to take another pass at the faux potota salad recipe that I've been working on for a while now (see here). The results this time around were much better:

1. Cooking the cauliflower until fully softened definitely gives it a more potato-like texture.

2. The increase in black pepper and tobasco was good, but not enough spicyness for Young or I.

3. We omitted the red onion this time around, and nobody missed it :)

Here is what we'll try next time:

0.66 cups mayonnaise
2.0 tsp white whine vinegar
2.0 tbsp spicy brown mustard
1.0 tsp celery salt
1.0 tbsp ground black pepper
1.0 tbsp Tobasco sauce
3.0 hard boiled eggs, peeled and chopped
0.33 lb bacon, cooked and chopped
1.0 large head of cauliflower, cooked until soft