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main dishes

Slow Roasted Salmon

with Cabbage, Bacon, and Dill

 

Ingredients

Makes 4 portions

 

1 head savoy cabbage
(¾ head regular green
cabbage can be substituted)
6 slices bacon, cut into 6 to 8
pieces each
1 onion, cut into small dice
8 ounces (1 cup) water, plus
additional if needed
4 6-ounce salmon fillets,
skin removed
1 teaspoon chopped fresh dill,
plus additional for garnish
2 ounces (4 tablespoons) extravirgin
olive oil, plus additional
for drizzling over roasted fish
4 small knobs butter (a “knob”
is about 1 teaspoon)
Juice of 1 lemon
Salt and pepper

 

Directions

  • Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2½-inch squares.

  • Preheat the oven to 250ºF.

  • Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy. You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard it.

  • Add the onion and sauté for 1 minute.

  • Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes. If all the water evaporates during cooking, add more as needed until the cabbage is very tender.

  • Meanwhile, place the salmon fillets on a nonstick sheet pan. Drizzle 1 tablespoon of the olive oil over each fillet. Season with salt, pepper, and half the dill. Top each fillet with a knob of butter and place in the oven. Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible. 

  • When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill. Keep warm while the salmon finishes cooking.

  • Remove the salmon from the oven and drizzle with the lemon juice.
     

To Serve

  • Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.

  • Season with freshly ground pepper, sprinkled on and around the fish. 

  • Garnish with additional fresh dill, if esired, and serve.

Creamy Chicken Stew

With Vegetables That Are Suppose To Be Good for You 
 

Ingredients

Makes 4 portions

 

3 ounces (6 tablespoons) extravirgin olive oil
4 large boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
3 tablespoons butter
4 fresh sage leaves
8 large button mushrooms, quartered
1 large carrot, peeled, halved lengthwise, and sliced into 1/8 inch-thick half-moons
12 pearl onions, peeled and blanched for 2 minutes
8 Brussels sprouts, trimmed, quartered, and blanched for 4 minutes
1 cup cauliflower, cut into florets
1 celery stalk, cut into 1/8 inch thick pieces
½ cup flour
1½ quarts Chicken Stock
8 ounces (1 cup) milk

 

Directions:

  • Heat the olive oil in a large, high-sided pan over a high flame.

  • Season the chicken with salt and pepper, add to the pan, and sear until golden brown, about 2 minutes.

  •  Remove from the pan with a slotted spoon and set aside.

  • Add the butter and melt over high heat.

  • Add the sage leaves, cook 1 minute, then remove and discard.

  • Add all of the vegetables, stir to coat, and sauté for 1 to 2 minutes.

  • Sprinkle in the flour and reduce the heat to medium. Stir to coat the vegetables evenly and cook for 1 to 2 minutes.

  •  Pour in the stock and the milk, stirring constantly until fully incorporated.

  • Return the chicken to the pot and simmer with the vegetables 20 to 30 minutes on low heat, until vegetables are tender and stew has thickened.

  • Taste for seasoning, adding more salt and pepper if needed.

  • Serve with Buttered “Noodles"

The Schlow Burger
 

Ingredients

Makes 2 "fat boy" burgers

 

18 ounces ground beef (Ask the butcher for 80 percent lean. Do not change this part, please!)
1 ounce (2 tablespoons) extra-virgin olive oil
Salt and pepper
4 tablespoons mayonnaise
2 teaspoons prepared white horseradish
Juice of half a lemon
2 thick slices good quality Vermont or English
cheddar cheese
2 hamburger buns, split in half (buy the best ones you can get; I like brioche buns)
Crispy Onions
Fresh ground pepper

 

Directions

  • Combine the ground beef with the olive oil, salt, and plenty of black pepper.

  • Divide the meat into two 9-ounce patties and refrigerate until the grill is ready. (Don’t do this more than an hour in advance.)

  • Combine mayonnaise, horseradish, and lemon juice in a mixing bowl and season with black pepper. (You can do this ahead of time and store it in the fridge.)

  • Heat the grill to high.

  • Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them.

  • Place the burgers on the preheated grill and cook 1½ minutes (for rare).

  • Give the burgers a quarter-turn to “mark” them, and cook 1½ more minutes.

  • Flip the burgers over and cook 1½ minutes.

  • Rotate a quarter-turn to “mark” and cook 1½ more minutes.

  • Transfer the burgers to the grill’s top shelf or to a cooler section of the grill and cover each one with a slice of cheese.

  • Turn the grill off and shut the lid.

  • After 4 minutes, open the lid. The cheese will be melted and the burgers cooked rare to medium-rare. Toast the buns, if desired, and place a burger on each.

  • Spread plenty of the horseradish sauce on each burger; it should drip down the sides.

  • Top with Crispy Onions and season with freshly ground black pepper.

  • Slather more sauce on the other half of the bun and place it on top of the burger.

  • Grab a cold beer or iced tea and get ready to make a mess. This is not a dainty meal!

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