June 16, 2012

Traditional New Orleans Hurricane


Traditional New Orleans Hurricane


    1 oz White rum
    1 oz Jamaican (or dark) Rum
    1 oz Bacardi 151 proof Rum
    3 oz Orange juice with pulp
    3 oz unsweetened Pineapple juice
    ½ oz Grenadine
    Crushed Ice
    *½ oz Passion fruit juice (optional, but this is the secret ingredient used in New Orleans)


Mixing instructions:


Combine all ingredients; mix well (shake or stir). Pour over crushed ice in Hurricane glass. Best enjoyed through small straw. Garnish with fruit wedge if desired.

Creole Pralines


Creole Pralines
24 pieces


2 cups granulated cane sugar
1/2 cup brown sugar
1 stick butter (1/4 lb.)
1 cup cream
4 cups pecan halves
1 tablespoon vanilla extract


Combine sugars and cream in large saucepan, stir over low heat until sugar dissolves (about 20 minutes) after boiling starts, stir frequently. Add butter, vanilla and pecans and cook until the mixture forms a soft ball when a little is dropped into a cup of cold water (or registers 230-234 degrees on candy thermometer). Stir well. Drop mixture by spoonful (use wooden spoon) on wax paper. Let cool.

Baked Fish Creole


Baked Fish Creole
Serving Size: 4


   3 cups water
   1 ½ cups uncooked white rice
   ¼ cup butter
   1 onion, chopped
   1 clove garlic, minced
   2 stalks celery, chopped
   1 green bell pepper, chopped
   ¼ cup all-purpose flour
   2 cups milk
   1-teaspoon salt
   ¼ teaspoon ground black pepper
   ½ teaspoon hot pepper sauce
   ½ cup chili sauce
   1 pound cod fillets
   2 tomatoes, sliced




Preheat oven to 400F. Lightly butter a 9x13 inch-baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.  Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.


Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.  Bake at 400F for 20 minutes or until fish is just cooked and flakes easily with a fork.

Cajun Deviled Eggs


Cajun Deviled Eggs
Servings: 12

6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 cup, tiny cooked shrimp


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.


Place shrimp into a food processor and blitz until the shrimp are finley chopped but not quite paste-like.


Carefully slice eggs in half, lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, garlic powder, parsley, salt and black pepper with the egg yolks. Add shimp and mix thrououghly.
                         
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

Maple Glazed Ribs


Maple Glazed Ribs
Servings: 6


3 lbs. baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon garlic, minced
1 teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon mustard powder




1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
                         
2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, pepper flakes, garlic, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
                         
3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes to thicken sauce.
                         
4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.


Now...


Go, eat!!

Braised Veal Shanks with Tomato, White Beans, and Basil


Braised Veal Shanks with Tomato, White Beans, and Basil


Serves 4 - 6


Beans, ¾ pound frozen or fresh beans or ½ pound dried white haricot, cannelloni, or Great Northern beans (soaked overnight, if dried)
1 carrot, trimmed, peeled, and cut in half
2 medium onions cut in half through the roots
1 head garlic, cut crosswise to expose the cloves
1 bay leaf
4 sprigs thyme
10 black peppercorns
Spring Stock [or other stock] or water, to cover
2 tablespoons butter
Coarse or kosher salt
Freshly ground black pepper


Veal - 4 veal shanks (about 2 pounds)
Coarse or kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 onion, sliced thin
2 bay leaves
2 tablespoons all-purpose flour
1 cup white wine
6 ripe tomatoes, cut in half and seeded
2-3 branches basil leaves, torn into small pieces,
3 cups Spring Stock [or other stock] or water, more if needed




