Episode 2 “Jam Session” Featuring Hailey Niswanger

Sweet Potato French Fries
  • Sweet potatoes cut into wedges (the smaller they are the quicker they cook)
  • Salt
  • Pepper
  • Garlic Powder
  • Extra Virgin Olive Oil
Preheat oven to 450 degrees F. Line baking sheets with foil. Toss sweet potato with generous amounts of salt, pepper, garlic powder, and enough olive oil to lightly coat the potatoes. Spread them out evenly amongst the baking sheet. Bake for 15-20 minutes or more depending on the size of the pieces.
 Salmon Sandwiches with a garlicky herb aioli
Serves: 6
For the aioli: 
  • 1 egg yolk
  • pinch salt
  • 1/2 tsp water
  • 2 cloves garlic made into a paste
  • 1/2 cup canola oil and 1/2 cup extra virgin olive oil combined
  • 1 tbsp fresh thyme
  • 1 tbsp fresh basil
  • squeeze of lemon
Whisk together yolk, salt, and water in a medium sized bowl. Add garlic. Line a pot slightly bigger than the bowl with a towel so your whisking bowl stays put, or have someone hold the bowl. Slowly whisk in oil mixture. A squeeze bottle is ideal for this, if not a cup with a spout. Continue whisking while mixture emulsifies. If mixture breaks you can start over and pour in the previous mixture. Continue pouring oil and whisking until it reaches desired consistency. Season accordingly. If aioli is too thick, you can add water to thin it out. Add a tbsp full of thyme, a tbsp full of chopped basil, and fresh lemon juice.
For the salmon:
  • 2 lbs salmon cut into fillets
  • Salt
  •  Pepper
  • Extra virgin olive oil
  • 6 challah buns (or your favorite kind of bun/roll)
  • 3 plum tomatoes sliced
  • 1 head Boston lettuce
  • 3 roasted shallots (roasted with the sweet potato french fries)
 Preheat oven to 450 degrees F. On baking sheets season fillets with salt, pepper, and a little olive oil. Bake salmon for 12-15 minutes until they are cooked through. 5 minutes before you take out the salmon toast the buns in the oven. Take everything out of the oven and construct your salmon sandwiches!

 

You can improvise:

  • adding different fresh herbs to the aioli
  • adding different herbs/spices to sweet potato fries like rosemary
  • Dressing the sandwiches with your favorite toppings

Sweet Chili Glazed Salmon and Freddie Hubbard

When I think of sweet chili sauce, the first thing that comes to mind is how amazing of a combination sweet and spicy are. Sweet things are always nice in the kitchen and in life, but I think that you need some excitement through spice thrown in there! The key word is balance. Like any great recipe, movie, show, anything.. there’s a balance involved.. Tension and release.

Cue Music: Freddie Hubbard “You’re My Everything” from Hub-tones

For instance,  trumpeter Freddie Hubbard’s  playing is the perfect balance of a sweet tone and exciting rhythmic interjections and nuances sprinkled throughout. He starts out playing the melody of one of my favorite jazz standards, “You’re My Everything” so sweetly, then halfway through he pops a high note out “Bow!” (I’m referring to 0:27) This is just a glimpse of the spiciness he’ll throw into his solo after the melody. He creates a cohesive solo through tasty phrasing and with a swinging band including Herbie Hancock on piano, Reggie Workman on bass, Clifford Jarvis on drums, and James Spaulding on saxophone backing him up, it creates the perfect sense of sweet satisfaction and spicy excitement! On with the sweet chili glazed salmon:

Yield: 4 servings 

What you need:

  • 1 1/2 lb salmon skin on cut into fillets

for the marinade:

  • 1/2 cup sweet chili sauce
  • 1/4 cup oyster sauce
  • 2 tbsp soy sauce
  • juice from 2 limes squeezed
  • 3 garlic cloves finely chopped
  • 1 tbsp grated ginger

photo-56

Whisk all the ingredients together, pour over salmon in either a ziploc bag or container. Let marinate in refrigerator for 1 hour. Preheat oven to 425 degrees F. Heat 2 tbsp of a “high smoking point” oil (grapeseed or vegetable oil)  in a large frying pan on medium high. Once oil is hot carefully place 2 fillets in the pan skin side down. Let them sear for about 2 minutes so the skin crisps up a little. Flip them and let the top side get golden on the edges (2 minutes). Repeat with the rest of the fillets. Place them on a baking sheet skin side down and finish them off in the oven, maybe 5-7 minutes depending on thickness of fillets. Photo-55

(excuse my iphone photos.. I left my good camera in Sweden by accident on the Mrs Carter Show Tour- being shipped back to the US 🙂 )

 Improvise by:

  • Baking the salmon completely, cooking on stove top, or grilling (yum!)
  • try marinating with different flavors/sauces (teriyaki, hoisin, etc)
  • Using this marinade for other proteins whether it be other fish or chicken, etc.

I prepared my salmon with wilted spinach, that I cooked in the same large pan the salmon was seared in, picking up all the tasty bits left behind. In addition, I roasted cauliflower that I coated with olive oil, salt and pepper in the oven at 425 degrees F for about 20-25 minutes, flipping/stirring occasionally.

Enjoy!