Enhancements are those
little touches that transform a dish from routine to something special.
These occur throughout all recipe collections,
including this site. The purpose of this page is to catalog these so
that you can find an enhancement when the situation arises.
Feel free to share your own favorites. (It may
be hard to think what they are. We tend to use them
automatically.)
Chicken, Roast
Before roasting, brush with olive oil and
Sherry. This will produce a delicate, slightly colored skin.
For darker skin, brush with Jamaica rum
and balsamic vinegar, equal proportions.
Cucumbers
Marinate one minute in white wine vinegar, plus
a little salt and sugar. Makes an enormous difference just about
anywhere you use raw cucumber. (To prepare for marination, peel in
stripes or entirely; cut in half and remove seeds; cut into bite-sized
pieces.)
Flounder, See Sole or Flounder
Potatoes, Cold
To slice clean for potato salad, cool at room
temperature (or preferably refrigerated) for an hour or longer.
Salmon, Baked
For something different, place blanched
spinach underneath before baking.
And/or on top, cover with thin lemon slices.
(With the lemon add some brown sugar, for a sticky effect.)
Salmon, Braised
Try Dill-Yogurt Dressing, Lemon Butter, and
many more. See Our Recipe Collection, Seafood, Salmon.
Salmon, Microwaved
Place blanched spinach underneath before microwaving.
Sole, or Flounder
See River Shrimp
Enhancement
Steak
Braise in balsamic vinegar. See recipe.
Tuna Fish, canned
Marinate overnight in capers, sweet onions,
white wine vinegar. See Spanish Section, Simple Starter Recipes.
