Grilled Salmon with Bacon & Tomato Salsa

Grilled Salmon with Bacon & Tomato Salsa
4 salmon fillets approximately 6 oz each
10 to 12 sprigs fresh thyme
2 slices thick bacon
½ cup diced red onions
1 tablespoon minced garlic
ground coarse salt to taste
ground  black pepper to taste
Canola oil
10 oz mild diced tomatoes with green chilies, well drained

Skin salmon fillets or have your butcher skin them at the time of purchase.
Preheat grill to medium high.  Finely chop thyme and discard stems.
Cut bacon into ¼ inch pieces; lightly brown in a pan; and remove.  Add onions to the bacon drippings and cook until onions are sweated.  Combine onions, bacon and garlic; heat gently.
Season the skinless salmon with salt, pepper and thyme.  Rub salmon with canola oil.  Sear on both sides.
Place salmon in a foil pan on an unheated section of the grill.  Close hood and allow salmon to finish cooking until the fish is opaque in the center which would be internal temperature of 145 degrees F.  Or cook to your desired doneness.
Add tomatoes with green chilies to bacon mixture; simmer 4 to 5 minutes until thick.  Spoon salsa over the salmon.
Serves 4
From prep to table 40 minutes

Cajun Burgers

2 pounds ground beef
1 cup seasoned breadcrumbs
2 tablespoons ground coriander
2 tablespoons Cajun spice
¼ teaspoon dried steak seasoning
¼ teaspoon dried oregano
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
2 jalapeno peppers, seeded and diced
6 to 8 hamburger buns, toasted

Preheat grill to medium high heat.  Combine all ingredients except the buns in a large mixing bowl with ground beef.  Form into patties, 6 to 8 oz each.
Cook until desired doneness, 6 to 8 minutes per side for medium.
Serves 6-8
From prep to table 40 minutes

Lemon & Ginger Grill Salmon

4  1 ½ to 2 inch strips of Atlantic or Black Pearl Salmon
¼ cup canola oil or vegetable oil
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons honey
½ teasopon ground ginger
¼ cup chopped green onion
1 teaspoon lemon peel
Lemon slices (optional – for garnish )

Mix oil, lemon juice, soy sauce, honey, ginger, green onion and lemon peel together in a large, shallow glass dish.  Add salmon strips and coat well.  Marinate 30 minutes minimum or up to 2 hours, turning several times.  Preheat grill to medium high.  Lightly oil grill grates to prevent sticking.  Remove salmon strips from marinade; discard the remaining liquid.
Place salmon, skin side up, on grill for 3 minutes.  Turn carefully and continue to cook, skin side down, for an additional 3 to 4 minutes, or until just done and the center flakes with fork.  To remove strips from grill, run spatula between skin and salmon.  This will provide a plate-ready, skinless strip.
Garnish dish with chopped green onion, lemon peel, and lemon slices.
Serves 4
Prep time 25 minutes
Marinade 30 minutes to 2 hours
Grill time 7 to 10 minutes

Fast & Spicy Grilled Halibut

4 halibut fillets (4 to 6 oz each)
1 tablespoon paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper, or to taste
1 ½ tablespoons butter, melted

Preheat grill to medium high.  Mix together all dry-seasoning ingredients until well combined.  Rinse halibut filet under cold water; pat dry with paper towel.  Place fish on a spray-coated or foil-lined baking sheet.  Brush butter onto top surfaces of halibut, and sprinkle with ½ teaspoon seasoning mixture.
Grill halibut 5 to 7 inches from heat for 8 minutes.  Cook just until fish is opaque throughout and flakes easily.

Serves 4
Prep time 15 minutes
Grill time about 13 minutes

Easy Southern Fried Chicken

Easy Southern Fried Chicken
1 ½ cups buttermilk
¾ teaspoon salt
½ teaspoon  ground black pepper
4 fresh bone-in/skin-on drumsticks and 4 thighs or your preferred chicken parts
1 cup plain flour
½ cup vegetable oil

In a large bowl, stir together buttermilk, pepper and ¼ teaspoon salt.  Add chicken pieces and mix them around to coat.  Cover and refrigerate for up to 8 hours, or at least 30 minutes.
In a large shallow bowl, mix together flour and another ¼ teaspoon of the salt.  Lift chicken from marinade and dip into the flour, patting it onto the chicken.  Place chicken on a plate and refrigerate, uncovered, for 30 minutes, or up to 4 hours, for the coating to set.
Divide oil among two large, deep frying pans and heat over medium-low heat.  The oil is ready for frying when a piece of bread sizzles as it hits the surface.
Add chicken and cook, carefully turning pieces as they color, for 30 minutes, or until richly browned and cooked through.
Transfer chicken to paper towels to drain.  Sprinkle remaining salt over chicken and serve.
Serves 4
Prep time 5 minutes plus at least 30 minutes marinating time and 30 minutes chilling time
Cooking time 30 minutes

