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Santangelo Salmon

Santangelo Salmon


Red miso gives the salmon a certain oomph. Be sure to use high-quality sake.

Ingredients

For the salmon

  • ⅓ cup packed dark brown sugar
  • 3 Tablespoons low-sodium soy sauce
  • 2 Tablespoons hot water
  • 2 Tablespoons red miso
  • Canola oil, for coating the dish
  • Four 1-inch thick salmon fillets, pinbones removed
  • 1 Tablespoon minced chives

For the sake butter

  • 2 Tablespoons peeled and minced fresh ginger
  • 1 Tablespoon finely chopped shallots
  • 1 Tablespoon unsalted butter
  • ½ Cup good-quality sake, plus 1 teaspoon
  • 2 Tablespoons half-and-half 8 tablespoons (½ stick) cold, unsalted butter, cut into ¼-inch cubes
  • Juice of 1 lime wedge
  • Kosher salt
  • Freshly ground white pepper
  • Cooked basmati rice

Jackie Collins Talks Cooking, Hollywood and Lucky Santangelo

I recently had the opportunity to talk to Jackie Collins. After selling 500 million million> books, she decided to journey into cookbook territory with “The Lucky Santangelo Cookbook.” Jackie Collins’ fans should recognize the name, as Lucky is the heroine of 7 of Jackie Collins’ 30 best selling novels.

Jackie Collins: You have a fabulous accent!

Rock: So do you! So, I am reviewing your new cookbook and I wanted to ask if there were any recipes in particular that are personal favorites?

Jackie Collins: I love the Santangelo Salmon . It’s easy. You just grill it for 7-8 minutes and there is a rich red miso sauce that’s made with brown sugar that you add to it. And my godson loves the English Roast Potatoes. I served them to him and he ate almost all of them, leaving none for anyone else! And the Potato Balls sauteed in Butter. They are crispy on the outside and soft on the inside. Kids really love them.

Rock: My husband loved the sound of the Potato Balls, too. And they are easy. I like how many of these recipes are really fast and simple – great for working moms.

Jackie Collins: You won’t find any ingredients in here that you think “Where in the h*ll will I find that?” These recipes are real and understated. For instance, the red miso, you can buy that at Whole Foods.

Rock: And like everyone I know shops at Whole Foods, so it’s not an extra trip anywhere. Where did you come up with these recipes? Are they family recipes?

Jackie Collins: Some are from my family and some are from friends. I made many of them up myself. I have always been a real natural cook. I just like to make recipes up as I go along. I make mashed potatoes that are to die for. They have a lot of sour cream and butter. I like to say that my recipes are “decadent and delicious.” If you are on a diet, don’t bother.


Rock: Haha! What made you decide to write a cookbook?

Jackie Collins: I wanted to give something back to my fans. I have featured Lucky Santangelo in 7 books and 2 mini-series, and she is a fan favorite, so I knew my fans would love it. I love cooking and this is a book you can keep in your kitchen instead of reading once and putting on a shelf.


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Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup white sugar
  • 2 eggs
  • ½ cup nonfat plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon salt
  • 4 cups unbleached all-purpose flour
  • ¼ cup dried currants
  • ¼ cup raisins
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon butter, melted (Optional)

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.


The Lucky Santangelo Cookbook

Whether you are looking for delicious pasta, succulent entrees, appetizers, desserts or just sauces to add to a favorite dish, you are going to find some amazing recipes in this cookbook. The Lucky Santangelo Cookbook is not your average cookbook with meals to feed a family under $5.00. The recipes in this book are a little more on the upscale side of life: Creme Fraiche with Chocolate Mousse, Brussels Sprouts Moutarde, Cranberry-Orange Chutney, roast Beef dusted with Coriander or Lucky’s Luscious Meatballs. With this cookbook as your guide, you will be serving some amazing entrees to your special someone.

The cookbook is packed with entertaining tips, and references to the Lucky Santangelo character. If you haven’t read the books, you’ll definitely want to check them out after reading this cookbook.

About the cookbook

Bold, wildly beautiful, and totally her own woman, Lucky Santangelo needs no introduction. The sizzling, glamorous, sometimes dangerous daughter of former gangster Gino, Lucky is the most popular character in Jackie Collins’s wild world of lust, intrigue, violence, and redemption. A true Italian/American woman of the world, Lucky likes to shake it up in the kitchen—from traditional Italian dishes to sumptuous desserts, and crazy cocktails.

The Lucky Santangelo Cookbook features the kind of bold and audacious flavors that characterize Lucky herself. From zesty meatballs to sweet and spicy spare ribs, this book is packed with recipes suitable for everything from big family dinners to lavish cocktail parties to romantic dinners for two. The Lucky Santangelo Cookbook is certain to broaden any home cook’s repertoire in new and excitingly delicious directions

About the author

JACKIE COLLINS is the author of twenty-nine New York Times bestselling novels. More than 500 million of her books have sold in more than forty countries. From Hollywood Wives to Lady Boss, from Chances to Poor Little Bitch Girl, Jackie Collins has chronicled the lives of the rich and famous with “devastating accuracy” (Los Angeles Times). She lives in Beverly Hills.

  • 3 fairly large uncurved zucchini
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup long-grain white rice
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 cups chicken stock
  • 2 to 3 cooked chorizo sausages (preferably Palacios), chopped into ¼-inch pieces
  • 1 cup homemade or favorite bottled chunky tomato sauce
  • ¾ to 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup grated Monterey Jack cheese
  • 2 tablespoons chopped flat-leaf parsley or cilantro, whichever you prefer
  • 3 to 4 quartered cherry tomatoes
  1. Place the whole, unpeeled zucchini in a large pot of rapidly boiling water. Cover and let boil for 15
  2. minutes. Drain the squash and set aside to cool.
  3. Melt the butter over medium heat, stir in the chopped onion, and sweat for 5 minutes. Add the rice,
  4. coriander, and cumin and stir until every grain is coated with the hot butter. Pour in the stock or water and
  5. the chorizo and bring just to a boil. Cover tightly, lower the heat to keep the rice at a simmer, and cook
  6. for 13 minutes.
  7. When the rice is done, and while it’s still hot, stir in the tomato sauce and the Parmigiano-Reggiano. Set
  8. the mixture aside to cool.
  9. Cut each squash in half lengthwise and, using a small spoon, scoop out the seeds and discard, and then the
  10. flesh, reserving about half of the flesh, and leaving a shell in each zucchini about ½ inch thick. Sprinkle
  11. the shells with a little kosher salt and invert them in a sieve to drain for 10 minutes. Chop the reserved
  12. zucchini flesh and add it to the cooled rice mixture. Taste the rice carefully, and season with salt, pepper,
  13. and probably additional grated cheese if needed.
  14. Place the zucchini shells on a small baking sheet and pat them dry with paper towels.
  15. Fill them with the rice mixture, sprinkle with the grated Jack cheese, and press the quartered cherry tomatoes into the rice mixture at attractive intervals.
  16. Run the zucchini boats under the broiler, just to melt the cheese, 1 to 2
  17. minutes, then sprinkle with chopped parsley.
  18. Serve at room temperature.

I received a copy of this cookbook for the purpose of this review. No monetary compensation was received.


Here at Trident, catching fish isn’t just our business. It’s our livelihood. It’s our calling. We are all fishermen here, and catching the purest and healthiest seafood is what we do — it’s what we’ve done for more than 40 years. And if we stay true to our beliefs in protecting the oceans where we fish, it’s what we’ll be doing 40 years from now, too.

The story of Trident Seafoods starts back in 1961, when a 19-year-old kid with nothing but a dream drove an old Ford from Tennessee to Seattle, in search of a great adventure at sea.

