Recipe Review: Teriyaki Glazed Salmon

Monday thru Friday can be nuts if you are a Dad working full time while also being the one that’s home the most. Sometimes its impossible to get a good dinner together for your family with the limited time available. This salmon recipe was not only easy, but delicious!  Lets take a look at how easy this was.

Here is what we’ll need for this recipe:

  • Salmon
  • 1 Lb Fresh Green Beans (trim off the ends
  • 1 TBSP Extra-Virgin Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 TBSP Teriyaki Sauce Per Filet


As I stated earlier, this recipe is super easy. Preheat the oven to 425 degrees. Take a cookie sheet and line it with parchment paper. Do not use foil. Spread out your green beans around the pan, leaving space in the middle for your salmon. Place your salmon down in the middle section you left clear.


Clearly I forgot the Teriyaki sauce when taking this picture.  Don’t forget it!

Lightly drizzle the olive oil over the green beans while rolling them around to make sure they all get lightly coated. Sprinkle both the beans and the salmon with some salt and fresh ground pepper, and then place 2 tablespoons of Teriyaki sauce onto each piece of salmon. That’s it!

Put the tray into the oven for 15 minutes and you will have a fantastic dinner.


Serve this meal with a rice of choice. I highly recommend this recipe. My 4 year old ate all of her salmon, all the rice, and most of her green beans. When this happens, I know a recipe is special.

I will be making this one again.



Coffee Rubbed Strip Steak w/ Lemon and Parsley Skillet Roasted Fingerling Potatoes

This dinner recipe is fantastic.  Typically if I have a steak, I only put salt and pepper on it.  But sometimes during the week I’ll pick up 3oz “perfect portion” strip steaks.  When I get these, sometimes I will use a coffee rub to change it up a bit.  If you haven’t tried a coffee rub, its actually awesome.  It doesn’t make your steak taste like Starbucks, but the roasted grounds are great for adding a smokey, unique flavor.  The fingerling recipe that I paired with this is one of the best recipes I’ve found.  These potatoes are insanely good.

Take your steaks and season both sides with a little salt and pepper.  Then start sprinkling fresh coffee grounds on both sides, rubbing it in, and spreading it out until both sides are covered.


Leave the steaks on the cutting board for now, we have to do the potatoes next which takes some time.  Here is the recipe:

Lemon and Parsley Skillet Roasted Fingerling Potatoes


    • 3 pounds fingerling potatoes, scrubbed, halved lengthwise
    • 1/3 cup fresh lemon juice
    • 2 teaspoons kosher salt
    • 6 tablespoons unsalted butter, cut into pieces, divided
    • 1/3 cup chopped fresh parsley

This recipe makes 12 servings, you can obviously cut it down a little.

Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20–25 minutes. Increase heat and boil rapidly until pan is almost dry, 15–20 minutes more (there will still be a sheen of butterfat).


Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5–10 minutes.


Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.

Recipe from

After I had these ready, I started to cook my steaks on an iron skillet I had heating up.  Obviously cook the steaks to your preferred desired temperature.  Right before you pull them off, squeeze a little lemon juice on them and rub the lemon onto the tops of the steaks.


I added a little side of green beans because I like having one green vegetable with dinner if I can.  This is a recipe I will make time and time again.  It was my first time cooking potatoes this way, and they came out rich, buttery, and delicious.  The whole family loved them.

Let me know what you think!

Recipe Review: Pork Tenderloin With Mushroom Cream Sauce

I always see these Tastemade recipes on my facebook news feed.  They always look so good, and the little bullshit videos always make them seem so easy.  You have to be careful with them though, because they sometimes lack important details.  Let’s take a look at what we need.


  • Pork tenderloin

  • Salt & pepper

  • Olive oil

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 chili pepper, chopped

  • 1 sprig of thyme

  • 2 cups mushrooms, cut into quarters

  • 1 cup white wine

  • 1 cup heavy cream (If you don’t like using this, you can use fat free half and half, skip to the end of the post for details)

  • Side:  This is a quick dinner, so for the side we used a potato and green bean frozen veggie.  Any potato based quick frozen veggie will work.

    Season the pork tenderloin with some salt and pepper.In a bowl, combine the olive oil, cumin, garlic powder, chili pepper, and thyme. Dump the mixture into a ziplock along with the tenderloin.  Roll it around inside the bag to make sure it’s nice and coated.

    IMG_8629 (1)IMG_8630IMG_8633IMG_8631

    In a frying pan with a little olive oil, sear the tenderloin on all sides. Remove, and cut into 4 slices.

    Using the same frying pan with a little more olive oil, sear the tenderloins on both sides. Add the mushrooms, white wine and cream, continuing to cook until it thickens.



Again, I served this with a quick frozen veggie, I used Wegmans Rustic Potato and Button Mushroom Blend.


I ran into a few problems making this.  As I mentioned earlier, I wanted to use a substitute for the heavy cream.  I used the fat free half and half, however it didn’t thicken at all.  I added a tablespoon of butter and a tablespoon of flour to thicken it up a little, which actually worked great.  You may need a little more flour than a tablespoon, but not much more.  Be sure to add it slowly and gradually mix it in.

