Maple Pistachio Crusted Salmon

     I was feeling kind of adventurous and really wanted something special.  I had some salmon filets in the fridge and wanted to spice them up with something different so I came up with this topping for the fish in my head while at work.  I thought the combination of sweetness from the glaze and the distinct flavor of pistachios would be a great combination.  Trust me, (and my coworker), they were.  Now I have had many kinds of fish coated or crusted in different types of nuts and they always seem to be a great combination of textures for the fish.  I'm truly not a nut fan, however I do like pistachios and often have some in my house so I thought what the heck.  Maple Pistachio Crusted Salmon.

Ingredients:

• 1-2 filets of Salmon
• 1/4-cup maple syrup
• 1 tbs honey
• 1 tbs soy
• Pinch garlic salt
• Handful fresh pistachios crushed
• Salt/pepper

     I started out by gently patting the Salmon filets with a paper towel to get rid of some of the moister on them.  I then salt and peppered them a little bit. Meanwhile I combined the maple syrup, honey, soy, and garlic salt in a bowl whisked until well blended.  I then laid out some tinfoil and placed the salmon on top of it.  I took a marinating kitchen brush and gently coated the salmon filets with the maple syrup mixture.  I then sprinkled the crushed pistachios over the salmon filets.  Brought all four ends of the tinfoil over top of the salmon filets to create a portable covered baking dish.  Then in my heated broiler I placed the salmon and let it cook for roughly 5-7 minutes.  If you don't have a broiler I recommend using a hot grill.  After about 5-7 minutes I uncovered the salmon by opening up the tinfoil fixture to brown the pistachios and the top a bit.  Don't leave it in there too long, only about a minute as they start to brown quickly.  Remove and let cool a bit.  You can check to see if it is at your preferred temperature.  I prefer my salmon a bit on the medium side.  Serve over some great multi grain rice or your choice of side dish.  Serves 2. 

Chicken and Waffles

Chicken and Waffles with a peach brandy syrup

        Chicken and Waffles.  A dish I had never had before attempting this recipe. I have always wanted to try them, but have never had the chance.  A southern dish categorized as a soul food favorite beloved by many.  I racked my brain trying to find an interesting way to create this dish and make it my own.  I did not want to do just a plan fried chicken with waffles and plan syrup.  When thinking of a "southern" style dish I came up with the idea of making the chicken more spicy with some heat and adding a fruity twist to the syrup and what better southern fruit to use than a peach.  So here it is, my version of Chicken and Waffles with peach brandy syrup compote.

Chicken and Waffles with a Peach Brandy Syrup Compote

Ingredients:

• Buttermilk waffles
• 3 boneless skinless chicken breasts
• Cornflake crumbs
• Cayenne pepper
• 2 eggs
• flour
• Vegetable oil for frying
• 1 15oz can peaches
• 3 tbs of maple syrup
• 2 tbs of apple brandy
• salt/pepper

          Now I made the waffles ahead of time and kept in the oven warming so that they crisped up a bit but you can make them at the same time if you are able to multitask enough.  Preheat oven to 350F.  Take the 3 chicken breasts and cut them into halves so that you have 6 separate pieces.  Take to 2 eggs and mix them in a bowl.  Lay a plate of flour and a plate of the cornflake crumbs and cayenne pepper next to the bowl of eggs so that you have an assembly line of 3 different platforms for dredging the chicken in.

          First dredge the chicken in the flour lightly.  Then dredge it in the egg mixture followed by the cornflake and pepper mixture.  Fry the chicken in a skillet with vegetable oil till brown on both sides. 

        Remove and place in a baking dish.  Once all pieces have been browned.  Bake in the oven for 25 minutes.  Meanwhile dice up the can of peaches.  In a small sauce pan cook on low heat the peaches and add in the 4 tbs of maple syrup and the 2 tbs of apple brandy.  Add a pinch of salt and simmer on low for about 10-15 minutes.  Once the chicken is done.  Place 2 halves of the waffle on a plate.  Top with a piece of chicken and pour over a bit of the peach compote.  Serve immediately.  Serves 2-3 people.  This dish is so delicious.  The combination of both spicy from the chicken and sweet from the peach compote are perfect.  The soft and crispiness of the waffle add texture and fullness to the dish.  Enjoy!