Salmon Oscar - Maggiano's restaurant makes this

Before you cook your Salmon, make the lemon Sauce recipe found on the blog.

Salt and pepper your Salmon

Shred Asiago Cheese and put on top of Salmon

Put Salmon on a baking sheet and put into the oven on broiler.

As the Salmon bakes the cheese on top will crisp up.

take out of oven when Salmon is done

Prepare Orzo pasta for base on your plate

Steam some asparagus

Have chunks of crab meat (You don't need to add the crab and it still tastes great)

Prepare Lemon Butter Sauce (recipe is on the blog)

Put Orzo on plate and then asparagus to the side and the Salmon on top of orzo and then crab meat on top of salmon and then pour the lemon sauce over all of it.

It is delicious and well worth the work

Lemon Butter Sauce - Delicious

Lemon Butter Sauce

By Gabe Capone, eHow Contributor

Lemon butter sauce is an ideal addition to many foods, including chicken, fish, and shellfish. Famous chefs from Julia Child to Emeril Lagasse have their own variation of this simple sauce. While the name seems to explain the entire recipe, several additional ingredients make this sauce delicious and savory. Master the basics and soon you'll be adding your own personal touches, just like the pros.

Difficulty: Moderate

Instructions

things you'll need:

• 1 cup dry white wine

• 3 lemons, peeled and quartered

• 2 tablespoons minced garlic

• 1 tablespoon minced shallots

• 1 teaspoon salt

• 3 turns freshly ground black pepper

• dash Worcestershire sauce

• dash hot pepper sauce (optional)

• 1/2 cup heavy cream

• 1/2 pound (2 sticks) unsalted butter cut up, at room temperature

• 1 tablespoon finely chopped fresh parsley


 Heat a skillet or frying pan over high heat. Add the wine, lemons, garlic and shallots and cook for 3 minutes.




 Break up and mash the softened lemons in the pan with a wooden spoon or a wire whisk.




Add the salt, pepper, Worcestershire and hot sauce if using, and stir until the mixture is a little syrupy.



Stir in the cream and cook for 1 minute at high heat.



 Reduce the heat to low and add the butter, a few tablespoons at a time, while continuing to stir the mixture.



Remove the pan from the heat and turn off the range. Keep stirring the sauce to blend in the butter until it is completely melted.



Strain the sauce into a bowl; press down on the mixture to extract all the liquid.



Stir in the parsley, and serve the sauce warm.



Tips & Warnings

• Fresh-squeezed lemons are fragrant and flavorful and are recommended over bottled lemon juice. Peeling the lemons will reduce the bitterness of the sauce. You can substitute other herbs, such as basil or oregano, for the parsley.

Be cautious when cooking over high heat. Splashes from the sauce can be dangerous. Never leave your pan or skillet unattended.

pudding cookies

1 1/2 C butter

1 C brown sugar

1/2 C white sugar

3 eggs

1 tsp vanilla

1 pack vanilla instant pudding (the big one)

1 1/2 tsp baking soda

1/2 tsp salt

3 1/2 C flour

1 pack chocolate chips

mix wet together, dry together, combine and bake in preheated 350 oven for 8-10 m

Basil-cream sauce

PASTA WITH BASIL-CREAM SAUCE

12 oz. pasta Olive oil and/or butter as needed
Pinch of hot pepper flakes
1 small-medium onion, chopped
Salt and pepper to taste
4 cloves garlic, chopped
1 (14.5) oz. can chicken broth
1 cup light cream
1 medium to large batch of basil, cut en chiffonade

While the pasta is cooking heat the oil and/or butter in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety. Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve.