Dinner 9/17

This week's Friday dinner was postponed for a roommate dinner last night.  John cooked amazing chicken tacos, and they definitely made up for last week's dinner debacle

This week:
Chef: Wyetta
Secret ingredient: Broccoli
Meal: A twist on Ina Garten's Parmesan Roasted Broccoli, Crusted Salmon with Wine-Mustard Sauce (from yummly.com but with lots of changes) with brown rice and an ice cream fruit medley for dessert.

Parmesan Roasted Broccoli: 

Ingredients

• 4 to 5 pounds broccoli (2 bunches)
• 4 garlic cloves, peeled and thinly sliced (some)
• Good olive oil
• 1 1/2 teaspoons kosher sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice (1 lemon) 
• 3 tablespoons pine nuts, toasted Almonds
• 1/3 cup freshly grated Parmesan cheese 
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)   Parsley (we have a basil plant tree at John's but the ND game was on and I went to the grocery store at half time, so obviously I couldn't take the extra 7ish minutes to swing by his place and pick it up.) 
• 
  
• DirectionsPreheat the oven to 425 degrees F.
  Cut the broccoli, put it, the garlic and some olive oil in a ziplock and shake it. Shake it like a polaroid picture.  Place it on a pan in a single layer. Add salt and pepper and roast for 20ish minutes.  Toss with more olive oil, lemon zest and juice, nut, cheese and parsley. 

Crusted Salmon:

Ingredients

3/4 cup vegetable crackers crumbled (I have chips, this could be awful)

1/4 cup parmesan cheese

1/2 cup milk
2 salmon filets
olive oil
butter
white wine
1tbsp dijon mustard

regular mustard

dried mustard

salt and pepper 

Directions
Bread the salmon with the chips, parmesan using the milk as the adhesive part.

Make some white wine sauce with the mustards and wine. (pinot grigio, dijon mustard, white pepper, salt, lemon juice, lots of sugar... more sugar, flour, honey)