1. If you are making this dish with dried beans, place them in a bowl, cover them with water, and soak them overnight. Drain and rinse them, picking out any bad beans or stones before proceeding with the recipe. 2. Put the beans in a medium saucepan. Cover with water and bring to a boil. Drain and rinse the beans once more. Add the beans back to the pan along with the carrot, onion, garlic, bay leaf, thyme, and pepper-corns. Pour stock over the beans, covering them by 4 inches (this allows room for evaporation). Place the pan over high heat and bring to a boil. Reduce the heat and simmer for 50 to 60 minutes, until the beans are just tender, not mushy, and yet no longer chalky. Taste one to see. Drain, and discard the herbs and vegetables. Stir in the butter and season the beans with salt and pepper. You should always season beans after cooking. If you salt their cooking liquid, the skins will be tough.
3. Prepare the veal shanks:  Season them with salt and pepper. In a heavy braising pot or deep flameproof casserole fitted with a lid, large enough to fit the shanks in one layer, heat the oil over medium-high heat. Sauté the veal shanks on all dies, browning them well, 10 to 15 minutes. Remove the shanks to a plate.
4. Reduce the heat to medium-low and add the onion and bay leaves. If you have electric heat, you may want to do this off the heat because your stove will take a while to cool to a temperature that won’t char the onions. Soften them slightly until translucent and wilted, stirring them in the oil in the pan, 2 to 3 minutes. Sprinkle in the flour and stir vigorously to coat the onion and cook the flour. Pour in the wine and bring it to a boil. Reduce by half.
5. Place the veal back in the pot, add the tomatoes and half the basil, and pour in the stock until it is about 3/8 inch below the top of the veal shanks. Add more stock if necessary. Bring to a low boil, and then reduce the heat so the liquid is just percolating. Cover and braise the veal until it is extremely tender, 1 to 1 1/4 hours.
6. Turn the veal once or twice while braising so it cooks evenly, and add the beans when you think the veal is just about done, so they can absorb some of the braising liquid and soften a touch more, about 10 minutes. The veal is done when it appears to be pulling away from the bone and when the tines of a fork slide in and out of the meat without any difficulty. Taste the braising sauce for seasoning, adding salt and freshly ground black pepper as desired. Sprinkle over the remaining basil.
7. To serve:  Place a veal shank on each of four individual shallow bowls or plates. Using a slotted spoon, spoon some beans and tomato over the shanks, and then spoon over some sauce. Serve. If you have leftover beans and sauce, you can make soup by adding more veal stock and some blanched green beans and beet greens.

Secondline Oyster Dressing


Secondline Oyster Dressing
Serving: 4 – 6


3 tablespoons unsalted Butter
3 tablespoons shortening
1 cup onion, finely diced
3/4 cup celery, finely diced
2 tablespoons garlic, minced
1/8 cup green onions, sliced
1 tablespoon Fresh Sage, chopped
1 tablespoon fresh parsley, chopped
½ tablespoon dried thyme leaves
1 teaspoon fresh rosemary, chopped
6 cups French bread, cubed
1 dozen oysters, shucked, drained, and chopped; liquor reserved
2-3 cups chicken stock, hot
Kosher salt, to taste
Coarse ground black pepper, to taste
Cayenne pepper, to taste




Preheat oven to 350F degrees.


Melt the butter and shortening in an oven-safe Dutch oven (cast iron if available) over medium heat. Add the onions and celery; sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme, and rosemary, cook for 2 minutes. Add the French bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, and then add the stock in ½ cup intervals until you have a moist dressing. Stir in the Oysters; cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.  Bake for 15 minutes until the top of dressing becomes firm.


** It is unsafe to place any dressing or stuffing into raw fowl, especially dressing or stuffing containing any sort of seafood.  This can cause severe food poisoning.  Cook your fowl separately!!!

Creamy Potato Leek Soup


Creamy Potato Leek Soup
6 servings


I love to eat this soup in the winter time. Its a really hearty meal. You know, stick to the ribs, kinda food. Cheddar is not so easy to find in smaller towns in Norway so in those cases, I leave out the cheese. Jarlsberg or Norvegia cheeses melt to stringy for this dish.


8 potatoes, peeled and cubed
4 cups chicken broth
1 lb. bacon, cut into 1 inch pieces
3 leeks, sliced
1 clove garlic, minced
1 cup heavy cream
salt and pepper
grated cheddar cheese, optional


In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.When the potatoes are tender, make a very chunky mash then stir in the fried leeks and garlic, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Stuffed Zucchini Boats


Stuffed Zucchini Boats


2 Large Zucchini
1 Small Onion (Chopped)
2 Toes Garlic, (Minced)
1 Cup Mushrooms (Coarsly chopped)
1/2 Cup Celery (Chopped)
1 Medium Tomato (Chopped)
1 Tbsp Butter
3/4 Cup Bread (Crumbs)
1 Egg
1/2 Cup Cheddar Cheese (Grated)
2 Tbsp Parmesan Cheese (Grated)
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Paprika




Preheat oven to 350 F
Halve zucchini lengthwise. Scoop out pulp and set aside, leaving 1/4" shell.
Chop pulp coarsely.
Combine with onion, mushrooms, celery,  garlic and tomatoes in 2 quart pot. Cook over medium heat for 5-8 minutes or until tender. Stir once and drain.
Stir in crumbs, egg, cheeses, salt and pepper. Mound 1/4 of filling into each shell. Sprinkle with paprika. Place dish uncovered in the oven and bake until bubbly and tender.


