CHARLIE’S CAJUN BLACKENED SALMON
Charlie Woerner
Melt one small frying pan of butter (½ stick). Dredge both sides of salmon through butter. Coat flesh side with Prudhomme’s Blackened Redfish Magic. Lay flesh side down in a cast iron skillet. (No oil in skillet, bare.) Sear on high heat for 4 minutes or until halfway cooked. (You can look at the color of salmon on the open end and see when half-way.) Meanwhile coat side facing up with Redfish Magic. Use two spatulas to flip salmon so it will not fall apart; cook another 4 minutes and you’re done. With two spatulas, move salmon to a platter and let cool; cover with plastic wrap and cool overnight in refrigerator. Next day, place and decorate on silver or glass platter. Serve with crackers for appetizer.
Instead of beef for Chateaubriand, you can use an elegant blackened Cajun salmon. Warm it and place in the center of individual plates and surround the salmon with 4 to 6 vegetables. Serving size for each is 6 to 8 ounces. You can also serve warm salmon covered with onions, red peppers, green peppers, sliced and sautéed. Serve with 2 side vegetables.
CHRISTMAS OPEN HOUSE CHICKEN SALAD
2 cans Costco chicken (12.5 oz. cans)
1 c. chopped celery
½ c. chopped onion
¾ c. green grapes
½-¾ c. slivered almonds
½ c. dried cranberries (optional)
1 c. mayonnaise
Salt and pepper to taste
Gently break up chicken with a fork. Add celery, onions, grapes, almonds and cranberries. Add salt and pepper to taste and mix together. Add mayonnaise and mix well. Refrigerate. Yields 2 cups.
CRANBERRY DATE SQUARES
12 oz. pkg. fresh cranberries
8 oz. pkg. dates, pitted and chopped
1 tsp. vanilla
2 c. flour
2 c. quick oats
1½ c. brown sugar
½ tsp. baking soda
¼ tsp. salt
1 c. butter, softened
Orange Glaze Topping
2 c. powdered sugar
½ tsp. vanilla
3-5 Tbs. orange juice
In a medium saucepan combine cranberries and dates. Cook covered over low heat for 15 minutes until cranberries start to pop and are soft. Stir frequently. Let cool. Add vanilla; set aside. In a large bowl stir together flour, oats, brown sugar, baking soda, and salt. Add to softened butter, stir until well blended. Mixture will have a crumbly texture. Put half of the mixture on the bottom of a 13x9x2” pan. Bake at 350°F. for 8 minutes. Let set for a few minutes to firm. Carefully spread cranberry and date filling over oat mixture. Sprinkle remaining oat mixture over the filling. Bake 20-22 minutes. Cool. Top with glaze. (I bake them in a pan that I can put in the freezer. These freeze very well.)
TOFFEE BARK
Saltine crackers
2 sticks of butter
½ c. sugar
1 tsp. vanilla
12 oz. semi-sweet chocolate (must be semi-sweet and not milk chocolate)
Chopped nuts, optional
Line a large cookie sheet with aluminum foil. Fill with saltine crackers—line them up! Melt butter and add vanilla and sugar. Simmer on a low boil for 1 minute (stir) and pour over the crackers. Spread evenly over the crackers. Bake at 375 degrees for 10 minutes (turn the oven off). Sprinkle the chocolate over the crackers. Return to oven for 1-2 minutes (to soften the chips and spread while hot). Remove from oven and spread the chocolate. Sprinkle with nuts and cool. Once cool, break apart and serve. May be stored frozen for several weeks.
VEGGIE PIZZA
2 pkg. Pillsbury Crescent rolls
16 oz. light cream cheese
1 small pkg. ranch dressing
1 c. mayonnaise
½ head finely chopped broccoli
2 stems celery, finely chopped
1 red bell pepper, finely chopped
Carrot shreds, finely chopped
Pre-heat oven according to package directions. Unroll crescent dough and place in a 9×13” shallow pan. Press perforations to make solid. Bake according to package directions. Cool.
Mix cream cheese, dressing and mayo. Spread on the cooled crust. Spread the finely chopped veggies on top of cream cheese and slightly press. Refrigerate. Slice into 1”x1” squares.
SUNNY ISLAND BARS
Crust
Preheat oven to 350 degrees F.
½ lb. butter, softened
1 c. dark brown sugar
2 c. flour
Cream butter and brown sugar. Add flour and mix well. Press into a 13×9-inch pan. Bake for 10-15 minutes.
Filling
2 eggs, slightly beaten
1½ c. packed light brown sugar
¼ tsp. salt
1 tsp. vanilla
1 c. chopped pecans
½ c. coconut
2 Tbs. flour
½ tsp. baking powder
Beat eggs and brown sugar. Add remaining ingredients, mixing well. Spread over crust when it is removed from the oven. Bake for 20-25 minutes.
Glaze
1¼ c. powdered sugar
Juice of 1 lemon
Mix ingredients. If glaze is too thick, thin with a little more lemon juice until spreadable. Spread over baked batter while still warm. Cut into squares when well cooled.