Food Columnist Judi Leaming took a trip to the past and found interesting recipes including Honey-Orange Marinated Salmon, Baked Teriyaki Chicken, and Pork Tenderloin with Apples.
During the recent snowstorms, I took a trip down “recipe memory lane.” Since we now have a second home over in Cambridge, Md., I needed to create a cookbook of our favorite recipes to keep in my kitchen there. Since every recipe we have really enjoyed has at one or another appeared in this column over the last 32 years (can you believe it?), I pulled out old frayed columns and began searching and compiling and sorting.
I was sorely tempted to re-run some of the many recipes I decided needed to go into my Cambridge cookbook but I also knew that I still had piles and piles of untested recipes calling out to me. And so as this column rolls into its 33rd year, here are three more recipes that until today have not appeared in this column before. However, they did appear on our dining table this week and Spicer and I both highly recommend them.
All three have been adapted from recipes found online at www.allrecipes.com.
Honey-Orange Marinated Salmon
1/3 cup reduced-sodium soy sauce
1/4 cup orange juice
1/4 cup honey
2 green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon dry sherry or apple juice
1 tablespoon minced fresh ginger root
4 salmon portions
In a large re-sealable plastic bag, combine the first 7 ingredients. Add salmon portions and seal bag. Turn to coat and refrigerate for at least 1 hour, turning several times. To bake, preheat oven to 350 degrees. Line an 8-inch square baking dish with foil; coat the foil with nonstick cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake in preheated oven for 25 to 30 minutes or until fish flakes easily with a fork. Serves 4.
Baked Teriyaki Chicken
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup low-sodium soy sauce
1/4 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves (*)
Preheat oven to 350 degrees. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, ginger and black pepper. Bring to a boil over low heat, stirring frequently, until sauce thickens and bubbles. Place chicken pieces in a lightly greased shallow 2-quart baking dish. Brush chicken with half of the sauce. Turn pieces over and brush again. Bake in preheated oven for 20 minutes, then turn and continue baking for about 10 minutes more until juices run clear when breasts are poked with a fork. Baking time will depend on thickness of the breasts.
(*) The original recipe calls for using 12 skinless chicken thighs and baking them at 425 degrees for 30 minutes then turning and baking for 30 minutes more, brushing with sauce every 10 minutes. Serves 4.
Pork Tenderloin with Apples
1 tablespoon olive oil
1 pork tenderloin, cut in half
Salt, pepper and any other desired seasoning to taste
1/2 cup Riesling wine (or apple juice)
2 apples, peeled, cored and sliced (recipe tested with Gala apples)
1/2 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons packed brown sugar
1/2 teaspoon cornstarch
2 tablespoons cold water
Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves to taste, then cook in the hot oil until evenly browned on all sides, about 6 minutes per side. Reduce the heat to medium-low and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees. Place the pork into a serving dish, cover with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the brown bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg and brown sugar. Cook and stir until the apples are tender, 10 to 15 minutes. Dissolve cornstarch in cold water then add to mixture in skillet and cook and stir just until thickened and no longer cloudy. Slice the pork and serve apples over pork. Serves 4.