Chef Mike Kringsta from Bonefish Grill joined the News at Noon to share recipes for Norwegian salmon and a "Winter White Cosmo."
Rhea’s Norwegian Salmon
Topping ingredients:
- 1 can jumbo lump or lump crab meat
- 1 bag baby spinach
- 2-3 cloves chopped garlic or 1 TBSP pre-minced garlic
- 1 8 oz jar julienned sun-dried tomatoes
- 2 TBSP olive oil
- 1 Tsp kosher salt
- 1 Tsp ground black pepper
Salmon ingredients:
- 4 each - 6 oz pieces of skin off or on salmon
- 1 Tsp kosher salt
- 1 Tsp ground black pepper
- 1 TBSP olive oil
Lime tomato garlic sauce ingredients:
- ½ cup fresh tomatoes, chopped
- ½ cup sun-dried Tomatoes, chopped
- ½ cup dry white wine
- Juice from 2 lemons
- Juice from 2 limes
- 4 TBSP garlic, minced
- 4 TBSP sugar, granulated
- ½ cup heavy cream
- 2 tsp sea salt
- 4 TBSP butter, cut into cubes
Winter White Cosmo
Ingredients:
- Your favorite vodka 2 oz.
- Cointreau .25 oz.
- Fresh lime juice/simple syrup mixture .50 oz.
- White cranberry juice 1.5 oz.
- Cranberries (floating as garnish) 3 to 4 cranberries
Procedure:
- Combine ingredients over ice in shaker tin. Shake & strain into chilled martini glass. For a festive touch garnish with 3-4 floating cranberries.
- Secrets to Shake it up
- Make your own cranberry vodka infusion, by placing cranberries in your favorite vodka and allow it to infuse for 48- 72 hours.
- For a stronger Cosmo flavor, substitute your favorite Citron flavored vodka.
- For a fun twist and a little bit sweeter flavor use St. Germain Elderflower Liqueur in place of the Cointreau.
- Increase the volume of all ingredients by 10 and serve punch style. Freeze cranberries in a block of ice so not only does it keep the punch chilled but also looks fun and festive for your holiday party!
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