Another problem I had with the original recipe, is that it didn’t approximate how long to cook it for.   The first time I pulled it off the stove, my pork was still under-cooked.  I had to give it an additional 10 minutes, bringing the total cooking time to slightly over 30 minutes.  I put the lid on for the last 10 minutes to trap in the heat and speed up the pork.

Overall this recipe was fine.  It is another recipe that I wasn’t that impressed with to make again.  The sauce was a little bland, but I went extremely light on the salt.

My 4 year old really hated this.  One day I’ll make something that she will like.

Recipe Review: Grilled Tandoori Chicken with Grilled Mango Chutney

I’m back with another recipe review, this one coming from the folks over at “Good Housekeeping,” a magazine typically found at your great grandmother’s house.  This was the perfect night to grill outside here in Buffalo, NY, as the weatherman is calling for 10 inches of snow.

I am 39 years old.  Up until about 6 months ago, I absolutely hated Indian food.  It’s the oddest thing.  All of a sudden, I love it.  It is like a switch went off somewhere.  Now my pantry is filled with all kinds of special spices.  That’s the thing about cooking Indian food, it doesn’t look like much, but you end up standing there dumping 20 spices into whatever it is you’re cooking.

Tonight’s dish wasn’t exactly Indian, but a grilled chicken recipe with and Indian twist.  Lets look at what we will need:


  • 3 tbsp. plain low-fat yogurt
  • 1 tbsp. paprika
  • 1½ tsp. ground cumin
  • 1½ tsp. ground coriander
  • ½ tsp. ground red pepper (cayenne)
  • 1 clove garlic
  • 4½ tsp. grated peeled fresh ginger
  • salt
  • 4 medium bone-in chicken breast halves
  • 2 firm-ripe mangoes
  • 1 tbsp. light brown sugar
  • 1 tbsp. cider vinegar
  • 1 small green onion
  • Cooked Basmati rice (optional)

The first thing we want to do is make the marinade.  In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and 1/2 teaspoon salt until it’s nice and blended. Pour your marinade into large ziplock bag; add chicken, turning to coat. Seal it, pressing out excess air. Place the bag in the refrigerator for at least 1 hour or up to 4 hours (the longer the better).


Next we want to get the grill warmed up with medium heat. Peel your mangoes and cut lengthwise.  If you are bad at cutting mangoes, there are loads of YouTube videos that explain it easily.  Try to make sure the pieces are as big as possible so that they are easily turned on the grill.  Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender on both sides. Transfer mangoes to cutting board and set aside until cool enough to touch.  I had a few smaller pieces so I grilled the Mango on the finest foil I could find….


Once they cool, chop up the grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4 teaspoon salt, and remaining 1/2 teaspoon ginger; stir to combine. Makes about 2 cups chutney depending on the size of your mango.  I only used one.


Remove chicken from marinade.  Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Place chicken on platter and serve with mango chutney and Basmati rice if you like.


This chicken was pretty tasty.  My wife isn’t a fan of Mango so the meal didn’t end of being that great for her, although she complimented the chicken.  I enjoyed the mango chutney as it ended up tasting great combined with the rice and chicken.  I’m not entirely sure that I would make this again, but it wasn’t bad to try once.

My 4 year old hated it.

Recipe Review: Sheet Pan Teriyaki Salmon and Vegetables

One thing I wanted to do with the recipe section of Beards and Banter was to not just have recipes of things I cook, but to have the recipe be the ENTIRE meal. I find it to be insanely aggravating to look for a dinner recipe, and then have to figure out what to serve as a side.  Just tell me what I’m making for dinner!

None of these recipe’s are my own, but at least on this site you can see what these meals look like when an average guy makes them.

Lets look at these ingredients:

For the vegetables:


  • 2 cups (bite-size) broccoli florets
  • 10 mini sweet rainbow peppers, seeded and halved
  • 1 tablespoon sesame oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the salmon:


  • 2 (4 ounce) wild salmon filets
  • 1 teaspoon sesame oil
  • 1 garlic clove, grated
  • ½ teaspoon grated ginger
  • 2 tablespoons reduced sodium soy sauce (or gluten-free for gf diets)
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon brown sugar

To make it look fancy:


  • ½ teaspoon toasted sesame seeds
  • 1 large scallion, chopped


Preheat oven ro 400 degrees.  Cover sheet pan with parchment paper and lightly spray with olive oil.

In a small bowl combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar and mix.  Pour into a ziplock bag and add salmon, marinate for 10 minutes

IMG_8574In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.




IMG_8579Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.

IMG_8583IMG_8584While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.

img_8586.jpgBrush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.


img_8588.jpgCredit:  Recipe from SkinnyTaste, one of my favorite recipe sites.

So this meal was pretty decent.  The vegetables came out pretty crunchy, so if you enjoy a softer roasted veggie, cook them a lot longer then the time indicated in the recipe.  The salmon was tasty, but nothing i’d make again.  I served this with brown rice to complete the dish.

My 4 year old hated it.