End of the Whole Grain Series

I want to thank everyone for following my food blog and helping achieve 9,000 hits.  I hope the information I'm putting out on Cabana Boy Cooks is interesting and helpful to you.  Also that you are trying and enjoying the recipes which now number in excess of 100.  I'm always looking for feed back some all of you that are following  my blog.  Please let me know if you have questions relating to anything in the food world.  It will not only help you but many others as you read Cabana Boy Cooks.

My series of information and recipes involving Whole Grains is wrapping up this week.  Just a few more comments on them and one last recipe on Thursday.

Everyone needs whole grains in their diet.  If you don't get enough through your weekly menus of the food you prepare.  Then, at least, look for good hearty whole grain breads to put into your eating habits.  Depending on where you live dictates your choices.  If you are close to a Great Harvest Bread Company or a Panera Bread check them out.  Maybe you're lucky enough to have a local bakery that produces great breads.  If not, the local grocery stores can take good care of you too.

Besides making sure you have whole grains in your diet, remember to also blend in some other great choices for your menus.  A few good ones include beans, seeds and nuts.

Not everyone loves to eat whole grains especially by themselves.  So be sure to add your favorite ingredients to the recipes to dress them up to your taste buds.  And don't forget to substitute another ingredient for one that you don't like.  I don't like raisins but I do like dried cranberries (which are very good for you) and so I always sub them in recipes for the raisins.  Or I'll eat almost anything that has cashews in the recipe.  So use your imagination as you plan meals and buy groceries.  Remember that eating (even though we have to eat to live) should be enjoyable and fun (and for my dietitian friends-in moderation).

Tomorrow I'm going to talk a little on Eggplant.  Many people don't know what they are missing if eggplants are not in their diet once and awhile.  The recipe on Friday is for Eggplant Parmesan and it is easy, delicious and filling.

Have a great week and happy eating (cooking)!

Coconut-Spiked Pork with Quinoa & Peanuts

Coconut-Spiked Pork with Quinoa & Peanuts

(4-6 servings)

Ingredients:

1 ½ cups Water (could use chicken or Vegetable broth)

½ cup Coconut Milk

¼ cup Dry Roasted Peanuts

1 tbsp. Canola Oil

1 ½ lb. Pork Tenderloin, thinly sliced

2 Leeks (white part only) cleaned and sliced

4 cloves Fresh Garlic, minced or pressed

1 Chili Pepper, seeded and minced (could use Jalapeno)

2 tsp. Ground Cumin

½ tsp. Salt

¼ tsp. Black Pepper

1 (14 oz.) can Diced Tomatoes (no-salt added)

1 cup Quinoa, rinsed and drained

1 cup Green Beans, sliced (fresh or canned)

Directions:

Combine water, milk and peanuts in a blender and process until smooth and then set aside.  In a large skillet over medium-high heat warm the oil before cooking the pork in batches for 1 minute per side or until lightly browned.  Remove to a platter and set aside.  Add the leaks to pan and cook about 5 minutes remembering to stir often.  Now add garlic, pepper, cumin, salt and black pepper as you continue to cook 1 minute.  Next add the tomatoes and coconut mixture and bring to a boil.  Stir in the quinoa and beans and return to a boil.  Reduce heat to a simmer, add pork back in with any juices, cover and continue to cook another 20 minutes or until quinoa is tender.

Note:               You could replace the pork with boneless skinless chicken

                        breasts or thighs.

Note:               You could make this a vegan dish replacing the pork with

                        tofu or sliced Portobello mushrooms.

Ideas for Future Efforts

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Quinoa Chicken Fingers

Quinoa Chicken Fingers

(6-8 servings)

Ingredients:

2 lb. Boneless Skinless Chicken Breast

½ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Paprika

2 egg whites

1 ½ cups Cooked Quinoa (Red or White), follow package directions

½ cup Whole Wheat Bread Crumbs

As needed Canola Oil

Directions:

Cut the chicken into 1 inch strips about 3 inches long.  Sprinkle chicken with the salt, pepper and paprika and set aside.  Lightly beat the egg whites with a whisk in a small flat dish.  In a 9x13 baking dish combine the cooked Quinoa and bread crumbs.  Dip a piece of chicken into the egg whites and then into the Quinoa mixture.  Press the mixture onto the chicken and place on a sheet pan.  Repeat until all the chicken has been coated.  In a large skillet over high heat warm the oil.  When oil is hot start placing chicken fingers in pan.  Be sure not to over fill pan with chicken.  Cook on each side about 4-5 minutes.  Remove to a paper towel lined platter and repeat until all the chicken has been cooked.  Serve immediately with your favorite sides and dips.

Note:               You can use boneless skinless chicken thighs for this dish too.  They are usually a little less expensive.

Ideas for Future Efforts

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Thai Barley Stir-Fry

Thai Barley Stir-Fry

(4 servings)

Ingredients:

½ cup Whole Grain Barley Kernels

1 cup Water

2 tbsp. Canola Oil, divided

1 to 1 ½ lb. Boneless Skinless Chicken Breast, cut into bite size pieces

2 gloves Fresh Garlic, chopped

1 cup Eggplant, chopped

½ cup Fresh Red Pepper, chopped

½ cup Yellow Onion, chopped

3 tbsp. Fresh Basil, chopped

1 tbsp. Fresh Mint, chopped

½ tsp. Red Pepper Flakes (adjust to taste)

1 tsp. Sugar

1 tbsp. Oyster Sauce

1 tsp. Soy Sauce

3 tbsp. Peanuts, chopped

Directions:

In a medium sauce pan over high heat, combine the barley and water.  Bring to a boil, reduce heat to simmer, cover and cook 50 to 60 minutes or until barley is tender and most liquid is absorbed.  Set aside.  In a large skillet or wok heat 1 tbsp. oil over high heat add the chicken and garlic.  Cook for 3-4 minutes stirring before adding the cooked barley.  Cook an additional 3 minutes and remove mixture to a bowl (keep warm) and add last of oil to pan/wok.  Add the eggplant, pepper and onion to pan and cook for 3-4 minutes.  Now add remaining ingredients except for peanut to pan and continue another 2 minutes.  Return the chicken mixture to pan, mix well and cook another 3 minutes.  Remove to a serving bowl and sprinkle with the peanuts and serve.

Note:               If you would like to make this a vegan dish, replace the chicken with tofu or mushrooms.  Then use Hoisin sauce for the oyster sauce.

Ideas for Future Efforts

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More information on Whole Grains

Why are "Whole Grains" important in our daily diets?  Well, they are good for many reasons that are related to our health.  Studies have shown that 3 to 5 servings daily help reduce the chances for stroke, heart disease and type 2 diabetes.  These chances are reduced by 21 to 36 percent depending on which one you are discussing.  But the whole grains also help with asthma, carotid arteries, inflammatory disease, colorectal cancer, high blood pressure, gum disease and tooth loss.

A mistake many people make with whole grains is thinking that they are all "High in Fiber" and that is not necessarily true.  The government requires 5 grams of fiber per serving to be considered a high fiber product or serving.  Most whole grains average between .5 and 3 grams per serving.  However, it is not just the fiber that make whole grains healthy.  It's the whole complexity of the whole grain product that help us.  So if they are not in your daily diet, get them in it.

Now you are not going to like every whole grain I put in my list last week.  But find the whole grains that you like and get them incorporated into your meals.  Speaking of the different types of whole grains, you can interchange change them in recipes.  The three recipes last week and the three recipes this week each use a particular whole grain.  If it is one you don't like, can't find or just turns you off, substitute another one.  Recipes are written using specific products but you can change out one or more of them to give you what you like to eat.  It may change the texture, consistency or taste so make the appropriate corrections in amounts or seasoning.  Remember that cooking should be fun and adventurous.

