Mason-Dixon Salmon

Bringing the North and South together we experimented and used toasted Georgia Pecans, Pennsylvania Maple Syrup and a little Pennsylvania rye whiskey to make a sweet crunchy sauce to spoon over pan seared salmon filets - so, Mason-Dixon Salmon was born. Aren't we clever? 

We picked up a nice big jug of Hillegas Maple Syrup when we went to the 72nd annual Pennsylvania Maple Syrup Festival in a little town called Meyersdale in the beautiful Laurel Highlands of Pennsylvania. We didn't even know that Pennsylvania was a big producer of maple syrup! 

And we had to add a little of our favorite small batch Pennsylvania rye whiskey made right here in Pittsburgh by family run Wigle Whiskey.

Ingredients - 

Salmon filets - 2
Whole Georgia Pecans - toasted then roughly chopped - 2/3 cup 
Pennsylvania Maple Syrup about 1/3 cup
Pennsylvania Rye Whiskey - 1 teaspoon
Squirt of lemon juice

Here's what you do, and it couldn't be simpler - 

In a bowl, combine the maple syrup, chopped pecans, rye whiskey and lemon juice.
Note: you can play with the quantities to make more because you might find yourself sampling to much of this before using it on the salmon! 

Sear the filets in a pan with a little butter and olive oil

Spread the mixture on top of the salmon filets and serve with grilled fresh green beans and wild rice mix.

Red Pot Roasted Chicken and Vegetables

You will love this! It's one of our favorite go-to comfort meals. Hearty enough for a cold Sunday in January but light enough for a Saturday in June. We call it "Red Pot" chicken for no other reason than we originally made it in a red porcelain Dutch oven and the name seemed appropriate. (We made this one in a Calphalon pot).

As you can see from the ingredient list there is a good variety of garden vegetables that all play well together and cook down with the herbs, chicken juices and seasonings to produce a delicious sauce that must be sopped up with good crusty bread. The chicken is moist and tender but develops a wonderful crisp skin and the meat falls off the bone .

Ingredients:

2 - 3 Bone in, skin on, chicken breasts

Soft herb and garlic cheese like Alouette or Rondele 

3 medium zucchini

2 yellow or orange bell peppers

1 lb fresh Roma tomatoes

3 celery stalks - use the top leaves too

3 tablespoons olive oil

1 large onion - roughly chopped

3 Garlic cloves crushed

8 Sun dried tomatoes in olive oil drained and cut in half
11 Kalamata olives pitted and cut in half

1 teaspoon dried oregano or 1 tablespoon chopped fresh (which we used)

2 tablespoons balsamic vinegar

1 teaspoon paprika

Salt and fresh ground pepper

Directions:

Preheat oven to 375 F

Loosen the skin on each chicken breast without removing it, making a pocket. Push the soft herb garlic cheese under the skin of each breast, spreading it in an even layer.

Cut the zucchini into 1 inch thick rounds
Cut the bell peppers into 1 inch wide strips. 
Quarter the tomatoes lengthwise
Cut the celery stalks on a bias into 2 inch long pieces.

Heat the olive oil in the casserole. Add the onions and garlic. Sauté stirring frequently for about 5 minutes.

Add the zucchini, peppers and celery. Cook for about 5 more minutes.

Stir in the Roma tomatoes, the sun dried tomatoes, olives, oregano and balsamic vinegar. Season with salt and pepper. Stir it all together.

the chicken breasts on top of the vegetables, drizzle with the rest of the olive oil, season with salt and sprinkle with the paprika.

Bake for 1 hour covered then remove the lid and cook for a half hour more or until the chicken is golden, cooked through and tender.

Serve with ciabatta or other good crusty bread.  ENJOY!