Our local Kroger has a wonderful seafood department. Today I bought a whole Pacific Salmon and grilled it with misc veggies.
Take your Salmon out and add fresh herds. We used dill, because that is what we had fresh. Sprinkle herbs and let it sit for a bit. Take remaining veggies, slice and drizzle with olive oil and herbs. Add a touch of salt and pepper.
Place Salmon, skin side down on med heated grill for about 15 minutes. After ten minutes or so, add veggies to hotter part of the grill. Turn after about 5 minutes or so. Salmon is done when it flakes easily with a fork.
Once again our Fulton Farms Happy Box netted us with some extra onions so I decided to make some soup.
2 tbs butter
3 large onions cut
2 cloves of garlic minced
2 cups veg stock
2 small apples cut, cored, and skinned
8 oz Guinness
Bread
Grated Swiss or Mozzarella cheese
Heat butter over med to low heat. Add onions, garlic and let onions caramelize a bit. Add veg stock and simmer for 30 minutes. Add Guinness and apples pieces and simmer for 15 minutes.
Top with bread and cheese and place in broiler center for 3-5 minutes or until browned.
1.5# ground round or better
1 small onion
1 salt/ pepper to taste
1 clove garlic
2 cups diced greens (spinach, mustard or collard greens)
1 can creamed corn
1 handful frozen peas
3 servings leftover mashed potatoes (Rough up with a fork so that there are peaks that will brown nicely.)
1/4 C fresh herbs
1/4 shredded cheese for topping
Brown beef, add onion, garlic, and greens. Cook till onions are translucent.
Add beef mixture to pie pan. Cover with cream corn, then peas, finally the leftover mashed potatoes. Spread 2 Tbs softened butter over top and bake for 45 minutes at 375. Top with cheese and herbs and place in cooling oven for 5 minutes.
3 C thinly sliced purple and green cabbage
1 Tbs white vinegar
1 Tbs white sugar
1 Tbs celery seed
1/2 C onion
1/2 C julienne carrots
1/2 C mayo
Mix all ingredients and chill 2 hours. Enjoy.
I went to my local Kroger fish market today and scored on Pacific Salmon for $4.50/#. Well I guess we are having Smoked Salmon tonight.
First I brined the salmon for 1 hour in a salt water bath. Then we dried and rested for 30 minutes. We seasoned with rosemary and a citrus/ basil rub.
I smoked the Salmon for about 1 hour at 200 degrees under heavy cherry wood smoke.
We invited our new neighbors over to help judge this masterpiece. 8 Thumbs Up!
OK we had to do it again. We had some smoked Boston Butt and decided to have some for breakfast. Add some pulled pork, onions, potatoes, and jalapeño to a hot skillet. Cook till crisp, add eggs and cover. Cook 4 1/2 minutes.
Remember don't lift the lid until done.