I forgot to mention that a normal serving size for most whole grains is a half cup cooked.  So that means the 3-5 servings per day should equal about 11/2 to 2 1/2 total cups in a day.

Last week the recipes were for salads.  This week the whole grain recipes are for entrees.  There is a Thai stir-fry with barley.  Then there is breaded chicken finger with Quinoa.  Lastly a recipe for pork with coconut milk and Quinoa.  The Thai and coconut milk recipes can easily be adapted to "Vegan" dishes too.

You can find these whole grain products in health stores and grocery stores with a health food section.  Some of you will have better access to these products then others just because of the communities where you live.  So it may take a little planning on the part of many of you the find and buy the products.  In this day and age, you can always find them on the internet and have them shipped.

Have a great week and do some cooking.  Remember if you have questions or comments, please let me know.

Wheat Berry Italian Salad

Wheat Berry Italian Salad

(6-8 servings)

Ingredients:

½ cup Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

1 clove Fresh Garlic, minced or pressed

1 tsp. Sugar

¾ cup Fresh Herbs (Basil, Oregano, Rosemary and Thyme mixture)

2 cups Wheat Berries, cooked & cooled

½ cup Fresh Carrots, diced

1 (15 oz.) can Garbanzo Beans, rinsed & drained

1 small can Sliced Black Olives, drained

½ cup Red Onion, diced

Salt & Black Pepper to taste

Directions:

In a small bowl, combine the first 5 ingredients to make dressing.  In a large bowl, combine wheat berries, carrots, beans, olives and onion.  Pour the dressing into the wheat berry mixture and mix.  Taste, adjust seasoning with salt and pepper and let sit for 30 to 60 minutes before serving at room temperature.

Note:               Cook wheat berries according to the package instructions.  The soaking of them overnight is not really necessary according to many sources.  You do what is best for you.

Note:               I’m using carrots in this recipe but red peppers would work too.  This item is to help with crunch and color.  So use an ingredient that you like in your food.

Ideas for Future Efforts

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Grilled Vegetables Tabbouleh

Grilled Vegetables Tabbouleh

(8 servings)

Ingredients:

1 cup Bulgur

¾ tsp. Salt, divided

1 cup Boiling Water

2 Medium Zucchini, sliced lengthwise in ½ inch strips

2 medium Vidalia Onions, sliced in ½ inch rounds

3 large Portobello Mushroom Caps, wiped clean & black under gills removed

2 cups Cherry Tomatoes

3 tbsp. Extra Virgin Olive Oil, divided

¼ tsp. Black Pepper

¼ cup Walnuts, chopped & toasted

3 tbsp. Fresh Lemon Juice

½ cup Fresh Parsley, chopped

½ cup Fresh Mint, chopped

Directions:

In a large bowl, mix the bulgur, salt and boiling water.  Cover with plastic wrap and let soak until all liquid has been absorbed and bulgur is tender, about 30 minutes.  Preheat grill to medium-high heat while you ready the vegetables.  Place the vegetables on a sheet pan and oil (1 tbsp.) and season both sides with salt and pepper.  Using a grilling screen, place vegetables on grill and cook on both sides.  Allow 8 to 10 minutes for the zucchini, onions and mushrooms and just 2 or 3 minutes for the tomatoes.  Once done cut tomatoes in half and rough chop the remaining vegetables.  In a small dry skillet over medium-low heat toast the walnuts for a few minutes or until fragrant.  In a large bowl, combine everything but the walnuts and place in a serving dish.  Top with the walnuts and serve.

Note:               You can vary the vegetables to meet your personal tastes.