That 19-year-old kid was Chuck Bundrant. And that little “adventure” stretched into a 12-year journey across Alaska, aboard any ship he could find, discovering everything there is to know about fishing and crabbing along the way.

Chuck met two other likeminded crab fishermen in the early 1970s, Kaare Ness and Mike Jacobson. All three pooled their money together and built the Billikin—a 135-foot boat that not only changed the course of their partnership, but also changed the course of the entire seafood industry. The ingenious Billikin was the first vessel of its kind to feature crab cookers and freezing equipment onboard, so their fresh catch could be processed as soon as it was pulled out of the water instead of coming all the way back to shore.

That partnership over 40 years ago marked the beginning of Trident Seafoods. And that 19-year-old kid from Tennessee would become its founder and CEO. Chuck Bundrant could never have imagined how far that little “adventure” back in ‘61 was going to take him.


Chicken breasts with roasted lemon, green olive, and capers

Italian

Main course

Ingredients

Lemon:
Chicken:
  • ● 4 chicken breast halves, boneless, skinless
  • ● all-purpose flour
  • ● 2 tablespoons white wine or French vermouth, 2 tablespoons
  • ● capers, salt-packed, thoroughly rinsed, drained, 2 tablespoons
  • ● ground cinnamon, 1/2 tablespoon
  • ● ground mace, 1/2 teaspoon
  • ● unsalted butter, cut into 1/4-inch cubes
  • ● ground pepper, freshly ground
Serving:

To roast the lemon slices, preheat the oven to 325°F. Line a baking sheet with parchment paper. Arrange the lemon slices in a single layer on the parchment paper.

Brush the slices with olive oil and sprinkle lightly with salt. Roast until slightly dry and beginning to brown around the edges, about 25 minutes. Set aside.

Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat on both sides, shaking off the excess. Heat the olive oil in a large heavy-bottomed skillet over high heat.

Add the chicken and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate and keep warm.

Add the chicken broth, olives, capers, vermouth, cinnamon, mace and mustard to the skillet and bring to a boil, scraping up the browned bits from the bottom.

Boil for about 5 minutes, or until the liquid has reduced to a syrup consistency. Stir in the butter and roasted lemon slices, and return the chicken breasts to the sauce. Simmer just until chicken is cooked through, about 2 minutes.

Serve sprinkled with chopped coriander and a grind or two of black pepper. Garnish with additional olives and lemon wedges.

BAKED PEACHES WITH COINTREAU

"I'm making you dessert," Lucky said.

Lennie got her drift and lazily smiled. "You'd better be making that peach thing you do."

Lucky smiled again. "We'll see," she said, and headed for the kitchen.

Baked peaches steeped in Cointreau. Lennie was going to be one very grateful husband indeed.


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Drug gave Santangelo a lease on baseball life

You hear all this stuff about steroids and HGH, like it’s a really bad thing, but where would the former Dodger, F.P. Santangelo, be today had it not been for such stuff?

I go to Dairy Queen all the time, but who is to say I would have ever gone into the one where he might’ve been working?

Do you think he’d have the sports-talk show he has now in Sacramento had he not juiced up and gone on to play for the Oakland A’s, San Francisco Giants and Dodgers, thereby giving him the Major League profile to get such a show?

Do you think he would be providing TV analysis on the Giants and Barry Bonds had he never used HGH?

The first paragraph I wrote on Page 2 -- more than seven years ago -- focused on Santangelo:

“Before we go any further, someone needs to explain the ground rules. I’m standing in the Dodgers clubhouse on my first day on this new job obeying the sign that has three red arrows pointing to it: ‘PLAYERS ONLY BEYOND THIS POINT.’

“Now if I can’t go there, why can F.P. Santangelo?”

Now I know why. That’s where they must’ve been shooting ‘em up.

Santangelo got another career boost this week when the Mitchell Report lumped him into the same category as Roger Clemens, Kevin Brown and Paul Lo Duca. That now makes him a big name in the cow-bell town, and speaking of Sacramento, where would the Governor be today without steroids?

