Pistachio-crusted baked salmon

Active: 10 minutes; Total: 30 minutes; Serves: 4

Salmon, whole fillet	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Lemon juice, fresh	1 tablespoon
Olive oil	2 teaspoons
Honey	2 teaspoons
Mustard, Dijion	1 teaspoon
Garlic, minced	1 clove
Panko	¼ cup
Pistachios, crushed	1/3 cup
Parmesan, grated	2 tablespoons
Lemon zest	1 lemon
Parsley leaves	Garnish

1. Preheat your oven to 400°F. 
2. Place the salmon on a large parchment-lined rimmed baking sheet. 
3. Pat the salmon dry with paper towels, and season with salt and pepper; set aside. 
4. In a small bowl, whisk together the juice, oil, honey, mustard, and garlic. 
5. In another small bowl, combine the panko, pistachios, cheese, and lemon zest. 
6. Brush the salmon evenly with the lemon-honey mixture, evenly sprinkle the pistachio mixture onto the salmon, and then press lightly so it sticks. 
7. Bake for 10 to 14 minutes, or until the salmon flakes easily with a fork. 
8. Serve with lemon slices and parsley. 

Recipe from the Costco Connection magazine.

Grilled duck breast salad with fried curds & strawberries

Active: 20 minutes; Total: 40 minutes; Serves: 4

Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern	2
Salt, coarse	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	¼ teaspoon + ½ teaspoon +
Breadcrumbs, panko	¼ cup
Breadcrumbs, plain	¼ cup
Flour, all-purpose	¼ cup
Egg, lightly beaten	1 large
Cheese curds, fresh as possible; freeze 30 minutes before frying	6 ounces
Oil, extra-virgin olive	3 tablespoons + ½ cup
Baby arugula	5 ounces
Strawberries, sliced or quartered	1 cup
Vinegar, white balsamic	3 tablespoons
Shallots, chopped	2 teaspoons
Dijon mustard	½ teaspoon

1. Heat your panini press to medium-low. 
2. Season the duck with salt and pepper. 
3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
4. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes. 
5. Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside. 
6. Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes. 
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
9. Place the flour and egg in separate shallow dishes. 
10. In a medium-size skillet, heat the oil over medium heat. 
11. Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs. 
12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
15. To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.

MJ mayo

Active: 25 minutes

Oil, soybean	1 cup
Cannabis shake	½ ounce
Egg yolks, room temperature	2 large
Lemon juice	1 teaspoon
Salt	Pinch
Vinegar, white	1 teaspoon
Mustard, Dijon, room temperature	½ teaspoon

1. In a double boiler, combine the oil and shake. 
2. Heat over low until the cannabis smell is pronounced but not nutty or burnt; let cool. 
3. Remove and strain the herb, squeezing the weed in a metal strainer against the meed with the back of a wooden spoon to wring out every drop of oil. 
4. In a small metal bowl, use an immersion blender or whisk to throughly blend the egg yolks, lemon juice, salt, vinegar, and mustard. 
5. Using a ½-teaspoon measure, very slowly add the infused oil, a few drops at a time, while constantly blending on low or whisking until the mayo is thick and starting to form ribbons. (If it’s too thick, you can add room-temperature water in tiny increments. If you mixture “breaks,” it can be repaired by whisking some more room-temperature egg yolks into the “broken” mixture.) 
6. Cover and chill; it’ll keep in the refrigerator for 4 to 5 days. 

Recipe from Ashley Boudreaux published by High Times.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Seared fennel & tomatoes with mustard vinaigrette

Mustard, Dijon	2 tablespoons
Vinegar, red wine	2 tablespoons
Oil, extra-virgin olive	½ cup + 6 tablespoons
Salt, kosher
Pepper, freshly ground
Tomatoes, Roma, halved lengthwise	4
Fennel bulbs, trimmed, sliced ½-inch-thick lengthwise through the core; small fronds reserved for garnish	3
Basil leaves	Garnish

1. In a small bowl, whisk the mustard with the vinegar. 
2. While whisking constantly, drizzle in the ½-cup oil until emulsified; season with salt and pepper. 
3. Heat a griddle or large skillet. (Note: Avoid cast-iron as the tomato juice acid is rough on the pan.) 
4. Brush the tomatoes and fennel all over with the remaining 6-tablespoons oil; season with salt and pepper. 
5. Working in batches, cook the tomatoes cut side down until lightly charred, about 3 minutes; transfer to a platter charred side up. 
6. Working in batches, cook the fennel, turning once, until just tender and lightly charred, about 6 minutes; transfer to the platter with the tomatoes. 
7. Drizzle the vegetables with the vinaigrette, and garnish with the reserved fennel fronds and basil leaves. 
8. Serve warm or at room temperature. 

Recipe mildly adapted from Food&Wine Magazine, September 2017.

Pork chops with cherry-miso mostarda

Oil, canola	1 tablespoon +
Shallot, minced	1
Garlic, minced	5 cloves
Cherries, sour, dried	1 cup
Sugar, light brown	¼ cup
Vinegar, rice	¼ cup
Miso, white	2 tablespoons
Mustard, whole-grain	1 ½ tablespoons
Water	½ cup
Salt, kosher
Pepper, freshly ground
Pork chops, bone-in, 1 ¼-inches thick	4

1. In a small saucepan, heat 1-tablespoon oil. 
2. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. 
3. Add the cherries, sugar, vinegar, miso, mustard, and water; bring to a boil. 
4. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes; season with salt and pepper. 
5. Scrape into a bowl, and let cool; stir in a little water if it gets too thick. 
6. Heat a large cast-iron skillet. 
7. Brush the pork with oil, and season generously with salt and pepper. 
8. Add the pork to the skillet, and cook over moderate heat, turning once, until browned and an instant-read thermometer inserted in each piece near the bone registers 135F, about 12 to 15 minutes. 
9. Transfer the pork to plates or a platter, and let rest for 5 minutes. 
10. Serve with the mostarda. 

Recipe from Food&Wine Magazine, April 2017.