If you have ever enjoyed a dinner at the Iris Inn, perhaps you have tried the salmon with its “secret sauce.” The sauce is about to become not-so-secret, as you find the recipe below. (Of course, food oftentimes tastes better when cooked by someone else, so even if you try out the recipe, we’re sure you’ll still wanna stop by for a meal and lodging at our inn.)
½ lb. Butter
1 garlic clove, crushed
¼ cup ketchup
4 Tbsp low-salt soy sauce
2 Tbsp Dijon mustard
Dash of Worcestershire sauce
1 Tbsp lemon juice
In a pan, melt the butter over low heat. Add remaining ingredients. Mix until smooth. Brush on salmon when grilling or broiling.
Tip: For grilling, cook a ½-inch fillet 8 minutes, turning once. For an inch-thick steak, cook 10 minutes, turning once. Do not overcook.
Eat and enjoy! This is one of the many recipes in the Bed and Breakfast Association of Virginia’s cookbook. For more of our recipes along with others, click here to order.
Is there any doubt that the weather around here has been blisteringly hot? In fact, in a couple days, it’s supposed to reach close to 100 degrees! Now, you have several options to beat the heat, most of which include either swimming, consuming vast amounts of water, or laying motionless while praying that the air conditioner keeps you cool. However, if you want a tasty alternative, we here at the Iris Inn offer a delectable little treat known as Divine Icy Wine: “Turn your wine into a frozen delight!”
Directions: Combine contents with 4 to 6 cups of water to taste. Add 1 bottle of dry white wine. Stir until dissolved. Freeze 6 or more hours. Thaw for 1 hour. Stir, serve and enjoy!
We offer such delicious flavors as Tropical Delight and Sweet Red.
Next time you’re staying at the inn, be sure to inquire about our Divine Icy Wine, and fight the miserable heat with the fine taste of wine.
The warmer weather means that it’s time for a host of outdoor celebrations—graduation parties, wedding receptions, birthdays, etc. If you are in search of a tasty yet simple h’ordeurve recipe, we believe we can help you out. One of the Iris Inn’s contributions for the Bed and Breakfast Association of Virginia’s cookbook is our recipe for Shrimp Crostini. And so, we present this recipe to you in hopes that it delights your taste buds enough that you simply have to have the entire cookbook. (If you would like more in depth information about the cookbook, check out one of the BBAV’s blog entries.)
2 10-inch loaves French baguettes
2-4 Tbsp olive oil
8 oz. Cream cheese
½ cup mayonnaise
2 Tbsp Dijon mustard
1 lb. cooked shrimp
½ cup minced green onion
1½ Tbsp chopped fresh dill
1 Tbsp grated lemon zest
Fresh parsley, chopped
Preheat broiler. Slice the baguettes into forty ¼ – ½-inch thick diagonal slices, and lightly brush one side of each slice with oil. Broil until lightly toasted, about 1 minute.
Peel, devein, and coarsely chop the cooked shrimp; set aside. Using a mixer, beat cream cheese, mayonnaise, and mustard in a large bowl. Mix in shrimp, green onions, dill, and lemon zest. Season with salt and pepper.
Spread 1 tablespoon of shrimp mixture on top of each toast. Arrange on baking sheet, and broil until shrimp mixture begins to brown, about two minutes. Top with parsley.
© E. Nigma (http://share.food.com/community/E-Nigma/style.esi?member_id=382898)