PAN-FRIED SALMON

When I serve salmon....  I feel like am eating one of the best thing in the world. You can cook it so many ways and fashion....I like salmon when you taste that good fresh clean healthy fish taste.

1 salmon filet{about 2 inch wide} with skin

1 tablespoon olive oil

 Kosher salt

Preheat the oven to 300º

Cut the salmon sized fillets (about 2" wide), pat dry and lightly salt. Heat a tablespoon of oil in a large nonstick oven-safe skillet over medium hear until a drop of water sizzles.

Place fillets flesh side down into pan. Sear for 2 minutes until lightly browned. Flip and cook another minute with the skin side down. Place skillet in oven and cook for 8 minutes only don't over cook your salmom.

Easy Sticky Pecan Buns

1 1/2 sticks butter room temperature

1/2 cup light brown sugar {dark brown sugar will make the sticky buns too dark}

1/2 cup pecans chopped

1 package Filo frozen puff pastry defrosted

Each sheet puff pastry make 6 medium size muffins the ingredient below fit inside each sheet

2 tablespoons butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons good brand ground cinnamon

1/2 cup raisins

Directions

Preheat the oven to 400 degree

I used a large cups muffin pan...this will cut down the mess in cutting them out the round pan.

Combine butter and light brown sugar mix together. Place 1 tablespoon of the butter and brown sugar mixture in each of the muffin pan.spreading the pecans evenly in the muffin cups on top of the butter and brown sugar mixture.

Flour a flat surface and unfold 1 sheet of puff pastry.

Brush the whole sheet with the 2 tablespoons melted butter, sprinkle each sheet with 1/2 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Roll the pastry up tight like a jelly roll. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up in muffin cups with the butter and brown sugar and pecans.

Repeat the same step with the second sheet of puff pastry making as many you will like.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Black Eye Peas

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.

When she buy the dry black eye peas in the package, they always get too soft . I came up with this recipe I am posting today.

My friend was happy, when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke raw bacon

Cook bacon and keep dripping...please don't burn the bacon and the dripping.

Adding to a pot 6 cans of water, 6 cans of peas and cooked bacon broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins.

Crown Lamb Roast Or Veal

Crown Lamb Roast always seem to be the best served roast of them all for a holiday entrees.You can impress your guest with this.... it so easy attractive Roasted Crown Pork Roast. It will really show a WOW!!!

When purchasing a crown roast, you usually have to ask your butcher to form it for you. Generally a Lamb crown is ordered ahead of time from a local butcher shop or gourmet market.

A crown roast is usually done with lamb,/ veal,.{ However sometime it is done with beef}. It is called a crown because it is two rib racks that are bent into a circle and then tied together with kitchen twine.


Let Get Started

3 tablespoon Salt

3 tablespoon black pepper

3 tablespoon dry thyme

3 tablespoon dry rosemary

3 tablespoon crushed garlic

Blend all together and rub on the roast... all over.

Place Roast on a rack upside down,this will  keep the bones from burning.

Cook on 350 at one hour checking temp at 145. Turn right side up and fill with your stuffing, spreading melted butter all over the roast and stuffing Roasting for one more hour.