As for Santangelo, he told his radio audience that TV reporters were hiding in the bushes outside his home after the Mitchell Report surfaced.

Obviously, they weren’t well-hidden, although I’d hide my face if assigned to interview a morning radio guy in the sticks. If they were there to interview Santangelo, though, why were they hiding?

I wonder if one of the side effects of HGH is imagining you’re Paris Hilton.

Anyway, for months Santangelo has been telling his radio audience he never used the stuff, which was believable given his stats.

But after his name surfaced, he wouldn’t shut up, telling the Sacramento Bee, ESPN.com and his radio audience he had briefly used the stuff. (You notice how everyone who has now admitted to using HGH, a la Andy Pettitte, did so, but only briefly?)

“I admitted it and I faced the music,” Santangelo told ESPN.com with ESPN.com then reporting that the admission had “touched some listeners and infuriated others.”

Sounds like the makings for good radio ratings in a place where there isn’t a whole lot going on in sports. He’ll probably get a raise out of this, and tell me again where Santangelo might be had he not taken such stuff.

I wouldn’t be surprised to hear him lean into the microphone one morning and tell everyone, “I consider myself the luckiest man on the face of the Earth.”

BELOW THE “Two-strike count” headline in The Times the other day, there was another line: “Baseball will survive but the achievements of so many, including some revered Dodgers, will forever be tainted.”

Do you think Eric Gagne, Lo Duca, Brown and others really care? Do you care? Given the few highlights that Dodgers fans can recall since 1988, would you have been better off had ‘Game’ not been ‘Over’?

Gagne couldn’t make it as a starter, was sent to the minors, bulked up and came on like Superman. Do you think he feels badly about the records he compiled, or the $10-million contract he just received from the Milwaukee Brewers?

Lo Duca spent the better part of nine years in the minors before really coming on. Would you have enjoyed watching the Dodgers play without Lo Duca?

This whole thing is a farce, a revelation dealing more with big-time sports’ hypocrisy than anything else. Sen. George Mitchell recommended no punishment, but Commissioner Bud Selig said it remained a possibility.

Yet, he has already met with the Angels’ Gary Matthews Jr., who purchased HGH, but since no one could prove he didn’t order the vials to decorate his home, he can carry on.

Beyond the shock value with no attached financial or punitive recrimination, it’s baseball business as usual with Selig predicting attendance records will be set again.

Steroids have been on their way out for some time, the new drug of choice being HGH, and right now every player in the game could be on it and there’s no test to say differently.

We might learn the names of the users in another few years or so, but in the meantime every one will have a good time.

OVER THE last year or so, the McCourts’ image improved, the credit going to the Tipper Gore Lady, who essentially advised them to shut up.

The problem with the McCourts is that they spend more time working on their image than improving the team, never quite satisfied. They recently hired another image consultant, this one a dentist also working in PR for the Boston Red Sox -- forcing Tipper to give her two-week notice.

To give you an idea of the kind of laughing gas the Dentist has in store for Dodgers fans, here’s what he said in a news release upon his Boston departure:

“The swirl of emotions I feel befits the November winds of Boston. . . . Although miles will test the friendships I have made here, so many are so deep that diminution seems incomprehensible. . . . I have no doubt that the Red Sox are poised to continue their ascent to the stratosphere of sports and entertainment organizations.

“I’m in awe to have had a front-row seat to watch this ensemble that has saved Fenway Park . . . may we meet again in a World Series, with Neil Diamond singing in person to Honey Fitz’s great-granddaughter, ‘Sweet Caroline.’ ”

There’s more, but I’m feeling a little ill.

Best regards to Tipper, known also as Camille Johnston, who really was a pro’s pro.

OH, AND goodbye to Mark Hendrickson. The opposition will miss you.

TODAY’S LAST word comes from Kings PR guy Jeff Moeller: “I’m too busy eating,” he said when asked to arrange an interview Saturday night with the team’s publicity-starved president or GM.


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