GLAZED SALMON FILLETS RECIPE

GLAZED SALMON FILLETS RECIPE


Ingredients

* 6 (5 ounce) salmon fillets
* 4 cloves garlic, minced
* 1 tablespoon white wine
* 1 tablespoon honey
* 1/3 cup balsamic vinegar
* 4 teaspoons Dijon mustard
* salt and pepper to taste
* 1 tablespoon chopped fresh oregano


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

HAM AND CHEESE CRESCENT RECIPE

HAM AND CHEESE CRESCENT RECIPE


Ingredients

* 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
* 8 thin slices cooked ham
* 4 thin slices Cheddar cheese, cut into strips


Directions

1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.

3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

CHEF KNOWS BEST

This is a Sponsored Post written by me on behalf of TiVo. All opinions are 100% mine.

Who said that chefs are only good at cooking and kitchen works. That is definitely a lame statement. Chefs are also into the tech side. As chefs, we also need to be updated with the latest technology and that is what this chef is doing right now. I got a cable connection inside the restaurant so that my customers will be to see their favorite movies while they wait for their meals to be served. Having a cable connection is a good thing for a restaurant. But just this week, I repalced it with the new tivo gadget. I get to watch movies in HD technology which is not available in a normal cable service. Aside from that I get to record it and save it for my personal viewing. With tivo, chefs in the neighborhood are visiting m often just to see the Fall TV premiere. We chefs are alo avid fans of shows and movies. We are not just limited to cooking and recipe collecting. With tivo, I get to follow my favorite chef shows and cooking lessons with just a click of a button. This is a wonderful experince and it is on HD. My friends are also members of Facebook Fan Page of tivo. There is also a contest where a member can Enter to Win the 30 slides in 30 days contest.

Having tivo is a good experience. No wonder many chefs are getting tivo inside their restaurants right now. I will never exchange my tivo to any other service provider. Tivo is the best, chefs like it best. Chefs unite with TIVO.

HALLOWEEN DELIGHT RECIPE

The Holloween season is approaching. The city government called up the culinary school this morning for an assistance. Immediately, the culinary school called up the restaurant asking if the chef of the house will be available on Sunday because it is a festival for the kids. The city government will be preparing a feast for the Halloween season. The restaurant will be the of the feast. The city mayor also suggested that we create new and exciting recipes for the event.

For the feast, the restaurant will be preparing a Peking duck and roasted turkey. There will also be cakes and muffins for the kids that will be participating in the event. There will be three chefs around to assist the head chef of the restaurant. The culinary school also support the event by providing some manpower in the kitchen. There will be 4 culinary students that will assisting in the entire cooking process on Sunday. I have to meet with the other chefs that will be around the event so that we can discuss some details on the event before it happens.