Category Archives: Food
May 5, 2013Posted by on
This is my (very easy) recipe for Salmon & Prosciutto Pinwheels along with a sweet soy sauce marinade. Personally… I think this is the BEST way to have salmon. No skin, no gunky grey stuff… just a great tasting cut of fish. Here is how to make them:
- 4 Salmon filets (thicker the better)
- 1/4 lb Prosciutto thinly sliced
Sweet Soy Sauce Marinate
- Soy Sauce
- Olive Oil
- Brown Sugar
Total Time: 157-158 days (I never believe recipe times…. this took me about 45 minutes)
To make the pinwheels, start by putting your salmon in the freezer for around 15 minutes. This will firm up the salmon (without freezing it) and make it much easier to cut. Use a very sharp knife to make the following cuts. I actually used the filet knife out of my tackle box. Lay the salmon on the cutting board and use your sharp knife to take off the skin. Once the skin is removed, cut the salmon into filets that are about 1/4″ – 1/2″ thick.
Once you have your thin filets cut, slice the filets into 1 1/2″ – 2″ thick strips. Cut your prosciutto into the same width strips as well. Lay the salmon strips end to end and then layer the prosciutto on top. It is best if you can leave the longer strips on the end so that they get rolled on the outside. Use any small messed up salmon pieces as starter pieces.
Starting with the smaller pieces, roll the salmon and prosciutto into pinwheel shapes, using your fingers to tuck any stragglers back into the pinwheel. Use the toothpicks to hold it all together. It is a good idea to leave some of the toothpicks hanging out because it makes it easier to remove them later.
The marinade is not very scientific. Simply use 1 part olive oil to 1 part soy sauce, then add brown sugar to taste. I used about a tablespoon. Pour the marinade onto the pinwheels and allow them to soak in it for about 10 minutes.
Now you can go ahead and grill the pinwheels. I have also baked and smoked these, but the grill is the fastest and easiest way to cook them. Grill them for 4-5 minutes per side (or until you think they are done). Pull out the toothpicks and you are in for a treat. The combination of salmon and prosciutto is amazing with the mild salmon taste and the sweet and salty flavor of the prosciutto.
I served mine with a side of skin left in garlic mashed potatoes and some garlic green beans.
March 5, 2013Posted by on
This is one I made up. I have been experimenting with pinwheels for a while now and this was one of the better ones I have made. Here is how I did it…
- 3-4 Boneless Chicken Breasts (approximately 2 lb)
- 1 lb churizo
Green Chili Cream Sauce
- 1 1/2 tbs butter
- 3 tbs flour
- 1 clove garlic, minced
- 1 4 oz. can diced green chilis – drained (you choose how hot)
- 1 cup half & half
- 1/2 cup chicken broth
- salt to taste
Total Time: 1 hour (but I never believe recipe times…. this is just how long it took me)
To make the pinwheels, use a meat tenderizer to smash the chicken breasts until they are 1/2″ thick on a cutting board. I throw down some seran-wrap on the cutting board, and on top of the chicken before beating the meat to make clean up easier. Use a rolling pin to flatten the chorizo into a 1/4″ patty (I had to buy the chorizo in sausage form and cut of the casing off, you may be able to find it in ground form to make things easier). Ideally, you want the chorizo to be thinner than the chicken. Using a sharp knife, cut the flattened chicken “patties” into strips that are approximately 1 1/2″ wide. Don’t worry that they are not completely uniform, but get as close as you can. The pieces you cut from the end will be a mess, but you can use those messy pieces in the middle of your pinwheel (set them aside). Cut the chorizo in 1 1/2″ wide strips just like the chicken. Once all the chicken and chorizo has been cut into strips, lay out the chicken strips end to end, then lay strips of chorizo on top of the chicken strips. Starting with one of the messy end pieces from the chicken, roll it up into a ball as your starting point for the pinwheel. Set it on the end of one of the strips and start rolling. Just use your hands to keep everything as lined up as possible. As you roll to the end of one strip, tuck another strip up against the end of the one you are rolling to make the roll continuous. Try to leave you biggest, most uniform strips for the outside of the roll so you won’t have to use as many toothpicks. Once your pinwheel is around 4″ in diameter, use toothpicks poked into the sides to hold it together. Leave a little bit of the toothpic sticking out the side to make them easier to remove after cooking. If you have kids, make “kid sized” pinwheels too. Place the pinwheels into a greased baking pan and bake for 30 minutes at 350 degrees (or until they are cooked).
(An alternative to baking them is to grill them or smoke them. My favorite is smoking them, but the grill and oven still make great pinwheels too)
To make the sauce, start by melting the butter in a sauce pan over medium heat. Add chilies and garlic to the butter and saute for 1-2 minutes. Add flour and saute for another 1-2 minutes. Whisk in the half & half and bring it to a boil, stirring constantly. Wait for sauce to thicken a bit, then reduce the heat and stir in the chicken broth. Add any salt you want and continue to heat on low until the sauce thickens to your liking. You can always add more flower (a little at a time) to thicken the sauce or add some milk to thin it out.
- In terms of planning, the sauce does not take very long to make at all. I would plan on starting the sauce with 10-15 minutes left on the chicken (if baking). I also tend to get all my ingredients ready before I start cooking.
- An alternative to green chilis would be diced jalapenos. You will end up with a much hotter sauce (if you like that). I liked the balance of the mild green chilis and the spicy chorizo.
- Making pinwheels is time consuming, so I usually double the recipe (since I am making them anyway) and freeze half the pinwheels and put the remaining sauce in a freezer bag and freeze that too.
- I also need to take a class on food photography or something… these pictures are terrible!