The Great Foodini's summer grill featuring chimichurri salmon - DC News FOX 5 DC WTTG

The Great Foodini's summer grill featuring chimichurri salmon

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SOUTHFIELD, Mich. (WJBK) -

Get these recipes courtesy of the Great Foodini Renee Chodkowski. Learn more about her at www.greatfoodini.com.

CHIMICHURRI SALMON

Salmon filet
Salt and pepper
Chimichurri (recipe follows)

Preheat oven to 375.  Place salmon filet on foil on baking sheet.  Raise and crimp edges around salmon to create a barrier.  Bake 10 to 12 minutes or until salmon, at thickest point, still feels soft, and is firmer around edges or thinner areas.  Spoon Chimichurri over salmon, and return to oven for additional 5 minutes.  Remove, cover loosely with foil and let stand for 5 more minutes to finish cooking.  Remove  foil and place on serving tray with crostini and additional Chimichurri for appetizer, or portion and plate for entrée.

GREAT FOODINI'S CHIMICHURRI

½ cup thinly sliced green onion
½ cup olive oil
½ cup finely chopped parsley    
2 tablespoons lime juice
¼ cup fresh mint
½ teaspoon salt
3 cloves pressed or finely chopped garlic
½ teaspoon pepper

Combine all ingredients, adjusting salt and pepper to taste.   Store in covered container in refrigerator for about a month or so.  This is also delicious as a condiment for beef, chicken and other fish.

FARM MARKET SEASONAL FRUITED SALAD

Cleaned and dried spinach greens or seasonal field greens
Sliced or chopped seasonal fruit – strawberries, blueberries, raspberries, apples, cranberries, dried cherries
Bias cut green onion slivers

Kellogg's Cornflake Crunch and Honey Mint Vinaigrette

Arrange cleaned and chilled greens over large serving platter.  Top with seasonal fruit of choice and green onion slivers and Honey Mint Vinaigrette.

GREAT FOODINI'S KELLOGG'S CORNFLAKE CRUNCH

1 cup sugar
2 cups Kellogg's Cornflake cereal
2/3 cup roasted, salted sunflower seeds

Sprinkle sugar evenly over bottom of 9 or 10 inch sauté pan and heat over medium high heat until sugar begins to melt.  Swirl pan slowly to incorporate sugar granules.  Once the sugar starts to melt it will go quickly.  When sugar is almost completely liquid, sprinkle with cereal and sunflower seeds and with buttered spatula, turn to coat.  Let set a minute until sugar starts to brown and cereal and nuts begin to toast.  Remove from heat and drop onto waxed paper to cool.  Break and sprinkle over salad

GREAT FOODINI'S HONEY MINT VINAIGRETTE

1 cup olive oil
1/3 cup apple cider vinegar
¼ cup honey
1 teaspoon Dijon mustard
½ teaspoon sea salt (or more to taste)
½ cup loosely packed mint leaves, about 18

Blend in blender, food processor or immersion blender until well blended.  Store covered in refrigerator.

GREAT FOODINI'S SANDER'S HOT FUDGE CREAM PUFF TORTE


1 recipe cream puff dough, baked per recipe below        
Large loaf pan, or 8 x 8 square baking pan
20 oz jar Sander's Milk Chocolate Hot Fudge sauce
Half gallon vanilla ice cream (or so….), softened

Line loaf pan or baking pan with plastic wrap, leaving enough hanging over edges to cover when fully assembled.  Cut cream puff dough to fit bottom of loaf pan.  Spread with thin layer of hot fudge sauce.  Top with scant 1/3 of softened ice cream.  Drizzle with a little more hot fudge sauce.  Cut another piece of cream puff dough and press on top and repeat until all ingredients are used up.  Note:  Depending on which size pan you use, you may have to piece the cream puff dough into the pans.  You may have extra ice cream left over if using loaf pan.  Cover loosely with overlapping plastic wrap and freeze at least 6 hours before cutting.
When ready to serve, remove from freezer and let stand at room temperature about 5 minutes.  Using very sharp knife, and rocking motion, slice torte into 1" slices and serve.  

CREAM PUFF DOUGH

½ cup butter                    
1 cup flour                
4 eggs
1 cup boiling water                
¼ teaspoon salt            

Preheat oven to 450.  Melt butter in boiling water in larger saucepan.  Add flour and salt all together, stirring vigorously.  Cook, stirring constantly until ball is formed.  Remove and cool slightly.  Add eggs one at a time beating until smooth.  Spread mixture over parchment paper to about a 8 x 10 inch rectangle.  This will puff larger as it bakes.   Bake at 450 degrees for about 15 minutes then at 325 for about 20 minutes or until dough is deep golden brown.  Remove and cool.

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