Ideas for Future Efforts

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Southwestern Quinoa Salad

Southwestern Quinoa Salad

(8 servings)

Ingredients:

1 ½ cups Quinoa

3 cups Water

¼ tsp. Kosher Salt

2 tsp. Cumin Seeds

¼ cup Fresh Lime Juice

¾ cup Canola Oil

½ tsp. Salt

¼ tsp. Black Pepper

1 (15 oz.) can Black Beans, rinsed & drained

1 Medium Red Pepper, diced

4 Green Onions, thinly sliced (both white & green parts)

1 large Jalapeno Pepper, seeded & diced

½ bunch Fresh Cilantro, chopped

Directions:

Bring the Quinoa, water and salt to a boil in a medium sauce pan over high heat.  Once at a boil, cover and reduce the heat to a simmer.  Cook until all liquid is absorbed about 15 minutes.  While Quinoa is cooking, toast cumin seeds in a small dry skillet over high heat for about 2 minutes or until fragrant.  Shake seeds while heating.  Using a blender, combine the cumin, lime juice, oil, salt and pepper until smooth.  Once Quinoa is done combine all ingredients in a large bowl, taste and adjust seasoning if needed.  Salad can be served at room temperature or refrigerated.

Note:               Adjust the spice to your personal taste by using more Jalapeno or including the seeds.  If you don’t like the heat omit the Jalapeno completely.

Ideas for Future Efforts

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Let's Talk Whole Grains

What are "Whole Grains" and why should I eat them?  After all, everyone is telling us that they are healthy and good for our diets.  But most people don't know too much about whole grains or even be able to name some of them.

Let's try this definition for whole grains.  Whole Grains are basically cereal grains that contain the cereal germ, endosperm and bran.  The grains must contain all 3 parts to be considered a whole grain.

Here is a list of whole grains.  It most likely doesn't contain all of them.  Some grains on the list you need to be careful in buying and/or using because they are not always whole grains.  Read the packages or ask someone at the store to be sure.

Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice (brown, colored, wild), Rye, Sorghum, Teff, Triticale and Wheat.  Wheat includes varieties such as bulgur, cracked wheat, durum, einkorn, emmer, farro, kamut, spelt and wheatberries.

The following link is a good place to start if you want more information on whole grains.  Try Nutrition Action Health Letter.

Most whole grains cook the same way which is by boiling them in water.  Most directions will tell you to soak them overnight but there are a lot of people saying that you don't need to soak them.  All do suggest that you rinse them and check for small stones, etc.

Whole grains are good and tasty both hot and cold when served.  They offer multiple uses for all meal periods.  They are healthy and a good habit to get yourself into as part of your diet.  Please try them.  They may not all meet your taste profile but you will find some that really fit your pallet.

I haven't covered everything on whole grains but hope that I've introduced you to them and it gets you to try some.  Life is too short not to be adventurous.

This week I have 3 salad recipes using 3 different whole grains.  Wednesday I use Quinoa for a southwestern salad.  Bulgur is in the salad Thursday with grilled vegetables.  I end the week with an Italian salad using Wheat Berry.  Be sure to check them out and if you have questions, please let me know.  Have a great week.

Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

(6 servings)

Ingredients:

6 large Ripe Tomatoes

1 lb. Ground Chuck (85/15)

2 large Cloves Garlic, pressed

2 cups Rice, cooked (your choice)

¼ cup Pine Nuts, toasted

½ tsp. Dry Oregano

½ tsp. Kosher Salt

¼ tsp. Black Pepper

2/3 cup Bleu Cheese Crumbles

2 tbsp. Fresh Flat-leaf Parsley, chopped

Directions:

Rinse and dry tomatoes before slicing off the top of the tomato.  Scoop out the pulp leaving about a ½ inch thick shell.  Turn tomatoes upside down on paper towels to drain.  Brown the ground chuck with garlic in a large skillet over medium heat breaking it up as it cooks (5 to 10 minutes).  Drain any excess grease from pan before adding the rice, nuts, oregano, salt and pepper.  Mix, cover and continue cooking mixture over medium-low heat for about 3 minutes.  Remove pan from heat and add the cheese with ¾ of the parsley and combine.  Turn tomatoes over and sprinkle insides with a little salt before adding about ¾ cup of mixture to each.  Place in a 9x13 baking dish, cover with foil and cook for 25 minutes in a 325 degree oven.  Under cover and bake an additional 5 minutes before topping with remaining parsley and serving.

