-Alive After Five got over ruled last night due to inclement weather so we went to Nolan Kitchen and then to Brazwells! Brazwells is a new pub on Montford Ct.. Excellent atmosphere and fun people! A younger crowd. Definitely a place to try on a rainy Thursday night. Nolan kitchen is a great little spot for a glass of wine and fried zucchini chips!
- Set my coffee cup on the trunk of my car Wednesday as I went to get my keys out of my purse. Found my keys and pushed the trunk button to put my computer in the back…sure enough, the coffee went everywhere - and being the person I am (thanks to my father!) I immediately hit up the AutoBell!
- Going to the lake again tomorrow with friends! The sun, water and a beverage in my hand will cure any rough week. (This was the first full week I have worked in three weeks)
- Went Monday night to the cheer gym with Leann to do some of my clinical observation and it took me back to the gymnastics days as a kid. Oh how I wish going to gymnastics was all I had to be concerned with in life!
- Tried a new recipe which turned out to be one of my favorites: Very Easy! Give it a try!
Whole Salmon “Slashed and Stuffed” with Basil Butter
Ingredients
Olive oil, for grill
Compound Butter:
2 bunches fresh basil leaves, divided
2 sticks unsalted butter, room temperature
Kosher salt and freshly ground black pepper
1 (4 pound) whole salmon, cleaned and scaled
2 lemons, cut into wedges
Extra-virgin olive oil
Sea salt
Olive oil, for grill
Compound Butter:
2 bunches fresh basil leaves, divided
2 sticks unsalted butter, room temperature
Kosher salt and freshly ground black pepper
1 (4 pound) whole salmon, cleaned and scaled
2 lemons, cut into wedges
Extra-virgin olive oil
Sea salt
Directions
Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more. Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.
Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more. Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.
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1 comment:
Clinical observation? Are you back in school???
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