Forums: Discussions for entrepreneurs and small business.

Here`s a quickie that will absolutely break the hearts of all real cooks . . . but it works for me.

take a lovely thick fresh salmon steak, put it in a deep dish, squeeze a lime over it, put some diced tomatoes over that, top with a bit of parsley and basil, add a bit of water, cover with saran wrap and microwave for 5 minutes or until the fish just starts to separate. 

Serve with a salad and dinner roll.  Add a glass of your favorite wine, if you wish.

jillybeans

Don`t know why that would break any cook`s heart, jb. Sounds great.

And C, you absolutely can use fresh mushrooms. The only difference is that if you soak dried mushrooms, you can use a little of the soaking water to add flavor to the "broth."

Ok ladies and gents. I`ll be posting the results in another section so I don`t take away from this thread with your comments.

Here`s a hint: 

Dan

what cookin this tuesday?

i finally got the hood light fixed over my range - i`m back in business!

-------------------------

Rich Sloan , Co-Founder, Chief Startupologist, StartupNation

Owww....it`s grillin season....anybody have any "to die for" BBQ recipes they can share!!! I am always looking for new grillin recipes to try when the grilling season starts up!!!

(Rich, thanks for putting a fire on this thread again...I totally forgot it was over here.)

-------------------------

Leah Tucker

since i just recenty allowed myself to be convinced by my lovely wife that purchasing an "assemble at home" grill was actually a "good idea," and since i spent two evenings toiling with hundreds of screws, bolts, and various other nuckle skinning parts, grilling actually sounds better than using the range! who`s forking out a recipe???


-------------------------

Rich Sloan , Co-Founder, Chief Startupologist, StartupNation

I`m serving "flying chicken and soaring pears" bringing new meaning to cleaning off the table! (ok, so my one-year-old`s table etiquette needs some...alot....of work!)

BBQ -- I have a gas grill out back.  It`s still there.  I stumble around it all the time.  Actually USE it . . . about 6 times in as many years.  The ignitor doesn`t work so you have to actually stick the match in the hole after turning on the gas. 

However; if you were to actually use the grill . . .
take a ziplock baggie and put chicken pieces in it along with your favorite Italian dressing.  Shake it around and let it sit in the fridge for an hour.  Throw it on the grill, cook it until there are no red juices and call it yummy.
Take another ziplock baggie and put pineapple, various peppers, carrots, celery, onions, and whatever veggies you like and some more (fresh--do not use the stuff you used on the chicken) of that Italian dressing--squish it around until everything is coated.  Put all the veggies in an aluminum foil pack and throw them on the grill for 10-15 minutes or until tender.

jillybeans

I do that with steak and pork chops! It makes an amazing campfire cookout...we usually make the campers around us REALLY jealous when we make our italian steak and veggie packs when camping!! I agree...super yummy!!!

-------------------------

Leah Tucker

Try these!

 

Tequila Chicken Wings

5 lbs. thawed chicken wings

Marinade

1C fresh lime juice

1/2 C Tequila

4 cloves garlic, minced

Pinch of salt and pepper

1 jar of Rose`s Lime Marmalade or lime jelly

  

Combine marinade ingredients together and mix well. Place chicken wings in a large re sealable bag. Pour marinade over top.

 Marinate for at least 4 hours or overnight.

To grill wings:

 

Preheat grill.

Discard marinade.

Grill wings on an oiled rack set 5 to 6 inches until cooked through and golden brown, about 8 to 10 minutes on each side.

Remove wings from grill. Place them on a sheet of foil or in a large dish and lightly brush lime marmalade over the wings. 

Serve with warm tortillas, re-fried beans, shredded jack cheese and your favorite salsa. 

Garnish with cilantro.  

Makes 8 -10 hors d`oeuvre servings or 4 main-course servings.

Sounds great!  I`m making Mezcal fajitas tomorrow for Cinco.  Pour a double shot of Mezcal over the peppers/onions just at the end of cooking.  Terrrrrific.  But only if you really like the taste of blue agave. 

-------------------------

Travis Tschepen
Hibachi Bros. LLC

--My goal in life is to be as good of a person my dog already thinks I am.--