Note:               You can use any rice that meets your needs.  It can be regular white, brown, quick cooking or exotic.  You can always make extra for other dishes if needed.

Note:               To toast pine nuts, place in a small non-stick pan over moderate heat 4 to 5 minutes until slightly browned tossing them in the pan as cook.  They can also be toasted in the oven at 375 to 400 degrees just watch as they start to brown.  Again toss after about 10 minutes in the oven.  Toasting brings out the oils and flavor of the nuts.

Ideas for Future Efforts

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Bathtub Corn (freezing corn for the winter)

Bathtub Corn

(freezing corn for the winter)

(about 32 total ½ cup servings)

Ingredients:

20 cups Fresh Corn cut off the cob (about 2 dozen ears depending on size)

1 lb. Unsalted Butter, cut up

1 cup Milk

2 cups Half & Half

Directions:

Remove husks and silk from cobs before cutting kernels off.  Place the cut corn in a large roasting pan and add the cut up butter, milk and half & half to corn and stir.  Place roasting pan in a preheated 300 degree oven for 1 to 1 ½ hours.  Remember to stir the corn mixture about every 15 minutes.  To cool corn mixture down quickly, place roasting pan in a bathtub filled with water and ice that comes up a little over half way on the roasting pan.  You have too much water if the pan starts floating.  Stir mixture as needed to help cool.  When the corn mixture has cooled, portion it into quart size zip-lock freezer bags.  Using a ½ cup measurer, place as many portions as you need in each bag.  A quart size bag will hold upto 8 portions.  Seal bag with as little air in it as possible and flatten out so you can stack them in the freezer.  Be sure to date and state number of portions on each bag.

When ready to use, just heat corn on the stove top in a sauce pan.  Just bring to a boil and serve.  You can also microwave the corn.  I wouldn’t do it the freezer bag and length of time will vary because of microwave and portion size.

Note:               It is easy to halve or double this recipe depending on how much space or corn you have to work with for freezing.  Once you taste this corn you’ll be making more.

Note:               The corn can be cooled in other ways but it just sounds better being able to call it bathtub corn.  You do want to cool it quickly.

Ideas for Future Efforts

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Continuing with Dinner Etiquette

Today I'm going to start with the place setting and what all those utensils are for and when to use them.  It can be a little overwhelming to sit down to a formal dinner and see 5 to 11 or more pieces of silverware in front of you.  Where do you start and what's the proper one to use for each course of dinner?

First, I should start with what you do immediately after sitting down.  Once you have been seated, remove the napkin from the table and put it in your lap.  Next, don't play with your table setting.  If you have glasses with a beverage it's alright to have a drink.  If the beverage is one that you add sugar or some other condiment to, that is alright to do as well.  If you use a utensil with that condiment, remember what you read in the second paragraph following this one.

The standard rule of thumb on silverware in front of you is to use them from the outside and work your way in towards the plate.  Usual setups have forks on the left and knives and spoons on the right.  Dessert forks and/or spoons are above the plate normally.  If you have a bread plate at the table setting, it may or may not have a butter knife laid across it.

If you have concerns about using the correct utensil, wait and follow the lead of the host/hostess or others at your table.  You don't need to be the first to pick up a utensil.  However, once you do pick up a utensil never let it touch the table again.  By that I mean the end of the utensil that you use (blade of knife, prongs of fork or bowl of spoon).  Either place the entire utensil on a dish or lean it so the handle only touches the table.

Of all the utensils, only the soup spoon has a required way of use.  When you use a soup spoon it should be entered into the soup moving away from you.  You just skim the soup and be sure to run the bottom of the spoon over the back of the soup bowl.  This helps remove soup that could drip on you as you move the spoon to your mouth.  Please remember not to slurp your soup.  Noises while you eat are normally not a good thing.

When you have finished a course, what you do with your utensil can signal to the serve that you are done.  Put  your utensil face down on the plate or in the bowl with the handle facing 4 or 5 o'clock.  Use your plate as the clock with 12 at the top and 6 closest to you.  The reason you put the handle that way is because servers usually clear from the right.  This lets them have some control over the utensil so it doesn't end up in your lap or on the floor.