This dish is very simple and a great side dish, especially with grilled food. It can also be prepared on the grill, set atop aluminium foil.

New Orleans Style BBQ Shrimp


New Orleans Style BBQ Shrimp


4 lb large shrimp, with heads and shells
2 lb butter
1 Medium yellow onion, minced
8 cloves garlic, minced
2 stalks celery, diced
1/4 Cup chopped fresh parsley
2 Tbsp Creole seasoning
4  sprigs Rosemary
ground black pepper to taste
1/2 Cup Worcestershire sauce
2 tsp fresh lemon juice
1 Cup beer or ale (optional)
2 Cups green onion, chopped


Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce, beer or ale and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
Bake in the preheated oven until shrimp are pink, 15 to 20 minutes. Finish with chopped scallions just before serving.


Serve with hot crusty French Bread or toasted baguettes for dipping into the sauce from the shrimp. This dish is NOT low fat and low fat versions have always disappointed me. This is a dish for a special occasion. Its okay to splurge on the calories every now and then!

Blackened Chops with Pineapple Salsa


Blackened Chops with Pineapple Salsa
4 servings


I have done blackened chops as a main meat dish many times but when a friend made a pineapple salsa for a barbeque, I knew that this sweet tangy salsa would be a perfect compliment to these chops.


4 boneless pork chops, 3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
½ of a jalapeno pepper, finely chopped
⅛ teaspoon ground cumin
⅛ teaspoon cayenne
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon vegetable oil


To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside. 


In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops. Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.

Potato & Salmon Patties


Potato & Salmon Patties
Servings: 5

1 lb cooked salmon, deboned, skin removed and flaked
2 eggs, beaten
¼ cup bread crumbs
1 cup cooked mashed potatoes
1 medium onion, minced
2 cloves garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
¼ teaspoon Creole Seasoning
Salt and pepper to taste
2 tablespoons olive oil


In a medium bowl, mix salmon, eggs, bread crumbs, mashed potatoes, onion, garlic, dill weed, celery salt, Creole seasoning, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about ½-inch thick.
                           
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Louisiana Cajun Jambalaya


Louisiana Cajun Jambalaya
12 servings


6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ lb. cubed cooked ham
½ lb. cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ lb. medium shrimp, peeled, deveined


Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Authentic New Orleans Red Beans and Rice


Authentic New Orleans Red Beans and Rice
8 servings

1 lb. dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Creole or Cajun seasoning
1 lb. andouille sausage, sliced
               ½ lb. salt pork, diced and browned
4 cups water
2 cups long grain white rice


Rinse beans, and then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage and browned salt pork into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice with crusty French bread and butter.

Blue Cheese Stuffed Mushrooms with Grilled Onions


Blue Cheese Stuffed Mushrooms with Grilled Onions
8 servings


1 lb. fresh mushrooms, stems removed
8 ounces blue cheese
3 medium onions, sliced into rings
¼ cup olive oil
Salt and Pepper to taste, remember the cheese is salty


Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese and sprinkle with salt and pepper. Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions.


These mushrooms are great with grilled meat, poultry and fish. They can also be prepared in the oven under the broiler.

Homemade Creole Seasoning Blend


Homemade Creole Seasoning Blend


   2 tablespoons onion powder
   2 tablespoons garlic powder
   2 tablespoons dried oregano
   2 tablespoons dried basil
   1 tablespoon dried thyme
   1-tablespoon black pepper
   1-tablespoon white pepper
   1-tablespoon cayenne pepper
   5 tablespoons paprika
   3 tablespoons salt


In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Cajun Corn and Shrimp


Cajun Corn and Shrimp


Serving Size: 4


1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
¼ cup butter or margarine
2 (16 ounce) packages frozen corn
1 (10 ounce) can diced tomatoes and
  green chilies, undrained
1-tablespoon sugar
¼ teaspoon salt
1/8-teaspoon pepper
Cayenne pepper to taste
1 (5 ounce) can evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp,
  peeled and deveined


In a large skillet, sauté onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Crawfish Etoufee


Crawfish Etoufee


Serving Size: 4


   ½ cup butter
   10 tablespoons all-purpose flour
   1-¼ cups chopped celery
   1 cup chopped green pepper
   ½ cup chopped green onions
   1 (14.5 ounce) can chicken broth
   1-cup water
   ¼ cup minced fresh parsley
   1-tablespoon tomato paste
   1 bay leaf
   ½ teaspoon salt
   ½ teaspoon garlic powder
   ¼ teaspoon pepper
   ¼ teaspoon cayenne pepper
   ¼ teaspoon Teedy Cooks! Homemade Creole Seasoning
   2 pounds frozen cooked crawfish tail meat, thawed
   Hot cooked rice




In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder Homemade Creole Seasoning and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.

