Phyllo Wrapped Salmon

This is a nice twist on a traditional baked or grilled salmon recipe. The phyllo keeps the fish extra moist. Our recipe is a take on the Bon Appetite recipe from 1997.

Ingredients: 8 tablespoons (1 stick) butter
4 cups matchstick-size strips yellow bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
salt and pepper to taste
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce skinless salmon fillets

Directions:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender. Cool vegetable mixture.

Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan or microwave. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture.

Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter.

Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.) Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes


Innkeepers Inn Above Onion Creek

Pecan Encrusted Tilapia

This technique works great on many different types of fish and is a great way to jazz up tilapia.

Ingredients:

1/2 Cup Flour
1 Egg
1/2 Cup finely chopped pecans
1/2 Cup panko bread crumbs
Fresh Herbs such as oregano, thyme or parsley. Dried are fine as well.
Salt and Pepper
Zest of 1 lemon
4 fillets of Tilapia

Directions:
Preheat oven to 375. Setup up a dredging station which consists of flour, egg wash, and the crust ingredients (panko, pecans, lemon zest and herbs). Salt and pepper tilapia.  Dredge only one side of fish in flour, egg wash and finally crust mixture. Place tilapia on greased sheet pan and chill in fridge for 30 minutes to help crust bind to the fish. Cook in 375 degree oven for 20 minutes or until fish is flaky.


Innkeepers Inn Above Onion Creek

Chicken Parmesan

Our Chicken Parmesan is a fall favorite here at the Inn Above Onion Creek Bed and Breakfast. It's our way to bring a bit of Tuscany to the Texas hill country.

Chicken Parmesan
Ingredients:
• 4 boneless, skinless chicken breasts (pounded to an even thickness)
• 2 cups flour
• 2 eggs, plus 2 Tbsp water
• 2 cups Panko breadcrumbs
• salt and pepper
• 4 slices good quality mozzarella
• ½ cup freshly grated parmesan
For Marinara
• 1 cup onion, small dice
• ½ cup celery, small dice
• ½ cup carrot, small dice
• 1 28 oz. can San Marzano tomatoes, chopped
• 3 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 Tbsp fresh basil, chopped
• 2 tsp fresh oregano, chopped
• 1 Tbsp tomato paste

1. Sweat the onion, carrot, and celery (without browning) in a skillet with a tablespoon of olive oil. Add the garlic, and continue to cook for a minute or so.  Be careful not to brown the garlic, or the sauce will have a slight bitterness to it.  Add the tomatoes, tomato paste, thyme and oregano.  Simmer for fifteen minutes, and add the basil when the sauce is done (to preserve the fresh flavor).
2. Preheat the oven to 400 degrees. Take the chicken breast and season both sides lightly with salt and pepper.  Dredge the chicken in flour, then the egg, then the bread crumbs. Make sure to shake the excess off after each coating.  Preheat a skillet with about a half inch of olive or peanut oil.  Add the chicken and fry until golden brown.  You may have to cook in batches depending on the size of your skillet.  You don’t want to overcrowd the pan or the oil will cool down, leaving you with a soggy crust.  Be sure to re-season the chicken right after its out of the skillet
3. Place the pan fried chicken on a parchment paper or foil lined sheet pan.  Place a ladleful of sauce on the chicken, making sure to leave some of the crust exposed.  You will have extra sauce, which can be frozen and used later.  Place the mozzarella on the sauce, then sprinkle with the parmesan.  Bake until the cheese is bubbling.  You can serve this with any pasta, tossed with some of the extra sauce.
Yields 4 servings

Innkeepers Inn Above Onion Creek

Mom's Beef Lasagna

Lasagna is a popular lunch choice for small business retreats at the Inn Above Onion Creek Bed & Breakfast. We're also offering it for take out as well. Click here for additional details on ordering take out Lasagna or Settler's Pie for you next party or event. Our Chef likes to use Mom's beef, which is raised a few miles down the road by Sharon Michaelis.