Going back to the beginning of your meal, I have a few more points to make.  First, don't start eating until one of the following happens.  It depends on the size of your event.  If you are at the table with the host/hostess, you don't start eating until they take their first bite.  They lead the table in what is happening throughout the meal.  At a larger function, it is proper to wait until everyone at your table has been served a course before anyone starts eating.  I would wait again for the host/hostess to start if there are only 2 or 3 tables at the dinner.

While enjoying the meal, it is again proper to taste everything served.  It is an insult to the host/hostess not to.  That doesn't mean you have to finish it or that it has to be a large amount you taste.  It is also not proper to have more than three bites of the same food before tasting another item on the plate.  If a food item requires cutting to a bite-size to eat, only cut one piece at a time and eat it before cutting another.

A question I always get when I do an etiquette dinner is: "What do I do if I can't swallow something in my mouth?"  It may happen that there is a piece of gristle or bone in a bite or something is causing a gag reflex.  If you have one of these experiences, just use your napkin.  Take a corner of the napkin and bring it to your mouth as if you were going to blot your lips because of food or something on them.  As you blot carefully push the item from your mouth into the napkin and roll the napkin a little and replace in your lap.  Be sure to be careful the rest of the meal with your napkin.  By doing this most if not all others at your table will never know you had a problem.

I could go on for days on the subject of dinner etiquette but yesterday and today's comments should give you a good start.  Please use the comment section of the blog to ask questions if some of this has been confusing.  If it creates more questions on other aspects of etiquette, be sure to ask those as well.  I hope this has helped some of you and refreshed others of their knowledge.

Tomorrow's blog is a recipe for Freezing Fresh Corn and then on Friday the recipe is for Baked Stuffed Tomatoes.  Enjoy!

Do You Know Your Dinner Etiquette ?

I've had requests for information on proper dinner etiquette from several blog readers over the past year.  Since this blog is to help new and inexperienced cooks I'll make the assumption that many are young and could use the knowledge.  For others of you that follow me let's consider it a refresher on some item or two that you might have forgot.

I have talked at many etiquette dinners over the length of my career.  I prefer doing it at an actual meal so that I can observe and point out areas of concern to the guests.  I will try and cover the basics in today's and tomorrow's blog.  If you have questions after reading both days, please use the comment section on the blog to reach me.  Thank you.

To start, what is etiquette and why do we need it?  Etiquette is just a fancy term for manners or behavior that one should display or use in a particular situation.  There is a proper etiquette for almost everything we do.  To help relate to your world, there is an etiquette for phone calls, use of cell phones, e-mails, driving and many more things that you do daily.  We're only going to concentrate on table manners at dinner (or any meal).  The need for etiquette is so we have rules of behavior that show we are different from other animal species.  I believe in the beginning when the first books came out on etiquette that it was to help show a difference between different classes of people.  The poor did not have the refined skills and manners of the rich.

There are many people that have written the books or set the guide lines for what is proper etiquette.  The two most famous are probably Emily Post and Amy Vanderbilt.  Something you will find interesting is that all these people don't agree on every issue of etiquette.  So to me it comes down to just using "Common Sense" and being "Consistent in your actions."

There is nothing to be afraid of or nervous about when it comes to any meal in which you participate.  The biggest item to remember in any etiquette situation is not to bring undue attention to yourself.  You don't want to be noticed for something you did inappropriately.

Enough background on etiquette, let's get started.  I'm going to cover your responsibilities when invited to a dinner, place settings, behavior at the table and some other common sense.

When you are invited or asked to a function/dinner, you need to respond to the host/hostess with an answer in a timing manner and appropriate way.  An invitation should give you the timing and format for accepting it.  It becomes your responsibility to let your host/hostess know if you need to be accommodated in any way.  If you have something that keeps you from eating the meal planned such as an eating disorder, being a vegan/vegetarian, religious or medical reasons.  Another would be any medical condition such as a wheelchair or maybe you are deaf in one ear.  This way if there is assigned seating, you won't be on the wrong side of people to hear.  This way you can be served without bringing undo attention to you and your table.