Bayou Lacombe Crab Cakes


Bayou Lacombe Crab Cakes


Serving Size: 4


  10 ounces (about 2 cups) lump crabmeat
  1    cup bread crumbs -- unseasoned
  1/4 cup green onion -- minced
  1/4 cup celery -- minced
  3    cloves garlic -- minced
  2    tablespoons mayonnaise
  1    egg -- beaten
  6    dashes hot sauce
  1/4 teaspoon salt
  1/2 teaspoon cayenne pepper
  1  teaspoon Creole or Cajun Seasoning
  2  rounded tablespoons flour
  3  tablespoons vegetable oil


Combine all ingredients except oil, reserve enough breadcrumbs to coat the outside of the cakes before frying; mix well and chill for up to 2 hours.


Shape mixture into 4 cakes about 3/4 of an inch thick.  Dust with breadcrumbs.


Sauté' cakes in the oil over a medium high heat for about 10 minutes on each side or until golden brown.


Serving Ideas: Delicious when garnished with a remoulade or chili sauce.  Great as main course when 2 cakes are served on a large bed of mixed greens tossed with a light vinaigrette and pickled veggies!

Louisiana Blue Crab & Corn Bisque


Louisiana Blue Crab & Corn Bisque


Serving Size: 6


  2    tablespoons minced onion
  4    tablespoons butter or margarine
  3    tablespoons flour
  2 ½ cups chicken broth
  2     cups canned sweet corn
  2     cups half-and-half
  1    pound Louisiana Blue Crab meat -- thawed if necessary
       (Use any quality lump crab meat when Louisiana Blue is not available)
  ½    teaspoon granulated or minced dry garlic
  1    teaspoon Creole Seasoning
      Salt
      Ground black pepper
      Chopped parsley


Sauté onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half add garlic and corn; cook and stir 5-7 minutes. Break crab meat into chunks; add to broth. Add Creole Seasoning, salt and pepper to taste. Heat thoroughly and turn off. Garnish with parsley.


Serve with a hard crusty bread and butter!

Garlic & Herb Green Beans


Garlic & Herb Green Beans
Serving Size: 6


  2 pounds string beans -- fresh, cleaned and ends removed
  1 tablespoon kosher salt
  ½ tablespoons olive oil
  ½ tablespoon butter
  4 cloves garlic -- thinly sliced
  1 tablespoon fresh basil leaves -- chopped fine
  1 tablespoon fresh parsley -- chopped fine
  1 bay leaf
  1 teaspoon cayenne pepper
  1 cup mushrooms -- thinly sliced
  1 tablespoon Worcestershire sauce
  1 tablespoon balsamic vinegar
  Salt -- to taste


Bring a large pot of water to a boil with 1 tablespoon salt.  Add green beans and cook until slightly tender, not soft.  Remove beans from water and run under cold water until they are cooled.


Heat oil and butter in large sauté' pan and add beans and cook for 3-4 minutes.  Add garlic, herbs and spices.  Sauté' for 1 minute and add Worcestershire, balsamic stir.  Finally add mushrooms and stir cover for 1 minute.  Turn off fire and leave covered for 2 minutes.  Serve hot.
                                  - - - - - - - - - - - - - - - - - - -
Leftover beans can be served chilled with fresh salad greens, sliced tomato and a splash of balsamic vinegar as a great lunch salad the following day.


Serving Ideas: This side dish is delicious with any type of meat, fowl or seafood.  If served with a wild rice pilaf or couscous, it can become a great vegetarian main course.

Oven Barbequed Southern Salmon

Oven Barbequed Southern Salmon
Serving Size: 6


  6 salmon steaks
  1 lime -- sliced
  ½ cup maple syrup
  1 cup ketchup
  1 tablespoon Dijon mustard
  1 medium onion -- sliced
  2 cloves garlic -- minced
  1 medium red bell pepper -- diced
  1 teaspoon Worcestershire sauce
  ½ teaspoon kosher salt
  ½ teaspoon black pepper
                     
Place salmon on a large sheet of foil in a glass baking dish.  Add spices and layer the pieces with lime and onion slices.


Mix syrup, ketchup, mustard, Worcestershire sauce, bell pepper and garlic and pour the mixture over the steaks.  Seal the foil into an air tight package; bake 30-35 minutes in a 400F oven.  Open package and bake for another 5-7 minutes.  Do not over cook.  Serve while hot.


It is also great to prepare this dish on an outdoor grill!