emptynestmom
Politicos
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Post by emptynestmom on Mar 9, 2022 13:24:21 GMT -5
I have recipe for meatballs which have a Smokey flavored tomato sauce baked over them…I just can’t come up with sides to go with it…can you help? It’s a delicious smokey, sweet flavored sauce…
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Post by Catbatty on Mar 9, 2022 14:46:03 GMT -5
Scalloped potatoes? My mother made the best. Very simple but my favorite. Just par-boiled potato slices and slices of onion. Dabs of butter. Salt and pepper. Milk. Sprinkled with a bit of flour. Layered and baked. Comfort food. I would like IT with those meatballs you are making. YUM! (That smokey sauce: how does it get the smoke? Smoke sauce? I have always loved Colgins (Colgwins?).
Catbatty
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Post by wallycat on Mar 9, 2022 15:01:02 GMT -5
I would see no reason not to serve it like traditional meatballs, over pasta. You could use rice since Paella has a smokey flavor and it is a rice-base.
What about with beans, as in baked beans, but you could use plain beans and let the smokey sauce shine.
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jeromeross
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Post by jeromeross on Mar 9, 2022 15:55:47 GMT -5
Hey dude, you can to try serve it with potatos, i think that all MEAT is can be served with potatos  |
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rebelyell
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Post by rebelyell on Mar 9, 2022 17:12:01 GMT -5
For whatever reason, rice and broccoli both popped into my head upon reading this.
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emptynestmom
Politicos
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Post by emptynestmom on Mar 12, 2022 0:00:21 GMT -5
I realized my company were Catholic and it was Friday night during Lent so I changed menu to Salmon…asparagus and a quinoa salad with a strawberry, rhubarb pie…the salmon was a hit so I thought I would share it…
Baked Salmon with Honey Mustard and Pecan Panko Crust
By Jennifer Segal, adapted from Betsy Goldstein's recipe
Ingredients
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup panko
1/4 cup finely chopped pecans
2 teaspoons finely chopped parsley (optional, for color)
4 (6-oz) salmon fillets
1 lemon, for serving (optional)
Instructions
Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
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