Today I hosted 6 people for a 12th Day of Christmas brunch and it was a lovely time for all. They arrived around 10am and we proceeded to enjoy Proseco to kick off the celebration and yes by the end of the brunch had polished off three bottles. There were three different flavors of quiches that Jodie had made and then people had a choice of turkey kielbasa or Andouille sausage.
No your eyes are not deceiving you, the above is a special edition of Seahawk Doughnuts made especially by Top Pot Doughnuts. There were also other Top Pot doughnuts (probably the best in the city) for people to enjoy. I sent all the extras of those off with people as I do not need any of the extra calories right now. Yes, I did enjoy a maple bar, but then I stopped. Most of the group departed after a bit, but a couple stayed and we talked played a few games and then they departed once they knew the Seahawks game had begun and thus the roads would not be so crazy. In fact, that was why over half the crowd left early was to get to various Seahawk parties. Well, they won and so it starts all over next week as well. Oh joy! The only good thing is that they are on the road for all the games so it is not nearly as bad as it would be if they were playing at home.
I refuse to wear blue and green anything. Yes, it is nice they are in the playoffs. I will not miss living by the two stadiums once I move. On the various game days it is nearly impossible to get around. So once the house was cleared, by about 2pm, a nap followed that was more than welcomed. But, once up, it was time to prep for dinner as Markie was stopping by and we enjoyed brussel sprouts, salad and Sockeye Salmon. I had never cooked it before and went online and found the following very simple recipe. It proved to be delish and I actually made 2lbs. so now have some leftover for a salmon salad. Here is the recipe...
Sockeye Salmon
Serves 2
Prep Time 30 seconds, cook time 12 minutes.
1 lb (16 ounces) of fresh salmon fillet with the skin on(most restaurants will serve a 6 ounce portion)
1 tsp of sea salt
1 tsp of fresh ground pepper
2 tbsp of butter
Cut the salmon in two pieces, pat dry with a paper towel and evenly spread the salt and pepper on the flesh. Heat an oven safe skillet on the stove top to medium high heat. Add the the butter to the pan(the pan is slightly to hot if the butter browns immediately). Preheat the oven to 400 degrees Fahrenheit. Place the salmon, flesh side down, in the pan and sear for about 1-2 minutes until a bit of a crust appears. Flip the salmon and place the entire pan in the oven for 10 minutes for a piece of salmon that is about 1 inch thick at its fattest point (adjust the cooking time slightly depending on how thick the fish is). Remove from oven, serve with your favourite salad and Enjoy!
Prep Time 30 seconds, cook time 12 minutes.
1 lb (16 ounces) of fresh salmon fillet with the skin on(most restaurants will serve a 6 ounce portion)
1 tsp of sea salt
1 tsp of fresh ground pepper
2 tbsp of butter
Cut the salmon in two pieces, pat dry with a paper towel and evenly spread the salt and pepper on the flesh. Heat an oven safe skillet on the stove top to medium high heat. Add the the butter to the pan(the pan is slightly to hot if the butter browns immediately). Preheat the oven to 400 degrees Fahrenheit. Place the salmon, flesh side down, in the pan and sear for about 1-2 minutes until a bit of a crust appears. Flip the salmon and place the entire pan in the oven for 10 minutes for a piece of salmon that is about 1 inch thick at its fattest point (adjust the cooking time slightly depending on how thick the fish is). Remove from oven, serve with your favourite salad and Enjoy!
Markie hung around until nearly 8pm and by 9pm this guy was in bed ready to sleep the night away knowing tomorrow was going to be a tad crazy. It is no fun having to lay off staff. UGH!
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