Scallion Fat Noodles

A Pinterest Recipe

Ingredients

• 1 serving (7 oz/200 grams) of fresh thin rice noodles, or equivalent amount of dried noodle
• 2 strips of bacon or pancetta, thinly sliced
• 2 large/5 skinny scallions, cut into thin segments
• 1/2 tsp of ground white pepper, plus more to sprinkle
• 2 tbsp of soy sauce
• 1/2 tbsp of Asian black vinegar or balsamic vinegar
• 1/4 tsp of light brown sugar
• 1/4 tsp of dark soy sauce or hoison sauce

Directions

Bring a large pot of water to boil.  Meanwhile, cook fatty bacon strips in a skillet over medium-high heat, until rendered and browned, then remove with a slotted spoon and set aside.  Check if there is about 3 tbsp of bacon fat in the skillet, if not, add more oil to meat 3 tbsp.  Heat the oil over high heat until almost smoking, then add the scallions all at once.  Cook until the scallions are deep-browned and almost burnt (very important in order to get the right flavour), stir in the ground white pepper, then turn off the heat and set aside.  Combine soy sauce, black vinegar, light brown sugar and dark soy sauce in the bowl you will be eating in. Cook the noodle according to instructions. Drain the cooked noodle and transfer to the bowl with the soy sauce-mixture.  Add the reserved bacon bits, all the caramelized scallions and all its oil.  Sprinkle with a bit more ground white pepper, mix well, and eat immediately.

Chicken Diablo

From Kathryn-Anne Pertab and Her Mom

Ingredients

3 lb of chicken, cut into pieces
4 Tbsp butter
1/2 c honey
1 tsp salt
1/4 c French's Mustard
1 tsp curry powder

Directions

Preheat oven to 350. Mix together butter, honey, salt, mustard, and curry powder in a small saucepan. Heat until simmering, stirring occasionally. Place chicken in a greased baking pan and pour the sauce over. Cook 1 hr, or until chicken is cooked through. Serve over a bed of rice and enjoy!

Salmon en Papillote

From the Pioneer Woman

Ingredients

• 1/2 Yukon Gold Potato, Very Thinly Sliced
• 8 stalks Asparagus, Trimmed, Each Stalk Cut In Half
• 1 Tablespoon Thinly Sliced Red Onion
• 6 ounces, weight Center Cut Salmon Fillet
• 2 teaspoons Olive Oil
  
• 3 slices (thin) Lemon
• Kosher Salt, Black Pepper, Thyme, and Dill
• Fresh Parsley

Instructions

Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.

Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with seasonings and a little fresh chopped parsley.

Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with seasonings. Top with lemon slices and thyme leaves.

Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!

Bake the packet on a tray on the center rack in the oven. Cook for 14 - 18 minutes or until the vegetables are tender and the salmon is cooked through. Remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

Note:
Other delicious pairings include
    Fresh corn, onions, and cherry tomatoes with fresh tarragon
    Artichoke hearts, peas, and asparagus with fresh chives
    Fresh spinach, cherry tomatoes, olives, and topped with pesto