Let’s Eat! Sunday Dinner Follow-up

The wait is over. Here is what we did with the salmon, the loin chop and the rest of the meal.

My Mom is ready to eat.

My Mom is ready to eat.

The salmon was marinated in charmoula sauce and then cooked on the grill.

salmon w/ charmoula

salmon w/ charmoula

Charmoula is a tart marinade for fish which we use on eggplant. Today we used it on fish.

CHARMOULA

1 clove garlic
1 tsp.sweet paprika
pinch hot paprika
3/4 tsp  ground cumin
3 Tbls finely chopped cilantro
3 Tbls finely chopped parsley
3 Tbls fresh lemon juice
1/2 C extra virgin olive oil

Whisk  all of the ingredients together and drizzle about half over the salmon. Reserve the remainder for the table. Let salmon sit 30 minutes. Curt grilled the salmon on a plank.

Fresh from the grill

Fresh from the grill

Along with the salmon we had asparagus, roasted tomatoes, deviled eggs and cheddar popovers. I was the  person assigned the starch for the meal and I naturally started thinking potatoes, rice or pasta. But sitting in Barnes and Noble, drinking coffee and browsing magazines I came upon this popover recipe. Too cheap to buy the magazine, I scrounged through my purse for a piece of paper and copied it out.  Popovers are a bit scary for me because I never think they are going to poof up but these poofed fine even if they weren’t as cheesy as I would have liked.

Hot popovers

Hot popovers

CHEDDAR POPOVERS

4 large eggs and 2 egg whites
1 3/4 C  milk
1 1/2 C  flour
3/4 tsp salt
1 C  finely grated xtra sharp cheddar
2 Tbls butter

Preheat oven to 400 degrees. Put empty popover pans in the oven.

Meanwhile whisk together eggs, whites, milk, flour and salt. Stir in cheddar, set aside.

After the pans have been in the hot oven for about 10 minutes, remove pans, brush cups with butter and put in batter. Return to oven. Bake 25 – 30 minutes. Cut a small slit in each popover and return to oven for an additional 10 minutes. Remove, serve hot. Good as is, better, spread with butter. ( Note: With the cheese my popovers were pretty brown after the initial 25 minutes so I turned off the oven for the additional 10 minutes. Also I had to loosen them with a knife to get them out of the pan so put in plenty of butter of maybe a non-stick spray)

But where you ask is that huge smoked pork loin chop? It was fully cooked so a quick heat through in a pan had it ready in minutes. Truth be told, Curt was going to put it on the grill with the salmon but he forgot. Lucky  for him it didn’t take long on the stove. It was great and plenty leftover for a second meal.

Leftovers for sure.

Leftovers for sure.

How was your Easter dinner?

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2 thoughts on “Let’s Eat! Sunday Dinner Follow-up

  1. Tony was sick so I had a small piece of salmon left over from Good Friday. Today he’s well again so I’ll do the pork roast, asparagus, and beets. Was Nathan home with you?

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