Salmon and Vegetable Salad

1 pound fingerling potatoes
½ pound fresh green beans or wax beans
½ pound fresh asparagus
4 salmon fillets (6 to 8 oz each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives

Cut potatoes lengthwise in half.  Trim and cut the green or wax beans and asparagus into 2 inch pieces.  Place the potatoes in a 6 qt stockpot; add water to cover.  Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding beans and asparagus during the last 4 minutes of cooking.  Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.  Preheat grill to medium-high heat.  Lightly oil grill grate to prevent sticking.  Place fish on rack, skin side down.  Grill, covered 6-8 minutes or until fish just begins to flake easily with a fork and separates from the skin.
In a large bowl, combine potato mixture, arugula or spinach, tomatoes and chives.  Drizzle with remaining vinaigrette; toss to coat.  Serve with salmon.
Serves 4
From prep to table 30 minutes

Grilled Fish Tacos

1 mango, peeled, pitted & cubed
1 avocado, pitted, peeled & cubed
½ red onion, finely chopped
cilantro, fresh chopped
1 lime, juiced, plus wedges for garnish
salt & ground black pepper
Canola oil
8 corn tortillas
1 ½ pounds tilapia fillets
1 tablespoon blackening spice
2 cups finely shredded red cabbage

Mix the mango, avocado, onion and the juice of one lime in a bowl.  Season with cilantro, salt and pepper.
Preheat grill to medium high heat.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for four minutes.  Carefully flip with a spatula and cook for another four minutes.  Remove from heat.
Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one minute until warm and pliable.
Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with the lime wedges.
Serves 4
Recipe contributed by David

Feta Cheese Stuffed Turkey Burger

¼ cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1.5 oz) crumbled feta cheese
cooking spray
¼ cup grated English cucumber
¼ cup plain fat free yogurt
1 tablespoon chopped fresh mint
4 slices tomato (optional)
4 green leaf lettuce leaves (optional)
4 Kaiser rolls or hamburger buns

Combine red onion, oregano, lemon rind, salt, ground black pepper and ground turkey.  Divide mixture into four portions.  Indent center of each portion; place 1.5 tablespoons feta into each.  Fold turkey mixture around cheese; shape each portion into a ½ inch thick patty.
Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add patties; cook 5 minutes on each side or until turkey is done and not pink any longer.
Combine cucumber, yogurt, and mint in a small bowl.  Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll.  Top with top halves of rolls.
Serves 4

Beer-Brined Barbecue Chicken

3 12 oz cans amber or bock beer
1/3 cup + kosher salt
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds asst skin-on bone-in chicken pieces – or two whole chickens, cut up
Juice of 2 large oranges
¼ cup apple cider vinegar
½ small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sc
1 tablespoon chili powder
vegetable oil for grill grate

Brine the chicken: combine 1 can beer, salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.  Add the remaining 2 cans of beer, 4 cups water, and the chicken.  Cover and refrigerate overnight.
Make the barbeque sauce: combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan.  Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Let cool slightly, then puree in a blender until smooth (the sauce can be made up to 1 day ahead; cover and refrigerate).
Preheat a grill to medium low heat and brush the grates with the vegetable oil to prevent sticking.  Remove  the chicken from the brine and pat dry with paper towels; discard the brine.  Lightly season the chicken with salt, then arrange on the grill skin-side up.  Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the bbq sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.  Transfer to a plate and let rest 5 minutes before serving.
Serves 8
Prep and cook time 1 hour – overnight brine time

Apple Cider Pork Chops

2 tablespoons olive oil
6 boneless pork loin chops (6-8 oz each)
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple pie spice
½ teaspoon coarsely ground pepper
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (optional)
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine garlic clove, Dijon mustard, honey, apple pie spice, black pepper, dried thyme, and salt; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145 degrees F, about 4-5 minutes. Remove chops from the skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley (optional).
Serves 4 to 6
From prep to table 25 minutes

Shirley’s Oven Baked Roast Beef

3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste

Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate).  Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures.  If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time.  Add one soup can of water to the bottom of the Dutch oven.  Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven.  Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart.  The soup/water mixture keeps the meat very moist even cooking it this long.  If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish.  Spoon some of the thin beef stock onto it.  Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven.  Taste mixture.  If it is too rich, add a little water.  This is the time to add salt & pepper to taste.  Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day.  Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.


Shirley’s Very Easy Baby Back Ribs Recipe

Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

Mango-Lime Grilled Hebi Loin (Hawaiian Spearfish)

Hebi is a species of Marlin that has a unique flavor described as nutty, citrus, and chicken-like, with an amber colored flesh that is softer and more delicate than most other bill fish species which cooks up white. It has a mild flavor and is often grilled, although it can be cooked in a variety of ways.

2 large unripe, firm mangos, peeled, pitted
¼ cup lime juice
½ cup cold water
1 teaspoon cracked black peppercorns
2 teaspoons coarse salt
2 garlic cloves
4 (6 to 8 oz) hebi steaks
2 tablespoons olive oil, divided
1 large unripe, firm mango, peeled, pitted, cut into ½ inch slices
Italian flat parsley for garnish (optional)

Marinade: blend the mango, lime, water, black pepper, salt and garlic – puree on high speed for about 30 seconds.
Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and turn to coat, refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
Grilling: preheat the grill to high heat. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the fish over. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley (optional).
Serves 4
From prep to table 1 hour 20 minutes

Grilled Striped Bass

¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Coarse salt
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)

Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
Serves 4
From prep to table including marinade time 1 hour+

Grilled Lemon-Basil Snapper & Roasted Peppers

3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
Cooking spray
fresh chives (optional)

Preheat broiler.  Cut bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 12 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 15 minutes.  Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk.  Add pepper strips; toss well.  Let stand 1 hour.  Drain peppers, reserving marinade.
Coat grill rack with cooking spray.  Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade.  Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates.  Top each serving with a fillet.  Garnish with fresh chives if desired.
Serves 4
From prep to table (including marinade time) 90+ minutes

Page 2 of 7123 »