 Mom’s Beef Lasagna

Ingredients
• I cup onion, small dice
• ½ cup celery, small dice
• ½ cup carrot, small dice
• San Marzano tomatoes, chopped
• 3 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 Tbsp fresh basil, chopped
• 2 tsp fresh oregano, chopped
• 1 Tbsp tomato paste
• 1 lb. Mom’s ground beef
• Lasagna noodles ( cooked according to package directions, no-boil noodles can be used as well)
• 2 cups ricotta
• 2 cups mozzarella, grated
• ½ cup parmesan, grated
• ½ cup pecorino, grated


1. Season the beef with salt and brown in a skillet.  Drain the fat and set aside.
2. Add a Tbsp. of olive oil and sauté the onion, celery and carrots along with a little salt. Sweat the vegetables until they soften slightly, add garlic and sauté for a few more minutes. ( Be careful not to brown)
3. Add the tomato and tomato paste.  Simmer for 10-15 minutes and salt to taste.  Add the herbs and browned beef.  Simmer for another 10-15 minutes, and season to taste if necessary.
4. Grease a deep, square baking dish and add a layer of the meat sauce.  Cover sauce with a layer of pasta.  Spread a layer of ricotta over the pasta, and sprinkle mozzarella, parmesan, and pecorino over the ricotta.  Continue to layer the ingredients in that order. End with a layer of tomato sauce. Reserve a layer of mozzarella Cover with foil and bake in a preheated 350 degree oven.  Bake for 30-45 minutes. Uncover the lasagna and add the remaining cheese. Bake until the cheese is bubbly.  Let the lasagna cool for 10-15 minutes before cutting.

Innkeepers Inn Above Onion Creek

Braised Short Ribs

Braised Short Ribs

Guests rave about this dish's amazing flavor and tenderness. Braising the ribs for a long period of time results in a wonderfully tender cut of meat that melts in your mouth.

Yield: 4 servings

Ingredients

• 
  
  2 tablespoons vegetable oil
• 
  
  2 1/2 pounds short ribs, cut into individual ribs
• 
  
  2 tablespoons Creole seasoning
• 
  
  1 cup chopped onions
• 
  
  1/2 cup chopped celery
• 
  
  1/2 cup chopped carrot
• 
  
  1 cup peeled, seeded and chopped fresh or canned tomatoes
• 
  
  2 tablespoons chopped garlic
• 
  
  1/2 cup red wine vinegar
• 
  
  2 tablespoons Worcestershire sauce
• 
  
  3 bay leaves
• 
  
  2 teaspoons black pepper
• 
  
  2 quarts beef broth
• 
  
  1/4 cup chopped scallion (green part only), for sprinkling

Directions

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.

Recipe adapted from Emeril Lagasse

Innkeepers
Inn Above Onion Creek

Settler's Pie

Settler's Pie is the Inn Above Onion Creek's take on Shepperd's Pie, and it's comfort food at it's best. We use Mom's Beef, which is raised right down the road by Sharon Michaelis. Mom's beef is the hill country version of Kobe Beef. Sharon may not feed her cows beer or give them daily massages, but they are raised with love and get to roam around the Michaelis ranch. While it's not "officially" organic, the cows have a balanced diet consisting mainly of grass and a daily serving of grain. Here is Chef Galvan's Settler's Pie recipe.

Settler's Pie - Serves 10

Ingredients:

For Meat Filling

3lbs Mom's Ground Beef

1 tsp. salt

1/4 tsp. black pepper

1/4 cup olive oil

2 cups diced yellow onion

1/2 cup diced yellow carrot

1/2 cup diced celery

3 garlic cloves, minced

2 cups diced tomatoes

2 tsp. tomato paste

1 bay leaf

For Mashed Potatoes:

2 pounds russet potatoes, large dice

3/4 cup heavy cream

1/2 cup whole milk

1 stick butter

1 tsp. salt

1/4 tsp. pepper

1 cup cheddar cheese

1 large egg, beaten

For Corn Filling:

2 shallots, minced

3 garlic cloves, minced

1 Tbp. butter

1 cup white wine

2 cups heavy cream

1 tsp. fresh chopped rosemary

1/2 tsp. salt

1/4 tsp. black pepper

5 cups fresh cut corn or frozen

Directions:

Pre-heat oven to 350 degrees

Meat Filling:

In a large pot brown and season ground beef. Once browned remove ground beef and set aside. Add onion, celery, carrot to the pot and sweat the vegetables, then add garlic being careful not to let garlic brown. Season with a pinch of salt. Add tomato paste and stir until paste dissolves. Add diced tomatoes with juice and the ground beef. Add bay-leaf and thyme. Let simmer for 15 minutes. Adjust seasonings as needed and skim fat.

Mashed Potatoes:

In large pot, simmer potatoes in salted water until fork tender. Drain potatoes into colander. Let potatoes dry for a few minutes and return to pot. Add cream, milk, butter, salt & pepper and whip potatoes until smooth. Add cheese gradually then add egg making sure to mix well. Adjust seasonings as needed.

