Jims Galley

Jims Galley

Saturday, December 23, 2017

Tai Coconut Red Curry Salmon

Once again we headed to Roanoke to see Uncle Bill and basically cook for four days. I brought a prime rib cut them into steaks and cooked them in cast iron and finished them up in the oven. Bill smoked ribs and BBQ butts that were out of this world! Bill said he was going to cook us a special dinner for Friday night that Donna and I would love, something I have never tried. Well, all I can say it was one of the best meals ever and we had to have the recipe.  I think he got it from Pintrest and made a couple of twist to it.

Fortunately all the ingredients can be found at even your most basic grocery store. There is no doubt this is an extraordinary dish that would be perfect for any special occasion and it is not that expensive to make.


Tai Coconut Red Curry Salmon

Below are the two pics of the original recipe, simply click on them and print it out. I have mode no changes to the recipe but have a couple of tips.

Sautee all veggies using a little oil

Once veggies are done add the Thai Red Curry paste

Bake salmon with Montreal seasoning

First off, when you have all your veggies cut and you go to sautéed them in your pan, do NOT put any other liquid in the pan except for a little oil. I am always tempted to put in a dash of wine or two but don’t.

Cook veggies until done and finish off with the remaining ingredients. It really is a pretty basic recipe.

On the rice: Bill uses coconut milk for the liquid in the rice and it makes fabulous rice. Fantastic! He also uses a rice cooker of which I do not have. Just be sure not to over cook the rice and do use the milk.

Once the sauce is finished simply pour over the cooked salmon which sits on a bed of coconut rice and serve. That simple and one of the best dinner you will ever have.

Try it!


Jim B

Made with fresh Trout we caught on a shoot on the Pamlico Sound, this was fantastic! We cooked the fish tempura style and it was amazing.

Check out the film of JBOTV catching the Trout used in this dish, fun stuff! Nothing beats Fresh.

Monday, December 11, 2017

If you like wine you will LOVE DropIt !!!

It’s that time of year for spreading good cheer, raising a glass or two of good wine, toasting the year behind and the year ahead.

Included in my holiday and year-round dishes, I also love cooking with red and white wine. Whether we are in the kitchen fixing up the Sunday Gravy or roasting a savory chicken, wine is always a central ingredient.

But as much as I enjoy celebrating and creating with vino - I don't do well with tannins and sulfites. Even if I have just one glass, I know it in the morning. Spirts no problem. Yet wine, no matter the amount, I’m feeling pretty rough when the sun comes up.

You too?

Well, raise a glass to this! We’ve discovered a new product perfect for those who love wine but not the negative effects -DropIt.

With just a few drops of DropIt in your glass, gone are any issues caused by tannins and sulfites. Now I enjoy wine with my favorite meals and come morning, I’m still feeling good. So, can you!

Order your bottle of DropIt, heck buy a bunch -they make much appreciated stocking stuffers or a super hostess gift hanging around a bottle of wine. Your party hosts will  thank you then, and the next day too.

For more information go to

Let’s breakout the wine to use in this simple, seasonal favorite: Baked Chicken with Oyster Stuffing.

For the stuffing we use a Pepperidge Farm box mix and make it on the stove top. When the water is added, put in two cups of raw oysters and stir well. Use this mixture to stuff a fresh, cleaned chicken.

Place the chicken with Oyster Stuffing into a deep roasting pan with a wire bread rack in the bottom. (The chicken sits on top of the rack in the pan)
Rub the chicken first with olive oil then with poultry seasoning, and place some rosemary under the skin.

Pour three cups of white wine into the bottom of the pan along with fresh rosemary, chopped garlic and one chopped onion.

Bake at 450 degrees for the first 15 minutes then reduce to 375 for the remaining bake. Baste the chicken with the wine sauce half way through baking. Once done, let rest for 10 minutes before serving. Use the wine sauce and drippings for gravy.
Jim Baugh
Jim Baugh Outdoors TV