Santa Marie Grilled Sirloin or Tri-Tip Steak

4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoons celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef sirloin tip roast or tri-tip roast (2 to 3 pounds)
2 cups (handful) soaked hickory wood chips or chunks
2 tablespoons canola oil

Combine all spices; rub desired amount over roast.  Wrap in plastic and refrigerate overnight.  Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood soaked wood chips according manufacturer’s directions (ask your butcher).
Unwrap the roast and brush with oil; place over drip pan.  Grill, covered, over medium-low indirect heat for 1 to 1 ½ hours or until meat reaches the desired doneness.
Let stand 10-15 minutes before slicing.
Serves 6
Prep time 20 minutes plus overnight marinating
Grill 1 to 1 ½ hours plus standing time

Tangier Island Virginia Crab Cakes

1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1 teaspoon prepared mustard
1 teaspoon minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound lump crabmeat, drained – do not break up chunks too much
2 slices white bread, finely crumbled (about 1 ½ cups)
3 tablespoons canola oil
There are 4 grades of crabmeat: claw, special, lump and jumbo lump.  Using blue lump crabmeat for this recipe will result in the best texture and flavor.

Add the crabmeat AFTER mixing the initial ingredients to avoid breaking up the chunks of crab too much.  Then, mix in the bread crumbs gently. When adding the bread crumbs, use only as much as you need to be able to form the patty that holds together.
In a large bowl, mix all the first eight ingredients until blended.  Fold in crab until well coated.  Gently stir in bread crumbs until well blended.  Shape into twelve ½ inch thick patties.
In a skillet, heat oil over medium-high heat.  Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
Makes 12 crab cakes
Prep time 20 minutes
Cook time 5 minutes per batch

Remoulade Sauce:
¾ cup mayonnaise
¼ cup chopped dill pickle
1 scallion, finely chopped
1 large garlic clove, minced
2 tablespoons creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
½ teaspoon paprika
1/8 teaspoon fresh cracked black pepper
Mix all ingredients together until well blended.  Serve with crab cakes.  Makes 1 cup.

Grilled Marinated Pork Chops

½ cup Worcestershire sauce
¼ cup minced fresh parsley
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
* 4 boneless pork loin chops (8 oz each, 1 inch thick)
* Optional – Bone-In Pork Loin Chops can be substituted

In a large bowl, combine and mix all items except the pork chops.
Add pork chops, turn to coat – refrigerate for 8 hours or overnight.
Drain and discard marinade.
Preheat grill medium heat.  Lightly oil grill grate to prevent sticking.
Grill chops covered for 10-15 minutes on each side or until an internal thermometer reads 145 degrees F.
Let meat stand for 5 minutes before serving.
Serves 4
From Prep to Table 25 to 30 minutes

Marinated Chicken Breast (or other chicken)

½ cup extra virgin olive oil
½ cup balsamic vinegar or other vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon or Spicy Brown mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder

6 chicken breasts or 3.5 pounds other chicken

Whisk together all ingredients except the chicken.
Remove half cup of marinade and reserve for basting the chicken later.
Place chicken in a large resealable bag and pour marinade over the top.  Close securely and turn the bag a couple of times to cover.
Marinade for at least 4 hours and up to 24 hours, turning the bag periodically.
Preheat grill to medium high heat.  Lightly oil the grill grates to prevent sticking.
Grill chicken for 5 to 6 minutes on each side or until cooked through.  Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil.  Let chicken rest for at least 5 minutes before serving.
• Optional – if you bring the reserved marinade up to a boil, let simmer until slightly reduced – it makes a wonderful sauce to go on top of the chicken when served.
Serves 6 to 8
Prep time 45 minutes; Cook Time 10 to 18 minutes
Marinade time 4 hours to 24 hours

Grilled Asian Bone-In Chicken Thighs

2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspon Dijon style mustard
¼ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 bone-in chicken thighs

Preheat grill to medium high heat.  Mix all ingredients except chicken; brush over chicken.
Cover and grill chicken, bone side down 15 to 20 minutes; turn.  Cover and grill until done, turning 2 or 3 times.  Internal chicken should be 165 degrees – ensure thermometer does not touch the bone.
Serves 4
From prep to table 1 hour

Page 2 of 10123 »