Corn Filling:

In large pan, sauté Shallots & garlic in butter until almost translucent, add corn and sweat for a few minutes. Season with salt and pepper. Add white wine and de-glaze the pan then cook until wine reduced by half. Add cream and rosemary. Let it cook at a simmer for a few minutes. Remove half of corn mixture and puree in blender or food processor and return to pan with remaining corn.

Final Assembly:

In a large pan or individual gratin dishes, ladle meat filling into bottom. Then spread corn filling over the meat. Next, add the mashed potatoes over the corn filling and bake uncovered at 350 degrees until top is nicely browned. Let cool ten minutes before serving.

Innkeepers
Inn Above Onion Creek

Chicken Saltimbocca

Chicken Saltimbocca is a delicious way to serve up boneless chicken breast. Here is the recipe we use at the Inn Above Onion Creek.

Chicken Saltimbocca - Serves 4

Ingredients:

4 - 6oz chicken breast pounded flat.
8 oz. spinach leaves
1 shallot
4 oz. grated parmesan cheese
1/8 tsp. grated nutmeg
1/2 cup chicken stock
2 ox. unsalted butter
Salt and Pepper to taste

Method:

Pre-heat oven to 400 degrees. Season chicken with salt and pepper. Finely dice shallot and saute in butter for 3 minutes. Add spinach and continue to cook for an additional 3 minutes. Add nutmeg and salt and pepper to taste and cook for one more minute. Remove from stove and set aside to cool. Once cool remove any excess liquid. Spoon one tablespoon of spinach mix and one tablespoon of Parmesan cheese to center of chicken breast. Roll chicken breast up and secure with a toothpick. Heat oil to medium high heat in oven-safe heavy skillet and add breasts, cooking for 4 minute on each side or until lightly browned. Move skillet with chicken to oven for an additional 8 to 10 minutes to finish cooking. Remove chicken to warm plate to hold.

For sauce: Add chicken stock to skillet and heat over medium high heat, scraping all brown bits from bottom of pan. Reduce liquid by half, add 2 Tbls. butter and whisk until well mixed. Spoon over chicken and serve with your favorite pasta and side dish.

Innkeepers
Inn Above Onion Creek

Porcini Pilaf

Porcini Pilaf
By: Larry Gregg

Serves 6

1/3 cup long grain white rice
1/3 cup brown rice
1/3 cup orzo
½ cup dried Porcini mushrooms
4 radishes
2 tablespoons bacon drippings
½ cup finely chopped carrot
2 cups chicken broth
2 l/2 cups water
1 small yellow bell pepper
1/3 cup dry white wine

Rinse rice. Grill bell pepper. Soak mushrooms in wine. Thinly slice radishes.

In a large skillet, heat bacon drippings. Add drained rice and slightly brown for 5-6 minutes. Shake or stir frequently. Add 1 cup of the chicken broth, carrots, mushrooms, wine (if extra from soaking the mushrooms), and diced bell pepper. Simmer uncovered for 10 minutes until most of the liquid is gone. Add water one cup at a time and add the rest of broth. Cover and simmer until rice is at desired doneness (about 20 minutes) – stirring occasionally.

In Larry’s famous words…“Remember that all recipes are guidelines – feel free to experiment”.

Mexican Marigold Chicken

Mexican Marigold Chicken

3 tablespoons unsalted butter
2 tablespoons olive oil
4 whole, skinless, boneless chicken breasts, halved
2 medium shallots, finely chopped
½ cup chicken stock
½ cup white wine
2 medium cloves of garlic
¾ cup whipping cream
3 tablespoons grainy mustard
1 tablespoon finely chopped fresh tarragon (or Mexican Marigold) or 1 teaspoon dried
1 teaspoon thyme (½ teaspoon if dried thyme)
½ teaspoon salt
Pinch of course white pepper

Garnish: 1 tablespoon chopped parsley

In a large skillet on medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add chicken and sauté until golden brown on both sides (searing in juice). Remove and keep warm. Add remaining butter and oil and heat until foamy. Add shallots and sauté for 2 minutes until soft. Add wine, stock, and garlic, and bring to boil until liquid is reduced to about ½ cup. Whisk cream and mustard, and bring to boil. Cook until just thickened. Add tarragon, thyme, salt, and pepper. Taste for seasoning. Return chicken to mixture and cook for 5 minutes.