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Grilled Salmon with honey-lime dressing |
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DRESING:
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons minced fresh chives
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
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- 1 large salmon fillet (with skin)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 untreated cedar plank, submerged in water for at least 1 hour
Dressing:
Mix all dressing ingredients in the blender except the oil. Mix until well blended. With the blender still running, gradually pour in the oil. Mix until dressing has a smooth texture.
Remove any pin bones from the salmon Using needle nose pliers. Season the flesh side of the salmon with the salt and pepper. Pour half of the dressing over the flesh and distribute it evenly using brush. Remove the soaked plank from the water and place it over Direct High heat until the edges start to smoke and char, 5 to 10 min (watch carefully so it doesn't flame). Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 min. Remove the plank and salmon to a heatproof surface. Serve warm with the dressing.
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Pork Skewers |
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INGREDIENTS:
4 pounds pork loin
MARINADE:
48 ounce carbonated mineral water
2 big onions
1 lemon
3 table spoons mayonnaise
0.5 white vinegar
black pepper
salt
Cut onions into large rings. Put onion rings into large bowl. Squeeze lemon juice on top. Add the rest of marinade ingredients with salt and pepper to taste. Cut pork loin into 1 inch cubes and mix it with marinade. Cover and let it sit in a cool place for 24 to 48 hours. Put meat on skewers (you can combine meat with onion rings from marinade) and grill it on direct high heat rotating skewers often. Grill until juices from meat are clear and meat is golden brown. Serve with steamed rice, fresh tomatoes, and ketchup. You can also add fresh onion rings kept in white vinegar for 1 hour.
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Fire and Ice Oysters with Horseradish Sauce |
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SAUCE:
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1.To make sauce: In a small bowl, whisk the sauce ingredients. Cover with plastic wrap and refrigerate for 30 min.
2.Grip each oysters, flat side up, in a folded kitchen towel. Find the small opening between the
shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
3. Grill the oysters, shell side down, over Direct High heat until the juices around the oyster boil and almost completely evaporate, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Place the hot oysters on plates with small bowls of the sauce for dipping.
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Everything Grilled