Paula grilled a cabbage today and it looked mighty good, so I'm going to try it out and we'll see!
Ingredients
*5 slices bacon, cut into 1/4 slices
*1 cup chopped onion
*1 medium green cabbage
*1/4 cup barbeque sauce
*1 tablespoon House seasonings
Directions
..Parboil cabbage 20/30 minutes
..Add bacon and onioin to skillet and cook until just beginning to brown but remains soft; about 3/5minutes. Drain bacon and onion in a strainer over a bowl and reserve the drippings.
..Cut core out of cabbage about 3-inches down towards the center and in circule about 3-inches in diameter. Sprinkle and rub House Seasoning onto cabbage. With pastry bush, brush the reserved back drippins all over cabbage. Set aside
..Add barbeque sauce to the bowl w/bacon and onions, mix together. Fill cabble with mixure...Crumble a piece of aluminum foil into a ring about 3-inches in diameter. Place ring on top of grill and set cabbage on top.
..Allow to cook for 20/25 minutes. Quarter cabbage with knife when ready to serve
House Seasoning
*1 Cup salt
*1/4 cup black pepper
*1/4 cup garlic powder
mix ingredients togther ans store in airtight container for up to 6 months.
This a good dish, however some changes I would make would be to go a little lighter on the potatoes, unless you make them as a 'side' dish [this idea from my wife]. Also I would put some asparagus spears [just the spear tips] in with the beans [and cut the fresh green beans in half (not in quantity but length)]. The rub for the shrimp is simply genius, don't fudge on the ground fennel seed [course I would add shrimp - I can't get enough shrimp]; on the nicoise vinaigrette I left out the anchovy paste simply because I thought it might be tooo salty, because there's already kosher salt in the recipe, and I don't care much for anchovies anyway. If one wanted to get a little carried away, for additional taste and color, you might have some red bell pepper strips. With Cranberry Sparkling drink, this is an excellant meal and a healthy one! Some garlic bread sticks also are a good bread addition. The next time I make this I am also going to add scallops!!ENJOY.
Firecracker Grilled Alaska Salmon
Ingredients:
8 [4 oz.] fillets salmon
1/2 cup peanut oil
4 tblspns soy sauce
4 tblspns balsamic vinegar
4 tblspns green onions, chopped
3 teaspns brown sugar
2 cloves garlic, minced
1 1/2 teaspns ground ginger
2 teaspns crushed red pepper flakes
1 teaspns sesame oil
1/2 teaspn salt [use Kosher salt]
Directions:
1. Place salmon fillets in a medium , nonporous glass dish. In a seperate medium bowl, combine he peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 - 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches frm coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
ENJOY
I think the next time I fix this I will add just a touch of cummin, and a sprinkle of ground fennel seed. But you don't want to overpower the salmon taste.
Fruit Soup ..... I got this recipe from the Paula Deen food website.
Ingredients:
1/2 cantaloupe, seeds removed
1 cup fresh pineapple
1 cup peaches
1 cup Granny Smith apples, peeled and diced [approx. 1 apple]
2 cups strawberries
1/4 cup sugar
2 tblspns sugar
2 tblspns honey
2 cups water
1/4 cup pineapple juice
1/4 cup lemon juice
1/4 cup orange juice.
Directions:
Combine all fruit: cantaloupe, pinapple, peaches, apple, strawberries in large mixing bowl, along with sugar and honey. Add fruit mix to pot on the stove and add liquids of water, pineapple, lemon and orange juice.
While fruit mix is simmering on stove, cut bottom of your cantaloupe half [so as not to rock] and with fruit baller dig out 2 cups of cantaloupe adding it to rest of fruit in pot. Reduce heat, and simmer for 15 or fruit is soft
Allow fruit to cool down. When ready pour half of mixture[not liquids] into blender. Blend until smooth; and chill until ready to serve.
Cheesy Peanut Butter Fudge
Ingredients
1/2 lb. easy-melt cheese [recommend Velveta]
1 cup creamy peanut butter [ recommend a creamy - honey peanut butter]
1 teaspoon vanilla extract
1 cup chopped pecans [or whatever nut you prefer]
1 16oz.box confectioners sugar
1 and 3/4 sticks butter
Directions
*Lightyly spray the bottom of a 9x2inch square pan w/nonstick cooking spray.
*In a saucepan over medium heat, melt cheese and butter together; then add peanut butter and
stir until smooth. Remove from heat and add vanilla and nuts.
*Empty confectioners sugar into a large bowl and pour mixture over sugar. Stir briefly, then coat hands with butter and knead fudge.
*Remove fudge from bowl and press evenly and firmly into spray coated pan.
*You may want to press paper towel on top to remove some butter.
*Place into refrigerator until fudge is firm.
send me your favorite recipe and I'll give it a try!
