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The business of life is to enjoy oneself; everything else is a mockery.

       ---George Norman Douglas

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And he caused that they should build a breastwork of timbers upon the inner bank of the ditch; and they cast up dirt out of the ditch against the breastwork of timbers; and thus they did cause the Lamanites to labor until they had encircled the city of Bountiful round about with a strong wall of timbers and earth, to an exceeding height.

       --- Alma v 53:4, Sierra Verse #35199

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Category:

SEAFOOD

Title:

SMOKED SALMON AND POTATO HASH WITH POACHED EGGS

Ingredients:

Hash:
1 cup potatoes, blanched, small-diced
2 cups smoked salmon, flaked
1/4 cup onions, diced small
2 tablespoons shallots, minced
1 teaspoon garlic, minced
1 tablespoon Dijon mustard
1 tablespoon chives, chopped
2 teaspoons fresh lemon juice
1 large egg
2 tablespoons half-and-half
Poached Eggs:
1/2 teaspoon white vinegar
1/2 teaspoon salt
4 whole eggs
2 tablespoons chives, chopped
2 long chives
creole seasoning

Instructions:

Hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.

Poached Eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Creole seasoning.

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  Yours in Inspiration,


         --- R.A. Nagy

 

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