The invitation should also let know what dress is required for the function.  If in doubt be sure to ask ahead of time.  There is no such thing as fashionably late when it comes to an event.  You don't want to be too early or come late.  It is best to come between 15 and 5 minutes before the stated time from the invitation.

Depending on the type of function you are invited to will help determine if it is appropriate to bring a host/hostess gift.  This is usually only an idea for dinners in the home of the host/hostess.

I'm getting long on today's blog so I will continue this tomorrow.  On Thursday, I have an easy recipe for freezing fresh corn to enjoy year round called Bathtub Corn.  Then on Friday because it is that time of year for fresh corn and tomatoes, I have a recipe for Baked Stuffed Tomatoes.  I hope you have a great week.

Easy Grilled Salmon

Easy Grilled Salmon

(4-6 servings)

Ingredients:

1 ½ - 2 lb. Salmon Filet (skin on)

Sea Salt & Black Pepper

Vegetable Oil for Grill

Directions:

This recipe works best on a gas grill because you can regulate the heat better.  It can be done on a charcoal grill too.  First light your gas grill, turn burners on low and close the lid.  Let the grill heat up for about 10 minutes.  Use a wire brush and clean the grill grates.  Oil the grates using a paper towel soaked in the vegetable oil.  Run the oiled paper towel over the grates five or six times.  Close the lid again.  Now take the salmon filet and salt & pepper the side without the skin.  Be as heavy or light with the seasoning as meets your taste.  Open the lid of grill and place the salmon, skin side down, on the grates.  Close the lid and let the salmon cook for 20 to 30 minutes.  It will depend on the size and thickness of the filet for the cooking time.  To check doneness, use a fork and test the middle of the filet for flakiness.  Use a couple of spatulas to lift the filet off the grill and onto a platter.  Slice into the number of pieces needed and serve with your favorite side dishes.

Note:               You can use more than just salt & pepper on the salmon.  Try putting fresh dill sprigs and thin lemon slices on the top of the filet before cooking.  Maybe spread a little tarragon mustard over the top of the filet.  Use your imagination and taste preferences to create your favorite grilled salmon.

Ideas for Future Efforts

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Summer Salad

Summer Salad

(8-12 servings)

Ingredients:

8 ears Fresh Corn, shucked

6 medium Fresh Tomatoes, ½” chop

2 medium Fresh Cucumbers, peeled, seeded & ½” chop

2 medium Fresh Green Peppers, seeded & ½” chop

1 small Fresh Red Onion, ½” chop

1 large Fresh Jalapeno Pepper, seeded & fine dice

¼ cup Fresh Cilantro, chopped

4 tbsp. White Balsamic Vinegar

3 tbsp. Extra Virgin Olive Oil (extra for corn)

Directions:

Heat outdoor grill to medium-high heat, brush corn lightly with a little olive oil and grill until slightly charred turning regularly.  Let corn cool to handle and cut corn off cob.  In a large bowl combine corn with tomato, cucumber, green pepper, red onion and jalapeno pepper.  Now add cilantro, vinegar and olive oil to the mixture.  Toss well and refrigerate minimum of 2 hours or overnight.  Toss again just before serving.  Salad works well cold or at room temperature.

Note:               If you don’t want to grill corn, it’s alright to just microwave it.  Use either method of the following two links.  http://www.youtube.com/watch?v=YnBF6bv4Oe4
                        or Fresh Corn on the Cob

Note:               If you have other fresh items you would like to try and/or replace in the salad, go for it.  Part of the fun of cooking is to tailor a recipe to your favorite flavors.

