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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Joshua D. Boyd

Salmon w/ Couscous Pilaf

1 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
salt/pepper
4 salmon fillets, 6-8 oz each.
lemon wedges

Preheat oven to 450.

In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).

Place salmon on top of mixture, season generously. Cover pan with foil.

Bake until fish is opaque, 30 minutes ish.

Transfer fish to plates, fluff couscous and serve with lemon.

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Chocolate Shortbread

1 stick butter, unsalted and room temp
3/4c all purpose flour
1/2 c confectioner’s sugar
3 tbsp cocoa powder

For icing:
3/4 cup confections sugar,
1 drop yellow/orange food coloring
1 tsp water.

Preheat oven to 300. With mixer, beat butter. Add flour, sugar, and cocoa, mix till just combined.

Chill dough for 10 minutes.

Page dough into 8″ round cake pan. Press edges with a floured fork. Bake until firm, 30 minutes. Immediately score into wedges then cool completely. Break wedges apart and ice.

Icing:
Whisk ingredients together. Icing should be spreadble but not too thick. If too thick, add another tsp of water.

Put on shortbread and let set 15 minutes.

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Orange Mustard Salmon

6 oz baby spinach, stemmed
8 oz mushrooms, thinly sliced
2 scallions, thinly sliced
4 skinless salmon fillets (6 oz each)
salt/pepper
2 tbsp dijon mustard
2 tbsp OJ

in a 9×13 microwave safe dish, combine spinach, mushrooms, and scallions. Place fillets on top and sprinkle with salt/pepper.

In a bowl mix mustard and OJ. Spread over salmon. Microwave until fish is cooked and spinache wilted (8 minuts?).

Serve.

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Horseradish Sauce

1/3 cup mayo
1/4 cup parsley, chopped
1 tbsp horseradish

Mix.

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Roasted Pork Tenderloin with Fennel & Garlic

12 garlic cloves, peeled
3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
3 tbsp olive oil
salt/pepper
2 port tenderloins (about 1 pound each).
1/2 tsp dried oregano

Preheat oven to 475

On a baking sheet, toss garlic, fennel, and 2 tbsp oil. Season with salt/pepper. Roast 10 minutes.

Rub pork with remaining oil. Season with oregano, salt/pepper.

Remove backing sheet from over, push veggies to sides and place port in center.

Roast 20-25 minutes, until thickest part is 150.

Transfer to cutting board and rest for 5 minutes.

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Skillet Herb Chicken

  • flour
  • rosemary
  • thyme
  • ground pepper
  • 1 lb of chicken
  • butter
  • 2 cans of cream of mushroom or cream of chicken soup.

Combine the dry ingredients in a reasonable proportion for dredging.

Salt the chicken.

Dredge the chicken in the flour mixture.

Melt butter in a non-stick skillet.

Brown chicken on both sides.

Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.

Reduce to simmer and cook for 15 minutes.

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Flan

Ingredients

  • 3 tbsp Sugar
  • 1 tbsp light corn syrup
  • 1 tbsp Water
  • 1.5-2 tbsp Hot Water
  • 2 Eggs
  • 250ml Milk
  • 5 tbsp Sugar
  • 130ml Pudding Molds (4.4 fl oz)
  • Unsalted Butter

Directions

  1. Put syrup in bottom. Then custard on top. Cover with foil.
  2. Bring water in pan to just under boil. Put covered cups into pan. Water should rise halfway up cut sides. Cover with lid and keep under a boil for 18-20 minutes.

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Trout with Escarole, Orange, and Olives

2 tbsp olive oil
1 skin on trout fillet (4oz)
salt/pepper
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped

In a large skillet, heat oil over medium high.

Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.

Flip and cook until opaque through. Move to plate.

Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.

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Striped Bass with Lemon, Shiitake, and Baby Bok Choy

1 pound baby bok choy, trimmed, leaves seperated
4 scallions, halved then cut into strips
6 oz shiitake mushrooms, stems trimmed, halved if large.
salt/pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (about 6 oz each)
2 tbsp olive oil

Preheat oven to 400f.

Divide bok choy among 4x 16in long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top with 1 lemon slice, 1 bass fillet, then another lemon slice and drizzle with 1/2 tbsp oil. Season with salt/pepper again.

Bring long sides of paper together and fold 3x to make a seem. Tuck ends to secure.

Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Serve immediately.

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