Celebrating the 3-Point Shot

 If you’ve got a hankering to pull out the linen napkins and pop the champagne cork, there’s always a reason to celebrate. No need to wait till Thanksgiving, Mother’s Day, a birthday, anniversary or another “sanctioned” holiday on our common calendar to light the candles on the dining room table or as my grandmother used to say – “put the big pot in the little pot”.

Some of the best celebrations in life are spontaneous-- like mine this past Saturday night.  It was a damp, dreary afternoon – the perfect excuse to curl up in a big comfy chair and watch college basketball. The patter and chatter of announcers filling air time had nearly lulled me to sleep when they announced with an air of excitement that this was the 25^th anniversary of the 3-Point Shot in college basketball.  Wow!  Who knew?  Because of the announcers’ enthusiasm and the sheer amount of coverage devoted to this auspicious anniversary during the Ole Miss-Georgia game and later during the Mississippi State - Vanderbilt game, I realized this was an important and historic milestone…and I needed to participate.

The Silver Anniversary of the 3-Point Shot turned a simple Saturday night supper into a festive occasion.  And why not?  My companion and I broke out a nice French Chablis, set the table with the best linens and dinnerware, lit the candles and toasted the 3-Point Shot (again and again).  What does one serve at such a celebration?  We chose the following menu to honor the import of the occasion:  Balsamic Glazed Salmon (recipe below), Spinach and Artichoke Casserole, Roasted Red and Yellow Beets, and Roasted New Potatoes with Rosemary and Sea Salt.

It was a fine dinner and a night to remember, thanks to the 3-Point Shot. We left the table hoping the anniversary of the Instant Replay might be coming up soon.

 So much to celebrate.  So little time.

Carol

For more on the Anniversary of the 3-Point Shot, go to: http://es.pn/yRQpOL

Fora list of food- themed celebratory occasions (i.e. Jan. 29 is National Corn Chip Day) visit:  http://www.tfdutch.com/foodh.htm

Balsamic Glazed Salmon

Serves 4

Use salmon filets of similar thickness to ensure uniform cooking.  Remember to make the glaze first.  The glaze can be made up to a week ahead.

 For the Glaze:

1/2 cup balsamic vinegar

1/2 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons dark brown sugar (packed)

Combine ingredients in medium saucepan.  Boil down until reduced to 1/3 cup, about 15 minutes.  Season glaze to taste with salt and pepper.  (Can be made 1 week ahead.  Cover and refrigerate then rewarm over low heat before using.)

For the Fish:

4 salmon fillets – 6 to 8 ounces each

½ teaspoon sea salt or kosher salt

¼ teaspoon cornstarch

1 teaspoon light brown sugar

Ground pepper

1 teaspoon olive oil

Place rack in middle of oven and heat oven to 300 degrees. Pat salmon dry with paper towels and season with pepper. In a small bowl combine brown sugar, salt, and cornstarch. Sprinkle brown sugar mixture evenly over top of flesh side of salmon.

Heat oil in 12-inch ovenproof skillet (non-stick is best) over medium-high heat until just smoking. Place salmon, flesh side down, in the skillet and cook until browned, about 1 minute. Carefully flip salmon and cook on skin side for 1 minute.

Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook  7 – 10 minutes or until thickest part of fillets registers 125 degrees on instant-read thermometer.