Ideas for Future Efforts

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Fresh Corn on the Cob

Fresh Corn on the Cob

(in a Microwave Oven)

(2-4 servings)

Ingredients:

4 Ears Fresh Corn on the Cob

4 Sections of Paper Towel

As Needed Butter

As Needed Salt

As Needed Black Pepper

Directions:

Clean the ears of corn of husk and silk and wash. Dampen a paper towel and wrap an ear of corn with it.  Repeat this process with the remaining ears of corn.  Doing 1 ear at a time, put it in the microwave and heat on high for 2 minutes.  Leaving the ear wrapped in the towel place on a plate and repeat with remaining ears.  When done microwaving all ears serve with butter, salt and pepper starting with the first ear that you micro waved.

Note:   Experiment with other spices/herbs to sprinkle on our corn or compound butters.  Compound butter is butter and spices/herbs that have been blended together.  A common example would be garlic butter.

Ideas for Future Efforts

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BBQ Sauce

BBQ Sauce

(around 4 cups)

Ingredients:

1 small Yellow Onion, chopped

1 glove Fresh Garlic

½ cup Raisins

2 cups Ketchup

2 tbsp. Cider Vinegar

1 tsp. Dry Mustard

2/3 cup Butter

½ tsp. Dry Basil

¼ tsp. Dry Tarragon

¼ tsp. Dry Rosemary

¼ tsp. Dry Thyme

¼ tsp. Dry Marjoram

½ tsp. Accent

3 tbsp. Brown Sugar

1 tsp. Kosher Salt

½ tsp. Black Pepper

½ Fresh Lemon, juiced

Directions:

Place the chopped onion, garlic glove, raisins and half of the ketchup into a blender and puree.  In a medium sized sauce pan over medium heat combine the mixture from the blender with the remaining ingredients.  Heat the entire mixture to a boil and then reduce heat to a simmer.  Continue to simmer for 45 minute to an hour and then let cool.  Refrigerate in an air tight container for up to a week.

Note:               I consider this a mild sauce so if you need heat, add it.  There are several ways to do it.  You could add a little cayenne pepper or hot sauce to the mixture.  Another way would be to add some hot peppers (jalapeno, hot cherry, etc) to the ingredients going into the blender.  You’ll have to experiment to find the heat level you desire.  Have fun getting there.

Ideas for Future Efforts

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More Grilling & Summer Dishes

The 4th of July is tomorrow (Wednesday) and it's a big day in the United States of America.  There will be lots of fireworks being shot off and family and friends having picnics and other activities to celebrate the day.  The 4th is probably the number one day of the year for grilling (cook-outs).  Hamburgers and Hot Dogs always lead the way but because of the regional favorites there are many other items being made and eaten.

It may be the biggest but it's not the only day for grilling.  I grill year round (or at least I have for the past 20 some years).  Now with the move north (several hundred miles) the winters could make it a little more interesting.  However, I plan to continue to grill year round.  What's a few snow drifts anyway?

For all of you following my food blog, get out there and enjoy your favorite dishes.  That includes all my Russian blog followers too.  It doesn't matter where you live in the world, grilling (barbecuing) is a universal cooking method.

Please don't just stick to your traditional favorites.  Explore other recipes from time to time.  Each season of grilling should find you trying several (at least) new items (recipes) to expand your taste buds and your cooking abilities.  This is one way for you to continue to grow throughout your life.  Have some adventure for life is too short not to.

Because there is a holiday in the middle of the week, I'm only writing one blog.  But I'm putting 3 recipes on for Wednesday, Thursday and Friday.  Tomorrow's recipe is for a "BBQ Sauce" and it is pretty basic.  You can try different ingredients to spice it up or even sweeten it a little.  Try it first and then see if you need or want to adjust it to your taste.

Thursday has a "Summer Salad" for you to try.  It makes a great addition to whatever entree your making for the meal.  Because the "People in the Know" say we need to eat more fish, I have an easy recipe for "Grilled Salmon.  Salmon is one of the fish that is recommended the most for Omega3 and helping your diet.

I hope you enjoy these recipes and have a great (and safe) 4th of July.